Breakfast

Breakfast

Breakfast Burritos

Ingredients

  • 2 burrito shells or wraps
  • 2 potatoes, cut into slices with skins
  • 1 small diced onion
  • 1 small diced green or red pepper
  • 1 small diced jalapeño pepper (Optional)
  • 4 eggs
  • 2 tablespoons of milk
  • Vegetable oil
  • Sour cream and shredded cheddar cheese
  • Homemade salsa
  • Salt and black pepper to taste

      • Directions

      1. Brown both sides of the burrito shells in a skillet over low heat. Remove.
      2. Clean and slice potatoes, and cook over medium heat in a skillet with several tablespoons of vegetable oil. Cover with a lid so steam can cook the potatoes. Brown one side of the potatoes and flip the other side. Place potatoes on burrito as the first layer.
      3. Brown the onion, green peppers, and jalapeño. Remove after onions and peppers are soft. Add to burrito.
      4. Blend eggs and milk until smooth. Add more oil to skillet and sautéed the egg mixture. The trick with an omelet is to cover the skillet with a lid and cook under very low heat. When the egg mixture hardens, turn over gently to cook other side.  Cut omlet into strips and place on burrito.
      5. Spread sour cream and shredded cheese on burrito. Add salsa, and enjoy.
Breakfast Burritos

Breakfast Pie

Ingredients

  • 2 cups ham, sausage, or bacon, fully cooked and diced
  • 1 cup cheese, shredded
  • 1/2 onion, finely diced
  • 1 bell pepper, diced
  • 4 eggs
  • 1 cup milk
  • 1 cup Bisquick baking mix
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Directions

  1. Preheat oven to 400 degrees. Grease a deep pie plate.
  2. Beat eggs, milk and Bisquick until smooth. Gently mix in the other ingredients and pour into the pan. Bake for 35 minutes or until an inserted fork comes out clean.

Tip: You may substitute 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon salt, and 1 tablespoon of butter. You are supposed to blend the butter cold with the flour.

Tip: I like to add one teaspoon baking soda.

Breakfast Pie

Canadian Country Pie

Ingredients

  • 3 tablespoons butter
  • 2 cups shredded potatoes
  • 1/2 teaspoon celery salt
  • 3/4 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 5 eggs
  • pinch of pepper
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup chopped green pepper

Directions

  1. In frying pan, melt butter over medium/high heat. Saute potatoes until browned and crusty, about 5 minutes. Sprinkle with celery salt and mix well. Spread evenly on 9- inch pie plate or quiche dish.
  2. Top with mushrooms, onions and green pepper. Pour beaten eggs into pan.
  3. Bake in pre-heated oven at 325 degrees for 20 minutes or until set.
  4. Remove from oven, sprinkle with cheese and bacon and cook another 10 minutes.
  5. Serve.

Tip: May substitute ham for bacon.

Canadian Country Pie

Egg in the Hole

Ingredients

  • 1 egg
  • 1 slice of bread
  • 1 slice of cheese
  • Salt and black pepper
  • Vegetable oil

Directions

  1. Carve a hole in the center of the bread. Place on skillet over medium to low heat. Drizzle oil in bread hole. Move bread around in the oil
  2. Crack an egg and pour into hole.
  3. Brown one side. Carefully flip bread and brown other side. You may sprinkle more oil.
  4. 4. Add cheese on top and sprinkle with salt and pepper.

Tip: Believe it or not, this is a very difficult dish to get perfect. To get the bread toasted while the yolk is still soft.

Egg in the Hole

Egg in the Hole - Oven Style

Ingredients

  • 2 eggs
  • 2 slices of bread
  • Shredded cheddar or mozarilla cheese
  • Salt and black pepper
  • Butter

Directions

  • Butter one side of both slices of bread. Place buttered side down in a pan. Use a spoon to form an indentation in the center. Crack egg and gently place yolk in the center of the indentation. Spread the egg white acros the bread.
  • Sprinkle shredded cheese over the top. Bake in an oven at 200 Celsius until top is golden brown. My electric oven with both top and bottom heating elements on can bake this within 10 minutes.
  • Sprinkle salt and pepper, and enjoy.

    • Tip: This variation is much more difficult to prepare with a soft yolk.

    Egg in the hole - Oven style

    French Toast

    Ingredients

    • 2 eggs
    • 2 tablespoons of milk
    • 1 teaspoon of vanilla
    • One loaf of French bread
    • Vegetable oil

    Directions

    1. Beat eggs, milk, and vanilla until well blended.
    2. Slice French bread into 1 inch thick slices.
    3. Pour egg mixture into a relatively flat bowl, and dip both sides of bread into mixture.
    4. Heat a skillet over low heat with several tablespoons of oil or butter and cook bread on both side until golden brown.

    Tip: Top Fench bread with butter, maple syrup, jam, sour cream, or any other topping you desire.

    Tip: The longer the bread sits in the egg mixture, the more the bread absorbs egg mixture.

    Tip: Can use stale French bread or any type of bread you desire

    French Toast

    Hash Brown Bake

    Ingredients

    • 3 medium size potatoes
    • 1/2 cup butter, melted
    • 2 cups diced ham (optional)
    • 1 small onion, diced
    • 2 cloves garlic
    • 2 cups shredded cheese
    • 1 cup milk
    • 1/2 cup Parmesan cheese
    • 4 eggs
    • Salt and pepper to taste

    Directions

    1. Shred potatoes with a grater. Place potatoes, onions, and ham in a bowl and evenly coat the butter. Sprinkle with salt and pepper. Place mixutre in a 9 x 13-inch sprayed pan. Spread minced garlic on top.
    2. Bake hash browns for 20 minutes. Allow to cool for 10 minutes.
    3. Beat eggs and milk together. Sprinkle with salt and pepper. Pour eggs into hash brown pan. Sprinkle Parmesan and shredded cheese. Bake at 425 degrees for 25 minutes. 4. Remove from oven and allow to cool

    Tip: I use an Asian grater to Julienne the potatoes. I also leave the skins on.

    Hash Brown Bake

    Latkes

    Ingredients

    • 2 large potatoes
    • 1 small to medium onion
    • 2 large eggs
    • 2 to 4 tablespoons milk
    • 2 tablespoons melted butter
    • 1/4 cup all-purpose flour
    • Salt and black pepper
    • Olive oil

    Directions

    1. Shred potatoes using a food processor or hand grater. Finely dice onions. Press potatoes and onions lightly in a dish towel to remove excess liquid.
    2. Whisk eggs, milk and melted butter together. Add flour and sprinkle salt and black pepper to taste and mix well.
    3. Fold potatoes and onions into batter. Just add enough potatoes so the potatoes are covered in batter.
    4. Heat several tablespoons of oil in a heavy skillet. Scoop mixture, using 1/2 cup for each latke, into heated oil. Press to form 6-inch diameter pancakes. Brown each side.
    Latkes

    Homemade Pancakes

    Ingredients

    • 3 cups flour
    • 2 tablespoons sugar
    • 1.5 teaspoons baking powder
    • 1.5 teaspoons of baking powder
    • 2 eggs
    • 1/2 cup butter
    • Milk

    Directions

    1. Melt 1/2 stick butter.
    2. Mix all dry ingredients together. Pass the baking powder and soda through a wire mesh.
    3. Add eggs and butter and mix. Add a little milk and continue stirring. Keep adding milk in little amonts until you acheive the desired consistency. Watery batter makes thin pancakes and a thick batter makes thick pancakes.
    4. Butter or grease a pan  with butter or vegetable oil. Pour batter onto pan. Cook one side until a golden brown and flip pancake and cook other side.
    5. Top with maple syrup, jam, whipped cream, or sliced fruit.
    Pancakes

    Spanish Omelet

    Ingredients

    • 2 potatoes, cut into slices with skins
    • 1 small diced onion
    • 1 small diced green or red pepper
    • 1 small diced jalapeño pepper (Optional)
    • 4 eggs
    • 2 tablespoons of milk
    • Vegetable oil
    • Sour cream and shredded cheddar cheese
    • 1 diced tomato
    • Salt and black pepper to taste

    Directions

    1. Clean and slice potatoes, and cook over medium heat in a skillet with several tablespoons of vegetable oil. Cover with a lid so steam can cook the potatoes. Brown one side of the potatoes and flip the other side. Place potatoes on plate as the first layer.
    2. Brown the onion, green peppers, and jalapeño. Remove after onions and peppers are soft.
    3. Blend eggs and milk until smooth. Add more oil to skillet and sautéed the egg mixture. The trick with an omelet is to cover the skillet with a lid and cook under very low heat. When the egg mixture hardens, turn over gently to cook other side.
    4. Place the onions, peppers, sour cream, and shredded cheese on one side of the omelette.
    5. Fold the omelette on the other side.
    6. Cut the omelette in two and place on top of the potatoes. Sprinkle freshly diced tomatoes as the third layer. Sprinkle with salt and pepper to taste.


    Tip: You can substitute salsa for the tomatoes. Refer to the homemade salsa recipe.

    Tip: When cutting the jalapeno, remove the seeds and white ribs inside the pepper. This significantly reduces the pepper's spiciness.

    Tip: After dicing a tomato, I sprinkle salt to help remove the water from the tomato.

    Spanish Omelet