#BrunchWeek: Put an Egg on It Mac and Cheese

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I am so excited to be back with #BrunchWeek this year. I had to sit out last year’s as we didn’t have an address in time. And then we didn’t even have internet access until June!

Shortly before my #BrunchWeek cooking started, I watched Food Network’s The Kitchen breakfast episode. The very first recipe of the show was macaroni and cheese made for breakfast by Katie Lee.

Put an Egg on it Mac and Cheese | Sew You Think You Can Cook

With Cabot Cheese being a sponsor again I knew I had to give this comforting dish a try! I mean, what better way to showcase incredible cheese than in mac and cheese!? The only question was which flavor…

Cabot generously sent us 5 amazing flavors: Hot Habanero, Pepper Jack, Alpine Cheddar, Vermont Sharp, and Seriously Sharp.

With the hopes that my kids would try some pasta, I knew hot habanero and pepperjack were out. At first taste of the Vermont Sharp, I knew I had a winner; this cheese was just screaming to be paired with pasta.

IMG_6813I used breakfast sausage in my mac and cheese to really play up the breakfast side of the dish. But what really makes this the perfect brunch meal are the eggs added to the top of the casserole!

Instead of making one large casserole of mac and cheese, I divided the pasta mixture into two 9″ x 11″ dishes. Before topping it with the eggs and panko, I covered one and stuck it my freezer for a later date.

Put an Egg on it Mac and Cheese

Ingredients:

  • 1 lb elbow macaroni
  • 4 tbsp butter, divided use
  • 1/2 yellow onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 8 oz breakfast sausage, cooked and crumbled
  • 3 C whole milk
  • 1 block (8 oz) Cabot Vermont Sharp cheese, shredded
  • 4 oz cream cheese
  • 1/2 C panko
  • 8 eggs

Steps:

  1. Cook macaroni in a pot of boiling salted water two minutes shorter than package instructions.
  2. Preheat oven to 350 degrees F. Grease a large casserole dish, or two small casserole dishes.
  3. Melt 2 tbsp butter in a large pot over medium-high heat. Saute onion and bell peppers until tender. Add in the cooked sausage. Stir in the milk and bring to a simmer. Add in the shredded cheese a handful at a time until melted. Add the cream cheese and stir until melted. Stir in in the cooked pasta until evenly distributed.
  4. Pour macaroni and cheese into prepared casserole dishes.
  5. In a small skillet, melt the remaining butter. Toast the panko until golden.
  6. Using the bottom of a measuring cup, create wells in the top of the casserole. (Note: Spray the bottom of the measuring cup with nonstick spray to make it easier!) Crack eggs into those wells. Season eggs with S+P. Top entire casserole with toasted panko.
  7. Bake until egg whites are set and yolks are set to desired “runny-ness,” 12-18 minutes.

*This recipe is adapted from Katie Lee at http://www.foodnetwork.com/recipes/katie-lee/breakfast-mac-and-cheese*

Put an Egg on it Mac and Cheese for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:

Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:

Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:

Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:

Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:

Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Countdown to 2017: Breakfast

unnamedIt’s day two of the Countdown to 2017 – and it’s arguably the best round-up of them all: breakfast!

This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes.

Breakfast is absolutely my favorite meal of the day and when we’re in a pinch for what to do for dinner, the answer is always to whip up some waffles or pancakes.

Muffins saw an increase in my kitchen this year as I’ve joined in with #MuffinMondays once a month. There are even some egg dishes that are making the cut this year!

Almond Croissant French Toast

Bacon Cinnamon Rolls with Maple Glaze

Breakfast Quinoa

Buttermilk Cornmeal Waffles with Blackberry Syrup

Chocolate Chip Blood Orange Muffins

Chocolate Chip Pancakes

Dutch Cream Waffles

Frittata with Jalapeno Pesto

Olive Oil Poached Eggs with Tomato Relish

Best Breakfast of 2016 | Sew You Think You Can Cook

Check out some more great recipe round-ups here: An InLinkz Link-up

Dutch Cream Waffles

No milk? No sugar? Want waffles? No problem!

These waffles can be made with only three, well if you count salt then four, ingredients! Eggs, heavy cream, and flour.

As my mother has pointed out to me on many an occasion, I use a lot of heavy cream in my kitchen, so it’s not uncommon that I’ll have run out of milk before running out of cream and when that happens, these waffles are a life saver. Sorry, Mom, I guess you won’t be making these waffles anytime soon. But, for the rest of you who may use heavy cream in your coffee, or simply have some leftover from another recipe, I highly encourage its use in this breakfast dish!

Four Ingredient Waffles (baby1)  Sew You Think You Can Cook

We’ve made these waffles countless times already, and the photographs shared can attest to how long they’ve been a family favorite; look how little Firecracker is! These photos were taken before Treat was born! 6 days before, to be exact. Back when I thought I knew what wild was. I mean, seriously, he’s actually sitting in a chair and using a fork like a civilized member of society! Now I have two wild and crazy boys who can barely stay in a chair if they’re strapped in and to whom a fork is more a dangerous weapon than a tool used for bring food to one’s mouth.

Four Ingredient Waffles (baby2)  Sew You Think You Can Cook

Dutch Cream Waffles

Ingredients:

  • 3 eggs, separated
  • 1 C heavy cream
  • 1 C flour
  • 1/4 tsp salt

Steps:

  1. Whisk egg yolks until frothy. Add the heavy cream and whisk until combined.
  2. In a large bowl, whisk the flour and salt. Add the wet ingredients to the dry and mix until incorporated.
  3. Place the egg whites in a large bowl and whip with a hand mixer until stiff peaks form. Gently fold the egg whites into the waffle batter until just combined – do not over mix!
  4. Pour 1/3 C of the waffle batter into a greased waffle iron and cook until golden.

*This recipe is adapted from Tiffany at http://www.lecremedelacrumb.com/2015/01/4-ingredient-dutch-cream-waffles.html*

Dutch Cream Waffles: eggs, cream, flour, and salt | Sew You Think You Can Cook | sewyouthinkyoucancook.com

#FreshTastyValentines: Frittata with Jalapeno Pesto

LogoWelcome the second day of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla.

Valentine’s Day this year is on a Sunday which makes it the perfect excuse to start the celebration in the morning with brunch.

And can you guess that my recipe {sort of} comes from Bobby Flay’s newest cookbook, Brunch at Bobby’s?! (Yes, we’re obsessed with it.) Bobby’s recipe is for a Spanish Tortilla… we… made more of a frittata. Frittata for #FreshTastyValentines from Sew You Think You Can CookThe main difference: a tortilla is essentially a thick omelet with potatoes and is flipped to be cooked on both sides whereas a frittata is started on the stove and finished in the oven to cook all the way through. There wasn’t any way on this green earth that we were going to be able to flip the eggs in a clean manner, so we ran to the oven to cook the eggs all the way through. The result was still an amazing combination of flavors that even this egg-hating girl enjoyed! The key was the jalapeno pesto that really tied everything together.

To make the jalapeno pesto, I used Gourmet Garden’s Stir-in Cilantro Paste. I absolutely love Gourmet Garden and their products. For this family full of black thumbs they’re an affordable and practical way to use fresh herbs. The stir-in pastes are great for amping up sauces, marinades, or pestos and the lightly dried herbs are incredible for adding to soups, salads, or garnishing plates.

While I did use fresh parsley in the frittata, Gourmet Garden Stir-in Paste could easily be substituted and the Lightly Dried Parsley perfect for garnishing the plate. A move I will be making when we do trial two!

Frittata with Jalapeno Pesto

Ingredients for the Frittata:

  • 3 tbsp olive oil
  • 4 small red potatoes, thinly sliced
  • 1/2 lb Mexican chorizo, casings removed
  • 1 dozen eggs
  • 1/4 C heavy cream
  • 6 jarred red sweet peppers, diced
  • 4 oz goat cheese, crumbled
  • 1/4 C chopped fresh parsley

Ingredients for the Pesto:

Steps:

  1. Make the pesto: Preheat oven to 400 degrees F. Toss jalapenos in a little canola oil and place on a baking sheet. Roast 15 minutes, or until the skin is blistered. Place jalapenos in a bowl and cover with plastic wrap. Set aside for 15 minutes. When cool enough to handle remove the stems and seeds.
  2. Place in food processor with cilantro, garlic, and pine nuts. Pulse until coarsely chopped. While the motor is running, pour in the olive oil until smooth. Add the Parmesan and season to taste with S+P. Adjust oil if needed to achieve a smooth texture. Keep in refrigerator until ready to use.
  3. Preheat broiler on low.
  4. Make the frittata: In a large oven-safe skillet, heat 2 tbsp oil over high heat. Add the chorizo and cook 5 minutes. Use a slotted spoon to remove to a paper towel lined plate and set aside.
  5. Add remaining tbsp of oil to the skillet if needed. Cook the potatoes until golden on both sides.
  6. In a large bowl beat the eggs with the cream until light and fluffy. Fold in the chorizo, peppers, goat cheese, parsley, S+P. Add to the skillet with the potatoes. Be sure to get the eggs underneath the potatoes. Cook for 5 minutes until the bottom is golden and set, stirring occasionally.
  7. (At this point, if you’re brave flip the eggs and cook the other side another 3 minutes.) Place skillet under the broiler for 3-5 minutes, until the top is golden and frittata is fully cooked.
  8. Slide the frittata out of the pan and cut into wedges. Serve with the jalapeno pesto.

*This recipe is modified from Brunch at Bobby’s*

Jalapeno Pesto for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

Disclaimer: This post contains affiliate links.

 

#EVOOChallenge: Olive Oil Poached Eggs with Tomato Relish

It’s day 4 of the #EVOOChallenge. This challenge, in which we make foods with the only cooking fat being olive oil, was issued by Spartan Olive Oil. The goal is to highlight the benefits of using olive oil over its less healthy counterparts, I’m looking at you butter and vegetable oil. Search the hashtag on social media to see more great recipes!

While both olive oil and vegetable oil have 120 Calories and 14 grams of fat per tbsp, olive oil has 10 grams of monounsaturated fat (the good fat) whereas vegetable oil has only 3 grams of monounsaturated fat. Monounsaturated fat is actually good for your health; it reduces bad cholesterol and provides vitamin E. (Source: American Heart Association)

This unfiltered extra-virgin olive oil is made from the olives of 700 year old trees in Sparta, Greece. The flavorful oil has a rich golden color and smooth texture. I wanted to highlight the nutty, fruity flavor of the oil in my recipes this week.

Today’s recipe comes from Brunch at Bobby’s. This brunch is the 4th recipe we’ve made from this book and we’ve only had it since Christmas. (Remember that incredible Croissant French Toast? I feel like a spokesperson for this incredible cookbook. I should be getting paid!) How could I pass up the opportunity to stretch my culinary muscles by poaching eggs in olive oil?! I even went ahead and experimented with mustard seeds for the tomato relish recommended. I don’t even like eggs and I devoured two open faced sandwiches for lunch! As if the texture combinations between crispy pancetta and silky eggs isn’t enough, there’s a boost of flavor from the relish.

Olive Oil Poached Eggs with Tomato Relish

Ingredients:

  • 8 thin slices of pancetta
  • 4 thick slices of sourdough bread, toasted
  • 1 C plus 3 tbsp olive oil, divided use
  • 1 tsp yellow mustard seeds
  • 1/2 pt cherry tomatoes, quartered
  • pinch of sugar
  • splash of red wine vinegar
  • 2 tbsp chopped flat-leaf parsley (I used Gourmet Garden lightly dried herbs)
  • 2 tbsp chopped chives (I used Gourmet Garden lightly dried herbs)
  • 4 eggs

Steps:

  1. Preheat oven to 375 degrees F. Place pancetta on a rimmed baking sheet. Bake 8-10 minutes until crispy, flipping halfway through.
  2. Make the relish: Heat 3 tbsp olive oil in a pan over medium heat, add the mustard seeds and cook until they start to pop. Add the tomatoes, sugar, and vinegar. Mix in the parsley and chives. Transfer to a bowl.
  3. Heat the remaining 1 C of olive oil in a small skillet over medium heat, until it reaches 140 degrees F. Crack each egg into a ramekin and slide them into the oil, one at a time. Poach until the yolks are almost set, 3-5 minutes.
  4. Assemble: Place each egg on a slice of toasted sourdough, sprinkle with S+P. Top with 2 pieces of crispy pancetta and some of the tomato relish. Garnish with fresh parsley.

*This recipe is adapted from Brunch at Bobby’s*

Olive Oil Poached Eggs with Tomato Relish for the #EVOOChallenge from Sew You Think You Can Cook

Disclaimer 1: By participating in this 5 day challenge I received a bottle and pouch of Spartan Olive Oil. 

Disclaimer 2: This post contains affiliate links. 

#BrunchWeek: Bacon and Egg Sandwiches on Cheddar Biscuits

We’re continuing with the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca. I’ve been told you can’t have a brunch event without an egg dish. While I could easily disagree, I can see my mom’s point. Most people love eggs and eat them daily for breakfast. I have never been in that camp.

So what to do?

The only egg dish I’ve ever liked (and have even ordered at a brunch place!) is Eggs Benedict. I tried my hand at making Eggs Benedict at home before, and we loved them! But poaching the eggs and making the hollandaise sauce requires too much active attention; I won’t be attempting it again until the little man can play on his own (or takes longer naps…) safely.

Instead I decided on a breakfast sandwich, one I could make each element of separately.

I caramelized some onions and wilted in some kale. I used my mandolin to slice some Easter egg radishes provided by Cal-Organic. I fried up some bacon and some eggs.

To make my sandwiches a step above the rest, I assembled them on top of homemade cheddar biscuits – using Cabot Cheese Seriously Sharp Cheddar.

cheddar biscuits from sew you think you can cook for #brunchweek

Using a 3″ biscuit cutter, this recipe yields 18-20 biscuits.

Cheddar Biscuits

Ingredients:

  • 9 tbsp butter
  • 2 1/2 C flour
  • 1 C white whole wheat flour
  • 2 tbsp baking powder
  • 2 1/2 tsp salt
  • 2 C shredded Seriously Sharp Cheddar
  • 1 1/2 C buttermilk
  • 1 egg, beaten for egg wash

Steps:

  1. Cut butter into cubes and set aside.
  2. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  3. In the bowl of a stand mixer, whisk together the flour, baking powder, and salt.
  4. With the paddle attachment mix in the butter and shredded cheese. Mix until combined and texture is crumbly.
  5. Pour in buttermilk and mix until dough comes together.
  6. Turn out onto a floured surface and knead until combined. Pat to 3/4″ thick. Use a 3″ biscuit cutter to cut biscuits and place on prepared baking sheets. (Note: Do not twist the cutter, doing so will pinch the edges and you won’t have that flaky biscuit.)
  7. Brush biscuits with egg wash. Bake for 20-25 minutes.
  8. To make sandwiches: Cut biscuit in half. Top one half with caramelized onions, wilted kale, and a fried egg. Top the other half with a drizzle of honey, bacon, and thinly sliced radishes. Reassemble and enjoy.

*The biscuit recipe is adapted from Donya at http://asouthern-soul.blogspot.com/2013/04/cheddar-cheese-biscuits.html?*

Bacon and Egg Sandwiches on Cheddar Biscuits for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek 2015 Logo
BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

#SundaySupper: Easter/Passover Leftovers

Happy Easter everybody! I hope today you are feeling blessed, surrounded by family and/or friends.

Today’s #SundaySupper is here to help you with the leftovers you’ll have after tonight’s holiday feast so scroll past my recipe to find many more uses for those leftovers. Thanks to Liz of of That Skinny Chick Can Bake for hosting such a great event.

Growing up we would always have a dish traditional to my mom’s family. We would have a dish called Swienconka (pronounced shven-shun-ka). Swienconka is Polish and translates to “blessed food.” My mom’s grandfather was a butcher and he would bring home the leftover meats for this dish – veal, smoked butt, two kinds of Polish sausage, and ham. These meats would be cooked and mixed with hard boiled eggs. The mixture would then marinate in vinegar and fresh and jarred horseradish. This cold meat salad is an acquired taste. My mom still makes it, although in much smaller quantities! I have never made the dish myself, one day I’ll keep on the tradition but it’s not a cheap concoction and my husband doesn’t really like horseradish, so for now it’s off the menu.

I don’t serve a traditional Easter ham either. I might be the only American who doesn’t like ham! I’ll give it another try one day. Instead I’ve always done a pork loin of some kind. Tonight, though, I’m going way off the grid and make shrimp with risotto!

My brother came up this weekend to spend time with his nephew and per his request we had breakfast for dinner last night – rolled pancakes! This morning before he hit the road we had cinnamon rolls.

IMG_4550And of course, I had to make my grandmother’s Easter pound cake. Mom finally found her lamb mold – after buying a new one – and gave it to me. So this year I went super traditional and made the cake in the shape of a lamb. It was definitely more nerve-wracking than doing it as a bundt!

Regardless of what you serve tonight, the leftover protein can be transformed into breakfast for the week! Breakfast burritos are a family favorite at Thanksgiving – my mother-in-law makes huge batches for everyone to serve themselves throughout the week. Tortillas wrapped around scrambled eggs, meat, and cheese. She adds salsa to hers but I didn’t have any so I put taco sauce in with the eggs. These were made with leftover chicken. You could even add whatever leftover veggies you have, too!

bfast burritos prep

Breakfast Burritos

Ingredients:

  • eggs, 1 per burrito
  • taco sauce or hot sauce, optional
  • splash of milk
  • butter
  • leftover meat, cubed or shredded, ~1/8 C per burrito
  • shredded cheese, ~1/8 C per burrito
  • soft taco sized flour tortillas

Steps:

  1. Whisk eggs with taco sauce and milk. Season with S+P.
  2. Melt a little butter in a nonstick skillet. Pour eggs into skillet. With a spatula or wooden spoon gently move eggs around and cook until desired consistency is reached. Remove from eat and set aside.
  3. Prepare burritos: place eggs in center of tortilla, add chicken, and cheese. Fold sides in on the filling and roll up from the unrolled sides. (Get my “tutorial” on how to roll a perfect burrito here.)
  4. Wrap burritos in plastic wrap. They can then be frozen for easy grab and go breakfasts.
  5. To cook: remove plastic wrap, wrap burrito in a paper towel, and microwave 1:30-2:00.

bfast burritos | sew you think you can cook

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.