February is recognized for many things – the blistering cold, candy hearts, Black History Month – but let’s not forget, that it’s also Hot Breakfast Month! That’s right, a month to celebrate starting our days off strong with a hearty meal – sorry cereal!
Here are three delicious, warm-you-up recipes that can be made for just your family or multiplied to feed the masses.
Each burrito can be customized for individual preferences and made in bulk. Have leftovers or want to make them ahead of time? Simply wrap each burrito in saran wrap and place it in your freezer. When you’re ready to eat, remove the plastic wrap and wrap the burrito in a damp paper towel. Microwave for about three minutes, or until warmed through.
- 2 cups frozen tater tots
- 2 Tablespoons olive oil
- 8 breakfast sausage links, casing removed
- 8 large eggs, lightly beaten
- 1/3 cup half-and-half
- Salt and pepper to taste
- 1 (16-oz) can refried beans
- 8 (8-inch) flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 Roma tomatoes, diced
- 1/4 cup chopped fresh cilantro
- Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.
- Cook tater tots according to package instructions; set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
- Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half-and-half; season with salt and pepper. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
- Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes, and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style. Place seam-sides down, onto prepared baking sheet; cover.
- Place into oven and bake until heated through, about 12-15 minutes.
- Serve immediately (or freeze).
Biscuits and Gravy
Is there anything more comforting than surrounding yourself with friends and family, as the last light from the previous night’s campfire flickers, to share a hearty breakfast? Picture a late spring morning or one in early fall, where the air is crisp and the gravy piping.
- 1 pound breakfast sausage
- 1/2 cup all-purpose flour
- 4 cups 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 homemade biscuits
- In a large, deep-sided skillet, brown the sausage over medium heat, breaking into pieces as it cooks. Do not drain any fat, unless it is more than 2 tablespoons.
- Once the sausage is fully cooked, sprinkle the flour over the meat and stir to combine.
- Pour in milk and bring to a simmer, stirring constantly over medium heat, until gravy has thickened to the desired consistency.
- Season with salt and pepper and serve over warm biscuits.
- 6 Tablespoons butter
- 2 cups all-purpose flour
- 1 Tablespoon sugar
- 1/4 teaspoon baking soda
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- Preheat oven to 450 degrees.
- Cut butter into small cubes, and place in freezer while you mix dry ingredients. The butter should be very cold.
- In a food processor or large bowl, sift together flour, sugar, baking soda, baking powder, and salt.
- Add the butter to dry ingredients and stir until well combined, and mixture resembles loose crumbs.
- If using a food processor, move mixture to a large bowl. Make a well in the middle and add cold buttermilk. Stir until dough is mixed and combined; it will be slightly sticky/tacky. If it’s really sticky, add a bit more flour.
- Turn out the dough onto a floured surface and pat into a rectangle.
- Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
- With a 2.5-inch round biscuit cutter, push down to cut the dough and pull up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 2 times.
- Place the biscuits on a parchment paper-lined baking sheet, almost touching one another, and bake for 12-15 minutes or until browned.
- Once fully baked, brush tops with butter.
This is the ideal breakfast for a summer morning at the campsite, when the kids can run around outside and burn off that sugar-induced energy surge. It’s also the perfect treat for special occasions, like birthdays and holidays! The best part, you can make these cinnamon rolls in a crockpot over an open flame.
- 2 cans of cinnamon rolls – around 12 ounces
- 4 eggs
- 1/2 cup milk
- 3 Tablespoons maple syrup
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- Open cans of cinnamon rolls and set icing aside.
- Cut each cinnamon roll into quarters.
- Coat crockpot with nonstick spray and place one can of cinnamon rolls along the bottom.
- In a small bowl, whisk together eggs, milk, maple syrup, vanilla, and cinnamon. Pour over first layer of cinnamon rolls.
- Place remaining cinnamon rolls into crockpot and coat with one icing packet.
- Place lid on crockpot and cook on low for 2-2.5 hours.
- Remove lid and drizzle remaining icing packet over top of cinnamon rolls.
- Serve immediately.
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