It is time for the Secret Recipe Club again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.
This month I was assigned to Nicole of I am a Honey Bee. I have actually had her blog before (Cioccolata Calda in 2013), but she has quite the assortment of recipes to choose from so I had no issues finding another delicious meal. Last time I was assigned to her, she was having her baby. Now, her baby has grown a bit into a toddler and she is in the middle of another big transition, moving! Check out Nicole’s About Me page to learn more about her and her life. I decided on her Breakfast Burritos, but also pinned the Mozzarella Sticks, Fancy Schmancy Pigs in a Blanket, Bang Bang Shrimp, Vietnamese Grilled Chicken Vermicelli Bowl, Waffle Sticks with Cannoli Dip, Strawberry Nutella Waffles, S’mores Frappe, and Chocolate Chunk Scones.
This time, I chose a recipe for Chad. His favorite meal is breakfast and these Breakfast Burritos were right up his alley. They are packed with crispy bacon, diced potatoes, onions, scrambled eggs, and a variety of toppings. I added shredded cheddar cheese, salsa, and sour cream, but mix and match with your favorites. Chad also usually does the dishes, so making a meal that only involved one skillet was another huge plus for him.
Be careful not to overfill the wraps or you will have difficulty closing them. If this happens, you can remove a little or just toss everything in a bowl and grab a fork like Chad did.
I made my own taco seasonings using the recipe from The Girl Who Ate Everything.
Check out what everyone else in Group D made!
Adapted from I am a Honey Bee
4 bacon slices
2 russet potatoes, baked until tender and chopped
1/2 white onion, thinly sliced
3 tablespoons taco seasonings
2 tablespoons water
4 egg whites
4 burrito wraps
1 cup shredded cheese, cheddar or colby jack
1 large tomato or 1/2 cup salsa
1 cup sour cream
Place a large skillet over medium heat. Add the bacon and cook until crisp on each side. Remove to a towel lined plate.
Remove all but 2 tablespoons of the bacon drippings from the pan. Place back over medium heat. Add the potatoes and onions and cook, stirring often, until softened and golden brown. Gently mix in the taco seasonings and water.
In a large bowl, beat together the 4 eggs and 4 egg whites.
Once the water has been absorbed in the pan, push the potatoes and onions to the side of the pan. Add the beaten eggs to the empty space and allow to cook slightly before scrambling gently. Fold into the potatoes and onions. Remove from heat.
Place 1 wrap on a work surface. Arrange 1/4 of the potatoes and eggs in the middle of the wrap slightly off center towards you. Break a slice of bacon in half and place on top of the mixture. Top with cheese, tomato/salsa, and sour cream. Be careful not to overfill.
Fold each of the shorter sides over the filling. Starting with the end closest to you, roll up the burrito to enclose the filling. Place seam-side down. Repeat with remaining wraps and filling.
Place the now empty skillet back over medium heat. Add the burritos in batches, seam side down. Cook until the bottom is golden, then flip and repeat to other side.