BREAKFAST BURRITOS

Recipe By     :Jan Patterson

Serving Size  : 4     Preparation Time :0:10

Categories    : Breakfast Foods

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4              whole  flour tortillas

  8        tablespoons  butter

  6              whole  eggs -- beaten as if for scrambled eggs

  1                cup  cheese -- your choice of type, shredded

  1                cup  cooked meat -- your choice, we like sausage

                        picante sauce -- for garnish if desired

                        sour cream -- for garnish if desired

                        avocado -- for garnish if desired

                        chopped onion -- for garnish if desired

 

Make these one at a time.  For each burrito:

 

Melt 2 tablespoons butter in a skillet that you have a lid to fit over a medium low heat.

 

Place tortilla flat in the skillet.  On top of the tortilla place 1/4 of the cooked meat, cheddar cheese and beaten egg.

 

Place a lid on the skilled (a pizza pan or cookie sheet will work if you don't have a lid that fits.  I prefer to use a glass lid so I can watch for browning of the tortilla, but it's not mandatory.

 

Cook on low heat until the tortilla is lightly browned and the egg is set.  Fold the tortilla over and remove to a plate.  Top with your garnishes if desired.

 

Description:

  "We like these so well we often have them for dinner."

Start to Finish Time:

  "0:25"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 548 Calories; 36g Fat (58.6% calories from fat); 16g Protein; 41g Carbohydrate; 2g Dietary Fiber; 380mg Cholesterol; 683mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 6 Fat.

 

NOTES : Any cooked meat works well, a variety of cheeses add a large variety of flavors to this dish.

Cinnamon Pull-a-Part Rolls

Categories    : Breads        Breakfast Foods

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  1        whole  recipe Pan Rolls -- FROZEN IN BALLS, DO NOT THAW

                  Cinnamon Sugar -- to taste

1/2         cup   butter -- melted

1           cup   chopped nuts -- optional 

Make the Pan Rolls per the recipe up to preparing for the second rise.  Instead of placing them in a pan place the balls on a cookie sheet and freeze immediately.   

Once frozen bag, label and return to freezer for future use for this recipe. 

In the bottom of either a 9 x 13 pan or a bundt pan place about 1/2 of the chopped nuts along with some cinnamon sugar and melted butter.  The amount is entirely up to you.  It just depends how much "goo" you want when the rolls are finished. 

Roll each ball in melted butter then in the cinnamon sugar and place in the baking pan with some space to allow for rising space. 

If you are using the bundt pan then you might want to add a little extra butter, cinnamon and chopped nuts to each layer. 

If you are using the 9 x 13 pan then dot the top with additional butter once all the balls are in the pan.  Sprinkle with additional cinnamon sugar and nuts.  

Set under a damp towel at room temperature to thaw and rise overnight. 

Pre-heat oven to 400 degrees. 

Bake the rolls for 20-22 minutes or until golden brown. 

Description:

  "Cooked in a 9 x 13 pan they are pull-a-parts in a bundt pan we call it Monkey bread"

T(overnight):  "10:00"

 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1689 Calories; 172g Fat (87.5% calories from fat); 25g Protein; 30g Carbohydrate; 14g Dietary Fiber; 248mg Cholesterol; 952mg Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 32 1/2 Fat.

Serving Ideas : Serve with lots of napkins, or wet cloths for the gooey goodness of these rolls.

NOTES : We love this "overnight" recipe for hot cinnamon bread for breakfast.