Tag Archives: egg

tTt’s Sausage Egg N Potato Burrito

ttteggpotatoburrito

Potatoes, cubed small
Olive Oil + shake of Seasonal Salt
add to pan, add Potatoes, season with:
Dried Oregano, Basil, Pepper

1 lb Ground Pork Sausage, cooked with:
1/2 pkg. Frozen Sweet Bell Pepper/Onion Mix
4 Mushrooms, sliced or chopped

Scrambled Eggs+ Basil Oregano

Soft Shells
Mayo
Shredd. Cheese

Cube Potatoes. Mix Olive Oil with Seasoned Salt. Add to pan, add Potatoes. Cook and Season with Oregano, Basil, Pepper. In sep. pan cook Sausage with Pepper Mix and Mushrooms. On Softshell add All (Including Mayo, Shredd. Cheese). Butter Flavor Cooking Spray skillet. Brown all sides. Sprinkle with Garlic Powder. Serve with Salsa and Sour Cream

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The Smoothered Biscuit (Egg and Bacon Biscuit with TOMATO GRAVY)

tomatogravya


Giant Fridge Biscuits*
6-8 Bacon Slices, baked (Save drippings and 2 slices for gravy)
Eggs
Cheese slices (Optional)

– TOMATO GRAVY: –
2c Tomatoes (Or canned crushed tomatoes)*
1/2 small Onion, chopped
2-3 Bacon Slices
1/4c Bacon Grease
1/4tsp Sweet Pepper and Onion Season (From Fleet Farm)
1 small Orange Blaze Sweet Bell Pepper, chopped
1/4tsp Sea Salt
1/4tsp Garlic Powder
1tsp Louisiana Hot Sauce
1tsp Tomato Paste (Optional)
–1/2c chicken broth (Hot) + 2T Flour
–1/4c Heavy Whipping Cream

Place foil onto pan, fold sides up (To catch grease). Bake about 12-15minutes at 425. Reserve 1/4c grease and 2-3slices for gravy.
Chop tomatoes. In stove top pan, mix sauce ingredients EXCEPT broth, flour, and whipping cream. Scoop out 2/3 of tomato mixture, blend in blender with 2-3 slices of bacon, til smoothish. Add back to pan.
Start baking biscuits.
Microwave broth til hot. Whisk in flour til thick.
Heat tomato mixture on stovetop, stirring in broth and flour mixture, making it a thick gravy.
Stir in Whipping cream.
Place egg and bacon on each biscuit. Top with gravy. Eat!

*I used Sunnys & Romas from our garden, hence the orange color. Also, you can use bagels, homemade biscuits, crescents, etc.

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EggTastic Pizza (Egg Pizza)

eggpizza


1 12oz Fridge Crescents
Hollandaise Sauce Packet, prepped (DON’T add suggested lemon juice)
7 Eggs
2 TO 3 oz. Velveeta Cheese, cubed
Up to 1/4 lb Chorizo (Or sausage of choice)
1/4c Heavy Creamer
Shredded Mild Cheddar Cheese
Pepper
Oregano

Preheat oven according to crescents. Make hollandaise sauce. Set aside. In bowl, mix heavy creamer and eggs. In skillet sprayed with cooking spray, brown meat. Add in egg mix and velveeta. Cook.
In cake pan, spread out crescents. Top with desired amount of hollandaise sauce. Top with eggs. Sprinkle shredded cheese. Sprinkle pepper and oregano on top. Bake accordingly, mine always goes about 5 minutes longer.
*You can add whatever other toppings you like: Onions, jalapeno, etc.

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Dat Poos-ta’s the DEVIL! (Deviled Egg Pasta Salad)

deviledeggpasta


4c COOKED Shell Noodles, and drained (Or to taste)
10 Boiled Eggs, minced
2c Mayo
1/8c Apple Cider Vinegar
3T Dijon Mustard
1 tsp Sugar
1/8 tsp Sea Salt
3/4 tsp Paprika + More to sprinkle later
1/4 tsp Black Course Pepper
1/3c Sweet Relish
1/2 Onion, chopped
1.5 to 2c Celery
Small handful Mild Shredded Cheddar Cheese
Optional: SPLASH EACH bowl served with HOT SAUCE. Sprinkle each bowl with minced sliced tamed Jalapeno Slices.

Mix season, sugar, vinegar, mayo, relish, onions, and celery. Set in fridge. Boil noodles (Boil: Bring water with 1/8tsp sea salt and .5T Extra Virgin Olive Oil. Add noodles, cook 10-13minutes). Drain. Add all together. Top with shredded cheese. Sprinkle top with a LITTLE paprika.
Tip: When boiling noodles, add EVOO to water. Helps with noodles sticking. And… Depending on how saucy you want this… Try 4.5 to 5 cups noodles. But, note that the longer it sits the more the noodles eat up the flavor.

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Chipotle Roll-AY! (Chipotle Chicken and Rice Wraps)

adobochickeneggroll

4 Chicken Breasts (I use frozen)
1-2 can Chipotle Peppers in Adobo Sauce (Entire can with sauce, mince peppers)- I only use 1 can.
1 tsp Cumin
*Optional: 1/2 cup total Peppers (Ex: Green, red, Yellow), sliced thin
*Optional: 1/2 of SMALL onion, sliced thin
Rice:
2 cups Minute Instant Brown Rice
Good handful Cilantro, minced
About 4 good splashes of Lime Juice (Fridge concentrate kind)
2 Beef Broth Cubes, crushed (1 per cup water used for rice)
Egg Rolls (Or softshells)
Jarred Jalapenos, minced (Optional)
Throw chicken, cumin, salt, pepper, peppers, onion in crockpot. I only use 1 can Chipotle Peppers with Adobo, but, you may want one more. Spicier, tho. Cook until chicken is done. Shred chicken. Add back into crock. Mix well. Prepare rice. I microwave in microwave safe bowl with microwave safe lid. I add water to rice (As box suggests). I add the crushed broth, cilantro, and lime. Stir. I cook according to box. But, halfway through I stir, then finish cooking. When done I stir again, taste test, make sure it has nice lime flavor (Offset adobo). If not, add more. Stir, set aside covered a few minutes.
Fill eggrolls with chicken mixture and rice mixture. Top with minced jalapenoes. Wet corners, wrap up. Spray skillet with butter cooking spray. Brown all sides. When done, I always sprinkle lightly with garlic powder. Serve with sour cream.