Sundried Tomato Breakfast Burritos
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Groceries:
- 10 large Bella's flour tortillas
- 20 eggs
- 3 lbs potatoes (I did a mixture of Yukon golds and white sweet potato), cubed
- 3 Tbsp olive oil
- 1 tsp garlic powder
- 2 tsp smoked paprika
- ½ tsp ground cayenne pepper
- 1 large bunch fresh herbs (I used chives, but basil would be delicious), finely chopped
- ½ cup sundried tomatoes, finely chopped
- ¼ cup roasted red peppers, finely chopped
- 1 5.3oz package of Boursin cheese (I used the garlic & fine herbs one!)
- 5 Tbsp butter
- 8 oz shredded dubliner cheese
- Salt to taste
Instructions:
Preheat your oven to 450.
In a large bowl, add the cubed potatoes, olive oil, 2 tsp salt, paprika, cayenne pepper, and garlic powder. Toss thoroughly and place on a parchment lined baking sheet in an even layer. Roast until crispy all around, toss halfway. About 30-45 minutes.
In a large mixing bowl crack all 20 eggs. Whisk until the yolks and whites are uniform. Add sun dried tomatoes, red peppers, herbs, and crumble in the Boursin. Season the eggs with 2-3 tsp salt and fresh cracked pepper if you prefer. Whisk together.
Place the butter in a large pan over medium heat and melt. Add the egg mixture and scramble gently until almost fully set. The key here is to not over cook your eggs as they microwave much better if they are not overcooked initially. Place a portion of eggs, potatoes, and shredded cheese into each tortilla, roll and toast over medium heat to seal each burrito. Wrap each burrito in parchment paper and place in a freezer bag. Heat for 2-3 minutes from frozen and re-toast the burrito in a pan for crispy tortilla action. Enjoy!
