A breakfast fit for vacation

It’s no secret:  my favorite thing about vacation is the FOOD.  I love getting the opportunity to try out new restaurants, explore new cuisine, and share the experience with others!

One thing I particularly love about vacation food is the BREAKFAST.  Jarrod and I both love sweet breakfast goodies like pancakes and waffles, but we also both crave more savory and satisfying dishes like eggs and potatoes.  The only fix to this problem is to order EVERYTHING on the menu 🙂

Check out one of our breakfasts in Charleston in July—this is typical for us.  One order of sweet & one order of savory split in two’s and shared.  HEAVEN.

When I woke up this morning I was craving a “vacation breakfast,” so I headed to the kitchen to get my cook on!

First up on the breakfast spread for two was my oven baked breakfast potatoes.  Since they take the longest to cook, I got to work on those first.  I chopped up one large potato into bite-size chunks, then tossed with a little bit of olive oil, lots of black pepper, garlic salt, and a tad of cayenne pepper.

I gave everything a good toss, then poured onto a cookie sheet I’d sprayed with nonstick spray, and tossed into a 425 degree oven for 40 minutes.  Make sure you stir them halfway through.

Next up, the EGGS!  I scrounged the fridge to see what veggies I had on hand that I could incorporate into a breakfast burrito.  Here’s what I came up with:

First, I heated up a skillet sprayed with nonstick spray.  Once hot, I added about 2 tbsp of chopped onion and 1 clove minced garlic.  Meanwhile, I whisked together 2 whole eggs, 6 egg whites, and a splash of water in a bowl.  Once the onions were translucent, I poured the eggs on top, added S&P & red pepper flakes, and got to scrambling.  I also added some Frank’s Red Hot, half of a chopped up roma tomato, and a handful of chiffonade spinach.  FANCY PANTS!

When the eggs were finished scrambling, I transferred them to a bowl and covered with foil.

Now it was time to turn to the sweet dish:  my yogurt pancakes!  I followed my yogurt pancake recipe to a T, except this time I added some chocolate chips on top:

Man oh man, these pancakes smell so yummy when they are cooking.  They have a very eggy consistency, and I LOVE them.

Last step was assembling the two breakfast burritos.  I divided the scrambled egg mixture onto two Mama Lupe’s Low carb tortillas, topped each with half of a slice of American cheese (only kind of cheese I had on hand) and some MORE Frank’s red hot.  Layers of flavor.  🙂

Then I rollled ‘em up, and plopped on the George Foreman grill for about 5 minutes—until the tortilla was nice and crispy.

I topped the pancakes off with some Smucker’s Sugar Free Syrup and off course I had a dollop of Heinz ketchup on the side with my potatoes.

All together in one place like long lost friends.

Breakfast fit for a vacation?  I think so!

Vacation Breakfast for 2 Ingredients List

Potatoes

• 1 larg potato
• Olive Oil
• Black pepper, Garlic salt, cayenne pepper
• Ketchup for dippin

Breakfast Burritos

•  2 whole eggs
• 6 egg whites
• 1 cup fresh spinach
• 1 clove minced garlic
• 2 tbsp chopped white onion
• 1/2 roma tomato
• S&P, Red Pepper Flakes
• Frank’s Red Hot
• Cheese of choice
• 2 low-carb tortillas

Yogurt Pancakes

• 1/2 cup all-purpose flour
• 1 tsp sugar
• 1/2 tsp baking soda
• 1/8 tsp cream of tartar
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 cup Stonyfield Farms Plain Fat-Free Organic Yogurt (Greek yogurt would also be fabulous)
• 1 egg white
• 1/2 tsp vanilla extract
• 1 tbsp + 2tsp Almond Breeze Unsweetened Vanilla Almond Milk (or however much it takes you to get to desired “pancake batter” consistency”)
• Chocolate chips, if desired
• Sugar-free syrup