206600 john yee haw egg burrito Recipes

sliced fresh mushrooms, onion, chopped, chopped green pepper, canola oil, eggs, egg substitute, reduced-fat cream cheese, cubed, salt, pepper, flour tortillas (8 inches), warmed, shredded reduced-fat cheddar cheese, salsa

fresh chorizo sausage, broken up, eggs, lightly beaten, onion, chopped, flour tortillas , browned in a pan as needed, grated monterey jack cheese, sour cream, hot sauce (optional), chopped avocado (optional)

refrigerated hash browns, shredded, butter, divided, eggs, milk, green chilies, chopped, salt, garlic powder, black pepper, bacon, cooked and crumbled, monterey jack cheese, shredded, salsa, flour tortillas, warmed

flour tortillas, bacon, frozen shredded hash browns, thawed, onion, chopped, dozen large egg, salt, pepper, shredded cheddar cheese (optional), salsa (optional), sour cream (optional)

bacon strips, diced, frozen cubed hash brown potatoes, chopped onion, eggs, sour cream, shredded cheddar cheese, divided, taco sauce, hot pepper sauce, flour tortillas (10 inches), warmed, sour cream and chopped tomatoes, optional

chopped onion, butter, johnsonville andouille sausage links, sliced, chopped green chilies, jalapeno pepper, seeded and chopped, eggs, lightly beaten, salt, pepper, cayenne pepper, flour tortillas (8 inches), warmed, shredded pepper jack cheese, taco sauce , optional

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg yolks, lemon juice, ground white pepper, worcestershire sauce, water, butter, melted, salt, eggs, distilled white vinegar, canadian-style bacon, english muffins, split, butter, softened

eggs, boiled, egg whites, boiled, light, mustard, pickle relish, green onion

pork sausage, eggs, lightly beaten, chopped green chilies, undrained, picante sauce, shredded cheddar cheese, flour tortillas

worcestershire sauce, olive oil, lime , juice of, cilantro, chopped, fresh tomato, chopped, onion, chopped, salt & pepper, top sirloin steaks (i use coleman s organic beef), bell peppers, any kind, chopped, mushrooms, any kind, sliced, garlic clove, crushed, eggs, beaten, flour tortillas, wax paper or aluminum foil, and zip baggies

flour tortillas, eggs, salt , to taste, ground pepper, extra virgin olive oil, chopped green chilies, grated monterey jack pepper cheese (or cheddar), reduced-fat sour cream

bacon , halved crosswise, sour cream, chopped chipotle chiles in adobo, frozen corn kernels, thawed, red bell pepper, thinly sliced, salt and pepper, fresh cilantro leaves, eggs, flour tortillas, shredded cheddar cheese

onion, chopped, oil, fresh chorizo sausage, southern style hash browns, thawed, eggs, milk, salt, pepper, margarine or 1/4 cup butter, cheddar cheese, shredded, salsa

flour tortillas, eggs, milk, kosher salt, ground black pepper, cilantro, chopped, butter, sun-dried tomatoes , julienne cut, grated monterey jack cheese, sour cream

flour tortillas, bacon slices, frozen shredded hash browns, thawed, onion, chopped, dozen large eggs, salt, pepper, shredded cheddar cheese (optional), salsa (optional)

chopped red bell pepper, chopped onion, turkey breakfast sausage, egg substitute, shredded reduced-fat cheddar cheese, bottled salsa, divided, fat-free flour tortillas, reduced-fat sour cream