Easy Breakfast Burritos

I had grand plans of making a mountain of these scrumptious breakfast burritos and freezing some for later use.  This particular cooking session didn't result in any being left to freeze.  They were so delicious we gobbled them all up.

It's a very simple recipe and you can make it vegetarian my omitting the sausage.

EASY BREAKFAST BURRITOS

Ingredients:
Whole wheat 8 inch flour tortillas
6 eggs, scrambled
1/2 pound sausage, cooked and crumbled
Shredded cheddar cheese
Salsa
Sour cream

Before assembling, spend a few minutes to cook the scrambled eggs and place in a serving bowl.  Cook the sausage, drain and move to a serving bowl.  Add the cheese to a serving bowl, as well, to make for a speedy assembly process.  Leave the tortillas in the bag, open it and microwave for up to a minute.  This will soften the tortillas so they won't crack when rolled.

For each burrito, place some of the scrambled eggs down the center of the tortilla, leaving an inch or two empty on the bottom edge.  Then layer on the sausage, if using,  then the cheese.  Wrap the burrito by folding the bottom edge up over the filling slightly.  The roll tightly.

Continue until you have used up all the filling ingredients.

If the eggs and sausage are warm still, the cheese will melt from that heat, but they can also be popped in the microwave for up to a minute.  This recipe made 8 burritos.  Serve with salsa and sour cream on the side, if desired.

If you want to freeze some, wrap each burrito, after assembly, tightly with plastic wrap and store in a freezer grade zip top baggie in the freezer.  Remove when wanted and microwave for one minute, then check for doneness and heat up to another minute. 

Noodle Doodle Pudding

There is no real reason for the word doodle to be in the title of this noodle pudding, but I liked the sound of it so it stuck.

The grocery store I use most often has carts and racks set in various places throughout the store for clearance items.  I buy a lot of items at clearance prices that I might not normally purchase if it was full price.  Perhaps it's because it's a higher priced name brand or something that is not ever on my shopping list.  The noodles I'm using in this recipe I got for a steal in one of those bins.  I tried making them as just noodles in chicken broth with a little butter but we didn't really care for them.

Something made me think of a traditional Jewish dish called noodle kugel, also knows as noodle pudding.  I guess I could have called this recipe Noodle Doodle Kugel, too.  That actually has a good ring to it! 

The recipes I could find online didn't really match exactly what I was thinking of wanting this dish to be, so I used ideas from several different places and came up with this deliciousness I share with you now.

NOODLE PUDDING

Ingredients: 
1 pound medium egg noodles
1/2 pound (2 sticks) butter
1 1/2 cup sugar
6 eggs, well beaten
2 teaspoons vanilla
16 ounces sour cream
16 ounces small curd cottage cheese
4 ounces cream cheese
1 sleeve cinnamon graham crackers
 (Printable Recipe)

The noodles I had were in 12 oz. packages so I used my handy-dandy to measure out the 16 oz. needed, and put the rest in a ziptop bag for some other use later on.  I also used the scale to measure out the 1/2 pound of butter since I buy it in a one pound block.  I did the same with the cream cheese to get the 4 oz. from the 8 oz. brick.

Cooking Instructions:
Preheat the oven to 350°F.  Apply spray oil to a 9" x 13" pan and set aside.  In a large pot bring water to a boil then add the noodles and return to a boil and cook for 7 minutes.  Drain and leave in the strainer for a few minutes.

In the now empty pot add the remaining ingredients, expect the graham crackers, and turn on the heat enough to melt.  The order I did it in was the butter and cream cheese first, then the cottage cheese and sour cream.  Then the sugar, vanilla and beaten eggs.  Stir well to combine and turn off the heat.  Add the noodles and continue stirring until they are thoroughly combined.

Pour the noodle mixture into the prepared pan.  Using your spatula move the noodles around so that they get into the corners and they look like they are spread fairly evenly.

Place the pan into the preheated oven and bake for 30 minutes.

Meanwhile, make the graham crackers into crumbs.  There are several ways this can be achieved, this is the easiest way I've found to do it.  Take a sleeve of crackers and start pounding on it lightly with a rolling pin.  Don't pound too heavily or it will break open the seals on the package.  Turn the crackers to one  side, pound, turn, pound, and so on until they are nothing but crumbs.

After 30 minutes remove pan from oven and cover the top with the graham cracker crumbs.

  Return to the oven and bake for another 15 minutes or until a knife inserted into the center comes out clean.

 

Note:  This is even more delicious than I thought it might be.  This is going to be my go to dish to take to potlucks.  It's perfect just the way it is, but you could make it lighter by using fat free or reduced fat ingredients, and replace the 6 eggs with 1 1/2 cups egg whites.  Some of the recipes I looked at added raisins, and we wouldn't care for that ourselves, you could add about 1/2 cup of raisins before baking.