Breakfast burritos & Phyl's fallen angels

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Wrapped and Ready

Breakfast Burritos

4 eggs

½ pound kielbasa, cooked and cubed

¼ pound breakfast sausage, cooked

¼ cup of corn and black bean salsa

½ cup shredded Monterey Jack cheese

8 burrito-size tortillas

Scramble eggs in medium skillet until they begin to crumble. Mix in kielbasa, breakfast sausage and salsa, and turn off burner. Keep mixing while the skillet cools. Spoon the mixture on tortillas and top with cheese before rolling into burritos. Wrap the finished burritos in double layer of aluminum foil and seal the ends. When it’s time to eat, set the foil packet on a hot surface of the duck blind’s stove or heater. Be sure to have a tongs to turn the packet and retrieve the hot burrito. Makes enough for four hungry hunters.

Phyl’s Fallen Angels*

1 stick butter

1½ cups graham cracker crumbs

14-ounce can condensed milk

1 small can coconut shavings

1 cup chopped pecans

1 cup butterscotch chips

Heat oven to 350 degrees. Melt butter in 9x13 baking pan. Sprinkle graham cracker crumbs over melted butter. Pour condensed milk over crumbs. Mix coconut, pecans and butterscotch chips together and layer over the condensed milk, pressing lightly. Bake about 30 minutes until the coconut is lightly browned. Let cool completely and cut into squares.

*Adapted from a recipe in The Dairy Hollow House Cookbook.

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