Southwest Breakfast Pockets Recipes

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.

Steps:

• In a bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain. Add hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm. , Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets. , Bake at 350° for 15-20 minutes or until golden brown.

Steps:

• Preheat the oven to 400 degrees F. Lightly brush a baking sheet with oil.
• Brown the sausage in a large skillet over medium-high heat until cooked all the way through, 8 to 10 minutes. Transfer to a bowl.
• Whisk together the eggs, milk, cumin, chili powder and a pinch each of salt and pepper in a large bowl.
• Add the oil to the skillet (you won't need to if your sausage rendered enough fat). Reduce the heat to medium-low and add the eggs. Lightly scramble until cooked through, about 8 minutes.
• Sprinkle each tortilla with a little bit of cheese, followed by about 1/4 cup each of the sausage, eggs and red bell pepper. Top each with a few cilantro leaves and the remaining cheese. Roll up the tortillas around the filling and place them on the prepared baking sheet seam-side down.
• Brush the tops of the burritos with oil. Bake until the tops of the tortillas are golden brown and slightly crunchy, about 15 minutes. Serve with salsa, guacamole, anything!