Chorizo and Bacon Omelette

Ingredients

• 3 large eggs
• 1/4 teaspoon  salt
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil or butter
• 1/4 cup thinly sliced onions (2 oz)
• 1/4 cup spicy chorizo sausage link fully cooked, chopped (1 oz)
• 1/4 cup shredded cheddar cheese (1 oz)
• 3 slices of cooked diced bacon 

Instructions

• In a small bowl, beat the eggs with the salt and pepper. Set aside.
• Heat a 10-inch nonstick skillet over medium heat, about 3 minutes. Brush it with olive oil. Add the onions and cook, stirring occasionally, until golden, about 5 minutes. Add the chorizo and cook, stirring occasionally, 1 more minute.
• Pour the eggs on top and gently stir, using a heat-resistant spatula, to distribute the onions and chorizo evenly. Add cooked diced bacon and  Cook 2-3 minutes, until the bottom is starting to set. Gently lift the omelet's edges and allow uncooked egg from the top to slide under, where it will cook faster.
• When the bottom is set, use two wide spatulas to flip the omelet. 
• Cook 1-2 more minutes on the second side. Sprinkle the shredded cheddar on half of the omelet and fold. Remove from heat and allow the cheese to melt from the residual heat, then slide the omelette onto a plate and serve.

Homemade Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cups whole milk
• 1 egg
• 3 tablespoons unsalted butter melted
• 1 tsp vanilla extract optional

Instructions

• Melt the butter in microwave for 30 seconds, set aside.
• In a medium bowl, mix together flour, sugar, salt, and baking powder.
• Stir milk and egg together.
• Create a well in the center of the flour mixture.
• Pour the butter, vanilla, and milk mixture into the well.
• Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
• Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Cook each side for 3-6 minutes, until lightly golden brown.

SPANISH POTATO OMELETTE

tortilla de Patatas (Spanish Potato Omelet)

6 large Yukon gold potatoes 

2 sliced onions

5-6 eggs

Olive Oil

Salt

Chorizo 

1. Peel and slice potatoes into thin rounds; slice onion into thin pieces. Wash both in cold water and pat dry; set aside.

2. Heat 1 cup of olive oil over medium-low heat in a deep frying pan. Add the onions and potatoes and stir gently for 5 minutes. Then add the chorizo and cook another 5 minutes.

The mixture should be a little brown, and soft.

3. Drain mixture into a large bowl and reserve olive oil; set aside.

4. In small bowl, beat 6 eggs with 1 tsp of salt. Pour beaten eggs over potatoes mixture to let it sit for 10 minutes to thicken .

5. Add 1 tablespoon of reserved oil to a frying pan over medium-high heat and add potato-egg mixture. When eggs are set, turn omelet over onto a plate; add a bit more oil to pan, and slide the omelet back into the pan to finish cooking the other side. Slide onto plate and serve warm , to eat, slice like a pie.

FRIED POTATOES

INGREDIENTS

•  2 pounds Russet or red potatoes ,boiled with the skin for 20 minutes then chilled under cold water , 
• remove the skin and cut into 1-inch pieces 
• 
  
•  4 tablespoons  oil, Any kind. 
• I use vegetable.
• 1 tablespoon of flour, any kind 
•  Salt and pepper to taste 
• 1 sliced yellow onion 
• 1/2 cup diced green peppers
• 1 teaspoon paprika  

INSTRUCTIONS

Get the oil hot

1. In a large bowl, toss the potatoes with flour onion , pepper and salt. Paprika and diced green peppers, add oil  Cook uncovered for 25-30 minutes, stirring every 3-4 minutes, until the potatoes brown and Krispy but still hold their shape.
2.  It is really important to toss every few of minutes or the potatoes might not cook evenly and you'll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
3. Flip the potatoes at least twice while cooking 
4. . Don't add the potatoes to the pan until the oil is sizzling.
5. Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Some may be more brown than others, that is ok.
6. Once brown remove and Serve.

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ALMOND FLOUR PANCAKES

ALMOND FLOUR PANCAKES 

INGREDIENTS

• Wet Ingredients
• 2 large eggs
• ⅓ cup light coconut milk 
• (in the can)
• 1 teaspoon vanilla extract
• Dry Ingredients
• 1 ¼ cup fine almond flour
• ¼ teaspoon baking soda
• Pinch of salt
• Butter, olive oil or coconut oil, for the pan( you choose the amount) less oil for fluffy and more for crispy on the edges 
• Optional 
• ¾ cup blueberries, fresh or frozen
• ¼ cup mini dairy free chocolate chips

I like mine plain, my family likes berries and chips

INSTRUCTIONS

1. In large bowl, mix together the eggs, light coconut milk, and vanilla together until smooth and well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined. Don't over mix!
2. Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your heat a bit. I usually start on medium low, then decrease to low later so that my pancakes don't burn. Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).

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SAUSAGE HASH BROWN CASSEROLE

INGREDIENTS:
•       2 lb hot breakfast sausage
•       1 (30-32oz) bag frozen shredded hash browns
•       1 tsp salt
•       1/2 tsp pepper
•       1/4 tsp garlic powder
•       1/4 tsp onion powder
•       2 cups shredded cheddar cheese
•       8 eggs
•       2 cups milk

Preheat oven to 350 degrees.
In a large skillet, cook sausage until no longer pink. Drain fat.
Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9x13-inch pan. Top with sausage and cheese.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.

Bake, uncovered, for 35-40 minutes.

Spinach & Egg Breakfast Burrito

BREAKFAST BOWL

6-8 Red potatoes cubed

3 green onions diced

1/2 pound of bacon. pork or turkey

4 sausage patties

4 eggs

2 cups of shredded cheddar cheese

salt to taste

pepper to taste

1 Bring a large pot of water to a boil. Add potatoes and cook until tender, but still firm, 12 to 15 minutes. Drain and set aside.

2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks and set aside.

3 Add potatoes to the skillet and cook on medium heat until browned and crisp . Stir occasionally to prevent sticking. But sticking is good sometimes with potatoes, my husband loves it! Add a little oil if you need to , any kind. Stir in bacon and season with salt and pepper. Cover with shredded cheese and turn the mixture until the cheese is melted. Keep on low heat while cooking eggs.

4 Cook eggs to your preferred style. Place potatoes in a large serving dish and top with eggs and green onion(as shown). Or serve up as individuals.

CHOCOLATE CHIP PANCAKES

Chocolate Chip Pancakes

Servings 6 - 8 pancakes
Author Recipe Momma
Ingredients
* Flour 2 cups
* Baking powder 1 tsp
* Baking soda 1/2 tsp
* Sugar 1 tbsp
* Eggs 2
* Milk 2 cups
* Butter melted,1 tbsp
* Chocolate Chips 1/2 cup
* Optional: top with more chocolate chips and syrup, when they’re all done,and whipped cream is optional 😍

Instructions
1. Sift together flour, baking powder, baking soda, and sugar. In a separate bowl beat egg then add milk and melted butter. Now mix together wet and dry ingredients. I added my chips to the batter or see step 2.
2. Heat a frying pan with a small amount of oil about a tablespoon,because butter will burn but you can use it if you choose to. When your pan is at a heated up pour a small amount of batter, about 1/4 cup. Sprinkle on chocolate chips. My stove has a griddle and I used that.
3. When you see bubble forming on your pancake it's ready to be flipped!
4. Cook each side until fully cooked. If you like your pancakes crispy on the edges use more oil.
5. Enjoy!!

Egg Wraps

Eggs- just 2 if you are making this for one person in a weight loss situation

Optional fillings: turkey, avocado, cheese, hummus,

Optional seasonings: salt, pepper, I like to use hummus and turkey

1. Heat a small skillet over medium heat. Grease with butter or oil.
2. In a bowl, crack one egg and mix well with a fork.
3. Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan

1. Let cook 30 seconds. (Sprinkle with seasonings if desired)
2. Carefully flip with a large spatula and let cook another 30 seconds.
3. Remove from pan and repeat with as many eggs as desired.
4. Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.

MINI HASH BROWNS

INGREDIENTS

• 5 small potatoes
• ⅓ cup plain flour
• 1 egg
• ½ cup cheddar cheese grated
• salt to taste I used 1 teaspoon of seasoned salt
• pepper to taste
• vegetable oil for frying- just enough to cover bottom of pan

INSTRUCTIONS

1. Boil a pot of water over a high heat. Peel and wash your potatoes, then add them to the water and boil until they are parboiled (about 6-7 minutes, they should be hard to touch but easy to grate). Drain them in a colander, and run them under cold water until cool enough to hold. Grate the potatoes. 
2. Beat your egg in a bowl. Add the grated potatoes, flour, cheddar cheese, salt, pepper and then combine. Using your hands, form the mixture into patties (I made 6 but it depends on how small or large you want them.)
3. Place some vegetable oil in a frypan  and heat on medium-high. Add the patties (I cooked 6, and then another 6
4.  and cook for about 3 minutes on each side, or until golden brown and crispy. Once cooked, let cool on a paper towel for a few minutes and then serve.

SAUSAGE BISCUIT CASSEROLE W/ EGG

Ingredients

 

1 can FLAKY biscuits

1 pound of pork or turkey sausage ground well and cook til brown 

6 eggs

      

3/4 cmilk

1 cup shredded mozzarella cheese

1 cup shredded cheddar chesse

salt & pepper to taste

Directions Step-By-Step

1

Preheat oven to 325 degrees. Grease a 9x13 pan and set to the side.

2

Brown pork sausage and drain. While browning sausage, open biscuit can and place in baking dish. I cut them all in half. Mix together eggs and milk. Add Salt & Black pepper to taste to the egg mix.

3

Put sausage over biscuits. Then pour egg mix over biscuits. Spread cheese over top evenly.

4

Bake in Oven for 25 to 30 minutes. Let dish sit for 5 m