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

Andouille Sausage Penne with Marinara

Today was another make something out of nothing day. Surprisingly those usually turn out to be the best meals! Looking around in my bare fridge and cabinets I was able to scrape some things together to make a comforting and filling pasta dish. Its always good to keep a few staples on hand for days like this. A great tip I've found is to keep precut peppers and onions in the freezer. I usually buy them when they are on sale since pepper prices are ridiculous lately. When I bring them home I wash them and slice half of them in strips and dice the other half, that way anytime I need pepper and onions I have some on hand.

Andouille Sausage Penne with Marinara

Servings: 4

Ingredients

3 Andouille Sausage links, 1/4 in sliced on a bias
1 tbsp oil
1 can whole tomatoes (pureed in food processor til smooth)
1 pinch red pepper flakes
1 tbsp sugar
1/2 cup pepper & onions strips
1/2 lb tri-color penne
Salt & pepper

Directions:
 1. Prepare pasta as directed on box.
2. Heat 1 tbsp oil in large skillet on high.
3. Add sausage and brown,turning as needed, once browned, remove & set aside
4. Lower heat to medium, saute peppers & onions until tender crisp (about 4 mins), season with salt & pepper
5. Add pureed tomatoes, red pepper flakes, sugar, and sausage
6. Simmer for 5 minutes stirring occasionally
7. Add drained pasta, simmer another 5 minutes, then enjoy!