Breakfast Burrito

Breakfast BURRITO

Ingredients

6 corn tortillas

8 eggs

1 russet potato

2 tbsp of olive oil

1 tbsp butter

Epicure Black Pepper

Epicure Sea Salt

1/2 diced onion

2 tbsp Epicure Fajita Seasoning

1 tbsp Epicure 3 Onion Dip Mix

1 C cooked ham or 4 strips of bacon

1 C diced veggies

1 C shredded Cheese

DIRECTIONS

Using ceramic knife peel and cube russet potato. Place in Rectangular Steamer sprinkle with salt and pepper. Microwave for 5 minutes.

Position 6 corn tortillas in silicone cake pan pan laying 1 in the center+ layering others like flower petals overlapping.

Layer 1 - in a medium fry pan add 1 tbsp oil, 1 tbsp butter, 1 tbsp Fajita Seasoning,  add ½ onion diced with 4 in 1 Mandoline. Sauté until softened, add steamed potato, 3 Onion Seasoning, and cook to brown.

Remove and place as a layer in the corn Tortilla pan.

Layer 2 – take 1C cubed cooked ham or 4 strips bacon cooked in Multipurpose Steamer with tray, 3-6 minutes on high, cut into smaller pieces.

1 C diced veggies – red & yellow peppers, asparagus, broccoli mix with ham or bacon. Place the mixture in frying pan, cook slightly to soften veggies.

Remove & place over potato layer.

Layer 3 – in 4 C prep bowl add eggs, ¼ milk, 1 tbsp Fajita Seasoning and

1 tbsp 3 Onion, mix well with mini whisk.

Add oil to frying pan. Pour eggs mixture and cook, don’t overcook.

Place cooked eggs over meat and vegetable layer.

Add shredded cheese and start folding corn tortilla over ingredients, use toothpicks to hold in place.

Can be made ahead & kept in fridge overnight.

When ready cook in 400F oven for 10-15 minutes.

Serve with prepared Salsa and Nacho Cheese dip.