Breakfast Tacos

This might seem like an easy recipe (and it is) but it is DELICIOUS!  One of my favorite Charm Girl friends, Fay (actually they are all favorites- wink-wink) made this dish for us this past summer during our beach/Temecula vacation.  (She made them with bacon for us.)

Here's Fay's recipe and words- 

BREAKFAST TACO

corn tortilla
egg
cheese
bacon...sausage...whatever you want...cooked
sour cream
salsa
butter
avocado is wonderful on this also


Butter your tortilla on both sides, then crack your egg and put in pan.  Break the yoke then place tortilla  on top and cook egg {this is like a glue for the egg and tortilla or as I say ..it is like a marriage of the yolk and egg) When egg is cooked, flip tortilla over and place cheese and meat on top of the egg...let it melt and the tortilla  crisp up a little...when finished fold into taco shape. Serve with sour cream and salsa.
 

You might look on the above plate (the green one.)  There is a different looking fruit and also on top of the guacamole, some jell-looking beads.  Fay has a plant in her yard called "fingerling limes."  The bush gets covered with these limes....and they add a delicious citrus zest.  I'm ordering one for my greenhouse!

I'm thinking I'm needing a breakfast taco.  Right now!   Thanks, Fay!

Brie-and-Veggie Breakfast Strata

Here is another unusual breakfast casserole that will be a repeat on our holiday list.  (thanks, friend Brendalyn for the fun pajama party with new breakfast recipes!!!!!)

Brie-and-Veggie Breakfast Strata

Southern Living JUNE 2007

• Yield: Makes 8 to 10 servings
• Cook time: 12 Minutes
• Prep time: 30 Minutes
• Chill: 8 Hours
• Bake: 50 Minutes

Ingredients

• 1 large sweet onion, halved and thinly sliced
• 1 large red bell pepper, diced
• 1 large Yukon gold potato, peeled and diced
• 2 tablespoons olive oil
• 1 (8-oz.) Brie round*
• 1 (12-oz.) package sourdough bread loaf, cubed

• 1 cup (4 oz.) shredded Parmesan cheese
• 8 large eggs
• 3 cups milk
• 2 tablespoons Dijon mustard
• 1 teaspoon seasoned salt
• 1 teaspoon pepper

Preparation

1. Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden.
2. Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.
3. Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.
4. Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours.
5. Bake at 350° for 45 to 50 minutes or until lightly browned on top and set in center.
*2 cups (8 oz.) shredded Swiss cheese may be substituted.

Breakfast Enchiladas

This is a new (for me) jump and down breakfast casserole that Brendalyn served at our Christmas Girl's Night Out Pajama Party.  This will definitely be served during the holidays and all special occasions.  

Breakfast Enchiladas

Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.-Southern Living DECEMBER 2004

• Yield: Makes 6 to 8 servings
• Cook time: 10 Minutes
• Prep time: 20 Minutes
• Bake: 30 Minutes

• 1 (1-pound) package hot ground pork sausage
• 2 tablespoons butter or margarine
• 4 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 14 large eggs, beaten
• 3/4 teaspoon salt

• 1/2 teaspoon pepper
• Cheese sauce- see below
• 8 (8-inch) flour tortillas
• 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños

Cheese Sauce-

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1/3 cup butter

1/3 cup flour 

3 cups milk 

2 cups (8 ounces) shredded Cheddar cheese 

1 (4.5-ounce) can chopped green chiles, undrained

3/4 teaspoon salt 

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

• Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

Preparation

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Note: Prepare half the cheese sauce recipe if you prefer a lighter breakfast.

Scrambled Egg Breakfast Tostadas with Caramelized Onions and Herbed Goat Cheese

 

 

 

 

 

 

Scrambled Egg Breakfast Tostadas with Caramelized Onions and Herbed Goat Cheese



8 corn tortillas, fried in canola oil until slightly crispy, then salted

Herbed goat cheese:

4 ounces goat cheese (about 1/2 cup)

1/2 tablespoon minced fresh herbs (like thyme, rosemary and chives)

OR

I use Aloutte soft spreadable cheese- garlic and herb

Caramelized onions:

2 cups thinly sliced red onion

1 cup thinly sliced red bell pepper

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

Scrambled eggs:

4 eggs

1/2 cup diced tomato

1/4 cup grated gruyere cheese (or mild swiss)

1/4 cup heavy cream

1/4 teaspoon red pepper flakes

salt and pepper, to taste

2 tablespoons butter

In a medium saucepan, combine onions, bell pepper, olive oil, vinegar, salt and pepper. Turn heat on low and let mixture caramelize for 1 hour, stirring occasionally. Remove from heat and reserve. (This can be done the day before. Refrigerate and reheat when needed.)

 

Before and after carmelization.

If using goat cheese, add herbs in a small bowl.

In a large bowl, beat eggs and whisk in cream, tomato, gruyere, red pepper flakes, salt and pepper. Melt butter in a non-stick pan and pour egg mixture in. Cook eggs to desired doneness.

I spread the Aloutte on each tortilla.  If you are using goat cheese, spread about 1 tablespoon herbed goat cheese onto a tortilla. Top with scrambled eggs and caramelized onion mixture.

Delish!!!

Halloween Deviled Eggs

I had so much fun making these Halloween deviled eggs for a party this week.  These instructions are loose since I've always winged my recipe.  For the pumpkin eggs, I cooked the eggs hard-boiled.  I actually made more eggs than I needed because you just never know how many of the whites will turn out decent.  I smashed up the eggs yolks well with a fork, then added  mayo (not salad dressing) and a few T. of Asian Sweet chilli (that spelling was on my bottle, I swear!)  sauce.  I swear by food coloring paste rather than the drops...and added some orange paste to get the right color.  I think I also added a dash of salt to taste.  Fill the egg whites...then add a little stem of green onion for the stem.  I took a toothpick and formed the pumpkin lines.  Voila!  I had people tell them that although they don't normally care for deviled eggs, they loved these.

For the spiders, I made regular deviled eggs.  I smash the egg yolks, add mayo and a bit of mustard of choice and a titch of sweet pickle juice.  (A friend just called for my recipe and she didn't have sweet pickles, just dill.  Dill juice would totally change the flavor so I suggested a bit of apple cider vinegar instead.  Just a titch.)

I purchased the x-tra large pitted olives.  Cut these in half.  With one of the halves, cut the spider legs.  You don't want them too thick so make thin slices.  You can get all eight legs out of 1/2 olive.
Have fun decorating and EATING!  Happy Halloween!

Eggs and Peppers

I have been mildly intrigued by all the different ways I've seen to do eggs recently.  I thought for Easter I would do a post on a dozen fun ways to do eggs.  But knowing me, and my very short attention span, I'll be on some other tangent by then.  Meanwhile, I had to give this a try.  I love omelets....so these eggs in pepper rings looked appealing.  You just slice your peppers, place on a lightly greased griddle and break the egg into the middle.  I found some of the egg ran underneath the pepper rings so I would suggest holding down the pepper at the same time as breaking the egg in the middle which requires 3 hands which mothers should come equipped with...but that is another story.  The bottom picture is of the eggs cooking...but I'm more of an easy over egg person so I tried flipping them and got the top picture.  They don't look quite as pretty but tasted oh-so-good!  Next time I'm sprinkling different herbs on top or bacon bits.  Totally a new favorite way to do eggs.