Taco Bell Breakfast Crunch Wrap

My owner has been humming to a silly tune recently. I'm sure some of you have heard it before, Cartman's "Taco Flavored Kisses" on SouthPark. If not, you can view a clip below after the recipe. :D Anywho, with that song stuck in her head she was craving for Taco Bell's Breakfast Crunch Wrap. I definitely know most of you have tried it, it's so amazingly delicious! How can you say no to sausage, egg, hashbrown wrapped all together?

Breakfast Crunch Wrap

Ingredients

• 4 large flour tortillas
• 4 eggs
• 1 small package of Cheddar Cheese or Mexican cheese
• 4 bake hash brown patties
• 4 slices of Hot Jimmy Dean Sausage
• cooking oil
• Taco Bell Sauce

Instructions

1. First, if you haven't yet, put 4 frozen hashbrown patties into the oven at 350F for about 10 minutes (or until its heated up and looks golden brown). 
2. Break an egg on the skillet at a time, use something to stir it so the yolk breaks and mixes with the whites, but still keeps the circle shape. If it begins to run around, gently fold the cooked edges in to form the circle shape. Do this four times for each egg. 
3. Cook the 4 slices of breakfast sausage, you can flatten it as well to cook faster and also increase the dimension of the meat shape. 
4. Once everything is cooked, you will need to arrange the crunch wrap. Place a hashbrown on top of the flour tortilla (yes make sure it's in the middle). Next place the sausage followed by the eggs and cheese afterwards. 
5. Fold the flour tortilla towards the middle so that it looks like a pentagon in the end. Once you complete all four, heat each one on a skillet. Make sure you place the folded sides face down so that when it heats up, it stays. Enjoy!

"Taco taco, Burrito burrito Taco taco,
Fulfill all your wishes
with my taco-flavored kisses! Taco taco."

Cheesy Butternut Squash with Chicken Casserole

Let the Fall Festivities start! Today will be the start of Pumpkin season for us. :3 Hope my human will create something for me soon...

Cheesy Butternut Squash with Chicken Casserole (Recipe)

•  3 1/2 cups Butternut Squash, cubed
  
• 1 chicken breast, chopped
• 8 oz. corkscrew macaroni
• 1 tablespoon butter
• 8 oz. sliced portabella mushroom
• 3 scallions, thinly sliced (angled slices looks better)
• 2 tablespoon all purpose flour
• 1 cup milk
• 1/2 cup shredded Vermont Sharp Cheddar cheese (white)
• 1/2 cup shredded Havarti cheese
• 1/2 cup shredded Swiss cheese
• 3 slices of bacon, fully cooked and crumbled
• Salt and Pepper

1. Preheat oven to 375°F, lightly coat a 2 quart rectangular baking dish with cooking spray
2. In a medium microwave safe bowl combine squash and 2 tablespoon of water; cover with plastic wrap (saran wrap). Microwave for 4 minutes, take it out and mix it up a bit, microwave for another 3 minutes. Once it's tender, mash the squash.
3. Cook pasta, according to box instructions and drain afterwards.
4. Use a pot on medium-high heat to brown the chicken in the meantime.
5. Once it's completely browned, remove from pot.
6. Melt butter, add mushroom and sliced onions. Make sure you save at least 2 tablespoon of green onions for later.
7. After mushrooms are cooked, slowly sprinkle in the flour to create a roux/ rue. Salt and pepper it to your discretion.
8. Add milk and cook until thickened. Remove from heat immediately.
9. Fold in squash, chicken and then pasta to combine.
10. Transfer half of the pasta mixture into the baking dish, add half of your mixture of cheeses on top. Followed by the remaining pasta and cheeses. Top with crumbled bacon.
11. Cook for 15 minutes, until cheese is melted. Remove from oven and add the remaining  scallions.

Enjoy!