Freezer Breakfast Burritos

Breakfast burritos are something I would have thought to include on my freezer cooking list if I hadn't have seen the idea in Frozen Assets. I decided that they would be a great addition so that we have something on hand that is hearty, quick and easy for breakfasts after the baby arrives.

Freezer Breakfast Burritos
1 lb sausage, casings removed
12 eggs
1 yellow pepper, diced
3 green onions, chopped
3/4 cup chunky salsa
2 cups colby cheese, shredded
24 small flour tortillas

1. Crumble cook sausage until well cooked. Drain if necessary.

2. Meanwhile, beat together eggs with salt and pepper.


3. Scramble eggs, pepper and onion together in a large skillet.

4. Once eggs are cooked, stir in cooked sausage and salsa. Mix until well combined.

5. Heat tortillas for 25-30 seconds in the microwave.

6. Add 1/8 cup of filling to each tortilla. Sprinkle with cheese. Roll up.

7. Place filled burritos side by side on a large cookie sheet.

8. Flash freeze for 1.5-2 hours.

9. Wrap burritos individually in waxed paper. Place in large freezer bags. Label and freeze.

TO SERVE:
Take out desired number of burritos. Heat in microwave for 2-3 minutes or thaw burritos, wrap in foil and bake at 350 for 10 minutes.

Makes 2 dozen burritos (I actually had enough filling to make 26 but I just ate the last two for my own breakfast).

Hashbrown Breakfast Casserole

Something has come over me lately! I seem to be fatally attracted to good breakfast dishes. This is the third one I've posted in the last month!

Hash Brown Breakfast Casserole - from my sister-in-law

10 slices reduced salt hickory smoked bacon, diced (about 1/2 lb)
1 cup chopped polish sausage (or you can just use a full pound of bacon, or sausage)
1 medium onion, chopped
8 oz mushrooms, sliced
1/2 red pepper, coarsely chopped
1/2 green pepper, coarsely chopped
2 cloves garlic
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
1 1/2 cups shredded Cheddar cheese
1 1/4 cups shredded Swiss cheese
1 1/2 cups small curd cottage cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. Reserve a small amount of bacon grease and cook mushrooms and peppers, until soft. Combine bacon and onion mixture with mushrooms and peppers, add polish sausage.

In a bowl, beat eggs. Add potatoes and all cheeses.

Stir in bacon mixture.

Transfer to a greased 9x13 baking dish.

Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Makes 6 servings (or more if you are serving other things with breakfast).

This recipe is being linked at Tasty Tuesday, Tempt my Tummy Tuesday, and Tuesday's at the Table.

Crustless Bacon and Cheese Quiche

My mom made this delicious breakfast dish for our family on Christmas morning. It was the perfect accompaniment to Peameal bacon, cinnamon buns, and fruit salad.

Crustless Bacon and Cheese Quiche
1 cup chopped green onion
1 cup chopped tomatoes
12 slices bacon
1 cup sliced mushrooms**
12 eggs
1/3 cup sour cream
2 cups shredded cheese
**Sweet peppers would also make a delicious addition to this dish

1. Cook bacon and crumble into small pieces. Cook mushroom in small amount of reserved bacon grease.

2. Combine green onions, tomatoes and cheese. Stir in crumbled bacon and mushrooms.

3. Beat the eggs and mix in the sour cream. Stir egg mixture into the bacon/mushroom mixture.

4. Bake at 325 for 30 minutes, or until eggs are set.

Makes 9 servings.

Mom Saver Breakfast Casserole

When I became a part of the Cramp family, I was introduced to Breakfast casseroles as a part of Christmas. His mom makes two different varieties - a meaty one and a blueberry one (which I have never made). The reason we call this Mom Saver Breakfast Casserole or Christmas Morning Casserole is that it can be put together the night before which means that "Mom" (or wife, or aunt, or dad, or whoever) only has to pop it into the oven in the morning. It makes for a much more relaxing Christmas morning, that's for sure!

For his family Christmas this weekend, I made two breakfast casseroles. One I did the traditional way that his mom make and one I spruced up a bit with some veggies.

I wasn't able to get any pictures. My camera batteries were charged in preparation for the weekend when I was putting it together and well, although it might be the Mom Saver Casserole because it allows you to get the most of the work done the night before, it is not that big of a saver and I was still going crazy trying to get everything ready in the morning. Hence, no photo. Except one of my FD enjoying the finished product.

Mom Saver Breakfast Casserole AKA Christmas Morning Casserole
5-6 slices whole wheat bread
1 lb sausage
1-2 tsp dried mustard
1 cup grated cheese (a mixture of mozzarella and old cheddar is the best)
6 eggs
1 3/4 cup milk
Pepper
1 tsp Worcestershire sauce
Optional:
8 oz mushrooms, sliced
1/2 onion, chopped
1 red pepper, chopped

1. If using, sautee mushrooms, onions and peppers until soft. Remove from pan and set aside

2. Remove casings from sausage. Crumble cook until no longer pink. Remove and set aside.

3. Cut crusts off of bread. Arrange in the bottom of a greased 9x13 pan OR grease 18 muffin tins and cut bread to fit individual muffin cups.

4. Spread sausage evenly over bread. Sprinkle with dry mustard.

5. Top with sauteed vegetables, if desired.

6. Sprinkle cheese over top.

7. Combine remaining ingredients (eggs, milk, salt, pepper, Worcestershire sauce) and pour over casserole.

8. Chill for up to 24 hours. Bake at 375 for approximately one hour, until eggs are set (baking time is reduced to 20-25 minutes if using muffin cups).

Western Fritatta

This week for The Food Network Chefs Cooking Challenge we were presented with the challenge of creating one of Brian Biotano's recipes. This was a challenge because he has very few recipes posted. However, I found his recipe for Spanish Tortilla and it looked like something that we would enjoy. When all is said and done, this recipe became something quite different than his original recipe but I still used his recipe for inspiration. One thing I didn't understand about the recipe was the cooking times. The original recipe said to cook the eggs in the pan for 2 minutes and in the oven for 5 minutes. That didn't seem like nearly long enough to me - I prefer my eggs to be well cooked.

Western Fritatta - inspired by Brian Biotano
EVOO
1.5 cup grated potato (3 small potatoes)
1 spanish onion, diced
1 cup diced ham
1 green pepper, chopped
8 oz mushrooms sliced
4 eggs
1/2 cup grated mozzarella cheese
Salt and pepper

Preheat oven to 375 degrees F.

Heat the olive oil in an oven safe skillet. Add the potatoes, mushrooms, peppers and onions and saute until tender, about 5 minutes.

Add the ham and cook for an additional 2 minutes.

Place the eggs in a bowl and whisk until well blended. Stir in the grated cheese and mix to combine.

Add the egg and cheese mixture to the pan, season with salt and pepper and stir gently with a heat-proof spatula.

Reduce the heat to low and cook until the egg begins to thicken, about 5 minutes.

Put the pan in the oven until eggs are set and slightly puffed and brown on top, about 15-20 minutes.

Remove from the oven. Let sit for 5-10 minutes before serving. Cut into wedges and serve.

Makes 4-6 servings.

Baked Eggs

Thanks to the Food Network Chef's Cooking Challenge I have been adding a ton of new recipes to the "to-try" list. One such recipe was, baked eggs. I'm not a huge breakfast fan, but the fabulous dude and many other members of my family are. When we have a big breakfast, we tend to stick to the traditional bacon and eggs repertoire. However, when I saw this recipe I knew I had to try it. When I made it, I didn't expect to like it. I tend to see egg recipes and think they sound so good but then when I eat them, I just don't like them. I have somewhat come to the sad realization that perhaps I just don't really care for eggs. However, I was pleasantly surprised when I ate this dish and it tasted just as good as it sounded!

This recipe has definitely made it's way into our recipe box and will be pulled out time and time again!

Baked Eggs - modified from Newlyweds
2 T butter
1/2 onion, minced
Salt and Pepper
8 oz mushrooms, sliced
A few handfuls of baby spinach
6 slices honey smoked ham
6 eggs
6 T heavy cream
1/2 cup grated mozzarella cheese

1. Melt butter in a large frying pan over medium heat. Add onion, mushrooms and salt and pepper and cook until onions and mushrooms are softened. Add spinach until wilted.

2. Place one slice of ham in the bottom of each of 6 buttered ramekins. Top with a spoonful of spinach/mushroom mixture. (Edited to add: the one thing I would do differently would be to shred the ham first. Having it as one piece made it somewhat difficult to eat without stuffing the entire piece in your mouth at once).

3. Crack an egg into each ramekin.

4. Add one T of heavy cream to each.

5. Sprinkle cheese on top of each dish.

6. Bake at 350 for 15-20 minutes, until egg whites are set and yolks are still runny. Serve with toast for dipping. As an aside, I don't care for a runny yolk, so I broke the yolk in one ramekin before baking it so that it would get hard and it worked perfectly. I also think I cooked them a bit too long because some of the other people who like a runny yolk said it wasn't really runny enough. Just keep an eye on the time and cook them to your preference!


This recipe is being shared at Tasty Tuesday and Tempt My Tummy Tuesday.