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How to Meal Prep the Perfect Breakfast Burritos
Ingredients
  • subheading: Breakfast Burrito Recipe:
  • 3 ½ lbs (1.6 kg) Yukon gold potatoes peeled diced and parboiled
  • 1 lb (0.45kg) bacon cut into chunks and rendered
  • subheading: Flour Tortilla recipe Americans:
  • 13.2 ounces ap flour
  • ¼ tsp baking powder
  • 1 ¼ tsp sea salt (Maldon)
  • 2.8 ounces butter
  • 3.2 ounces whole milk
  • 4 ounces water
  • subheading: Flour Tortilla recipe Rest of World:
  • 375 grams of all-purpose flour
  • 1.25 grams of baking powder
  • 6.5 grams sea salt (Maldon
  • 80 grams of butter or animal fat
  • 90 grams of whole milk
  • 115 grams water
  • subheading: Tomatillo salsa:
  • 6 tomatillos boiled for 5 mins in salty water
  • ¼ onion
  • 3 to 4 garlic cloves
  • ½ avocado
  • I tsp salt
  • ½ bunch cilantro
  • 2 limes juiced
  • 1 tbsp avocado oil
  • Jalapeño for spice(optional)
  • subheading: Peri-Peri Salsa:
  • 6 large garlic cloves smashed and roughly chopped
  • 3 Medium shallots rough chopped
  • 5 Fresno chilis rough chopped
  • 1 tsp kosher salt
  • 1 tbsp paprika
  • 15 cherry or grape tomatoes
  • 2 tbsp chopped cilantro
  • 1 ½ lime juiced
  • 2 tbsp avocado oil
  • subheading: FOLLOW ME:
  • Business Inquiry-cookingwithchefsonny@gmail.com
  • subheading: Kitchen Products I own and love:
  • Tojiro Bread Slicer 270mm- amzn.to/3PRpE7E
Steps
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