Yesterday I was in charge of making Friday breakfast for the office. Totally a voluntary thing...I neeeeded to use my kitchen skills!
As usual, I browsed FoodGawker all week for inspiration and decided I was going to make a couple dishes and supplement with fruit, yogurt and granola. On the menu: Sweet Potato Breakfast Taquitos and Mini Fritattas
Well, the mini part didn't work out so it turned into a big omelet haha.
I stumbled upon a post for a sweet potato breakfast burrito, but there were some ingredients I wasn't really into. Honestly, I was really looking for something that would work with my Cilantro Lime Avocado Sauce (aka Crack Sauce). Plus, one of my coworkers is allergic to wheat so I wanted to use corn tortillas.
Sweet Potato Hash Taquitos
2 medium sweet potatoes, finely diced
1 large shallot, diced
1 tbsp olive oil
1/2 tbsp cumin
1/4 tsp Adobo seasoning
1/2 tbsp chili powder
2 tbsps butter
3/4 c egg whites
1/4 c egg substitute
1 tbsp cilantro, chopped
1/4 c arugula or spinach, chopped
15-20 corn tortillas
cooking spray or an olive oil mister
salt & pepper to taste
Preheat oven to 425 degrees and line a baking sheet with foil. Toss sweet potatoes, cumin, Adobo seasoning, 1 tbsp olive oil and chili powder in a bowl until thoroughly coated; spread out on baking sheet. Bake for 20-25 minutes and let cool.
Microwave veggie patties for about 1 minute or until defrosted. Chop coarsely and combine with sweet potatoes in a bowl. You can stop here if preparing dish in advance and chill overnight.
Heat 1 tbsp butter in a large frying pan and saute shallot until softened. Add sweet potato and sausage and cook for 3-5 minutes (closer to 5 minutes if you've chilled the mixture overnight). Stir in cilantro and arugula and cook until just wilted. Empty mixture into a bowl.
Combine egg whites and egg substitute and season with salt and pepper. Heat remaining tbsp butter in the same frying pan and scramble egg mixture, making sure to keep the eggs slightly under cooked. Take pan off heat, add potato mixture and stir to combine.
Heat oven to 450 and spray a lined baking sheet with PAM or olive oil. Warm 2 corn tortillas (I found two was the most I could do at once) and put 1 heaping tablespoon (more or less depending how thick you want the rolls to be) of mixture in the middle. Roll up and place on baking sheet seam side down. Spray with PAM or olive oil to prevent cracking. Repeat until all the mixture is used.
Bake for 10-15 minutes or until the tortillas start to brown. Cut in half and serve with Cilantro Lime Avocado Sauce.
Taquitos were a hit! I'm not a big corn tortilla fan, so next time I'm going to try these out with flour tortillas. I really liked the combination of the starchiness and sweetness of the potato and 'sausage' with the savory spices and onions.
The mini fritattas didn't get as big of a reaction as the taquitos, but I think they turned out ok...I mean, aside from not looking the way I wanted them to :)
1 1/2 c egg whites
1 1/2 c egg substitute
1 tsp herbes de provence
1/4 tsp garlic powder
1 tbsp butter
1/3 c pepperjack cheese, shredded
1/2 c turkey bacon, browned and minced
1 green pepper, diced
1/2 small red onion, diced
1/3 c mushrooms, diced
Heat butter in a frying pan and saute onion until softened. Add pepper and mushrooms and cook for 3 minutes. Remove from heat and stir in bacon.
Spray muffin tin with cooking spray and sprinkle about 1/2 - 1 tbsp of the pepper mixture into each cup and set aside.
Whisk together eggs, herbes de provence, garlic powder, salt, pepper and cheese. Fill muffin cups about 3/4 full with the egg mixture. Gently shake muffin tin and bake for 10-12 minutes or until fritattas begin to puff out of the cups.
I love using herbes de provence in my eggs. I'm usually not a big lavender fan (not going to lie, I think it makes things taste like soap), but combined with all the other dried herbs, a little salt, some garlic - egg perfection!