• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Breakfast Dutch

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 3 - cups flour 1 - tsp. salt 2 - eggs Milk Oil for cooking
  • Combine first 3 ingredients.Add enough milk to make soupy consistency like
  • eaten eggs.Put enough cooking oil in cast iron skillet so batter will not
  • stick.(Be generous.Batter will stick while baking.)Pour batter into
  • skillet.Bake on top of stove,stirring and chopping as for scrambled
  • eggs,until it looks like scrambled eggs and is baked through.Serve
  • immediately with butter and syrup.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Breakfast Enchiladas
Categories: None
Yield: 2 Servings

5 Eggs; beaten
2 tb Milk
1/4 c Diced green chilies
Salt and pepper to taste
2 tb Butter or margarine
4 Corn tortillas
3/4 c Shredded cheddar cheese

1 sm Onion; chopped
1/2 c Chopped green pepper
1 1/2 tb Cooking oil
1 cn Tomato sauce; (15-ounce)
1 1/2 ts Chili powder

Preheat broiler. Combine eggs, milk, chilies, salt and pepper. In a skillet
over medium-low heat, scramble egg mixture in melted butter. Cook until
firm as desired. Dip tortillas 1 at a time into hot Enchilada Sauce until
soft. Spoon 1/4 of the eggs down center of each tortilla. Roll up and
place, seam side down, in a single layer in a greased 10 x 6-inch glass
baking dish. Bring remaining sauce to boil. Pour evenly over rolled
tortillas; sprinkle with cheese. Broil about 4 inches from heat 2-3 minutes
or until cheese melts.

In a small skillet over medium heat, saut锚 onion and green pepper in oil
until onion is limp. Stir in tomato sauce and chili powder. Reduce heat to
low and simmer while the eggs are cooking.

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