Whether you’re looking for some easy and delicious brunch ideas over the holidays — or just a tasty way to start the day — you won’t want to miss December’s all-breakfast feature! Read on to find Phyllis’ recipes for Mexican Breakfast Eggs, Potato and Egg Tacos, Breakfast Burritos, Joe’s Breakfast Surprise and Camp Howdy Salsa.
Camp Howdy Salsa
Place garlic and water in blender. Pulse until garlic is finely chopped. Add next five ingredients and pulse (very important to pulse and not have blender on continuously.) Continue to pulse until well chopped. Add chopped cilantro. Mix well. Pour in covered container, refrigerate until cool. Serve with favorite chips.
Mexican Breakfast Eggs
Crumble sausage in skillet and brown. Add onion, garlic, green pepper and cumin seed. Cook until onions are soft. Add diced tomatoes and green chilies to sausage then salt and pepper to taste. Stir well. With a large spoon, make a well in the sausage mixture and break eggs into well. Repeat with remaining eggs. Cover with tight lid and cook until eggs are firm. Remove lid and sprinkle mixture with cheese. Continue to cook until cheese it melted.
Potato and Egg Tacos
Fry potatoes and onions in oil until done. Scramble in eggs and roll all ingredients in tortillas. Add hot sauce or salsa, if desired.
Chop tomato, set aside. Brown sausage. When brown, add eggs and scramble until done. Add onions and green pepper to sausage/egg mixture and stir until heated. Place tortilla on plate. Place large spoon of sausage/egg mixture on tortilla. Add chopped tomatoes and shredded cheese. Roll up in jellyroll fashion. Serve with picante sauce or salsa.
Joe’s Breakfast Surprise
Cook sausage, onions and garlic in skillet, sprayed with vegetable spray, until sausage is brown. Remove from heat. Set aside to cool. Mix remaining ingredients in large bowl. Add sausage mixture when cool. Pour into a 9x13-inch baking pan. Cover and refrigerate overnight.Preheat oven to 350. Bake for 30 minutes or until lightly golden brown. Cut in squares and serve.
“Cooking on the Wild Side,” Tuesdays at 6:30 p.m.