Eggs are my nemesis. I will honestly admit that in the past when I scrambled eggs even the dog turned her nose up at them.
If you are like me, do not fear the blasted things – just keep practicing. I finally found something that works for me.
Preheat a nonstick skillet on medium low heat. Add 1/2 cup diced ham (I cut up a few pieces of smoked ham sandwich meat).
Crack 3 eggs over ham and sprinkle liberally with Beazell’s Cajun Seasoning and a dash of Dat Sauce. Mix well.
While eggs are slowly cooking add a handful of shredded cheese. (I added a slice of Swiss cheese on top of eggs and folded in while scrambling eggs).
Do NOT cook eggs until dry. You want them a little moist.
Also, a medium heat is essential. I have discovered that cooking at a high heat gives you rubbery eggs.
Next, warm the flour tortilla in microwave for about 7 – 10 seconds. I have found that this is the secret to wrapping the tortillas.
Add eggs to one end of tortilla.
Wrap, tucking ends in as you are rolling. The heat from eggs should seal the tortilla up for you.
With this recipe I made 2 nice sized breakfast burritos. Enjoy
8 ounces shredded Muenster Cheese, provolone, Gouda, or cheddar cheese
8 ounces diced smoke turkey, ham, crumbled bacon or Ground breakfast sausage
1/2 cup milk
1 can flaky Grands Biscuits
1 1/2 teaspoons Beazell’s Cajun Seasoning
Dash Of Dat Sauce
Dash of Worcestershire Sauce
In a buttered 10 inch square casserole dish whisk eggs, milk, and seasonings. Add meat of your choice. Sprinkle cheese on meat and eggs. Place biscuits on top.
Bake at 350 degrees for approximately 25 minutes.
I will post an exact cost of this recipe as soon as I can. I couldn’t wait to share the recipe though, it was that good.
While on Facebook the other night a recipe really similar to this one was being shared. As soon as I saw it, I knew I had to try it. I am always looking for quick and easy recipes that my family will eat.
Of course, I had to tweak the recipe to our liking. I increased the eggs to 6 and used our favorite seasonings. Also, I used sliced Muenster cheese (a staple in our house) and smoked turkey sandwich meat. For the biscuits I had a can of savory cheddar biscuits that I used in replace of plain Grands Biscuits.
This is definitely a keeper recipe for me. Everyone came back for seconds. With so many variations that can be done with this recipe, it will take a while before anyone grows tired of it.
For a vegetarian option, you could use spinach and mushrooms instead of the meat.
This would also make a good, quick supper. Replace the meat with boiled, peeled crawfish tails and a salad as a side dish. Yum
1 rotissiere chicken
1 can creamed corn
6 cups chicken broth
2 cups half and half
2 teaspoons cornstarch
1/4 cup melted butter
3 teaspoons Beazell’s Cajun Seasoning
1 to 2 teaspoons granulated garlic
Dash or two of tabasco
Mary B’s frozen dumplings
Place chicken broth in dutch oven or large stock pot. Simmer. Add creamed corn and seasonings. Remove chicken from the bones. Place in chicken broth. Add half and half. Melt butter and dissolve cornstarch in hot butter. Add to chicken broth. Bring broth mixture to a rolling boil and drop in frozen dumplings. (I break the dumplings into 1 inch pieces).
Reduce heat and simmer for approximately 30 minutes or until dumplings are light and fluffy. Taste test and adjust seasonings if needed.
It may seem like a lot of seasonings but the dumplings tend to soak up a lot of the seasoning. I always made my dumplings from scratch until I decided to try the frozen dumplings one day. They were very good and so much easier than rolling out the dumpling dough.
This is the first year that I haven’t made these for the holidays. I may just have to go get everything tomorrow to make these. They are so yummy
- 1-pound package ground sausage (I prefer Jimmy Dean)
- 3 cups baking mix (recommended: Bisquick)
- 4 cups grated sharp Cheddar (Or a mixture of cheeses works well too. My family is a huge muenster and gouda cheese fan so I usually add these to recipes as well)
- 1 teaspoon Beazell’s Cajun Seasoning
Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray. Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.
4 cups water
1 cup uncooked quick-cooking grits
2 cups diced ham or sausage, or a combination
1 cup shredded cheese
3 tablespoons butter
1 teaspoon Beazell’s Cajun Seasoning
4 eggs (or 1 cup egg substitute)
Add water to a large saucepan and bring to a boil. Stir in grits, cover and reduce heat. Simmer for 5 minutes or until grits are thick. Stir occasionally.
Remove from heat, add meat and next 3 ingredients. Gradually add egg stirring well to keep egg from cooking. Stir well.
Pour in an 11×7 glass baking dish coated with cooking spray.
Can be cooked immediately or placed in refrigerator for 8 hours.
This is a huge hit with family and friends. I make this to bring for breakfast at church the night before and place in fridge. That way in the morning while we are getting ready I just have to pop it in the oven.
Bake in a 350 degree oven for 45 minutes.
1 pound ground meat
1 pound ground pork
1 large onion
1 bell pepper
1 head of onion tops
2 can cream of mushroom soup
4 cups rice cooked
Beazell’s Cajun Seasoning
Procedure: Brown ground meat and pork. Make sure meat is broken up then add one onion diced and one bell pepper diced. Stir for 3 to 4 minutes adding water if needed until dressing is sautéed with onions and peppers, Season to taste with Beazell’s. Add cream of mushroom soup and onion tops. Cook for 10 minutes. Cook rice. Stir into mix. Stir often. Cook on low heat until dressing thickens. If needed add more water