Breakfast recipes

BREAKFAST BURRITOS

Categories: Cheese/eggs, Main dish, Breakfast
Yield: 3 Servings
1/2 lb. Ground Beef
1/2 tsp. Ground cumin
1 sm. Onion chopped
2 c Potato Par boiled diced
1/2 sm. Green bell pepper
4 Eggs
1/2 tsp. Salt
9 Flour tortillas
1 tsp. Ground black pepper
1/2 c Shredded cheddar cheese
Brown the ground beef with the onions. Drain the fat, then add the spices and diced potatoes. Whisk the eggs and milk slightly. Add to beef/potato mixture over a medium high. Mix together as in scrambled eggs. Warm flour tortillas on a hot griddle. Put egg/beef mixture on warmed tortilla and sprinkle with shredded cheddar cheese. Fold the tortilla making a burrito. Serve with salsa of your choice.

BREAKFAST CASSEROLE

Yield: 6 Servings
8 lg. Eggs
2 lb. Sausage, bulk
2 1/2 c Milk
1/2 lb. Mushrooms, fresh
3 c Bread cubes
1 lb. Cheddar, grated-(see note)
1 t Mustard, dry -(or more to taste)

Brown the sausage in a frying pan; drain off excess fat. Set aside. In a large bowl, beat the eggs. Add milk, mustard and bread cubes. If you like salty dishes, add a teaspoon of salt. Wait a few minutes for the bread cubes to absorb the milk and eggs. Stir in 80 percent of the grated cheese. Add the cooked and drained sausage. Mix well. Pour into a casserole dish of the size that you would use to make lasagna (about 9 x 13 inches).
Slice the mushrooms and arrange the slices on top of the casserole. Sprinkle the remaining 20 percent of the cheese over the top of the mushrooms. Bake for 45 minutes at 350 degrees F. Let cool 10 minutes before serving.

You can cut up your own bread for the bread cubes, or else buy a package of
commercial poultry stuffing. Try to get unflavored bread cubes if you buy them.
* For the sausage, try Spanish chorizo, English Cumberland sausage, or American pork
whole-hog sausage. I usually use a mixture of beef chorizo and Jimmy Dean pork
sausage. Any spicy pork- or beef-based sausage will work.
* For the cheese, the best bet is Canadian sharp white cheddar. You can substitute any
cheddar, or Leicester, or Cantal, or for that matter anything you want. I've never tried it
with Swiss cheeses.


SAUSAGE, CHEESE, AND EGG CASSEROLE

6 Servings

12 c Herb seasoned croutons
1/2 t Salt
2 c Grated sharp cheddar cheese
1 Dash of pepper
1 1/2 lb. Mild bulk sausage
1 can Cream of mushroom soup
2 1/2 c Milk
1/2 c Milk
3/4 t Dry mustard
4 Eggs

Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours.