Breakfast Enchiladas

1 (16 ounce) package frozen hash brown potatoes
1 cup cooked ham, diced
1 tablespoon light olive oil
1 (4.5 ounce) can green chili peppers, diced
1 1/2 cups shredded cheddar cheese, divided
1 (28 ounce) can green chili enchilada sauce
8 (10 inch) flour tortillas

Preheat oven at 375° degrees F. Brown hash browns and ham in 1 tablespoon of oil in a medium
skillet over medium-high heat. Stir in diced green chilies and 1/2 cup of cheddar cheese. Cook
until cheese has melted. Coat the bottom of a 9 x 13 inch baking dish with a small amount of
enchilada sauce.

Delightful Breakfast Burritos

1 pound bulk sausage, sweet or mild Italian
1/4 cup green pepper, diced
1/4 cup yellow pepper, diced
1/4 cup onion, diced
1 cup granny smith apple, diced unpeeled
6 eggs
1 1/2 cups cheddar cheese, shredded
8 soft burrito shells
1/4 cup olive oil
A jar of salsa
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Sour cream
Lettuce

Easy Skillet Breakfast

2 pounds red potatoes, cooked, cooled and sliced (with skin on)
1/2 pound bacon, cooked and crumbled
2 teaspoons parsley flakes
1/2 cup onion, chopped
16 eggs
1/4 cup water
2 teaspoons Worcestershire sauce
1/2 cup cheddar cheese, shredded
olive oil

Put olive oil in a large skillet, brown the onions and potatoes. Potatoes should lay flat in several
layers. Cover with bacon, parsley, and onion. In medium bowl, whisk eggs, water, and
Worcestershire sauce. Sprinkle in Cheddar cheese. Pour over potatoes. Cook over low-medium
heat, with lid on, 5 to 10 minute. Check at 5 minutes intervals. When eggs are set, remove from
heat; cut into wedges. Serve hot. 6 – 8 servings.

Easy Skillet Breakfast

2 pounds red potatoes, cooked, cooled and sliced (with skin on)
1/2 pound bacon, cooked and crumbled
2 teaspoons parsley flakes
1/2 cup onion, chopped
16 eggs
1/4 cup water
2 teaspoons Worcestershire sauce
1/2 cup cheddar cheese, shredded
olive oil

Put olive oil in a large skillet, brown the onions and potatoes. Potatoes should lay flat in several
layers. Cover with bacon, parsley, and onion. In medium bowl, whisk eggs, water, and
Worcestershire sauce. Sprinkle in Cheddar cheese. Pour over potatoes. Cook over low-medium
heat, with lid on, 5 to 10 minute. Check at 5 minutes intervals. When eggs are set, remove from
heat; cut into wedges. Serve hot. 6 – 8 servings.