Kentucky Beef Council shares recipe ideas to have "Beef for Breakfast"

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WHAS11.com

Posted on September 10, 2013 at 10:48 AM

Updated Tuesday, Sep 10 at 1:47 PM

 

Beef Breakfast Burrito

 

Ingredients

 

12 ounces Ground Beef (96% lean)

1 medium red bell pepper, chopped

1 small onion, finely chopped

2 teaspoons ground ancho chile powder

1/2 teaspoon ground cumin

4 eggs, beaten

2 tablespoons water

1 tablespoon finely chopped fresh cilantro

1/4 teaspoon salt (optional)

1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese

4 medium spinach or plain flour tortillas (10-inch diameter), warmed

Salsa

Lime-Cilantro Cream (optional):

1/2 cup reduced-fat dairy sour cream

1 tablespoon fresh lime juice

1 tablespoon finely chopped fresh cilantro

 

Instructions

 

  1. Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Set aside.
  2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chili powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.
  3. Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
  4. Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.

Cook'sTip

1 cup egg substitute can be substituted for beaten eggs. Omit water. Continue as directed in step 3. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.

 

 

Beef Breakfast Pizza Ole

 

Ingredients

 

1 recipe Basic Country Beef Breakfast Sausage (recipe below)

1/2 cup salsa verde

1 package (11 ounces) thin-crust refrigerated pizza dough

3/4 cup diced seeded tomatoes

1/2 cup reduced-fat shredded Mexican blend cheese

4 eggs

2 tablespoons thinly sliced green onions

Salsa verde

 

Instructions

 

  1. Preheat oven to 425°F. Prepare Basic Country Beef Breakfast Sausage. Stir in salsa verde.
  2. Meanwhile, unroll dough on greased baking sheet. Pat or roll evenly to 14 X 10-inch rectangle, pinching together any tears, if necessary. Bake 8 minutes. Remove from oven and top evenly with beef mixture, tomatoes and cheese. Make four "wells" in beef mixture and crack one egg in each "well."
  3. Continue to bake in 425°F oven 13 to 18 minutes or until desired doneness of egg is reached. Remove from oven; sprinkle with green onion. Cut into four wedges. Serve with additional salsa, as desired.

    Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (96% lean), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. (Cooking times are for fresh or thoroughly thawed ground beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.) Makes 2-1/2 cups crumbles

 

 

Beefy Sweet Potato Hash

 

Ingredients

 

12 ounces cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)

1 large sweet potato, unpeeled, cut into 1/2-inch cubes

1 medium yellow onion, chopped

1 tablespoon taco seasoning

1/4 cup water

1 tablespoon vegetable oil

2 tablespoons reduced-fat or regular dairy sour cream

1 teaspoon hot pepper sauce

Chopped fresh cilantro

 

Instructions

 

  1. Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
  2. Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
  3. Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
  4. Garnish with cilantro, as desired. Serve with sour cream mixture.

Cook'sTip

1-1/2 teaspoons each cumin and chili powder may be substituted for taco seasoning. Cook's Tip: Beefy Sweet Potato Hash can be served by itself or use in on one of these delicious breakfast creations.

Tacos: Evenly divide hash mixture into eight warmed 6 to 7-inch corn tortillas. Garnish with cilantro and serve with sour cream mixture.

Burritos: Evenly divide hash mixture and cilantro, as desired, into four warmed 10-inch flour tortillas; fold burrito-style. Serve with sour cream mixture.

Beef and Egg Sweet Potato Hash: Prepare recipe as directed. Top hash with egg, prepared as desired. Garnish with cilantro and serve with sour cream mixture.

 

 

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