Cooking Migas (Photo credit: Wikipedia)

Migas

Migas

Migas are scrambled eggs mixed with crispy bits of torn corn tortillas, jalapenos, tomato salsa and cheese.  Additional ingredients can be added but varieties of migas are served with fresh warm corn or flour tortillas.

2 teaspoons olive oil
3 corn tortillas torn into dime-sized pieces
1 cup diced onions
1 jalapeno chili, seeded and minced
1 clove garlic, minced
1/2 cup diced tomatoes
1/4 teaspoon oregano
4 eggs, slightly beaten
1/2 cup prepared Salsa
1/2 cup shredded Cheddar cheese
1/2 teaspoon salt

Heat oil in a large nonstick skillet over medium heat.  Add tortilla pieces and saute 2 minutes until they begin to turn crispy.  Add onions, chiles and garlic; saute 1 minute.  Add the tomatoes, oregano and salt and continue to saute.  Add eggs and scramble along with the tortillas and vegetables until eggs are set.  Remove pan from heat; add salsa and cheese.  Stir gently until cheese melts.  Serve immediately with warm corn or flour tortillas.

Enjoy

The Old Guy

 

Breakfast Biscuit Cups

 

Breakfast Biscuit Cups Recipe  20 50

Ingredients

• 1/3 pound bulk pork sausage
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon pepper, divided
• 3/4 cup plus 1 tablespoon 2% milk, divided
• 1/2 cup frozen cubed hash brown potatoes, thawed
• 1 tablespoon butter
• 2 eggs
• 1/8 teaspoon garlic salt
• 1 can (16.3 ounces) large refrigerated flaky biscuits
• 1/2 cup shredded Colby-Monterey Jack cheese

Directions

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
• In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.
• Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half of the cheese and sausage into cups; sprinkle with remaining cheese.
• Bake at 375° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan. Serve immediately or allow to cool completely. Tightly wrap individual biscuit cups in foil; freeze for up to 3 months.
• To use one frozen biscuit cup: Unwrap; microwave on high for 50-60 seconds or until heated through. Yield: 8 servings.
•  
• Enjoy
•  The Old Guy
•  

Cooking (Photo credit: omarbercor)

Breakfast Biscuits

Ingredients

• 1/3 pound bulk pork sausage
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon pepper, divided
• 3/4 cup plus 1 tablespoon 2% milk, divided
• 1/2 cup frozen cubed hash brown potatoes, thawed
• 1 tablespoon butter
• 2 eggs
• 1/8 teaspoon garlic salt
• 1 can (16.3 ounces) large refrigerated flaky biscuits
• 1/2 cup shredded Colby-Monterey Jack cheese

Directions

• In a large skillet, cook sausage over medium heat until no longer
• pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until
• blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir
• for 2 minutes or until thickened. Remove from the heat and set
• aside.
• 
  
• In another large skillet over medium heat, cook potatoes in butter
• until tender. Whisk the eggs, garlic salt and remaining milk and
• pepper; add to skillet. Cook and stir until almost set.
• 
  
• Press each biscuit onto the bottom and up the sides of eight
• ungreased muffin cups. Spoon the egg mixture, half of the cheese and
• sausage into cups; sprinkle with remaining cheese.
• 
  
• Bake at 375° for 18-22 minutes or until golden brown. Cool for 5
• minutes before removing from pan. Serve immediately or allow to cool
• completely. Tightly wrap individual biscuit cups in foil; freeze for
• up to 3 months.
• 
  
• To use one frozen biscuit cup: Unwrap; microwave on high for 50-60
• seconds or until heated through. Yield: 8 servings. 

Enjoy
The Old Guy

Sweet Noodle Pudding (Noodle Kugel)

Noodle Kugel is my all-time Sunday morning brunch favorite. My 100% Hungarian Mom would make it for us almost every Sunday for brunch, along with scrambled eggs, fried potatoes, toasted bagels, and what she called "Farmer's Chop Suey" a mixture of small curd cottage cheese, sliced scallions, sliced radishes, diced celery and green peppers and a little sour cream to make it creamier.
I made it sweeter than hers and my family likes it better.
Enjoy
The Old Guy

Sweet Noodle Pudding (Kugel)





About 10 ounces cooked and drained medium wide egg noodles

1/8 cup melted butter or margarine

1 cup sour cream

1 (8 ounce) package small curd cottage cheese

12 tablespoons granulated sugar

1/2 cup raisins (optional)

3 large eggs (separated)

1 (16 ounce) jar Strawberry jam

Topping:

3 cups crushed Corn Flakes

1/8 cup melted butter or margarine

1 tablespoon cinnamon

4 tablespoons granulated sugar



Beat egg yolks in a large bowl. Add butter, sour cream, cottage cheese, raisins, and cooked egg noodles. Beat egg whites until soft peaks form and then fold into noodle mixture. Place into a greased 9-inch x 13-inch Pyrex baking dish. Dot with generous spoonfuls or Strawberry jam.

Mix all topping ingredients together, mixing well. Sprinkle on top of noodle mixture and pat down slightly.



Bake in a preheated 350 degree oven for about 1 hour or until sides are brown. Let cool for about 10 minutes. Cut into generous squares and serve while still warm.