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Butteryum food blog recipes

Filtering by Category: egg recipes

Vanilla Bean Meringue Kisses

Patricia @ ButterYum

The next time you find yourself with leftover egg whites, make a batch of Meringue Kisses.  They're completely addictive crispy sweet little pillows of air that melt in your mouth.  Don't say I didn't warn you!  

I love making anything that requires the use of a pastry bag. Here my pastry bag was fitted with a large round tip. Mmmm…. delicious bite-size mounds of vanilla love! If you want to switch things up a bit….

Just hold an open star tip over the round tip and continue piping bit-size dollops. Oooooooh.

Enjoy!

Items used to make this recipe:

(affiliate links)

Vanilla Bean Meringue Kisses

Printable Recipe

Ingredients

  • 6 egg whites, room temperature

  • 3/4 teaspoon vanilla bean paste

  • 1 teaspoon cream of tartar

  • a pinch of fine salt

  • 1 cup superfine sugar

Directions

  1. Preheat oven to 225F.

  2. In the bowl of a stand mixer, place the egg whites, cream of tartar, vanilla bean paste, and a pinch of salt; use a whisk to mix the ingredients and break up the eggs until they're frothy.

  3. Place bowl on stand mixer and use whip attachment to whip egg whites until they reach soft peaks; sprinkle sugar in slowly and continue whipping until the whites are glossy and they reach the stiff peak stage.

  4. Place meringue in a large pastry bag fitted with a large round tip or large open star tip and pipe kisses on 2 silicone lined sheet pans.

  5. Bake meringue kisses at 225F oven for 90 minutes, then turn the oven off and allow meringues to cool completely without opening the door (I often leave them in there overnight). Store in an airtight container. Makes 100 meringue cookies.

Note

  • For best results, do not attempt to make meringues during high humidity weather.  

4 Comments
categories egg recipes, snack recipes, dessert recipes
tags christmas cookie recipes, meringue recipes, egg recipes

Freezer Breakfast Burritos Supreme

Patricia @ ButterYum

Freezer Breakfast Burritos Supreme - ButterYum

Here's a delicious breakfast burrito recipe your family is going to love.  I like to stock the freezer with a batch or two so my husband and teenagers can help themselves whenever the mood strikes.  All they have to do is heat one up in the microwave and they have a hot, portable meal that I didn't have to drop everything to make because someone was starving to death.  Best part - no clean up.  The recipe below is how I like to make them, but feel free to tweak the ingredients to suit your family's taste.

Saute the bell peppers, scallions, mushrooms, turkey bacon, and a pinch of salt in the oil and butter for 10-15 minutes until the veggies caramelize and shrink down in size, and all the liquid that comes out of them evaporates.

Lower the heat to medium-low and add the beaten eggs, salt, and pepper. Cook, stirring frequently, until the eggs are just cooked through.  Remove them from the pan to prevent them from overcooking. Try not to eat all they eggs yet... it'll be hard!

Place 1/2 cup of the egg mixture in the center of a tortilla. Top with 1/4 cup shredded cheddar cheese. Fold the left and right sides up and over the filling like this.

Then fold the bottom part of the tortilla up like this. Roll away from you so the folds are on the underside. Repeat until you have 8 burritos.

Wrap each in plastic wrap. I love my label maker.

Enjoy!

Items used to make this recipe:

(affiliate links)

Freezer Breakfast Burritos Supreme

Makes 8 burritos

Printable Recipe

Ingredients

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1/2 cup chopped red bell pepper

  • 1/2 cup chopped scallions

  • 3/4 cup chopped white mushrooms

  • 3/4 cup chopped turkey bacon, uncooked

  • 1 cup beaten eggs (about 12-14 extra large eggs)

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon fresh ground black pepper

  • 2 cups shredded cheddar cheese

  • 8 8-inch whole wheat flour tortillas

  • garnish: a little extra cheddar cheese, chopped scallions, and your favorite hot sauce (we like Sriracha)

Directions

  1. In a large, non-stick pan over medium-high heat, saute the bell peppers, scallions, mushrooms, and turkey bacon with a pinch of salt in the oil and butter for 10-15 minutes until the veggies caramelize and shrink down in size, and all the liquid that comes out of them evaporates.

  2. Lower the heat to medium-low and add the beaten eggs, salt, and pepper.

  3. Cook, stirring frequently, until the eggs are just cooked through.

  4. Remove from pan to prevent them from overcooking.

  5. Cool eggs to room temp before placing 1/2 cup of the mixture in the center of an 8-inch flour tortilla followed by 1/4 cup shredded cheddar cheese.

  6. Fold the left and right thirds of the tortilla up and over the filling, leaving about 1 inch of space between them (as shown).

  7. Bring the bottom third of the tortilla up and over the filling, and finish by rolling the burrito away from you to complete the last fold.

  8. Wrap each burrito with plastic wrap, then place in a freezer bag before freezing.

Note

  • To reheat, simple unwrap frozen burrito and place it on a microwave safe plate covered with a paper towel.  Heat until contents are warmed through and cheese is melted.  I like to garnish with a little shredded cheddar cheese, a sprinkling of chopped scallions, and a drizzle of Sriracha.  Enjoy!

4 Comments
categories breakfast recipes, egg recipes
tags breakfast recipes, freezer recipes, mexican recipes, lunch recipes, egg recipes