Category Archives: Breakfast

Breakfast Burritos

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Perfect for making in large batches and freezing for quick and easy portable breakfasts. Sounds like I’m trying to sell you something.

I made 8 of these for my freezer so we’d have a few nice breakfasts when the baby arrives. Somehow there’s only 6 left. If I look in the freezer again this morning, it might have whittled down to 5 or maybe even 4. I don’t understand how they keep disappearing. I’m assuming maybe there’s a hole in the freezer bag, and they’ve been falling out and being kicked under the fridge or something. You know, the same thing that happened to that carton of ice cream we had. And that Tupperware full of mac ‘n cheese with bacon. That’s gone too. Strange…

Breakfast burritos – makes 8

Ingredients:

  • 1 lb. breakfast sausage (Bob Evans, Jimmy Dean, etc.)
  • 1 dozen eggs
  • 1/2 cup milk
  • 1/4 cup green onions, chopped
  • salt/pepper to taste
  • 6 oz. cheddar cheese, shredded
  • 8 large burrito shells

Other things you’ll need:

  • wax paper
  • aluminum foil
  • freezer bags

Directions:

1) Cook sausage in large pan (or in my case, a wok) until fully cooked and browned. In a separate large bowl, whisk together eggs, milk and green onions. Pour eggs into pan/wok and cook on medium high heat, stirring consistently, until eggs are completely cooked. Salt and pepper to taste. Set mixture aside to cool.

2) Spoon egg and sausage mixture onto center of burrito. Top with shredded cheese. Roll by folding short ends towards the middle, then rolling long sides together to seal, placing seam side down. Wrap in wax paper then aluminum foil. Place burritos in freezer bags, squeezing out excess air from the bag.

3) To reheat, remove foil and place wax paper covered burrito in microwave for approximately 1 1/2 minutes. Let cool for 1-2 minutes, unwrap from wax paper and enjoy. Serve with hot sauce or ketchup if preferred.

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Cook sausage in large pan (or in my case, a wok) until fully cooked and browned. In a separate large bowl, whisk together eggs, milk and green onions. Pour eggs into pan/wok and cook on medium high heat, stirring consistently, until eggs are completely cooked. Salt and pepper to taste. Set mixture aside to cool.

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Spoon egg and sausage mixture onto center of burrito. Top with shredded cheese. Roll by folding short ends towards the middle (right and left), then rolling (top and bottom) to seal, placing seam side down.

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Wrap in wax paper then aluminum foil. Place burritos in freezer bags, squeezing out excess air from the bag.

To reheat, remove foil and place wax paper covered burrito in microwave for approximately 1 1/2 minutes. Let cool for 1-2 minutes, unwrap from wax paper and enjoy. Serve with hot sauce or ketchup if preferred.

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Blueberry Lemon Coffee Cake.

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I’ve had a craving for cinnamon and fruit, especially citrus fruits lately. In fact, I’ve wanted to eat lemons. But I don’t because I’m afraid I’ll end up liking it, therefore being one of those crazy pregnant women who craved eating odd things. I mean, lemons aren’t as bad as say, pickles and ice cream, but it’s still weird.

Anyway….this recipe is fantastic. 2 cups of fresh blueberries and lemon zest in a coffee cake. It looks like the cake I made last year, the blueberry buckle. I’m not sure what makes a buckle a buckle, and a coffeecake a coffeecake. The only differences I noticed were the quantities of ingredients used in each recipe. The buckle used twice as much flour, but the same amount of blueberries as the coffeecake (2 cups, or 1 pint). The buckle distributed the blueberries evenly throughout the cake, while the coffeecake just layered them on top of the batter. I could go on, but I don’t really care and I hope you don’t either.

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What sets this apart from the traditional coffeecakes is the lemon zest. It adds that hint of citrus that you didn’t expect as you bite into a slice. If you don’t have any lemon zest, don’t worry about it. But I really insist that you try it with lemon.

 

Blueberry Lemon Coffeecake

Crumb Topping Ingredients:

  • 1/3 cup flour
  • 1/3 cup dark brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup (4 Tbsp.) cold unsalted butter, cut into small pieces

Cake Batter Ingredients:

  • 1 cup flour
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 cup (4 Tbsp.) room temperature butter
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1/3 cup milk
  • 2 cups (1 pint) fresh blueberries

Directions:

1) Preheat oven to 350 degrees F.

2) In a small bowl, combine ingredients for crumb topping, cutting in the butter with a fork until it looks like crumbs. Set aside.

3) In a large bowl, combine flour, baking powder, and salt. Set aside.

4) In another large bowl, combine butter and sugar. Using a hand held mixer, blend until fluffy. Add egg, vanilla and lemon zest, blend until well combined. Add flour and milk alternately and beat until combined.

5) Spread batter on a greased 8 x 8 inch cake pan. Top with blueberries then sprinkle crumb topping. Bake for 40 minutes, then test for doneness by inserting a toothpick into the center. If it does not come out clean, give the cake another 5 to 10 minutes to bake. Serve warm or at room temp.

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