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Recipe by

Lentils.org

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Lentil Breakfast Burrito

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 10

A hearty breakfast burrito with hashbrowns, lentils, bacon, cheese, tomatoes, spinach, scrambled eggs, and mushrooms in a whole wheat tortilla.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 lb (500 g) bacon, thick cut, diced

    3 cups (750 mL) red potatoes, diced

    2 ½ cups (625 mL) green lentils, cooked

    1 cup (250 mL) red bell peppers, small dice

    15 eggs, scrambled

    2 cups (500 mL) pepper jack cheese, shredded

    10 large whole wheat tortillas

Directions

  1. In a large skillet over medium heat, add bacon and cook until crispy and fat is rendered, approximately 8 minutes.
  2. Remove the lardons, set aside and reserve fat in the pan. Add potatoes and lentils and cook until the potatoes are crispy. Add bell pepper and toss to warm through. Remove from the pan and set aside.
  3. In the same pan, cook eggs to a soft curd scramble.
  4. Assemble burritos by layering eggs, cheese, lardons, and lentil mixture in the center. Fold in the two sides and roll tightly. Wrap in a foil paper wrapper to hold on line for service. Serve with hot sauce if desired.

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