Your Holiday Breakfast or Brunch menu
will sizzle with these tasty entrees
featuring eggs, sausage or chorizo.


Breakfast Strudel  
Eggs Butterfield  
Sausage & Pepper Soufflé  
Southwest Scramble

Breakfast Strudel
This recipe (see pictured to the right) is by Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast located in the rolling farmlands of Fallbrook, California. Read more.

Defrost one sheet of puff pastry (available in most grocery stores in the frozen foods section)
The sheet of pastry comes folded into thirds.  Lay it on a baking pan.  You can use parchment paper if you desire.
Cut the outer thirds into slanted strips, keeping the connection to the center third intact.
Fry one section of chorizo sausage until it has given up the fat.
Drain it well.
Add ½ C chopped onions and sauté for a minute or two
Gently add four slightly beaten eggs.

Add:
¼ C chopped mint
¼ C chopped cilantro
Cheese, if desired

Cook the filling until almost done.  It will finish cooking in the oven.
Place the filling on the middle section of the pastry.
Crisscross the side strips over the filling.
Dust with Romano cheese, or whatever cheese you like.
Bake at 400 degrees until lightly browned.


Eggs Butterfield
This recipe is from Dawn Glass. Dawn and her husband Ed, own and operate Butterfield Bed & Breakfast and Black Oak Cabin – both tucked under majestic cedar and oak trees on a serene ivy-covered hillside within the quaint historic district of Julian, CA. Read more.

1/4 Cup of butter or margarine
1/4 Cup of flour
2 Cups fat free milk
1/2 Teaspoon finely ground pepper
3 Tablespoons butter
1 1/2 Cups Italian seasoned breadcrumbs
1 12-oz Package bulk sausage
1 Bunch green onions, sliced - tops only
1 Red Bell Pepper, chopped
1 4-oz Can dried green chilies, mild
1 8-oz Container sliced mushrooms, coarsely chopped
1 Tablespoon butter
20 Eggs

1. Preheat the oven to 350 degrees F
2. In a 3-qt. saucepan, heat the butter over low heat until bubbly.
3. Add the flour and whisk on medium-low heat until slightly browned.
4. Slowly add the milk and cook over medium-low heat until it thickens.
5. Add the pepper and continue cooking on low heat until ready to add egg mixture. Stir occasionally.
6. Melt butter in a 4 cup bowl in the microwave for approximately 45-60 seconds.
7. Add the bread crumbs and stir with a fork to mix well.
8. Set aside.
9. In a separate skillet, brown the sausage.
10. Add the sliced onions and saute until softened.
11. Add the red bell pepper, chili peppers, and mushrooms, cooking until tender.
12. Remove from heat and drain any fat.
13. In a large bowl, beat the eggs.
14. Softly scramble the eggs in butter. Carefully draw the spatula throughout the eggs to form large curds - do not overcook.
15. Add the gravy and sausage mixture to the scrambled eggs, gently stirring and folding to mix.
16. Spray a 9 x 13 inch glass baking dish with PAM or other non-stick spray.
17. Pour the egg mixture into the prepared baking dish.
18. Sprinkle the bread crumb mixture evenly over the top.
19. Bake uncovered for 30 minutes in the center of the oven until browned.
20. Serve with a side of bacon or sausage.


Sausage & Pepper Soufflé
This is a breakfast dish is from Jim & Julie Degenfelder, Innkeepers of Eaglenest B&B, a Victorian Bed & Breakfast located in the historic downtown district of Julian, CA. Read More. Read more.

1 to 2 pounds bulk Sausage, such as Jimmy Dean or Farmer John
1/2 cup chopped Onion
1/2 cup chopped Bell Pepper
12 Eggs
1 cup Sour Cream

Preheat oven to 350 degrees. 
Brown sausage, onion, and bell pepper in large skillet, crumbling sausage with a spatula or wooden spoon, and draining. 
Divide sausage, onion and pepper mixture into 8 greased casserole dishes. 
Beat Eggs and Sour Cream together.  Pour over Sausage mixture.

Bake 30 minutes or until eggs are firm. Makes 8 serving.

Southwest Scramble
This is breakfast dish has a little kick of spice to it.

½ lb. chorizo
1 Tbsp. minced onion
1 tomato, chopped
¼ cup green pepper, chopped
1 tsp. salt
¼ tsp. Tabasco
6 eggs
Oil
Tortillas

Sauté the chorizo and onion in a skillet. Add in the green pepper, tomato, salt and Tabasco.
Mix well and cook for about 5 minutes. Add in eggs and mix well with other ingredients.
Cook until the eggs set, then serve on warm tortillas.