Cheddar Archives - Page 4 of 12 - Family Breakfast Recipes

Tasty Breakfast Burritos

Ingredients

Instructions

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).
Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.
Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

Ingredients

Instructions

In a greased 11-in. x 7-in. x 2-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean.

Ingredients

Instructions

Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.

Ingredients

Instructions

In a skillet, brown and crumble sausage until fully cooked. Remove sausage, reserving drippings.
In the drippings, cook potatoes and onion until potatoes are browned, stirring occasionally.
In a bowl, beat eggs, milk, parsley and salt; pour over potato mixture.
Add sausage; cook and stir gently over medium heat until eggs are set. Sprinkle with cheese.
Cover for 1-2 minutes or until cheese melts.

Ingredients

Instructions

Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons drippings in the skillet with the bacon.
Stir in contents of au gratin potato mix, water, milk green pepper, onion and thyme. Bring to a boil, stirring frequently.
Reduce heat; cover and simmer, stirring occasionally, for 20 minutes.
Transfer to an ungreased 2-qt. baking dish. Make six indentations. Pour an egg into each indentation. Sprinkle with pepper. Cover and bake at 350 degrees F for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese.

Ingredients

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.