Breakfast Burritos

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

3 large potato, peeled and cut into 1/3-inch dice

12 (9-to 11-inch) flour tortillas

21 Mexican chorizo, casings removed

12 whole eggs

1 tablespoon water

3 tablespoons olive oil

3 cups Monterey Jack, coarsely grated

3 avocado, sliced

salsa, as desired

Directions:

Preheat grill to 350°F.

Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.

Wrap tortillas tightly in a large sheet of foil and warm in grill until heated through, 10 to 15 minutes.

Meanwhile, cook chorizo in an 8-inch heavy skillet over direct heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato, keep stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.

Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over direct heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.

Fluffy Vanilla Cinnamon French Toast with Bananas & Almonds

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

12 large Eggs

2 cups lowfat milk

1 1/2 teaspoons vanilla extract

2 teaspoons cinnamon

24 slices sourdough French bread (3/4-1″ thick)

Margarine

12 large bananas

Powdered sugar

1/2 cup almonds, finely chopped

Directions:

Whisk together eggs, milk, vanilla and cinnamon until light and frothy. Dip bread slices in egg mixture and place on greased baking pan. Pour any leftover mixture over bread slices; cover and refrigerate overnight.

Next day, heat butter in a cast iron skillet, add bread one slice at a time and cook until light brown and crispy. Slice bananas over top, sprinkle with powdered sugar and garnish with chopped almonds.