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Dairy-Free

Breakfast Burrito with Butternut-Apple and Veggie Sausage Hash

Shredded butternut squash and an egg crêpe make these burritos especially easy to eat on the go.

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Shredded butternut squash and an egg crêpe make these burritos especially easy to eat on the go.

Servings
4

Ingredients

  • 2 links veggie breakfast sausage, finely chopped (1 cup)
  • 1 small butternut squash, peeled, seeded, and shredded (4 cups)
  • 3/4 cup unsweetened applesauce, divided, plus more for serving
  • 4 large eggs
  • 4 8-inch flour tortillas

Preparation

1. Heat large non-stick skillet over medium-high heat, and spray with cooking spray. Add veggie sausage, and sauté 3 minutes. Add butternut squash, and cook 10 to 12 minutes, or until squash begins to crisp and brown. Stir in 1/2 cup applesauce, and cook 1 minute. Remove from heat, and keep warm.

2. Heat small non-stick skillet over medium heat, and spray with cooking spray. Whisk eggs with 1/4 cup water in measuring cup, and season with salt and pepper, if desired. Pour one-quarter of egg mixture into skillet, and cook 1 to 2 minutes until cooked through, creating very thin crêpe. Slide onto plate, and cover with parchment paper. Repeat with remaining egg mixture.

3. Spread each tortilla with 1 Tbs. applesauce, then top with egg crêpe and 1 cup butternut mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional applesauce.

Nutrition Information

  • Calories 334
  • Carbohydrate Content 45 g
  • Cholesterol Content 186 mg
  • Fat Content 11 g
  • Fiber Content 5 g
  • Protein Content 16 g
  • Saturated Fat Content 3 g
  • Sodium Content 636 mg
  • Sugar Content 8 g