Breakfast Burrito

I love breakfasts that are quick & easy yet filling at the same time.  Today I wanted to make something that was filling since I plan on taking my son to an event in downtown at Lake Eola called the Spring Fiesta.  My son is a growing 11 yr old boy who LOVES to eat.  I figured this way he won't ask all day for something if we go full. 

Burritos are always great to make since you can alter them to fit what you like and roll it up in a tortilla.  I usually use whatever I have on hand, kind of like a fridge clean out.  The ones we made today were a hit with my guys so I figured I would share the recipe so you can enjoy them also.

Ingredients:

5 burrito size tortillas
5 eggs
1 box or bag of hash browns (I used Hungry Jacks cheese hash browns)
1/4 cup medium diced onions
1/4 cup medium diced peppers
2 cups medium diced ham (crumbled bacon or sausage can be used also)
1 tsp garlic powder
1 tsp seasoned salt
1 tsp pepper
1 tbsp milk
2 tbsp oil
1 tbsp butter
Salsa
Sour cream

Directions:

Preheat oven to 300 degrees

Wrap tortillas in foil and put in oven to warm while everything cooks

In a large skillet over medium heat lightly brown ham, remove and set aside

In same large skillet on medium high heat oil, add potatoes & cook according to package

While potatoes are cooking, heat medium pan, add butter, onions and peppers, cook 3-4 mins until onions are translucent

In bowl wisk together eggs, milk, garlic, season salt & pepper, add to onions and peppers, scramble

Remove tortillas from oven, in the middle add some eggs, ham & hash browns, wrap by folding in sides and rolling

You can serve with salsa & sour cream

Enjoy! <3

B.T.S. Pasta Salad

I recently saw a recipe online for a BLT pasta salad and after seeing how easy it was to make, decided to try it.  Since there were so many different versions, I combined ideas and came up with a great salad.

Most versions were basically the same, pasta, mayo, tomatoes, bacon, & spinach or lettuce.  When I made it though it was kind of bland, that's when the fun began.  I added some sweet thai chili sauce, honey mustard, and lots of salt & pepper. 

I made this in a rush since my son & boyfriend are always starving when I get home. I was shocked when my picky eaters actually approved (except for the tomatoes, of course).  Believe me this is a great accomplishment on my part.  How to get 2 people that both hate veggies of any kind to eat them? Overall it was a hit and we will definitely make again with a few changes. 

That's the great thing about cooking, if you make something, and like it but don't, you can always adjust and next time it could be a hit!  What we felt the salad was missing was a "crunch" factor.  I think a great addition would be some apples for a sweet & tangy salad, or carrot, or onions.  This salad is so versatile that the possibilities are endless.

Ingredients

4 slices of Maple Bacon
1/2 lb of Farfalle Pasta (bow tie)
3 Tbsp Mayonnaise
1 Tbsp Sweet Thai Chili Sauce
1 Tbsp Honey Mustard
1/2 bag Baby Spinach
1 pint Cherry Tomatoes
Salt & Pepper to taste

Bring a pot of water to a rolling boil, add salt & pasta, cook until al dente.  Once cooked, drain & rinse with cold water.

While pasta is cooking, cut bacon into bite size pieces and crisp over medium heat, remove and drain on a paper towel to cool.

In a large bowl mix, mayonnaise, sweet thai chili sauce, honey mustard, cherry tomatoes cut in half and 1/2 of the bacon, stir to combine.

Once pasta is done combine with sauce and refrigerate at least a few hours, even overnight.  You can always add more sauce if needed.

When ready to serve, add spinach & bacon.  Combine well.

Enjoy <3