If there is one thing I have learned in the kitchen, it is to keep recipes like Loaded Breakfast Wrap close at hand. I enjoy a morning recipe that encourages everyone to sit down instead of rushing out the door. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- Beef bacon (halal)
- 1 whole onion, sliced
- 4 large mushrooms, sliced
- 3 baby potatoes, boiled
- Cheddar cheese, shredded
- Avocado, sliced
- 3 eggs (for one wrap)
- Salt and black pepper to taste
- 1 tbs. Water
- Spray oil
- Olive oil
- 1 tbs. Butter
- 1 xlarge flour tortilla
- Secret sauce:
- Japanese mayo
- Harrisa
- Sriracha
- Lime juice
Instructions
- Bake bacon in the oven at 350F.
- Make sauce by mixing ingredients to your liking, keep in the fridge.
- Sauté 1 onion until soft and golden, I like to add a dash of apple cider vinegar.
- Sauté mushroom, always use hot skillet.
- Smash potatoes and fry on both sides.
- Whisk 3 eggs with 1 tablespoon of water it makes it fluffier and cook in 1 tbsp butter.
- Assemble wrap and toast on both sides using a weight.