• If making from scratch, start preparing Shiitake Mushroom Bacon ahead of time
• If making from scratch, blend Mung Bean Egg ingredients until smooth
• Sauté chopped red bell pepper in butter or oil, on medium heat, for 2-3 minutes
• Add one-half to one cup Mung Bean Egg to the pan**** and let the mixture cook for a few minutes before stirring. Cook and stir the egg until you have a scrambled egg appearance. Cook with patience until the mung beans are fully cooked. Cooking time can range from 20-25 minutes. I like mine a little crispy on the edges. Stir in chives
• While the eggs cook in step 4, cook hash browns to golden crispy in a separate pan
• Build your burrito with hash browns, eggs, bacon, avocado, and chipotle salsa cremosa. Roll the burrito and enjoy! If you like a crispy shell, heat the rolled burrito in a pan, to crisp all sides

*See Sweet Potato Waffle Sandwich recipe or you can use store-bought plant-based bacon

**See Sweet Potato Waffle Sandwich recipe or you can use store-bought plant-based eggs or tofu scramble

***See Ancho Chile Salsa Cremosa recipe as an alternative to store-bought Herdez brand chipotle salsa cremosa

****It is essential to use a well-seasoned, non-stick pan for this recipe