Cook up these sausage, bacon, egg, potato & cheese breakfast burritos and freeze them ahead of time for complete and healthy breakfasts.
There isn’t much of an exact recipe to these and you can choose how much of each ingredient you use. If you are more of a meat person, you can feel free to significantly increase the amounts of bacon and/or sausage in your burrito; just keep in mind that you may need more eggs to hold everything together. On the other hand, if you prefer more eggs to meats, then you can just as well increase the amount of eggs in your burritos.
Not only this but burritos allow the freedom to choose whatever toppings you desire. (Note: Toppings such as fresh chopped tomatoes and avocados won’t freeze well with the burritos; however, you can put them on your burritos just before eating)
ONIONS are probably the one thing most people would add to this recipe – I didn’t use them because I personally don’t like onions as much as most. Tip – Caramelize your onions before you cook the sausage. Then just leave the onions in the pan as you pour in and cook the sausages.
I realize this is my first post in a while, since I’ve been rather recently busy.
This summer I went to an AWESOME summer camp in the mountains. Generally, the food for every meal was amazing. This particular recipe I made, these “Chewy Chocolate Cookies with White Chocolate Chips,” were inspired by the cookies that were served one evening at that summer camp. My goal was to get them nice and chewy, and rich and chocolaty–very much like the ones at camp, and I think they turned out amazing.
The second time I made them, (and by suggestion of one of my friends), we added crushed Heath Bars to the mix and it tasted PERFECT. So feel free to do that as well, but it is purely optional.
So try them out; if you love chocolate, you’ll love these cookies!
Chewy Chocolate Chip Cookies with White Chocolate Chips RECIPE
These Almond & Fruit Cupcakes are simple and fast to make, happen to be gluten-free, and hold very little sugar. This makes them quite versatile, and can be served primarily at breakfast, lunch, eaten even as an after-dinner light dessert, or just snacked on whenever (in moderation).
Enjoy with a topping of your favorite fruit jam.
I based this recipe off of the New York Times Food recipe for ‘Mini Almond Cakes’ which I really enjoyed but wanted to make my own recipe, and make it a little differently. I added egg yolks in addition to the usual fluffy egg white–but not before also fluffing the egg yolks with some confectioners sugar.
The cool thing about these Almond cupcakes is that they are automatically gluten-free, as they use almond meal instead of flour. They also do not use a ton of sugar and taste light, and go especially well with the sweeter fruit jam on the top. Enjoy!
Hot Cross Buns are sweet bread rolls, traditionally made for Easter, and have icing drizzled in the form of a cross. The bread is moist with a hint of cinnamon.
This recipe is different from others because of the two egg yolks that are added to the dough. Make sure to save the 2 egg whites in two separate containers, though: you’ll need one for the icing, and one to spread thinly over the rolls just before baking them.
It makes around 18 rolls, but you can make them alot smaller if you want to serve them to a larger group of people. The balls of dough initially look small, but after their second rise time on the baking sheet, they should grow more than double in size, and get even larger in the oven. So don’t be fooled by their previously small appearance.
The ones in the picture (above) started at 1-inch balls of dough–so you can see how much larger they got.
Be sure to make these delicious rolls for your Easter celebration! And, although they are traditionally made for Easter, they make great rolls anytime of the year if you simply desist from adding the icing (WARNING: icing is a strong temptation). Remove the icing cross, and you have made these into multi-purpose baked goods.