Breakfasts

REAL SCOUT QUICHE

(BREAKFAST)

BREAKFAST FRUIT

CHIMICHANGAS

Pre-made pastry shell

2 pkg (8oz) cream cheese, softened

1 cup ricotta cheese

1/2 cup sugar

2 tsp grated orange peel

16 flour tortillas

1 large jar apricot preserves

1 can sliced apricots, drained

2 eggs beaten

onion, chopped

tbs margarine

/8 tsp ground thyme

bay leaf

/2 lb bacon, cut into pieces

eggs

egg yolks

cup half & half

/8 tsp ground nutmeg

/3 lb shredded Swiss cheese

4 tbs margarine, softened

Pre-heat Dutch oven with large pot lid on bottom and

line with foil.

cheese, ricotta cheese, sugar, and orange peel.

Spoon about 1/4 cups mixture onto center of each

Thoroughly mix together cream

Sauté onion in 1 tbs margarine. Add thyme and bay

leaf. Remove bay leaf after onion is transparent.

Cook bacon in separate skillet until crisp, then drain.

Blend eggs, extra yolks, half & half, and nutmeg.

Place bacon, onion, and cheese in pastry shell.

Cover with egg mixture. Place large pot lid upside

down and pre-heat Dutch oven. Bake in Dutch oven

until knife inserted near center comes out clean.

tortilla.

Top with 1/4 cups mixture of apricot

preserves and sliced apricots. Roll tortilla. Brush

both ends with eggs and fold to seal. Brush each

with melted margarine. Place layer in Dutch oven

and sprinkle with sugar. Continue layering until all

are in oven. Bake 8-10 minutes. Strawberry

preserves and 2 pkgs. defrosted frozen strawberries

can be substituted for the apricots.

DOWN ON THE FARM

BREAKFAST

AIN'T NO GOLDEN ARCH

BURRITOS

lb bacon cooked

cans new potatoes

medium onions, diced

green pepper, diced

8 eggs, beaten

cup milk

tbs garlic powder

2 lb. hot pork sausage

2 tbs garlic powder

2 tbs onion powder

2 tbs chili powder

2 large onions, chopped

2 medium green peppers cubed

2 tbs margarine

Tobasco to taste

16 flour tortillas

3 cups shredded Jack cheese

4 tbs melted margarine

1 jar salsa, warmed in pan

dozen eggs, beaten

Cook bacon and reserve grease. Drain potatoes

and slice not more than E1/4in thick.

Brown

potatoes in reserved bacon grease. Add onions and

Green peppers. Beat eggs and add milk. Break

cooked bacon into small chunks and add to mixture.

Add garlic powder and Tobasco to taste. Add to

potatoes and onions. Stir often until set. Great with

Red Chili Biscuits.

Cook and stir sausage, onion, and green pepper in

large skillet Dover medium heat. Drain and set

aside in a pot. Heat 2 tbs margarine in skillet over

medium heat until bubbly. Mix garlic powder, onion

powder, and chili powder into eggs. Pour eggs into

skillet, stir and cook until set. Pre-heat Dutch oven

with large pot lid at bottom and lined with foil. Spoon

about 1/4 cup sausage mixture onto each tortilla.

Top with 1/4 cup eggs and 2 tbs cheese. Roll tortilla

and fold ends. Brush each with melted margarine

and arrange in layers in Dutch oven. Bake 10

minutes or until golden brown. Serve with warmed

salsa.

The Geezer Cookbook

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Dwayne Pritchett