Easy and Fast Breakfast
Energy Bar Poppers
Cranberry Macadamia Cereal
1 cup honey
1 cup sugar
1 teaspoon kosher salt
1 teaspoon pure
1 cup extra-crunchy
1 17-ounce pouch
In a microwave, heat honey, sugar and salt to a full
Remove and stir in vanilla and peanut butter, blending
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
2 tablespoons olive oil
2 cups potatoes cut in
1/2 -inch cubes, fresh
1 cup fresh diced onions
10 El Monterey beef or
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
1 cup 3-cheese shredded
Fried onion topping, bacon
bits or chopped fresh
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.