Blast Off for Breakfast Recipes


These Mexican-inspired burritos include two kinds of cheese, cottage cheese and cheddar cheese. If you prefer, you can substitute ricotta for the cottage cheese and jack or mozzarella for the cheddar.

10 eggs
10 large flour tortillas
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
1 pint cottage cheese
3 cups shredded cheddar cheese
¼ cup melted butter

Preheat the oven to 350°F.

Beat the eggs in a bowl. Add the flour, baking powder, salt, shredded cheese, cottage cheese, and the melted butter. Blend well. Pour the mixture into a greased 9x13-inch baking dish. Bake for 35 minutes. Cool for 5 minutes, then cut into 10 equal-sized pieces.

Heat the tortillas in a microwave oven for 1 minute or put them in an ungreased frying pan to warm. Place a piece of the filling inside each tortilla and add a spoonful of salsa. Wrap up each tortilla and serve with salsa and guacamole, etc.




These exceptional breakfast potatoes explode with even more flavor when topped with Supernova Salsa (pg.40), Gravitational Guacamole (pg. 39), sour cream, or any type of cheese you fancy.

4 medium baking (russet) potatoes
2 tablespoons butter or vegetable oil
Optional: 1 onion, chopped and/or 1 green pepper, chopped
1/2 teaspoon salt
1/2 teaspoon paprika

Scrub the potatoes well. You don’t need to peel them, but chop them into bite-sized pieces. Place the potato cubes into a large pot, covered with cold water. Boil the potatoes for about 7 minutes, or until tender. Then drain the potatoes very, very carefully.

Heat the butter or oil in a heavy skillet (non-stick or cast-iron work best). Add the onions (if you are using them) and cook for about 2 minutes. Then add the green peppers. Continue to cook the vegetables for a couple of minutes, stirring occasionally.

Add the drained potatoes and cook over medium heat until they are crispy and brown all over. Shake on some paprika, salt, and pepper.

Add cheddar or jack cheese just before serving. Mix in the cheese to melt it. SERVES 4

*According to the Big Bang Theory, our universe started between 10 billion and 20 billion years ago with a gigantic explosion. The Big Bang Theory is widely accepted, but it has still never been proven.



These nutty muffins have a crumbly texture, rather like biscuits. If you mix the batter too much, they will turn out too dry. Add a half cup of fresh, frozen, or dried fruit if you like. The bumpy tops of these muffins resemble the rough surfaces of many planets. Hold one in your hand and think about space.

¾ cup chopped pecans
3 tablespoons butter
3 tablespoons honey
1 cup rolled oats
1½ cups flour
½ teaspoon baking soda
1½ teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk
1 egg
¼ teaspoon vanilla
Optional: Pieces of fruit

Preheat the oven to 375°F.

Toast the pecans and oats in a skillet over low heat for 10 minutes. Watch them so that they don’t burn. (Nuts burn quickly). Melt the butter and honey together in a separate pot or in the microwave.

In another bowl, sift together the flour, soda, powder and salt. Stir in the pecans and oats. Make a crater in the center of the dry ingredients. In a separate bowl, beat together the wet ingredients (including the butter and honey). Pour this wet mixture into the hole. Mix just enough to blend everything. Fold in fruit, if using. Pour batter into greased muffin tins (or paper muffin cups) and bake for about 23 minutes.



Sprinkle walnuts on top of these moist muffins to add texture, interest, and crunch.

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1 ½ cups sugar
½ cup vegetable oil
2 eggs
1 cup canned pumpkin
1/3 cup water
Optional: walnuts, chopped

Preheat the oven to 350°F.

Mix the dry ingredients together in a large bowl. Stir in the oil, eggs, and pumpkin. Using an electric mixer on low speed, add the water slowly until everything is well blended (or you could stir by hand).

Pour the batter into greased muffin tins, or into paper muffin cups. Sprinkle the muffin tops with chopped walnuts, if desired. Bake for 23 minutes.




Yes, these sweet muffins are stellar (star-like). In fact, I believe that they are so exceptional that you could substitute persimmons for the apples and they would still shine brightly. Another day, you could try substituting peaches. Do you dare?

4 cups Granny Smith apples, peeled and chopped
1 cup sugar
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla
2 teaspoons lemon juice
2 cups flour
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon salt
1 cup raisins

Preheat the oven to 350°F.

Mix the apples and sugar together in a large bowl. Set aside.
In another bowl, combine the eggs, oil, vanilla, and lemon juice. Stir until no lumps remain. Add this mixture to the apples and sugar. Add the flour, cinnamon, baking soda, nutmeg, and salt. Mix until combined, but do not over-mix.

Stir in the raisins. Pour the batter into greased muffin tins or paper muffin cups. Bake for 23-25 minutes.



Some kids like these scones with chocolate chips, raisins, or dried apricots. Any way you make them, they’ll soon vanish.

2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1-2 tablespoons sugar
4 tablespoons unsalted butter, chilled and cut into small pieces
3/4 cup milk
Optional: 1/2 cup chocolate chips or 1/2 cup raisins or chopped, dried apricots

Preheat oven to 450°F.

Whisk flour, cream of tartar, baking soda, salt and sugar together in large bowl. Use your clean fingers to mix the butter into the flour mixture until the mixture resembles coarse meal.

Make a hole or crater in the middle of mixture and pour the milk into it. Work quickly. Blend the ingredients with a rubber spatula or wooden spoon. Over-mixing may make your scones tough.

Make a dough ball. Pat the ball down to 1/2-inch thickness. Cut the dough into 8 equal-sized triangular pieces. Put the separate pieces onto a greased baking sheet, separated by at least 1 inch. Bake for 11 minutes.


* The phrase “supersonic” is used to define a speed that is beyond the speed of sound. Speeds greater than 5 times the speed of sound are often referred to as “hypersonic.” The speed of sound is 770 miles per hour.