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Chorizo Enchiladas Recipe

Chorizo Enchiladas
Making breakfast enchiladas with chorizo sausage is delicious. The chorizo adds a unique flavor and a little spice to this dish. The enchiladas are stuffed with cooked chorizo, eggs, hash browns and cheese. The enchiladas are topped off in a casserole dish with a sauce. The sauce is nothing more than a simple mixture of green enchilada sauce and heavy cream. A little bit of work is required to prepare all of the individual ingredients but it is worth the effort. I like to top these enchiladas with slice green onion and diced tomato. Enjoy.

Chorizo Enchiladas

Chorizo Enchiladas

Yield: 4 Servings

Ingredients:

  • 8 ounces chorizo sausage
  • 12 large eggs
  • ½ teaspoon salt
  • 2 cups frozen shredded hash browns
  • 8 (6-inch) flour tortillas
  • 2 ¼ cups Mexican cheese blend
  • 1 (10-oz) can green enchilada sauce
  • ½ cup heavy cream
  • sliced green onions
  • diced tomato

Directions:

  1. Preheat the oven to 350 degrees F. Spray a 9x13inch baking dish with cooking spray.
  2. In a large skillet over medium-high heat, brown the chorizo, breaking up into chunks with a spatula until fully cooked. Remove the chorizo with a slotted spoon and reserve 1 tablespoon of grease in the pan. Add the hash browns and cook according to package directions. Remove from the pan.
  3.  In a medium bowl whisk together eggs and salt. Spray a large skillet with cooking spray. Add the eggs and scramble until almost firm.
  4. To assemble the enchiladas—fill the tortillas evenly with eggs, chorizo, hash browns and 1 ½ cups of the cheese. Roll tightly and place seam side down into the prepared baking dish.
  5. In a small bowl combine the enchilada sauce and heavy cream. Whisk to combine. Pour the sauce over the enchiladas in the baking dish, making sure to cover all of them. Sprinkle the remaining ¾ cup of cheese on top of the enchiladas. Cover with foil and bake for 30 minutes. After 20 minutes, remove the foil so that the cheese can brown.
  6. Top with green onions and tomato and serve. 

 

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Denver Omelet Recipe

Denver Omelet
The Denver omelet is perfect to prepare for breakfast. This omelet consists of cooked ham, green pepper, onion and cheese. There is some debate about if a Denver Omelet has cheese in it but I had to put it in mine. This recipe is enough to make one omelet but the ingredients can easily be doubled or tripled to make more. The ham and veggies are cooked right into the egg mixture and then cooked in a non-stick skillet, topped with cheese and folded or rolled up into an omelet. I like to serve this omelet with toast on the side. Enjoy.

Denver Omelet
Denver Omelet

Denver Omelet

Yield: 1 Serving

Ingredients:

  • 2 teaspoons butter
  • 2 tablespoons chopped fully cooked ham
  • 1 tablespoon finely chopped bell pepper
  • 1 tablespoon finely chopped onion
  • 2 eggs (beaten)
  • ¼ cup cheddar cheese (optional)

Directions:

  1. Heat butter in an 8-inch non-stick skillet over medium-high heat. Once the butter has melted, tilt the pan to fully coat the bottom with the butter. Add the ham, bell pepper and onion and cook in the butter for 2 minutes, stirring frequently.
  2. Quickly pour the eggs into the pan, while sliding the pan and forth rapidly over heat. Quickly stir with a fork to spread the eggs over the bottom of the pan as they thicken. Spread cheddar cheese over the top of the omelet if desired. Let stand over heat for a few seconds to lightly browned the bottom of the omelet.
  3. Tilt the pan and run a fork or spatula under the edge of the omelet, then jerk the pan sharply to loosen the edges from the bottom of the pan. Fold the portion of the omelet nearest to you just to the center. Turn the omelet onto a plate flipping the folded portion of the omelet over so it rolls over the bottom. Tuck the sides of the omelet under if necessary. Note: You can simply fold the omelet in half and place it onto a plate instead if you wish. 

 

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Steak and Egg Wraps Recipe

Steak and Egg Wraps
These steak and egg wraps are very simple but yet delicious. This recipe consists of sliced steak, scrambled eggs, gruyere cheese, and caramelized onions rolled up in a sun-dried tomato tortilla. There is a dipping sauce that is a simple combination of sour cream and hot sauce. The dipping sauce is optional and I chose to not prepare it myself. Once the wraps are rolled up they are fried in a pan to add a little crunch and additional flavor. Enjoy.

Steak and Egg Wraps

Steak and Egg Wraps

Yield: 4 Servings

Ingredients:

  • 1 cup sour cream
  • 2 tablespoons hot sauce
  • 2 tablespoons butter
  • 1 medium onion (sliced)
  • salt and ground black pepper (to taste)
  • 2 (8 ounce) New York Strip steaks
  • 6 large eggs
  • Four (12-inch) sun-dried tomato tortillas
  • 1 cup shredded gruyere cheese
  • vegetable oil (for brushing)

Directions:

  1. In a small bowl mix together sour cream and hot sauce. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add the onion and cook while stirring occasionally until deep brown and caramelized, about 20 minutes. Season with salt and pepper and set aside.
  3. Heat a large cast-iron grill pan over medium-high heat. Season the steak on both sides with salt and pepper. Cook the steaks until super caramelized, about 5-6 minutes per side or until the steak has reached your desired doneness. Rest the meat for 10 minutes.
  4. While the steak are cooking, whisk the eggs and a little bit of salt and pepper in a bowl. Scramble the eggs in a large non-stick skillet until slightly firm. Set aside.
  5. Thinly slice the steaks, removing any large pieces of fat. Lay out a tortilla onto a flat surface. Sprinkle with a layer of gruyere cheese, add on some slices steak, scrambled eggs, and caramelized onions. Roll up into a burrito and brush with a little bit of vegetable oil. Heat a non-stick skillet to medium heat. Add the wraps and cook for 2-3 minutes on one side or until browned on the bottom, flip and cook on the other side for 2-3 minutes or until browned. Serve with prepare dipping sauce. 

Adapted from the Food Network

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English Muffin Breakfast Pizzas Recipe

English Muffin Breakfast Pizzas
Chances are you have probably used English muffins to make pizza before but these English muffin pizzas are breakfast style! Making pizza using English muffins is so easy because you don’t have to prepare a crust. This pizza is topped with gravy, breakfast sausage, scrambled egg and cheddar cheese. The most work that is involved is preparing the gravy which is a combination of the pan drippings from the sausage, flour, milk, salt and pepper. These English muffin breakfast pizzas can be served with hash browns or by themselves. Enjoy.

English Muffin Breakfast Pizzas
English Muffin Breakfast Pizzas

English Muffin Breakfast Pizzas

Ingredients:

  • 1 package of English Muffins
  • 8 eggs (beaten)
  • 1lb breakfast sausage
  • 8 ounces shredded cheddar cheese

Gravy-

  • 2 cups milk
  • ¼ cup sausage drippings (can use butter if you don’t have enough drippings)
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Directions:

  1. Heat a large skillet to medium-high heat. Add the breakfast sausage and cook while breaking up into chunks with a spatula until fully cooked. Remove from the pan and pour off all but about ¼ cup of the grease.
  2. Whisk the flour into the reserved meat drippings. Cook for 5 minutes while whisking over medium heat. Slowly add milk, a little at a time while whisking. Cook until the gravy boils and thickens.
  3. Split the English muffins and lightly toast them in a toaster while you are making the gravy.
  4. Spray a large nonstick skillet with cooking spray. Pour in the eggs and let them sit until they begin to set around the edges, about 1-2 minutes. Using a rubber spatula, push the eggs from the edges to the center. Let sit again for about 20 seconds, then repeat pushing the eggs to the center every 30 seconds until they are scrambled, a total coking time of about 5 minutes.
  5. Turn on the oven broiler on high and add the toasted English muffins to a baking sheet.
  6. Spread a layer of sausage gravy onto the toasted English muffins and top with scrambled eggs, cheese and sausage.
  7. Toast under the broiler until the cheese is melted and bubbly. Make sure to keep a close eye on them so they don’t burn. 

 

Adapted from Fox Valley Foodie

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