Recetas En Ingles

Breakfast Enchiladas

Ingredients

• 1 (16 ounce) package frozen hash brown potatoes

• 1 cup diced cooked ham

• 1 tablespoon vegetable oil

• 1 (4.5 ounce) can diced green chile peppers

• 1 1/2 cups shredded Cheddar cheese, divided

• 1 (28 ounce) can green chile enchilada sauce

• 8 (10 inch) flour tortillas

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.

3. Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.

4. Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

Apple Breakfast Bread

Ingredients

• 1/2 cup butter

• 1 cup sugar

• 2 eggs

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 2 apples - peeled, cored and chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

2. In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.

3. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.

4. Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Zesty Breakfast Burritos

Ingredients

• 1 pound ground pork

• 2 tablespoons vinegar

• 1 tablespoon chili powder

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1 garlic clove, minced

• 6 eggs

• 1/4 cup milk

• 1 tablespoon cooking oil

• 6 (8 inch) flour tortillas, warmed

• taco sauce

Directions

1. Combine pork, vinegar, chili powder, oregano, salt and garlic; mix well. Cover and chill overnight. In a skillet over medium heat, cook pork mixture until no longer pink. Drain; keep warm. Beat eggs and milk. In another skillet, heat oil. Cook eggs over low heat until set, stirring occasionally. Spoon about 1/4 cup pork mixture and 1/4 cup eggs down the center of each tortilla. Top with taco sauce and roll up.

Campfire Breakfast Sandwich

Ingredients

• 2 tablespoons butter

• 2 slices bread

• 1 egg

• 1 slice Cheddar cheese

Directions

1. Place a Hobo Pie toaster in the hot coals of a campfire to preheat for a few minutes.

2. Butter both slices of bread, then place one slice, butter-side down into the toaster. Crack the egg onto the bread, and break the yolk. Top with a slice of cheese and the second slice of bread, butter-side up.

3. Close the toaster, and place into the coals of the fire. Cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

French Breakfast Puffs

Ingredients

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon nutmeg

• 1/2 cup white sugar

• 1/3 cup shortening

• 1 egg

• 1/2 cup milk

•

• 1/2 cup white sugar

• 1 teaspoon ground cinnamon

• 6 tablespoons margarine, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.

2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.

3. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.

4. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Breakfast Crisp

Ingredients

• 1

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