Breakfast to Go

I'm not much of a morning person. In my perfect world I'd get to sleep until about 7 or 8 and then kind of lay around the house for another hour or so.

That doesn't happen.

Since I'm not apt to wake up early and make huge breakfasts, it's nice to have something a little heartier than cold cereal for the husband who leaves for work at 6:30 and the kids who go to school not much later than that.

Enter the freezer.

Breakfast Burritos freeze really well.

This is my adaptation of Egg Tacos that we tried a million years ago on tortilla chips at the Egg Council booth at the Clay County Fair in Spencer, Iowa.

Breakfast Burritos

14 eggs, beaten
1 lb bulk sausage, cooked (or crumbled links)
1 cup salsa
2 cups cheddar cheese, shredded
16 flour tortillas (you can also use whole wheat)

Brown sausage in nonstick skillet over low heat. Lightly beat eggs in a bowl to combine. Add to sausage, cook until mostly done, stirring minimally. Add salsa, stir until incorporated. Add half of cheese, stir. Turn off heat, add remaining cheese on top and cover until cheese is melted.

Warm tortillas in oven according to package directions or individually on skillet.

Place 1/2 cup egg mixture into tortilla; roll burrito-style.

Freeze burritos in single layer on lightly greased cookie sheet.

When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.

TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.

Wrap in a paper towel.

Cook in microwave until heated through (30 seconds on high, flip and 1 minute more on high works best in my microwave).

Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350° for ten minutes.

Servings: 16

When trying to fill the freezer, I like to pair a family favorite with a new recipe, that way if the new recipe is no good, we still have the family favorite. When I made the breakfast burritos, I also tried some Freezer Egg Muffin Sandwiches from Real Mom Kitchen. I'll have to explore the blog more, I just did a search for "freezer egg muffin sandwich" and it showed up and looked good.

I made a few changes, though, some for the better some not so much. The cheese I doubled, I folded it in half and then made an "X" so that it didn't go over the side of the muffin and melt off of the sandwich, that worked well.

The eggs I tried baking in a cake pan (and I may have added a couple more than the recipe says) and I made them pretty thick. Don't do the eggs thick, when the sandwich is hot, the eggs are still frozen. If I take the eggs out and cook them a bit extra, that works for the teenager, who loves them, but not for the husband, who is put off by spongy eggs.

So now I know.

Shaggy Dogs

Shaggy Dogs are a tradition at my husband's family's Christmas. I'd never heard of them until I met him and I can't find them on the internet (everything is on the internet, they probably just have a different name). The kids love them, though, and they remind us of the wonderful women who have made them in the past.

First, gather your supplies.

Here I have large marshmallows, rice cereal, butter, sweetened condensed milk, caramels and a helper. The proportions are most important for the milk, caramels and butter - the cereal and marshmallows are mostly an estimate.

In a double boiler, combine butter, caramels (unwrapped) and milk. You can use a glass bowl in a pan of water like I did here, or you can use a traditional double boiler like my husband does because he's afraid the bowl will break. I like the glass bowl because I can see the water below better and I have not yet broken a glass bowl doing this. I have better ways to break glass bowls.

When using a helper, if they disappear you need to check on them occasionally. Here my helper has helped himself to his brother's birthday cards I had in a bag and then fell asleep on the floor. I'm sure he's comfortable, he loves to use the dog as a pillow. I'm so glad he's not allergic.

After checking on the helper, while the caramels were melting (which isn't as instant as I'd like), I made a station for dipping. I have a potholder for the pan of caramel, a pie plate with cereal and a foil lined cookie sheet with marshmallows lined up on. I replaced the pie plate with a deep dish pie plate after I started making them as the regular pie plate wasn't deep enough to keep the cereal in very well. Also, the marshmallows will take up more space on the cookie after they're dipped.

The rest is pretty simple, use a skewer, fondue stick, fork or you could try a toothpick to dip the marshmallow in the caramel, then coat with cereal. If the caramel is too hot, the cereal will fall off. Using a fork to remove them from the skewer will help to keep your fingers cleaner. When you're done you're supposed to chill them for about 1/2 hour.

Oh, good. Another helper has arrived.

They keep in an airtight container for maybe a week, then they get kind of soggy.

Shaggy Dogs

14 ounce sweetened condensed milk
3/4 cup butter
14 ounce caramels, unwrapped
16 ounce large marshmallows (may need more)
10 ounce Rice Krispies

Line a cookie sheet with foil. Mix milk butter and caramels in double boiler until smooth. Remove from heat.

With grill skewers, fork or fondue stick, dip marshmallows in caramel mixture then roll in Rice Krispies. Place on foiled lined pan.

Chill 30 minutes, remove from pan and store in an airtight container.

Source: family recipe