Breakfast Burritos

DSC01808Ingredients:

1 package large tortilla wraps

4 eggs

1 package of frozen or fresh hash brown potatoes

ham, bacon or sausage

Shredded Mexican cheese mix

Salsa

Hot sauce, avocados (optional)

DSC01810Prepare eggs in a large mixing bowl.  Add a splash of milk, salt and pepper.

DSC01811Cook hash browns with a tablespoon of oil in a large saute pan over medium-high heat.

DSC01813When the potatoes are browned, push to one side and add the eggs.

DSC01814In a separate pan, cook desired breakfast meat.  We had some ham and sausage on hand.

DSC01815Start building the burritos.  Place a spoonful of potatoes close to one edge of a warmed tortilla.

DSC01817Add meat and eggs, cheese, hot sauce or salsa if desired.

DSC01818Start rolling by folding in the sides first.

DSC01819Then the bottom…

DSC01820Continue rolling, keeping ingredients from falling out.

DSC01821Garnish with sliced avocados, salsa and sour cream.  These burritos can be made ahead and frozen.

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Fresh Rhubarb Coffee Cake

We planted rhubarb in our garden three years ago.  I read online that you could not harvest until the second year.  Well, we had a fantastic crop last year, but the stalks never turned red!  This year it is growing great again.  I went to our local nursery to ask what I could do to turn them red.  It turns out they are a green variety of rhubarb.  Who knew!  We are using our “green” rhubarb in this coffee cake.  It is not quite as pretty as the red, but it tastes great.

Ingredients:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup butter

1/2 cup brown sugar

1 cup sour cream

1 egg

1 teaspoon vanilla

2 cups fresh rhubarb, chopped

1/2 cup white sugar

1/2 teaspoon ground cinnamon

DSC01790Preheat oven to 350.  In a large bowl, whisk together flour, baking powder,  and baking soda.

DSC01789Beat butter and brown sugar in a separate bowl until smooth.

DSC01792Stir in sour cream, egg and vanilla.

DSC01793Add flour mixture and mix all together well.

DSC01794Spread batter into a greased 9×11 baking dish.

DSC01795Add the chopped rhubarb to the top.

DSC01796Combine sugar and cinnamon and sprinkle over the top.  If using green rhubarb, you may want to add a little extra sugar.

DSC01797Bake for 45 minutes and serve.

Baked Oatmeal with Fruit and Nuts

Our days start pretty early around here.  We made this baked oatmeal for a quick breakfast.  Just spoon out already-baked portions and warm in the microwave.  Add a little milk for a delicious warm breakfast!

Ingredients:

3 cups quick cooking oatmeal

1 cup brown sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon or pumpkin pie spice

2 eggs, beaten

1 cup milk

1/2 cup butter, melted

1/3 cup dried apricots, chopped

1/2 cup dried cranberries

1/2 cup fresh blueberries

1/2 cup walnuts, chopped

DSC01712In a large bowl mix together dry ingredients; oatmeal, sugar, baking powder, salt and cinnamon.

DSC01713In a separate bowl mix together milk, eggs and melted butter.

DSC01715Add to the dry ingredients and mix all together.

DSC01716Chop the apricots and walnuts.  Add all the fruit to the oatmeal mixture.

DSC01718Pour into a greased square baking pan.

DSC01719Bake in a preheated 350 degree oven 35-40 minutes.

English Muffin Egg Sandwich

Meg loves egg sandwiches for breakfast.  Here’s a recipe for a muffin sandwich she likes to make.

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Ingredients:

English Muffins (one per sandwich)

One egg per sandwich

One slice bacon or 1 sausage per sandwich

One slice cheese of your choice per sandwich

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On a grill pan or a frying pan, fry the bacon on both sides until crisp or brown the sausage.

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Fill an egg poaching pan 1/2 way up with water and bring to a boil.  Add poaching cups that have been sprayed with non-stick spray.  Crack eggs into the cups, sprinkle with salt and pepper.  Place a lid on the pan and cook egg to according to how you like it.  Place English Muffins in the toaster, remove and butter both sides.

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Build the sandwich by placing bacon or sausage on one side of the muffin.

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Place cooked egg on top of meat, followed by a slice of cheese.  Melt cheese in the microwave for a few seconds.

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Add other half of the toasted muffin on top and serve.

Biscuit Waffle Breakfast Sandwich

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This is an easy, hearty breakfast sandwich made with canned biscuits baked on a waffle iron.

Ingredients:

2 buttermilk biscuits (We used biscuits in a can)

1 egg

1-2 sausage links

1 slice of cheese of your choice

Tomato or avocado slices

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Plug in the waffle iron and spray with non-stick spray.  Roll out each biscuit to the diameter of each waffle square on the iron.

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Place the biscuits on the waffle iron, close and allow to cook until golden brown.  Our iron took about 2 minutes, remove and set aside.

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Cook the sausage either in the microwave or on the stove.

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Mix together in a small bowl, egg, splash of milk and some salt.

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Scramble the egg, cooking over medium-high heat.

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Butter one side of the biscuit waffles.

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On one side, place a slice of cheese, tomato and sausage links.

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Add the scrambled egg on top. Place the other biscuit on top.  At this point we placed the sandwich on a panini grill to melt everything together.

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Serve and enjoy!

Crock Pot Steel Cut Pumpkin Oatmeal

We just returned from a trip to Las Vegas where I (Terri) competed in the World Food Championships.  While we were there, we talked Megan into trying Steel Cut Oatmeal for breakfast.  I could never get her to try it at home.  Anyway, she really liked it, so we decided to make a crock pot oatmeal this week, and of course add pumpkin!  Put this in the crock pot before you go to bed and get up in the morning with breakfast all done.

Ingredients :

1 cup steel cut oatmeal

1 (15 ounce can) pumpkin

3 cups milk

1/3 cup sugar

1 Tablespoon pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon salt

2 teaspoons vanilla

Place all the ingredients in the crock pot.  Give it a good stir. Place the lid on and set temperature on low for 8-9 hours.

To serve, add a little milk, some dried fruit or fresh berries.  Super easy, super good!

Mini Pumpkin Muffins with Cinnamon Sugar Topping

Fall is here, our favorite time of year!  Meg loves everything pumpkin.   We are making these cute mini pumpkin muffins this week. Give them a try!

Ingredients:

Muffins:

1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground mace

1/2 teaspoon salt

4 Tablespoons butter, cut into pieces

1 cup canned pumpkin

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/4 cup dried cranberries

1/4 cup chopped pecans

Topping:

2 Tablespoons sugar

1 teaspoon cinnamon

Preheat oven to 400 degrees.  Sift together in a large bowl the dry ingredients; flour, sugar, baking powder, cinnamon, ground mace and salt.

Using a pastry blender or fork, blend in the cut butter until fully incorporated.

In another bowl, mix together the pumpkin, evaporated milk, egg and vanilla. Gently mix in the dried cranberries and pecans.

Add the pumpkin mixture to the dry ingredients, fold in gently.

Grease a mini muffin tin.  Place about a tablespoon of batter for each muffin.

Mix together the ingredients for the cinnamon sugar.  Sprinkle over the muffins before placing in the oven.

Bake in a 400 degree oven for 15 minutes.  Transfer to a cooling rack and serve.

Makes about 32 mini muffins.

Breakfast Burritos

Meg likes making a similar breakfast sandwich using flatbread.  We have some delicious homemade tomatillo salsa made from the tomatillos in our garden.  We decided to make a breakfast burrito, and I think she has a new favorite breakfast!

Ingredients:

1 flour tortilla

1 egg

1 sausage link

1 tomato, chopped

1 mini yellow or red pepper, chopped

splash of milk

tomatillo salsa

1/2 cup cheese of your choice

salt and pepper to taste

Cook the sausage in a small saute pan.

Break the egg into a small bowl, add milk, salt and pepper.

Whisk all together.

Pour the eggs into the saute pan heated to medium-high.

Add the chopped tomatoes and peppers and cook until done.

Soften the tortilla in the microwave for a few seconds.  Chop the sausage and place down the middle of the tortilla

Add the eggs, sprinkle grated cheese and top with tomatillo salsa.

Fold in the sides of the tortilla.

Then roll it up!

You can serve it with some sour cream and salsa on the side.

Apple Muffins with Streusel Topping

 

These are delicious for a weekend breakfast or brunch.

Ingredients:

Muffin batter:

1 1/2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 cup sour cream

1/4 cup unsalted butter, melted

1 cup diced fresh apple, skins on

Streusel Topping:

1/2 cup chopped walnuts

1/4 cup flour

4 Tablespoons sugar

3 Tablespoons unsalted butter at room temperature

1/2 teaspoon cinnamon

Preheat the oven to 375 degrees. Grease the muffin tins or place cupcake papers in the tin.

Sift into a large bowl the dry ingredients: 1 1/2 cups flour

sugar….

baking powder…

and the rest of the dry ingredients…cinnamon, nutmeg, baking soda and salt.

Sift all into a large bowl.

In a separate bowl, place the eggs, sour cream and melted butter.  Stir well.

Dice the apples

Stir the apples into the wet ingredients.

Combine the wet and dry ingredinets well.

Spoon into muffin tin using a 1/4 cup measuring cup.

In a medium bowl, place the ingredients for the topping.  Work with your fingers until they resemble large oatmeal flakes.

Top each muffing with the topping

Bake for 20 minutes

Remove from the oven and cool for about one hour.

Egg in a Hole

This is an old favorite I showed Megan recently.  She loves it and makes it often for breakfast now.  You can dress it up by adding fresh tomato and avocado slices to the top.

Ingredients:

1 slice of bread

1 egg

butter

salt and pepper

Using a biscuit cutter or glass, cut a hole in the middle of the bread.

Spread butter over one side of the bread.

Place a small saute pan on medium-high heat.  Melt 1 Tablespoon of butter

After the butter melts, add the piece of bread, butter side up.

Crack an egg in the hole in the bread.  Season with salt and pepper.

When the bread is toasted, flip it over and cook the other side.

Remove from the pan when the egg is cooked the way you like it.  Megan likes hers well done!