Southwest Breakfast Pockets Food

SOUTHWEST CROCK POT BREAKFAST

Southwest Crock Pot Breakfast image

This delicious and rich breakfast recipe with flavors of the Southwest cooks overnight in your crock pot. Since it serves 12, maybe it could be frozen in serving sizes for a quick breakfast later. From Linda Larsen, Your Guide to Busy Cooks.

Provided by Nana Lee

Categories Breakfast

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 lb bulk breakfast sausage (cooked and drained)
1 onion, chopped
1 green bell pepper, chopped
4 ounces chopped green chilies, drained
2 1/2 cups grated monterey jack cheese
18 eggs
sour cream (optional)
salsa (optional)

Steps:

Grease inside of crock pot with butter. Starting with sausage, layer meat, onions, peppers, chilies, and cheese.
Repeat the layering process until all ingredients are used.
In large mixer bowl, beat eggs with wire whisk or eggbeater until combined, then pour over mixture in the crock pot.
Cover and cook on low 7-8 hours.
Serve with sour cream or fresh salsa.

Nutrition Facts : Calories 341.3, Fat 26, SaturatedFat 10.9, Cholesterol 334.3, Sodium 525.8, Carbohydrate 2.9, Fiber 0.5, Sugar 1.5, Protein 22.9

SOUTHWEST BREAKFAST BURRITOS

Southwest Breakfast Burritos image

In this recipe, we've got Southwest flair with the seasoned scrambled eggs, freshly diced red pepper and punchy cilantro. And we've got the down-home comfort charm with spicy country sausage and extra-sharp Cheddar cheese. All rolled up into a million little pockets of glory.

Provided by Bev Weidner

Categories main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 teaspoon extra-virgin olive oil, plus more for brushing
10 ounces breakfast sausage, casings removed
4 large eggs
1/4 cup milk
1 teaspoon cumin
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
Eight 8-inch flour tortillas
8 ounces shredded extra-sharp Cheddar (about 2 cups)
1 red bell pepper, diced
1 1/2 cups fresh cilantro leaves
Salsa and guacamole, for serving

Steps:

Preheat the oven to 400 degrees F. Lightly brush a baking sheet with oil.
Brown the sausage in a large skillet over medium-high heat until cooked all the way through, 8 to 10 minutes. Transfer to a bowl.
Whisk together the eggs, milk, cumin, chili powder and a pinch each of salt and pepper in a large bowl.
Add the oil to the skillet (you won't need to if your sausage rendered enough fat). Reduce the heat to medium-low and add the eggs. Lightly scramble until cooked through, about 8 minutes.
Sprinkle each tortilla with a little bit of cheese, followed by about 1/4 cup each of the sausage, eggs and red bell pepper. Top each with a few cilantro leaves and the remaining cheese. Roll up the tortillas around the filling and place them on the prepared baking sheet seam-side down.
Brush the tops of the burritos with oil. Bake until the tops of the tortillas are golden brown and slightly crunchy, about 15 minutes. Serve with salsa, guacamole, anything!

SOUTHWESTERN PITA POCKETS

Southwestern Pita Pockets image

These are easy and healthy--great for lunch at home or school or work! Found at msn.com in an article on FAST meals!

Provided by spatchcock

Categories Lunch/Snacks

Time 5m

Yield 6 pitas

Number Of Ingredients 7

Ingredients

1 cup chunky salsa (I like it HOT HOT HOT)
1/2 cup mayonnaise (I use FF)
6 pita breads
12 slices smoked turkey or 12 slices chicken
12 slices monterey jack pepper cheese
2 cups shredded lettuce (I use spinach)
1 cup sliced ripe black olives

Steps:

COMBINE half the salsa and mayonnaise in a small bowl.
In each pita half, place a slice of turkey, a slice of cheese, lettuce and olives; top with remaining salsa.

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