This first recipe was born from my pure and un-adulterated love for corn tortillas and the lovely simplicity of scrambled eggs. You can make the scrambled egg and spice mixture the night before, which will give all the spices a chance to dissolve thoroughly.

Spiced Scrambled Egg Tacos Makes 8 tacos

• 10 large, AA eggs
• 1/3 cup 2% milk
• 2 teaspoons chile powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• dash hot sauce (I prefer Tapatio)
• 1 cup shredded cheese blend such as Cheddar, Jack and Cotija
• 1/2 cup fresh salsa
• 8 small corn tortillas
• 2 tablespoons shortening or corn oil

Break eggs into a medium bowl and add all other ingredients. Mix very well with a fork or wire whisk, making sure that eggs are thoroughly whipped and the spices are dissolved. Cook eggs in a large saute pan over medium low heat, stirring frequently, until scrambled. (TIP: Turn off the heat when the eggs are still a bit glossy and runny and continue cooking, which will prevent overcooking the mixture.)

Meanwhile, heat shortening or corn oil in a small saute pan over high heat. Fry the tortillas for one minute per side, fold in half and remove to paper toweling to drain. (TIP: Use two plastic forks to flip and fold the tortillas; be very careful to avoid splatters of grease.)

Assemble the tacos: Place a scoop of the scrambled eggs into the taco shell, add cheese, garnish with the salsa and serve.

Bacon, Salsa & Avocado Quesadilla Makes 1 quesadilla

• One large flour tortilla, plain or flavored
• 3 strips cooked bacon, crumbled
• 1/3 cup chunky tomato salsa
• 1/3 cup cubed avocados
• 1/3 cup shredded cheese or cheese blend

Preheat a large saute pan over medium high heat. Place tortilla flat in the pan. On one half ONLY scatter half of the cheese blend. Layer on the crumbled bacon, salsa and avocados. Cover with remaining cheese and fold the empty half over the layered half. Cook 1 - 2 minutes, until cheese begins to melt and tortilla is lightly browned on the bottom. Using a wide spatula, gently flip the quesadilla over to cook the other side, another 1 - 2 minutes. Remove from pan and cut the quesadilla into thirds, quarters or eighths and serve. (TIP: This recipe also makes a great appetizer.)

These next two recipes were from the menu at the Cafe 455.

Breakfast Enchilada Makes 1 enchilada

• One large flour tortilla, plain or flavored
• 1/2 cup scrambled eggs
• 1/3 cup (or more) enchilada sauce
• 1/2 cup blended shredded Cheddar cheese and crumbled Cotija cheese

Lay tortilla flat on counter or workstation, spread half of the enchilada sauce in the middle of the tortilla. Layer half of the cheese centered in the middle of the tortilla, followed by all of the scrambled eggs. Layer on the rest of the cheese and pour remaining sauce over all (NOTE: The eggs will absorb a lot of the sauce.)

Bring the right and left hand sides of the tortilla inward over the egg mixture, being careful not to pull to tight and rip the tortilla. Using the thumbs on both hands, pull the bottom portion of the tortilla over the egg mixture and the two 'flaps', tuck the edge in underneath the egg mixture and pull down gently to to tighten into a cylinder. Roll the cylinder upwards toward the top edge of the tortilla until you have something that looks just like a burrito.

To cook, you can either place the enchilada in a panini or sandwich press on high for 3 - 5 minutes or stovetop in a preheated saute pan. If using the stovetop method, make sure to place the enchilada in the pan with the seam side down to prevent your enchilada from opening up during cooking, then flip over to finish cooking other side, approximately 6 minutes altogether. Remove to a plate and serve or wrap in a napkin to eat on the go.

Mother and Child Reunion Makes 1 sandwich

• 2 slices bread, your choice
• 1/3 cup thinly sliced cooked chicken breast
• 1/3 cup cooked scrambled eggs
• 1 slice Pepper Jack cheese
• 2 tablespoons chipotle mayo
• 1 teaspoon butter, softenend

Spread both of the bread slices with the chipotle mayo. Evenly layer the scrambled eggs and the chicken breast on one slice of the bread. Add the cheese over top and cover with remaining slice of bread.

Once again, this can be done in a panini or sandwich press or on stovetop. In both case, spread the butter on the outsides of both slices of bread before cooking. For panini, place in preheated press for approximately 5 minutes, until the cheese is melted and the bread is golden brown. For stovetop, place sandwich on preheated saute pan for 6 - 8 minutes, until cheese is melted and bread is golden brown. Slice in half, plate and serve.