Breakfast Burritos with Avocado & Feta
These burritos were inspired by the Quickies: Morning, Noon and Night Cooking Challenge that two fantastic bloggers, Denise and Lazaro are hosting — it requires the submitted recipe to contain avocado and feta. For the longest time I couldn’t figure out how to incorporate both of these ingredients into a slow cooker recipe (hence the late entry).
Eventually I remembered how much I enjoy the combination of eggs, spinach and avocado in salad. These ingredients would taste great in burritos too — so into the crock pot they went, with the addition of a little tomato and bacon (which you can omit if you prefer a vegetarian version). This recipe is variation of the slow cooker italian breakfast burritos I made a couple of months ago.
I was happy with the results and so was my hubby. For the first version, I made a batch of guacamole and spread that onto the tortillas before adding the eggs. Since I put a Scotch Bonnet pepper into the guacamole, these burritos were pretty spicy. To save even more time one hectic morning, I added freshly sliced avocado instead of the guacamole. This made the creamy avocado flavour more apparent. After three straight days of eating these for breakfast, we still missed them when they were gone.
If you want to enter the Quickies Challenge to win Denise’s cookbook (see below) and a guest post on Lazaro’s blog, you have until June 7th. Good Luck!
Breakfast Burritos with Avocado and Feta
Prep:
20 minutes
Cook:
4-5 hours (low)
Yield: 6-8 servings (prepared in a 6.5 quart slow cooker)
- 2 tbsp butter
- 16 eggs
- 1 lb cooked and chopped bacon
- 11 oz coarsely chopped spinach (about 5 cups)
- 1⁄2 cup milk
- 12 oz diced Roma tomatoes (about 3-4 tomatoes)
- 2 ripe avocados
- 1⁄2 cup crumbled feta
- 18 6-inch corn tortillas
- 1⁄2 tsp ground black pepper
- minced Scotch Bonnet pepper
- 1 tsp lime juice
Butter the bottom and the lowest 5 cm of the slow cooker insert.
Add the eggs and whisk until the yolks break.
Add milk, pepper, basil, bacon and tomatoes. Stir into the eggs.
Add spinach and stir until the leaves are coated.
Cook on low for 4-5 hours.
Stir the egg mixture with a wooden spoon until it crumbles like scrambled eggs.
Prepare the guacamole by blending the avocados, black pepper, Scotch bonnet and lime juice in a food processor or blender. (If the avocados are soft enough, you can mash all the ingredients together instead.)
Spread some guacamole onto a few corn tortillas.
Spoon some of the bacon and eggs.
Add some crumbled feta cheese.
Wrap up and enjoy!
