Tag Archives: breakfast

Chorizo Sweet Potato Breakfast Burritos

Posted on April 10, 2013 | 4 Comments

I don’t have the time I used to now that I’m a momma. But my taste buds haven’t changed their tune, and still require delicious meals on a daily basis. I used to spend a good chunk of Sunday afternoons bulk cooking breakfasts and lunches for the work week, but I never fully appreciated the beauty of a fridge full of prepared food until now. I love grab and go foods. And I love homemade #realfood grab and go meals even more.

About a month ago my co-worker walked into my classroom, eating a breakfast burrito, and told me she had my next recipe idea: chorizo sweet potato breakfast burritos. Yes please! That weekend I bought the necessary supplies and got to work. I’ve taste tested a few variations, and I think I have a blogworthy creation now.

The key to these breakfast burritos is good quality tortillas. My favorite brand is Tortillaland. Yes, you have to cook them yourself, which can add time to your prep, but I make mine a day ahead when I’m already making tortillas for dinner. Then I wrap them up, burrito style, in foil and place them in a freezer bag on the counter. They will keep 1 day like this, and won’t dry out.

Serves: 9

Ingredients:

9 tortillas, preferably Tortillaland

1 tube chorizo, or soyrizo for vegetarian

1 small sweet potato, peeled and diced

2 tsp olive oil

3 TBS butter

8 eggs

3/4 cup milk, or unsweetened soy/almond milk for dairy free

3/4 tsp salt

1/2 tsp cumin

1/4 tsp garlic powder

1/3 cup shredded cheddar

add ins: chives, onions, fresh garlic, bell pepper, etc.

Directions:

Pre-heat oven to 350. In an 8×8 glass pan melt butter in the microwave (about 30 seconds). Coat pan well with melted butter.

In a medium bowl mix eggs, milk, salt, cumin, and garlic powder. At this point you can add any veggie mix ins you like. My favorite is 1/4 cup chives. Pour into glass pan and bake 10 minutes. Stir with a fork and bake 15 more minutes. Stir every 5 minutes to break up and scramble.

Meanwhile, heat a pan with olive oil over medium heat. Pan fry diced sweet potato, approximately 10 minutes.

In another pan, heat chorizo, or soyrizo, over medium heat for at least 10 minutes. Regular chorizo is forgiving, and can be cooked longer. Soyrizo is not! It will get very dry if you cook it longer than 12 minutes.

When eggs and sweet potato are finished, add both the the chorizo/soyrizo pan, add cheese, and mix well. Spoon in even amounts into 9 tortillas. Wrap burritos in parchment paper, followed by foil, for storing. These will keep about 1 week in your fridge, or up to 6 months in the freezer.

To re-heat: remove foil, leave wrapped in parchment paper

from fridge, cook 45 seconds on high in the microwave
from frozen, cook 1 minute 30 seconds on high in the microwave

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Posted in regular

Tagged breakfast, burrito, chorizo, easy recipe, eggs, recipe, soyrizo, sweet potato

Fauxbux Bacon Gouda Breakfast Sandwich

Posted on May 22, 2012 | 8 Comments

I have a Friday ritual of treating myself to a grande decaf 2-pump vanilla latte and a bacon gouda artisan sandwich. Then my ritual started sliding back to Thursday, so I could make it through my weekly meeting. And then it found itself wedging into my Wednesday. This was creating a dent in my fun money that I’d rather save for pedicures.

via

So this weekend I purchased some bagel thins and gouda cheese and got to work. It isn’t exactly the same, but it hits the spot and is quite quick and easy to whip up on a work morning.

Fauxbux Bacon Gouda Breakfast Sandwich

Nutritionals: Cal 356, Carb 25g, Fat 22g, Pro 19g, Fiber 5g, Sugar 4g

Ingredients

1 Thomas Everything Bagel Thin

1 large egg

1 oz gouda cheese

1 slice bacon

1/2 TBS butter

salt & pepper to taste (or Jane’s Krazy Salt)

Directions

Bake up a batch of bacon any night of the week: line a jelly roll pan with foil, lay bacon on pan, put in cold oven and bring to 400, bake for 13 minutes and flip, bake an additional 5-10 minutes, removing when desired brownness is reached. De-grease on paper towels and store in the fridge for future use.

On the morning you’d like to enjoy your sammie, heat a small pan to medium and spray with cooking spray or olive oil. Crack egg into pan and stir up the yolk a tad. Flip as soon as possible, and layer a slice of gouda on top. Break one slice of bacon into two pieces and add to the pan. Cover pan and cook approximately one minute, or until the bottom of the egg is cooked through. Cook longer to increase the cheese melt factor.

Meanwhile, toast and butter your bagel thin. Top with egg/gouda and bacon. Wrap in foil to keep warm for your morning commute.

Now I just need to purchase a Nespresso and my fauxbux fix will be complete.

What is your favorite Starbucks menu item?

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Posted in regular

Tagged bacon, breakfast, cheese, Coffee, easy recipe, egg, recipe

How Pinteresting: Baguette French Toast

Posted on November 1, 2011 | 10 Comments

As previously mentioned, Trader Joe’s opened last week, and on my inaugural trip I purchased a sourdough baguette. Saturday evening we paired the baguette with some amazing blueberry vanilla chevre [goat] cheese (also picked up at Trader Joe’s), and it was a match made in heaven. Unfortunately, I left the baguette out on the counter, and found a stale half loaf Sunday morning.

To Pinterest I ran, err shuffled in a half-awake state, in search for baguette French toast. I found quite a few recipes, but they all required full French bread loaves. Back to Google, my old standby, I found this recipe for French toast using half a baguette. Perfect! I immediately pinned it, looked at a few more recipes for good measure, and got to work in my kitchen.

After discovering the hubs wasn’t interested in French toast (what?!), I decided to doctor the recipe and turn it into PUMPKIN French toast!

Pumpkin French Toast with Pumpkin Syrup

Adapted from this recipe, pinned here

Serves 1

Ingredients

1/4 baguette, sliced at an angle (I used sourdough)

1 egg

1 TBS milk, soy milk, or almond milk (I used soy)

1 TBS canned pumpkin

1 TBS brown sugar

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp vanilla bean paste

1 TBS butter

Topping Ingredients

2 TBS chopped pecans

2 TBS canned pumpkin

2 TBS maple syrup

French Toast Directions

Heat large cast iron pan over medium high heat. Once hot, add butter to coat the pan.

Meanwhile, mix together egg, milk, pumpkin, brown sugar, pumpkin pie spice, cinnamon, and vanilla bean paste. Once pan is hot, dip bread in egg mixture and coat evenly.

Place coated baguette slices in pan, checking after a couple of minutes. Once brown, flip and cook until brown on the other side.

Topping Directions

Heat small pan over medium heat. Add pecans and toast. This will take about 2 minutes. Remove from heat once they are fragrant.

In a small bowl, combine 2 TBS canned pumpkin and 2 TBS maple syrup. Mix well.