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Make Ahead Dishes

The Ultimate Breakfast Pastry – Bostock

By Denise Pare-Watson

Every one of us has probably had French Toast at one time or another. How would you like to learn about a stepped-up version?  It is actually easier to make; an excellent make-ahead brunch option, and is so delicious that it will become a staple for your holiday breakfast menu. You will love Bostock (pronounced ‘bow-stuck’). It is also known as the “Better Than French Toast” breakfast pastry.  It is offered at the best patisserie shops in Paris so it must be special.

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The Ultimate Breakfast Pastry - Bostock | urbnspice.com

The Ultimate Breakfast Pastry – Bostock

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Digiprove sealCopyright secured by Digiprove © 2017-2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Breakfast Items, Brunch Dishes, Holiday Baking, My Recipes Tagged With: Breakfast, Breakfast Pastries, Brunch Recipes, Frangipane, Holiday Baking, Make Ahead Dishes

Sausage and Egg Breakfast Burritos

By Denise Pare-Watson

It is always a good idea to have a backup of breakfast items that you can quickly heat up as you head out the door.  These Sausage and Egg Breakfast Burritos are easy to make little packets to help make your morning routine easier.  It will take only a few minutes to make several of these breakfast burritos and can be stored in individual baggies and refrigerated or frozen to have on hand for breakfasts.

Sausage & Egg Breakfast Burrito | urbnspice.com

Sausage and Egg Breakfast Burritos

CHEF TALK:  The package of flour tortillas that I buy has 8 tortillas (labelled medium size and measuring between 6 – 7 inches in diameter).  The recipe below will make 8 breakfast burritos.  Follow the assembly of the burritos in the step-by-step photographs following the recipe.

Yield:  8 small breakfast burritos

INGREDIENTS:

For the Scrambled Eggs:

  • 4 large eggs
  • 1/4 cup milk or light cream (about 60 ml)
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon ground black Pepper 
  • 1 Tablespoon finely chopped green onion, optional
    ___________

For Breakfast Burrito Assembly:

  • 8 whole wheat or white flour tortillas (6 – 7 inch), room temperature (leave them in their storage bag to prevent drying out)
  • 8 breakfast sausage, cooked (See CHEF TIP below)
  • 1 cup shredded Cheddar Cheese (or as needed)
  • Mayonnaise, as required

METHOD:

  1. For the Scrambled Eggs:  In a medium bowl, whisk together eggs, milk, salt and pepper (green onion, if using).
  2. Preheat a medium-size frying pan over medium-high heat.  Add a drop of oil or butter (or both).
  3. Pour in the egg mixture and immediately reduce the heat to medium-low. Using a spatula, gently move it across the bottom and sides of frying pan to form large, soft curds.
  4. The eggs are done when they are softly set and fluffy and there is no uncooked liquid remaining in the frying pan.  The scrambled eggs will be set but not dry. This will only take a few minutes.  Remove from the heat to cool slightly in the pan while you get the rest of the ingredients ready.
  5. For Assembly of the Breakfast Burritos:  Place the flour tortillas in a single layer on a cutting board or countertop with the rest of the ingredients close at hand to begin assembly of the burritos.  (Follow the step by step photos below the recipe).   CHEF TIP:  Tortillas will dry out easily so to prevent this when constructing, use a damp cloth to cover the tortillas to maintain freshness.
  6. Drizzle a little mayonnaise onto the middle of each tortilla.
  7. On each flour tortilla, place the following ingredients as shown in the photograph:  one scoop of scrambled eggs; one cooked sausage; 1 – 2 Tablespoons of shredded Cheddar cheese.
  8. Bring one edge of the tortilla over the ingredients; then each side of the tortilla over the first fold.  Now, flip the package over the last edge so that the folds are now underneath the burrito.   Repeat with the remaining Breakfast Burritos.  CHEF TIP:  Smear a little mayonnaise under the last fold of the tortilla to help adhere the tortilla edges together.
  9. Preheat a frying pan over low to medium heat.  Place a little oil or butter (or both) in the frying pan and place the burritos fold side down into the frying pan.  Brown slowly to a golden brown, flip the burrito over and brown on the other side.  Cool for a few minutes before cutting in half to serve.
  10. TO SERVE:  Serve immediately or refrigerate and reheat when required.  For longer storage, freeze the breakfast burritos in small sealing bags and rewarm them in the microwave.

CHEF TIP:  For an easy way to cook the sausage, place the amount required (or bulk amounts) on a parchment-lined baking sheet and roast at 350°F, periodically shifting the sausage to ensure a golden colour all around (approximately 20 minutes).  Use immediately or refrigerate to reheat as needed.  For longer storage, freeze the pre-cooked sausage in airtight containers.

A quick Way to Cook Breakfast Sausage | urbnspice.com

How to assemble the Sausage and Egg Breakfast Burrito:

Breakfast Burrito: A drizzle of mayo on a Flour Tortilla | urbnspice.com

Breakfast Burritos: Assembly of Breakfast Burritos | urbnspice.com

Folding Bottom Edge Upwards towards Center | urbnspice.com

 

 

 

Folding in the Burrito Sides | urbnspice.com

 

A little mayonnaise to help seal the burrito | urbnspice.comBurrito is assembled and ready to brown | urbnspice.com

 

Place the burritos face down in frying pan and cook until golden brown | urbnspice.com Sausage and Egg Breakfast Burritos are browned on the other side | urbnspice.com

Sausage & Egg Breakfast Burritos | urbnspice.com

 

 

Sausage and Breakfast Burritos: Ready for the Freezer Reserve | urbnspice.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
    ____________

You Might Also Enjoy:

The Ultimate Breakfast Pastry – Bostock

Raspberry Cream Cheese Coffeecake

Whole Grain Gluten-Free Dairy-Free Mini Muffins

Apple Cinnamon Streusel Muffins

Best Ever Banana Muffins

If you try my recipe for Sausage and Egg Breakfast Burritos, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Sausage and Egg Breakfast Burritos | urbnspice.com

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urb’n’Spice Chef

 

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Digiprove sealCopyright secured by Digiprove © 2017-2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Breakfast Items, Freezer Reserve Series, My Recipes Tagged With: Breakfast, Burritos, Egg Recipes, Eggs, Make Ahead Dishes

Sausage & Potato Stuffing – Gluten Free

By Denise Pare-Watson

If your guest list this holiday season has you hesitant to face gluten-free or dairy-free restrictions, this gluten-free Sausage & Potato Stuffing is the perfect side dish for you. As it happens, my guest list this year includes gluten-free, dairy-free and grain free restrictions, so I can definitely relate.

Sausage & Potato Gluten Free Stuffing | urbnspice.com

Sausage and Potato Stuffing: Gluten Free, Dairy Free and Grain Free Stuffing

This is a no-fret recipe.   It has all of the traditional ingredients of a classic stuffing without the bread and includes aromatic vegetables, rich chicken stock, a splash or two of white wine, flavourful sausage and crispy bacon.  I can guarantee that after you taste this Potato “No Bread” Gluten Free Stuffing, you will want it to be part of your family holiday favourites.
Sausage & Potato Stuffing | urbnspice.com

Sausage & Potato Stuffing

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 6 – 8 servings

CHEF TALK: This gluten-free, make-ahead dish, is sure to become one of your go-to side dishes. It is delicious served with a ham or turkey dinner or for any occasion.

INGREDIENTS:

  • 1 lb mixed nugget potatoes
  • 1/2 lb (226 g) of pork or breakfast sausage (I used gluten-free Bratwurst), removed from casings
  • 2 slices of bacon, diced
  • 1 medium onion, diced
  • 1 medium carrot, diced finely
  • 1 stalk celery, diced finely
  • 1/4 cup red bell pepper, diced finely
  • 2 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried summer savoury
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 1/4 cup white wine
  • 1 cup chicken stock

METHOD: 

Prepare the potatoes:
    1. Pierce the potatoes once or twice with a skewer and place them on a microwave-safe dish.
    2. Microwave for five minutes and remove from the microwave. Cool for a few minutes until they are easy to handle. (You can prepare these ahead).
    3. When the potatoes are cool enough to handle, quarter them or dice them into small pieces as shown in the photographs. Set aside.
For the Stuffing:
  1. In a large fry pan over medium heat, fry the sausage meat, breaking it up into small crumbles, until it is caramelized.
    CHEF TIP: This process of caramelizing adds flavour to the stuffing. Remove the cooked sausage meat from the frying pan and set aside.
  2. Now add the diced bacon to the same fry pan and cook the bacon until it is brown and crispy.
  3. Add the diced onion and stir together until the onion is starting to turn colour.
  4. Add the diced carrot, celery and bell pepper and stir until the vegetables are softened.
  5. Add the minced garlic and stir to cook for a minute or two.
  6. Add the herbs and season to taste with salt and pepper.
  7. Add the white wine and cook until the wine evaporates – about one minute.
  8. Return the sausage to the pan and stir in the cooked diced potatoes.
  9. Stir all of the ingredients together and then add the chicken stock.
  10. If you want to make this dish ahead, take the frying pan off of the heat and let it cool before you cover and refrigerate until you are ready to reheat at 325oF for 30 to 40 minutes.
  11. If you wish to serve this dish right away, simmer for a few minutes until the chicken stock is absorbed by the vegetables and potatoes. Check and adjust seasonings, if necessary.
  12. Keep the stuffing warm.
  13. Sprinkle with fresh parsley and serve.  Enjoy!

Here is your visual step-by-step How to Make Sausage & Potato Gluten Free Stuffing:

Bacon and Onions | urbnspice.com

The process of caramelization of bacon and onions and sausage will have people coming into your kitchen to see what’s cooking!

Sausage & Potato 'no bread' stuffing | urbnspice.com

Add the aromatic vegetables to the sausage and potato stuffing mixture.

Cooking the Vegetables for the potato stuffing | urbnspice.com

Cooking the Vegetables for the potato stuffing

Sausage & Potato 'no bread' stuffing | urbnspice.com

Adding the sausage and quartered potatoes to the stuffing

Sausage & Potato Gluten Free Stuffing | urbnspice.com

Sausage and Potato Stuffing: Gluten Free, Dairy Free and Grain Free Stuffing – A great make-ahead dish for the holidays!

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Tweaking

Bonus Learning Tip Post:

  • Gluten-Free Tips and Techniques
    __________

Happy Gluten-Free Cooking, everyone!

As always, if you give this recipe for Sausage & Potato “No Bread” Stuffing – Gluten Free a try, please come back and leave me a comment below with your feedback. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

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You Might Also Enjoy These UrbnSpice Posts:

Roasted Potato, Crispy Bacon & Chive Salad

Potato Crusted Quiche – A Gluten Free Crust made from Potato 

How to Caramelize Onions 

FURTHER READING:

Potato Nutritional Information:  Potatoes are healthy!

The Carbohydrate Myth  

Digiprove sealCopyright secured by Digiprove © 2014-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Dietary Restrictions, Gluten Free Recipes, Inspiration of Urbnspice Series, My Recipes, Potatoes and Rice, Sides, Vegetables Tagged With: Family Favourites, Gluten Free, Make Ahead Dishes, Potatoes, Sides, Stuffing

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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