Vegetarian Breakfast Burrito

Vegetarian Breakfast Burrito

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"Hash browns with spinach, scrambled egg whites, and shredded mozzarella cheese make a quick and hearty breakfast for families on the go."
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20 m servings 364 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large skillet, over medium heat, cook hash brown potatoes according to package directions. Add fresh spinach to skillet towards the end of cooking time and toss lightly. Cook until spinach is slightly wilted and soft.
  2. In a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste.
  3. To serve, lay tortillas on a work surface. Fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. Roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350 degrees F oven for 5 minutes and serve.


  • Cook's Notes:
  • Hints: Try different toppings to create your own! Avocados, mango salsa, grilled tofu or hot sauce can all be added.