Chorizo, egg and cheese breakfast rollup

Preparation time: About 10 minutes
Microwaving time: 14 to 18 minutes

To make these quick “sandwiches,” break an egg onto a hot tortilla, top with cheese and crisp chorizo, and microwave.

1/4 pound chorizo sausage, casings removed
8 flour tortillas (each about 8 inches in diameter)
8 large eggs
2 cups (8 oz.) shredded Cheddar cheese
8 green onions, roots and tops trimmed (each trimmed onion should be 8 inches long)
2 medium-size ripe tomatoes, thinly sliced
1 can (4 oz.) whole green chiles, seeded and cut into strips

Crumble chorizo into an 8- or 9-inch microwave-safe pie plate; cover with a paper towel. Microwave on HIGH (100%) for 4 minutes, stirring after 2 minutes. With a slotted spoon, lift chorizo from pie plate and set aside. Wipe plate clean.

To make each roll-up, place a tortilla in pie plate. Microwave, uncovered, on HIGH (100%) for 15 seconds. Break an egg onto tortilla; prick egg yolk with a fork, then gently stir to distribute egg evenly. Sprinkle with 1/4 cup of the cheese and an eighth of the chorizo. Cover loosely, then microwave on HIGH (100%) for 1 to 1 1/2 minutes or until egg is barely set. Slide onto a plate; quickly add 1 onion, a few tomato slices, and a few chile strips. Roll up tortilla.

Repeat with remaining tortillas, eggs, and toppings. Makes 4 servings (2 tortillas each).

Per serving: 749 calories, 42 g protein, 58 g carbohydrates, 38 g total fat, 516 mg cholesterol, 1,248 mg sodium

Chili Egg Breakfast Puff

Preparation time: 5 minutes
Microwaving time: About 13 minutes
Standing time: 10 minutes

Sturdier than a souffle but lighter than scrambled eggs, this casserole of eggs, chiles, and two cheeses is sure to become a family favorite. If you like, offer picante sauce to spoon over individual portions.

1/4 cup butter or margarine
6 large eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup small-curd cottage cheese
2 cups (8 oz.) shredded jack cheese
1 can (4 oz.) diced green chiles
About 1 cup homemade or purchased
picante sauce (optional)

Place butter in a shallow 2-quart microwave-safe baking dish. Microwave on HIGH (100%) for about 45 seconds or until butter is melted. Break eggs into dish and beat with a wire whisk until blended. Then mix in flour, baking powder, salt, cottage cheese, 1 1/2 cups of the jack cheese, and chiles until blended. Smooth to make an even layer.

Microwave, uncovered, on MEDIUM-HIGH (70-80%) for 5 minutes. Remove dish from oven and stir, bringing cooked edges of mixture toward center of dish and allowing uncooked portion to flow to edges. Then microwave, uncovered, on MEDIUM-HIGH (70-80%) for 5 more minutes, giving dish a half-turn after 2 1/2 minutes. Sprinkle egg puff with remaining 1/2 cup jack cheese. Microwave, uncovered, on HIGH (100%) for 2 minutes or until cheese is melted and puff appears barely set in center. Let stand, uncovered, for 10 minutes; puff should feel firm in center when lightly touched. Offer picante sauce to spoon over individual portions, if desired. Makes about 6 servings.

Per serving: 346 calories, 21 g protein, 7 g carbohydrates, 26 g total fat, 272 mg cholesterol, 738 mg sodium

Preparation time:

Here’s a microwave take-off on “Joe’s Special,” an old San Francisco favorite that combines eggs, ground beef, and fresh spinach. To complete the meal, just add sourdough bread and a mixed green salad with Caesar-style dressing.

1 pound lean ground beef
1 large onion, finely chopped
1 clove garlic, minced or pressed
1/2 pound mushrooms, thinly sliced
1/4 teaspoon each ground nutmeg, pepper, and dry oregano leaves
6 cups lightly packed torn spinach leaves 8 large eggs
Salt
1 cup (4 oz.) shredded colby jack cheese

Crumble beef into a shallow 3-quart microwave-safe baking dish. Add onion, garlic, mushrooms, nutmeg, pepper, and oregano. Microwave, uncovered, on HIGH (100%) for 9 minutes or until beef is no longer pink and onion is soft; stir every 3 minutes during cooking. Spoon off and discard all liquid.

Set spinach on top of beef mixture; cover and microwave on HIGH (100%) for 3 minutes. In a bowl, beat eggs until blended; add to mixture in baking dish. Microwave, uncovered, on HIGH (100%) for 8 minutes, stirring every 2 minutes to bring cooked eggs to inside of dish and allow uncooked portion to flow to edges. Season to taste with salt. Sprinkle with cheese, and replace in microwave for 1 minute, so cheese can melt.  Let stand, uncovered, for 1 minute; eggs should be softly set. Makes 6 servings.

Strips of green onion and bright pink smoked salmon add color and flavor to this elegant egg dish; chunks of cream cheese give it a moist, fluffy texture.

2 tablespoons butter or margarine
8 large eggs
1/2 pound thinly sliced smoked salmon or lox, cut into 1-inch-long pieces
2 green onions (including tops), thinly sliced
1 small package (3 oz.) cream cheese, cut into 1/2-inch cubes

Place butter in a 11/2-quart microwave-safe casserole. Microwave, uncovered, on HIGH (100%) for about 35 seconds. Break eggs into dish and beat with a wire whisk until blended. Microwave, uncovered, on HIGH (100%) for 21/2 minutes; stir every minute to bring cooked eggs to inside of dish and allow uncooked portion to flow to edges. Reserve a few salmon strips and some of the onions for garnish; add remaining salmon and onions and all the cream cheese cubes to eggs. Stir to blend.

Microwave, uncovered, on HIGH (100%) for 11/2 minutes, stirring after 45 seconds. Let stand, uncovered, for 1 minute. Garnish with reserved salmon and onions. Makes about 4 servings.

Per serving: 309 calories, 19 g protein, 2 g carbohydrates, 24g total fat, 470 mg cholesterol, 470 mg sodium