Breakfast Ideas

Breakfast Tacos

Here is an interesting twist on breakfast that the whole family will enjoy. A quick blender salsa is added to eggs after they are soft-set.
Tomatillo Salsa:
8 oz. Tomatillos - (about 3 medium tomatillos, husks removed
1 jalapeno pepper - stemmed
1/4 c. fresh cilantro
1/2 t. salt
Tacos:
1/4 c. chopped fresh cilantro
1 tomato
8 hard taco shells
1 c. shredded Mexican cheese blend - divided
6 eggs
2 T. water
1 T. butter
1. Preheat oven to 350°F (180°C). For salsa, bring water to a boil in (2-qt./1.8-L) Saucepan. Add tomatillos and jalapeño pepper; cook 5-8 minutes or until tomatillos are tender.
2. Meanwhile, for tacos, chop cilantro and dice tomato using Santoku Knife; set aside.
3. To finish salsa, transfer tomatillos from Saucepan to blender container using Slotted Spoon. Remove jalapeño pepper from Saucepan; test for spiciness. Add desired amount of pepper to blender; cover and blend until smooth. Add cilantro and salt; blend 2 seconds or until cilantro is coarsely chopped.
4. To finish tacos, line up taco shells, side by side, in Medium Bar Pan; fill with half of the cheese. Bake 5-6 minutes or until cheese is melted. Remove from oven.
5. As taco shells bake, whisk eggs and water in Small Batter Bowl. Place butter in (10-in./25-cm) Skillet; heat over medium heat 1-3 minutes or until foamy. Add eggs; cook and stir 2-3 minutes or until eggs begin to set. Add 1/4 cup (50 mL) of the salsa; cook 1-2 minutes or until eggs are completely set.
6. To serve, spoon eggs evenly into shells; sprinkle with remaining cheese, cilantro and tomato. Serve with remaining salsa.
Yield: 4 servings
Tips: Tomatillos are also referred to as “husk tomatoes” because of their papery outer skins. Tomatillos are quite tart and are typically cooked before using. When buying tomatillos, the husks should be fresh looking, not brown and wrinkled. The fruit should be firm to the touch and not “splitting” the husk.
The heat level of jalapeño peppers can vary widely. To test for spiciness, cut off and taste the end. It's best to add the jalapeño pepper conservatively; it's far easier to spice up a mild salsa than to try to reduce the heat once too much has been added.
To save even more time in the morning, substitute prepared salsa verde for the tomatillo salsa.

Little Sizzlers Breakfast Bites

1 T. butter
6 eggs
1 (12 oz.) pkg Little Sizzlers Pork Sausage Links - cut into small pieces
1/2 c. finely chopped onion
1/2 c. finely chopped green bell pepper
1/8 t. garlic powder
1 1/2 c. dry biscuit baking mix
2 c. shredded sharp Cheddar cheese
Salsa
Heat oven to 375º F. Meanwhile, in large skillet, in butter, cook eggs until lightly scrambled; set aside to cool slightly. In large bowl, combine sausage, onion, bell pepper and garlic powder. Add baking mix and shredded cheese. Using clean hands, knead mixture until well blended (mixture will resemble meat loaf). Stir cooked eggs into sausage mixture and combine until blended. Shape mixture into 1-inch balls. Place on lightly greased baking sheet. Bake 20 minutes or until sausage is cooked through and bites are lightly browned.* If desire, serve with salsa on the side. Makes 42.
Baking option: Place sausage mixture into a lightly greased 9x13-inch baking dish. Bake at 350º F for 25-30 minutes or until cooked through and golden brown. Cut into squares and serve.
* After breakfast bites are cooked, you may also freeze in a single layer. To reheat, place frozen breakfast bites in a single layer and bake at 375º F. for 15 minutes or until heated through. To microwave, place frozen bites in a single layer on a microwave-safe plate. Heat on HIGH for 30 seconds or until hot.

Breakfast Kebabs

You can use any breakfast meat on these skewers — keep them an assorted variety or stick with just one of your favorites.
Makes: 6 kebabs, 1 cup sauce
FOR THE SAUCE:
1 cup purchased barbecue sauce
3 Tbsp. apple jelly
1⁄4 tsp. ground cinnamon
FOR THE KEBABS:
6 pork sausage links - cut into 1-inch pieces
6 strips thick-sliced bacon
8 oz. ham steak - cut into 1-inch pieces
Preheat oven to 350° line a baking sheet with foil and top with a cooling rack. Coat rack with nonstick spray.
Combine barbecue sauce, jelly, and cinnamon in a small saucepan over medium heat until jelly melts and sauce is warm.
Thread sausage pieces, bacon strips, and ham pieces loosely onto six 10-inch long skewers. Brush kebabs with sauce and transfer to the prepared baking sheet.
Roast kebabs until all meats are browned and cooked through, 45–50 minutes. Baste and turn the skewers every 10 minutes to ensure even cooking. Remove from oven and serve immediately.

Mini Frittata

10 large eggs
1/2 cup cooked sausage
1 cup spinach - finely chopped
1 leek - sliced lengthwise (green parts discarded) and thinly sliced into half moons
1 cup shredded mozzarella
1 pinch coarse salt
freshly ground pepper
1 tablespoon fresh oregano
Preheat oven to 375.
In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.
To the pan, add the sausage and cook until it’s cooked through.
Pour the eggs into a non-stick muffin tin. Sprinkle the leeks evenly into each eggy mixture; followed by a some sausage; now the spinach. Sprinkle some cheese and oregano on top of each frittata.
Bake at 375 for about 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes. Print this post