Breakfast Burritos

Breakfast Burritos
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These sound really good, and I like the addition of the sour cream in the scrambled eggs, that sounds really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Breakfast Burritos
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These sound really good, and I like the addition of the sour cream in the scrambled eggs, that sounds really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan with 1 tablespoon of oil over medium heat. When the oil is hot, add the mushrooms and cook until near golden brown, season with salt and pepper to taste. Remove from the pan and set aside. You are not done with pan yet.
  2. In a medium bowl, add the eggs and 2 tablespoons of sour cream and whisk together, season with salt and pepper to your liking then stir in the ham.
  3. Using the same pan as used for the mushroom, melt 1 tablespoon of butter then add the egg mixture. Scramble the eggs until just cooked, remove from the pan and set aside. For that pan, quickly rinse it out and dry with paper towels, you will use it again.
  4. Same pan, no oil this time, on very low heat, place a tortilla in the pan and heat for about 1 minute on each side.
  5. Take that warm tortilla, spread about 1 tablespoon of sour cream along the middle from left to right or right to left, Add 1/6 of the scrambled eggs on top of the sour cream, sprinkle on some Mozzarella cheese, then top with 1/6 of the mushrooms, and 1 or 2 tablespoons of the tomato. Go easy, don't over fill or it will be hard to roll.
  6. Now take the top of the tortilla, that side farthest from you, and fold that over the filling, and roll the burrito towards you, tucking in the ends as you go. Set this aside seam side down, and repeat with the remaining tortillas, by heating them up, one at a time.
  7. When all the burritos are rolled, heat the same pan you used for the tortillas with 2 tablespoons of oil on medium heat. When oil is hot, place burritos in the pan seam side down. You may need to do this in batches. Cook until the bottom is golden brown, turn and keep cooking to make the whole burrito golden brown. Adding oil as needed.
  8. Serve with hot sauce if desired. These would be perfect for not only breakfast, but for a nice lunch or dinner.
Recipe Notes

This is low cost from what I see, I will break down the costs when I make this, but overall, this is easily less than $1 per serving. If you follow the link listed below, Natasha took some great photos on how to assemble these.

Shortcut: Sour Cream.

This recipe for Breakfast Burritos is from Natasha's Kitchen.

Eggs in Purgatory

Eggs in Purgatory
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Strange name for eggs poached in tomato sauce, this is a Southern Italian dish, and it sounds really good. This is a fast, low cost, skillet dish.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
8-10 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
8-10 minutes
Eggs in Purgatory
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Strange name for eggs poached in tomato sauce, this is a Southern Italian dish, and it sounds really good. This is a fast, low cost, skillet dish.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
8-10 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
8-10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a bit of olive oil in a deep pan to medium heat, add the garlic and basil leaves, cook briefly until fragrant. Add the bacon, and cook until just cooked through.
  2. Pour in tomato puree until the base of the pan is covered, stir to mix everything. Lower the heat to a simmer. Season the sauce with salt to your liking, then gently break in eggs. Sprinkle with oregano, freshly ground black pepper and the grated Parmesan. Cover and simmer over low heat for about 8-10 minutes until egg whites are firm but yolk is still runny.
  3. Serve with buttered toast.
Recipe Notes

Low cost.

Shortcut: Tomato Puree.

Adapted from an internet recipe.

Sausage, Pepper, and Onion Frittata

Sausage, Pepper, and Onion Frittata
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Sounds really good, a twist on the favorite of Sausage, Peppers, and Onion. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Sausage, Pepper, and Onion Frittata
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Sounds really good, a twist on the favorite of Sausage, Peppers, and Onion. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your broiler. In a large oven proof skillet (cast iron would be ideal), heat 1 tablespoon of the oil. Cook the sausage over high heat, breaking it apart with your spatula into 1 inch pieces or so, until browned, about 5 minutes. Remove to a plate.
  2. To the same pan, add the remaining oil. Cook the onion and peppers over medium heat, scrapping up any brown bits from the bottom of the pan, until very soft and caramelized, about 10 minutes.
  3. While the onion and peppers are cooking, in a large mixing bowl, beat the eggs with salt and pepper to your liking until the yolk and whites are very well combined.
  4. Add the sausage back to the pan, season with salt and pepper to your liking and spread out in an even layer. Reduce the heat to low and pour the eggs over the sausage and vegetables, making sure the pan is evenly coated with eggs.
  5. Cook until the sides are set and there’s just a shallow layer of uncooked eggs on the top, 5 minutes. Sprinkle the mozzarella and oregano over the top, if using, and transfer the pan to the broiler. Cook for 2 minutes, until the top is cooked and beginning to lightly brown.
  6. Remove from the oven and allow the frittata to sit in the pan for 5 minutes before slicing. Cut into wedges and serve alongside a simple salad as breakfast, lunch, or dinner.
Recipe Notes

Low cost, if making the sausage from ground chicken, even less cost.

Shortcut: Italian Sausage.

Adapted from an internet recipe.

Moroccan Eggs

Moroccan Eggs
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Also known as Shakshuka. This can be a breakfast, lunch, or dinner dish. I will have to try this version.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Moroccan Eggs
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Also known as Shakshuka. This can be a breakfast, lunch, or dinner dish. I will have to try this version.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Pour the olive oil into a small to medium non stick or cast iron pan over medium heat. Cook the spring onion until softened, then add the garlic, cayenne, and cumin. Next add the tomatoes, salt and pepper, and a bit of tomato juice from the can as well if you desire. Add the honey if the tomatoes are not sweet enough to your taste. Simmer for 15 minutes until the mixture thickens a bit.
  2. Once mixture is thickened, crack one egg in each quarter of the skillet. Spread the whites with a fork so that they cover the surface more evenly if you desire. Cover with a lid (I use a glass lid so I can see what is happening) for about 2-3 minutes to set the eggs to your liking. Serve garnished with cilantro and warm fresh bread on the side.
Recipe Notes

Low cost, under $1 per serving, easily.

Provided courtesy of good friend, Stephen Connell.
United States.

Green Eggs & Ham

Green Eggs & Ham
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Just for fun, and to mark the milestone of reaching 1,000 recipes, Dr. Seuss's Green Eggs & Ham. When I reach 2,000 recipes I may make a recipe for One Fish, Two Fish, Red Fish, Blue Fish. It is just Deviled Eggs and ham slices.
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Green Eggs & Ham
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Just for fun, and to mark the milestone of reaching 1,000 recipes, Dr. Seuss's Green Eggs & Ham. When I reach 2,000 recipes I may make a recipe for One Fish, Two Fish, Red Fish, Blue Fish. It is just Deviled Eggs and ham slices.
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. Cut eggs in half lengthwise and scoop out yolk and place the eggs on a plate and the yolks in a bowl, mash yolks with a fork and add a spoon or two of mayo and a squirt of mustard and mix that up, you are looking for a creamy consistency just like deviled eggs. Eggs are in half, yolks removed and mashed, just before the mayo went in.
  2. Add green food coloring to the yolk mixture a few drops at a time and mix until the desired color is achieved.
  3. Mix a few drops of food coloring into 1/4 cup water in a small bowl. Roll up 1-2 slices and pierce with a toothpick. Dip into the water with food coloring, drain excess, place on plate. Serve.
  4. The idea for this was inspired by this children's book.
Ham & Cheese Breakfast Pockets

Ham & Cheese Breakfast Pockets
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Sounds like a great idea. Will try these out soon.
Servings Prep Time
1 serving 2 minutes
Cook Time
25 minutes
Servings Prep Time
1 serving 2 minutes
Cook Time
25 minutes
Ham & Cheese Breakfast Pockets
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Sounds like a great idea. Will try these out soon.
Servings Prep Time
1 serving 2 minutes
Cook Time
25 minutes
Servings Prep Time
1 serving 2 minutes
Cook Time
25 minutes
Ingredients
Servings: serving
Instructions
  1. Preheat your oven to 180 C. Place a sheet of foil on a baking sheet, lightly butter the sheet to the size of the tortilla used. Place tortilla on the foil.
  2. Place the ham slices, slightly overlapping one another, into the center of the tortilla. Place half of the cheese on top of the ham and create a small well in the center. Crack the egg into the cheese well. Season it with salt and pepper, and top the egg with the remaining cheese.
  3. Fold the sides of the tortilla in toward the center to create a pocket. Wrap the folded tortilla pocket loosely with foil. Center the foil pouch on the baking sheet and bake for 25 minutes, or until the egg feels firm to the touch. Remove the foil pouch from the oven, unwrap it, and allow it to cool slightly before eating.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Bacon Egg & Cheese Fried Rice

Bacon Egg & Cheese Fried Rice
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Sounds good, can be changed at will to make it a different dish each time, such as two fried sunny side up eggs instead of the omelet, with and without cheese, etc.
Servings Prep Time
2 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
20 minutes
Bacon Egg & Cheese Fried Rice
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Sounds good, can be changed at will to make it a different dish each time, such as two fried sunny side up eggs instead of the omelet, with and without cheese, etc.
Servings Prep Time
2 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the bacon in a pan until crispy, remove from the pan leaving the fat in the pan.
  2. Same pan, add the onion and garlic and cook in the bacon fat until translucent, about 1 minute. Add the cooked white rice, bacon and chopped spring onion (reserve a tablespoon of spring onion and bacon for garnish). Mix together, then add the butter, soy sauce, salt and pepper to taste. Mix together, then set aside.
  3. Mix eggs and milk together in a small bowl. Heat another pan with a splash of oil. Add the egg mix to pan. Sprinkle mozzarella on top and cover with a lid until cheese is melted and the flat omelet is cooked through.
  4. Place the fried rice on a plate, and add the egg omelet on top of the rice. Garnish with the reserved spring onion and bacon. Dig in and enjoy.
Recipe Notes

With the cheese, this is about $1 per serving, without cheese, much lower cost.

Variants: Replace the omelet with two sunny side up eggs, add chopped bell pepper, use ground beef, pork, chicken, or even breakfast sausage in place of the bacon, you get the idea.

Provided courtesy of good friend, Stephen Connell.
United States.

Mie Goreng

Mie Goreng
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This is an Asian dish, a mix of Indonesian, Malaysian, and Singaporean, as they all make very similar dishes. Vermicelli noodles topped with an egg, sounds good! On my to cook list.
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Mie Goreng
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This is an Asian dish, a mix of Indonesian, Malaysian, and Singaporean, as they all make very similar dishes. Vermicelli noodles topped with an egg, sounds good! On my to cook list.
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Soak vermicelli noodles in cold water for a minimum 20 minutes.
  2. Add 2 teaspoons of oil to a wok on medium-high heat and sauté the garlic, chili and ginger until wickedly aromatic. Stir in the bok choy for 1 minute before adding the noodles and the soy sauce. Cook for a further 2-3 minutes, or until noodles are soft but still hold their shape. Remove from the heat.
  3. In small frying pan, or in an open space in the same wok, add the remaining oil and fry the eggs sunny side up.
  4. To serve, portion noodles into a bowl and top with a super happy sunny side up egg. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Perfect Hard Boiled Chicken Eggs

Perfect Hard Boiled Chicken Eggs
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Yep, as easy as this sounds, I thought I would add this. This is the only method I use and it works every time. This applies to chicken eggs only, not duck or quail, I have a post for hard boiled quail eggs listed in the Recipe Notes section.
Perfect Hard Boiled Chicken Eggs
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Yep, as easy as this sounds, I thought I would add this. This is the only method I use and it works every time. This applies to chicken eggs only, not duck or quail, I have a post for hard boiled quail eggs listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. The amount of eggs is up to you but I normally make batches of 6, 9, 10, and 12 hard boiled eggs at a time, the main thing is a single layer in the pot.
  2. Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat and when the water starts to boil, jiggling the eggs around, also called a rolling boil, turn off the heat, leave on the same burner, and cover for 18 minutes without lifting the lid.
  3. At the 18 minute mark, drain the water then put the pot under the tap (on the edge of the sink so it can drain, or in the sink) and turn on the tap and let it run for about 5 minutes to cool the eggs.
  4. Now turn off the water and let the eggs sit in the water for about 15-20 minutes, drain, peel under running water. Showing 6 eggs ready for a chicken salad.
  5. Showing no green inside around the yolks. This is right after they were cooled and peeled under running water. If you refrigerate the eggs in the shell, you may have green when you peel them.
Recipe Notes

Eggs are low cost, 5 Baht per egg.

Shortcut: Perfect Hard Boiled Quail Eggs.

Used in Recipes Listed on this Site:
Hard Boiled Eggs in Thai Curry,
Mediterranean Egg Salad II, Made it,
Mediterranean Egg Salad I,
Japanese Egg Sandwich,
Quick Fridge Pickled Beets & Eggs,
Yellow Pickled Eggs,
Basic Pickled Eggs, Made it, GO-TO recipe,
Son-in-Law Eggs (Khai Luk Khoei), Made it,
Scotch Eggs,
Creamed Eggs on Toast, Made it,
Egg Salad II,
Egg Salad I, Made it,
Green Mango Salad,
Chicken Salad II,
Chicken Salad I, Made it, GO-TO recipe,
Pea & Pasta Salad II,
Pea Salad,
Tuna Casserole II,
Chinese Five Spice Chicken, Made it, GO-TO recipe,
Macaroni Salad, Made it, GO-TO recipe.

Been making hard boiled eggs like this for years.

Seared Spring Onions with Poached Eggs

Seared Spring Onions with Poached Eggs
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Sounds good and easy. On my to try list.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Seared Spring Onions with Poached Eggs
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Sounds good and easy. On my to try list.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Mince 1 whole spring onion, green and white parts, transfer to a bowl and whisk in 2 tablespoons of the olive oil and lemon juice. Season to taste with salt and pepper, set sauce aside.
  2. Put the remaining spring onions on a plate. Drizzle with remaining olive oil and toss to coat. Season to taste with salt and pepper. Heat a large cast iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
  3. Pour 1/2 cup water into each of two 1 cup microwave safe coffee cups, or small Pyrex dishes. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave only one coffee cup or Pyrex bowl (1 egg) at a time on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave).
  4. Uncover and use a slotted spoon to transfer the egg to the top of 1 serving of scallions. Spoon on half of the sauce. Repeat with remaining egg and sauce, serve with toast on the side.
Recipe Notes

Low cost.

Adapted from an internet recipe.