Category: eggs

Breakfast Tacos in Aspen

This past weekend, my family and I traveled to Aspen, Colorado to escape this torturous Texas heat of 110 degree F temperatures.  We thoroughly enjoyed waking up to a crisp 42 degree morning, and 82 degree high in the afternoon.
Every morning, my sister, her boyfriend Colby, and I would wake up around 6:30 – 7:00 and head out to run 6 miles (Colby ran about 10 miles) along the Roaring Fork River in Aspen.  After returning from our run, we would always be starving.  For three days in a row, we (actually my parents…I have to give them credit) made all of us breakfast tacos.  I must admit, I have not eaten sausage in over two years.  Back in January of 2009, I gave food poisoning to my husband, Matt, from two week old sausage!  Poor Matt, I caused him to lose 11 pounds in 12 hours.  hehe 🙂  Ever since then, he has not eaten sausage, and I don’t blame him.
I thoroughly enjoyed these breakfast tacos, especially the sausage, every morning!  These breakfast tacos were a weeknight “breakfast for dinner” tradition that my family and I enjoyed making while I was growing up.  If you want to change up the recipe, you can substitute bacon for sausage, add cheese, salsa, and/or jalapenos if desired.  We usually make these breakfast tacos just as you see here.  Plain and simple…eggs, sausage, and tortilla.
Enjoy!
P.S.  Our hotel, the Hyatt Grand Aspen provides spacious kitchens with Viking appliances, Le Creuset skillets and pans, Wustof knives, a complete place setting of plates, mugs, and cups, and plenty of utensils.  This is our favorite place to stay in Aspen… plus it is gorgeous on the inside! 
You can rent a unit with a spacious kitchen as seen below.  
Cook the sausage over medium-high heat until well done and no longer pink.

Drain sausage on a paper towel.

Meanwhile, scramble the eggs.

Place scrambled eggs and sausage into a flour tortilla.

Roll up the tortilla and enjoy!

Breakfast Tacos
Ingredients
6-8 sausage patties (we used Jimmy Dean) 
6 eggs
4 flour tortillas
Salt and pepper to taste
Directions
1. Slice sausage into sausage patties and cook on both sides over medium-high heat, or until no longer pink in the center.
2. Place cooked sausage on paper towels to soak in the extra grease.
3. Meanwhile, scramble the eggs.
4. Warm tortilla in the microwave for about 20 seconds.
5. Spoon eggs and crumbled sausage over tortilla and roll into a burrito.
Serves: 4

Vegetable Frittata

This was hands-down, the BEST frittata I’ve ever eaten in my entire life!  My aunt Jolene and I made it in Houston over Memorial Day weekend for our breakfast and loved it!  Jolene said it even beat the frittata she had at a wonderful bed-and-breakfast (and you know they have good food!)  
I can say for the very first time ever that this recipe is a creation of my very own…it is not borrowed, it is truly my own recipe!  Of course, I can’t take all the credit, Jolene is a far more experienced cook than I am and it was her idea to create this frittata.  Our Vegetable Frittata was extremely flavorful and healthy due to the vast amounts of vegetables including mushrooms, peppers, onions, tomatoes, and greens in our frittata.  I think the savory flavor comes from cooking the bacon in the same skillet that you bake the frittata in.  Just make sure you drain the bacon fat once the bacon is cooked, or else the frittata would be very greasy…not what you would want for breakfast!  
Enjoy and let me know what you think!  Feel free to experiment with and substitute your own favorite vegetables in this recipe.  
Question for my readers:  What are your favorite toppings in either an omelette or frittata?
Prepare your fresh frittata ingredients by chopping the mushrooms, tomatoes, scallions, red bell pepper, jalapeno pepper, and spinach.

Cook the sliced bacon in a saute’ pan over medium heat for 5 to 7 minutes or until browned.

Meanwhile, whisk together the eggs, cream, cheese, and salt and pepper.



When bacon is browned, remove from skillet, and drain on a paper towel.

Pour out bacon fat, and then add the onions and peppers and cook until onion starts to brown and is tender, about 5 to 10 minutes.

Add the chopped spinach tomatoes, and mushrooms, and cook until spinach is just wilted, about 30 seconds more.



Return bacon to pan.

Pour egg mixture on top.

Bake in a 350 degree oven for about 12 minutes (using a 10-inch skillet), or 15 to 20 minutes in an 8-inch skillet, or until eggs are just set.

Slice and serve.



Vegetable Frittata
Ingredients
1/4 pound bacon (4 slices), sliced crosswise into 1 inch slices
1 Tbsp. butter
1/2 cup chopped yellow onion
1 Tbsp. minced jalapeño pepper
2 mushrooms, chopped
1 Roma tomato, chopped and seeded
2 Tbsp. Red bell pepper, finely chopped
1 cup spinach, packed and coarsely chopped
6 eggs
2 Tbsp. milk or cream ( we used cream)
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 oz. Swiss cheese, grated


Directions
1.  Preheat oven to 350 degrees F.
2.  Cook the sliced bacon in an 8-inch oven-proof saute’ pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.
3.  Add the butter to the pan, and then add the onion.  Cook over medium-low heat for about 10 minutes, or until the onion starts to brown.  Add the jalapeño pepper, mushrooms, Roma tomato, and spinach for about 30 seconds to 1 minute.
4.  Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a whisk.  Stir in the scallions and shredded Swiss.  Add the bacon back to the vegetable mixture in the saute’ pan and pour the egg mixture on top.
5.  Place the pan in the oven for 15 to 20 minutes (or 12 minutes for a 10-inch oven-proof skillet), or until the omelet puffs and the eggs are almost cooked in the center.  Serve hot directly from the pan.

Yield:  2-4 servings