Breakfast Burritos

By Cyndi Malloy

This is my own version of breakfast burritos. They are great for Sunday brunch served with fresh fruit on the side. I started out making them very simply when the kids were young, using just the basic ingredients. As they got older, and liked a greater variety of foods, I began adding more ingredients. I line up all the ingredients in an assembly line, and ask each person what they want in their burrito, making one at a time. I really stuff them and make them BIG! I wrap each burrito in foil, and place it in the waiting warm oven. When all of them are made, out come the warm burritos and we all eat together. Because they are wrapped in foil, they are also great for taking with you on the go. Use your imagination with the ingredients and cater to your own preferences. Most in my family like "The Works!"

This recipe will make approximately 4 large burritos. I would double it for my family when the kids were all home. I generally use about 2 1/2 eggs per burrito.

10 large eggs, scrambled
8-10 pieces bacon, cooked (or substitute sausage)
shredded cheese blend (cheddar/jack or Mexican blend), as much as you want
28 oz bag frozen O'Brien potatoes, cooked per directions on bag
2 ripe avocados, sliced
giant flour tortillas, at least 12 inch diameter

1. Warm tortilla in microwave or on stove top until it is soft and easily bendable without cracking.
2. Lay tortilla on 18" long piece of foil. I start with eggs first, then move down the line of ingredients, layering them. Add avocado last, so it isn't cooked by the hot ingredients.
3. Fold and roll the tortilla burrito style and wrap it in the foil.
4. Place in a slightly warm oven if you are making more than a few burritos. Repeat for each burrito.
Remember, you can customize them. If you plan to leave the burritos in the oven for more than 5-10 minutes, don't add the avocado until after they come out of the oven. Serve with salsa or other hot sauce. Tom and the boys like Cholula sauce on them.

Creamed Eggs and Potatoes

by Kathy Valenzuela

This recipe is perfect for a brunch buffet. Make it the night before and microwave it in the morning. Or, if you’re a morning person, just cook the eggs and potatoes ahead of time and you’ll still have less work in the morning.

Ingredients:
8 hard-cooked eggs
2 large or 3 medium potatoes
8-10 slices chipped ham or cooked bacon

Sauce:
3-4 TB butter
5 TB flour
1 tsp mustard
Dash salt
Dash white or black pepper
2 ½ cups milk

Directions:
1. Chop ham into small squares, or crumble cooked bacon.
2. Boil potatoes, or microwave on high, 8-10 minutes, until tender but not falling apart.
3. Peel potatoes, if desired, and cut into cubes.
4. Melt butter in a medium-sized saucepan. Add flour and seasonings, then slowly stir in milk, cooking over medium heat and stirring constantly.
5. Bring to a boil, still stirring, until thickened. Stir in ham or bacon; remove from heat.
6. Peel and dice eggs; fold into sauce. Gently fold in potatoes until thoroughly mixed.
7. For a buffet, spread into 8" square Pyrex or Corningwear dish and serve warm or room temperature. For the family, spoon over toast or English muffins.

Old Time Egg Pancake

by Michael Malloy

This recipe, which is adapted from one given to us by a family friend, makes a breakfast treat that’s halfway between a pancake and an omelette. It puffs into fantastic shapes as it cooks, and then subsides as it cools.

serves 4

Ingredients:
6 eggs
2/3 cup milk
2/3 cup flour
1/2 tsp salt
1 TB margarine or butter

Directions:
1. Lightly coat bottom and sides of oven-proof skillet, or 8x8 square pan with non-stick cooking spray, then add margarine or butter. Place skillet or pan in oven and preheat to 400°.
2. Beat eggs slightly and add milk, flour and salt and combine with a rotary beater until smooth. Pour into hot skillet or pan and bake, uncovered, for 17-20 minutes, until center is set and edges golden brown. Serve hot with honey or jam, or sprinkle with lemon juice and powdered sugar.

Eggs with Tortillas (Migas)

by Kathy Valenzuela

Ingredients:
3-4 corn tortilla
oil
salt
4-6 large eggs, beaten
milk

Directions:
1. Heat oil in a skillet over medium heat.
2. Tear up tortillas and add to the pan.  Fry until just a little crispy.
2. Beat eggs with a little milk and salt and pepper to taste. Add to pan, lower heat a little, and cook until no longer runny.

Dorothea's additions:  mix in cumin, cilantro, chopped onions, and garlic with the eggs.  Serve with guacamole or salsa.