Freezer Breakfast Tacos

Breakfast has always been a struggle for me.  I am not a morning person and I’m one of those weird folks that would rather eat a turkey sandwich for breakfast than a plate of eggs and sausage.  However, I have discovered I like breakfast tacos!  I found that my husband and I were going out for breakfast tacos 2-3 times a week!  That’s a lot to eat out just for breakfast!  I decided to experiment by making freezer breakfast tacos.  I’ve made freezer burritos in the past and they are always a hit!  It was the same story with the tacos!  We devoured 24 tacos in 3 weeks!

This was a quick and affordable way to eat homemade breakfast tacos often without breaking the bank!  They are delicious!  The ingredients can be up to you!  You decide!  I made one batch with bacon and another with sausage!

Freezer Breakfast Tacos

  • Servings: 10-12
  • Time: 20 minutes
  • Print

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Ingredients:

  • 1lb Owen’s Breakfast Sausage
  • 1/2 Onion, diced
  • 1 package Frozen Country Style Hashbrowns (cubes)
  • 2 cups shredded Sharp Cheddar
  • 4 Eggs, scrambled
  • Salt & Pepper, to taste
  • 10-12 Flour Tortillas

Directions:

  • Brown the sausage with the onion in a skillet and strain.  Set aside.
  • Scramble the eggs and cook.  Set aside.
  • Lay 3 tortillas out at a time on a baking sheet.
  • Scoop a spoonful of sausage, potatoes, eggs, and cheese into each tortilla.
  • Carefully roll each taco up and wrap tightly in aluminum foil.
  • Repeat until all tortillas have been used.
  • Store the tacos in a 1 gallon freezer bag labeled with the date they were made.
  • To eat, dispose of the foil and microwave on a plate for about 30-45 seconds.  You can also set a few aside in the fridge the night before so they are thawed and cook faster in the microwave.

Photos and recipe belongs to Katy at http://www.redbirdrecipes.com

Chorizo Spinach Stuffed Portobello Caps with Gruyere

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Howdy gang!  Today, I’d like to share one of my kitchen home runs from last week.  The hubs is a huge fan of stuffed mushrooms and I felt like venturing beyond the ordinary dinner.  🙂  For the stuffing I chose Chorizo, Egg, and Spinach.  I was going for a breakfast themed mushroom and it totally worked.  For the cheese I chose a smoky Gruyere.  Yum!  If you like stuffed mushrooms I highly recommend trying this out for size!  🙂

CHORIZO SPINACH STUFFED PORTOBELLO CAPS WITH GRUYERE

Ingredients:

  • Chorizo, small package
  • 2 cups fresh Spinach, chopped
  • 4 eggs
  • 2 cloves Garlic, chopped
  • 4 Portobello Mushroom Caps
  • Olive Oil
  • Salt & Pepper to taste
  • Gruyere cheese, grated

Directions:

  • Preheat the oven to 350°F.
  • Remove stem and gills from mushroom caps.  Wash caps and pat dry.
  • Brush a small amount of olive oil on each cap.
  • Lay each cap onto a cookie sheet lined with parchment paper.
  • Bake caps gill side up in the oven for 12 minutes.  Pat dry after baking.
  • Cook the Chorizo in a skillet.
  • In another skillet cook the chopped spinach on low until wilted.
  • In four small bowls, divide the spinach, chopped garlic, and eggs.  Whisk vigorously to mix egg mixture.
  • Place about 3 tbsp of Chorizo in each mushroom cap.
  • Carefully pour in egg/spinach mix into each mushroom cap.
  • Season with salt and pepper.
  • Top with grated Gruyere cheese.
  • Bake at 400°F for 15 minutes or until completely tender.
  • (Add extra grated Gruyere if you want to be bad) 🙂

http://www.redbirdrecipes.com

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Heavenly Homemade Breakfast Pizza

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Bacon, feta, spinach, red pepper, egg and mozzarella with a Tabasco glazed crust.  Delicious!  Make fresh pizza dough in about 10 minutes, let it sit for an hour and you’ve got yourself fresh dough!

If you split the dough you can make two, 14 inch pizzas!  The one pictured is one of two that I made!  🙂  Sprinkle the crust with extra garlic powder and then brush Tabasco sauce and olive oil on the crust before baking.

This is basically a flat bread breakfast pizza.  The left overs tasted just as good as the night before!

Breakfast pizza with Spinach and Feta

  • Servings: 2-3
  • Time: 1 hr. 20 min.
  • Print

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Crust Ingredients:

  • 1 packet of active dry yeast
  • 1/2 tsp brown sugar
  • 1 1/2 tsp garlic powder
  • 1 1/2 cups of warm water
  • 1 1/2 tsp salt
  • 2 tbsp olive oil
  • 3 1/3 cups all-purpose flour

Topping Ingredients:

  • Tabasco Sauce
  • Olive Oil for brushing
  • Crumbled Feta Cheese
  • Mozzarella
  • Roasted Red Peppers
  • 3 eggs
  • Fresh spinach
  • Bacon, cooked and chopped

Directions:

Using a stand mixer fitted with the dough hook, combine the water, yeast, and brown sugar and stir briefly with a spatula, then allow it to sit for 10 minutes.

In a different bowl, combine the flour, salt, olive oil, and garlic powder. Slowly add in the flour mixture into the yeast water while the mixer is on the knead function level 3.

Add 1/2 of a cup at a time.  You might have to use a spatula to push down flour from the edges of the bowl that the dough hook isn’t picking up.

Knead the dough until it has a sticky texture, but not sticking to the bowl.  For example, when you turn the bowl upside down, the majority of the dough falls out easily.

Prepare another large bowl by spraying the inside of it with PAM or olive oil.

Shape the dough into a ball with floured hands then place in the well oiled bowl and cover tightly with saran wrap.  Let dough rise for 1 hour in a warm, draft free area.

Preheat the oven to 425°F.

Line a large pizza pan with parchment paper.

Lightly flour the parchment paper.

Roll out the dough with floured hands and a rolling pin onto the pan.

Use a fork to poke the dough to get rid of any bubbles in the crust.

Bake the crust for about 5 minutes.

Take the crust out and lower the temperature to 400*F

Brush Tabasco sauce and olive oil all over the crust.

Next, sprinkle the crust with garlic powder. Then quickly top the pizza with all ingredients except the eggs.  You will add the eggs halfway through the baking process.

Brush the crust with olive oil.

Bake the pizza for 8 minutes.  Pull the pizza out and add the eggs on top then put back into the oven for another 8-12 minutes.

Definitely start checking it at 17 minutes to see where your pizza is at.  You want a golden, bubbly crust.

All photos are property of Katy from http://www.redbirdrecipes.com

 

 

The most heavenly breakfast pizza ever!

11035474_10101701983837885_5832516423832611364_nWe had breakfast for dinner and my oh my was it delicious!  Bacon, feta, spinach, red pepper, and mozzarella with a Tabasco glazed crust.  Delicious!  I used the Stuffed Crust Pizza Recipe but omitted the stuffed crust part!   🙂  A reminder that you only need 1 HOUR for this perfect dough to be oven ready!

If you split the dough you can make two, 14 inch pizzas!  The one pictured is one of two that I made!  🙂  Sprinkle the crust with extra garlic powder and then brush Tabasco sauce and olive oil on the crust before baking.

This is basically a flat bread breakfast pizza.  The left overs tasted just as good as the night before!

Hint!  If you put raw egg on the pizza you will need to lower the cooking temperature to 375* as the eggs can turn into a plastic like texture!  That was a fun experience that I hope you don’t have to partake in! haha 🙂

Egg in a Basket

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This is an excellent treat to serve friends and family that are in town for the holidays!!  Cheesy, buttery, crispy, fluffy breakfast delight!!  My husband had never had one of these until yesterday and he absolutely LOVED it.  In fact he begged me to make it again the next day!

The version I did is very simple and only has 6 ingredients.  It is a buttery piece of toast with an egg cooked in the center then topped with a thin layer of cheese and smothered.  Try out an Egg in a Basket! 🙂

Ingredients:

-5, 1 inch thick slices of french bread (I do not recommend using regular sandwich bread)

-5 eggs

-butter

-5, 1/2 slices of pepper jack cheese or Gouda (preference)

-salt

-fresh cracked pepper

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Directions:

Cut a golf ball size hole in each slice of bread.

Heavily butter each side of the bread.

On medium heat, toast the bread slices in a skillet on both sides until beautifully golden.

Once both sides are crisp and golden, crack and egg into the hole of each slice of toast while they are still in the skillet.

Season with salt and pepper.

Cover the skillet with a lid for about 5-6 minutes the egg should cook almost all the way but remain runny in the middle.  Cook longer if you do not want a runny yolk.

Place a half slice of cheese on each toast and smother by putting the lid back on the skillet.

Serve immediately once cheese has melted.

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Tried it and Liked it- Croissant French Toast with Homemade Blueberry Syrup!

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This is a recipe that I tried and liked!!  I made a few changes but essentially I followed the original recipe.

The original recipe is by the fabulous Pioneer Woman and can be found on her blog or food network hub!  It was featured on an episode focused on 16 minute meals.

Using croissants to make french toast was truly a great idea!  It is definitely a game changer and takes this classic breakfast dish to the next level!  Your family will devour every last bite!

This recipe is also a great opportunity to use that homemade butter recipe I shared! 🙂

*Changes I made are noted below with an asterisk

Syrup Ingredients:

1/2 cup water

1 cup sugar

*2 tbsp cornstarch (You could get away with flour but it won’t be as shiny and must be cooked longer to get the raw flavor out.)

*1 pint fruit of blueberries (recipe called for blackberries but I swapped berries)

French Toast ingredients:

4 large croissants

*1/2 cup buttermilk (recipe called for half and half but I like buttermilk because I always have it on hand)

5 eggs

2 tbsp sugar

1 tsp ground cinnamon

2 tsp vanilla extract (Adam’s Best)

Butter

Powdered sugar for dusting

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Directions:

Choose a pot that is twice the volume of the mixture your are putting in.  A medium pot should do.  In the medium size pot gently boil the 4 syrup ingredients for about 5 minutes while gently stirring.  Do not walk away from the boiling sugar, it can get out of control very quickly by bubbling over. When finished leave it on low while preparing the croissants.

Prepare the egg mixture by whisking together all the ingredients in a flat bowl.

Slice each croissant in half to make sandwich halves.  Coat each half in egg mixture and set aside on a plate.

In a medium size pan on low heat, melt 1 tbsp of butter to coat the pan.  Increase the heat to medium and place as many croissant halves down as you can fit.  Cook until golden then flip over and repeat.  You are going for crispy on the outside and fluffy in the center.

Plate the croissant, dust with powdered sugar, and drizzle desired amount of blueberry syrup on top and enjoy!

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Country Boy Breakfast Quiche

Country Boy Quiche

This is a simple recipe I made a few months back that I’d like to share.  The night I cooked this my husband was baffled by this dish.  He had never heard of a quiche before.  I was baffled that he didn’t know what a quiche was because eggs are one of his favorite foods.  Anyways this dish is a huge hit with him and he can level this by himself in 2 days.  As much as he loves it, he refuses to call it a quiche.  He calls it an egg pie, which is adequate, I suppose.   🙂

It is a very filling dish and is great after a morning hunt!

Ingredients:

-Pre-made deep dish pie crust

– 6 eggs

-1 lb cooked ground breakfast sausage (I prefer spicy)

– 1/2 diced onion

-1/2 diced jalapeno

-1 cup of shredded sharp cheddar

-1/4 tsp salt

-1/4 tsp black pepper

– 4 tbsp of your favorite salsa (I used a roasted bell pepper salsa)

Directions:

Preheat the oven to 350°F.

Beat the eggs and all other ingredients together in a medium size bowl.

***Put your pie crust/pie pan on a cookie sheet or pizza pan.  This will save you from making a mess when putting it into the oven and makes it much easier to get out.  No oven mitt thumb prints in the pie! 🙂

Pour egg mixture into pie crust.

Bake till golden for about 30-40 minutes!  Keep an eye on it!

For added flavor and garnish, top it with a spoonful of your salsa!

White Cheddar, Ham, and Pepperoni Poppy Seed Crescents

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You can’t eat just one…

The word ravenous comes to mind when I think of these delicious breakfast rolls.  Ravenous.  There will be nothing left. If you prepare these for your crew, be it family or coworkers, they will swarm like McDonald’s birds going for that french fry on the ground.  Everything about this recipe is delicious, fast, and easy.  😉  From the flaky buttery crust of the homemade refrigerated store bought crescents, to the smoky ham, to the molten hot white cheddar that oozes out onto your finger tips burning your cuticles as you shovel it all in…ravenous.  Hilarity aside, this is just an alternate version of a piggy in a blanket.  Prep work is simple and so are the ingredients!

Ingredients:

– Large can of Crescent Rolls (the biggest, thickest ones money can buy!!)

– 1 Package of White Cheddar (Aged 12-18 months, I know, I know sounds snooty but it makes a difference)

-1/2 lb Smoked Ham (deli is best, but prepackaged will do, I hear ya out here money savers!)

-Pepperoni, sliced

-1 egg, beaten for egg wash

– Poppy Seeds (these are sold by the spices, don’t give up, they are on the shelf I promise)

Directions:

Preheat your oven to temp. specified on the can of Crescents.

Line a cookie sheet with parchment paper or prepare with cooking spray.  Parchment paper is God’s gift to the kitchen.

Roll out your Crescent dough to expose each triangle.  For each crescent, roll a piece of white cheddar inside a slice of ham and tuck in the edges so the cheese is trapped inside the ham.  Put a 2-3 pepperoni slices on top of the ham.   Place the rolled up ham and cheddar in each crescent and roll up.  Tuck the ends of the crescent dough under to help keep in the juices during the baking process.

Lay each crescent onto the cookie sheet.  Using a pastry brush, brush egg wash on the tops of each crescent.  Sprinkle poppy seeds on top of the egg wash.

Bake as directed on the can of Crescents.

*Warning:  As noted earlier, white cheddar is super runny when it is hot!

An Ode to White Cheddar

Oh white cheddar,

So creamy, so sharp,

Melting and flowing,

Always clogging my heart.

Fulfilling each craving,

Making mac n cheese into art.

Enjoyed with crackers, on toast,

With wine in the park.

So much cholesterol,

We alas, must part.