Indulge in our refreshing Virgin Bloody Mary, a tantalizing blend of zesty tomato juice, crisp celery, and a medley of bold spices. Perfectly balanced and alcohol-free, this invigorating mocktail is garnished with a vibrant array of fresh vegetables and herbs, making it the ideal choice for a hearty brunch or a revitalizing pick-me-up any time of day.

Virgin Bloody Mary

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

SCRAMBLED EGGS, SAUSAGE, ONION, GREEN PEPPER & CHEDDAR WRAPPED IN A FLOUR TORTILLA. SMOTHERED IN ENCHILADA SAUCE & POBLANO HOLLANDAISE. SERVED WITH YOUR CHOICE OF POTATOES.

Preheat the oven to 425°F (220°C). In a large bowl, toss the diced potatoes with olive oil, salt, and pepper until evenly coated.

Prep the Potatoes

Spread the potatoes on a baking sheet in a single layer and roast for 30-35 minutes, or until golden brown and tender, stirring halfway through.

Roast the Potatoes

In a skillet, sauté the diced onion and green bell pepper over medium heat until softened, about 5-7 minutes.

Cook the Vegetables

In a bowl, whisk the eggs and season with salt. Pour the eggs into the skillet with the cooked vegetables and crumbled sausage. Cook, stirring gently until eggs are just set, about 3-5 minutes.

Scramble the Eggs

Place a portion of the egg mixture onto each flour tortilla, sprinkle with cheddar cheese, and roll tightly to form a burrito.

Assemble the Burritos

In a blender, combine roasted poblano pepper, egg yolks, lemon juice, and salt. Blend until smooth. Slowly pour in the melted butter while blending until the sauce thickens.

Make Poblano Hollandaise

Place the rolled burritos in a baking dish. Pour enchilada sauce over the top and then drizzle with poblano hollandaise.

Assemble the Burrito Dish

Bake in the oven at 350°F (175°C) for about 15-20 minutes until heated through.

Bake

Serve hot with roasted potatoes on the side.

Serve

flour tortillas

eggs

cooked sausage, crumbled

onion, diced

green bell pepper, diced

cheddar cheese, shredded

canned enchilada sauce

poblano pepper, roasted and diced

egg yolks

butter, melted

lemon juice

salt

potatoes, diced

olive oil

pepper

BREAKFAST WET BURRITO

OATS, DRIED CHERRIES & RAISINS BAKED WITH VANILLA SOY MILK & DASH OF CINNAMON. SERVED WITH YOUR CHOICE OF STEAMED OAT, SOY, ALMOND OR 2% MILK.

HEALTHY BAKED OATMEAL

BREAD PUDDING FRENCH TOAST SOAKED IN CRÈME BRÛLÉE SAUCE, TOPPED WITH FRESH BERRIES & HOUSE-MADE RASPBERRY MELBA SAUCE.

TWILIGHT FRENCH TOAST

ROASTED BRUSSELS SPROUTS, SWEET POTATOES & RED ONION WITH DRIED CHERRIES. TOPPED WITH VEGAN EGGS & BALSAMIC REDUCTION. ADD AVOCADO.

SWEET POTATO & BRUSSELS SPROUT HASH

Bacon, cheddar & chive stuffed hashbrown bits, served with a warm poblano hollandaise.

Loaded Breakfast Tots

Grab-and-Go Coffee

Enjoy the cozy taste of Anna's House in your home with our signature whole bean coffee. Ground coffee available upon request.

Anna's House Blend Coffee Bags

Make BREAKFAST WET BURRITO Recipe in just 1h . SCRAMBLED EGGS, SAUSAGE, ONION, GREEN PEPPER & CHEDDAR WRAPPED IN A FLOUR TORTILLA. SMOTHERED IN ENCHILADA SAUCE & POBLANO HOLLANDAISE. SERVED WITH YOUR CHOICE OF POTATOES.

Breakfast Wet Burrito Recipe

Ingredients

Filling

Enchilada Sauce

Poblano Hollandaise

Potatoes

Method

Preparation of Potatoes

Prep the Potatoes

Roast the Potatoes

Preparation of Filling