Breakfast Burritos
Ingredients:
18 eggs
3/4 cup milk
2 tbs butter
2 cups of shredded cheese
1-2 tbs salsa
1 onion
1 tomato (optional)
2-3 mushrooms (optional)
1 bell pepper or jalapeño (optional)
a little garlic powder, chile powder and cumin (or other desired spices)
6-12 slices of pre-cooked bacon (optional)
6 tortillas
To make:
Crack eggs into a bowl and add salsa, milk and other spices, Beat with egg beaters or fork. Melt butter over medium high heat in a large skillet; add vegetables and sauté until tender; add egg mixture and scramble, When eggs become firm and are almost cooked, sprinkle most of the cheese into them. When eggs are fluffy and there is little or no liquid left in skillet, place tortillas on plates and divide the eggs between them. Break bacon into pieces and sprinkle on top if desired, or put whole slices on. Fold into a burrito and flip over. Top with more cheese and salsa if desired. EAT!
Cinnamon Rolls
Rolls:
1¼ cup warm (110°F) whole milk
¼ cup butter
¼ cup honey
1 egg
1 teaspoon salt
1 ½ teaspoons instant yeast
3-3 ½ cups whole wheat flour
Filling:
½ cup honey
¼ cup butter
2 teaspoons cinnamon
In a large bowl, combine milk, butter, honey, egg, salt, yeast and 1 ½ cup flour; stir well to combine. Add another cup and a half of flour and mix until dough holds together. Spread some flour on a clean counter and turn the dough out of the bowl onto the counter. Knead the dough by folding one end over the other, giving it a quarter turn and repeating. Add enough flour to keep the dough from sticking but do not make the dough too stiff or it will not rise. Knead the dough for about 3-5 minutes or until it is mostly smooth and stretches slightly when pulled. Put the dough back in the bowl, grease the top with a little oil to keep a crust from forming, place in a warm place (outside in the summer, by the wood stove or in an oven that was preheated to 170°F and turned off) and let rise for 2-3 hours or until noticeably larger in size. The dough does not have to be doubled to rise properly. Roll out dough into a 32 x 8” rectangle. Mix together honey, butter and cinnamon; spread over rectangle. Roll up from long side and slice roll into 1” slices. Place cut side down in a buttered 9” x 13” baking pan, let rise and bake. To have rolls ready for breakfast, roll out dough immediately without letting rise, shape and let rise overnight on the counter. Bake in the morning.