Breakfast 'dillas and sweet potato hash browns

Last night I was craving brinner big time.  I stared and stared into my fridge, and all that looked good to me was eggs.  So I made eggs.  But I couldn't just make normal eggs, I had to add a little pizzazz.  Then I remembered breakfast 'dillas.

Growing up we had this awesome quesadilla maker.

And let me tell you folks, it made some mean 'dillas.  The best part was that squeezed the little dents between the sections so you had perfect little triangle pockets and your filling didn't fall everywhere.  Some mornings my mom would cook eggs in here (yes, it can be done) and then take the eggs out and make a perfect little eggy mexican pizza for us.

Thus, this brinner.  I wish I would have had the fancy schmancy maker for this, because things get a little messy when you have to flip them, but everything worked out in the end.  Oh, and these sweet potato has browns are the best!!!  Super simple and in my opinion, better than regular hashbrowns.

You could make this meal for breakfast, brunch, lunch, or dinner.  It's perfect!

Breakfast 'dillas

(for 2 medium sized ones)

Ingredients

• 4 large eggs
• 1/8 c milk
• 1/2 t salt
• sprinkle of cracked black pepper
• 4 whole grain tortillas
• 1/2 c shredded cheddar cheese (or whatever you have)
• 1/3 c salsa

Directions

-Heat a large skillet over medium-high heat, spray with cooking spray

-Scramble the eggs, milk, salt and pepper together

-Pour into skillet and cook until desired doneness

-Remove eggs from skillet

-Place 1 tortilla into same skillet

-Sprinkle half of the cheese, half of the eggs, and half of the salsa on to the tortilla

-Place the other tortilla on top and cook 2-3 minutes until bottom is golden brown

-Carefully flip the dilla over and cook the other side 2-3 minutes

-Cut into wedges and serve

Sweet Potato Hashbrowns

Ingredients

• 1 large sweet potato
• 1/2 T canola oil
• 1/2 t salt
• 1/4 t black pepper
• 1/4 t cumin

Directions

-Peel the sweet potato

-Using a grater, or food processor attachment, grate the sweet potato into medium sized shreds

-Press the shreds between layers of paper towel to remove some of the water (this is very important in order to get the hash browns crispy)

-Heat oil over medium-high heat

-Dump dried sweet potatoes in, sprinkle with salt, pepper and cumin, and walk away

-Do not touch these for at least 5 minutes, this will ensure that they can get that nice crispy layer on the outside

-After they are browned on the bottom, flip everything over and let the other side cook (I think mine were about 8-10 minutes per side)

-Enjoy!

This recipe is now a part of Melt in Your Mouth Monday bloghop.  Go on over and check out some other amazing recipes from my fellow bloggers!