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Recipe For Egg Pesto Breakfast Wrap

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Recipe For Egg Pesto Breakfast Wrap

Ingredients

  • 2 eggs
  • 1 1/2 teaspoons reduced-fat sour cream
  • 1/4 cup shredded reduced-fat Cheddar cheese
  • 2 tablespoons finely chopped onion
  • 1 1/2 teaspoons prepared pesto sauce
  • 3 grape tomatoes, sliced
  • 1 slice turkey bacon
  • 1/2 ounce marinated artichoke hearts, drained and thinly sliced
  • 1 10-inch flour tortilla
  • salt and pepper to taste

Instructions

  1. Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese.
  2. Spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. Stir in the tomatoes, and pour the egg mixture into the skillet. Cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. Remove eggs from the skillet, and set aside.
  3. Place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. When the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan.
  4. Spray the skillet with cooking spray, and place the tortilla into the hot skillet. Heat the tortilla until warm and flexible, and remove to a plate.
  5. Spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.
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Breakfast Pizza II

Ingredients

1 pound ground pork sausage
1 (8 ounce) can refrigerated crescent rolls
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (6 ounce) can mushrooms, drained and chopped
8 ounces shredded Cheddar cheese, divided
8 ounces shredded mozzarella cheese, divided

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How To Make Southwest Breakfast Burritos

Ingredients

12 eggs
2/3 cup milk
1/2 teaspoon salt
2 tablespoons butter
1 pound bulk pork sausage
2 tablespoons minced garlic
1/2 red onion, diced
1 tomato, diced
1/4 cup chopped fresh cilantro
1 (3.5 ounce) can diced jalapenos (optional)
1 (1 ounce) package taco seasoning
1 1/2 cups shredded Cheddar cheese
20 (6 inch) flour tortillas

Directions

Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.

Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.

Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.

Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.

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How To Make Ham and Cheese Breakfast Tortillas

Ingredients

12 eggs
1/3 cup milk
3 slices cooked ham, diced
2 green onions, minced
salt and pepper to taste
4 ounces Cheddar cheese, shredded
4 (10 inch) flour tortillas
1/2 cup salsa

Directions

Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.

Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.

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Recipe For Canadian Bacon Breakfast Stack

Ingredients

1 pound collard greens, rinsed and trimmed
1 onion, chopped
1/4 pound salt pork
6 egg whites
salt and pepper to taste
4 thick slices Canadian-style bacon
4 thick slices whole-grain bread, toasted
1 cup shredded Cheddar cheese
2 tablespoons chopped fresh chives

Directions

Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.

Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.

Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.

To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.

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