I owe my marriage to the UFC. Yes, you read that right. My husband and I met one night after I was getting off of work and decided to join some of my co-workers for drinks at a small bar around the corner. My husband was already seated at the bar, which was the only one in the area showing the fight that night. I sat down next to him, we started chatting and now, five years later here we are.
The fights come on at 4am here because of the time difference, and at 4:01 I can find him, sitting on the couch with coffee
screaming quietly talking to the TV. After the last fight I got to thinking that it might be nice for him to have something to snack on while he watched. However, I know I’m not a morning person so getting out of bed at 3:30 in the morning to make him a “fight morning” snack just wasn’t going to happen.
I spent a few weeks mulling over what kind of snack I could make that would be reminiscent of game day food, but breakfasty* since he would be enjoying it with coffee; that could also be a “make ahead.” These breakfast taquitos are what I came up with. I’m pretty sure some fast food place or convenience store back in the States does something like this, but I’m not sure which ones. Either way, they were good when I baked them right after assembling them and they were equally good straight from the freezer into the oven on “fight morning.”
1 potato, diced
1 onion, diced
2 cloves garlic, diced
1 can green chili’s, drained
2 tablespoons cumin
1 teaspoon chipotle hot sauce
2 tablespoons butter, divided
4 rashers turkey bacon
2 cups cheese (you can do more or less, but we like a lot of cheese)
12 small flour tortillas
Salt/pepper to taste
Heat oven to 400 degrees. Place turkey bacon on a tin foil lined baking sheet and bake until crispy, about 15 minutes. Remove from the oven and drain on paper towels. Chop into small pieces and set aside.
While the bacon cooks, make the potato hash. Melt butter in a large sauce pan over medium high heat. Toss in potatoes, onion and chilis. Season with cumin and hot sauce. Brown the potatoes and onions and then toss in garlic. Reduce heat to medium, cover and cook until the potatoes are just fork tender, about 5 minutes. When the hash is done, remove from the pan and set aside.
Whisk the eggs (add a bit of water or milk, depending on how you like your scrambled eggs.) Melt the rest of the butter in the sauce pan over medium heat. Pour in eggs and scramble. Remove from heat when they reach your preferred doneness keeping in mind that the eggs will continue to cook when the taquitos bake (we prefer our eggs scrambled hard, aswith the local eggs, anything less makes us sick.)
To assemble the taquitos: Line a baking tray with foil and spray with cooking spray. Warm the tortillas in a microwave for 10 seconds to soften them. Keep a moist towel over them while you work. Place cheese, then hash, bacon and eggs along the center of the tortilla. Roll tortilla up and place seam side down on the baking sheet. Continue with the remaining tortillas and ingredients.
At this point, the taquitos can be baked or frozen*. If you are baking them, spray the tops with cooking spray and sprinkle with salt. Bake in a 400 degree oven until they are browned and crispy and the filling is warm, about 10 minutes. Serve with salsa
*If you are freezing them, cover the baking sheet and place into the freezer for 30 minutes or until the taquitos are firm. Then they can be placed in a storage bag or container. To bake, place them on a baking sheet, spray with cooking spray and salt the tops. Bake at 400 degrees for about 15 minutes.
*The first batch I baked right after assembling and didn’t use cooking spray or salt the tops and they didn’t brown as nicely. Then over the weekend I came across this on pintrest and saw that they used cooking spray and salt on top, so I tried it on game day and that was definitely better.
*Yes, breakfasty is a word….look it up 🙂 :
p.s. Hop on over to Make Ahead Meals for Busy Mom’s blog hop here to see my link or link up yourself!
Dorie jumped on the “deconstructed” bandwagon that it seemed everyone was doing for a while. You couldn’t watch an episode of Top Chef without someone doing a deconstructed Caesar salad, meatloaf, or mole. Ok, maybe that was just one episode, but you get what I mean. While the idea was cool at first I admit, but deconstructing everything got a little old. So when I saw this week’s recipe, my immediate reaction was “this is so passé!” But I want to be a good member of the club, so I went along and tried it. Well…
I would eat it in a boat and I would eat it with a goat. And I will eat it in the rain. In the dark and on a train. And in a car, and in a tree. It was so good, so good you see. Thanks Dr. Seuss for such a great way to describe something I was surprised that I liked.
I didn’t have the sundried tomatoes Dorie called for, and arugula is very expensive here so I had to use regular iceburg lettuce; but even without this salad was outstanding. It’s simple enough for a quick lunch or dinner, but great enough to entertain with. Dorie’s simple vinaigrette was tasty, so I was skeptical about adding the dollop of mayo (well for me, miracle whip) on top. But, I think it was just that that made this salad over the top good. I also used the caramelized onion croutons from my tomato soup the other night.
This is another one that I know I will be making again, again, and again.