8 to 10 strips bacon, cooked crisp and chopped
8 eggs, beaten
1/2 C. milk
6 large flour tortillas
3/4 C. grated Monterey Jack cheese
3/4 to 1 C. favorite salsa
Beat eggs with milk in a large bowl. In a skillet, scramble eggs to desired
consistency. Remove from heat, mix with bacon and cover to keep warm.
In another skillet, warm tortillas for about 30 to 45 seconds on each side over
medium-high heat. Fold tortillas around filling of bacon-egg mixture, topped
with grated cheese and salsa.
Sausage and Broccoli Brunch Ring
3/4 lb. pork sausage
2 C. frozen cut broccoli
1 whole egg, beaten
1 T. all-purpose flour
1/4 t. baking powder
1/2 C. ricotta cheese
4 oz. shredded Cheddar cheese
1 4 1/2 oz. jar sliced mushrooms, drained
1 8 oz. can refrigerated crescent dinner rolls
1 egg white, beaten
1/4 t. sesame seeds
Brown sausage in a medium skillet. Drain well; set aside. Cook broccoli as
directed on package. Drain; set aside.
Preheat oven to 325ºF. In a large bowl, combine 1 whole beaten egg, flour and
baking powder; beat well. Stir in ricotta cheese, Cheddar cheese, mushrooms,
cooked sausage and broccoli.
Separate dough into 2 long rectangles. On a large ungreased baking sheet, place
dough rectangles with long sides overlapping 1/2 inch; firmly press perforations
and edges to seal. Press or roll to form a 14 x 10 inch rectangle.
Spoon sausage mixture in a 3 1/2 inch strip lengthwise down center of dough to
within 1/4 inch of each end. Form sausage mixture into mounded shape. Make cuts
1 inch apart on longest sides of rectangle just to edge of filling. To give
braided appearance, fold strips of dough at an angle halfway across filling with
edges of strips slightly overlapping, alternating from side to side.
Brush with beaten egg white; sprinkle with caraway seed. Bake in preheated oven
25 to 35 minutes or until deep golden brown. Cool 5 minutes; remove from baking
sheet. Cut into slices.