Mexican Scrambled Eggs/Omelet

Mexican Scrambled Eggs/Omelet

8 eggs
1/4 c milk
1/2 c chopped ham
1/4 c copped green pepper
1/4 c chopped onion
2 tbsp Fire in the Hole or Flicker of Fire Salsa (to your taste)
1/4 c butter

Whip together milk eggs & salsa
saute onions green pepper mushrooms in butter with ham.
Blend in egg mixture.
Cook over low heat until eggs are set stir gently now & then.

Tip – Or you can make an omelet out of this.

Credits – Recipe Courtesy Of The Salsa Lady

Ziploc Omelets

Quick And Easy Ziploc Omelets


Crack 2 eggs into the quart size Ziploc bag
Shake to combine them.
Add ingredients such as – Cheeses, Ham, Onions, Green Peppers, Tomatoes, Salsa, Etc.

Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes.
You can usually cook 6- 8 omelets in a large pot.
Cut the bags and the omelet will roll out easily.

There is some concern across the Internet about this recipe, and the method of boiling in a Ziploc bag, you can read both sides of this argument and make your own decision. It is our concern that we inform you of this warning and let you decide for yourself.

Warning – We do not recommend using any ZIPLOC brand Bag in boiling water, or to “boil” in the microwave. ZIPLOC brand Bags are made from polyethylene plastic with a softening point of approximately 195 degrees Fahrenheit.

Tip – Use the thicker one quart size freezer Zip-Loc bag.

Salsa Omelet

Salsa Omelet

Ingredients6 Eggs1 T. Water¼ tsp salt¼ tsp Course ground Black Pepper¼ Cup cubed fully cooked Ham chopped¼ Cup Chopped Green Peppers¼ Cup Black Beans – Washed and Drained4 – 8 oz Shredded Cheddar CheeseFor FillingIn a 10” non stick skillet spray with non stick cooking sprayCombine – Ham, Green Peppers, Black BeansAdd 2 Tablespoons of salsaSauté on low heat until mixture is warmMixture should not have liquid, drain if so.Method For Cooking OmeletIn a bowl beat the eggs, water, salt, pepper togetherIn another 10” Skillet or Omelet PanMelt pat of butter or use non stick sprayOver medium heat add the egg mixtureAs the eggs set lift the edges letting uncooked portion flow underneathAdding The FillingWhen the Omelet is almost setAdd half of the filling, saving rest for second OmeletSprinkle some cheese inside the OmeletToppingsAfter you flip the OmeletAdd some Cheese on topCook until Cheese meltsTop with 2 oz Salsa

Tip – Once the bottom of the omelet has browned, just pour the omelet, with the mixture, onto a plate, using the edge of the pan to flip the empty half onto the mixture to cover it.

Yields 2 Omelets

French Toast Sticks

French Toast Sticks


Texas Toast pre-sliced packaged bread

Main Ingredients

2 Eggs
2 T. Milk
1 T. Orange Juice
1 Tsp Ground Cinnamon
1 Tsp Vanilla
1 Tsp Sugar

Optional Fillings

The filling will be your favorite choice below are some suggestions

Peanut Butter
Fruit Preserves
Fruit Butters
Jam and Jelly Flavors


Ground Cinnamon
Maple Syrup


Make 3 or 4  sandwichs with your choice of filling
Cut away crust from the bread
Cut sandwiches into 3 sticks
Mix all main ingredients together whipping eggs into frenzy

In a shallow bowl dip both sides of the sticks in the egg mixture, in a large non stick skillet coated with cooking spray, cook over medium to high heat until both sides are golden brown.

Sprinkle with Sugar and Cinnamon
Drizzle with maple syrup

Decadent French Toast

 Decadent French Toast

Prep:  20 minutes (let sit overnight)
Cook:  45 minutes
Makes:  6 servings


2 tablespoons corn syrup
5 tablespoons butter
1 cup brown sugar
Pecans, chopped
1 loaf French bread, sliced in 2-inch slices
5 eggs
1 1/2 cups milk
1 teaspoon vanilla
1/2 pint whipped cream, whipped
2 boxes fresh strawberries, sliced

Cook corn syrup, butter, and brown sugar together until bubbly.  Pour into 9 x 13-inch baking dish.  Sprinkle with chopped pecans.  Arrange slices of the French bread over the mixture.

Beat together the eggs, milk, and vanilla.  Pour over bread and refrigerate overnight.

Bake next morning at 350 degrees for about 45 minutes, or until set (check the middle).  Invert.

Serve with fresh berries and whipped cream.

Fruit Pizza

 Fruit Pizza

Prep:  30 minutes
Cook:  12 minutes
Makes:  8 servings



1 cup flour
1 stick of butter, cold, cut into 1-inch pieces
1/2 cup powdered sugar, sifted

Middle Layer

1 (8 oz.) pkg. of cream cheese, room temp.
1/2 cup powdered sugar, sifted

Top Layer

1 cup lemon juice (will keep fruit fresh)
Strawberries, sliced
Nectarines, sliced
Peaches, sliced
Kiwi fruit, sliced
1/4 cup blueberries
Or other fresh fruit, sliced

Crust:  Mix all ingredients in a food processor. Process until a fine meal is formed. Press into 12-inch pizza pan, or tart pan.  Bake at 350 degrees in oven for 12 minutes or until golden.  Be careful not to over-bake. Let cool.

Middle Layer:  Mix cream cheese and sugar together and spread on baked crust.

Top Layer:  Dip or brush fruit with lemon juice to help retain freshness.  Arrange fresh fruit on top of cream cheese mixture in rings, starting in the middle and working your way out.  Each ring should be a different fruit. 


French Toast

 Homemade French Toast

2 eggs
1/2 tsp. salt
1 T. sugar
1/4 tsp nutmeg
1/3 cup milk
6 slices of bread

Break eggs in a shallow disk and beat slightly
Add salt, sugar, nutmeg, and milk
Beat until blended

Cut bread in half or triangle
Dip into egg mixture one slice at a time, turning until coated
Dip at once into preheated shortening in frying pan
Fry until browned, turning to brown both sides

Serve with jelly, syrup, honey or sprinkle with powdered sugar