Breakfast Burritos for Bright, Busy Days

Hi everyone, it’s Jennie from Garlic, My Soul, here to share another great on-the-go breakfast recipe with you. Today, I wanted to bring you something inspired by the Wild Palms Hotel in Sunnyvale, CA. This bright and colorful hotel has bungalow-style rooms that are eclectic – a retro vibe with all the amenities of a modern hotel.

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The hotel’s location allows you to explore much of Silicon Valley (anyone headed to a day tour of the Winchester Mystery House?!) or San Francisco, or head to the bay for a day, but one thing’s for sure – you want to be on the go! Here’s a breakfast that’ll help you get up and out the door to adventure a little faster – and come back to the hotel a little early to enjoy the pool, hot tub, courtyards, or just lounge in your room.



Breakfast Burritos (Makes 4 burritos – easy to double, if you want to freeze some!)

  • 6 small red potatoes
  • Olive oil
  • 4 breakfast sausages
  • 4 eggs
  • 1/4 cup half and half
  • 1 cup cheddar cheese
  • ½ cup black beans
  • 4 tortilla shells
  • Cayenne pepper
  • Paprika
  • Cumin
  • s/p

On the side:

  • Pico de gallo
  • Sour cream
  • Fresh fruit


  1. Make your potatoes; dice them, then place in a 400 degree oven for 30-40 minutes, with salt, pepper, and olive oil.
  2. Meanwhile, cook your breakfast sausages until done.
  3. Once your potatoes are done, crisp them in a cast iron with a little oil over medium heat, with a pinch of cayenne pepper, paprika, and cumin (to taste).
  4. While your potatoes are crisping, whisk eggs and half and half, then pour into a pan over medium-low heat. Gentle stir as they cook, until just hardened. Remove from heat.
  5. Drain your beans, and grate your cheese.
  6. Assemble your burritos – add eggs, then beans, then sausage, then potatoes, then cheese. To roll as a burrito, fold one side over, then the other, fold the bottom up, then roll the whole thing. (If you’ve never made a burrito, I suggest searching this on YouTube for instructions!)
  7. Serve seam side down with fresh pico de gallo and sour cream, with a side of fruit!







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