#breakfast sandwich
Egg Drop
Potato, Honey Ham, Spinach, Egg and Cheddar Breakfast Burrito with Home made Guacamole and Plain Yogurt
I have two jobs now. I still design gardens, but I have another new job, taking food pics. I love my new job, it’s like shooting my blog, but I get paid. I work for a fast casual restaurant called Bratworks. I’m photographing their menu for their web site and social media. Their Instagram is @bratworkshotdogs The last 15 or so food shots were taken by me. I’ve only worked for them since about Thanksgiving. Yay employment!
With 2 jobs, both of which I mostly love, I’m always out the door early and always starving to death. I need something fast and delicious. This is a good thing to make the night before, then in the morning, toast it in the oven while you get dressed. There are burritos like this for sale all over our neighborhood, but they’re usually overly salty, greasy, and made with cheap meat. Not delicious. I like to make my own using good, mostly organic, ingredients. I used whole wheat tortillas because I like the nuttiness. You can use any wrap, tortilla or flatbread you like.
Here’s how I make these breakfast burritos. If you make a lot you can keep them in the freezer and have breakfast for days.
Add a little olive oil, butter or both to a skillet, throw in sliced potatoes and onions, any potatoes will do, sprinkle w/ salt and pepper. Cook until the onions caramelize and the potatoes are tender. Remove potatoes and onions to a plate. Sear a couple pieces of honey or maple ham in the same pan. Wash and chop a few pieces of kale or spinach, add them to the pan. Cook until wilted, remove everything to a plate. Scramble one or two eggs per burrito. Add a little more butter to the pan and cook the eggs somewhat slowly on med /low. Good eggs cook slow.
Place a piece of foil on a clean work surface. Add a spritz of olive oil spray or any non stick spray. Place a whole wheat tortilla on the foil. Add potatoes, spinach, ham, eggs and shredded cheddar. Fold bottom up, fold sides in, then roll it up and wrap in the foil. Toast in a 375 oven for 3 to 5 minutes*. If you’re making these for the next day, place in a ziplock bag in the fridge.
For yummiest ever guacamole: Chop and mash 2 avocados, and a tiny amount of smashed pureed garlic, salt and pepper, juice of 1 small lemon or lime, ½ minced jalapeno, 1 small roughly chopped tomato, drained, and 3 to 4 Tbsp fresh chopped cilantro. Top with a small pinch of Mexican Oregano.
*If you make these ahead and are refrigerating /heating from cold, increase oven time to 10 - 15 minutes. I guess you could microwave too, maybe 1 minute? I don’t know, I hardly ever use the microwave.
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Savory Vegan Breakfast Round Up
Vegan Breakfast Burrito With Chipotle Tahini Sauce
Tofu Veggie Breakfast Scramble (GF)
Vegan Egg Salad Breakfast Burritos (GF)
Asparagus & Mushroom Vegan Quiche (GF)
Vegan Breakfast Sandwich (GF Option)
Spicy Potato Breakfast Pancakes (GF)
Vegan Breakfast Plate: Bacon, Tofu Scramble & Potatoes
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‘Ivan’ Sausage and Pepper Sandwich from Red Gravy Cafe in New Orleans
http://redgravycafe.com/#menu
ORIGINAL PICTURE
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