Breakfast Burrito Recipe

Ingredients 

• 2 eggs
• 2 tbsp milk
• 1/2 small sweet green pepper, seeded and diced
• Pinch each salt and pepper
• 2 tbsp shredded Cheddar cheese
• 1 small flour tortilla
• 2 tbsp medium or hot salsa

Instructions

1. Whisk eggs, milk, green pepper, salt and pepper in small bowl.
2. Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
3. Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
4. Sprinkle with cheese.
5. Spoon the eggs in the centre of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.

Breakfast Casserole Recipe

Ingredients

• 3/4 lb Lean Ground Pork
• 3/4 ts Italian Seasoning
• 1/4 ts Fennel Seeds Crushed
• 2 cl Garlic Minced
• 2 (8 Oz.) Cartons Frozen Egg Substitute Thawed
• 1 c Skim Milk
• 1/4 c (1 Oz.) Shredded Cheddar
• 3 Green Onions Chopped
• 3/4 ts Dry Mustard, 
• 1/4 t. Salt
• 1/4 ts Ground Red Pepper
• 6 Slices White Bread Cut Into 1/2 in. Cubes. 
• Cherry Tomatoes

Directions

1. Coat a skillet with cooking spray; place over medium high heat until hot. 
2. Add pork, italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat. drain in a colander; pat dry with paper towels & set aside. 
3. Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended. 
4. Pour into an 11 X 7 X 2 inch baking dish coated with cooking spray. 
5. Cover & chill 8 To 12 hours. 
6. Bake uncovered at 350 F. For 50 Min. or until set & lightly browned.
7. Garnish with tomatoes & green onion tops if desired.

Egg in Potato Nest Recipe

Ingredients

• 1 cup (250 mL)frozen hash brown potatoes, thawed
• 3/4 cup (175 mL)grated medium or old Cheddar cheese
• 4 eggs 

Directions

1. Spray four 1/2 or 3/4 cup (125 or 175 mL) ramekins with cooking spray.
2. Stir together hash brown potatoes and cheese. Divide mixture between ramekins, covering bottoms and pushing mixture slightly up sides to form a nest.
3. Crack one egg into each nest. Pierce egg yolks with toothpick or fork several times. Place ramekins in microwave.
4. Microwave on Medium-High (70% power) until whites are set and yolks are cooked as desired, 3-1/2 to 4 minutes. If yolks are slightly underdone, let stand for 1 minute to continue cooking.

Notes

1. Frozen has brown potatoes can be quickly defrosted in the microwave.
2. To prepare this recipe in the oven, spray bottoms and sides of 6-cup muffin tin with cooking spray.
3. Proceed with steps 2 and 3, then bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove.

Texas Breakfast Casserole Recipe

Ingredients

• 1 Can Crescent Rolls
• 1 Pound Sausage -- cooked and drained
• Fresh Mushrooms -- sliced
• 3/4 Pound Monterey Jack Cheese -- grated
• 6 Eggs -- beaten
• 1 Can Cream Of Onion Soup

Directions

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. 
2. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Eggs Benedict Recipe

Ingredients

• Water
• Vinegar
• 8 eggs
• 4 whole wheat English muffins, split and toasted
• 8 slices lean back bacon

Ingredients (Hollandaise Sauce)

• 1/2 cup )butter, melted
• 3 egg yolks
• 1 tbsp lemon juice
• Pinch cayenne pepper or dry mustard

Instructions

1. Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
2. Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
3. Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.

Instructions (Hollandaise Sauce)

1. In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

Note:

• Instead of back bacon, use ham.
• Hollandaise sauce may be frozen. To use, thaw in refrigerator. Warm in double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure described above.

Campfire Breakfast Sandwich Recipe

Ingredients

• 2 tablespoons butter
• 2 slices bread
• 1 egg
• 1 slice Cheddar cheese

Directions

1. Place a cast iron sandwich toaster in the hot coals of a campfire to preheat for a few minutes.
2. Butter both slices of bread, then place one slice, butter-side down into the toaster. Crack the egg onto the bread, and break the yolk. Top with a slice of cheese and the second slice of bread, butter-side up.
3. Close the toaster, and place into the coals of the fire. Cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

Cheddar Broccoli Frittata Recipe

A favourite breakfast around here.   I am pretty sure it will be a hit at your house as well.

Ingredients

• 6 eggs 
• 1 can Condensed Broccoli Cheese Soup
• 1/4 cup milk 
• 1/8 teaspoon ground black pepper 
• 1 tablespoon butter 
• 2 cups sliced mushrooms (about 6 ounces) 
• 1 large onion, chopped (about 1 cup) 
• 1 small zucchini, sliced (about 1 cup) 
• 1/4 cup shredded Cheddar cheese 
• 1 green onion, chopped (about 2 tablespoons)

Directions

1. Beat the eggs, soup, milk and black pepper in a medium bowl with a fork or whisk.
2. Heat the butter in a 12-inch ovenproof nonstick skillet over medium heat. Add the mushrooms, onion and zucchini and cook until tender. Stir in the egg mixture. Reduce the heat to low. Cook for 5 minutes or until the eggs are set but still moist.
3. Heat the broiler. Sprinkle the cheese over the egg mixture. Broil the frittata with the top 4 inches from the heat for 2 minutes or until the top is golden brown. Sprinkle with the green onion.

Scrambled Egg Breakfast Nachos

Ingredients

• 1 pound bulk chorizo sausage
• 1/2 onion, chopped
• 5 eggs, beaten
• 4 tomatoes, chopped
• 2 jalapeño peppers, sliced
• 1 (8 ounce) package tortilla chips
• 1 (8 ounce) package finely shredded Mexican blend cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.
3. Spread a layer of tortilla chips into a 9x13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.
4. Bake in preheated oven until cheese is melted, 7 to 10 minutes.

Sausage and Cheese Pan Scrambler Recipe

Ingredients

• 12 eggs, beaten
• 1 cup grated sharp cheddar cheese
• 1/4 cup chopped fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, stemmed, seeded and thinly sliced
• 8 ounces white mushrooms, thinly sliced
• 3/4 pound smoked sausage, cut into 1/2 inch slices

Directions

1. Beat the eggs in a medium size bowl. Add the cheese and basil, stir to combine and set aside.
2. Place a large skillet, preferably cast iron, on a grill over a medium-hot fire. Add the olive oil and the onion, red bell pepper and mushrooms and cook, stirring regularly, until the vegetables soften, about 6 minutes. Add the sausage slices and cook for two minutes more.
3. Add the egg mixture and cook, stirring continuously, until they are just cooked through.
4. Serve immediately.

Note: 6 ounces drained canned mushrooms and 4 ounces jarred, roasted peppers can be substituted for the fresh mushrooms and red bell pepper.

Apple Cheese Omelette

Ingredients

• 1 t Butter
• 1/2 Apple,peeled,cored,
• And thinly sliced.
• 2 t Sugar, divided
• 2 Eggs
• 1 t Water
• 2 T Shredded Cheddar
• Or Swiss cheese.
• Cinnamon Sugar or Granulated
• Sugar (optional)

Directions

1. In an 8-inch nonstick skillet with sloping sides, melt butter over medium heat. Add apple slices in one layer. Cook for 2 minutes. Sprinkle with 1 tsp sugar and cinnamon to taste. Cook until tender, 3 to 5 minutes longer.
2. In a small bowl, combine eggs, 1 tsp sugar and water. Beat with a fork until eggs are just blended. Pour over apples in skillet.
3. Stir with spatula to allow egg mixture to cover bottom of pan. Use spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces. When egg is almost set on surface, sprinkle cheese over half of omelette. Slip spatula under unfilled side, fold over filling and slide onto serving plate. Sprinkle with cinnamon sugar and serve immediately.

Texas Breakfast Tacos

Ingredients

• Southwest Guacamole
• Fresh Tomato Salsa
• 1 lb Chorizo Sausage, Bulk
• 1 c Onion, Finely Chopped, 1 Lg
• 1 md Green Bell Pepper *
• 1 tb Margarine Or Butter
• 12 lg Eggs, Beaten
• 10 Flour Tortillas **
• 6 oz Cheese, Shredded ***
• 2 tb Margarine Or Butter, Melted

Directions

1. Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve.
2. Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve. 
3. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so that the thin uncooked portion can flow to the bottom.
4. Avoid constant stirring. Cook until the eggs are thickened throughout, but still moist, about 5 minutes. Heat the oven to 450 degrees F. 
5. Spoon about 1/4 cup sausage mixture onto each of the tortillas; top each with about 1/4 cup of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves.
6. Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inches; brush with melted margarine. Bake until light golden brown, about 10 to 12 minutes. Repeat with the remaining tacos. 
7. Serve with the guacamole and salsa.

Notes

• Bell pepper should be seeded and cut into strips.
• Tortillas should be 7 to 8 inches in diameter.
• Use a mixture of shredded Colby and Montery Jack Cheeses.

Curry Crepe Batter Recipe

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon curry powder
• 1/4 teaspoon salt
• 1 cup chicken broth
• 2 large eggs
• 1 tablespoon unsalted butter -- melted and cooled

Directions

In a blender or food processor blend the flour, curry powder, salt, broth, eggs and butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down sides of container, and blend for another 20 seconds. Transfer the batter to va bowl, let stand covered for 1 hour. Make crepes in the same procedure as basic crepe batter.

Leftover Holiday Turkey and Smoked Bacon Chilaquiles Recipe

Don’t know what to do with your leftover turkey? Give it a southwest twist with this tasty recipe.

Ingredients:

• 8 dried Guajillo chilies, seeds and stem removed
• 1 15-oz. can fire-roasted diced tomatoes
• 6 garlic cloves
• 2 tablespoons Extra Virgin Olive Oil
• 4 cups chicken stock
• 1/4 teaspoons sugar
• 8 Oz. Tortilla Chips
• 4 whole eggs, whisked in a bowl
• 1 large yellow onion, diced
• 1/2 lb. leftover roast turkey, cut into cubes
• 1/2 lb. thick-sliced smoked bacon, cooked crisp and broken
• 2 cups Oaxaca or Mozzarella cheese, grated
• 1/2 cup Queso Anejo or Cotija Cheese, grated
• 1/2 cup cilantro, chopped
• 1/2 cup Mexican Crema
• 1 avocado, peeled and sliced

Directions

1. In a 350-degree oven, toast the chilies for about a minute. Remove from oven, place in a covered pot over low heat with 1/2 cup of the chicken stock and simmer for 10 minutes. 
2. Transfer the chilies to a blender with the garlic, diced tomatoes and one cup of chicken stock and blend to a smooth paste. 
3. Heat a medium-sized pot over high heat, add the olive oil and when it begins to smoke add the paste. 
4. Stir constantly until it begins to thicken, about 4 to 5 minutes. Add the remaining chicken stock and sugar and simmer slowly for about 20 minutes, stirring frequently to prevent sticking. 
5. In a skillet over medium heat, scramble the eggs until they are done but not too hard. Remove and set aside. In a large bowl, toss the chips with all of the sauce. In a casserole dish, place a layer of 1/3 of the chips followed by 1/3 of the turkey, bacon, scrambled eggs, onions, cilantro and two cheeses. 
6. Repeat process two more times, leaving off the cilantro on the top layer. Place the casserole dish in a 375-degree oven for 15 minutes until the cheeses are melted. 
7. Remove from the oven, spoon onto plates, garnish with sliced avocado, drizzle with cream and sprinkle with the remaining cilantro.

French Toast Recipe

Ingredients

• 1 cup half-and-half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
• 4 tablespoons butter

Directions

1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
2. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Mushroom-Spinach Baked Eggs Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 small onion, chopped
• 1/2 pound white mushrooms, sliced
• Kosher salt and freshly ground pepper
• 6 cups baby spinach (about 6 ounces)
• 6 slices potato bread, lightly toasted
• 6 large eggs
• 1/2 cup whole milk
• 3/4 cup shredded gruyere cheese

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
2. Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
3. When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

Breakfast Casserole Recipe

Ingredients

• 4 slices white bread
• Butter, for greasing
• 1 pound mixed mild and medium sausage, such as Salt Lick sausage
• 2 cups half-and-half
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• Pinch of pepper
• Dash hot sauce
• 6 beaten eggs
• 8 ounces fresh mushrooms, sliced, optional
• 1 1/2 cups thinly sliced, cooked unpeeled red potatoes
• 1 cup grated Cheddar
• 1 cup grated Monterey Jack cheese

Directions

1. Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
2. Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
3. Preheat the oven to 350 degrees F.
4. Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

Potato Egg, Bacon & Cheese Breakfast Tacos Recipe

Ingredients

• 6 eggs
• 1 pat of butter (optional)
• 1⁄2 cup heavy whipping cream (optional)
• 1⁄2 pound cheddar cheese
• 2 medium potatoes
• Onion
• 1⁄2 pound hickory-smoked bacon
• 6 tortillas

Directions

1. In a mixing bowl, scramble 6 eggs with a hand mixer. You can add a pat of butter or 1⁄2 cup heavy whipping cream for super-rich eggs. You don’t want to, just crack the egg and scramble the eggs in the pan because then the white and the yolk will remain separate.
2. Take your cheddar cheese and grate it. Set aside. Cube your potatoes and sprinkle them with salt and pepper. Using 1⁄2 cup vegetable or canola oil, heat up your saucepan, getting the oil nice and hot before you cook your potatoes so they don’t get soggy. Add a bit of onion for flavor and cook your potatoes. Strain the oil out and put your potatoes back in the pan. Lower your heat, and slowly cook your eggs for a classic potato and egg combination.
3. In a separate pan, fry your bacon. We like a nice hickory bacon. While we prefer a firm, not completely cripsy bacon, you can make yours to your preference. Strain your bacon and place on a plate with a paper towel to soak up the excess oil.
4. Warm your tortillas on either a comal, if you have one, or a cast-iron skillet to simulate a flattop grill.
5. Fill your tortilla with your potato and egg, add your bacon and sprinkle on your cheese. Eat your taco and enjoy!