Breakfast Burritos

Company is coming. Are you looking for a breakfast dish that you can make ahead of time? This one is yummmy!
Don't forget to check out other breakfast casseroles in Tastes & Treasures cookbook.

BREAKFAST BURRITOS

Ingredients:
12 oz Jimmy Dean low fat sausage
3 - 4 Cup Ore Ida Southern Style (diced) hash browns
8 eggs
6 - 8 oz shredded Cheddar cheese
Mark Schlereth’s Stinking Good Chili - medium green pork or something that you like
12 - 15 Mission flour tortillas - soft taco  ( about 8” diam)  or Mission Life Balance tortillas

Directions:
Fry and drain sausage.  Fry potatoes until tender (takes a while).
Scramble eggs and cook.
Mix everything together with cheese and about 1 1/2 C of green chili.

Microwave tortilla for about 15 seconds, until soft.
Top with heaping 1/2 C mixture, fold in one end, sides, and roll.
Wrap in foil.

Serve with extra green chili.

Great to make ahead and freeze.  Thaw overnight in frig and heat at 350 for 20-30 min.

Breakfast Bake

Company's coming so you want to have everything ready. This breakfast is easy, yummy and you can make it the night before! Tastes & Treasures cookbook has several other breakfast ideas.

Breakfast Bake

Ingredients:
10 eggs
1/2 cup milk
16 oz refrigerated breakfast biscuits - unbaked (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
 cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (I think a 9×13 works better, but it might need to bake a little longer)

Directions:
1. Mix your eggs and milk in a large bowl. Cut each biscuit (scissors work well here) into fours and add it to the bowl.
2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.
3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny.

Note: You make this the night before. Leave it in the mixing bowl in the fridge covered with saran wrap. In the morning, give it a good stir then pour into prepared baking dish and proceed to bake as directed.

Breakfast for a Crowd

It's always nice to prepare breakfast for company. This one is easy to make with little fuss in the kitchen. Also try John Wayne eggs on page 194 in Tastes & Treasures cookbook and Breakfast Casserole on page 195.

Breakfast for a Crowd

Ingredients:
12 thin slices of deli ham (about 4 ounces)
1/2 cup salsa
12 large eggs
1/2 cup shredded cheddar cheese (about 2 ounces)

Directions:
1. Preheat oven to 375°F.

2. Coat 12 muffin cups with cooking spray. Arrange 1 slice of ham in each cup, molding it to the shape of the cup. The ham may rise out of the edges of the cup. Spread 1 teaspoon of salsa in the bottom of each cup.

3. Break 1 egg into each ham-lined cup. Top with another teaspoon of salsa, and 2 teaspoons shredded cheddar cheese.

4. Bake until the cheese melts and the eggs are set, about 20 minutes.

TIP: Replace the salsa in this recipe with finely chopped fresh vegetables of your choice - sauted onions, peppers, tomatoes, or mushroom.

Nutritional info
108 calories, 9 g protein, 1 g carbohydrates, 7 g fat, 224 mg cholesterol, 269 mg sodium, 0 g dietary fiber

Rosemary Raisin Bread from Patti Goss

New League Member shares some thoughts about Tastes & Treasures cookbook.

"I have enjoyed reading the book as well as using the recipes. It also makes a wonderful gift to those who appreciate our Arizona history. The recipes I have used most often are Chicken Salad Pie, Garland’s Apple Tart, Orange Vinaigrette, Breakfast Casserole, Easy Sticky Buns and Rosemary Raisin Bread. The buns and bread are always enjoyed by my guests. I have not tried the El Charro Lodge Famous Sticky Buns because the ones I make are so good and easy.

Often I look at the recipes for inspiration and then combine some of the ideas. I am not a cook or baker that sticks with the exact recipe so I cannot repeat exactly what I do, except I do have fun. I am so thankful to all of the ladies who have contributed hours of their time preparing the cookbook.

Rosemary Raisin Bread - page 47 Tastes & Treasures cookbook

Ingredients:
1 cup raisins
2 cups warm water
1 tablespoon dry yeast
1 cup warm water
1 cup warm milk
1/4 cup sugar
1 tablespoon salt
1 tablespoon chopped fresh rosemary leaves
3 eggs, beaten
1/4 cup olive oil
2 cups whole wheat flour
4 cups bread flour

Directions:
Soak the raisins in 2 cups warm water in a bowl for 5 minutes to plump; drain well.
Dissolve the yeast in 1 cup warm water. Combine the warm milk, sugar, salt and rosemary in a bowl of a stand mixer fitted with a dough hook. Add the beaten eggs and mix at low speed for 1 minute. Mix in the olive oil and then the yeast mixture. Add the whole wheat flour and 3 cups of the bread flour. Mix at low speed until the dough begins to come together. Add the remaining bread flour a small amount at a time, mixing at low speed until the dough forms a ball and leaves the side of the bowl. Add the well-drained raisins gradually, mixing constantly at low speed.
Place the dough in a lightly oiled large bowl. Cover with plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and turn the dough onto a clean work surface. Lightly sprinkle flour over and around the dough and knead until smooth and elastic. Divide the dough into two equal portions and shape into a ball. Cover with plastic wrap and let rest for 10 minutes.
Press each portion into an 8X10-inch rectangle. Shape into loaves by rolling up the dough from the top of the rectangle towards you, pressing at the edge with your thumbs to seal. Place seam side down intwo lightly oiled 5X9-inch loaf pans. Cover with plastic wrap and let rise in a warm place for 40 to 60 minutes or until doubled in bulk.
Preheat the oven to 350 degrees. Make three diagonal cuts int he top of each loaf and place on the middle oven rack. Bake for 40 to 50 minutes or until the tops are brown and the loaves sound hollow when tapped on the bottom. Cool completely on a wire rack.

Makes 2 loaves

Breakfast Casserole after a night around the campfire

Make your breakfast dish ahead of time and relax with your company.

Visiting friends in northern Michigan, we enjoyed the campfire at night. But breakfast was ready to pop in the oven in the morning. Thanks to helpful hints from hostess Sue Hinton and fellow guest Noel Watts.

Tastes & Treasures cookbook has three easy Breakfast Casseroles on page 195, 143 and 118.

Breakfast Casserole from page 195

3 cups frozen hash brown potatoes (do not thaw)
3/4 cup (3 ounces) shredded Monterey Jack cheese
1 cup cooked crumbled hot sausage
1/4 cup chopped green onions
1 (12-ounce) can evaporated milk, or 1 1/4 cups half-and-half
4 eggs
Salt and freshly ground pepper to taste

Layer the frozen potatoes, cheese, sausage and green onions in a buttered 8 X 8 inch baking dish. Beat the evaporated milk, eggs, salt and pepper in a mixing bowl until blended and pour over the prepared layers. Chill, covered, for 8 to 10 hours.

Remove the cover and place the chilled casserole in a cold oven. Turn the oven to 350 degrees and bake for 1 hour. Serve immediately.

Serves 6

Helpful hint: blot excess grease from sausage on a paper towel before adding to egg mixture.

Note: Sauteed mushrooms make a nice addition to this casserole.

Note: We used cubed bread in place of frozen hash browns and Cheddar Cheese in place of Monterey Jack.

Note: We mixed cooked sausage, cheese, bread cubes and sauteed mushrooms together in a large bowl and poured the egg mixture over it. Then added it to the casserole dish.

Breakfast Egg Bake

Breakfast is the best meal of the day. While visiting family in Minneapolis, we sampled some of the best cooking including this make-ahead dish. Great when you have company.

Also try Breakfast Casserole on page 195 in Tastes & Treasures cookbook for an easy, make-ahead start of the day.





Breakfast Egg Bake

Ingredients:
1 tablespoon olive oil or butter
1 cup sweet red pepper chopped
1/2 cup green onion chopped
1 3/4 cup fully cooked ham cubed
1 cup shredded mozarella cheese
1 cup shredded cheddar cheese
8 eggs
1/4 cup flour
1 3/4 cup milk
Salt and pepper

Directions:
Preheat oven to 350 degrees.
Spread shredded cheese on bottom of dish.
Saute red pepper and green onion in fry pan with olive oil until softened. Add cubed ham and saute for 1 minute. Spoon over cheese.
Beat eggs in bowl. Add milk, flour, salt and pepper to taste. Pour over cheese and vegies.
Cover and refrigerate over night.

Bake 350 degree oven for approx 35 minutes or until eggs are set. Remove from oven and let stand 5 minutes before serving.

Note - sliced mushrooms, broccoli, spinach are a nice addition to the vegetables also.

Make-ahead quiche

Good Morning Quiche

A delicious quiche for company and you can prepare it ahead. Also try Rancho de La Osa's Southwestern Bacon and Cheese Strata, page 118 Tastes & Treasures cookbook, for another make-ahead breakfast recipe.

Ingredients:
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
6 slices center-cut bacon or ham
2 cups chopped broccoli
2 cups sliced mushrooms
1 cup chopped onion (about 1 onion)
1 cup chopped red bell pepper (about 1 pepper)
2 1/2 cups fat-free liquid egg substitute
1/2 cup light plain soymilk
3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded reduced-fat cheddar cheese

Directions:
Preheat oven to 350 degrees.

Spray the bottom and sides of a deep 9" X 13" baking pan with nonstick spray. Place dough sheet along the bottom. Firmly press dough into the bottom and corners of the pan. Pierce dough several times with a fork.

Bake until dough just begins to puff up, about 5 minutes. Remove pan from oven and set aside to cool. Leave oven on.

If using bacon, fry in large skillet and drain.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add broccoli and 1/4 cup water. Cover and cook until broccoli becomes bright green, about 2 minutes. Uncover and cook until water evaporates, 1 - 2 minutes. Add mushrooms, onion, and bell pepper. Cook and stir until softened, about 8 minutes. Remove from heat, blot away excess moisture, and set aside.

In a large bowl, combine egg substitute, soymilk, and cheese wedges, breaking cheese wedges into pieces. Add garlic powder, salt, and black pepper. Whisk until mostly smooth. Chop bacon or ham and add to the bowl. Add cooked veggies and stir well.

Evenly pour contents of the bowl over the dough in the pan. Sprinkle with shredded cheese. Bake until egg mixture is cooked through, about 40 minutes.

MAKES 8 SERVINGS

Breakfast Egg Bars

A make-ahead breakfast is so nice when the house is full of company. This recipe is perfect to prepare ahead, refrigerate overnight and bake the next morning. Tastes & Treasures cookbook also has a delicious make-ahead Breakfast Casserole on page 195.

Breakfast Egg Bars

1 one pound sausage roll

Ingredients

2 1/2 cups Bisquick

1/2 cup margarine/butter soften in microwave

4 tablespoons boiling water

1 cup Half n Half

4 eggs

4 tablespoons green onion finely chopped

1 cup shredded Monterey Jack cheese

Directions

Mix Bisquick, margarine/butter, water with pastry blender or fork and put in bottom of 9 X 12 pan. Use your fingers to pat it down.

Mix Half n Half, eggs, onion and cheese in bowl.

Brown sausage, drain and place over crust. Pour egg mixture on top of sausage. (May cover and refrigerate overnight).

Bake 375 degrees about 40 minutes until cheese melts and it is a little brown on top. Cut into bars and serve. It is yummy with salsa too.

Serves 4-6.

Note: To cut calories and fat, use Pillsbury Crescent Seamless dough sheet, low fat milk, Laughing Cow cheese wedges, turkey sausage and/or egg whites.