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Breakfast Burrito

🌱 Vegan🌾 Gluten Free

A hearty, savory breakfast burrito with hashbrowns, refried beans, and seasoned rice for an energizing start on the trail.

Breakfast Burrito
524
Calories
152g
Weight
20.5g
Protein
10m
Prep Time
1
Servings

Adjust Calories

524
calories
262 cal (0.5x)100%1572 cal (3x)

Ingredients

  • Instant Hashbrowns188 cal • 3.1g protein
    50g
  • Dehydrated Refried Beans71 cal • 4.3g protein
    20g
  • Minute Rice74 cal • 1.7g protein
    20g
  • Texturized Pea Protein17 cal • 3.2g protein
    4g
  • Nutritional Yeast28 cal • 4.2g protein
    7g
  • Salt
    ¼ tsp
  • Black Pepper
    ¼ tsp
  • Smoked Paprika Powder
    ½ tsp
  • Onion Powder
    ½ tsp
  • Garlic Powder
    ½ tsp
  • Powder Red Pepper
    ¼ tsp
  • 8-inch Tortilla (can substitute gluten-free tortilla)146 cal • 4g protein
    51g

Prep Instructions

  1. 1In a sandwich-size plastic bag, combine all ingredients except for the tortilla.
  2. 2Pack the tortilla separately.

Cooking Instructions

  1. 1When you're ready to eat, bring about 1 cup (250ml) of water to a boil.
  2. 2Turn off heat and empty the bag into the water. Let sit for 10 minutes until tender (give it a stir halfway through).
  3. 3Drain any excess water if needed.
  4. 4Roll into a tortilla, enjoy!

About This Recipe

This breakfast burrito is an easy, filling morning meal that rehydrates quickly and wraps up cleanly for the trail.

Customization Options

  • Spice it Up: Instead of adding powder red pepper, consider bringing a hot sauce packet.
  • Protein boost: Try mixing in 1-2 tbsp of hemp seeds or freeze dried tofu.
  • Eggy flavor: Substitute the table salt for black salt to add an egg-like flavor.

Brands Used

If you want to match the exact recipe, here are the specific products I used:

  • Idahoan Hash Browns
  • Minute Made White Rice
  • Puris Pantry Texturized Pea Protein
  • Mother Earth Products Dehydrated Refried Beans

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