Day 197 - Shrimp and Grits

Shrimp and Grits

 
I love shrimp and grits.  It's shrimp!  AND grits!  What more could you ask for in a food? 

There is great debate as to whether Shrimp and Grits as a dish orginiated in Charleston or on the Louisiana/Mississippi/Alabama/Florida coast (affectionately known as the Gulf Coast to those of us from the area, even though we acknowledge that there are many other gulfs in the world!).  Now, I've lived both in Mississippi and in South Carolina, and I'm not sold on who actually invented this delightful dish...nor am I sold on which is better than the other.  The Charleston version always has bacon (yay!) and gravy (ew), while the Gulf version usually has sausage (ew) and creole spices (yay!).  So, mine is...a little of both.

I took some to lunch today, even though the picture I snapped was in the bowl last night before I devoured it.  If you're reheating grits, I recommend pouring a little milk or chicken broth over it before heating - grits dry out after a while, so the added moisture is needed.  And I always use the Southern Living Cheddar Cheese Grits Casserole when I'm cooking to impress - has never failed me!

Shrimp and Grits

1 batch of cheddar cheese grits
1 pound raw shrimp, peeled and deveined
2 slices thick cut bacon
1/2 cup baby bella mushrooms, chopped
1/2 cup yellow onion, chopped
1/2 cup bell pepper (I use red, but green is fine), chopped
1/2 cup white wine or light colored beer, whatever you have on hand
2 cloves garlic, minced
1-2 T olive oil
1-2 T creole seasoning

Bake up your grits.  Don't eat them too soon, even though you want to!  Slice bacon into small bits and cook in a non-stick skillet over medium heat.  As soon as bacon begins to crisp up, add in mushrooms, bell pepper, onion, garlic, and creole seasoning, cooking for about 5 minutes or until softened.  Pour in wine or beer and bring to a simmer.  Toss in shrimp and cook for about 2 minutes, or until shrimp is pink.  Spoon over grits and serve hot! Pin It Now!

Day 193 - Potatoes Benedict

Potatoes Benedict

 Alright, friends, I'm aware this is cheating - I did not take this to work, nor would I.  But I made it for brunch yesterday, and it was so good that I have to share.  I'm calling it...Potatoes Benedict!  Essentially, it's a bacon-hashbrown muffin topped with a poached egg and some hollandaise sauce.  A little different, and very tasty.

I'm going to give you the recipe details for the potato muffins, which I topped with poached eggs, and this hollandaise recipe.  This makes a dozen muffins, and I served two per person.  Enjoy!

Potatoes Benedict
1 lb shredded hash browns (I used Simply Potatoes)
1 cup shredded cheddar jack cheese
3 strips of bacon
1/4 cup sour cream
1 T salt
1 T black pepper
12 eggs, poached
Hollandaise Sauce

In a large bowl, mix together potatoes, cheese, sour cream, salt and pepper.  Cook bacon until crisp, crumble, and add to potato mixture, stirring well.  Spoon potatoes into a well greased muffin tin, filling each cup about to the top.  Bake at 400F for 30 minutes.  Remove from oven and run a knife around each cup.  Flip potato muffins over and let cool while you're poaching your eggs.  Top each muffin with one egg and a generous drizzle of hollandaise.  Serve immediately, perhaps with some grilled asparagus and toasted English muffins! Pin It Now!

Day 168 - Breakfast in a Box

English Muffin, Blackberry Jelly, String Cheese, Cantaloupe, Yogurt Covered Raisins, Cashews.

Very easy lunch today, friends. And, mostly pulled randomly from my refrigerator (are you noticing that trend this week?).  English muffin for a carb with blackberry jelly, string cheese and cashews for protein, cantaloupe for vitamins, and yogurt covered raisins for dessert.  Super fast, easy, and relatively healthy!  And rather breakfasty, which you know I love. Pin It Now!

Day 164 - The Laziest Lunch Ever

Pancakes, Syrup, Strawberries

This is the laziest lunch I've ever made.  Seriously.  Why?  Because I was too tired last night to pay attention, and too busy this morning to make up anything more creative.  Some Fridays are just like that!  So, I quickly microwaved some Eggo pancakes - not even real pancakes, just frozen ones.  Then I threw in whole strawberries - not even cut up - and some maple syrup.  And by the way today is shaping up, I'll probably eat this lunch with my left hand while I type with my right.  Oh, Fridays!

Here's hoping your Friday and your weekend are much more relaxing and peaceful! Pin It Now!

Day 163 - Breakfast Leftovers

Watermelon, Baked Egg, Hash.

I made breakfast for dinner last night.  Or, as I like to call it, brinner!  I had a little bit of hash leftover for lunch today, and I decided to bake an egg.  But I couldn't decide what else to include...until I remembered how much I love watermelon, and how much of it I had in the refrigerator!  Yay!  So, I had mostly watermelon for lunch.  No, I'm not ashamed...it was awesome!

Pin It Now!

Day 149 - Open Face Breakfast Sandwich

Open Face Breakfast Sandwich, Red Grapes, Clementine

Aaaaand, we're back!  From a wonderful, relaxing, taco and margarita filled vacation!  I already miss my dear friend who was sharing her time and couch with me, but I think we had a great time.  I hope you all had a good week, as well!

Of course, the downside of traveling is...well, the traveling part.  Flying through an airport-which-must-not-be-named, I was naturally delayed by about four hours due to...well, this airport just generally being inept.  Sorry, but they always mess something up.  Anyway, trials of this particular airport aside, I got home well past my bedtime last night, and so did not have time to grocery shop or prepare lunch.  What's a lunch blogger to do?!  Well, I multitasked!  As I was making breakfast this morning (toast, boiled egg, fruit), I decided to throw together a breakfast sandwich for lunch.  I had a multigrain piece of toast which I topped with goat chevre, two strips of crisp bacon, and one egg cooked over hard (I would have made it over easy had I not been taking it to work).  Not the prettiest sandwich, but very tasty!  I added grapes and a clementine on the side, and I was good to go!

There will be some cooking tonight, so we'll see what more interesting things I'm able to concoct! Pin It Now!

Day 147 - Potato Upside Down Cake

Potato Upside Down Cake

Continuing with casseroles this week, this one is one of my more recent favorites.  I kept seeing recipes on Pinterest for either hash brown cupcakes or potato and onion tarts; so, I mixed two of them together, and made what I'm calling Potato Upside Down Cake. 

Y'all, it is to die for.  Literally, because there is a lot of carbs and butter, but woah is it tasty.  I basically only make hash browns this way, now.  And lately, a little more often than I should!

Picture isn't great, but I promise you will come out with a beautiful potato tart that is easy to serve and delicious!

Potato Upside Down Cake

1 package shredded hash browns
1 onion
1/2 cup shredded cheddar
1/2 cup crumbled goat cheese
2 T butter, divided
Cooking Spray
Salt

Heat a 9 inch cast iron skillet over medium heat, until any oil you pour in sizzles.  While skillet is heating, thinly slice onion into rounds, just enough to cover the bottom of the skillet (about 3-5 slices usually do it); chop the remaining onion.  When skillet is hot, Melt 1 teaspoon of butter in skillet and spray the rest with cooking spray.  Remove from heat and immediately place slices of onion on the bottom.  Onion should sizzle slightly.  Place about 1/3 of hash browns over onion and spread until fully covering bottom of the pan.  Layer on half of the onion, cheddar, goat cheese, and a little salt.  Add another 1/3 of hash browns and the remaining cheese, onions, and a bit of salt.  Top with remaining hash browns, pressing well into the skillet so that the top of the potatoes rest level and flat.  Dot with butter.  Transfer to oven, and bake at 400F for 40 minutes.  Very carefully invert potato cake onto a serving dish; let cool for several minutes before slicing into wedges and serving. Pin It Now!

Day 145 - Breakfast Casserole

Breakfast Casserole

 Alright, friends, this week I am going on VACATION!!!!!!!!!!  Beach, margaritas, shrimp tacos, a great friend, more tacos!  It will be grand!

So, I'll sort of be taking a blog vacation, but not really.  Obviously I can't post the lunches I'm taking this week, because I'm going to be spending an ungodly amount of money eating out instead (yay!), but I'm still going to post this week.  What you'll be seeing this week is a collection of my favorite southern food...the casserole!  I've collected a few recipes over the last couple of months that I either took to lunch and didn't share, or that I know would transport and reheat well for lunch.  These will all assume that you have access to a microwave for lunch, so if you're packing lunch for kids, then just file these away for nights and weekends!

Today's featured casserole is a cheesy Breakfast Casserole.  It heated up beautifully in the microwave all week, and was very easy to make.  I used the Cheesy Potato Breakfast Casserole recipe from Doughmesstic, and it was great!  Hash browns, sausage, cheese, eggs...yummmm.  Next time, I might use shredded hash browns instead of cubed hash browns, but otherwise I'd keep it the same.  Delicious!  And you should definitely check out the link, since the pictures there do this recipe far more justice than mine did!  Enjoy! Pin It Now!

Day 128 - Cold Breakfast for Lunch

Muller Corner Yogurt, Strawberry Fruit Leather, Mixed Graham Bunny Crackers, Chocolate Hazelnut Butter, Raspberries and Blackberries 

Remember the lunch that I forgot to plan last week?  Well, I liked it so much that I copied it this week...just with a little more intentionality!

This lunch was all breakfast type items, mostly from pantry staples.  I had some fresh berries, and (as always) a Muller Corner with granola.  I threw in some Annie's Graham Bunnies with chocolate hazelnut butter for dipping, and a strip of strawberry fruit leather.  I get the little individual packs of fruit leather and hazelnut butter when they're on sale at the fancy schmancy organic section of the grocery store, and they're great for snacking and lunches.

This was easy, and quick.  I tucked everything in so the top fit on well, and ate it very happily at lunch time!

And it all fits!

Pin It Now!

Day 116 - Easy Greek Yogurt Parfait

Easy Greek Yogurt Parfait

This is one of the easiest lunches ever - easy to put together, easy to eat.  It's a simple yogurt parfait that I threw together.  A traditional parfait is usually layered in a tall glass.  Actually, a traditional parfait is a French dessert that looks very little like what we eat in America.  But I digress...anyway, this is not a prettily layered parfait.  It has three layers - granola, yogurt, berries.  I added a dusting of granola between the berries and yogurt to keep the strawberries from producing too much juice and drowning the yogurt, but this little beauty is pure function.

If you like, you could put the ingredients in a mason jar (which are soooo trendy right now) and break up the layers for a better look.  As long as your container has a good fitting top - mason jar, plastic bowl, or whatever - these keep well in the fridge for quick breakfasts and snacks.  Or, as in today, lunches!

Easy Parfait

3/4 cup sliced strawberries
1/2 cup plain, vanilla, or honey Greek yogurt, fat free
1/2 cup low fat granola
1 T honey, optional

In a 16 ounce container with a tight fitting lid, pour in granola, reserving about 1 T of granola for later.  Gently spread yogurt over granola, and top with honey if desired.  Sprinkle your reserved granola over the yogurt, and top with berries.  Secure lid and keep refrigerated until ready to serve. Pin It Now!

Day 111 - Hash, Revisited

Potato and ham hash, baked egg, orange section.

Remember when I made hash a few days ago?  Remember how delicious it was?  Well, I made it again, and I made a lunch container picture for you!.  I replaced the sausage with chopped deli ham, and added a baked egg and some oranges on the side.

All the pertinent recipes are linked.  Not much else to say except it was so good.  Pin It Now!

Day 110 - Ham and Asparagus Quiche

Ham and Asparagus quiche, tomato wedges, orange wedges, triscuits.

Ok, friends, it's mini quiche time!  I said I would keep making them, but it's been way too long.  These are so good...they're good cold, they're good hot...just perfect.  Not exactly low fat, though, so I made sure to amp it up with lots healthy stuff.  Tomato wedges, orange sections, and triscuits rounded it out.  Nice lunch.

These were so easy - I just popped these in the oven while I made dinner, let them cool while I ate, and them boxed them up for the next day.  The recipe makes two mini quiches, which is great for a single serve.  Feel free to multiply!

Ham and Asparagus Mini Quiche

1/4 cup heavy cream
1 egg
2 T ham, finely chopped (I used once slice of deli ham)
2 T goat chevre, crumbled
2 stalks fresh asparagus
pinch each of salt and pepper

In a very well greased muffin tin, divide the ham and goat cheese into two muffin cups (you may use a silicone liner if you prefer).  In a separate small bowl, whisk together cream, egg, salt, and pepper.  Gently pour over ham and chevre; the mixture should reach almost the top of the muffin cup.  Trim asparagus and chop into 1 inch pieces.  Place on top of your uncooked quiches - some asparagus should sink just a little, and that is fine.  Bake at 375 F for 20 minutes, or until quiches are golden and puffy.  Let cool for 10 minutes before gently removing with a spoon; expect the quiches to fall quite a bit during this time.  Serve immediately, or refrigerate overnight for lunch. Pin It Now!

Day 107 - Refrigerator Oatmeal

Refrigerator Oatmeal with Strawberries, Almonds, and Honey

I've been reading a lot on other blogs and websites about oatmeal "cooked" in the refrigerator and served cold.  I love oatmeal, and since it's been unseasonably warm this week (like, in the 70s, which is ridiculous), I decided to try it.

It. Was.  Delicious. 

It was so creamy and fluffy and filling, I just didn't know what to do with myself.  And it is so healthy!  It uses a variety of whole grains and fruit, including chia seeds which are all the rage right now for health reasons.  I jut like the way they plump up with the milk, to be honest.

This is a must try.  I will say, the recipe below made what looked like one serving, but I couldn't get all the way through it in one sitting.  I'd recommend splitting it in half.  I kept mine in the fridge for well over 48 hours and it never got overly mushy, so this would be a great thing to make for a few days worth of breakfasts or healthy snacking!

Feel free to replace the honey and berries with whatever you like.  The almonds, too.  The milk to oatmeal/granola ratio is what's really important here, but feel free to experiement with the toppings and let me know how you feel!

Refrigerator Oatmeal

1 cup 1% milk
1/2 cup steel cut instant (5 minute) oats (or, you may also use non-instant rolled oats)
1/4 cup low fat granola, without raisins (or with, if you really like them!)
2 T chopped almonds
1 T chia seeds
1 t honey
strawberries, however many you like, for topping

Combine all ingredients, except strawberries, in a 16 oz container with a tight fitting lid.  Shake until well combined.  Place in refrigerator over night, at least 8 hours.  When ready to eat, remove lid and top with strawberries and extra honey as needed.  Serve cold and enjoy!

Look, it even has a top!

Pin It Now!

Day 101 - Healthier Hash and Eggs

Healthier Hash and Egg

I had lots of leftovers in my fridge and freezer, and so after some Googling and pondering, I  decided that all added up to eggs and hash for brunch today!  Hash is not something I grew up eating, but I love the combination of potatoes, veggies, and meat.  Of course, hash of any sort is usually terrible for you - all that sausage, butter, bacon, and cheese.  Delicious, but fattening.

Now, I would not claim that this recipe for hash is "healthy," but it is certainly a lightened version of the traditional.  I served it with fruit and whole wheat English muffins, and felt very little guilt.  I'll also pack some for lunch tomorrow - I'll include the potato mixture, some eggs cooked in muffin tins, and fruit. Knowing my day tomorrow, though, I'll likely not have time to snap a picture...so what you see above is what you get!

The below recipe is pretty spicy in order to make up for the lack of salt and fat.  You're welcome to make it as spicy or non-spicy as you want, according to your tastes.  Adding a little extra salt probably won't kill you, either. :)

Healthier Hash and Eggs

20 oz refridgerated shredded hash browns
1/2 lb turkey kielbasa, chopped or sliced into bite sized pieces
6 medium eggs
2 cups frozen fajita veggies (bell pepper and onion; feel free to use fresh as well, it's just  more work to chop!)
1-3 T Louisiana Hot Sauce (or whatever brand you like; start with 1 T and add to taste)
1 t garlic
Cooking Spray

 Spray a large, non-stick skillet with cooking spray; place on stove over medium heat and add kielbasa.  Cook, stirring frequently, until kielbasa has browned.  While kielbasa is cooking, chop peppers and onions into smaller, confetti sized pieces.  Remove kielbasa and set aside.  There should be some fat rendered and left in the pan; to be really healthy, discard.  To be as flavorful as possible, leave in pan.

Use any cooking spray necessary and add fajita veggies and garlic.  Stir until wilted, and then add potatoes.  Cook over medium heat for about 10 minutes, flipping to make sure all sides are browned.  Stir in kielbasa and hot sauce and continue to cook until potatoes are the desired level of crispiness, for as long as 20 more minutes.

When ready to serve, turn heat to low.  In a seperate pan, cook eggs any style (I'd recommend sunny side up or poached - I love those oozing yolks!).  Divide hash onto 6 separate serving dishes and top with one egg each.  Serve immediately!

If you're not serving 6 at a time, the hash keeps well in the fridge to be reheated on the stove throughout the week.  Pin It Now!

Day 80 - Granola Pumpkin Pancakes

Mini granola pumpkin pancakes, maple syrup, honey greek yogurt, strawberries

These were soooo good.  Mini granola pumpkin pancakes.  Just started mixing things together Saturday morning and I was super impressed...so, of course, I brought them for lunch!  The pumpkin gives these a really moist texture, and the granola adds just a tiny bit of crunch!

Added some strawberries, honey greek yogurt, and syrup for lunch today.

Mini Granola Pumpkin Pancakes

2 cups Bisquick (or other baking mix)
2 eggs
1 cup milk
3/4 cup canned, unsweetened pumpkin
1/2 cup granola
1 T brown sugar
1 T white sugar
1/2 t cinnamon
1/2 t allspice

Mix all ingredients together in a large bowl with a whisk until smooth.  Allow to set for at least 10 minutes.  Heat a non-stick pan over medium-high heat.  Drop about 1-2 tablespoons of batter onto the pan, cooking until they just bubble on the edges.  Flip and cook on the other side, around 2-3 minutes per side until golden brown.  Serve hot, with powdered sugar and/or syrup.

Makes about thirty 3-inch pancakes.


Pin It Now!

Day 74 - Hashbrown Casserole

Hash brown casserole, chicken, green beans.

I know this may be technically cheating.  This is the same components as yesterday's lunch, but on the upside it's in different quantities and you get a different recipe!

Just work with me here.  I'm having a lazy week.  Probably made lazier by the amount of comfort food I'm putting in my system.

So today I have hash brown casserole, oven fried chicken, and green beans.  If you don't have this hash brown casserole recipe, you should.  It's lovely for breakfast, lunch, and dinner.  You can add in meat or eat it by itself.  It's perfection for pot lucks and rainy days.

It's terrible for your arteries, though, so be sure to serve it with a salad!

Hash Brown Casserole

1 32 oz package shredded hash browns (thawed, if frozen)
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 onion, chopped
8 oz sour cream
1 cup Corn Flakes
2 T butter, melted
Salt and Pepper to taste

In a large bowl, stir together soup, onion, sour cream, cheddar cheese, salt, and pepper.  Fold in hash browns until well incorporated.  Spread mixture into a greased 9x13 casserole dish.  Top with corn flakes and drizzled melted butter over top.  Bake at 350F for 1 hour. Pin It Now!

Day 68 - French Toast Sticks

French Toast sticks, maple syrup, granola, strawberries, greek honey yogurt.

Breakfast for lunch!  Today was delicious.  Maybe not as healthy as most, but delicious!

For lunch I had Greek yogurt, strawberries, and French toast sticks.  I had French toast for dinner last night, so I just made an extra slice and cut it into four strips.  And I included granola (for the yogurt) and maple syrup (for the French toast) in my new handy, dandy Easy Lunchbox Mini Dippers!  I, of course, added the little tops before closing up the box, and they worked beautifully.

Yeah, I'm obsessed, I know.

Pin It Now!

Day 67 - Sausage Balls

Sausage balls, Lara bar, corn, edamame. 

You guessed it, more leftovers!  But today was far more delicious, because I used leftover sausage balls!

Leftover sausage balls?!  you say, There's no such thing as leftover sausage balls!    Well, you're right.  They go really fast.  But if you make them and then keep about 10 at home while you take the rest out, then you get "leftovers."

My sausage balls are a little different because I use cream cheese and less bisquick than most people.  This means they taste more like pure sausage when they're hot, and they stay nice and moist when they cool off.  If you're transporting sausage balls, this recipe cools down way better than the traditional, which I think can turn out pretty rubbery.

Anyway, lunch today was sausage balls, Lara bar, edamame, and corn.  Random, indeed.  Even about a week later, these sausage balls were great after being microwaved.  You should tryyyyyyyy these!

Cream Cheese Sausage Balls

1 lb ground sausage (regular or hot; I use Jimmy Dean regular; soysage also works well)
1 cup Bisquick
1 cup shredded sharp cheddar cheese
8 oz cream cheese, softened

Mix all ingredients together with a fork or your fingers.  If you're looking for a more biscuity sausage ball or you want to stretch the recipe, add up to 1/2 cup extra Bisquick.  Roll into 1 inch balls and place on a parchment lined cookie sheet.  Bake at 400F for 20-25 minutes.  Makes around 3 dozen sausage balls. Pin It Now!

Day 56 - Eggy in a Basket

Eggy in a Basket, grapes, clementine

 
Eggy in a Basket.  Some people call it at Toad in a Hole, but the British call it an Eggy in a basket, and I think everything the British do is cuter, so we're going with that.

Long story short, it's a piece of toast with a hole cut in the middle, with the egg cooked in the hole.  You cook the whole (har har) thing in a skillet, and it's delicious.  I prefer the egg cooked sunny side up, but since I was taking it to work I cooked it over hard this time.  Which is why the yolk is all but disappeared.  It's simple enough that I don't think you need a real recipe, do you?  There's always Google if you need it...

Added some fruit, and I had a pretty good light lunch.  I did get hungry around 3pm, though.  Next time, I'll add a granola bar. Pin It Now!

Day 53 - Brisket Huevos Rancheros

Brisket Huevos Rancheros

 Ok, I'm cheating.  I didn't take this to lunch today.  In fact, I didn't go to work today.  But this was such a delicious brunch that I had to share!

I also can't take full credit for this recipe.  A similar recipe came about a few months ago when I was having dinner with my friends Kate and Frances.  We wanted to cook, and started talking about what we already had at home.  Long story short, we combined ingredients and leftovers we already had, took them to Kate's house, and made some delicious brisket huevos rancheros.  Then I had huevos rancheros at a diner the other night, and decided to re-create the brisket version this weekend!  And, being me, I used the slow cooker to do it.

Brisket isn't a traditional choice for huevos rancheros.  The dish usually consists of a corn tortilla, some sort of chili sauce, and a fried egg.  The chili sauce is where everyone gets creative - sometimes it's as simple as a smooth red sauce, or it can be chili with beans, beef, vegetables, or whatever else.  My version is a little less "soupy," which I like.  If you like all the sauce, though, you could easily take the liquids from the slow cooker and thicken them like a gravy.

This has tons of protein - one small serving will last you all day.  I added beans to amp up the protein level (and save money on the amount of brisket I had to buy - $6 a pound is crazy!), but you could leave them out if beans aren't your thing.  Accompanying it with avocado, sour cream, cheese, cilantro, hot peppers, or even some nice breakfast potatoes would be lovely.  I'm also writing the recipe assuming you want to make about 3 servings - but you can stretch the brisket mixture as far as you want.  You could make as few as two servings or as many as 5 or 6.  For more servings, I'd recommend adding more beans, or even more brisket (at the same cooking time).

This takes a lot of very simple prep time, so be sure to read ahead before you commit to cooking.   The timing is perfect for you to soak your beans on your way to work Friday, toss the recipe into the slow cooker before bed Friday night, and wake up to a delicious brunch on Saturday morning!

Brisket Huevos Rancheros

1 lb brisket
1/2 cup chopped bell pepper
1/2 cup chopped onion
1/2 cup dried pinto beans
1 T paprika
1 t chili powder
1 t worcestershire
1/2 t cumin
1/4 t salt
1/4 t black pepper
12 oz beer (I prefer corona, but used Yuengling this time...because that's what was in the fridge)
6 fajita sized tortillas
2 T butter or oil
3 jumbo eggs

Soak dried pinto beans for at least 8 hours (or overnight).  Drain beans and place them in the bottom of a slow cooker (I used a 2qt size - your 4qt crock should be ok).  Add onion, bell pepper, and brisket.  In a separate bowl, whisk together all spices with beer and pour over brisket.  Cover and cook on low for 10-12 hours, or high for about 6 hours.

When brisket is ready, set slow cooker to warm setting.  Lightly butter each tortilla and place, butter side up, on a single layer on a cookie sheet.  Bake for about 5 minutes at 375F, or until puffy and slightly browned.  While tortillas are cooking, cook eggs as desired (fried or poached is recommended - you want the yolks to ooze and be delicious).

On a plate, layer 2 tortillas, desired amount of brisket mixture, and one egg.  Serve immediately.

Serves 3.

Pin It Now!