Breakfast Burrito

Ingredients:

8 Eggs
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Flour tortillas
1 cup breakfast sausage broken up and cooked
1/2 cup bell pepper chopped
1/2 cup onion chopped
3/4 cup tomato chopped
2 cups Potatoes chopped
Cheese of your choice
6 slices of bacon cooked whole

Directions:

Scramble the eggs along with salt, pepper and paprika. Fry potatoes and set aside. Cook sausage and bacon separately and set aside. Sauté bell pepper and onion together, then add tomatoes and cooked sausage to the bell pepper and onions and sauté a little longer. Add the scrambled eggs to the sauteed mixture and cook while occasionally stirring. Add cooked egg, 2 slices of bacon, and fried potatoes to a warm tortilla and sprinkle with the cheese of your choice.

Chorizo Burrito

Ingredients:

Flour tortillas
3 cups potatoes peeled, cubed and fried
10 eggs scrambled
1 cup chorizo (9 oz package)
Cheese of your choice

Directions:

Peel, chop, and fry potatoes and then keep warm. Scramble eggs in separate bowl.  Cook Chorizo in frying pan while stirring. Add fried potatoes and scrambled eggs to chorizo and cook, but don't over-cook. Place egg mixture on a warm tortilla and sprinkle with cheese if desired.

FRENCH TOAST

Ingredients:

6 eggs
1/3 cup milk or 1/4 cup of heavy whipping cream
1/4 tsp cinnamon
1/4 tsp vanilla
Thick sliced bread
vegetable oil

Directions:

In a bowl, scramble eggs. Mix into the egg; milk or cream, cinnamon, vanilla. Put vegetable oil in skillet and heat pan on medium heat. Soak slices of bread in egg mixture and place in hot skillet and cook until golden brown; crisp around edges and slightly custardy in the middle. Serve topped with maple syrup or whatever you prefer.

MUFFIN OMELETS

Ingredients:

Spray pam on 6 cup muffin pan
Chop up tomatoes, onions, bell pepper, ham, sausage.
Put chopped ingredients in each cup almost full leave room for the cheese, top with the cheese.
whip up 5 eggs
Mix into whipped up eggs:
1/2 tsp baking powder
1/2 tsp vegetable oil
1/4 cup milk
salt and pepper
Pour egg mixture into each cup.

Directions:

Cook at 375 degrees in oven for 15-20 minutes

RESTAURANT STYLE BUTTERMILK PANCAKES

Ingredients:

1 1/3 cups flour
3 tablespoons sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 1/4 cups buttermilk
2 tablespoons unsalted butter, melted
vegetable oil (for griddle)

Directions:

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).  Ladle onto a pan over medium heat and cook pancakes.  Serve with maple syrup or other topping.

SAUSAGE OMELET

Ingredients:

6 eggs scrambled

2 tbsp. pancake mix

1 1/2 cups breakfast sausage
1/2 cup onions chopped
1/2 cup tomatoes chopped

1/2 tsp salt

1/4 tsp black pepper

3-4 strips of bacon (chopped and cooked)

1/4 cup milk

Cheese

Directions:

Fry sausage and bacon separately (drain and set aside). Beat eggs, pancake mix, salt, black pepper and milk in bowl. Saute onion and tomato in skillet. Add sausage to sauteed mixture and heat. Remember, you are making omelets. So divide the egg and filling to make individual omelets. Pour egg mixture over sauteed mixture and cook until done. top with cheese and continue to heat. Serve with hash browns.

SUPER SCRAMBLE

Ingredients:

6 eggs
1/4 cup milk
1/4 tsp salt
1/4 tsp black pepper
2 Tablespoon of pancake mix
1/2 cup potatoes chopped
1/4 cup sausage crumbled
1/4 cup bacon chopped
1/4 cup onion chopped
1/4 cup bell pepper chopped
1/4 cup fresh mushrooms sliced
2 cups spinach cooked or steamed in pan with some water.
1/4 cup tomatoes diced
Cheese

Directions:

Fry potatoes and set aside. Cook in separate pans the sausage and bacon and set aside. Beat eggs, salt, pepper and pancake mix together and set aside. Saute the onions, bell peppers, mushrooms, spinach and tomatoes over medium heat, just until flavor pops(about 4 minutes). Add sausage, bacon and potatoes to the saute and heat through. Pour the egg mixture over the saute. Cook through then top with cheese of your choice and garnish with some bacon crumbs or chopped tomatoes and serve.

LINGUICA OMELET

Ingredients:

3 eggs per Omelet + a little creme or milk in omelet

1/2 stick of Linguica chopped per Omelet

1 cup Spinach cooked in a little water per Omelet

1/4 cup Zucchini chopped per omelet

1/8 cup Mushrooms chopped per Omelet

1/8 cup Bell Pepper chopped per Omelet

1/8 cup Onion chopped per Omelet

1/4 tsp Salt per Omelet

1/4 tsp Black Pepper per Omelet

Instructions:

Fry up Linguica and set aside. Scramble eggs and creme, salt and pepper. Sauté in an Omelet pan Spinach until limp. Add all other vegetables to Spinach and continue to sauté, add cooked Linguica and cook a little longer. Pour scrambled eggs over the sauté and cook to make an Omelet. Top with cheese and serve with hash b (1 -1/2 potatoes per person).

LINUICA SCRAMBLE

Ingredients:

1 Russet potato peeled and chopped

4 eggs scrambled

1/8 cup milk

1/4 tsp. salt

1/8 tsp. black pepper

onion powder for potatoes while cooking

3/4 link of linguica chopped

1/4 cup bell pepper chopped

1/4 cup onion chopped

Cheese of choice

Directions:

Cooked salted, peppered, and onion powdered potatoes and set aside.  Add milk, salt and pepper to egg mixture and scramble and set aside.  Cook linguica in same pan you will cook egg mixture.  Add bell pepper, onions and cooked potatoes to linguica and sauté.  Pour egg mixture over linguica mixture and cook.  Top with cheese, cover and allow cheese to melt.

Belgian Waffles

Ingredients:

1 1/4 cups flour

1 tbsp baking powder

3 tbsp. Sugar

1/2 tsp salt

1 tsp cinnamon

2 large eggs separated

1/2 cup vegetable oil

2 cups milk

1 tsp vanilla extract

Instructions:

1. Preheat your waffle iron, spray with non stick cooking spray and set aside.

2. In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.

3. In a medium bowl beat the egg whites with a hand mixer until stiff peaks form.  Set aside.

4. In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.

5. Add the egg yolk mixture to the dry ingredients and mix well.

6. Fold in the egg whites.

7. Pour the batter onto your hot waffle iron and cook according to manufacturer's directions.

8. Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.

Corned Beef Hash

Ingredients:

2 tbsp. butter

2 tbsp. extra-virgin olive oil

1 large onion, chopped

5 large Yukon Gold potatoes, peeled and cut into 1/4 inch cubes

1 large carrot, coarsely shredded

2 lbs. cooked corned beef, cubed

2 tbsp. chopped fresh parsley

1/2 tsp. ground black pepper, or to taste

1/4 tsp. dried thyme leaves

1 pinch salt to taste

Directions:

Step 1

Melt butter with olive oil in a large skillet over medium heat.  Cook and stir onion until lightly browned, about 8 minutes.  Stir in potatoes and carrot; cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.

Step 2

Stir in corned beef, parsley, pepper, thyme, and salt.  Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.  Serve.