Mexican Fried Egg Breakfast Torta

Mexican Fried Egg Breakfast Torta
A fried egg with a gloriously runny yolk mingles with refried beans, red chile gravy, avocado, tomato, and Monterey Jack cheese for one of the most indulgently stimulating starts to the day we know.
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Ingredients
  1. 1 cup good-quality refried beans
  2. 1/2 to 3/4 cup chile gravy or good-quality enchilada sauce
  3. 4 large or extra-large Rosemary Farm eggs
  4. 4 Mexican torta rolls or bolillo rolls, split and toasted
  5. 1 cup shredded Monterey Jack cheese
  6. 1 or 2 ripe red tomatoes, sliced
  7. Handful fresh cilantro leaves, torn
  8. 2 cups shredded iceberg lettuce
  9. 1 large avocado, pitted, peeled, and sliced
Instructions
  1. In a small saucepan, stir together the refried beans and a few tablespoons of the gravy. Stir until warm. In a frying pan, fry the eggs until done to your liking (I usually go for over medium so they’re slightly drippy).
  2. To assemble the sandwiches, spread the bean mixture evenly over the bottom halves of the rolls. Top with the cheese (melt the cheese under the broiler if you like), then the tomato slices, then an egg. Sauce it up with the remaining chile gravy. Sprinkle with some cilantro and the shredded lettuce. Spread the avocado slices evenly on the top halves of the rolls. Close the sandwiches, pressing down to compress them.
  3. Serve as-is or toast in a panini press or in a hot oven for a few minutes if you like.
Notes
  1. Traditional tortas are made with either crusty rolls called bolillos or softer buns called teleras, available in markets with a good selection of Latin American foods. A brioche or soft sandwich buns make fine substitutes.
Adapted from Chowhound
Adapted from Chowhound
Rosemary Farm https://www.rosemaryfarm.com/
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Pita Pocket Breakfast Sandwich

Pita Pocket Breakfast Sandwich
When you’re in a hurry, but want a hearty breakfast, this is it! Oven baked omelettes are easy to throw together and pop into the oven. In less than 20 minutes, you have a melt-in-your-mouth breakfast sandwich.
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Ingredients
  1. 2 large eggs
  2. 2 large egg whites
  3. 1 tablespoon milk
  4. 1 cup baby spinach torn into small pieces
  5. 4 grape tomatoes sliced in half lengthwise
  6. 2 green onions, diced
  7. Sea salt and pepper to taste
  8. ¼ cup Feta cheese crumbles
  9. 1 whole wheat pita pocket, cut in half
  10. 2 teaspoons olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl whisk together eggs, egg whites, milk, spinach, tomatoes, green onions, and salt and pepper to taste. Pour egg mixture into an 8” non-stick skillet, place in oven on middle rack. Brush both sides of each pita half with olive oil, place on foil and warm in the oven during the last 2 minutes of cooking time. Cook eggs approximately 15 to 18 minutes or until puffy and just set in the center, but not hard. Sprinkle on the feta cheese and return to the oven for one more minute.
  3. Remove skillet from oven, cut omelet in half and place each half in a pita pocket. Press edges into warm pita and serve immediately.
Notes
  1. Yields: 2 servings | Serving size: ½ pita sandwich | Calories: 297 | Total Fat: 12 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 225 mg |Sodium: 484 mg | Carbohydrates: 21 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 21 g | SmartPoints: 8 |
Rosemary Farm https://www.rosemaryfarm.com/
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Guacamole Breakfast Sandwich

Guacamole Breakfast Sandwich
Yields 4
This is the absolute must-have breakfast sandwich. Crispy, buttery bread with eggs, bacon, guacamole and melted cheese!!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 8 slices bacon
  2. 4 large Rosemary Farm eggs
  3. Kosher salt and freshly ground black pepper, to taste
  4. 4 slices American cheese
  5. 4 tablespoons unsalted butter, at room temperature
  6. 8 slices sourdough bread*
  7. 1 cup guacamole, homemade or store-bought
Instructions
  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, flipping once, about 3-4 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  2. Add eggs to the skillet. Cook until white is set but yolk is still runny, about 2-3 minutes; season with salt and pepper, to taste. Place a slice of cheese over each egg during the last 30 seconds of cooking time; set aside.
  3. With a butter knife, spread butter on each slice of bread. Place bread in the skillet and toast, flipping once, until golden brown, about 2-3 minutes.
  4. To assemble the sandwiches, place 4 slices bread on a work surface. Spread with guacamole, topped with bacon, egg, cheese and another slice of bread.
  5. Serve immediately.
Notes
  1. *Any type of bread of your choice can be substituted.
Adapted from Damn Delicious
Adapted from Damn Delicious
Rosemary Farm https://www.rosemaryfarm.com/
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Ham, Egg, and Cheese Wraps

Ham, Egg, and Cheese Wraps
Serves 4
These wraps take the trifecta of breakfast foods, ham, eggs, and cheese, and turn them into portable bites that can work as breakfast, lunch or dinner.
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Ingredients
  1. 8 large eggs
  2. 4 teaspoons water
  3. 2 teaspoons all-purpose flour or cornstarch
  4. 1/2 teaspoon fine salt
  5. 4 teaspoons vegetable or coconut oil
  6. 1 1/3 cups shredded Swiss cheese
  7. 4 ounces very thinly sliced ham
  8. 1 1/3 cups loosely packed watercress
Instructions
  1. Place the eggs, water, flour or cornstarch, and salt in a medium bowl and whisk until broken up and the flour or cornstarch is completely dissolved.
  2. Heat 1 teaspoon of the oil in a 12-inch nonstick frying pan over medium heat until shimmering. Swirl the pan to coat the bottom with the oil. Add 1/2 cup of the egg mixture and swirl to coat the bottom of the pan in a thin layer. Cook until the wrap is completely set on the edges and on the bottom (the top can be a little wet, but should be mostly set), 3 to 6 minutes.
  3. Using a flat spatula, loosen the edges of the wrap and slide it underneath the wrap, making sure it can slide easily around the pan. Flip the wrap with the spatula. Immediately sprinkle 1/3 cup of the cheese over the wrap and cook until the second side is set, about 1 minute. Slide it onto a work surface or cutting board (the cheese might not be fully melted yet). While still warm, place a single layer of ham over the egg. Place 1/3 cup of the watercress across the center of the wrap. Roll it up tightly.
  4. Repeat with cooking and filling the remaining wraps. Using a serrated knife, cut each wrap crosswise into 6 (1-inch) pieces.
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm https://www.rosemaryfarm.com/
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Croque Madame

Croque Madame
A warm ham and cheese sandwich with a poached egg on top. (Apparently, it’s named that because the egg resembles a lady’s wide-brimmed hat.) The final dish is crispy, cheesy and oozing with deliciousness. Alexandra Stafford of Alexandra’s Kitchen shares how to nail this classic recipe at home.
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Ingredients
  1. 1 tbsp butter
  2. 1/3 medium onion (about 2 to 4 tbsp finely chopped)
  3. Kosher salt
  4. 1 tbsp flour
  5. 1 cup whole milk
  6. 1 bay leaf
  7. Good bread, cut into thick slices
  8. 3 to 4 slices good ham (figure 1 to 2 per sandwich)
  9. Grated Gruyère, Comté or Swiss cheese
  10. Fresh thyme leaves
  11. 2 eggs (count on 1 egg per sandwich)
  12. Splash of white vinegar
Instructions
  1. In a medium saucepan over medium heat, melt the butter. Add the onion and a pinch of salt and cook until the onion is soft but has not begun to color, about 5 to 7 minutes. Turn the heat to very low, add the flour and stir to combine it with the onion and butter. Continue to cook over low heat until the flour is absorbed, stirring constantly so that it doesn’t brown, about 2 minutes. Slowly stir in the milk. Drop in the bay leaf.
  2. Over medium to medium-high heat, bring the mixture to a boil. Then reduce the heat to its lowest setting and cook for 15 minutes, stirring occasionally to prevent the sauce from burning on the bottom of the pan. Taste and cook longer if the taste of raw flour is still detectable. The mixture should be thick, but if it’s too thick and becoming difficult to stir, you’ll need to whisk in a little more milk. Remove the bay leaf and discard.
  3. Preheat the broiler. Place the slices of bread on a rack on a sheet pan (or a broiling pan) and broil them about a minute on each side. Remove pan from the oven. Spread about 1 tablespoon of mixture over each slice of bread. Top with 1 to 2 slices of ham. Top with grated cheese to taste. Set aside.
  4. Fill a shallow saucepan with 2 to 3 inches water and bring to a simmer. Crack each egg into a small bowl or ramekin. Sprinkle about a tablespoon of vinegar into the pot of simmering shallow water. Adjust the heat so that the water is barely simmering. (Get the water to a simmer, then turn it down so you don’t see any bubbles.) Use the handle of a wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. Repeat with other egg. Adjust the heat to keep the water just below a simmer. Set the timer for 3 minutes.
  5. When the eggs have cooked for 3 minutes, place croque-monsieurs under the broiler and cook until the cheese is bubbling and starting to brown. Remove from the oven. Sprinkle with the fresh thyme.
  6. Meanwhile, using a slotted spoon, lift one egg up from the water and shake it. The yolk should jiggle a little bit, but shouldn’t look too loose. You might have to cook the eggs for a minute longer. Knowing when poached eggs are done is just a matter of practice and preference. Personally, I don’t like the yolk to taste raw, but I still like it runny, which takes 4 to 5 minutes. When the eggs look cooked to your liking, remove them with a slotted spoon and transfer to a paper towel-lined plate.
  7. Top each sandwich with a poached egg. Sprinkle with a pinch of salt and freshly cracked pepper to taste.
Adapted from Alexandra's Kitchen
Adapted from Alexandra's Kitchen
Rosemary Farm https://www.rosemaryfarm.com/
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Speedy Egg Sandwich

Speedy Egg Sandwich
The easiest egg sandwich you'll ever make.
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Ingredients
  1. 6 thin slices pancetta
  2. 2 English muffins
  3. 2 tablespoons mayo
  4. 2 eggs
  5. Salt and pepper
  6. 2 tablespoons maple syrup
  7. 2 slices sharp cheddar cheese
Instructions
  1. Place two cast-iron skillets on burners, one over medium and the other over medium-low.
  2. Place three slices of pancetta in the pan over medium-low and cook until golden and crispy.
  3. Split English muffins by hand and spread 1/2 tablespoon of mayo on one interior side each English muffin. Place English muffins mayo-side down in the medium-heat pan and cook until golden and crispy.
  4. Remove pancetta from pan, crack, season, and fry the eggs sunnyside up in pancetta fat.
  5. To assemble, spread the remaining mayo on the crispy mayo side of the English muffin.
  6. Drizzle maple syrup on the side of the English muffin that doesn’t have mayo. Place egg on mayo side of muffin and top with a slice of cheddar cheese. Place crisp pancetta on maple syrup side and combine both sides for a delicious breakfast sandwich.
Adapted from Rachael Ray Show
Adapted from Rachael Ray Show
Rosemary Farm https://www.rosemaryfarm.com/
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Mediterranean Breakfast Pitas

Mediterranean Breakfast Pitas
Serves 4
This protein-packed combination of egg and hummus is a surefire way to start your day. Wrap it in a piece of foil, and you’re out the door with a portable breakfast.
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Ingredients
  1. 4 large eggs, at room temperature
  2. Salt
  3. 2 whole-wheat pita breads with pockets, cut in half
  4. 1/2 cup hummus (4 ounces)
  5. 1 medium cucumber, thinly sliced into rounds
  6. 2 medium tomatoes, large dice
  7. Handful of fresh parsley leaves, coarsely chopped
  8. Freshly ground black pepper
  9. Hot sauce (optional)
Instructions
  1. Fill a medium saucepan with water and bring to a boil. Gently place your room-temperature eggs in the water and cook for 7 minutes.
  2. Drain the water and run the eggs under cold water to cool.
  3. Peel the eggs and cut into 1/4-inch-thick slices. Sprinkle with salt and set aside.
  4. Spread the inside of each pita pocket with 2 tablespoons of hummus.
  5. Place a few cucumber slices and some diced tomato into each pita. Sprinkle with salt and pepper.
  6. Tuck 1 sliced egg into each pita and sprinkle with parsley and hot sauce (if using).
  7. Enjoy!
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm https://www.rosemaryfarm.com/
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Avocado Toast with Turkey and Egg

Avocado Toast with Turkey and Egg
Serves 4
The ultimate savory egg recipe, whole grain toast is topped with mashed avocado, smoked turkey and a runny fried egg. Perfect for breakfast, lunch or dinner!
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Prep Time
5 min
Cook Time
8 min
Total Time
13 min
Prep Time
5 min
Cook Time
8 min
Total Time
13 min
Ingredients
  1. 4 slices thick-cut whole grain bread
  2. 2 ripe avocados
  3. 4 slices Oscar Mayer Selects Natural smoked turkey breast
  4. 4 eggs - fried
  5. salt and pepper to taste
  6. Sriracha to taste - optional
Instructions
  1. Place bread in the toaster until it is golden brown.
  2. While the bread is toasting, mash the avocados with a fork and season with salt and pepper to taste.
  3. Spread the smashed avocados evenly on top of each piece of toasted bread.
  4. Top with each piece of avocado toast with smoked turkey slices and a fried egg.
  5. Drizzle to taste with Sriracha.
Notes
  1. Nutrition Information
  2. Serving size: 1 toast Calories: 373 Fat: 15.9 g Saturated fat: 2.5 g Unsaturated fat: 13.4 g Trans fat: 0 Carbohydrates: 32.8 g Sugar: 2.2 g Sodium: 1115 mg Fiber: 7.6 g Protein: 26.6 g Cholesterol: 205 mg
Adapted from The Lemon Bowl
Adapted from The Lemon Bowl
Rosemary Farm https://www.rosemaryfarm.com/
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Baked Bacon Egg and Cheese Hawaiian Sliders

Baked Bacon Egg and Cheese Hawaiian Sliders
Serves 9
The perfect make ahead and bake in the morning breakfast to please a crowd.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 16 Hawaiian Bread Rolls
  2. ¼ cup mayonnaise
  3. ½ cup shredded cheddar cheese
  4. 9 eggs, scrambled
  5. 1 pound bacon cooked
  6. 2 tablespoons melted butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the rolls through the middle to make them into buns (but cut through it in one sheet without pulling them apart).
  3. Spread the mayonnaise on the bottom layer of the bread and put the bread into an 8x8 metal square pan.
  4. Layer the eggs, shredded cheddar cheese, and bacon.
  5. Put the bread on top to close the sandwiches.
  6. Brush the melted butter over the tops of the sandwiches.
  7. Bake covered for 10 minutes, take foil off and cook an additional two minutes.
  8. Cut into 16 small sandwiches.
  9. Enjoy!!
Notes
  1. Feel free to change up the fillings and bread to create something new and delicious every time.
Adapted from Dinner, then Dessert
Adapted from Dinner, then Dessert
Rosemary Farm https://www.rosemaryfarm.com/
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Spicy Kale Cheddar Doughnut Egg Sandwiches

Spicy Kale Cheddar Doughnut Egg Sandwiches
Yields 4
A savory doughnut egg sandwich.
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Ingredients
  1. 1 cup all-purpose flour
  2. 1½ tsp baking soda
  3. 1 tsp chili powder
  4. ¼ tsp salt
  5. 3 Tbsp butter, melted
  6. 2 large eggs
  7. ½ cup buttermilk
  8. 1 cup finely chopped kale
  9. ½ cup shredded cheddar cheese
  10. 4 eggs
  11. 4 slices prosciutto
Instructions
  1. Pre-heat oven to 350 degrees.
  2. In a large bowl, whisk together flour, baking soda, chili powder, and salt.
  3. Gently stir in melted butter, eggs, and buttermilk.
  4. Fold kale and cheddar cheese into mixture until combined.
  5. Lightly spray a doughnut pan with cooking oil. Evenly distribute batter into pan, filling cavities almost all the way.
  6. Bake the doughnuts at 350 degrees for about 11-13 minutes, until doughnuts are starting to turn golden around edges and lightly spring back when touched.
  7. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
  8. In small skillet sprayed with cooking oil, cook eggs sunny-side up.
  9. Put slice of prosciutto and one egg on a doughnut and top with another.
Adapted from We are not Martha
Adapted from We are not Martha
Rosemary Farm https://www.rosemaryfarm.com/
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Bacon Egg Breakfast Pizza

Bacon Egg Breakfast Pizza
Yields 1
Wake up and make your family this tasty bacon egg breakfast pizza. Made on homemade pizza dough topped with mozzarella and parmesan cheese, bacon, and eggs, this pizza recipe is sure to be a huge hit around the breakfast table.
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Prep Time
1 hr 30 min
Cook Time
17 min
Total Time
1 hr 47 min
Prep Time
1 hr 30 min
Cook Time
17 min
Total Time
1 hr 47 min
Ingredients
  1. 1/2 homemade dough recipe
  2. 8 ounces shredded mozzarella cheese
  3. 5 bacon slices, cooked and crumbled (or 1/2 cup cooked and crumbled breakfast sausage)
  4. 4 large eggs
  5. 1 tablespoon grated Parmesan cheese
  6. 2 tablespoons minced fresh flat leaf parsley
Instructions
  1. Prepare the pizza dough according to the directions. Freeze the unused half or double the topping amounts and make 2 pizzas.
  2. Adjust the rack to the lower middle of the oven and preheat to 475 degrees F. Top the dough evenly with mozzarella cheese and bacon. Crack the eggs over the pizza and top with Parmesan cheese. (If a runny yolk is desired, what to crack the eggs until halfway through the cooking time.) Bake for 15 to 17 minutes or until crust is lightly browned and cheese is melted; rotate halfway through the cooking time.
  3. Cool for 10 minutes. Sprinkle with parsley, cut, and enjoy!
Adapted from Baked by an Introvert
Adapted from Baked by an Introvert
Rosemary Farm https://www.rosemaryfarm.com/
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Easy Sheet Pan Breakfast Pizza

Easy Sheet Pan Breakfast Pizza
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 pkg. Crescent Rolls
  2. ½ (16 oz) pkg. Jimmy Dean Sausage - (regular, hot or maple) (you can use more or less to taste)
  3. 1 c. Shredded Hash Browns - thawed
  4. 1 c. Shredded Cheese - Mexican Blend or your favorite cheese.
  5. 5 eggs
  6. ¼ c. milk
  7. ½ t. salt
  8. ½ t. pepper
  9. 2 T. Parmesan - grated
Instructions
  1. Preheat oven to 375 degrees.
  2. Take the Crescent Rolls out of the fridge 15 minutes before making.
  3. Spray small sheet pan (10x15) with nonstick spray. (TIP: For a deeper style pizza, you can make in a 9x13 casserole dish!)
  4. Brown the sausage in a skillet and drain.
  5. Spread the rolls on prepared pan.
  6. You will have to press and work the dough a little to make sure it covers the pan...pinch the pieces together.
  7. Spoon sausage over the crust.
  8. Spread the potatoes over the meat.
  9. Spread the cheese over the potatoes.
  10. Combine eggs, milk, salt, pepper, parmesan together in a separate bowl.
  11. Spoon the egg mixture evenly over the cheese.
  12. (TO RECAP THE LAYERING: ROLLS, MEAT, POTATOES, CHEESE, EGG MIXTURE)
  13. Bake at 375 degrees for 25-30 minutes.
  14. ENJOY!!
Adapted from The Cookie Rookie
Adapted from The Cookie Rookie
Rosemary Farm https://www.rosemaryfarm.com/
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Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas

Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas
Serves 4
An easy and impressive brunch idea – just scramble eggs, spoon on flatbread, sprinkle with toppings, bake until bubbly, and serve!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. Cooking spray
  2. 6 EGGS, beaten
  3. 2 Tbsp. finely shredded Parmesan cheese
  4. 4 Individual round flatbreads (6-inch diameter) or 3 oval flatbreads (6x8-inches)
  5. 2 tsp. olive oil (optional)
  6. 1 cup grape or cherry tomato halves
  7. 1/2 cup thinly sliced spinach or basil leaves
  8. Salt and pepper (optional)
  9. 3/4 cup shredded Italian cheese blend
  10. Crushed red pepper (optional)
Instructions
  1. HEAT oven to 450°F. COAT large nonstick skillet with cooking spray; heat over medium heat until hot.
  2. BEAT eggs and Parmesan cheese in medium bowl until blended. POUR eggs into skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting and folding eggs – until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.
  3. PLACE flatbread on baking sheet; lightly brush top side with oil, if desired. TOP with scrambled eggs, tomatoes and spinach, dividing evenly. SEASON with salt and pepper, if desired. SPRINKLE with Italian cheese blend.
  4. BAKE in 450°F oven until cheese is melted, about 5 to 6 minutes. SPRINKLE with red pepper, if desired. CUT each pizza into 4 pieces, serve immediately.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Bacon Egg & Cheese Burger

Bacon Egg & Cheese Burger
Just because this burger has an egg on it doesn't mean it's a breakfast food (but it's so good you might not care)!
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Ingredients
  1. -- Burgers
  2. 1/2 pound ground beef short rib
  3. 1/2 pound ground brisket
  4. 1/2 pound ground sirloin
  5. 4 potato hamburger
  6. Kosher salt and freshly ground black pepper to taste
  7. -- Michael's Toppings
  8. American cheese
  9. Thick-cut bacon (cooked until crisp)
  10. Fried eggs
  11. Pickled red onions
  12. Mayonnaise
  13. Yvette's Toppings
  14. Sautéed mushrooms
  15. Bacon
  16. Pepper Jack cheese
  17. Whipped tangy sandwich dressing
Instructions
  1. Preheat grill or grill pan to medium high heat.
  2. For the burger patties: In a large bowl, gently mix together all three of the ground meats. Divide the mixture in to 4 equal sections and lightly form in to burgers, being careful not to pack too tightly. Season both sides of the burgers with a good amount of salt and freshly ground black pepper. Place the burgers on the grill and cook for 3-4 minutes per side, flipping only once. Add the cheese and cook for another minute until melted.
  3. In the meantime, spread the mayonnaise on the cut side of the buns and place them on a clean side of the grill to toast.
  4. In a small nonstick pan over medium heat, add a thin film of olive oil, and crack an egg into the pan. Fry the egg, undisturbed, until cooked to your liking, about 2 to 3 minutes for a slightly runny yolk.
  5. Build the burgers by placing a patty on each bun. Top with 2 pieces of crispy bacon, some pickled red onion and a fried egg.
Notes
  1. For alternative burger toppings, use Yvette, Clinton, Carla and Curtis's favorite burger toppings as inspiration!
  2. -- Clinton's Toppings
  3. Ketchup
  4. Mayonnaise
  5. Prepared horseradish
  6. Aged cheddar cheese
  7. Cooked bacon
  8. -- Carla's Toppings
  9. Sautéed Mmshrooms
  10. Caramelized onions with thyme and red wine
  11. Swiss cheese
  12. Bacon
  13. Mayonnaise
  14. -- Curtis' Toppings
  15. Gorgonzola cheese (crumbled)
  16. Mayonnaise
  17. Arugula
  18. Fried egg
  19. Mexican hot sauce
  20. Pickled red onions
Adapted from The Chew
Adapted from The Chew
Rosemary Farm https://www.rosemaryfarm.com/
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,

Egg & Cheese Waffle Sandwich

Egg & Cheese Waffle Sandwich
Yields 1
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Prep Time
3 min
Cook Time
12 min
Total Time
15 min
Prep Time
3 min
Cook Time
12 min
Total Time
15 min
Ingredients
  1. 2 frozen round waffles (4-inch)
  2. 1 EGG, beaten
  3. 1 slice co-Jack OR American cheese
Instructions
  1. HEAT oven to 400°F. Generously COAT baking sheet with cooking spray. PLACE waffles on baking sheet.
  2. SPOON egg over waffles, spreading to fill cavities. BAKE in 400°F oven until egg is set and waffles are crisp, 10 to 12 minutes.
  3. TOP one waffle with cheese. COVER with remaining waffle and press together. LET STAND 1 minute to allow cheese to melt.
Notes
  1. This simple egg sandwich is packed with protein to keep kids full and sharp until lunch.
  2. For more servings, multiply ingredients by the number of sandwiches desired. Use a second baking sheet if needed.
Adapted from Incredible Edible Egg
Adapted from Incredible Edible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Make-Ahead Huevos Rancheros Wraps

Make-Ahead Huevos Rancheros Wraps
Yields 4
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Ingredients
  1. 8 oz. chorizo, or your favorite sausage
  2. 8 large eggs
  3. 1/3 c. milk
  4. 1 T. butter
  5. kosher salt, to taste
  6. freshly ground black pepper, to taste
  7. 4 flour or corn tortillas, about 8" in diameter
  8. 1 c. shredded Mexican cheese blend
  9. 1 c. homemade smoky salsa or your own favorite salsa
  10. optional ingredients and toppings
  11. pickled red onions
  12. black beans, rinsed and drained
  13. fresh avocado slices or guacamole
  14. queso fresco or feta crumbles
  15. chopped fresh cilantro
  16. sour cream
  17. fresh lime wedges, for squeezing over the top
Instructions
  1. In a large non-stick skillet over medium to medium-high heat, cook the chorizo until done, breaking it into smaller pieces with the spatula. Remove chorizo to a paper towel lined plate. Drain excess grease from skillet and carefully wipe out the interior with a paper towel. Reduce heat on stove top to medium. Return skillet to heat.
  2. In a medium bowl, whisk together eggs and milk until thoroughly incorporated. Add butter to skillet. Once butter is melted, pour in the egg and milk mixture. With a spatula, gently stir and scrape the bottom of the skillet every minute or so until the eggs are cooked to your liking. Season with salt and pepper, to taste. Remove from heat.
  3. At this point, you can place the chorizo and the scrambled eggs in separate containers and refrigerate until ready to prepare one or more huevos rancheros wraps.
  4. When ready to eat, place some of the scrambled eggs and chorizo across the center of a tortilla. Then add some cheese. Roll it up, place it on a plate, and microwave until the wrap is warmed and the cheese is melted. Serve with salsa spooned over the top. Feel free to add on any of the optional ingredients and toppings, as desired.
Adapted from A Farm Girls Dabbles
Adapted from A Farm Girls Dabbles
Rosemary Farm https://www.rosemaryfarm.com/
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Veggie Breakfast Tacos

Veggie Breakfast Tacos
Serves 3
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Veggie filling
  2. 2 teaspoons olive oil
  3. 1 small white or yellow onion, diced
  4. 3 garlic cloves, pressed or minced
  5. 1 small zucchini, sliced into 2-inch long, thin strips
  6. 1 small yellow squash, sliced into 2-inch long, thin strips
  7. 1 red pepper, seeded, membranes removed and chopped
  8. ½ lime, juiced
  9. Salt
  10. Pinch red pepper flakes
  11. Scrambled eggs
  12. 6 eggs, scrambled
  13. Hot sauce
  14. Salt and freshly ground black pepper
  15. 1 tomato or a handful of cherry tomatoes, chopped
  16. Suggested garnishes, etc.
  17. 6 small tortillas, corn or flour
  18. 1 jalapeño, seeded, membranes removed and minced
  19. Feta, crumbled
  20. Fresh cilantro, chopped
  21. Hot sauce (like Cholula) and/or salsa (I like salsa verde for these)
Instructions
  1. To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.
  2. To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.
  3. To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa.
Notes
  1. Make it gluten free: Use certified gluten-free/100% corn tortillas.
  2. Make it tomato free: Omit the tomatoes and add sliced avocado instead.
  3. Storage suggestions: Individual components (veggie mixture and scrambled eggs) keep well in the fridge for a few days. Just reheat and assemble tacos before eating.
  4. Change it up: Substitute seasonal veggies for those you see listed here.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Rosemary Farm https://www.rosemaryfarm.com/
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