Breakfast Burrito Casserole

Into my inbox from Forks Over Knives came this interesting recipe originally posted months ago. Take the traditional breakfast burrito elements, and sandwich them between layers of potatoes. The top layer uses shredded potatoes seasoned with nutrtiional yeast to get a “cheezy” appearance and taste. My family likes potato casseroles around the holidays, but unhealthy high fat ones. I liked the idea as a healthy alternative, so I tried it a couple times, modifying it as I went. I used cubed potatoes for the bottom layer, as that’s what I like. The first time I didn’t like the greens, so I used a different green, and not so much. I would like to try a layer of tofu scramble in there, but haven’t yet.

Here’s the current version:

Breakfast Burrito Casserole:

1 bag cubed frozen hash brown potatoes
1 C frozen, shredded hash browns
1 can black beans
1 each red and green pepper, chopped
1 onion, chopped
1 can fire roasted tomatoes
1 C kale or other green, chopped
1 C chopped zucchini
1 C frozen corn (fire roasted is best)
juice of one lime
2 t chili powder
1 t cumin
1/2 t each onion and garlic powder
2 T nutritional yeast
Optional garnishes: cilantro, sliced balack olives, sliced green onions, sliced jalapeños, salsa, hot sauce.

Preheat oven to 350. Saute peppers and onions until onion softens. Add zucchini and cook a couple minutes more. Add tomatoes, beans, seasonings, and heat through.

Meanwhile, make a layer of the cubed potatoes in a casserole dish. Briefly steam (microwave works) the shredded potatoes in a small bowl. Add the nutritonal yeast and season with salt and pepper.

Add the veggie saute on top of the cubed potatoes. Spread the shredded potatoes on top, like a cheese layer. Bake 30-60 minutes, depending on whether the potatoes were frozen or thawed. Add optional garnishes and serve.

About vegpedlr

Plant powered off-road triathlete
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