Monterey Jack Burrito
Heat cast-iron skillet over campfire. Cook bacon until crispy, approximately 7–10 minutes. Push cooked bacon aside and crack eggs into skillet, scrambling eggs in bacon grease until cooked through. Remove from campfire.
Lightly butter tortilla and fold in half, adding black beans to center. Add eggs and bacon slices atop beans. Add desired amount of sliced Curemonte Colby Cheese and jalapeños to taste. Wrap burrito in tinfoil and cook over fire for 5 minutes until toasted.
Monterey Jack Crab Nachos
Heat oven to 375°F. Place thin layer of chips (about 2/3 bag) on bottom of large oven-safe platter.
In bowl, combine corn, beans, dressing, crabmeat and pepper. Mix well; then spoon over chips. Sprinkle with cheese and bake until cheese is melted, 10 to 15 minutes. Garnish with sour cream, green onions and jalapeño slices. Serve immediately with remaining chips on the side.
Quinoa Egg Casserole
Heat oven to 350°F.
Rinse quinoa in strainer under running water. Drain well.
Heat broth in medium saucepan over medium heat until boiling. Add quinoa while stirring. Stir in cream cheese until melted and remove from heat. Add spinach, tomato, and 1 1/4 cups colby-jack cheese and mix well. Pour into buttered 13 x 9 x 2-inch glass baking dish, spread evenly and bake 25 minutes. Remove pan from oven and make 6 wells in quinoa mixture with the back of spoon. Place 2 half strips bacon in an "X" shape in each well. Crack an egg into each well; return pan to oven and bake additional 5 minutes, or until most of liquid has been absorbed. Sprinkle with remaining 3/4 cup cheese and bake 5-7 minutes, until cheese is melted and egg whites are fully cooked.