Tortillas & 5 Breakfast Scrambles

You probably have these 4 ingredients already (water doesn’t count). So make some FLOUR TORTILLAS! It’s so easy and actually a lot cheaper (and better) than anything you can buy at the store!

Makes about 12 taco-sized:

• 2 cups all purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp baking powder
• 4 Tbsp butter
• 3/4 cups hot water

In a bowl combine 2 cups all purpose flour 1/2 tsp kosher salt 1/4 tsp baking powder (for a puffier tortilla, use)

Then incorporate 4 tbsp room-temp butter (or soft coconut oil) hand-mix until crumbly hand-knead into a dough until smooth and dough-y add 3/4 cups hot water and mix and knead until it starts to lose its stickyness

Roll and divide into golf ball sized balls (slightly over 1 oz.) place plastic wrap over and let rest for 15-20 minutes

Flatten and cook in a hot pan (high heat, smoking hot). Cook each side 30 seconds to a minute. Flip when it bubbles. If you have extra, par-cook, cool and freeze

From: Honeysuckle

5 Breakfast Scrambles

Scramble Eggs:

• 3 eggs
• 1/2 tablespoon butter

In a pan on medium low heat, add 1/2 tablespoon butter and let i melt into the pan. Swirl the pan so the butter coats the bottom. Add eggs and slowly scrape the bottom of the pan until ribbons form. 3/4 of the way through when there is still a bit of liquid left, turn off the heat and keep moving the eggs until it’s the firmness you like.

Bistro Scramble:

• 3 eggs
• 1 slice smoked salmon
• 1 tablespoon goat cheese
• sliced scallions

Cook the eggs as shown above – once you turn off the heat, add the smoked salmon and goat cheese. Mix well and serve onto a plate, served with baguette.

Carbonara Scramble:

Inspired by the classic pasta dish, except this time we’re having it with toast for breakfast. Also, SO much more forgiving than when you’re making the real thing. 🙂

• 3 eggs 1 slice thick bacon, sliced
• 1 garlic
• 1/4 cup pecorino or parmesan
• cracked black pepper

In a bowl, mix the eggs with parmesan or pecorino cheese. Set aside. In a pan on medium high heat, add bacon and cook for 3-5 minutes until cooked and golden brown. Turn off heat and add egg mixture and cook until desired consistency. Add to toasted ciabatta (or country bread) and add more parmesan cheese and black peppers. Enjoy as sandwich or toast!

Oishi Scramble:

It’s not unusual to have eggs with rice for breakfast in an Asian household. In fact, that was quite a treat! WIth just a few simple pantry staples, you can turn this scramble into one part nostalgia and another part comfort. The eggs taste somewhat like my garlic noodles, so it’s guaranteed to be delicious!

• 3 eggs
• 2 teaspoons soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1 garlic clove
• minced butter

In a pan on medium low heat, add butter and garlic. Cook until the garlic is fragrant, about 1 minute. Add soy sauce, sugar, and sesame oil and mix well until the sugar dissolves. Add eggs and cook until it is creamy and slightly runny. Add to steaming hot rice and top with sesame seeds and seaweed sheets.

LA Scramble

This scramble inspired by the taco trucks and flavors of LA. I was so inspired by Roy Choi after seeing him on Netflix with Jon Favreau. They create the most unique dishes and so I wanted to mix those LA flavors together with this taco. Kimchi is something i ALWAYS have in the fridge, so it’s another great way to use it up. We bought a giant one this time, and it’s already 1/4 way through, just one week later. I’m using chorizo here, but you can certainly sub for bacon, sausage, or even soyrizo if you want to keep it vegan (also swap out butter for olive oil and vegan cheese for topping. Totally customize this to whatever you have on hand / like!

• 3 eggs
• 2 tablespoons chorizo
• 1/4 cup sliced kimchi
• 1/2 tablespoon butter

For Tacos:

• Tortillas
• Shredded Cheese
• Salsa
• Green Onions

In a pan on medium high heat, add chorizo and cook for 3-4 minutes until cooked through. Add sliced kimchi and continue to cook until juices have evaporated and caramelized. Add eggs and scramble for 2 minutes until fluffy. Remove and add to warm tortillas. Add your favorite breakfast taco toppings or eat as is!

Garden Veggie Scramble:

If you’re looking to add more greens to your breakfast – that’s not a smoothie – this scramble is the one for you. It’s a mix of different veggies topped with yummy breakfast seasonings and super satisfying. I love starting the day with a bowl of greens like this because it makes me feel so good and ready to take on anything!

• 3 eggs unsalted butter
• 2 baby portabella mushrooms, sliced
• 1 cup super greens (kale, chard, spinach)
• 1/4 cup sliced cherry tomatoes
• 1/2 avocado, sliced
• everything bagel seasoning
• parmesan cheese

Scramble eggs as you would (instructions above)

In a pan, add butter or olive oil and cook sliced mushrooms for about 3 minutes until they’re softened and cooked. Add super greens and heat for 30 seconds just until they start to wilt. Transfer veggie s to bowl. Top with scrambled eggs, cherry tomatoes, avocado, everything bagel seasoning, and parmesan cheese.

From: Honeysuckle