Breakfast Burritos for the Week

3-5 strips of bacon
3-4 large potatoes
1 large onion (optional)
1-1 1/2 dozen eggs
1 1/2 - 2 dozen 8" flour tortillas
1-2 lb of shredded cheese
preferred hot sauce, to taste

    In a large to very large non stick fry pan, fry the bacon to extra crispy.   Finley chop the potatoes and onion while the bacon is frying.  Once fried remove the bacon, coarsely chop and transfer to a very large mixing bowl, leave the grease in the fry pan.  Fry the potatoes and onion in the bacon grease.  The bacon and cheese will have plenty of salt so you don't need to add more and black pepper does not go well with the burritos so don't add it.  Once thoroughly cooked transfer the potatoes to the mixing bowl, periodically mix in order to add in cooling and drying of the potatoes.  Add hot sauce to the potatoes; remember there will be eggs and cheese added so the potatoes need to have a larger kick than you wish for the final burritos.  Scramble the eggs, you should not need any extra fat if you are using a non stick pan.  Once cooked add the eggs to the mixing bowl.  Mix to cool and dry.  Add cheese and mix.  Stuff the tortillas and set aside to cool and dry.  Once cool, bag and freeze.  Note, if they are bagged and frozen while still hot and steamy you will have soggy burritos.

     To serve, place frozen on a microwave safe plat and microwave for about one minute on each side and a low to cool.

Squash Bruschetta

Squash topping:
1-2 small zucchini
1-2 small yellow squash
Alternative: use 1 bag frozen sliced squash, thawed
1/2-1 small white onion
Garlic to taste
Extra virgin olive oil (EVOO) to taste

Bread:
1/2-1 loaf French bread, sliced at an angle
1/2-1 lb block Parmesan cheese (not the stuff in the can).
Extra virgin olive oil (EVOO),
Small shrimp (optional)

     To make the squash topping:  Slice the zucchini and squash into thin rounds.  Finlay chop the garlic and onion.  Mix in a microwave safe bowl, generously drizzle EVOO over the vegetables and microwave until tinder (8+ minutes). 

     To make the bread:  Heat up a large fry pan at medium heat.  If using shrimp, sear the shrimp, set aside and wipe out fry pan.  Slice Parmesan into long strips, use a cheese plane if you have one.  If you have an olive oil sprayer (highly recommended), spray both sides of the bread with EVOO.  If you do not have an olive oil sprayer then add EVOO to fry pan.  Toast one side of the bread in the fry pan uncovered over medium heat until that side is golden brown.  Flip the bead, layer on shrimp then cheese and toast, covered, over medium to medium low heat until the cheese starts to melt.

    Serve immediately with the bread topped by a very generous heap of the squash topping.