Page 10 - MARVAC19

Breakfast Burritos
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 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.
Ingredients:
• 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
Instructions:
1. Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.
2. Cook tater tots according to package instructions; set aside.
3. 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.
4. 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.
5. 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.
6. Place into oven and bake until heated through, about 12-15 minutes.
7. Serve immediately (or freeze).
Recipe courtesy of Damn Delicious
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.
Part ➊: Gravy
Ingredients
• 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
Instructions:
1. 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.
2. Once the sausage is fully cooked, sprinkle the flour over the meat and stir to combine.
3. Pour in milk and bring to a simmer, stirring constantly over medium
heat, until gravy has thickened to the desired consistency.
4. Season with salt and pepper and serve over warm biscuits.
Part ➋: Buttermilk Biscuits Ingredients:
• 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 Instructions:
1. Preheat oven to 450 degrees.
2. Cut butter into small cubes, and
place in freezer while you mix dry ingredients. The butter should be very cold.
3. In a food processor or large bowl, sift together flour, sugar, baking soda, baking powder, and salt.
4. Add the butter to dry ingredients and stir until well combined, and mixture resembles loose crumbs.
5. 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.
6. Turn out the dough onto a floured surface and pat into a rectangle.
7. 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.
8. 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.
9. Place the biscuits on a parchment paper-lined baking sheet, almost touching one another, and bake for 12-15 minutes or until browned.
10. Once fully baked, brush tops with butter.
Recipes Courtesy of Love Grows Wild and The Chunky Chef
Enjoy cooking?
There are more recipes online. If you love...
• Chocolate, put a spin
on dessert by making Chocolate Chip Dessert Pizza in “Chocolate Chip recipes for your next camping adventure.”
• Bacon, and who doesn’t, then these five mouthwatering recipes in “5 Bacon Infused Recipes” are just the ticket.
We especially love the Bacon Wrapped Pork Tenderloin.
• Blueberries, then eat Michigan-grown berries in July and August to your heart’s content. This recipe, “Love Blueberries? Get Your Blueberry Fix!” has six blueberry-steeped recipes, including a Blueberry Chicken Chopped Salad.
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