SuperSonic Breakfast Burritos

I recently saw this recipe on a friend’s blog and followed the link.  I’ve made it twice since then.  They even work alright as a left over, reheated in the oven the next day.  Trevor likes his tortilla either plain or wrapped with eggs only but I will take it all, please.

Kind of makes me want to try Sonic’s version, but homemade usually can’t be beat.

Ingredients

• 50 whole Frozen Tater Tots
• 8 whole Flour Tortillas, Fajita Size
• 1-1/2 cup Grated Cheddar Cheese
• 8 whole Eggs Beaten
• 2 Tablespoons Half-and-half
• 1 pound Breakfast Sausage
• Salt And Pepper, to taste
• 1 whole Medium Onion, Chopped
• 1/2 cup Jarred Jalapeno Slices
• 3 whole Roma Tomatoes, Sliced
• Salsa, On The Side
• 1 Tablespoon Butter

Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.

Brown breakfast sausage in a large skillet, breaking it up as you go along.

Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.

To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.

Serve with salsa on the side.

Recipe taken from http://thepioneerwoman.com/cooking/2010/08/supersonic-breakfast-burrito/

Photo by mylittlefoodspot

Sausage, Potato, and Egg Skillet

Easy? Yes.  Tasty? Definitely.  Quick? Not so much.  The first time I made this I followed the food.com recipe and browned the sausage on its own first, the potatoes second, and the onion/garlic last.  I swear the whole thing took me two hours so this time around I combined the sausage/onion/garlic in order to eliminate a step.  I don’t know how, but it seemed to cut off close to twenty minutes.  It probably took me closer to an hour and a half this time, and I was somewhat delayed by not having had the potatoes cooked ahead of time.  There is not a lot of prep time and it is super simple, but just takes a while to complete.  So plan ahead.

The original recipe also calls for 2 onion and six eggs.  I have found that one onion is enough for my taste.  I like the way the egg holds everything together but didn’t want it to be too “eggy.”  I used only three eggs both times, used milk instead of half-n-half and cut the sugar to 1 tablespoon.  I think it turns out perfectly this way.  I may try adding an egg next time just to see what I think, but I like just the hint of sweetness and definitely don’t think it needs any more sugar.

Ingredients

• 1 lb breakfast sausage
• 1-2 medium onions
• 2 medium potatoes, boiled with skins on
• 4 garlic cloves, minced
• 3-6 large eggs
• 1/4 – 1/2 cup half-n-half or milk
• 1-2 tablespoons sugar
• ½ cup shredded cheese (any preferred type)
• salt and pepper

In a 10-inch cast iron skillet brown sausage and onion until crumbly and medium brown in color.  Stir as required.  Add garlic and cook till aromatic.

While sausage is browning peel potatoes and cut in to 1/2-inch cubes.

After browning, remove sausage mixture from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.  Return sausage mixture to pan, season with salt and pepper and mix well with potatoes.

Light whisk eggs, half-and-half and sugar till slightly foamy.  Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top.

Place pan in 400° oven; cook for 10-20 minutes (depending on how many eggs you used and how you like your eggs). Keep an eye on the pan–if the cheese gets too brown, then cover with buttered aluminum foil.

Recipe inspired by: http://www.food.com/recipe/sausage-potato-and-egg-skillet-14546#ixzz1q5tZz0lG

Photos by mylittlefoodspot

Creamed Eggs On Toast Cups

Every Easter morning, after my brother and I were finally exhausted of egg hunting, my family would reduce our collection of boiled eggs by preparing creamed eggs on toast.  For one reason or another I never really cared for it as a child, but now I’ve introduced it to Derek and we enjoy it from time to time.  But this recipe posted here is not exactly my mother’s recipe.  With the addition of the toast points, I have taken this comfort food to a whole new level, worthy of an elegant Easter brunch.  The toast cups are really no more difficult than toasting a slice of bread but add so much.  And the great part is you can toast everybody’s bread at once.  No more waiting or trying to keep that toast warm and crispy while the final batches finish up.

Ingredients

• 6 boiled eggs, peeled and chopped
• 2 T butter
• 2 T all-purpose flour
• 2 cup milk
• salt and pepper to taste
• six slices bread, crusts removed and cut into large squares

Gently press bread slices into muffin tins and bake at 350 for 8-10 minutes, or until lightly toasted on edges.

Melt butter in saucepan; add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.

Stir the salt, pepper and chopped eggs into the sauce; stir until the eggs are heated.

Serve over toast cups.

Recipe by mom

Photo by mylittlefoodspot

Cajun Omelet

Have I ever mentioned that I love eggs?  They are my go-to when I’m short on time or have forgotten to thaw out any other meat.  Unless I’ve just made gumbo (and therefore have some andouille sausage on hand), this recipe requires a little grocery planning, but, with my food processor doing all the chopping, it’s darn quick to prepare and very filling.

Ingredients

• 3 teaspoons  butter, divided
• 3/4 cups sliced andouille sausage
• 1 small plum tomato, seeded and chopped
• 1/4 medium onion, chopped
• 1/4 medium-size red bell pepper, chopped
• 1 celery rib, chopped
• 1 clove minced garlic
• 1/2 teaspoon Creole seasoning, divided
• 6 large eggs
• 1/2 tablespoon chopped fresh parsley
• Vegetable cooking spray
• 3/4 cups (3 oz.) shredded Monterey Jack cheese
• Hot sauce

Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/4 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.

Whisk together eggs, parsley, and remaining 1/4 tsp. Creole seasoning.

Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-half of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.

Sprinkle 1 side of omelet with one-half each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.

Makes two omelets.

Recipe from SouthernLiving

Photo by mylittlefoodspot

Cheesy Hashbrown Sausage Breakfast Casserole

This dish is a staple for the Knorr-Buoy campouts at the Calamus.  It is a great, hearty dish for feeding the multitudes and, prepared in a disposable, aluminum casserole dish, clean up is a cinch.

Ingredients

2 lb. package frozen au gratin potatoes

2 lb. breakfast sausage

1/2 onion, diced

1/2 bell pepper, diced

1 jar alfredo sauce

10 eggs, beaten

2 cups shredded cheddar cheese

Cook sausage, onion and bell pepper in a medium skillet; drain excess fat.  Combine potatoes, sausage mixture, alfredo sauce and about 1/3 of the shredded cheese in a large bowl then transfer to a 9×13 pan.  Layer eggs evenly atop potato mixture and top with remaining shredded cheese.  Bake for 40-50 minutes at 350, or until eggs are set.

Recipe from Daunitta Buoy

Baked Eggs Marinara

This is my new favorite breakfast.  It can be as simple or as complicated as you choose.  Make your own sauce by scratch or dump from a jar (like I do).  Or try a different type of sauce.  I plan to try an alfredo or other cream sauce some time.  Cater it to your own family or guests by using as many eggs as you need or to get really fancy, use individual ramekins for each serving.  Some recommend serving with warm, crusty bread for an ultra hearty meal.

Ingredients:

• About 1/4 cup per egg of any tomato-based sauce
• Eggs
• Shredded parmesan or other hard Italian cheese
• Salt and pepper, to taste
• Extra-virgin olive oil

Layer marinara on bottom of ungreased baking dish.  Crack eggs directly onto surface of sauce, spacing them evenly.  Sprinkle with salt and pepper, top with a light dusting of cheese and drizzle with EVOO.  Bake at 400F for about 10 minutes or just until egg whites are set and yolks remain soft.

Spinach Frittata

Eggs make a great meal.  Always on hand and ready to go.  A frittata is a sort of cross between an omelette and a quiche.  It has no crust nor is flour added to its body, differentiating it from a quiche, but, unlike an omelette, the eggs are beaten to incorporate air and a fluffier texture and it is commonly finished in an oven or under a broiler.

For simplicity, though, I typically start and finish mine in a frying pan.  It is so easy and flavorful.  Makes for a quick dinner or a hearty breakfast.

Ingredients

• 1 sweet bell pepper, julienned
• 1/2 small onion, julienned
• 2 T. extra-virgin olive oil
• 3 eggs
• 1/4 to 1/2 cup milk (I prefer less for a slightly more dense consistency)
• 10-oz. fresh baby spinach leaves
• 1/2 cup shredded part-skim mozzarella
• 1 T. parmesan
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper

In a large skillet, saute the bell pepper and onion in oil until tender.  In a large bowl, beat the eggs and milk.  Stir in the remaining ingredients and add to the skillet.  Cover and cook over medium heat for 5-10 minutes or until a knife inserted in the center comes out clean.  Cut into wedges and serve.

Inspired by Taste of Home 2010