Mom’s across the country know what it is like to feed, clothe, sign permission slips and get kids to school on time in the morning. It is a chore. Leaves many of us exhausted and emotionally drained. I have found that the food part is my weakest link. So, this last weekend I took it upon myself to make some things that the kids can grab and go with in the morning. You can get lots of different breakfast wraps at the store that the kids can warm and go with. But, are they good for them? Fuel for a long day of learning? Or is it filled with a bunch of junk? I promise that if you make it then junk will not be going into these breakfast options!
Big Breakfast Burritos
15 eggs, beaten
1 packages frozen crispy crown potatoes, cooked according to package
2 tbsp. chili powder
2 tbsp. garlic salt
1 tbsp. cumin
Salt and pepper, to taste
1/2 pound Braum’s smoked sausage, sliced and cut into quarters
1 jalapeño pepper, chopped
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
2 cups fresh salsa
12 flour tortillas
2 packages mexi cheese blend, shredded
Cook hash browns according to package and set aside. In a separate bowl whisk together the eggs and the spices. In large sauce pan cook smoked sausage till browned. Add in veggies and cook till tender. Pour in the eggs and cook just till eggs are set and no longer runny. Remove from heat.
To prepare burritos: spoon 1/2 cup of hash browns and 1/2 cup of egg mixture to the center of warmed tortillas. Sprinkle with 1/4 of cheese. Fold sides and roll up. Wrap burritos in waxed paper and then foil
Blueberry Lemon Scones
4 1/4 c. all purpose flour, plus
1/4 c. sugar
2 T. baking powder
2 tsp. kosher salt
1 T. grated lemon zest
3 sticks cold unsalted butter, chopped into small bits
2 T. sour cream
4 large eggs, lightly beaten
1 tsp. vanilla paste
3/4 c. milk
1 c. blueberries
1 egg, beaten
2/3 cup powdered sugar
Juice of 1 lemon
2 T. milk
1/2 tsp. vanilla paste
Preheat the oven to 400 degrees.
In the bowl of an electric mixer, mix 4 cups of flour, 1/4 cup sugar, baking powder, salt, and lemon zest. Add the cold butter, and mix at the lowest speed until the butter is the size of small crumbles. Combine the eggs, vanilla paste, sour cream] and heavy cream. With the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Do not over mix; just allow it to come together.
Combine the blueberries with an additional 1/4 cup of flour, add to the dough, and mix on low speed until just combined.
Dump the dough onto a floured mat or countertop. Knead dough into a ball, adding additional flour as needed to keep from sticking to your hands. [It will not be smooth like a bread dough so don’t overwork. Makes for a tough scone. Shape the dough into a circle which is between 3/4 and 1 inch thick. Cut into wedges like a pizza or use a round cookie cutter .
After cutting, place the scones on a parchment-lined baking sheet at least 1 inch apart. Brush with whipping cream and place in the hot oven. Bake for 30-40 minutes or until golden brown.