Breakfast Burritos and the BEST Tortillas

Most people don’t look forward to Monday. Monday is known for being terrible. The day you go back to work, the day the weekend ends, the day the alarm goes off way too early, the start of another week where you wait Friday to come again.

For me Monday is like Saturday. It’s my day off around my house we treasure and guard it. If we’re invited to do something or a meeting is planned we almost always decline. It is a day for rest, relaxation, binge watching the latest season of most likely some crime/detective show, working around the house, sleeping in, homemade breakfast and enjoying the company of my ever-so-handsome husband.

Monday’s will become recipe day. This isn’t a promise, but more of a good idea and an ideal situation. I like to cook when it’s not mandatory and love baking under almost any circumstance.

Today being the first Monday of topknotlife, I had to create something DELICIOUS and something that represents Monday to me and many things that I love.

Breakfast Burritos. YUM! Breakfast and burritos are practically some of the best things on the earth and because tortillas are hard to come by in Uganda you also get to witness and receive the recipe for my favorite tortillas! They are literally SO GOOD. Just ask my husband, he ate four this morning.

***This recipe is the product of trying numerous recipes and taking all the good things about them then combining them for the perfect soft and delicious flour tortilla.


The tortilla recipe is pretty basic as far as homemade tortillas go….but they are so delicious I have stop myself from making them 4 times a week. The recipe is as follows.

BEST Tortillas

Ingredients :

2 Cups Flour

1/2 Teaspoon Salt (or more to taste, I always taste the dough to make sure)

1/2 Teaspoon Baking Powder

1 Tablespoon softened Butter

1 Tablespoon Oil (vegetable/olive/coconut)

3/4 Cup BOILING Water (this is approximate, start with a 1/2 cup and add more as needed, up to 1 cup)

Directions: In a large bowl combine flour, salt and baking power. Next add butter and oil and combine with a fork. Add boiling hot water and continue combining with fork. Let sit until dough become cool enough to work with your hands. Once dough has cooled a bit, kneed 3 minutes by hand until it is stretchy and no longer super sticky (continue sprinkling flour onto dough as you kneed if it is very sticky). Cover with a cloth and let rest 30 minutes. After resting separate the dough into 8 equal sized balls, let rest 15 more minutes. Heat frying pan to medium-high heat. While pan is heating begin rolling out dough balls into flat tortillas on a lightly floured surface. When pan is hot place on rolled out tortilla onto an the un-greased pan. Let cook approximately 30 seconds (or until air bubbles are beginning to form, flip and cook an additional 30 seconds until lightly browned on opposite side. While you cook the remaining tortillas, place cooked tortillas stacked under a tea towel. This will keep them soft and delicious. Enjoy!

I loaded these wonderful tortillas with a breakfast casserole. Easy and delicious.

Preheat the oven to 350 degrees.

Shred 1 1/2 cups potatoes and evenly distribute onto the bottom of a butter greased casserole dish (I used an 8 inch round). Sprinkle 1/2 cup shredded cheese of your choice over the potatoes. In a small bowl combine 6 eggs and 1/2 cup milk and season with salt and pepper. Pour over potatoes. Bake in oven approximately 45 minutes. Check after 30 minutes and sprinkle more cheese on top. Enjoy as it is or stuff into your homemade tortillas and throw some sour cream and tomatoes on top.


What veggies or extras would you add to your egg casserole to give it an extra boost of flavor?