15 Aug Migas (Tex-Mex Omelets)

From Classen Grill – Oklahoma City, OK

Serves 2

Ingredients:

  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup bite-size pieces of unsalted tortilla chips
  • 1/2 cup diced tomatoes
  • 2/3 cup grated cheese (monterrey jack or cheddar)
  • 1-2 tablespoons finely chopped fresh jalapeños, if desired
  • Salt and pepper to taste

Directions:

  1. Cook onion in butter in a heavy skillet over moderate heat until soft.
  2. Mix eggs, milk, and tortilla chips together. Pour into skillet with onion.
  3. Cook, stirring until eggs begin to set. About 1 minute.
  4. Add tomatoes. Stir until eggs are set.
  5. Remove from skillet and immediately top with cheese. Garnish with jalapeños, if desired, and season with salt and pepper to taste.
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13 Jun Breakfast Chili Rellenos

From the Grant Corner Inn in Santa Fe, NM

Serves 6

Picadillo Filling Ingredients:

  • 1/2 pound very lean ground beef
  • 1 clove garlic, minced
  • 1 1/3 cups tomato sauce
  • 2 tablespoons raisins
  • 3 tablespoons sherry
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoons sugar
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 cup slivered toasted almonds

Other Ingredients:

  • 6 roasted, peeled long green chiles
  • 1 1/2 cups milk
  • 1/4 cup all-purpose flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups (1/2 pound) grated mild cheddar cheese


Directions:

  1. Preheat oven to 350. Grease 6 oval gratin dishes.
  2. In a medium skillet, brown ground beef and garlic. Add tomato sauce, raisins, sherry, cinnamon, cloves, sugar, vinegar, 3/4 teaspoon salt, and almonds. Cook uncovered over medium heat for 20 minutes or until most of the liquid has evaporated. Cool.
  3. Stuff each chili with as much of the mixture as it will hold.
  4. Combine milk and flour, whisking until smooth. Add eggs, salt, and pepper. Put one chili in each gratin dish and cover with custard mixture. Sprinkle with cheese.
  5. Bake uncovered at 350 degrees for about 35-40 minutes, until puffed and lightly browned.
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04 Aug Eggs Poached On Sweet Peppers & Onions

From Edibles Magazine Summer 2015, Serves 4

Ingredients:

  • 1/4 cup olive oil
  • 2 sweet red peppers, sliced
  • 2 medium onions, sliced
  • 2 large tomatoes, peeled, seeded, and coarsely chopped
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried
  • Salt and fresh ground black pepper
  • 8 large eggs
  • 1/2 cup grated parmesan cheese for garnish
  • 2 tablespoons chopped flat-leaf parsley for garnish

Directions:

  1. In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes. Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste.
  2. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations. Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6-8 minutes. Season with salt and pepper and sprinkle with the parmesan and parsley. Serve promptly.
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17 Jun Mexican Style Breakfast Tacos

There are many variations that would be great – try adding sautéed potatoes, peppers, or onions as well.

Ingredients:

  • 6 oz chorizo (or other) sausage
  • 8 6-inch corn tortillas
  • 6 farm fresh eggs
  • ¼ cup milk
  • pepper & salt
  • 1 cup queso blanco (or other cheese)
  • 1 dash hot sauce
  • ½ cup salsa

Directions:

1.  Crumble sausage into skillet and cook until evenly brown. Set aside.

2.  In a medium bowl, whisk together eggs and milk with salt and pepper. Cook eggs over medium heat until almost firm. Add sausage.

3.  Meanwhile warm tortillas in microwave or on stovetop. Sprinkle cheese onto each tortilla while hot, then add egg and sausage mixture. Top with salsa and hot sauce.

 

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15 Apr Sweet Potato & Spinach Breakfast Strata

Ingredients:

  • 2 cups cubed sweet potato
  • 1/2 medium sweet onion, diced
  • 1 T olive oil
  • 1/2 tsp sea salt, divided
  • 1/2 tsp pepper, divided
  • 2 cups spinach, shredded
  • 1/2 lb. stale sourdough bread, cubed
  • 4 oz. shredded fontina or other cheese, divided
  • 1 T minced fresh rosemary
  • 1 T minced chives
  • 5 large eggs
  • 1 1/2 cups whole milk

Directions:

1.  Prepare the night before you plan to serve it. Roast sweet potatoes and onions in olive oil, salt and pepper at 400 for 15-20 minutes.

2.  Place the spinach in a large bowl and scoop hot sweet potatoes and onions on top. Stir, letting spinach wilt just slightly. Add bread, along with 2 ounces of cheese, the rosemary and the chives, tossing until well combined.

3.  Lightly grease a 9×9-inch baking dish. Scoop the bread mixture into the pan, evenly distributing the spinach and sweet potatoes. In a separate bowl, whisk together the eggs, milk, salt and pepper. Pour over the bread mixture, pressing down on the bread to submerge it completely in the egg mixture. Cover with foil and refrigerate overnight.

4.  In the morning, bake the strata for 45 minutes at 350, covered. Remove the foil, sprinkle with remaining 2 ounces of cheese, and continue to bake uncovered for 20 to 30 minutes until the strata has puffed and the cheese is browning. Serves 4-6.

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