Last weekend, Chris and I stopped by our favorite little coffee shop. It was unseasonably warm, so I actually ordered an iced coffee with Michael’s [one of the owners] house-made salted caramel syrup. I have never ever been a sugar-in-my-coffee kind of girl, but I can’t stop asking for a swirl of this syrup in every coffee drink I order. Did I mention they make their own almond milk!?

And now they have gluten-free, vegetarian breakfast burritos. Shoot me now. There goes my allowance.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

While breakfasts out are a nice once in a while treat, I also very much enjoy whipping up a hearty breakfast at home.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

So, with a little inspiration from the burritos at Downpours I present to you this simple savory breakfast burrito.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

I love a good savory breakfast but I don’t always love the flavors of peppers and onions in my mouth first thing in the morning.

The potato, black bean, and egg mixture is a lightly flavored combination enhanced mostly by a few hefty pinches of salt + pepper. I also threw in a bit of garlic, a pinch or two of oregano and cumin, and a small handful of extra sharp cheddar cheese.

Like I said, pretty dang simple. You can add more flavor if you like but it’s definitely not necessary.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

Unfortunately, it’s hard to take photos with one hand while wrapping a burrito in your other hand but the method is pretty simple. Especially if you pay attention while placing an order at Chipotle.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

A little trick to keeping your burrito held together: Just as you’re about to finish wrapping your burrito sneak in a little extra cheese right above the seam [seam shown above – this was after browning + flipping]. Then, place this side down first in your hot pan so it can “glue” the burrito together. You may need to lightly press on the top of the burrito for a minute or two as the cheese melts.

The ends may pop out a bit but it should still hold together without a problem. I love using theses brown rice tortillas as they crisp up extremely well and almost turn a bit flaky.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

I smothered mine in homemade enchilada sauce [coming Monday!], mashed avocado, and a scoop of Greek yogurt. But a scoop of salsa or nothing at all works just as well.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

I highly recommend a big glass of OJ on the side.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

Print this!

inspired by: Downpour Coffee’s breakfast burritos

Simple Breakfast Burritos for Two

gluten-free // yields 2 burritos

1 cup chopped potatoes, about 1/4-1/2 inch pieces – russet, sweet, yukon, etc.
1/2 cup black beans, rinsed and drained
1 teaspoon minced garlic
1/2 teaspoon oregano
pinch of cumin
3 large eggs
3oz grated sharp cheddar cheese, or pepper jack
ghee or oil for cooking
salt + pepper
2 gluten-free tortillas, 8-10 inch diameter

optional toppings:enchilada sauce, salsa, avocado, hot sauce, Greek yogurt, etc.

Let tortillas come to room temperature.

Heat 2-3 teaspoons of ghee in a pan over medium heat. Add the potatoes, cover, and cook stirring frequently until tender and golden brown, about 8-12 minutes [cook time will vary depending on size of cubes]. Add the beans, garlic, oregano, cumin, and a few pinches of salt and pepper. Stir for about 30 seconds – 1 minute and then pour onto a plate.

Whisk the eggs vigorously until uniform in color. Wipe out your pan, reduce heat to med-low and add a bit more ghee. Once melted, slowly pour in the eggs and gently stir with a spatula [continuously] until just barely cooked, about 5-7 minutes. Lightly salt + pepper. You want to cook the eggs slowly to keep them extra creamy and soft. Place eggs on a plate. Wipe out or scrape your pan clean and place back to medium heat with a bit more ghee.

Place a sprinkling of cheese in the bottom-center region of each tortilla. Place half of the potato mixture and half of the eggs over top. Place more cheese on top, reserving a small amount. Fold in the sides and then fold the edge closest to you over the ingredients and start rolling, being sure to hold in the sides. Add the last bit of cheese just as your finish rolling and place in the hot pan seam side down. Gently press the top of the burritos for a minute or two until the cheese melts and holds together.

Cook until golden brown on both sides. Top and serve immediately.

Notes: If your tortillas are not soft and pliable place them in the microwave with a damp paper towel over top for about 12 seconds. Remove and start wrapping immediately while still warm. If burritos aren’t wrapping easily remove a small amount of the filling and try again.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

Simple Breakfast Burritos | edibleperspective.com

Here’s to hearty breakfasts, good coffee, and the weekend!

Cheers!

Ashley

Double Chocolate Peanut Butter Muffins for Two

gluten-free, vegan // yields 2 large muffins

for the muffins:

6 tablespoons pumpkin puree

3 tablespoons unsweetened almond milk

3 tablespoons pure maple syrup

2 tablespoons natural [drippy] peanut butter

1/2 teaspoon pure vanilla extract

1/4 cup + 1 tablespoon gluten-free oat flour

1/4 cup gluten-free rolled oats

2 tablespoons almond meal

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

3 tablespoons dark chocolate chips

Peanut Butter “glaze”

1 tablespoons natural [drippy] peanut butter

1-2 tablespoons unsweetened almond milk

1-2 teaspoons pure maple syrup

Preheat your oven to 350* F. Grease 2 ramekins [3/4 cup, 6oz] thoroughly with coconut oil.

Whisk together the pumpkin puree, milk, maple syrup, peanut butter, and vanilla until well combined. In another bowl stir the oat flour, rolled oats, almond meal, cocoa powder, baking powder, baking soda, and salt until combined. Pour the wet mixture into the dry and stir until you no longer see dry flour. The mixture will be very thick.

Fold in 2 tablespoons the chocolate chips. Scoop the mixture evenly into the two ramekins and lightly even out the top. Do not pack down. Dot the tops with remaining chocolate chips and bake for 28-34 minutes, until a toothpick comes out nearly clean [not gooey].

Allow to cool for at least 15 minutes then turn out onto a plate. Loosen the edges with a knife if needed.

Combine glaze ingredients in a small bowl starting with 1 tablespoon of milk. It will seem very thick at first but keep adding milk slowly and stirring until it reaches a spreadable or drippy consistency, whichever you prefer.

notes: Baking time will vary depending on the size of your ramekin. If using a standard muffin tin you will get about 4 muffins and bake time will decrease. This recipe was tested using the drippy type of peanut butter. If oil has settled on top of your jar be sure to stir it very well before using. Well-mashed banana can be subbed in for pumpkin puree but it will impart a banana flavor.