Recipes

Breakfast Burritos with Green Salsa

Breakfast Burritos with Green Salsa

Ingredients

  • 2 tablespoons olive oil
  • 8 small red potatoes, cut into 1/4 inch slices
  • salt and ground black pepper to taste
  • 1 tablespoon chili powder
  • 1/2 pound bulk chorizo sausage
  • 4 burrito-size flour tortillas
  • 1 tablespoon butter
  • 5 eggs, lightly beaten
  • 1 (4 ounce) package cream cheese
  • 3 tablespoons chopped fresh cilantro
  • 1/4 cup green salsa

Instructions

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
  3. Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
  4. Wrap the tortillas with aluminum foil and place in the warm oven.
  5. Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
  6. Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.
https://familybreakfastrecipes.com/breakfast-burritos-with-green-salsa/

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Peanut Butter ‘N’ Jelly Breakfast Shake Recipe

Peanut Butter ‘N’ Jelly Breakfast Shake Recipe

Ingredients

  • 2 cups milk
  • 1 ripe banana, sliced
  • 2 tablespoons peanut butter
  • 2 tablespoons jam, jelly or preserves (any flavor)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Place all of the ingredients in a blender; blend for 3 minutes or until smooth. Serve cold.
https://familybreakfastrecipes.com/peanut-butter-n-jelly-breakfast-shake-recipe/

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Pumpkin Breakfast Casserole

Pumpkin Breakfast Casserole

Ingredients

  • 10 slices white bread, cubed
  • 1 (15 ounce) can pumpkin puree
  • 2/3 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 6 eggs, beaten
  • 1 cup milk
  • 1 (5 ounce) can evaporated milk
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
  2. The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
https://familybreakfastrecipes.com/pumpkin-breakfast-casserole/

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Berry Breakfast Cobbler Recipe

Berry Breakfast Cobbler Recipe

Ingredients

  • 2 1/2 cups mixed frozen berries
  • 1 tablespoon brown sugar
  • 1/2 cinnamon stick, ground
  • 2 tablespoons flax seeds, ground
  • 1/4 cup unsweetened flaked coconut

Instructions

  1. Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.
https://familybreakfastrecipes.com/berry-breakfast-cobbler-recipe/

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Easy Rice Breakfast Treat Recipe

Easy Rice Breakfast Treat Recipe

Ingredients

  • 1 1/2 cups uncooked white rice
  • 3 cups water
  • 2 cups milk
  • 2 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Instructions

  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread rice onto a platter and allow to cool in refrigerator 8 hours or overnight.
  2. Stir together 2 cups of the rice and 1 cup milk in each of two microwave-safe bowls. Cook in microwave on high until hot but not boiling, about 5 minutes.
  3. Combine the sugar, cinnamon, nutmeg, and cloves in a sealable bag; shake to mix. Divide the mixture between the two bowls of rice; stir through.
https://familybreakfastrecipes.com/easy-rice-breakfast-treat-recipe/

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