https://notes.monocularjack.com/tags/breakfast/Recent content in Breakfast on monocularjackHugoen-ushttps://notes.monocularjack.com/docs/recipes/food/burrito-kitchens-chorizo-breakfast-burritos/Mon, 01 Jan 0001 00:00:00 +0000https://notes.monocularjack.com/docs/recipes/food/burrito-kitchens-chorizo-breakfast-burritos/<p>Reverse-engineered from the Boulder, CO frozen burrito brand. Seasoned pork sausage (not cured Mexican chorizo), crispy potatoes, scrambled eggs, and Hatch green chiles. Makes 8 burritos; freezes beautifully.</p> <h2 id="ingredients">Ingredients <a href="#ingredients" class="anchor" aria-hidden="true"><i class="material-icons align-middle">link</i></a></h2><ul> <li><code>8</code> large burrito-size flour tortillas (10&quot;)</li> <li><code>1 lb</code> ground pork (80% lean)</li> <li><code>2 tsp</code> ancho chili powder</li> <li><code>1 tsp</code> smoked paprika</li> <li><code>1 tsp</code> ground cumin</li> <li><code>½ tsp</code> garlic powder</li> <li><code>½ tsp</code> dried oregano</li> <li><code>1 tsp</code> apple cider vinegar</li> <li><code>1 tsp</code> salt</li> <li><code>1½ lb</code> Yukon Gold potatoes, ½&quot; dice</li> <li><code>3 tbsp</code> vegetable oil</li> <li><code>10</code> large eggs</li> <li><code>3 tbsp</code> whole milk</li> <li><code>1 cup</code> shredded Monterey Jack cheese</li> <li><code>1 cup</code> shredded sharp Cheddar cheese</li> <li><code>½ cup</code> sour cream</li> <li><code>1 cup</code> roasted green chiles, diced (Hatch preferred)</li> </ul> <h2 id="instructions">Instructions <a href="#instructions" class="anchor" aria-hidden="true"><i class="material-icons align-middle">link</i></a></h2><ol> <li> <p><strong>Season the pork chorizo</strong> — Combine ground pork with ancho chili powder, smoked paprika, cumin, garlic powder, oregano, apple cider vinegar, and salt. Mix thoroughly. Rest 10 min minimum (overnight for deeper flavor).</p>https://notes.monocularjack.com/docs/recipes/food/easy-freezer-waffles/Mon, 01 Jan 0001 00:00:00 +0000https://notes.monocularjack.com/docs/recipes/food/easy-freezer-waffles/<p>Homemade freezer waffles that rival the store-bought frozen kind — crispy exterior, tender interior, and the crust sets when toasted. Par-cook, freeze, and keep a stash for weekday mornings. Makes 16–18 small (4-inch) waffles.</p> <h2 id="ingredients">Ingredients <a href="#ingredients" class="anchor" aria-hidden="true"><i class="material-icons align-middle">link</i></a></h2><ul> <li><code>4 tablespoons</code> (55g) unsalted butter, melted</li> <li><code>2 tablespoons</code> (25g) granulated sugar</li> <li><code>1 cup</code> (225g) plain, non-Greek yogurt</li> <li><code>3</code> large eggs</li> <li><code>1 cup</code> (235g) milk, any variety</li> <li><code>1 teaspoon</code> (5g) vanilla extract</li> <li><code>4 teaspoons</code> baking powder</li> <li><code>1 teaspoon</code> kosher salt</li> <li><code>2 cups</code> (260g) all-purpose flour</li> <li>Nonstick spray for coating the waffle iron</li> </ul> <h2 id="instructions">Instructions <a href="#instructions" class="anchor" aria-hidden="true"><i class="material-icons align-middle">link</i></a></h2><ol> <li> <p><strong>Make batter.</strong> Combine melted butter, sugar, and yogurt in a large bowl. Add eggs and whisk until evenly combined, then milk and vanilla. Sprinkle baking powder and salt over the batter surface and whisk thoroughly to disperse. Add flour and mix until incorporated.</p>