Breakfast Burrito

Servings:  8

Prep Time:  5 minutes

Cook Time:  20 minutes

Katherine's Rating:  9 out of 10

Ingredients:

• 4 whole eggs
• 2 cups liquid eggs
• Seasoning blend of onions and peppers
• 8" flour tortilla
• 1 package turkey sausage crumbles
• 2 servings shredded colby jack cheese (I think this was about a cup)
• 16 Tbsp Salsa

Directions:

• Cook eggs and seasoning blend in a large skillet until eggs are the consistency you like (a tiny bit runny is okay if you're freezing them because they will finish cooking in the microwave).
• Divide egg mixture, sausage, and cheese into 8 equal parts.
• Put 1/8 of the eggs, sausage, and cheese on each tortilla shell.  Top each with 2 Tbsp salsa.
• Wrap "burrito" style and lay flat on a cookie sheet.
• Set in the freezer for about 20 minutes.
• Bring out of the freezer and wrap each burrito in tin foil.  Return to freezer.
• To reheat - set microwave on medium and heat for 3-4 minutes.

Egg-in-the-Hole

Source:  The Pioneer Woman

Servings:  2

Prep Time:  3 minutes

Cook Time:  10 minutes

Katherine's Rating:  7 out of 10

Scott's Rating:  He turned his nose up because he doesn't like anything but scrambled - but he ate them anyway.  I just didn't ask for a rating.  :)

Ingredients:

• 2 slices of bread
• 2 eggs
• butter
• salt
• pepper

Directions:

• I did not make up this recipe.  It's been around for ages under many different names.  I've seen it before but never made it.  When I saw it again on The Pioneer Woman website, I figured I might as well try it out!  For step by step pictures, check out her website.
• Cut a hole in the middle of the bread.  I used a glass rim but if you have a biscuit cutter, it'd probably work a lot better!
• Heat skillet on medium heat.
• Melt 1 Tbsp butter in skillet.
• Place bread in skillet and crack an egg in each hole of the bread.
• Season with salt and pepper.  (I also added some Tastefully Simple Spinach and Herb seasoning)
• Cook for about a minute until the egg is just a bit firm - be sure nothing is sticking to the skillet.
• Flip and season the other side - I added a little extra butter at this point to keep the toast and egg from sticking.
• You determine when they're done by the color of the toast and egg.  I let my toast get a little brown but not burnt and the yolks were pretty firm but still a tiny bit runny.  
• In order to accommodate Scott next time, I'll probably let the toast burn a bit and make sure the yolk is completely cooked and firm.

Garden Frittata

SOURCE: Taste of Home Comfort Food Diet Cookbook

Servings: 8

Prep Time: 10-20 minutes

Cook Time: 45 minutes 

Scott's Rating: He hasn't tried it yet

Katherine's Rating: 9 out of 10

Ingredients:

• 1 small yellow summer squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 small onion, chopped
• 1 cup (4 oz) shredded part-skim mozzarella cheese
• 1 medium tomato, sliced
• 1/4 cub crumbled feta cheese
• 4 eggs
• 1 cup fat-free milk
• 2 Tbsp minced fresh basil (I used 1 1/2 Tbsp dried basil)
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cut shredded Parmesan cheese

Directions:

• In a microwave-safe bowl, combine the squash, zucchini, and onion.  Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
• Transfer to a 9-in. pie plate coated with cooking spray.  Top with the mozzarella, tomato and feta cheese.
• In a large bowl, whisk the eggs, milk, basil, garlic, salt, and pepper; pour over the cheese and tomato layer.  Sprinkle with Parmesan cheese.
• Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.

Tips:

• I don't care much for feta cheese so didn't add it.  I also didn't want to buy fresh basil so used dried.  The nutritional information below reflects the recipe as written.
• Nutrition Facts:  1 serving equals 126 calories, 7 g fat (4 g saturated fat), 121 mg cholesterol, 316 mg sodium, 6 g carbohydrate, 1 g fiber, 11 g protein.