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Full Online Book HomeLearning KitchenEggs - Breakfast Hash
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Eggs - Breakfast Hash Post by :colleenhicks Category :Learning Kitchen Author :Unknown Date :February 2012 Read :638

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Eggs - Breakfast Hash

1 pound Bob Evans Farms Special Seasonings or Sage Roll Sausage
2 cups chopped potatoes
1/4 cup chopped red and/or green bell peppers
2 tablespoons chopped onion
6 eggs
2 tablespoons milk

Crumble sausage into large skillet. Add potatoes, peppers and onion. Cook over low heat until sausage is browned and potatoes are fork-tender, stirring occasionally. Drain off any drippings.

Whisk eggs and milk in small bowl until blended. Add to sausage mixture; scramble until eggs are set but not dry. Serve hot. Refrigerate leftovers.

Makes 6 to 8 servings

Serving Suggestion: Serve with fresh fruit
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Eggs - Breakfast Quesadilla Eggs - Breakfast Quesadilla

Eggs - Breakfast Quesadilla
3 ounces chorizo 4 eggs salt and pepper 2 teaspoons butter 2 burrito-size flour tortillas 2 green onions -- sliced 1 cup shredded Monterey Jack cheese 1/4 cup chopped cilantro 1 tablespoon garlic oil or other oil of choice Sour cream -- optional 1/2 avocado -- sliced, optional Saute chorizo in small skillet over medium heat, breaking up with spoon until hot and cooked through, about 3 minutes. Remove from heat and set aside. Lightly beat eggs with whisk or fork. Season with salt and pepper to taste. Melt butter in a small skillet over medium-low heat. Add eggs and cook,

Eggs - Scrambled -  Breakfast Crepes Eggs - Scrambled - Breakfast Crepes

Eggs - Scrambled -  Breakfast Crepes
3-10 inch egg crepes, or flour tortillas green chili salsa egg filling with tomato & green Onion 1/4 cup Tillamook Medium Cheddar Warm crepes in oven. Remove and place filling across crepes. Add salsa to moisten and roll closed, seam side down. Top with Green Chili Salsa and Tillamook Cheddar. Place in oven to melt cheese. Green Chili Salsa: 3 fresh green chilies, roasted with seeds, stems and pith removed. (Substitute canned chilies if necessary) 2 cloves of garlic 1 T olive oil 1 cup of chicken broth Chop the seeded and peeled chilies until consistency of a relish. Fine chop