Steak and Eggs Burritos

My husband loves the steak & egg burritos from Jack in the Box. I try to copy theirs. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.

Serve: 12 Cook: 40 mins.

Ingredients:
3-4 top sirloin steaks
1 Tbsp. olive oil
1 cup chunky salsa
2 Tbsp. ground cumin
2 Tbsp. garlic salt
1 cup fresh cilantro, finely chopped
2 cups Mexican cheese blend
15 eggs or 32 oz. egg substitute
1/2 box of frozen hash brown patties (5 patties)
12 large flour tortillas
1 can of diced tomaoes & green chiles
a pinch of chilpotle salsa

Directions:

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl combine olive oil, salsa, cumin, garlic salt, and cilantro.
3. Place steaks in a shallow baking dish. Pour mixture over steaks.
4. Place in oven for 15-20 minutes or until they reach desired doneness.
5. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
6. Preheat oven to 350 degrees F. Wrap tortillas in foil (about 4 in a batch) and heat in the oven for 5 to 10 minutes.
7. Mean time, pan fry hash browns on medium heat, 5 minutes per side. Let it cool; cut into strips; set a side.
8. While the steak is resting, cook the eggs. Pour desired amount of eggs into non-stick skillet over medium heat. Stir gently until eggs are set and slightly moist. Set a side.
9. In a small bowl, mix diced tomatoes and a pinch of chilpotle salsa.
10. To serve, divide eggs evenly among the tortillas. Add steaks & hash browns. Sprinkle each with about 2 tablespoons cheese and 1 tsp. salsa and roll up.
11. Serve with tomato Salsa and sour cream.

Perfect Oatmeal

A perfect way to start the day! And who would have thought that a bowl of oatmeal could provide over half of the daily value for those hard-to-find omega-3 fatty acids as well as 109% of the daily value for manganese. Enjoy!

Serves 2

Prep and Cook Time: 15 minutes

Ingredients:

• 2 1/4 cups water
• dash salt
• 1 cup regular rolled oats
• 1/2 tsp cinnamon
• 1/4 cup dried cranberries or blueberries
• 1/4 cup chopped walnuts
• 1 TBS flaxseeds
• 1 TBS blackstrap molasses
• 1 cup milk or dairy-free milk alternative

Directions:

1. Combine the water and salt in a small saucepan and turn the heat to high.
2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes.
3. Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat.
4. Let set for 5 minutes.
5. Serve with milk and molasses.

Evergreen Frittata

Serve: 8 Prep: 10 min Cook: 1o min

Ingredients:

• 10 large eggs, lightly beaten
• Salt & Ground Black Pepper, to taste
• 2 Tbsp chopped fresh dill
• 2 Tbsp chopped flat-leaf parsley, plus 1 Tbsp for garnish
• 2 Tbsp unsalted butter
• 8 oz. sour cream

Direction:

1. Preheat oven to 350 degreeF. Beat effs with salt, pepper, and herbs.
2. Melt butter in a 10-inch ovenproof skillet over medium-low heat until it forms, coating the bottom and sides. Add eggs. Place skillet in the oven for 10 minutes.
3. Let rest for 5 minutes. Invert onto a round plate and garnish with parsley. Serve with sour cream on the side.

* When removing the skillet from the oven, beware of the hot handle!

Breakfast Parfait

Serve 4
Ingredients:

• 2 cups plain or vanilla yogurt
• 2 cups granola
• 1 pint strawberries, sliced

Direction:

1. Distribute half the yogurt among four 12-ounce parfait glasses or standard drinking glasses, putting ¼ cup in each glass.
   
2. Distribute half the strawberries over the yogurt, and then put ¼ cup of granola on top of the strawberries in each glass.
   
3. Top with the remaining yogurt, then the remaining fruit, and finally the remaining granola. Serve at once or, if a softer texture is desired, cover and refrigerate overnight.~

* Alternation:

Cut all kinds of fruits, combine fruit in a large bowl and stir in confectioners’ ugar. Refrigerate for 10 minutes. Place 3 tablespoon of yogurt in a 8 oz. glass & add fruit and top generously with remaining yogurt.

Egg Muffins

Serve: 4 Prep: 10m Cook: 20m

Ingredients

• 6 large eggs.


• 1 cup of cooked sausage, chopped.


• ¼ cup chopped onions.


• ¼ cup chopped vegetable (black olive, mushroom, green pepper...).


• 1/3 cup diced cooked potatoes-use frozen shredded hash brown potatoes.
  
• 1 teaspoon minced garlic.


• 1 teaspoon dried oregano.


• 1 teaspoon dried thyme.


• ½ teaspoon salt.


• ¼ teaspoon pepper.


• 1 tablespoon flour.


• 1 tablespoon water.


• 2 table spoon grated Parmesan cheese.


• Salsa

Directions

1. Put a little bit of oil in the fry pan, sauté the chopped onions and garlic and add vegetable and potatoes, cook well

2. Add the cooked sausage & oregano, thyme, salt, pepper to taste

3. In the bowl, combine eggs, Parmesan cheese, water, and flour, mix well.

4. Add sausage mixture into the egg, mix well

5. Spray the muffin pan with the oil, fill the mixture into the muffin cup 3/4 full and bake them 350 degrees, 20-25 minutes.

6. Carefully run a knife around the edges cups to loosen.

7. Serve with salsa