Easy and Fast Breakfast
Energy Bar Poppers
Kirkland Signature/
Cranberry Macadamia Cereal
1 cup honey
1 cup sugar
1 teaspoon kosher salt
1 teaspoon pure
vanilla extract
1 cup extra-crunchy
peanut butter
1 17-ounce pouch
Kirkland Signature
Cranberry Macadamia
cereal
In a microwave, heat honey, sugar and salt to a full
rolling boil.
Remove and stir in vanilla and peanut butter, blending
until smooth.
Pour over cereal until evenly coated.
When the mixture is cool enough to handle but still
very warm, roll tablespoons of dough into balls.
(Option: To make bars, firmly press the mixture into a
13-by-9-inch pan heavily coated with cooking spray.)
Let cool for 30-40 minutes. Cover and store for an
easy on-the-go breakfast or snack. Makes 24 servings.
Taquito Brunch Skillet
El Monterey
2 tablespoons olive oil
or butter
2 cups potatoes cut in
1/2 -inch cubes, fresh
or precooked
1 cup fresh diced onions
10 El Monterey beef or
chicken taquitos,
thawed and diced in
1/2 -inch pieces
1/2 cup diced tomatoes
1/2 cup diced celery
1/2 cup La Victoria Thick’N
Chunky red salsa
1/4 cup diced black olives
2 eggs
1 cup 3-cheese shredded
Mexican blend
Fried onion topping, bacon
bits or chopped fresh
cilantro (optional)
Heat oil in a large skillet over medium-high heat.
Add potatoes and onions; fry for 2 minutes, or until
potatoes are soft and onions are translucent.
Add diced taquitos, tomatoes, celery, salsa and black
olives. Cook until heated through.
Break eggs into a bowl and whisk. Add cheese to the
bowl and mix well. Pour the mixture into the skillet.
Cook until the eggs are done. Serve immediately,
garnished with fried onions, bacon bits or chopped
cilantro. Makes 4-6 servings.
Tip: For variety, crack whole eggs on top of the hot
skillet mixture and cover to cook eggs sunny side up.
