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.

Ploughman's Lunch Recipe

Ingredients

• 2 ounces of cheese per person.  Many suggest English Cheddar but feel free to experiment.
• Jar of Chutney
• Baked Virginia Ham, thickly sliced  Other deli meats work as well.
• Crisp apples, cut up
• Celery stalks, cut in half lengthwise
• Soft Hard-Boiled Eggs (see below)
• Baby carrots
• Loaf of crusty bread, thickly sliced (or your favourite cracker)
• Unsalted butter, softened

Soft Hard-Boiled Eggs:

• 6 extra large eggs
• Kosher salt and freshly ground black pepper

Directions

1. Carefully place the ingredients on a serving plate and serve.

Soft Hard-Boiled Eggs:

1. Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
2. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
3. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.

Cauliflower Souffle Recipe

Ingredients

• 1 Cauliflower; medium, florets cut in
• Salt & pepper
• Nutmeg, ground
• 2 tb Butter
• 4 Eggs; separated
• 2 tb Flour;all purpose
• 1 c Cheddar cheese;strong,grated
• 1 c Milk 

Directions

1. Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown.
2. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg.
3. Remove from heat.
4. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
5. Serve at once.

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.

Gordon Ramsey Makes Scrambled Eggs

Bacon Lettuce Tomato Devilled Eggs Recipe

Ingredients

• 8 hard-cooked eggs
• 1/3 cup mayonnaise
• 2 Tbsp. rancher dressing
• 3 slices cooked bacon , crumbled
• 4 cherry tomatoes , chopped
• 2 Tbsp. shredded lettuce

Directions

1. Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork.
2. Add dressings; mix well. Stir in bacon and tomatoes.
3. Fill egg whites with yolk mixture; top with lettuce.

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.

Seafood Quiche Recipe

Ingredients

• 1/2 lb Shrimp Or Crabmeat
• 3 lg Eggs
• 1/2 c Bisquick
• 1 1/2 c Milk
• 1/4 ts Salt
• 2 c Grated Cheese
• 1 d Tabasco Sauce
• 1/2 c Melted Butter
• 1/2 c Combination Of Chopped:
• Green Bell Peppers
• Red Bell Peppers
• Onions
• Mushrooms
• Celery
• 1 10-1/2″ Pie Shell

Directions

1. Saute‚ peppers, onions, mushrooms and celery in the melted butter. Lightly beat eggs and combine with Bisquick, milk, salt, Tabasco sauce and cheese. Add shrimp or crabmeat to mixture along with vegetables.
2. Pour into a prepared pie shell and bake in a preheated 350 F oven for 45 minutes.

Deep Fried Mushroom Recipe

I discovered this recipe at The Burger Barn in Strasbourg, Saskatchewan and it has since become a favourite every time we pass through.

Ingredients

• 8 -10 ounces whole white mushrooms
• 3/4 cup flour
• 2 eggs, slightly beaten
• 1 cup Italian seasoned breadcrumbs

Directions

1. Heat the oil in the deep fryer to 375 degrees.
2. Wash the mushrooms and remove most of the stem.
3. Pat mushrooms dry with a paper towel.
4. Coat mushrooms with flour, lightly tap to remove excess flour.
5. Dip in eggs.
6. Coat with bread crumbs.
7. Set on a rack for a few minutes, so batter sets/dries.
8. Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
9. Drain on paper towels and serve.

Beer Battered Vegetables Recipe

Ingredients

• Oil
• 1 Envelope Onion Soup Mix
• 1 Cup Unbleached All-purpose Flour
• 1 Teaspoon Baking Powder
• 2 Large Eggs
• 1/2 Cup beer
• 1 tablespoon prepared mustard
• Use any of the following to equal 4 to 5 cups—broccoli florets, cauliflower’s, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese.

Directions

1. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well blended. Let batter stand 10 minutes.
2. Dip vegetables into bater, then carefully drop into hot oil.
3. Fry, turning once, until golden brown; drain on paper towels. Serve warm.
4. Makes about 4 cups 

Easy Croissant Recipe

Ingredients

• 1 c Warm milk
• 1 t Sugar
• 1 tb Yeast
• 1 c Flour
• 3/4 c Milk, room temperature
• 1 1/2 ts Salt
• 1/4 c Sugar
• 1 Egg, beaten
• 1/2 c Butter melted and cooled
• 4 c Flour
• 1 c Cold butter
• 1 Egg, beaten with cold water

Directions

1. Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well.  Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside. 
2. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. 
3. Roll each into a circle 12″ or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. (May take 2 hours or more). Brush each with egg beaten with cold water. 
4. Preheat oven to 400 F. Place croissants in oven. 
5. Lower temperature to 350 F and bake for 15 - 20 minutes until golden. 

Makes 24 - 32.

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.

Breakfast Pizza Recipe

Ingredients

• 1 10 inch (25 cm) focaccia, flat bread or baked pizza base 
• 8 eggs
• 1/4 cup (50 mL) yogurt or sour cream
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (30 mL) each chopped fresh dill, chives and parsley
• 2 tbsp (30 mL) butter or olive oil
• 6 oz (175 g) thinly sliced smoked salmon
• to taste freshly ground black pepper, coarsely chopped fresh chives, green onions or dill

Directions

1. If focaccia is thicker than 1 inch (2.5 cm), cut it in half horizontally. Freeze second half for another use. Warm focaccia in a preheated 350 F(180 C) oven for about 10 minutes. In a large bowl, whisk eggs with yogurt, salt, pepper and herbs until just mixed. In a large non stick skillet, melt butter over medium heat. Add eggs; stir gently as they cook so that curds form but mixture is still moist. Spoon eggs on top of warm focaccia. Loosely drape slices of smoked salmon over eggs. Sprinkle with pepper and chives. Serve in wedges.

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.

Seafood Omelette Recipe

Ingredients

• cooking spray 
• 8 green onions, chopped
• 2 cups (500 mL) sliced mushrooms
• 1 cup (250 mL) chopped imitation or real crab meat
• 1/2 cup (125 mL) fat free sour cream
• 8 eggs
• 1/2 cup (125 mL) swiss cheese, divided and shredded 
• 6 cooked medium size shrimp, halved lengthwise

Directions

1. Spray a non stick skillet with cooking spray. Saute onions and mushrooms over medium high heat until liquid has evaporated. Reduce to low; stir in crab meat and sour cream until heated through (sour cream should not boil); set aside. Beat 2 eggs with 2 tbsp (30 mL) water; season with salt and pepper. Spray an 8 inch ( 20 cm) non stick skillet with cooking spray. Heat skillet over medium
2. high heat. Pour in the egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards centre. When eggs are almost set on surface but still look moist, sprinkle 2 tbsp (30 mL) cheese over centre of omelette. Lower heat to medium low and place 1/3 cup (75 mL) crab meat mixture over half of the omelette. Fold the omelette in half and slide onto a warm plate. Repeat procedures to make 3 more omelettes. Garnish with shrimp halves.

Alaska Omelette Recipe

Ingredients

• 105 g Canned pink Alaska salmon -- drained and flaked
• 2 Eggs
• 2 tb Sour cream or fromage frais
• 1/2 ts Freshly chopped tarragon
• Salt and white pepper
• 7 g Butter or margarine

Directions

1. Drain the can of salmon and set aside.
2. Beat together the eggs, cream or from age frais and tarragon. Season lightly. Melt the butter in a non-stick or omelette pan. Pour in the eggs and cook over a moderate heat until the base is set.
3. While the base is setting, pre-heat a moderate grill. Arrange the canned salmon over the soft top of the omelette.  Place the pan under the grill until omelette is set.
4. Loosen the omelette in the pan and carefully fold in half: Slide the omelette onto a serving plate garnished with salad.

Serves 1