Ultimate Breakfast Burrito

This breakfast burrito is one of my favorite meals.  Given the fact that I almost exclusively eat my homemade granola for breakfast, having a hearty, warm breakfast (or breakfast-for-dinner) is a real treat.  This takes all my breakfast faves and puts it into burrito form.  What could be better?  Packing it with fresh, organic, local veggies makes this even better.  I love to make it when onions, bell peppers, and tomatoes are all in season together.  They are so flavorful!  Add in some eggs, cheese, sausage (veggie for me!), and tater tots and you've got one fantastic meal!  Top it with salsa, ketchup, hot sauce, or a some combination of the three to perfectly suit your tastes.  :)

Ingredients (enough to feed my family of four)

flour tortillas

1 Tbsp olive oil

5 small sausage patties

7 eggs

1/4 C milk

salt and pepper to taste

tater tots, cooked according to package directions

cheddar cheese, finely grated

1 green bell pepper, chopped

1/2 large onion, chopped

2 large tomates, chopped

Directions

1. Heat the olive oil in a large non-stick pan.  Cook the sausage patties according to package instructions.  Set aside to cool.  Chop into small pieces. 
2. While the sausage is cooking, whisk the eggs and milk together in a medium bowl.  Season with salt and pepper to taste.  Pour into the pan that cooked the sausages.  Cook to your liking.  
3. Warm the tortillas and load the eggs and the rest of the toppings to your liking.  Top with ketchup, hot sauce, or salsa and enjoy!

Perfect Party Potato Salad

Oh, the weather is getting warmer.  That means it's time to get ready for summer BBQs, picnics, and potlucks!  Yippee!  :)  I love being able to enjoy the warm and sunny evenings and eating more meals outside on the patio.  This weather just calls for getting together with family and friends and sharing a big ol' meal.  One of my favorite things to bring to a summer BBQ is my potato salad that I have been perfecting over the years.  This is the best potato salad I have ever had!  It is perfect with burgers, hot dogs, grilled meats and veggies, just about anything you want to eat during the summer.  The relish gives it a sweetness, while the yellow and dijon mustards give it a slight tangy flavor.  The celery salt is my favorite addition.  I hope you try this recipe sometime this summer and let me know how you like it!

Ingredients

5 medium russet potatoes

1/2 large onion, chopped

6 hard-boiled eggs

1/4 C sweet pickle relish + some relish juice

1 1/2 Tbsp yellow mustard

1 1/2 Tbsp dijon mustard

1/2 C mayo

1 Tbsp sugar

1/2 tsp salt

1/2 tsp celery salt

Directions

1. Boil the potatoes until tender.  Allow to cool.  Peel and dice them to desired size and place them in a large bowl.  Add the onions. 
2. Separate the egg whites and egg yolks.  Place the yolks in a small bowl and set aside.  Chop the whites and add them with the potatoes and onions.  Add the relish.
3. To the yolks, add the mustards, mayo, sugar, salt, and celery salt.  Mash everything together.
4. Add the yolk mixture to the potato mixture and stir to combine.  Cover bowl and chill for a few hours before serving.

Adapted from Meet Me in The Kitchen

Breakfast Pizza

Mmmm, pizza.  :)  Pizza is the perfect food.  It's wonderful for lunch, dinner...and now even breakfast! This is a hearty way to incorporate a myriad of breakfast foods onto a single pizza crust.  You can customize it with your favorite meats, cheeses, and veggies, but this is how my family enjoys it.  Eat it plain or top it with ketchup or (my choice) Tapatio hot sauce.  Even though it could be considered "breakfast" we often enjoy this for dinner with a tasty vegetable side dish.  I hope you give this a try!

Ingredients

your favorite pizza dough (keep in mind to form a good crust to keep the egg in place before you bake!)

1 C chopped meat of choice - sausage, bacon, ham, or vegetarian sausage (that's what we use)

4 oz shredded cheese - we use cheddar, but pepper jack would be great too!

1/2 C onion, chopped

4 eggs

1/4 C milk

1 C hash brown patties, cooked and coarsely chopped 

3 Tbsp minced herb of choice - we use rosemary since we always have it growing in our yard

ketchup or hot sauce, if desired

Directions

1. Preheat your oven to 475 degrees.  
2. Prepare your pizza crust and top with the meat of choice.  Sprinkle shredded cheese and onion on top.
3. In a bowl, whisk together the eggs and milk.  Pour carefully and evenly over the pizza.
4. Top with hash browns and minced herbs.  
5. Bake until egg is cooked and cheese begins to brown, about 15 minutes.  Let sit for 5 minutes before serving.  Enjoy!

This is an original recipe

Sun-dried Tomato, Basil, and Feta Frittata

Sometimes I feel like my 1 year-old is eating me out of house and home!  It is a full-time job keeping fresh, homemade foods always available for her - she eats so much!  :)  Along with a wide variety of fresh or steamed fruits and veggies, dairy, and whole grains, I usually have a protein-packed option ready for her.  Her current favorite meal is a frittata.  Last week you saw my Tomato, Zucchini, Basil, and Goat Cheese Frittata, and today I have another delicious option.  

This meal is packed with sun-dried tomatoes, local sweet onion, and basil from our own backyard.  If only we had some backyard chickens for the eggs!  :)  Frittatas are so great for young kids (and adults) because you can really adapt them to whatever is in season and locally available.  These are always real winners with my kids and will be a staple meal in our house well beyond the finger food stage.  

Ingredients

4 eggs
2 Tbsp basil, minced
2 Tbsp whole milk
salt and pepper
1 Tbsp butter
1/3 C onion, finely chopped
1/3 C sun-dried tomatoes, finely chopped
1/4 C crumbled feta cheese

Directions

1. Heat the oven to 350 degrees.
2. In a small bowl, whisk the eggs together with the milk, basil, salt, and pepper. 
3. Heat the butter in a small oven-safe skillet over medium heat.  Add the onion and cook until softened, about 3 minutes.
4. Add the sun-dried tomatoes and cook for another 5 minutes.
5. Remove the pan from the heat and add the eggs.  Sprinkle the feta cheese on top.
6. Place in the oven and cook for about 20 minutes, or until the egg is set and the edges start to pull away from the pan.  
7. Allow to cool.  Flip the frittata out on to a cutting board and cut into pieces appropriate for your child's eating ability.  Can be stored in an air tight container for up to three days in the refrigerator. 

Tomato, Zucchini, Basil, and Goat Cheese Frittata

This frittata is jam-packed with seasonal, fresh veggies!  It would make a delicious breakfast for anyone, but I actually make it for my 1 year old.  Frittatas are a great option for finger foods.  They are quick to prepare, can be cut into pieces, and can be stored for up to three days in the fridge so it is ready when you need it.  

Frittata's were a staple for my oldest when she was eating finger foods and now my youngest is able to enjoy them too.  You can customize them with any veggies and cheese you have on hand, but I always use seasonal produce.  Only the freshest for my baby!  :)  I hope you try this recipe out for your kids or even yourself.  It is delicious!

Ingredients

3 eggs
1 Tbsp milk
1-2 Tbsp basil, minced
salt and pepper to taste
1/2 Tbsp butter
1/4 C onion, diced
1/4 C zucchini, diced
1/4 C tomatoes, seeded and diced
1/4 C goat cheese, crumbled

Directions

1. Heat the oven to 350 degrees.
2. In a small bowl, whisk the eggs together with the milk, basil, salt, and pepper. 
3. Heat the butter in a small oven-safe skillet over medium heat.  Add the onion and cook until softened, about 3 minutes.
4. Add the zucchini and tomatoes and cook for another 5 minutes.
5. Remove the pan from the heat and add the eggs.  Sprinkle the goat cheese on top.
6. Place in the oven and cook for about 15 minutes, or until the egg is set and the edges start to pull away from the pan.  
7. Allow to cool.  Flip the frittata out on to a cutting board and cut into pieces appropriate for your child's eating ability.  Can be stored in an air tight container for up to three days in the refrigerator.  

Red Robin-Style Chicken Tender Salad

We try to steer clear of restaurants because you just never really know what is in the food they are serving.  Is it loaded with extra salt and sugar?  Is there a disgruntled employee in the kitchen?  Most of the chains do not use organic produce (even the dirty dozen).  But I do have to say that I love Red Robin!  I grew up going to this restaurant and eating their chicken tenders with honey poppy seed dressing.  Yum!  As I got older, I started enjoying that flavor combination in salad form with their Crispy Chicken Tender Salad.  However, since becoming a vegetarian many years ago, the days of getting that salad have ended.  That is, until today!

I am telling you, this salad is the best salad I have had in a very long time.  The entire family loved it - even my 3 year old!  Everything can be prepped ahead of time, except for the chicken, making this a very easy dinner.  You could easily add real chicken if you wanted, but I was beyond thrilled with the Gardein.  This recipe will be reappearing on our weekly menu frequently.  It is just so delicious!!

Ingredients (makes 2 large entree salads)

1 large head of lettuce, torn or cut into pieces (we used red leaf, but green leaf or romaine would easily work)

4 oz coarsely grated cheddar cheese

2 large tomatoes, seeded and chopped

2-3 hardboiled eggs, chopped

honey poppy seed dressing 

1 package of Gardein Crispy Tenders

Directions

1. Bake the Gardein according to package directions.  Allow to cool slightly and cut into thirds.  
2. Place the lettuce into a bowl.  Top with the hardboiled egg, tomatoes, and cheese.  
3. Drizzle desired amount of dressing on top.  
4. Top with chicken.  Enjoy!

Huevos Rancheros

If you can believe it, I had my very first huevos rancheros meal less than 2 years ago.  I can't believe what I was missing out on!  As soon as I tried it, I knew I had to make it at home.  While it might not be a "health food" because of the crispy tortillas, I do love the sheer volume of veggies you can pack on top! An added bonus of making it yourself is you can cook the black beans at home minimizing the added salt you might find elsewhere.  This dish is great for breakfast or dinner.  Best of all, you can customize it to your family's tastes with your favorite veggies!

Ingredients (makes 3 servings)
1 C dried black beans, cooked and drained (or 1 can, drained)
1/4 C olive oil, plus 1 Tbsp
1/4 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
1 large onion, chopped
8 oz cheddar cheese, finely grated
6 oz sliced olives
3 green onions, thinly sliced
1 avocado, diced
4 Tbsp cilantro, finely chopped
6 eggs, over easy (2 per plate)
Restaurant Style Salsa
sour cream
6 flour tortillas (2 per plate)

Directions

1. Heat about 1/4 C olive oil in a large frying pan over medium-high heat.  Place one tortilla at a time and cook until the underside is crispy and golden.  Flip and repeat on other side.  Place on a paper towel to drain excess oil.  Repeat for all the tortillas you plan on using.  Set aside. 
2. Heat 1 Tbsp olive oil in a medium skillet over medium-high heat.  Add onions, beans, cumin, chili powder, salt, and pepper.  Cook 2-3 minutes, stirring frequently.  Remove from heat and set aside.
3. Cook eggs over easy while you assemble the rest of the dish.  Place 1 tortilla on a large plate.  Top with about 1/4 C of the black beans.  Top with the other tortilla.  Ad more black beans, then cheese, then the rest of the veggies.  Top with the cooked egg.  Add salsa and sour cream to taste and garnish with cilantro.