With every breakfast dish that I create, I always think that it can’t get any better, and then it does! This deconstructed breakfast burrito is currently my FAVORITE meal and it’s been on constant rotation in my house. I’ve been adding a giant pile of spinach and baby kale to the bottom of this to get extra greens in, and it’s delicious! Arugula would be awesome as well.
I go through phases when I love eating eggs, and other times when it’s the last thing that I want. Currently I’m not craving eggs at all, so I gave my hubby all of the eggs from when I created this recipe the first time, and ate mine with extra chorizo! It’s safe to say that this makes a GREAT egg-free breakfast too.
This deconstructed breakfast burrito is perfect to make ahead of time, so you can quickly heat it up and have breakfast on the go! I promise that you won’t even miss the tortilla!
I used pre-made hash browns (Cascadian Farm Organic is a great brand because they only use shredded organic potatoes, with zero additives), but you can always make your own hash browns or use shredded sweet potatoes or yams as well!
Enjoy this recipe for my Deconstructed Breakfast Burrito!
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