Breakfast Burritos recipe for the Secret Recipe Club!
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!
- Dutch Easter Bunny Bread from My Wholefood Family
- Simple Tomato Soup from Karen’s Kitchen Stories
- Hasselback Potatoes with Bacon and Cheese from Lavender & Lovage
- Hawaiian Roll Ham and Cheese Sliders from Life on Food
- Garbage Plate from Fantastical Sharing of Recipes
- Au Gratin Potatoes & Asparagus with Lemon and Mint from A Day in the Life on the Farm
- Prawn Mac and Cheese from Lemon and Cheese
- Pineapple Meringue Pie from The Spiffy Cookie
- 3 Ingredient Deviled Eggs from Making Miracles
- Mango Coconut Smoothie from Lynsey Lou’s
- Jumbleberry Crumble from I am a Honey Bee
- Black Bean, Winter Squash and Greens Quesadilla from Natural Noshing
- Dirty Root Beer from Our Good Life
Breakfast Burritos Recipe
Adapted from I am a Honey Bee
Breakfast Burritos
Ingredients
- 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 eggs
- 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
Instructions
- 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.
- Serve warm.
Rebekah @ Making Miracles
Mmmm… those look fantastic! I wish I had one right now to start my day off right. 🙂
Nicole Taggart
OMG these look so good. It’s been ages since I made them. I gotta whip them up again!
Great pick this month!
Erin @ The Spiffy Cookie
Yum yum yum, I would love to stock my freezer with these for weekday breakfasts!
Emily @ Life on Food
Oh goodness do those look good. My husband loves breakfast burritos. He would be so happy if I whipped these up for breakfast or even dinner someday. Happy Reveal Day!
Traci
Your photos came out amazing. I love breakfast burritos. Great SRC pick!
Stephanie Huber
Who doesn’t love a good breakfast burrito? I always love them for a good weekend breakfast. I am also super excited to read more about your blog and your multicultural recipes. I know i need to expand my knowledge of all of these different cuisines. I may add a “By Country” sub section as well to force myself to do different things. Wonderful SRC post and wonderful blog!
Karen
OMG Tara these look amazing!! I love breakfast burritos and have never made them at home. I must remedy that!
Lauren @ Sew You Think You Can Cook
Fantastic photos, Tara.
My MIL always brings breakfast burritos for our freezer when she visits. Stuart loves them!
Lynsey @Lynsey Lou's
These burritos look amazing! I’ve been looking for a breakfast burrito recipe and this one sounds delicious.
Wendy, A Day in the Life on the Farm
Love breakfast burritos, the perfect grab and go start of the day.
Susan @ My Wholefood Family
These look delicious! My husband would love them. Gorgeous photos too!
Tara
Thanks everyone!
Sid
Now you made me crave some breakfast burrito’s. I think it’s time to make some again.