Ingredients:

1/2 cup sugar
1 teaspoon cinnamon (or more to taste)
oil (for frying)
10 (9 inch) flour tortillas

Preparation:

Combine cinnamon and sugar; set aside. Pour oil 2″ deep in medium skillet; heat to 375. Cut each tortilla into 8 strips, each approx 1″ wide. Fry 3-5 strips at a time until golden brown and crisp, turning once. Remove and drain on paper towels. Sprinkle with cinnamon mix while still warm. Serve immediately.

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Ingredients:

1 lb Italian sausage or 1 lb chorizo sausage
1 (4 ounce) can green chilies , chopped
1/2 cup chopped onion
4 large eggs
3/4 cup milk (I like cream, makes it richer) or 3/4 cup cream (I like cream, makes it richer)
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon cumin
1/2 cup shredded cheddar cheese
deep dish pie shell
sour cream
shredded lettuce
tomato , cut into wedges

Preparation:

Poke holes in the crust with a fork and pre-bake 10 minutes. Fry the sausage with the onion and spices until the onion is tender. Layer meat, green chilies and cheese into crust. Mix eggs and milk/cream together in a bowl with a bit of salt. Pour over meat mixture in the crust. Bake at 350 degrees for about 45 minutes or until a knife in the middle comes out clean. (Cover the crust edges with foil if it is browning too dark). Cut into wedges and top with lettuce, sour cream and a tomato wedge. Serve with salsa if desired.

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Ingredients:

12 eggs, beaten
24 flour tortillas (you can also use whole wheat)
1 lb bulk sausage, cooked (or crumbled links)
2 cups cheddar cheese, shredded
1/2 cup chunky salsa (your choice of heat)

Optional Ingredients
1 tomato, peeled and chopped (optional)
6 potatoes, shredded and fried until cooked through (optional) or 6 hash browns (optional)
jalapeno, slices (optional)
1 green pepper, finely diced (optional)
1 (4 ounce) can chopped green chilies (optional)
1 -2 garlic clove, finely minced (optional)
1 onion, finely diced (optional)
2 green onions, sliced with tops (optional)

Preparation:

Scramble eggs in large skillet until done; stir in cooked sausage and salsa. Warm tortillas in microwave 20-30 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Freeze burritos in single layer on lightly greased cookie sheet. When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze. TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing. Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

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Ingredients:

6 eggs
4 slices bacon, diced
1 (28 ounce) can stewed plum tomatoes, broken up (drained)
1 1/2 cups Monterey Jack cheese, cubed
2 cloves garlic, minced
1 onion, minced
2 tablespoons chopped fresh green chilies
1/4 cup chopped fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon salt

On the side
flour tortillas (warm)
guacamole

Preparation:

In a 10-inch frying pan, cook the bacon until crisp. Remove from the pan using a slotted spoon and drain well. Add the garlic and onion to the bacon drippings in the pan; cook until the onion is soft. Stir in the chilies, tomatoes, oregano and salt. Bring to a boil, stirring constantly. Continue boiling for about 15 minutes (until the sauce thickens). Reduce the heat to low.

Crack the eggs and slowly slip into the sauce, one at a time. Sprinkle the bacon and cheese over the top. Cover and simmer for about 5-6 minutes (until the eggs are set). Sprinkle with the cilantro. Serve with warmed flour tortillas and guacamole on the side of the plate, if desired.

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