Super Simple Breakfast Burritos

We love these babies for a filling breakfast or lunch. Great for expecting moms and busy families.

Ingredients:
12 eggs
1 C milk
salt & pepper
shredded cheese
1 lb sausage, cooked and drained
pepperocinis
10 burrito-sized tortillas


Directions:
Add eggs, milk, and s&p to bowl; beat.
Cook the scrambled eggs and set aside to cool.

Tear 10 pieces of aluminum foil for wrapping burritos.

Place a tortilla on a piece of foil.
Add eggs, cheese, sausage, and pepperocinis, making a line down the middle of the tortilla, left to right. Leave enough room at the beginning and end of the line so the tortilla may be wrapped up.

Fold the tortilla left and right edges first, then the flap closest to you, tightly closing the last edge over the bulk of the burrito.

Place folded side down and wrap in foil. Repeat for all ten.

Burritos keep in the freezer for approximately a week, longer if wrapped burritos are stored in air-tight container.

To heat: place folded side down on plate and microwave for 90 seconds - 2 minutes.

Homemade Casey's Breakfast Pizza

I married a man with a thing for Casey's Breakfast Pizza.  I hate to admit it, but the stuff actually is pretty good. 

Last weekend he decided that he would make his own breakfast pizza at home and it was a triumphant success. 

So, so, so good.

 Ingredients:

pizza crust (see recipe below)

1 small can Frito's cheese dip

1 lb sausage

6 eggs

2 C shredded mozzarella cheese

Directions:

- Preheat oven to 350

- Prepare crust.

- Brown sausage and drain fat.

- Scramble and cook eggs.

- Assemble pizza: Spread 1/2 the Frito cheese dip on the pizza crust.  Spread the cooked sausage and eggs on top of the cheese.  Cover with the shredded cheese.

- Bake for 10 minutes.

- Enjoy the awesome.

My pizza crust recipe:

3 cups flour (can use 1c whole wheat)
1 package fast-acting yeast
1 cup very warm water
2 Tbsp olive oil
2 tsp sugar
1 tsp salt

-In a large bowl combine 1c flour and the yeast. Add the water and stir.
-Add the oil, sugar, salt and remaining flour, blending it until it forms a ball. (You may need to add more water, oil or flour depending on the texture and humidity in the air. It should moist but not sticky.)
-Turn it out on a lightly floured surface and knead 8 - 10 times, form it into a ball. 
- Roll dough into disc and let rise in warm space.

Mexican Mac and Cheese

From the March 2011 Better Homes and Gardens. 

I made this dish thinking it would be easy and okay tasting.  It was worth a shot, I figured.  But man oh man was I ever underestimating this dish.  It was so good!  I split it in two, freezing half, and we scarfed down the other half.  Travis and I were both impressed and Lydia and Bennet liked it, too.

Ingredients:
1 box rigatoni pasta
1 lb sausage
1 C chopped onion
1 16oz jar medium hot salsa (I used mild for the kids' sake.)
4 C Monetary Jack cheese (I used 2 C)
tomato wedges, sliced jalapeno peppers, and salsa

Directions:
Preheat oven to 350.  Lightly grease 3 qt baking dish; set aside. 
Cook pasta according to package.  Drain; set aside.
Meanwhile in large skillet cook sausage and onion until meat is browned and onion is tender.  Drain fat and return sausage and onion to skillet.  Stir in salsa.
In prepared dish layer noodles, sausage, cheese.  Repeat.
Bake, uncovered, for 35 mins.  Let stand 10 mins before serving.  Top with tomato, jalapeno and fresh cilantro.  If desired, serve with additional salsa.
Makes 12 servings.