Easy Breakfast Burrito

3 oz chorizo sausage, finely chopped

2 eggs, whisked

2 Tbs sour cream

2 oz of your favorite Mexican cheese, shredded or crumbled

1 large burrito-sized tortilla

Preheat oven to 400*F.

In a small pan, cook the chorizo over medium heat until cooked through. Drain excess fat.

Place the tortilla on a cookie sheet covered with a very damp, clean dish towel. Let the tortilla cook in the oven for about 3 minutes.

Whisk together the eggs and sour cream. It's okay if it's slightly lumpy. Pour the eggs into the pan over the chorizo and cook over medium heat and stir while cooking to scramble the eggs.

Take the tortilla out of the oven and place eggs down the center and then top with shredded cheese. Fold up the burrito and let it sit for about one minute to let the burrito mold itself closed.

Megan's notes: or use any sausage, eggs, cheese with some onion and garlic

Submitted by Megan H.

Theme: Eggs

Peanut Butter Eggs

1 pkg graham crackers (crumbled)

2 cups powdered sugar

1 1/2 cups peanut butter (crunchy)

1/2 cup butter, softened

1 pkg chocolate chips, melted

Blend crackers, powdered sugar, peanut butter and butter with a mixer until crumbs. Form into egg shapes and dip into melted chocolate.

Submitted by Allyn B.

Theme: Eggs

BLT Deviled Eggs

Photo courtesy of Food Network

6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
3 slices bacon, cooked and crumbled plus more for garnish, if desired
2 cherry tomatoes, seeded and finely chopped
1 tablespoon dried parsley flakes

Salt and freshly ground black pepper

Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.

Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

Submitted by Tara S. from Paula Deen and www.foodnetwork.com

Theme: Eggs

Cream Puffs

PUFFS

1/2 cup butter

1 cup water

1 cup flour

4 eggs

Preheat oven to 400*F. Bring butter and water to a rapid boil. Add flour; cook and stir until the mixture forms a ball that sticks together. Remove from heat and let cool about 10 minutes. Stir in the eggs, one at a time, beating until smooth before adding the next egg. Drop the batter by tablespoons about 3 inches apart onto greased baking sheet. Bake for 30 to 35 minutes, or until golden. Remove from oven and cool on cooling racks. To serve, cut the tops open horizontally and remove any soft dough inside. Fill with pudding or whipped cream. Sprinkle powdered sugar on top.

CHOCOLATE PUDDING

¾ cup sugar

1/3 cup unsweetned cocoa powder

2 Tbs. cornstarch, or ¼ cup all-purpose flour

2 2/3 cups milk

4 beaten egg yolks

1 Tbs. butter or margarine

1 ½ tsp vanilla extract

In a heavy medium saucepan combine sugar, cocoa powder and cornstarch or flour. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks.

Return all of the egg mixture to the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in Margarine and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap. Chill. Do not stir.

Submitted by LeAnn O. (Chocolate Pudding recipe from Better Homes and Gardens New Cook Book 10th Edition)

Theme: Eggs