Frozen breakfast Burritos

Frozen Breakfast Burritos
 
1 dozen Eggs
1/4 C Milk
Salt & Pepper to taste
1 lb Pork Sausage, browned & drained
1/2 Medium Onion
1/2 Green pepper
1/2 Red pepper
2 C Hashbrowns
2 1/2 C Sharp Cheddar Cheese
1- 1 1/2 C Salsa
20-25 Tortillas
 
Wisk eggs, milk, & salt/pepper together and scramble.  Place in large bowl.  Add cooked/crumbled sausage.  Saute onion & peppers with about 2 T. EVOO and add to bowl of goodies.  Add hashbrowns, cheese, and salsa and stir together.  Put approx 1/2 cup of mixture on tortilla and roll burrito style.  Roll into a rectangle of parchment paper, throw about 20 burritos into large Ziploc and freeze.  Microwave each burrito appox 50 seconds each side.
 
** This is our adapted recipe from the original that calls for only eggs, sausage, and cheese.  This is obviously a very forgiving recipe easily adapted to taste.  I've added chopped up sausage links and bacon before : )  The salsa should make the mixture just wet enough to stick together slightly.  We've added more and a few juices will run out of the parchment paper when heated up and make the burrito a little soggy. The trick is extra cheese to hold together : )  My husband loves to eat these before or after a long shift so they don't last long in the freezer.  My 3 year old will also gobble one up. 

 

Ultimate Coffee Cake

16 to 18 unbaked frozen dinner rolls
1 (3 oz) package regular butterscotch pudding (not instant)
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup ) buter, melted.

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while it is rising overnigt, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove.
Serve by pullin apart chunks with forks.--Recipe from FoodNetwork.com

Pumpkin Pancakes with Apple Cider Syrup

Pumpkin Pancakes with Apple Cider Syrup

2C all purpose four

2T sugar

4tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

4 eggs, separated

2C milk

1C canned pumpkin

4T canola oil

Combine the dry ingredients in a bowl. In another bowl whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form, the fold into the batter. Pour batter by ¼ cupfuls onto hot greased griddle. Turn with bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup or with maple syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.

Apple Cider Syrup

1 ½ C apple cider or juice

1C packed brown sugar

1C corn syrup

4T butter or margarine

1tsp lemon juice

¼ tsp ground cinnamon

¼ t ground nutmeg

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat, simmer uncovered for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.