brunch

Super Greens Breakfast Tacos

January 24, 2020 by Becky Spoon

Don’t want a smoothie? No problem. Start your day with these Super Greens Breakfast Tacos. Eating your super greens does not have to be boring, honestly, you can add a handful to homemade soups, tacos and so much more! My super greens were a blend of organic baby spinach, mizuna, baby chard and baby kale! After I cooked the other ingredients I just threw a big handful of greens into the mixture and turned the heat off! It makes me feel good to know I started my day eating foods that are essential.

Loaded with protein from the eggs, the super food avocado, fresh tomatoes, the super greens, all wrapped in a corn tortilla is a great way to start the day! Very little fat, just a splash to brown the hash browns brown a little and from the breakfast sausage which really was minimal. Don’t want to use pork breakfast sausage? Use a turkey or chicken breakfast sausage. There is nothing bad for you in these breakfast tacos! Contrary to what you would think because we are talking tacos, but actually lots of great good for you things going on in these tacos! Yay!

I used the Potatoes O’Brien Simply Potatoes from the hash browns. They are really good, have a few more ingredients than just potatoes and they add great flavor to the tacos. Here’s a link for the potatoes if you aren’t familiar. I love these, keep them in my refrigerator at all times. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

Super Greens Breakfast Tacos

I have many breakfast recipes on my blog. Here is a few more for you to try: https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/.

More breakfast recipes: Delicious Entomatadas https://the2spoons.com/delicious-entomatadas-for-breakfast-or-anytime/.

Here’s the recipe for my Super Greens Breakfast Tacos! Enjoy and start your morning getting a jump-start on your daily requirements!

Super Greens Breakfast Tacos

5 from 1 vote

Print Recipe

Servings: 2 servings

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

2 slices or servings of your favorite breakfast sausage
1 1/2 – 2 cups hash browns ( I used Simply Potato Potatoes O'Brien)
splash of oil in your skillet for browning your hash browns
4 eggs, beaten to scramble
1 tbsp butter
1/2 cup cheddar cheese, grated
salt and pepper
handful or two of super greens (I used baby greens, spinach, kale, mizuna and chard)
4 corn tortillas
Cilantro, chopped
limes for squeezing on (optional)
1-2 avocados, diced
your favorite salsa

Method

In a large skillet add your breakfast sausage and cook breaking up with a spoon or fork. When there is no more pink, push to one side, add a little oil and add your potatoes. Let the potatoes brown on the first side, then flip over. Let them brown on the other side. Push these aside, in the same skillet with your sausage.
Beat your eggs in a separate dish and add a little salt and pepper. In the empty side of your skillet, add the butter and pour your eggs in. Let them sit for just a minute until they begin to set on the bottom. Add the cheddar cheese to the top of the eggs. Then with a spatula, start moving them around until they are done to your liking. I like soft scrambled eggs, and you don't want to overcook them because they will continue to cook. Add your super greens, toss or just fold all the ingredients together.
Heat your tortillas in a separate skillet. Place the tortillas on a plate and divide the egg mixture among the tortillas. Top with chopped cilantro, fresh avocado, lime juice and your favorite salsa. Enjoy!

Delicious Santa Fe Railroad French Toast

January 18, 2020 by Becky Spoon

Jump to Recipe

Our friend Marvin Quillen made us this Santa Fe Railroad French Toast a couple of weeks ago and it is delicious. Unlike the usual French toast we make, this French toast is finished in the oven which allows it to puff up! Yes it gets puffy and the inside becomes custardy, just like bread pudding. Yum, it really is delicious. Thank you Marvin for sharing and now here’s a recipe for you to refer to if you like in the future! Oh, don’t forget to make the easy blueberry sauce.

Just look at the lusciousness! After I plated the French toast, I sprinkled with powdered sugar, topped with some blueberry sauce, then finished with maple syrup and homemade whipped cream. Weekend breakfast or holiday breakfast just go better! You have to try this.

Delicious Santa Fe Railroad French Toast

You do want to use Maple Syrup if you can. It is a little more expensive, but well worth the money spent. Here’s a link for 365 Whole Foods Organic Grade A Maple Syrup that you can buy from Amazon or Whole Foods https://amzn.to/377qeYH. All of our local grocery stores will have a good Maple Syrup.

Any of my Buttermilk Pancake recipes need this Maple Syrup so be sure and try those too! https://the2spoons.com/best-ever-buttermilk-pancakes-with-blueberry-compote-and-whipped-cream/.

Delicious Santa Fe Railroad French Toast

Here’s the yummy recipe!

Santa Fe Railraod French Toasst

Print Recipe

Servings: 4 servings

Course: Breakfast, brunch, dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

Blueberry Sauce

1 1/2 pints fresh blueberries, rinsed
1 cup sugar
1 tsp vanilla
1 tbsp fresh lemon juice

For the French Toasst

6 slices French bread, or challah bread, or other sturdy bread that has been sliced into 3/4 to 1 inch thickness
1 cup heavy cream
4 large eggs beaten
splash of vanilla
1/4 tsp salt
butter for frying

Method

Blueberry Sauce

Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
Serve hot or allow to come to room temperature, cover and refrigerate.
Preheat oven to 400 degrees. Position rack in middle of the oven. Arrange bread in a single layer in a baking dish. Whisk together cream, eggs, vanilla, salt. Pour over the bread and soak, turning occasionally until most of the liquid is absorbed but the bread is not falling apart. I think I ended up soaking about 30 minutes, but it may not take that long depending on the bread you may be using.
Heat an iron skillet to high heat, but not smoking hot. Add 2 tablespoons butter at a time and add about 2 pieces of the soaked bread at a time until golden brown and crisp. Add more butter, and fry the remaining bread. If all the bread will not fit into the skillet, place on a sheet pan. Place the sheet pan in the oven and bake until puffed.
Remove from the heat and dust with confectioner's sugar, maple syrup, blueberry sauce if you are using, and whipped cream if you are using! Enjoy!

Yummy Corned Beef Hash is so Easy

January 15, 2020 by Becky Spoon

Jump to Recipe

When you have leftover Corned Beef you must have Corned Beef Hash! As you all know breakfast is probably my favorite meal and hash is always a favorite when we have leftover meat. However, this hash is the perfect lunch, supper or dinner too.

If you cooked your corned beef with potatoes and carrots, you can use them in this too. I didn’t use those because they were a little mushy, so I used Simply Potato Cottage Fries which was wonderful and I grated carrots so they would cook faster and more evenly with the potatoes. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

Yummy Corned Beef Hash is so Easy

The leftover corned beef was from the weekend and I had cooked it in the Instant Pot, the easiest thing ever. Here’s the link for that recipe: https://the2spoons.com/simple-instant-pot-corned-beef/.

All I did on the hash was to first sauté the carrots and green onions in a little butter and extra virgin olive oil. Then I added my potatoes (which are cooked) and on high heat browned a little before I added my corned beef. After I added my corned beef, I continued to brown pressing down a little to form kind of a patty, making sure though that it doesn’t become mushy.

Yummy Corned Beef Hash is so Easy

Here’s the recipe! If you don’t have leftover corned beef you can use deli corned beef but have them slice thick. You want chunks of the corned beef. I poached eggs which are so easy after you get the hang of it. Perfectly cooked they add a sauce to the dish and bring everything together! Hope you try this recipe and enjoy!

Corned Beef Hash

Print Recipe

Servings: 4 servings

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: American, Irish

Ingredients Method

Ingredients

2 tbsp butter
1 tbsp extra virgin olive oil
3 carrots grated on your large hole box grater
1 bunch green onions, tops and bottoms
3-4 cups leftover or thick sliced deli corned beef cubed
poached or fried eggs

Method

Add your butter and evoo to a large skillet and heat to medium high. Add your grated carrots, stirring to make sure they don't burn until they are soft. Add your green onions and cook about 2 minutes. Add the cottage fries, combine with the carrots and onions, increase the heat and allow the potatoes to sit and brown on that side. After they have browned, turn them and allow the next side to brown a little. Add your cubed corned beef and continue to cook, pressing down just a little until browned and your corned beef is heated through.
Divide among 4 plates or bowls and top with one or two either fried or poached eggs. Serve with toast, biscuits ore a crusty French bread.
*To poach the eggs, Crack your eggs into a bowl, two at a time. Fill a small saucepan with water about halfway and bring to a boil. Add about a teaspoon vinegar. With a spoon or whisk, stir the water in a circular motion to create a whirlpool and add your first egg, then the second egg. Allow the eggs to cook. They will start to come together. After a few minutes, using a slotted spoon, lift the eggs one at a time so you can feel them for your desired doneness. When done, remove to a kitchen towel or paper towel, then top your hash with the desired amount of eggs per plate.

Delicious Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers

January 11, 2020 by Becky Spoon

Jump to Recipe

Whole Wheat Bagel with Smoked Salmon and Whipped Cream Cheese

My morning started with this Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers and my most recent Food and Wine Magazine which also has a Salmon/Rice Bowl on it that I have to make this week because it just looks so healthy and fresh, just like this bagel this morning.

I whipped room temperature cream cheese with lemon zest, the juice of one lemon, fresh dill and salt and pepper. Not only did this help it spread much easier, the added ingredients added so much flavor to the cream cheese and the lemon and dill go perfectly with the smoke salmon.

Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers

I used wild Alaska smoked salmon from my local HEB, but you can use your preferred choice. You may even want to smoke your own salmon. Here’s a link for what I used: https://www.heb.com/product-detail/h-e-b-select-ingredients-alaskan-wild-smoked-sockeye-salmon/2234573. I used Capote Capers and they are the really large capers. Here’s a link for those: https://amzn.to/2tMtTN0.

This Avocado Toast with Poached Salmon may be another recipe you’d like with Salmon for breakfast: https://the2spoons.com/avocado-toast-with-poached-salmon/.

Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers

Print Recipe

Servings: 4 servings

Course: Breakfast, brunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

4 bagels, toasted (I used whole wheat)
1-2 4 oz package of smoked salmon
8 oz cream cheese, room temperature
zest of one lemon
juice of one lemon
1-2 tbsp fresh dill, chopped
salt and pepper
capers
red onion, thinly sliced

Method

Combine the cream cheese, lemon zest, lemon juice, fresh dill and a pinch of salt and pepper to the bowl of your food processer and pulse until combined and smooth. Adjust salt and pepper if needed.
Toast your bagel. Top each bagel with a generous amount of the whipped cream cheese, slices of smoked salmon, thinly sliced red onion and finally lots of capers. Serve with more lemon slices if you like. Enjoy!

Easy Brisket Breakfast Burritos

January 2, 2020 by Becky Spoon

Jump to Recipe

These Brisket Breakfast Burritos are loaded with cheesy scrambled eggs, hashbrowns, leftover brisket, refried beans and pico de gallo. All rolled up in a large flour tortilla, these are delicious!

I used the leftover smoked brisket from the other day, which is absolutely perfect in these burritos! It adds a smokiness and really? How much more Texan can you get than burritos and brisket? Here’s a link for my smoked brisket: https://the2spoons.com/the-best-awesome-smoked-brisket/.

If you don’t want to smoke a whole brisket, pick up a pound from your favorite BBQ joint! We have them everywhere in Texas. There are good choices in local grocery stores; however, I prefer the freshly smoked from a local smoke shop than the grocery store selection, but still, the grocery store selection is good!

My refried beans were from scratch. So to make the most perfect beans, in my onion, make them in your Instant Pot. Soak the pintos the night before in enough water that they are completely covered and a little more because they will double in size.

Then set the Instant Pot on the bean mode. When the time has lapsed The next day I add lard (yes lard) because it makes the absolute best original style Mexican pinto beans especially for refried beans. I go ahead and add salt. I then do the quick release to test for doneness. If they need a little more I go an additional 10 to 15 minutes in the Instant Pot.

To make the refried beans I start a little oil in a saucepan. Then I scoop out ladles of the beans and mash them with a masher designed specifically for making refried beans. If you don’t have one, here’s a link: https://amzn.to/37tAxWP. I love this thing! Best $8.00 I’ve ever spent!!

Here’s a link for the refried beans: https://the2spoons.com/pinto-beans-for-refried-beans/. Pico de Gallo? Here you go: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

Easy Brisket Breakfast Burritos

I love to wrap these burritos in foil, then wrap them in this colorful sandwich wrap paper I buy online. I use this for wrapping sandwiches, burgers, lining serving baskets and of course, these burritos: https://amzn.to/2rS8ZLK.

Here’s the simple recipe, which is more of an instruction for these breakfast burritos! Enjoy!

Smoked Brisket Breakfast Burritos

Print Recipe

Servings: 2 servings

Course: Breakfast, brunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

4 slices Smoked Brisket (here's my link but you can use any smoked brisket https://the2spoons.com/the-best-awesome-smoked-brisket/)
1/2-3/4 cup Refried Beans (here's my link but you can use any refried beans, canned is fine (https://the2spoons.com/pinto-beans-for-refried-beans/)
2-3 eggs
greated cheddar cheese
1 cup hashbrowns (homemade, frozen or fresh like Simply Potato)
pico de gallo (https://the2spoons.com/fresh-and-simple-pico-de-gallo/)
2 burrito size flour tortillas
salt and pepper for the eggs
1 tbsp butter for eggs

Method

Slice the brisket, warm if it's cold and set aside. Grate your cheese for the scrambled eggs. Heat your refried beans. Prepare your Pico De gallo.
Heat a large skillet or griddle to heat your flour tortillas. Meanwhile, beat your eggs, add a little salt and pepper and scramble in skillet with the melted butter. Add the cheese to the eggs while scrambling. Remove from the heat and set aside.
To assemble: Heat your flour tortilla by flipping back and forth on a heated griddle or a large skillet. Lay on a flat surface. In the middle of the tortilla, leaving room to fold on each side, apply a layer of refried beans. Then in strips…add the brisket, then the cheesy eggs, then the hashbrowns, and lastly a strip of the pico de gallo.
Fold each side in, then start rolling, tucking to make a tight roll, making sure the sides are secure, until the burrito is complete. Wrap in foil. I like to half, but serve anyway you want. Serve with your favorite salsa, more pico if you want, some sour cream and guacamole. Enjoy!

Easy Texas Smoked Brisket Breakfast Tacos

December 28, 2019 by Becky Spoon

Just look at this Texas Smoked Brisket Breakfast Tacos! Wow! So pretty and so delicious. Corn tortillas are topped with refried beans, then cubed fried potatoes, a couple of slices of smoked brisket, a fried egg and either pico de Gallo like I made or your favorite salsa!

Just like anything you too with a sunny side up egg, a sauce is created by the runny yellow. If you don’t like a fried egg, switch to a scrambled egg! We do both, but I wanted a fried egg this morning.

Easy Texas Smoked Brisket Breakfast Tacos

I used leftover smoked brisket that I had smoked. Here’s the link if you want to smoke your own: https://the2spoons.com/the-best-awesome-smoked-brisket/.
Don’t want to smoke you’re own? Then buy a pound of your favorite smoked brisket from a local BBQ joint. There is even good smoked brisket in the local grocery stores in Texas.

I made homemade refried beans and here’s my recipe: https://the2spoons.com/pinto-beans-for-refried-beans/. And, I topped with my homemade Pico De Gallo which I love for the freshness! Just adds so much to the dish! Here’s the link for the pico: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

The potatoes can be either potatoes you make by dicing a large of couple of potatoes into cubes or a frozen cubed hash brown potatoes like Ore-Ida makes. https://www.walmart.com/ip/Ore-Ida-Southern-Style-Diced-Hash-Brown-Potatoes-32-oz-Bag/10794791.

Not sure this is really a recipe or just an instruction, but here goes! You have to try these brisket breakfast tacos.

Texas Smoked Brisket Breakfast Tacos

Print Recipe

Servings: 2 Servings

Course: Breakfast, brunch

Cuisine: American, bbq, Texmex

Ingredients Method

Ingredients

2 White corn or flour tortillas
4-5 Slices Smoked brisket
1 Cup Refried beans see link in body of post or canned
1 1/2-2 Cups Cubed hashbrowns
2-4 Eggs Either fried sunny side up or scrambled
2 Tbsp Butter for cooking the eggs
Pico de Gallo or salsa See link in body of post

Method

Heat your brisket and keep warm. Cook your potatoes and keep warm. Do the same with your refried beans, heat and keep warm.
Heat your tortillas while you’re frying your eggs. Cook your eggs to desired doneness sunny side up or scramble.
To assemble: place a tortilla on a plate. Top with the divided refried beans. Top with the Hashbrowns, then the slices of brisket. Finally, top with the egg or eggs and the salsa or pico de Gallo.
I didn’t but you can add cheese or even Queso. Enjoy!