Peruvian Breakfast Tacos

Really, this is just breakfast burritos with Edam cheese, the only melting cheese here and it is wonderful cheese anyway, and cilantro, and aji, the Peruvian equivalent of jalapenos but even more flavorful and a lovely orange color even though they are called aji verde! Tomatoes, green onions and cilantro round it out! So yummy and such a pretty plate of condiments!

Breakfast Tacos

These breakfast tacos are great on the go. I make a huge batch in advance and then wrap them individually in plastic wrap or a baggie and pop them in the freezer. Then, when I want a quick breakfast, I take it out, microwave it for 1 minute (if still frozen, 30 seconds if thawed) and eat! I also will grab one on my way out the door and just pop it in the microwave when I get to work. You can really pump these up with more vegetables or more meat if you prefer...or you could also add potatoes....just throw in there whatever you like.

Ingredients:
1/2 onion chopped
1 bell pepper chopped (I prefer yellow/orange/or red)
1 cup shredded cheese (whatever you prefer, I used cheddar)
1 hand full of fresh spinach
salt and pepper to taste
9 eggs
16 tortillas
2 teaspoons of Mrs. Dash
1 tablespoon Oil or butter (I used olive oil)
1/2 to 1 cup of chopped up ham, bacon, or some other breakfast meat, I really like the ham, so I put about a cup in there but for bacon bits I would probably use less.

Place oil in large skillet and melt, then add onions and peppers (and any other veggies you might want to throw in there). Once they have started to get translucent and toasty, add the spinach and stir it around until it is fully wilted, then add the seasonings and continue to stir as needed.

While that is cooking, I will lay out about 5 tortillas and put a little shredded cheddar on each.

Back to the skillet....Crack your eggs into a container and mix them with a fork to break them up, then add them to the skillet. You can also add a little milk here if you prefer...or cream if you want to live high on the hog. Continue stirring to make scrambled eggs until they are done to the firmness that you desire. My husband wants them WAY done...no question on whether they are cooked...so that is how I do it. That is what you get when you have a Poultry Scientist for a hubby.

Once the eggs are done, taste them to make sure the seasoning is right, then just take a large spoon and place the egg mixture down the middle of every tortilla, fold the tortilla in half and then wrap up in plastic wrap or place in a baggie. You can really make these tacos or burritos...its your choice. Then, I usually hold a few out for tomorrow's breakfast and just put those in the fridge, and the rest I place in the freezer individually wrapped.

I love them! I made 16 last time I made them but if you want to bulk them up a bit, you would make less and use more filling. This is a great grab and go breakfast on those busy mornings....and its easy for older kids to fix themselves since it just involved a microwave.

Brunch Eggs

For those of you who were at the Kotter reunion a couple of years ago (which I know wasn't most of you- sorry) this is what we served for breakfast at Melissa's house.

10 eggs well beaten
Add: 16 oz Cottage cheese
1lb. Monterey jack grated
1/2 c. flour
1 tsp salt
1/2 c. melted butter
2 oz. diced green chilis
Mix well. Pour into an extremely well buttered (or sprayed) 9x13 pan. Bake at 350 for 35 minutes. Topr with sour cream and salsa.

Dutch Babies

This is an old Stratton family favorite. I know we tend to give things our own names, so for you non-Strattons out there, these are German Pancakes. They're so easy to make, but so tasty to eat.

1/2 stick butter
3 eggs
3/4 c. milk
3/4 c. flour

Heat oven to 425 degrees. Melt the butter in a 9x13 pan. {I just put the butter in the pan and stick it in the oven while it's warming.} In a blender, mix the eggs, milk and flour. Pour that mixture into the buttery pan and cook for 15 minutes. Top with powdered sugar, syrup or fresh fruit. Enjoy!

Frittata with Asparagus, Tomato and Fontina

6 large eggs
2 T whipping cream
1/2 t salt
1/4 t pepper
1 T olive oil
1 T butter
12 oz. asparagus, trimmed and cut into 1/4" to 1/2" pieces
1 large tomato, seeded, dices
3 oz. Fontina, diced

Preheat the broiler. Whisk the eggs, cream, salt and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2" over proof skillet over medium heat. Add asparagus and saute until crisp tender, about 2 minutes. Raise the heat to medium-high and add the tomato and a pinch of salt and saute two minutes longer. Pour the egg mixture over the asparagus and cook for a few minutes until the eggs begin to set and sprinkle with cheese. Reduce the heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide onto a plate.

(We actually baked this in a 350 oven for about 10 minutes rather than under the broiler to get the eggs thoroughly cooked)

This is a Giada De Laurentis recipe from the Food Network.