Breakfast Recipes from cereal.

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1 slice Whole wheat bread -- toasted 3 Tomato slices 1 tsp. Butter 2 tbs. Grated Parmesan cheese 3 Fresh mushrooms -- thin sliced 1slice Bacon; crisp -- drain/crumble Place toast on baking sheet. Spread with butter if desired. Cover with mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top. Bake in 350 degree oven until cheese melts.

Alps Butter Pecan Belgian Waffles
2 eggs, separated 1 1/2 cups whole milk 2 tablespoons baking powder

1 cup all-purpose flour 1/2 cup butter, unsalted melted 1/2 cup pecans, chopped (walnuts may be substituted) Preheat a waffle iron. Spray iron with Pam or non-stick spray before first waffle. In a bowl, whip the egg whites, until stiff, but not dry. Set aside. In a separate bowl, food processor or blender, combine the egg yolks, milk, baking powder, flour and melted butter. Beat, until smooth. By hand, fold in the reserved egg whites and the chopped pecans. Proceed according to waffle iron manufacturer's directions. These waffles taste great with maple syrup or your favorite toppings. Garnish with pecan halves.

Ambrosia Fruit
1 can pineapple chunks in light syrup 1/4 cup packed brown sugar 1/2 teaspoon orange peel -- grated 2 medium oranges 2 medium apples, unpeeled -- diced 1tablespoon coconut Drain pineapple, reserving 1/4 cup juice in a saucepan; set pineapple aside. Add brown sugar and orange peel to the juice; heat until sugar dissolves. Peel and section oranges into a large bowl, reserving any juice; add the apples and pineapple. Add pineapple juice mixture and stir gently. Chill. Just before serving, sprinkle with coconut.

Andrea's Brunch
16 slices Bread of your choice 8 slices Sharp cheddar cheese 8 slices Ham, sliced thin 6 Eggs 3 c Milk ½ tsp. Dry mustard ½ tsp. Salt ½ c Butter, melted 1 c Cornflakes Butter both sides of 16 slices of bread. Place 8 slices in a 8 x 10 inch pan 2 inches deep. Cover bread with sharp cheese and a slice of ham on each piece of bread. Top with the remaining 8 slices of bread. Mix together all the rest of the ingredients except melted butter and cornflakes. Pour over casserole and refrigerate overnight. Before baking, mix the melted butter and cornflakes. Spread evenly over casserole. Bake at 350F for 1 hour.

Apfelpfannkuchen (German Apple Pancakes)
Yield: 6 servings 2 lg. Cooking apples (Yellow-Delicious, or Granny Smith) 1/4 c Butter

1 c Flour 1 c Milk 1 tsp. Vanilla extract 1/2 tsp. Salt 1/4 tsp. Nutmeg, grated Confectioners sugar Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 Tsp. of the butter over medium low heat in a small fry pan, and sauté the apples until they are just tender. Keep apples warm while preparing the batter. Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 Tsp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375 and bake 10 min longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup. Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet.

Apple Bagel Broil
1 cinnamon raisin bagel (or your choice) -- split 1 teaspoon butter or margarine 1/2 apple -- sliced Cinnamon sugar -- optional 2 slices American cheese (or your choice) Lightly toast bagel and spread with butter or margarine while still hot. Top each bagel with apple slices and sprinkle with cinnamon sugar. Place cheese slices on each bagel and broil until cheese is bubbly. Makes 2 half bagels.

Apple Breakfast Fritters
1 Medium apple -- peeled and cored 1 egg 1 Slice bread -- cut in pieces 1/8 Tsp. vanilla extract 1Tbsp. Water Artificial sweetener to equal 4Tsp. Sugar 1Dash cinnamon Grate apple and set aside. Combine all ingredients except apple, in blender. Blend until mixture is smooth. Fold in grated apple; mix well. Drop by tablespoons onto a hot nonstick skillet, or pour out 1 enormous fritter. Cook on both sides to a golden brown. Makes 1 serving. Variations: Blueberry Pancakes: Omit apple. Fold 1/2 cup crushed blueberries into blended eggbread mixture. Bake as stated. Pineapple Fritters: Omit apple. Fold 2 slices of canned pineapple cut into very small pieces into blended egg-bread mixture. Bake as stated.

Apple Breakfast Lasagna
Yield: 6 servings 1 c Sour cream 1/3 c Brown sugar; packed 12 Frozen French toast slices 1/2 LB Boiled ham 2 1/2 c Cheddar cheese; shredded 1 can Apple pie filling 1 c Granola In small bowl, combine sugar and sour cream; cover and refrigerate. Place 6 slices French toast in bottom of greased 9 x 13 pan. Layer ham, 2 cups of cheese and remaining 6 slices of French toast in baking pan. Spread pie filling over top; sprinkle granola over apples. Bake in preheated 350F oven for 25 minutes. Top with remaining 1/2 cup cheddar cheese; bake another 5 minutes until cheese is melted and casserole is hot. Serve with sour cream mixture.

Apple Cheese Danish
Serving Size : 10 3 oz. cream cheese -- softened 2 tbs. sugar 1/2 tsp. vanilla 1 pkg. refrigerated buttermilk biscuits 1 medium apple -- peeled -- cored -- slice 1/4 cup pecans -- chopped 1/2 cup caramel ice cream topping Preheat oven to 375. Combine cream cheese, sugar and vanilla in Classic 2-Qt Batter Bowl until smooth. Set aside. Separate biscuits and flatten each on 13-inch Round Baking Stone using Dough and Pizza Roller. Peel, core and slice apple with Apple Peeler/Corer/Slicer. Chop apple into smaller pieces using Food Chopper. Spread cream cheese mixture evenly over biscuits. Top with chopped apples; sprinkle with pecans. Fill cavity of V-Shaped Cutter with caramel topping and drizzle over pecans. Bake 15 minutes or until biscuits are browned.

Apple-Cinnamon Baked French Toast
1 LB Loaf French bread Nonstick cooking spray 8 lg. Eggs -- slightly beaten 3 ½ cup Skim milk 1 cup Sugar -- divided 1 TB Vanilla extract 6 medium Apples -- peel/core/thin slice 3 Tsp. Ground cinnamon 1 tsp. Ground nutmeg 1 TB Butter Slice bread into 1 1/2-inch slices. Coat a 9-by-13-inch pan with nonstick cooking spray and tightly

pack bread into pan. In a large bowl, stir together eggs, milk, 1/2 cup sugar and the vanilla. Pour half of the egg mixture over the bread slices. Evenly distribute apple slices over bread. Top with remaining egg mixture. In a small bowl combine remaining 1/2 cup sugar, the cinnamon and nutmeg. Sprinkle over apples. Dot with butter. Cover and refrigerate overnight. The next day, uncover pan and bake in a preheated 350-degree oven for 1 hour. Remove from oven and let stand for 10 to 15 minutes. Cut into squares and serve warm.

Apple Cinnamon Coffee Cake
For the Apple Filling and Topping 2 T cinnamon 5 T sugar 5 to 6 cups sliced apples For the Cake 2 c sugar 1 c applesauce 4 t vanilla 1/2 c orange juice pinch salt 4 eggs, lightly beaten 3 c unbleached all-purpose flour 1 T baking powder 1 t nutmeg Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam. Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples with remainder and set aside. For the cake, whisk together sugar, applesauce, vanilla, orange juice, salt, and eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture. Spoon a little more than one third of the batter into prepared pan. Cover with half of apple mixture, then spoon in remaining batter and apple slices. Sprinkle top lightly with the reserved cinnamon-sugar. Bake in preheated oven for 1 hour or until done. Loosen sides with a butter knife, then invert cake onto a plate for serving.

Apple Cinnamon Roll Ups
6-8 Azteca® Flour Tortillas * 1 container (8 oz.) soft cream cheese 1/4 cup finely diced apple (skin removed) 1/4 teaspoon cinnamon Remove tortillas from refrigerator; let stand at room temperature while preparing filling. In small bowl combine cream cheese, apples & cinnamon. Spread a thin layer on each tortilla. Top with another tortilla and layer of cream cheese. Roll up. Repeat for remaining tortillas. Wrap each roll in plastic wrap and refrigerate, if not serving immediately. * Makes 4 rolls if using Azteca® Small Flour Tortillas and 3 rolls if using Azteca® Super Size or Burrito.

Apple Cinnamon Waffles with Cider Syrup

2 1/4 cups Original Bisquick 1 1/4 cups milk 2 tablespoons sugar 2 tablespoons vegetable oil 1 teaspoon ground cinnamon 1 egg 1/2 cup chopped cooking apple Heat Waffle iron, grease if necessary. Stir together all ingredients except apples, blend well. Stir in apples. Pour batter onto waffle iron by less than 1 cupfuls. Cook until golden brown.

Cider Syrup:
1 cup of sugar 3 tablespoons Bisquick Original 1 teaspoon ground cinnamon 2 cups apple cider 2 tablespoons lemon juice 1/4 cup margarine or butter Mix sugar and Bisquick and cinnamon in 2-quart saucepan. Stir in cider and lemon juice. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in margarine.

Apple Coffee Cake
2/3 cup butter or margarine (room temperature) 1/3 cup sugar 1/2 cup sour cream 1 tsp. vanilla 1 1/3 cup flour 2/3 tsp. baking soda 1/8 tsp. salt 1 chopped fresh apple (about a cup) 1/3 raisins (optional)

1/4 cup flour 1/4 cup brown sugar (firmly packed) 2 tbs. butter or margarine (room temperature) 1/2 tsp. cinnamon In mixing bowl, cream butter and 1/3 cup sugar until light/fluffy. Beat in sour cream, vanilla and egg. Combine the flour, baking soda and salt. Mix into creamed mixture. Blend Well. Combine all of the topping ingredients until mixture forms coarse crumbs Spoon half of the batter into a greased 8-inch round cake pan. Sprinkle with apples and raisins and half the topping mixture Top with remaining batter, sprinkle remaining topping over top of the cake. Bake at 350ºF for 25-30 minutes. It's best served warm!! Also very nice with vanilla ice cream.

Apple Coffeecake From A Mix
1 box yellow cake mix 3 eggs 1 can apple pie filling Mix above ingredients; beat well. Pour into a greased 9x13 inch pan. Top with: 2/3 C. brown sugar 2 T. flour 2 T. melted butter 1 1/2 t. cinnamon Chopped nuts Mix these ingredients together & sprinkle on top of batter. Bake at 350º for 35-40 minutes, or until a toothpick inserted comes out clean. Serve with Cool-Whip, if desired.

Apple French Toast Strata
8 lg. Slices French bread, cubed 1 pkg. (8 ounces) cream cheese, cut-into cubes 1 lg. Granny Smith apple, peeled-and sliced 6 Eggs 1 cup milk 1 ½ TB Cinnamon Powdered sugar Sliced almonds Syrup Place half of bread cubes in a greased 11 x 7 baking dish. Cover with all of the cream cheese cubes, distributing evenly. Sprinkle with apple slices. Top with remaining bread cubes and almonds. Beat together eggs, milk and cinnamon until well blended. Pour over bread mixture in dish. Cover and refrigerate overnight. Bake in pre-heated 375-degree oven about 35 minutes or until set. Sprinkle with powdered sugar. Serve with syrup.

Apple Jack's Coffee Cake N Warm Buttery Sauce
2-3 small apples, chopped 2 1/2 cups all purpose flour 1 1/2 cups brown sugar 3/4 cup softened butter 1 cup chopped walnuts 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 egg 3/4 cup sour cream 1 teaspoon vanilla extract

Preheat oven to 375 degrees. Butter or spray 9-inch round cake pan. Peel, core and chop apples. About 2 cups. Work flour, brown sugar and butter using a fork in a large bowl until crumbly. Stir in chopped walnuts. Divide mixture in half. Press half into pan bottom evenly for the crust. Stir baking soda, cinnamon and salt into the remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with the sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples. Evenly spread batter over crumb mixture. Bake until cake tester comes out clean, about 1 hr. 15 mins. Cool in the pan on a rack. Serve with Buttery Sauce

Buttery Sauce:
1/4 cup butter 3 tablespoons all purpose flour 2/3 cup brown sugar 1 cup evaporated milk or cream 1/4 cup brandy or rum 1 teaspoon vanilla extract Melt butter in a small pan on low heat. In a medium size bowl, stir flour with sugar. Then whisk into melted butter until mixture is moistened. Stir in milk until smooth. Cook, whisking frequently, until thickened and smooth, about 5 minutes. Stir in brandy and vanilla. Remove from heat. Pour over Apple Coffee Cake and serve right away. This will freeze well. Just slice while frozen, warm and serve

Apple Pecan Coffee Cake
2 C. sugar 1 C. vegetable oil 2 eggs 2 1/2 C. flour 1 tsp. salt 2 T. baking powder 1 tsp. baking soda 1 tsp. vanilla extract 2 C. chopped pecans 2 C. chopped Granny Smith apples Grease and flour a 9 x 13-inch pan. Combine sugar and oil. Add well beaten eggs. Sift dry ingredients and add all at one time. Stir in vanilla extract, pecans and apples. Pour into prepared pan. Bake at 350ºF for 25 to 30 minutes.

Apple Pinwheels
1/3 cup water 1/3 cup butter or margarine 1 1/3 cups sugar, divided 2 (8 ounce) tubes refrigerated crescent rolls (reduced fat works fine) 3 cups tart apples, peeled, finely chopped 1 teaspoon apple pie spice Preheat oven to 350° F. and grease a 15x10x1” baking pan. In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved, set

aside. Unroll crescent dough into one long rectangle; seal seams and perforations. Combine apples, apple pie spice and remaining sugar; sprinkle over dough to within 1 inch of edges. Roll up, jelly-roll style, starting with long side. Cut into 1-in. rolls; place in prepared pan. Pour reserved syrup over rolls. Bake for 40-45 minutes or until golden brown; serve warm.

Apple Puff Pancakes
4 eggs 3/4 cup all purpose flour 3/4 cup milk 1/2 tsp. salt 1/4 cup butter 2 medium apples, thinly sliced 1/4 cup sugar 1/4 tsp. ground cinnamon Heat oven to 400 degrees. Mix eggs, flour, milk and salt together. Divide butter amongst sixindividual 5-inch pans. Place in oven till butter is melted. Place sliced apples on the bottom of the pans. Pour batter over the top and sprinkle with mixture of sugar and cinnamon. Bake 25 minutes. Serves 6

Apple Sausage Breakfast Ring
2 LB Lean unflavored bulk sausage 2 Lg., eggs 1 ½ cup Crushed butter crackers-(Ritz) 1 Grated apple, peeled ½ c Minced onion ¼ c Milk Combine all ingredients, mix well and press into a ring mold lined with wax paper or plastic wrap. Chill overnight. Unmold, removing paper. place onto baking sheet with raised edges. Bake at 300 degrees for 1 hour. Suggestion: Fill center ring with scrambled eggs before serving.

Apple-Sausage Breakfast
6 link sausages 1 cup pancake mix 1/4 tsp. nutmeg 1/4 tsp. ground cinnamon 1/2 cup milk 1 egg 1/2 cup chopped apple Cook the sausages until lightly browned on all sides. Mix together all other ingredients except the apple; mix well. Stir in the apple. Pour mixture into baking dish, approx 10x6". Place cooked sausage over the top and bake for 20 minutes at 450°. Serve with pancake syrup

A Texas Breakfast Casserole

1 Can Crescent Rolls 1 Pound Sausage -- cooked and drained Fresh Mushrooms -- sliced 3/4 Pound Monterey Jack Cheese -- grated 6 Eggs -- beaten 1 Can Cream Of Onion Soup Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Awesome Breakfast Casserole
1 1/2 lb. Hash Browns; frozen 1 lb. Bacon or sausage 3 Eggs 2 oz Velveeta 2 oz Cheddar; shredded 1 can Cream of Potato soup Salt and Pepper Cook the hash browns with the onion till crisp. Fry the meat. Mix in a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes.

Bacon and Cheese Breakfast Pizza
1 9" single-crust pastry 1/2 pound Bacon; cooked -- crumbled 8 ounces Swiss cheese -- shredded 4 Eggs 12 ounces Sour cream 2 tablespoons Fresh parsley -- chopped Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes. Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned. Yield 6 main-dish or 18 appetizer servings.

Bacon & Cheese Waffles
1 egg 1 cup milk 1 cup (8 oz.) sour cream 1 tablespoon butter 2 cups pancake or biscuit mix 6-8 strips bacon, cooked and crumbled 1 cup (4 oz.) shredded Cheddar cheese Beat egg, add milk, sour cream and butter. Stir in pancake mix; mix well. Fold in bacon and cheese. Bake in preheated waffle iron. Yield: 12 (4-inch square) waffles.

Bacon and Egg Casserole
2 slices white bread, toasted & cubed 4 oz. Swiss or cheddar cheese, shredded 4 oz. sliced Canadian bacon cut in 1/2" squares 2 cups skim milk 4 eggs 1/2 tsp. each salt and prepared mustard 1/8 tsp. each onion powder and pepper Spray 8x8x2 in baking pan with nonstick coating. Arrange bread cubes over bottom of pan. Sprinkle with cheese and top with 2 oz. bacon. In mixing bowl, beat together milk, eggs and seasonings. Pour egg mixture into pan and sprinkle with remaining 2 oz. of bacon. Bake at 350 for 45-50 minutes (until top is browned & knife inserted in center comes out clean). I sometimes substitute regular bacon for Canadian. Prepare to point of baking, cover and refrigerate overnight. Just pop in the oven in morning

Bacon and Egg Casserole #2
1/4 c Margarine, melted 2 c Onion/garlic croutons 2 c Milk 1 tb Prepared mustard 2 c Unseasoned croutons 2 c Cheddar cheese, grated 6 Eggs 10 Slices bacon Cook bacon cripsly and crumble Coat a 9x12x2 casserole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes.

Bacon And Egg Pie
2 Sheets pre-rolled flaky pastry 1 Onion; chopped 1 c Chopped bacon 1/2 c Mixed vegetables 2 TB Spicy chutney 6 Eggs 1 Milk Use one sheet of pastry to line a 20 cm square shallow cake tin. (8 inch) Sprinkle onion, bacon and mixed vegetables evenly over pastry. Dot the chutney on top. Break eggs evenly over, pricking the yolks so they run slightly. Carefully lift second sheet of pastry over filling. Brush top with milk. Bake at 200C (400 F) for 40 minutes or until well risen and golden. To serve - cut into squares. Serve hot or cold. Serves 6.

Bacon and Egg Sandwiches
1/2 cup sour cream 8 slices bread 4 green onions - chopped 4 slices process American cheese 2 hard cooked eggs -- sliced 1/4" thick 8 slices bacon -- cooked and drained 1/4 cup butter or margarine - softened Spread sour cream on one side of four slices of bread. Top with onions, cheese, eggs and bacon. Top with the remaining bread. Butter outsides of sandwiches; cook in a large skillet over medium heat until golden brown on both sides.

Bacon and Egg Wraps
1 medium onion - chopped 3/4 cup chopped green bell pepper 1 tablespoon butter or margarine 5 eggs 1 tablespoon milk 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups shredded cheddar cheese 1/2 pound sliced bacon -- cooked and crumbled 4 10 inch flour tortillas - warmed Salsa - optional In a nonstick skillet, sauté onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.

Bacon And Eggers
3 eggs 1 Tbs. freshly grated Parmesan cheese 1/4 tsp. lemon pepper 1/2 to 1 tsp. finely snipped fresh chives (optional) 4 English muffins, split, toasted and buttered 6 slices bacon, crisply cooked, break in half In a small bowl, beat together eggs, Parmesan cheese, lemon pepper and chives (if using). Heat a small amount of oil in a small fry pan. Pour egg mixture into pan and cook as for scrambled eggs. Divide cooked eggs into 4 portions and place on top of 4 muffin halves. Top with 3 pieces of bacon and the top part of the muffin.

Bacon Breakfast Casserole

8 slices white bread, crusts trimmed 8 slices bacon, crisply cooked, crumbled 1 can (4 oz.) sliced mushrooms, drained 2 green onions, sliced 1 1/2 cups shredded mild cheddar cheese 4 eggs, beaten 2 cups milk PLACE four bread slices on bottom of greased 8-inch square baking pan. Sprinkle bacon, mushrooms, onions and cheese over bread. Cover with remaining bread slices. MIX eggs and milk; pour over bread. Cover; refrigerate 1 hour or overnight. BAKE, uncovered, at 350°F for 1 hour. Let stand 10 minutes before cutting

Bacon Cheddar Muffins
2 cups biscuit/baking mix 2/3 cup milk 1/4 cup vegetable oil 1 egg 1 cup finely shredded mild cheddar cheese 8 bacon strips, cooked and crumbled Preheat oven to 375 degrees F. In a bowl, combine biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups 3/4 full. Bake at 375 for 20 min. or until golden brown. Cool for 10 min ; remove from pan to a wire rack. YIELD: about 1 dz.

Bacon Quiche
1/4 c. melted butter 1 1/2 c. milk 1 tsp. Salt Dash pepper 3 eggs 1/2 c. Bisquick 1 c. Swiss Cheese (shredded) 1/2 c. bacon (about 6-7 slices pre-cooked), cut or broken into small pieces. Mix first 5 ingredients together and beat well (wire whisk works well). Stir in Bisquick. Pour into 9inch (deep) cake pan. Put in meat and cheese on top of mixture (do not mix). Bake at 350 degrees for 45 minutes. Best when made the night before and served by heating in microwave with plastic wrap covering.

Bacon Waffles
Cut bacon into small strips and fry. Drain and set aside. Mix together the following:

2 egg yolks beaten 1 cups milk 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1/4 cup sugar 6 Tablespoons salad oil Beat until smooth. In a separate bowl beat egg whites until stiff and then fold into batter. Add bacon bits to batter and cook in waffle griddle.

Baked Apple French Toast
1/2 c Butter 1/2 c Brown sugar 1 TB Water 3 lg. Green apples 8 large Eggs 4 c Milk 2 TB Vanilla 6 To 12 slices bread, any type Cinnamon Preheat oven to 350~. Melt butter, add sugar, and water. Slice apples leaving skin on, and simmer in butter mixture fir 1 to 2 minutes. Pour mixture in bottom of 13"x9"x2" pan and let cool. Beat together eggs, milk and vanilla. Slice bread in halves and lay over apples to cover whole dish. Pour egg mixture over all, making sure all the bread is wet. Sprinkle with cinnamon. Bake until golden brown and puffy, about 40 to 50 minutes. This dish may be made the night before and reheated just prior to serving.

Baked Apple Pancake
6 large eggs 1/2 cups milk 1 cup flour 3 tablespoons sugar 1 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/2 cup butter/margarine 2 large apples 3 tablespoons brown sugar (optional) Place eggs, milk, flour, sugar, vanilla, salt and cinnamon in blender or bowl. Blend and set aside. Put melted butter in 9 X 13 glass dish. Peel apples and slice thinly and arrange over butter. Heat in 425°F oven until butter sizzles. Remove. Pour blended mixture slowly over apples. Sprinkle with brown sugar if desired. Bake for 20 minutes. Cut and serve immediately. Use your favorite syrup if desired. This recipe serves 8 to 10 people. If you want to cut it in half, the recipe fits nicely in a square pan or pie plate

Baked Breakfast Pears
3 ripe pears 1/3 cup raisins 12 tablespoons maple syrup 2 tablespoons butter Cinnamon Shortcake dough Wash and slice pears in half lengthwise. Scoop out core and stem (use melon baller). Place in greased custard cups, or small ramekins. Fill the hollowed center with raisins. Using shortcake dough, roll one-sixth of the dough into a thick rope with your hands. Place rope in a circle over pear leaving center exposed. Into center, pour 2 tablespoons maple syrup, dot with one-sixth of the butter and top with dash of cinnamon. Repeat and then bake at 350° for 20-25 minutes until dough is slightly browned. Serve warm, topped with whipped cream. Serves 6.

Baked Breakfast Potatoes
1 Tablespoon dried minced onion 1/4 teaspoon black pepper 12 ounce can Campbell's Healthy Request Cream of Broccoli soup 1 Pint of nonfat sour cream 4 ounces lowfat sharp cheddar cheese, grated 4 ounces Kraft Healthy Favorites Fat Free Cheddar 2 pounds potatoes cooked and cubed. 1 cup corn flakes, crushed, for topping In a large bowl combine all ingredients except the corn flakes. Mix well and pour into a 9 X 13 inch casserole sprayed with non-stick cooking spray. Sprinkle crushed corn flakes on top. Bake at 350 degrees F or 45 to 60 minutes

Baked Cheddar Toast
1 Cup Heavy Cream 1 Cup Cheddar Cheese -- shredded 1/2 Teaspoon Nutmeg 1/4 Teaspoon White Pepper 4 large Eggs -- well beaten 12 slices Bread In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.

Baked Cheese Grits
3 c water 3/4 c quick grits, uncooked 1/4 t salt 3 T chopped pimento 1 egg beaten 1 c shredded cheddar 2 T butter 1/8 t garlic powder 1 dash red pepper sauce Heat oven to 350°. Grease a 1-1/2 qt. casserole. Prepare grits according to package directions. Add a small amount of grits to beaten egg. Return grits mixture to pan. Add remaining ingredients. Cook over low heat an additional minute. Pour into prepared casserole dish. Bake 30 to 40 minutes, or until top is set and lightly puffed. Let stand 5 minutes before serving Serves 4 to 6

Baked Cheese Grits #2
½ tsp. Salt 2 2/3 cup Water 2/3 cup grits, quick-cooking 2 TB Butter or margarine 6 oz American cheese, shredded 2 Eggs -- beaten 1/8 tsp. Pepper Preheat oven to 350 F. Grease a 2-quart baking dish. Add salt to water. Bring to a full, rolling boil. Add grits; return to boiling point. Cook, stirring constantly, until very thick, about 6 minutes. Remove from heat. Add fat. Mix cheese, eggs, and pepper. Stir into grits. Pour into baking dish. Bake 40 minutes or until lightly browned.

Baked Cheese Grits Casserole
4 c Water 1 c Grits 2 Eggs 1 1/2 Ts Salt 1 Garlic cloves - crushed; (up to 2) 1 Ts Paprika 1 Ds. Tabasco 2/3 lb. Sharp cheese; grated 1/3 c Butter Preheat oven to 350 degrees. Butter a 1 1/2qt. casserole. Bring the water to a boil in a large saucepan, stir in the grits, and continue to stir until they are completely mixed. Cook, stirring, then stir a small amount of grits in the eggs to warm them. Beat egg mixture into the grits off the heat. Add the salt, garlic, paprika, Tabasco, cheese, and butter, mixing well. Pour the grits mixture into the buttered casserole. Bake for 25 to 45 minutes, depending on the depth of the dish. May be cooked in advance and reheated. Freezes well.

Baked Cinnamon French Toast
1 cup packed brown sugar 1 stick butter 2 tablespoons corn syrup Unsliced cinnamon bread 5 eggs 1 1/2 cups milk 1 teaspoon vanilla Melt butter, add brown sugar and corn syrup. Combine well. Spray 9x13 pan. Slice bread into 3/4" to 1" thick slices. Pour butter mixture into baking dish, arrange slices flat in butter mixture, squeeze to fit in. In blender, mix eggs, milk and vanilla. Pour over bread slices, covering completely. Cover and refrigerate overnight. Uncover and bake in preheated 350 degree oven for 30 minutes or until golden brown. Dust with powdered sugar. Serve right from baking dish. Makes 6-8 servings.

Baked Eggs
6 slices turkey bacon 1-1/2 cartons Egg Beaters (or 6 eggs) 6 tablespoons low-fat or skim milk 1/2 cup fat-free or low-fat Swiss cheese chopped chives and parsley pepper and salt Spray 6 cups of a muffin tin with cooking spray. Slice each piece of turkey bacon into 3 pieces. Line each muffin cup with 3 of the pieces of turkey bacon. Spoon 2-3 tablespoons of egg substitute on top of the bacon. Top with 1 tablespoon milk. Add salt, pepper, chives and parsley to taste. Sprinkle with shredded cheese. Bake at 350° for about 15 minutes, until eggs are set

Baked Eggs In Bread Cups
6 slices white bread 6 slices bacon, cooked and crumbled 1 green onion, chopped 1/4 teaspoon garlic powder 6 large eggs 1 package Bernaise Sauce Mix, prepared according to package directions Heat oven to 350 degrees. Cut each slice of bread into a 3-inch circle using a cutter or a glass. Press bread circles into 6 muffin tins that have been sprayed with nonstick cooking spray. Divide the bacon and green onions among the bread rounds, sprinkle each with a bit of garlic powder and top with an egg. Bake 20 minutes, until whites are set and yolks are soft but not runny. Remove from tins and top with the Bernaise. Makes 6 eggs.

Baked Eggs on Toast
6 slices white bread Butter 3 Tbs. (45 ml) freshly grated Parmesan cheese 1 Tbs. (15 ml) chopped fresh chives 6 eggs Salt and freshly ground pepper to taste Toast the bread and butter it on both sides. Place on a baking sheet and, using the tips of your fingers, make a small depression in each piece of toast. Sprinkle with Parmesan cheese and chives. Carefully drop an egg onto each piece of toast and season with salt and pepper. Bake in a preheated 400F (200C) oven for 5 to 10 minutes, until the eggs reach the desired degree of doneness. Allow 1 to 2 per person. Serves 3 to 6.

Baked French Toast
1 loaf white bread, cubed 8 oz. cream cheese, cubed and softened 1 dozen large eggs 1/2 cup maple syrup 1 cup milk The night before serving, line the bottom of a 11 x 13 inch pan with half of the bread cubes. Layer cream cheese on top of the bread. Add remaining bread cubes on top. Beat eggs, maple syrup, and the milk together. Pour mixture over the bread. Cover and refrigerate over night. Bake, uncovered, at 350 degrees for 45 minutes or until lightly golden. Serves 8

Baked French Toast #2
8 slices Bread 12 ounces Evaporated skim milk 4 Eggs 1/4 cup Brown sugar 1 teaspoon Vanilla extract ¾ teaspoon Ground cinnamon Lightly coat 9"x13"x2" pan with non-stick vegetable spray. Arrange bread slices in bottom of pan. Combine all remaining ingredients and mix well, using whisk or egg beater. Pour mixture evenly over bread. Cover tightly and refrigerate several hours or overnight. To bake, preheat oven to 350. Remove bread from refrigerator and spray lightly with non-stick vegetable spray. Bake 3035 minutes, until lightly browned. Serve with hot maple syrup, powdered sugar, and cinnamon. Comes out crisp on the outside and reasonably soggy on the inside. Definitely a fine lower-fat alternative to the traditional fried French toast.

Baked French Toast #3
10 Slices white bread 1 ½ cup Evaporated skim milk- (one 12-ounce can) 3 Whole eggs 3 Egg whites 1/3 cup Dark brown sugar 1 tsp. Vanilla extract ¾ tsp. Ground cinnamon Lightly coat 9- by 13- by 2-inch pan with a non-stick vegetable spray. Arrange bread slices in the bottom of the pan. Combine all remaining ingredients and mix well using a whisk or egg beater. Pour mixture evenly over bread. Cover tightly and refrigerate several hours or overnight. To bake, preheat oven to 350 degrees. Remove bread from refrigerator and spray lightly with nonstick vegetable spray. Bake in preheated oven for 30-35 minutes or until lightly browned. Serve with hot maple syrup, powdered sugar and cinnamon. Yield: 10 servings.

Baked Hash Browns
8 frozen hash brown patties 1 teaspoon salt 1/2 teaspoon garlic powder 1 cup whipping cream 1 cup shredded cheddar cheese Place patties in a greased 13 x 9 baking dish. (you don't need to thaw the patties first) Sprinkle with salt and garlic powder. Pour cream over patties. Bake uncovered, at 350 degrees for 50 minutes. Sprinkle with cheese. Bake 5 to 10 minutes more or till potatoes are tender and cheese is melted. I sometimes add a bit more cream and cheese, and I have made this with the shredded hash browns too. So easy and usually have no leftovers.

Baked Sausage Cups and Scrambled Eggs
--------------------------------SAUSAGE CUPS-------------------------------1 lb. Pork sausage meat 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/2 Ts Salt 1/2 Ts Rubbed sage 1 Egg 1/2 c Milk -------------------------------SCRAMBLED EGGS------------------------------1 TB Butter or margarine 9 Eggs 1 Ts Salt 1 ds Pepper (optional) 1/3 c Milk

For sausage cups, combine all ingredients thoroughly. Firmly press into six 5-oz. ovenproof custard cups. Place in shallow baking pan. Bake in preheated moderate oven (350 F.) about 45 minutes. Unmold; drain on absorbent paper. For eggs, melt butter in large skillet over low heat. Beat together eggs, salt, pepper and milk until fluffy. Pour into skillet. Cook, stirring lightly until eggs are just barely set. Arrange sausage cups around eggs on serving platter. Garnish with parsley.

Baked Scrambled Egg Casserole
2 TB Margarine 1 1/2 c Cooked ham, chopped 1/2 c Green onions, sliced 1 can Cream of mushroom soup 12 Eggs 4 oz Cheddar cheese, shredded 1/2 c Half & half Heat oven to 250 degrees F. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixtue into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250 degrees F for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.

Baked Stuffed French Toast
Yield: 6 servings 4 lg. Slices sourdough bread, -crusts removed, Cubed 8 oz Cream cheese cut into cubes -(1 package) 1 lg. Granny Smith apple, peeled -and chopped 6 Eggs 1 cup Milk 1 1/2 Tsp. Ground cinnamon 2 To 3 Tbl powdered sugar Maple, apricot, blueberry, or raspberry syrup. Preheat the oven to 375F. Place half of the bread cubes in an ungreased 11 x 7-inch baking dish. Cover with the cream cheese cubes, distributing evenly. Sprinkle with the chopped apple. Top evenly with the remaining bread cubes. Beat together the eggs, milk, and cinnamon until well blended. Pour over the bread mixture in the dish. Bake for about 35 minutes or until set. Sprinkle with the powdered sugar. Serve with maple or fruit syrup. Serves four.

Banana Bread French Toast
-----BREAD----1 package Banana quick bread mix

3 tablespoons Oil 1 cup Water 1 Egg 1/2 cup Mashed banana -----EGG MIXTURE----3 Eggs 1 teaspoon Vanilla 1/2 cup Milk Heat oven to 375~.Grease and flour bottom of 9" loaf pan. In large bowl, combine all bread ingredients. Stir 50-75 strokes; just until dry particles are moistened. Pour into prepared pan. Bake 40-50 minutes or until tested done. Cool in pan 15 minutes; remover from pan; cool completely. Cut bread into 12 slices. Heat skillet to 375~. Grease lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat well. Dip bread slices in egg mixture, turning to coat both sides well. Cook in skillet 2-3 minutes on each side or until golden brown. Serve with syrup.

Banana French Toast with Blueberry Topping
3/4 cup skim milk 1 medium banana -- sliced 2 egg whites 1/4 teaspoon nutmeg 8 slices whole wheat bread BLUEBERRY TOPPING 1 tablespoon cornstarch 1/4 teaspoon cinnamon 1/2 cup water 2 tablespoons honey 2 cups fresh or frozen blueberries Heat oven to 425*. Spray 15x10x1 inch baking pan with cooking spray. In blender container or food processor bowl with metal blade, combine milk, banana, egg whites, and nutmeg. Blend until smooth. Pour into shallow bowl or pie pan. Dip bread in egg mixture; place in sprayed pan. Pour any remaining mixture over bread slices. Bake for 12 minutes. Turn and bake an additional 10 minutes or until golden brown. Meanwhile, in small saucepan combine cornstarch, cinnamon, water and honey; blend well. Stir in blueberries. Cook over medium heat until mixture boils and thickens, stirring constantly. Serve over French Toast.

Banana-Stuffed French Toast With Streusel Topping
Yield: 6 Servings 2 TB Plus 1/4 cup (1/2 stick)-unsalted butter 2 TB Plus 1/2 cup sugar 2 TB Water 2 lg. Ripe bananas, peeled, cut -into 1/2-inch-thick rounds 1 ea. Unsliced loaf egg bread -(1-pound), ends trimmed, -bread cut into 6 slices -(each about 11/2 inches -thick) 2 c Milk (do not use low-fat or-nonfat) 6 lg. Eggs

2 1/2 tsp. Ground cinnamon 1/4 tsp. Vanilla extract ----------------------------------TOPPING---------------------------------1 1/2 c Thinly sliced almonds,-toasted 1/4 c (packed) golden brown sugar 1/4 c Quick-cooking oats 2 TB All purpose flour Maple syrup Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.) Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally. Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheets. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread. Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

Basic Biscuits
2 cups flour 4 teaspoons baking powder 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup shortening 1 large egg 2/3 cup milk 1 tablespoon honey Preheat oven to 425 degrees F. In a bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until fine crumbs form. Combine the egg, milk and honey. Add to flour mixture and mix until just combined. turn onto a floured surface and knead 8 to 10 times. Pat out until 1/2-inch thick. Cut biscuits with 2 1/2-inch biscuit cutter. Place 1-inch apart on ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown. Serve warm. Makes 8 to 10 biscuits. Tip: I had to add about 1/2 cup extra flour since the dough was so soft.

Bauernfruhstuck (Farmers Breakfast)
Yield: 4 servings 4 medium Potatoes

1/2 tsp. Salt 4 Strips Bacon 1 cup Cubed Ham --- small cubes 3 large eggs 2 tomatoes - medium, peeled 3 tbs. Milk 1 tbs. Chives - Chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transparent. Add the potato slices; cook until lightly browned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Bedford County Breakfast Casserole
7 slices bread, trimmed and cubed 1 cup diced ham 1/3 cup finely chopped onion 2 c. medium cheddar cheese, grated 7 eggs 1 teaspoon dry mustard 2 cups milk Sliced tomato and chives for topping Combine milk & eggs, mix well. Fold in remaining ingredients. Top with thin sliced tomatoes & chives. Pour in 9x13 pan, greased. Refrigerate overnight. Bake @ 325° for 1 hr in upper part of oven. Serves 6

Belgium Waffle Topping
5 tbs. butter 1 c. powdered sugar 2/3 c. fresh or frozen strawberries Beat butter and powdered sugar until fluffy. Gradually add strawberries. Refrigerate until ready to use.

Blueberry Biscuits
Yield: 6 biscuits 2 cups flour 2 tbs. sugar 1 tbs. baking powder 1 tsp. salt 1/3 cup butter 3/4 cup milk

1/2 cup fresh or frozen "hard" blueberries Preheat oven to 450°F. In a medium bowl combine flour, sugar, baking powder and salt. Using a pastry blender or 2 knives cut butter into flour mixture until butter resembles small peas. Stir in milk just until blended. Add fresh or frozen "hard" blueberries, stirring until just combined. On a lightly floured work surface pat or roll dough to a 1/2-inch thickness. Using a 2-1/2-inch round biscuit cutter cut out biscuits, re-patting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1 inch apart; bake until golden, 12 to 15 minutes. Transfer biscuits to wire rack to cool.

Blueberry Breakfast Bars
1 3/4 cups sugar 1 cup butter 4 eggs 1 teaspoon vanilla 3 cups flour 1 1/2 teaspoons baking powder 21 ounces blueberry pie filling 1 1/4 cups powdered sugar 1 tablespoon margarine -- melted 2 tablespoons lemon juice Cream sugar and butter, add eggs and vanilla. Beat well. Add flour and baking powder. Stir until blended. Spread half of the mixture onto an ungreased 15"x10" pan. Carefully top with pie filling. Drop remaining dough on top by teaspoonfuls. Bake at 350 for 45 minutes or until golden brown. Do not underbake. Combine powdered sugar, melted margarine and lemon juice and drizzle over warm bars.

Blueberry Buttermilk Pancakes
1 Cup all-purpose flour 2 Tbs. granulated sugar 1-1/2 Tsp. baking powder 1/2 Tsp. baking soda 1/2 Tsp. salt 1 Large egg 1 Cup buttermilk 1 Tsp. vanilla 2 Tbsp. butter, melted 1-1/2 Cups fresh or frozen blueberries 2 Tsp. vegetable oil Mix flour, sugar, baking powder, baking soda and salt in mixing bowl; set aside. Whisk egg, buttermilk and vanilla together in small bowl. Add buttermilk mixture and butter to flour mixture and stir just until blended. Stir in blueberries. Spoon 1/3-cup batter onto hot griddle for each pancake. Serve hot. Serves 4

Blueberry Buttermilk Pancakes #2

1 egg 2 t. baking soda 1 T. vegetable oil 1/2 t. salt 2 C. + 1 T. buttermilk 1 C. flour Blueberries, to taste, optional Mix together egg, 1 T. buttermilk & baking soda. Add oil, salt, remaining buttermilk & flour. Cook on a preheated & greased frying pan or electric skillet. May add blueberries while the pancakes are just beginning to cook.

Blueberry Buttermilk Pancakes #3
2 cups flour 1 tablespoon sugar 1 teaspoon baking soda 1 teaspoon salt 2 cups buttermilk 3 large eggs, separated 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups blueberries, rinsed and sorted Oil, clarified butter or nonstick cooking spray Sift flour, sugar, baking soda and salt into large bowl. In separate bowl, beat buttermilk, egg yolks and melted butter until blended. Beat egg whites in separate bowl until soft peaks form. Stir buttermilk mixture into flour mixture until just blended (there will be some lumps). Add blueberries. Add egg whites and carefully fold in until just blended. Heat large nonstick griddle over medium heat until hot enough to sizzle a drop of water. Brush with thin film of oil. For each pancake, pour scant 1/4 cup batter onto griddle. Adjust heat to medium-low and cook until tops are covered with small bubbles and edges appear to be setting, about 2 minutes. Turn and cook until golden brown on other side, another 2 minutes. Repeat with remaining batter. Makes 8-10 pancakes

Blueberry Coffee Cake
2 cups flour 3/4 cup sugar 2-1/2 tsp. baking powder 3/4 tsp. salt 1/4 cup vegetable oil 3/4 cup milk 1 egg 2 cups fresh or frozen blueberries Sugar topping (below) Preheat oven to 375°. In a large bowl, combine flour, sugar, baking powder, salt, oil, milk, and egg. Fold in blueberries. Pour into an ungreased 8 inch square baking dish. Sprinkle sugar topping (see below) onto top of batter Bake uncovered, 50 min. or until toothpick comes out clean

Sugar Topping
1/4 cup butter (room temp.) 1/3 cup flour 1/2 cup sugar 1/2 tsp. cinnamon In a medium bowl with a pastry blender or two knives, cut butter into sugar, flour and cinnamon until well blended

Blueberry French Toast
12 slices day-old bread -- crusts removed 2 packages cream cheese 1 cup blueberries 12 each eggs 2 cups milk 1/3 cup maple syrup 1 cup sugar 2 tablespoons cornstarch 1 cup water 1cup blueberries 1tablespoon butter or margarine Cut bread into 1" cubes; place half in a greased 13x9" baking dish. Cut cream cheese into 1" cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350°F for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.

Blueberry French Toast Sandwiches
2 c Blueberries -- frozen ¾ cups Maple syrup 1 tsp. Orange peel -- grated 1 TB Cornstarch 2 TB-- water 3 Eggs -- beaten ¾ cup Milk 1 tsp. Vanilla ¼ tsp. Nutmeg 8 slice Bread 3 tb Margarine Sugar, powdered Combine blueberries, maple syrup and orange peel in a small saucepan. Dissolve cornstarch in water; add to blueberry mixture. Cook and stir until mixture boils; reduce heat and simmer 1 minute or until mixture thickens. Combine eggs, milk, vanilla and nutmeg; mix well. Dip each

slice of bread into egg mixture. Cook each slice in small amount of butter in skillet or on griddle about 2 minutes or until golden brown on each side. Place one slice on each individual plate, spread with 3 tablespoons blueberry mixture, top with second slice and 1 tablespoon blueberry mixture. Sprinkle lightly with powdered sugar.

Blueberry Gingerbread Pancakes
These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes. 2 cups unbleached all purpose flour 1 1/2 teaspoons baking powder 1 1/4 teaspoons ground ginger 3/4 teaspoon pumpkin pie spice 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup mild-flavored (light) molasses 3/4 cup buttermilk 2 large eggs 3 tablespoons vegetable oil 2 cups fresh blueberries or frozen (unthawed) Additional vegetable oil Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries. Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch. Makes about 16

Blueberry Pancakes
Yield: 24 servings 1 lb., 4 oz. blueberries, fresh or frozen 1 gal. pancake batter, prepared 1 tsp. nutmeg, ground 1-1/2 qts. Blueberry syrup, prepared Rinse and drain fresh blueberries, or rinse and thaw frozen blueberries. Prepare batter as directed on package. Add nutmeg, and gently fold in blueberries. Portion with 2-oz. ladle onto lightly greased, preheated 375°F griddle. Cook until bubbles form over surface and bottoms are golden brown. Turn and brown other side. For individual servings, arrange 3 pancakes on a serving dish. Accompany with 2 ounces blueberry syrup.

Blueberry Stuffed French Toast

16 slices bread 8 ounces cream cheese 1 pint blueberries, divided 3 cups milk 3 eggs 1/3 cup maple syrup 1 teaspoon vanilla 1 1/2 cups sugar, divided 1/4 teaspoon nutmeg 2 tablespoons cornstarch 1 tablespoon butter Butter a 13x9x2 pan and cut 10 slices of bread into 3/4" cubes. Spread cream cheese over one side of remaining 6 slices and arrange cheese side up in pan. Sprinkle with 1 cup blueberries. Top with bread cubes. Combine next 4 ingredients and 1/4 cup sugar. Pour over bread mixture. Cover and chill overnight. Preheat oven 350 degrees. Mix together nutmeg and 1/4 cup sugar. Uncover and sprinkle over top. Cover with foil and bake 30 minutes. Remove foil and bake 20-30 minutes until top is golden and knife comes out of center clean. Let stand 5 minutes. Meanwhile in a saucepan mix together cornstarch, 1 cup water and remaining sugar. Over medium heat bring to a simmer and cook until thickens about 3 minutes. Remove from heat and stir in butter and remaining blueberries. Serve with French toast.

Breakfast Banana Smoothie
serves 1 1 banana peeled and sliced 1 tablespoon honey 1/2 cup milk 1/3 cup orange apple or cranberry juice 2 teaspoons wheat germ optional 1 tablespoon protein powder Place all ingredients in blender container. Blend until smooth.

Breakfast Sandwich Delight
1 English muffin split Mayonnaise 2 slices deli ham coarse ground mustard 2 slices mild cheddar cheese 2 slices tomato sour cream Toast muffin halves. Spread each half with mayonnaise and top with a ham slice. Spread with mustard and top with cheese. Place on a cookie sheet. Bake at 400 degrees until the cheese melts. Add a tomato slice to each muffin half. Top with sour cream.

Blueberry Sausage Breakfast Treat
¾ LB Sausage, pork 2 cups Flour 1 t Baking powder ½ tsp. Baking soda 1/2 cup Butter ½ cup Sugar ¼ cup Sugar, brown 2 Eggs 8 oz Sour cream 1 cup Blueberries ½ cup Pecans, chopped Day before: Cook sausage and drain well. Stir together flour, baking powder, and baking soda. In large mixing bowl, beat butter until fluffy. Add sugars and beat until well-blended. Add eggs, one at a time, beating well after each. Alternate adding flour mixture and sour cream to creamed ingredients; mix well. Fold in sausage and berries. Pour batter into ungreased 13"x9"x2" baking pan. Sprinkle pecans on top. Refrigerate overnight. Preheat oven to 350. Bake 35-40 minutes, until done. Cool on wire rack.

Blueberry Turnovers
Yield: 24 servings 1 lb., 12 oz. blueberries, fresh or frozen 12 oz. granulated sugar 4 tbs. cornstarch 2 tsp. cinnamon, ground 2 tbs. lemon juice 2 lbs., 8 oz. puff pastry, prepared Egg wash, prepared, as needed Rinse and drain blueberries. Combine sugar, cornstarch and cinnamon. Sprinkle over blueberries. Add lemon juice and toss together. Roll puff pastry 1/8-inch thick and cut into 24 (5inch) squares. Place approximately 3 tbs. blueberry filling in center of each square. Brush edges with egg wash, fold diagonally and seal. Prick tops to allow steam to escape. Brush tops with egg wash and bake in 375°F oven 20 minutes or until turnovers are puffed and golden brown.

Bountiful Brunch Pizza
1 pkg. (24 oz.) frozen shredded hash brown patties, thawed and broken apart 1 egg, beaten Salt and ground black pepper to taste

Egg Topping:
7 eggs 1/2 cup milk Salt and ground black pepper to taste 1 cup chopped ham 1/2 cup sliced fresh mushrooms

1/4 cup green onion slices 1/4 cup chopped green bell pepper 1 1/2 cups (6 oz.) shredded Cheddar cheese Preheat oven to 400 F. Cover 15" round baking stone with parchment paper. For crust, combine potatoes, egg, salt and pepper. Mix well. Spread potato mixture into 14 inch circle on prepared baking stone. Pat down with back of spoon. Bake 20 minutes; remove from oven. For egg topping, whisk eggs and milk. Season with salt and black pepper. Microwave on HIGH for 3 minutes; stir. Microwave an additional three minutes; stir. Spread cooked egg mixture evenly over potato crust. Top with ham, mushrooms, green onion and bell pepper. Sprinkle with cheese. Return to oven. Bake 10 minutes. To serve, cut into wedges with pizza cutter. Yield: 10 servings.

Bran Muffins
5 Cups All-Bran Cereal, Separated 2 1/2 Cups Raisins 2 Cups Boiling Water 1 Cup White Sugar 1 Cup Corn Oil 2 Cups Molasses 4 Eggs, Well-Beaten 1 Quart Buttermilk 5 Cups Flour 5 Teaspoons Baking Soda 1 Teaspoon Salt 1 Cup Pecan Pieces Combine 2 cups of the cereal and the raisins. Pour boiling water over both and set aside to cool. In a very large bowl, combine sugar and oil. Stir in the molasses, eggs, buttermilk, and the remaining 3 cups of cereal separately. Mix well. Combine the flour, baking soda, and salt. Add to the batter. Add the cooled cereal-raisin mixture and the pecan pieces. The batter makes 4 quarts and is ready to use or to be refrigerated for future use. To bake muffins, spoon batter into buttered or Pam-sprayed regular or mini-sized muffin pans. Fill each section of either size pan 2/3 full. Bake at 400 degrees F in preheated oven for exactly 20 minutes for the regular size and 15 minutes for the mini-size muffins. Allow to cool slightly in pans on a rack. You can store this batter in four 1-quart covered jars in the refrigerator. It keeps perfectly for as long as 2 months. Watch them closely though while baking because they can burn easily if cooked over the time limit.

Breakfast Bake
2 cups diced, cooked ham 2 pkgs. Betty Crocker hash brown potatoes 1 medium green bell pepper, chopped (1 cup) 1 Tbs. chopped onion 2 cups shredded Cheddar cheese 3 cups milk 1 cup Bisquick mix 1/2 tsp. salt

4 eggs Grease rectangular baking dish, (13x9x2). Mix ham, potatoes, bell pepper, onion and 1 cup of the cheese. Spread in baking dish. Stir in milk, baking mix, salt and eggs until blended. Pour over potato mixture. Sprinkle with remaining 1 cup cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 375 degrees. Uncover and bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving. 12 servings.

Breakfast Before
1 pound spicy pork sausage 6 eggs 2 cups milk 1 teaspoon salt 1 teaspoon mustard 4 slices bread -- cubed 1 can grated sharp cheddar cheese Sauté sausage; drain. Beat together eggs, milk, salt and mustard. In a 9x13 inch baking dish, layer bread cubes, sausage and cheese. Pour egg mixture on top. Refrigerate overnight. Bake at 350 for 45 minutes or until center is set.

Breakfast Bread Pudding
4 slices cinnamon raisin bread, toasted and cut into 1/2-inch pieces 1 large Granny Smith apple, peeled, cored, and finely chopped 1/2 ounce pecan halves, coarsely chopped 1 1/2 cups lowfat (1%) milk 2 eggs 2 egg whites 1 tablespoon plus 1 teaspoon light brown sugar 1 teaspoon vanilla 1/8 teaspoon confectioners' sugar Preheat the oven to 350 degrees. Spray four 1-cup ramekins or baking dishes with nonstick cooking spray. In a medium bowl, combine the bread and apple. Spoon the mixture into the prepared gratin dishes and sprinkle the nuts evenly on top. In a large measuring cup, whisk together the milk, whole eggs, egg whites, brown sugar, vanilla, and nutmeg until well combined. Pour the milk mixture evenly over the bread mixture in the gratin dishes. Let stand for 15 minutes at room temperature to allow the bread to absorb the milk mixture. Place the gratin dishes on a baking sheet and bake until golden brown and set, about 25 minutes. Sprinkle evenly with the confectioners' sugar and serve hot or at room temperature. Makes: 4 servings

Breakfast Burrito
Vegetable spray 1 medium red bell pepper -- seeded and diced 4 medium button mushrooms -- sliced, up to 6 2 scallions -- chopped

1/2 cup corn kernels fresh or frozen and thawed 2 tablespoons chopped cilantro 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1/4 teaspoon salt ½ cup egg substitutes (about 2 eggs beaten) 1/4 cup shredded low-fat provolone or Swiss cheese 2-10 inch flour tortillas Makes 2 servings. The idea of wrapping skillet eggs in a flour tortilla provides a nice change of pace. Heat a lightly sprayed nonstick skillet. Add the pepper, mushrooms, and scallions and sauté for 5 to 7 minutes. Stir in the corn and seasonings and cook for 2 to 3 minutes more. Whisk in the eggs and cook over medium heat, stirring frequently. When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese. Warm the tortillas over a burner or pan and then place on 2 plates. Spoon the egg mixture into the center of each tortilla, forming logs. Roll the tortilla around the mixture and serve with Salsa! Salsa! or a favorite salsa.

Breakfast Burritos #2
1/2 LB Ground Beef 1 sm. Onion chopped 1/2 sm. Green bell pepper 1/2 tsp. Salt 1 tsp. Ground black pepper 1/2 tsp. Ground cumin 2 cup Potato Par boiled and diced 4 Eggs 9 Flour tortillas 1/2 cup Shredded cheddar cheese Brown the ground beef with the onions. Drain the fat, then add the spices and diced potatoes. Whisk the eggs and milk slightly. Add to beef/potato mixture over a medium high heat. Mix together as in scrambled eggs. Warm flour tortillas on a hot griddle. Put egg/beef mixture on warmed tortilla and sprinkle with shredded cheddar cheese. Fold the tortilla making a burrito. Serve with salsa of your choice.

Breakfast Burritos #3
12 flour tortillas 6 eggs -- beaten 1small onion -- chopped fine 1/2 bell pepper -- chopped fine 6 potatoes -- peeled and chopped into 1/4 inch cubes (use your food processor and shred them!) Optional: browned sausage -- bacon, cooked chicken or turkey, shredded cheese butter Fry eggs until done in small amount of butter. Remove from pan into a large bowl. Fry onion and green pepper in butter until tender; add to bowl. Fry potatoes in butter until potatoes are soft but not mushy, and starting to brown. Add everything into the bowl and stir to mix. Warm tortillas in microwave (20 secs) until they are very flexible and warm. Put about ½ cup of mixture into the tortilla. Roll and set on a cookie sheet that has a light coat of non-stick spray on it. Freeze on

tray. When frozen, remove, wrap well and refreeze. To serve: warm in microwave about 2 and 1/2 minutes.

Breakfast Burritos #4
1 LB bulk pork sausage 1/4 cup diced onion 1/4 cup diced green or sweet red pepper 1-1/2 cup frozen southern style hashbrown potatoes 4 eggs, beaten 12 flour tortillas (8" size) 1/2 cup shredded cheese Picante sauce Sour cream Brown sausage in a large skillet. Add the onion and pepper. Cook until tender; drain off grease. Add potatoes; cook for 6 to 8 minutes or until tender. Add eggs; stir and cook until eggs are set. Prepare tortillas by browning in hot oil in large skillet for 5 seconds on each side, or by heating in microwave for 45 to 60 seconds. Divide filling mixture between 12 tortillas, placing filling down center. Sprinkle with cheese. Fold bottom of tortilla up and sides toward each other. Serve with Picante sauce and sour cream on the side. Yield: 12 burritos Burritos can be made in advance and refrigerated or frozen

Breakfast Burritos Anytime
10-oz Frozen hash brown potatoes (country-style) 3 TB Vegetable oil Salt, to taste 8 oz Bulk light sausage 4 Eggs -- beaten OR...1 cup Egg substitute 4 Flour tortillas - warmed (7- to 8-inch) ½ cup Prepared tomato salsa In large nonstick skillet cook hash browns in oil as package directs. Season with salt. In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat. Add eggs to skillet; cook and stir until eggs are set. To serve, spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.

Breakfast Burritos (serves 12)
1 16-ounce bag hashed brown potatoes 12 eggs 1 large onion -- chopped 1 green pepper -- chopped 1/2 pound pork sausage -- browned and drained 12 flour tortillas -- 10 inches warmed 3 cups Cheddar cheese -- about 12oz,shredded Salsa -- optional In a large skillet, fry hash browns according to package directions; remove and set aside. In a large bowl, beat eggs; add onions and green pepper. Pour into the same skillet; cook and stir until

eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about 3/4 cup filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350 degrees F. for 15 to 20 minutes or until heated through. Serve with salsa if desired.

Breakfast Calzones
1 onion, chopped 2 TB. butter 2 cups frozen shredded hash browns 1 1/2 cups ham, cubed 1 cup shredded cheese 1 TB. spicy brown mustard (favorite brand 1 pkg. (10 oz) refrigerated pizza crust Sauté onions in butter. Add potatoes and cook 3-5 minutes, or until thoroughly heated. Remove from stove; add ham, cheese and mustard. Unroll dough and cut into 4 rectangles. Flatten each rectangle into a 7-inch square. Put 3/4 cup filling in center of each square. Fold dough over filling to form a rectangle--press edges together with a fork to seal. Bake at 400 for 10-12 minutes or until golden brown, on a greased baking sheet

Breakfast Casserole
8 Eggs 2 1/2 Cup Milk 3 cups Bread Cubes 1Tsp Dry Mustard 2 LB Bulk Sausage Or Cubed Ham 1 LB Cheddar Cheese -- grated 1/2 LB Fresh Mushrooms Brown sausage in fry pan; drain off fat. Set aside. In large bowl, beat eggs. Add milk, mustard and bread. Let stand 5 minutes. Stir in 3/4 of the cheese. Add the cooked/drained sausage. Mix well. Pour into 9x13 casserole. Slice the mushrooms and arrange on top. Sprinkle remaining cheese over top, bake @ 350 for 45 minutes. Let cool 10 minutes before serving.

Breakfast Casserole #2
2 tablespoons vegetable oil 1 pound ground turkey sausage 4 tablespoons chopped green onions 6 cups cubed French bread 2 cups shredded mild cheddar cheese 2 2/3 cups skim milk 1 1/4 cups frozen egg substitute - thawed or 5 eggs -- beaten 2 teaspoons prepared mustard 1 teaspoon ground black pepper In a skillet brown turkey sausage and green onions in vegetable oil. Drain meat. Coat Crock-Pot with cooking spray and place bread cubes in bottom. Layer sausage mixture and cheese over bread. Combine milk, egg substitute, prepared mustard, and pepper. Pour over sausage and

cheese. Cover and cook on High for 3 to 4 hours. (this was prepared in a 4-quart Crock-Pot)

Breakfast Casserole #3
6 eggs 1-1/2 c. flour 2-1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. milk 6 bacon strips, cooked & crumbled 1 c. diced fully cooked ham 1 c. each shredded Monterey jack, Swiss & sharp cheddar cheese In lg. bowl, beat eggs until foamy. Combine flour, baking powder & salt. Gradually add to eggs with milk; mix well. Stir in bacon, ham & cheeses. Pour in greased 9x5x3" loaf pan. Bake at 350º, 50-60 min. or tests done & top is golden brown. Serve warm. Can be frozen & reheated

Breakfast Casserole #4
6 slices bread with crust 1 sausage-browned and drained Shredded cheese (yellow, white, or both) 6 eggs 2 cups milk Spices (your choice. We use dash, dry mustard, seasoned salt) Spray 13x9" dish with Pam. Cube bread, place in bottom of dish. Sprinkle browned sausage over bread. Sprinkle cheese over sausage. Mix eggs, milk, and spices. Pour over top. Cover and refrigerate overnight. The next morning, take dish out of refrigerator for 30 minutes. Bake @ 350, 40-50 minutes Serve with fresh fruit and homemade biscuits. Delicious!

Breakfast Casserole #5
8 slices bread, cubed 2 cups (1/2 lb.) cheddar cheese, shredded 20 (1 1/2 lb - 2 lbs) pork sausage links 4 eggs 2-1/4 cups milk 3/4 tsp. dry mustard 1 can (10 1/2 oz) cream of mushroom soup 1/2 cup milk Arrange bread cubes in bottom of greased 9x13-inch baking pan. Sprinkle with shredded cheese. Brown pork sausage links; drain and cut into fourths; arrange on top of cheese. Beat eggs with milk and dry mustard. Pour over sausage, cheese and bread. Refrigerate overnight. Dilute cream of mushroom soup with milk; pour over casserole. Bake at 325° for 1-1/2 hours

Breakfast Casserole

Yield: 8 Servings 1 can Crescent rolls 1 lb. Sausage, cooked and drained Fresh mushrooms, sliced 3/4 lb. Monterey Jack cheese, grated 6 Eggs, beaten 1 can Cream of onion soup Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Breakfast Casserole (Pennsylvania Dutch)
6 ea. Large eggs 2 cups Milk 1 tsp. Salt 1 tsp. Dry mustard 2 ea. Slices white bread, cubed 1 lb Sausage browned 1 cup Sharp/mild cheddar shreds Use either sharp or mild Shredded Chedder Cheese. Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs.

Breakfast Castle Casserole
10 White Castle cheeseburgers 3 Eggs, beaten 2 cups Milk ½ cup Chopped onion ½ cup Chopped green peppers 1 tsp. Dry mustard ¾ tsp. Garlic salt ¼ tsp. Pepper Grated taco cheese Paprika Cut White Castle cheeseburgers in half and place in 13" x 9" baking dish or pan. Mix all above ingredients in a bowl (except the cheese) until frothy. Pour over White Castles. Sprinkle with taco cheese and paprika. Cover with plastic wrap and refrigerate overnight or until thoroughly chilled. Bake at 350 deg F. uncovered for 40-45 minutes or until custard is set. Serve hot or cold.

Breakfast for 8
2 lbs fried bacon, browned sausage or cubed ham 1/2 LB cubed or shredded cheddar cheese

8 slices cubed bread Butter for pan 12 eggs 3 cups milk 1/2 stick oleo salt & pepper to taste Mix fried bacon, sausage or ham, cheese and bread together and then distribute evenly in a 9x13 inch loaf pan which has been buttered. Mix eggs, milk, salt & pepper. Pour over cubed bread mixture. Melt oleo and pour over the mixture. Bake at 350° for 1 hour or until done

Breakfast Ham Ring
10 Eggs 1 LB Ground, fully cooked ham 1 LB Bulk pork sausage 1 ½ cup Soft bread crumbs ½ cup Milk 2 TB Dried parsley flakes 1 TB Prepared horseradish In a large bowl, lightly beat 2 eggs. Add the ham, sausage, breadcrumbs, milk, parsley and horseradish; mix well. Press into a greased 6-cup ring mold. Bake at 350 for 1 1/4 hours. Towards the end of the baking time, prepare scrambled eggs with the remaining eggs, seasoning as desired. Remove ring from oven and drain juices; unmold into a serving platter. Fill the center with scrambled eggs. Serve immediately.

Breakfast Hash
1 pound Bob Evans Farms Special Seasonings or Sage Roll Sausage 2 cups chopped potatoes 1/4 cup chopped red and/or green bell peppers 2 tablespoons chopped onion 6 eggs 2 tablespoons milk Crumble sausage into large skillet. Add potatoes, peppers and onion. Cook over low heat until sausage is browned and potatoes are fork-tender, stirring occasionally. Drain off any drippings. Whisk eggs and milk in small bowl until blended. Add to sausage mixture; scramble until eggs are set but not dry. Serve hot. Refrigerate leftovers. Makes 6 to 8 servings

Breakfast Muffin
1 English muffin 1 slice Canadian bacon 1 Egg 1 slice American cheese 1 Empty, clean 6 1/2-ounce tuna can Split English muffin in half and place face down in a hot pan; set aside. Keep the pan on medium heat. Fry the bacon for about 10 minutes. Grease the inside of the tuna tin. Place can in the hot

pan over medium heat and crack the egg into the center. Break the yolk and mix with the white. When the surface of the egg begins to firm, cut around the inside of the can with a butter knife to free the edges. Pull the can off the egg; turn the egg over and cook for 1 minute more. Place the cheese on the English muffin; add the egg, and bacon. Top with the other half of the English muffin Makes 1 breakfast muffin.

Breakfast On The Go
3 cups Bisquick 1 lb. breakfast sausage 1 LB cheddar cheese Mix sausage, Bisquick and Grated cheese very well. Form into 1 to 2 inch balls. Bake on ungreased cookie sheets, for 25-30 minutes, or until light brown, at 300 degrees.

Breakfast Pasta (Inn)
4 ounces spaghetti 1 egg 2 teaspoons butter 1/4 cup grated cheese of your choice Pepperoni; ham OR crumbled bacon -- (optional) In a stock pot cook the pasta in boiling water until tender. Drain and return to the pan. In a small bowl beat the egg and pour over the hot pasta along with the butter and most of the cheese. Place over low heat and stir until the egg is set on the pasta and the cheese is melted. Pepperoni, ham, or crumbled bacon may be added, if desired. Top each serving with more grated cheese.

Breakfast Pizza
5 Eggs, beaten ¼ cup Milk 1 cup Hash browns, precooked 1 cup Breakfast sausage, precooked 1 cup Shredded cheese 1 tube Pillsbury Crescent Rolls Beat 5 eggs together with 1/4 C milk, set aside. Press into an iron skillet the contents of one of those tubes of refrigerator of Pillsbury crescent rolls. Top with 1 Cup precooked (frozen, if you like) hash browns, 1 Cup crumbled precooked breakfast sausage, 1 Cup shredded cheese of choice (I like cheddar on this). Optionally, and in amounts to taste, add chopped onions, chopped bell (or other) peppers, hot sauce and/or salsa, salt and freshly ground black pepper, and/or anything else that you think would be good. Pour egg mixture evenly over pizza. Bake in preheated 375 - 400 degree oven about 30 minutes or until done. Check often to avoid burning. Serve immediately.

Breakfast Pizza #2
12 ounces pork sausage 1 (8-count) package refrigerator crescent rolls 2 hash brown potato patties, thawed 4 eggs, beaten 2 cups shredded cheddar cheese Cook sausage in skillet until browned and crumbly; drain. Pat roll dough into lightly greased pizza pan, sealing rolls together. Sprinkle crumbled potato patties and sausage over dough. Pour eggs over top. Sprinkle with cheese. Bake at 350 degrees for 20 minutes. Cut into wedges. May chill overnight before baking. Yields 6 servings.

Breakfast Pizza #3
6 1/2 oz pizza crust mix 4 pieces low-fat breakfast sausage, cooked & crumbled 4 slices fat-free turkey bacon, cooked & crumbled 1 c fat-free cheddar cheese, grated 1 c frozen hash browns, thawed 6 whole egg whites, slightly beaten 3 T skim milk 1 t salt 1/2 t black pepper Preheat 375°. Prepare pizza crust according to package directions. Sprinkle sausage & bacon over crust. Then, sprinkle with hash browns & cheddar cheese. In bowl combine egg whites, milk, salt, & pepper. Pour over potatoes & cheddar cheese. Bake 20 min. or until crust is golden brown.

Breakfast Pizza #4
1 box Jiffy pizza crust mix 1 lb. sausage 4 large eggs 1/2 tsp. salt 2 cups Hash Browns O'Brien (thawed) 2 cups shredded Colby Jack cheese 2 tsp. milk Fix pizza crust according to pkg. directions. Brown sausage and drain. Place sausage on pizza crust. Combine eggs, milk, and salt. Beat together and set aside. On top of sausage, crumble thawed potatoes, then top with cheese. Pour egg mixture over all. Bake at 350* for 20-25 minutes or until eggs are done. Makes approximately 8 to 10 servings

Breakfast Pizza #5
1 lb. pork sausage

1 package refrigerated crescent rolls 1 cup frozen loose-pack hash browns (thawed) 1 cup Cheddar cheese 5 eggs 1/4 cup milk 1/2 tsp. salt 1/8 tsp. pepper 2 Tbsp. grated Parmesan cheese Cook sausage until brown; drain off fat. Separate crescent rolls into 8 triangles. Place in 12-inch pizza pan, with points to center. Press over bottom and up sides to form crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes, top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle with Parmesan cheese over all. Bake 25 to 30 minutes at 375º Makes 6 to 8 servings

Breakfast Pocket Pitas
1 TB Smooth peanut butter 1 TB Drk raisins 3/4 TB Whipped cream cheese 1/8 tsp. Vanilla extract 1/16 tsp. Ground cinnamon 1/2 1 oz pita; halved Preheat toaster to 350d. In small bowl, combine all ingredients until blended. fill eacg pocket with 1/4 cup of mixture. Wrap each pocket individual with foil and heat 12-15 min. until hot.

Breakfast Potato Casserole
1 pk (6 ounces) hash brown -Potato mix* 1/3 cup Chopped onion ¼ cup chopped green bell pepper 8 slices Bacon, crisply cooked and-Crumbled 1 can (8 ounces) whole kernel corn-Drained 1 1/2cShredded cheddar cheese-(6 ounces) 1 cup Milk 5 Eggs, beaten ½ tsp. Salt Dash of ground red pepper Paprika Heat oven to 350 degrees. Cover potatoes with water and drain as directed on package except omit salt. Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, bacon, corn and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife inserted in center comes out clean. 6 SERVINGS;

Breakfast Potato Casserole #2
2 lb. bag frozen hash browns - thawed 1 tsp. salt

1 tsp. pepper 1/2 cup diced onion 1 pt sour cream 1 can cream of chicken soup 12 oz grated cheese, any kind(s) Mix above and put in 9x12 pan. Top with crumbled Corn Flakes and 1/2 cup melted butter poured on top. Bake 1 hour at 350°. Can be made night before.

Breakfast Potatoes
2 Medium potatoes -- peeled and sliced 1/4 Cup sliced onion 1/4 Teaspoon salt 1/8 Teaspoon pepper 1/4 Teaspoon garlic salt 1/4 Cup Cheddar cheese -- shredded Coat a 9" microwave safe plate with nonstick cooking spray. Arrange potato and onion slices on plate; sprinkle with seasonings. Cover and microwave on high for 5 minutes. Sprinkle with cheese. Cover and microwave on high for 4-5 minutes or until potatoes are tender

Breakfast Quesadillas
4 medium-sized flour tortillas 2 T. butter 16 oz. grated cheddar cheese 5 eggs 6-8 slices cooked bacon 1/2 c. milk Butter 1 side of each tortilla and set aside. Combine eggs and milk and beat until mixed together. Pour egg mixture in hot skillet and scramble; set scrambled eggs aside in separate dish. Melt butter in skillet and place 1 tortilla in skillet. Layer with 1/4 the cheese, 1/2 the eggs and 1/2 the bacon. Top with 1/4 cheese and a flour tortilla, buttered side out. Cook 1-2 minutes on each side, or until browned. Repeat steps with the rest of the ingredients. Cut into 4 slices each and serve with salsa and sour cream.

Breakfast Roll-Ups
6 slices Canadian bacon 2 cups hashed brown potatoes 2 cups Egg Beaters 99% egg substitute 16 flour tortillas, fat free 8 tablespoons salsa Brown bacon and hash browns in skillet. Combine Egg Beaters and salsa in bowl, pour into skillet and stir occasionally until cooked through. Spoon into flour tortillas (I use fajita size), and roll up. Place in freezer bags and freeze. To serve, place in microwave, covered, and heat for 1 minute per burrito.

Breakfast Sausage Apple Pie

1 pkg. sausage links 1 pkg. pie crust mix 1 can apple pie filling 1 can shredded cheddar cheese 1/2 can light brown sugar -- firmly packed Cook sausages in a large skillet until well browned; drain on paper towel. Prepare half of the piecrust mix following label directions. Roll out to a 12-inch round on a lightly floured surface; fit into a 9-inch pie plate; trim overhang to 1/2 inch; turn under flush with rim; flute edge. Prick shell well with a fork. Bake in a moderate oven (375F) for 10 minutes. Remove from oven to rack. Spoon apple pie filling into partially baked shell; arrange cooked sausage, spoke fashion, on pie filling; sprinkle with shredded cheese. Combine remaining half of piecrust mix with brown sugar in a small bowl, sprinkle over top of pie. Return to oven. Bake an additional 25 minutes or until crust is golden brown. Serve warm.

Breakfast Sausage Hash
1 medium onion, finely chopped 1/4 cup butter or vegetable oil 4 cups peeled and sliced cold baked potatoes 1 pound bulk sausage, browned, drained and crumbled 2 teaspoons Worcestershire sauce 1 tablespoon chopped parsley Salt and pepper to taste 8 beaten eggs 1 cup grated Cheddar cheese In a large skillet, sauté the onions in butter or oil until transparent. Over moderate heat, add the potatoes, turning frequently until browned. Add the sausage, Worcestershire sauce, parsley, salt and pepper. Heat thoroughly. Spread the eggs over the top and cook until the eggs start to set. Serve with grated cheese over the top. Yield: 8 servings.

Breakfast Sausage Sandwiches
Softened butter or margarine 8 slices of bread 1 pound ground pork sausage, cooked, crumbled & drained 1 cup (4 oz.) shredded Cheddar cheese 2 large eggs, beaten 1 1/2 cups milk 1 1/2 tsp. prepared mustard Spread butter on 1 side of each bread slice. Place 4 slices, buttered side down, in a single layer in a lightly greased 8 inch square baking dish. Top each bread slice with sausage & remaining bread slices, buttered side up. Sprinkle with cheese. Combine eggs, milk & mustard; pour over sandwiches. Cover & chill at least 8 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350 F for 45 minutes.

4 servings

Breakfast Gourmet Sausage Wrap
Serves 6 1 LB Chorizo, Italian or your favorite fresh Pork sausage 1 1/2 cups frozen hash brown potatoes 1/2 cup chopped onion Half green pepper chopped 8 eggs, lightly beaten 1/4 tsp. ground black pepper 8 10-inch (25 cm) flour tortillas 1/2 cup (125 ml) shredded Monterey Jack cheese Salsa (optional) In a large skillet, over medium heat, sauté Pork sausage about 11 minutes or until browned. Remove sausages from pan; drain; slice thin diagonally; keep warm. Add potatoes, onion and green pepper to skillet; cook over medium heat, stirring occasionally, until potatoes are browned, about 7 minutes. Add eggs and pepper; cook over medium heat until eggs are almost set; stir in sausage. Fill each tortilla with sausage/egg mixture; roll up and place, seam side down, in a lightly greased 13x9-inch (3.5 L) baking dish. Bake in 400° F (200°C) oven for 5 minutes. Sprinkle with cheese and bake 3 minutes longer. Serve with salsa, if desired, and a plate of mixed fresh fruit.

Breakfast Tacos
1 medium Potato, boiled and cut-into chunks or grated 4 slice Bacon 4 Eggs, lightly beaten 4 Flour tortilla Place bacon in a cold pan, and cook until almost crisp. All the fat should be rendered. Remove bacon from pan, and drain. Place potato chunks in the pan, and cook, turning occasionally, until well browned and crisp. Cut bacon into 1 inch pieces, and add to potatoes. Immediately pour eggs over the potato/bacon mixture, and cook, stirring frequently, until soft-scrambled. Spoon mixture into heated flour tortillas, and roll or fold. Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno peppers to be added as desired.

Breakfast Tortillas
2 cups hashed brown potatoes -- frozen 1 cup cooked brown rice 1/4 cup chopped green onions 1/3 cup salsa 1/3 cup corn kernels -- frozen 5 each whole wheat tortillas (4-6) Cook the potatoes in a dry nonstick skillet, stirring frequently, until lightly browned, about 15 minutes. Add the remaining ingredients, except the tortillas, and cook another 5 minutes, stirring occasionally, until heated through. Spoon a line of the mixture down the center of each tortilla roll up, and eat.

Breakfast Tortillas #2
1/2 lb Hot Breakfast Sausage (not-links) 5 Eggs Cheddar Cheese, shredded Salsa (Hot or Mild) 6 Flour Tortilla Using a large skillet, brown and crumble the sausage. Remove from pan and drain grease. In same skillet, scramble 5 eggs. When almost done, add sausage and mix and heat thoroughly. When mixture is heated through, sprinkle top with cheese, cover and remove from heat. In separate pan, warm tortillas. Assembly: Spoon sausage/cheese/egg mixture down the center of a warm tortilla. Top with salsa. Fold up bottom, then fold in sides. Serve warm.

Breakfast Volcanoes
1 cup Mock Hollandaise Sauce 2 TB Chopped onion (optional) 2 TB Chop. green pepper (optional) 1 cup Egg substitute 2 ea. English muffins 4 ea. Thick slices tomato Similar to Eggs Benedict. Make 1 cup Mock Hollandaise Sauce and set aside. Steam onions and green pepper in a little water until soft, add egg substitute to make "scrambled eggs." Split and toast English muffins, place one slice of tomato on each muffin. Top with scrambled egg mixture and 4 tablespoons of Mock Hollandaise Sauce. Makes 4 servings

Breakfast Wraps O'Brien
Serves 2 1 tablespoon vegetable oil 2 cups frozen Potatoes O'Brien 1/2 cup barbecue sauce 1/2 cup shredded cheddar cheese 2 eggs 1 tablespoon milk or water 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 2 burrito-size flour tortillas, 10 inches in diameter In a large skillet, heat oil over medium heat. Add frozen potatoes and, using a wide metal spatula, press them into a single layer. Cover and cook, stirring once, until potatoes are heated through and lightly browned at edges, 8 to 10 minutes. Stir in barbecue sauce and sprinkle with cheese. Remove from heat and set aside; cover to keep warm. In a medium bowl, whisk eggs, milk or water, salt and pepper until just blended. In a small skillet, melt butter over medium heat. Pour in eggs. Cook eggs, stirring, until set, about 1 to 2 minutes. Wrap tortillas in damp paper towels and heat in a microwave oven on high until warm and soft, about 30 seconds. Lay 1 tortilla flat on a clean work surface; spoon half of potato mixture onto lower third to form a roughly 2-by 5-inch rectangle. Top with half of scrambled eggs. Fold in sides of tortilla to enclose filling, then firmly but

gently roll up, jelly-roll fashion. Repeat with remaining tortilla, potatoes and eggs. Cut warm wraps in half on the diagonal and serve, seam side down. Note: This recipe can be assembled up to 30 minutes in advance. Leave the wraps whole, cover tightly with foil and keep warm in a 325-degree oven.

Breakfast Wraps
4-6 Azetca® Flour Tortillas* 8 Eggs 1 Tablespoon cold water 6 bacon slices, cooked & crumbled 1 cup shredded Cheddar cheese Remove tortillas from refrigerator; let stand at room temperature while preparing eggs. In medium microwave-safe bowl, mix together eggs & water; cover bowl with paper towel. Microwave on high for 3-4 minutes, stirring once after 2 minutes, or until cooked & fluffy. Heat tortillas as directed on the package. Spoon warm eggs onto tortillas. Top with crumbled bacon & shredded cheese. Roll up to enclose filling. * Makes 6 wraps if using Azteca® Small Flour Tortillas & 4 wraps if using Azteca® Super Size or Burrito.

Broccoli And Cheese Omelets
8 lg Eggs 1/2 cup Water 1/2 tsp. Salt Pepper to taste 1 1/3 cup Shredded Cheddar cheese 2 cup Cooled, cooked broccoli Florets 4 TB Margarine or olive oil Whisk eggs, water, salt and pepper until blended. Have your fillings chopped and at room temperature and your serving plates ready. For each omelet: Heat a 10-inch nonstick skillet until it's good and hot and a drop of water flicked onto the surfaces bounces. Add 1 tablespoon margarine and tilt pan to coat. Add 1/2 cup egg mixture. Work your way around the pan, drawing egg from edge to center. Repeat until egg stops flowing but is still moist on top (egg will cook thoroughly as omelet is filled and folded. Holding skillet handle in your left hand, pointed at your navel, put 1/4 the cheese and broccoli on the left half of omelet (lefties reverse). Fold unfilled side over filling. If omelet tears, don't despair! Holding the skillet handle in the right hand, take a plate with the other. Invert skillet so omelet falls upside-down onto plate. This way you'll have a smooth surface on top.

Brunch Bites
These are good served both cold and hot 3/4 cup chopped ham 1 cup grated cheddar cheese 1/4 cup sour cream

1/2 cup bisquick 1 egg 1/2 cup chopped onion 2 tablespoons snipped fresh parsley 2/3 cup milk 2 coves garlic, crushed 1/2 teaspoons salt Mix all the ingredients together and spread in a greased 13 x 9 pan. Bake at 350º for 30 to 35 minutes. Cut in squares and serve.

Brunch Eggs
16 slices sourdough bread 1 1/2 cups lowfat cheddar cheese -- grated 1c lowfat Swiss cheese -- grated 2c Egg Beaters 99% egg substitute 2c skim milk 7 oz green chiles -- canned, diced 2 tbs. dried parsley 1 tbs. dry mustard 1/4 tsp. black pepper 1/2 tsp. salt Coat a 9" baking dish with cooking spray. In a mixing bowl, beat thawed egg substitute, milk and seasonings together; set aside. Trim crust from bread. Pour just enough egg mixture to cover the bottom of the prepared baking dish. Line dish with half of the bread. Spread half of each cheese and half the chilies (optional) over the bread layer. Add another bread layer and the remaining cheese and chilies. Pour egg substitute mixture over all. Cover with foil. Refrigerate overnight. Bake in 350 F. oven for 50 to 55 minutes or until liquid is set to custard.

Brunch Enchiladas
2 cups Shredded sharp cheddar 1/4 lb. Boiled ham, chopped 1/3 cup Sliced green onions 1/3 cup Red bell pepper, chopped 8 Corn tortillas 4 Eggs 1 1/2 cup Milk 1/4 cup Salsa 1 Tbs. Flour Sliced ripe olives, optional In small bowl, combine 1 cup cheese, ham, onion, and bell pepper. Soften tortillas according to package directions. Divide cheese mixture evenly among tortillas; roll up and place seamed side down in greased 11 x 7 baking dish. In medium bowl, beat together eggs, milk, salsa and flour. Pour over tortillas; refrigerate overnight. Cover and bake at 350 degrees for 45 minutes or until set. Remove cover and sprinkle with remaining cheese and olives, if desired.

Buttermilk Coffee Cake
1 1/2 cups flour 2 tbs. Saco buttermilk powder 1 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 3/4 cup sugar 1/4 cup soft shortening 1 egg 3/4 cup water

1/3 cup brown sugar 1/2 tsp. cinnamon 3 tbsp. soft butter or margarine 1/4 cup flour Preheat to 350. Grease a 9 inch square pan. Mix all topping ingredients together and set aside. Place cake ingredients in a mixing bowl and beat on low for 30 seconds. Scrape bowl, then mix at medium speed for 1 1/2 minutes, scraping bowl occasionally. Do not overbeat. Spread half of the cake batter in the prepared pan. Top with half of the topping. Top with remaining batter, then remaining topping. Bake 30 to 35 minutes or until tested done. (toothpick test)

Butterscotch-Caramel Coffee Cake
1 package frozen dinner rolls (about 24) 1/2 cup sugar 1-1/2 teaspoons cinnamon 1 cup chopped pecans 1/2 cup brown sugar, packed One 4-ounce package butterscotch pudding (not instant) 1 stick butter, sliced Spray a bundt pan or angel food cake pan with non-stick spray. Place ingredients in the order given. Bake at 350 degrees for 30 minutes. Cover with foil after baking 15 minutes. Serves 12

Camp Breakfast
1 lb ground sausage or ground ham 1 dozen eggs 4 slices American cheese some diced onion

In a large frying pan, brown sausage until done. When sausage is close to being done, add the onion and cook them awhile. Throw in dozen eggs and mixed up and when they are close to being done, add the cheese and finish up cooking

Caramel Nut Sticky Rolls
1/2 cup firmly packed brown sugar 1/2 cup butter, softened 2 tablespoons light corn syrup 1/4 cup chopped nuts 2 tablespoons butter, softened 1/4 cup sugar 1 teaspoon cinnamon Heat oven to 375 degrees. Generously grease 13x9-inch pan. In small bowl, combine brown sugar, 1/2-cup margarine and corn syrup; blend well. Drop mixture by spoonfuls into greased pan spread evenly. Sprinkle with nuts. On lightly floured surface, roll out dough into 18x12-inch rectangle. Spread with 2 tablespoons margarine. In another small bowl, combine sugar and cinnamon; blend well. Sprinkle over dough. Starting with 18-inch side, roll up tightly, pressing edges to seal. Cut into 18 slices; place cut side down in greased pan. Cover; let rise in warm place (80 to 85 degrees ) until light and doubled in size, about 35 to 45 minutes. Uncover dough. Bake 25 to 30 minutes or until deep golden brown. Cool in pan 1 minute; invert onto wire rack. Serve warm.

Cereal Bars Crispy Caramel
Yield: 32 Bars Ingredients: 2 c bite-size crispy corn cereal 1 c crisp rice cereal 1 1/2 c mini marshmallows 1/2 c heath brickle bits 1/2 c whole unblanched almonds 1/2 c light corn syrup 1/3 c sugar 1/3 c brown sugar; packed 2 tb margarine or butter 1/2 c creamy peanut butter Instructions: Grease 9" square pan. In large bowl, combine cereals, marshmallows, brickle chips and almonds; set aside. In medium saucepan, combine corn syrup, sugar, brown sugar and margarine. Cook over medium heat until mix comes to a boil, stirring constantly. Remove from heat; stir in peanut butter. Pour over cereal mixture; stir until cereal mix is evenly coated. Press in greased pan. Cool slightly. Cut into 16 squares; cut each in half diagonally.

Cereal Bars (no bake)
4 cups toasted oat cereal 2 cups crispy rice cereal 2 cups dry-roasted peanuts 2 cups candy-coated milk chocolate pieces 1 cup light corn syrup 1 cup white sugar 1 1/2 cups creamy peanut butter 1 teaspoon vanilla extract Directions 1 In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan. 2 In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.

Cereal Bars (protein special)
4 cups high protein crisp rice and wheat cereal 1 cup shredded coconut 1 1/2 cups creamy peanut butter 1 cup peanuts 1 cup white sugar 1 cup white corn syrup 2 cups butterscotch chips 1 cup semisweet chocolate chips Directions 1 Combine cereal and coconut in a medium size bowl. 2 Combine peanut butter and peanuts in a large mixing bowl. 3 Heat the sugar and corn syrup over a medium heat and stir constantly until the sugar is dissolved. Pour this mixture into the bowl with the peanut butter; mix well. 4 Pour cereal mixture into the liquid mixture; mix well. Press the mixture into an ungreased 10x15 inch pan. 5 Melt the butterscotch and chocolate chips over a medium-low heat; mix well. Spread the mixture over the pan of cereal mixture. Let cool before cutting into bars.

Cereal Chip Cookies
Yield: 10 Servings Ingredients: 6 oz Butterscotch Or Chocolate Chips 1/2 Cup peanut butter 1 1/2 Cups toasted oats cereal

1/2 Cup flaked coconut 2 Cups mini marshmallows 1 Cup M & M's Instructions: Heat butterscotch or chocolate chips and butter in saucepan. Stir constantly until melted. Remove from heat and stir in cereal and coconut. Then stir in marshmallows and M & M's. Drop by spoonfuls onto wax paper. Let stand for one hour until firm.

Cereal Crunch
Ingredients for (4 servings) 1 c Unsalted pretzel twists 1 1/2 c Cheerios 1 1/2 c Crispix cereal 1/3 c Raisins 1/4 c Unsalted dry-roasted peanuts Instructions Mix all ingredients in a large bowl or jar for a snack mix. 4 servings, approx 1 cup each 213 calories, 5 g protein, 5 g fat, 40 g carbohydrate, 3.3 g fiber, 0 cholesterol, 206 mg sodium, 266 mg potassium. Exchanges: 2 starch/bread, 1/2 fruit, 1 fat

Cereal Crunch Coffee Cake
Yield: 8 Servings Ingredients: 1/3 c margarine; reduced calorie, 1 tub style 1/4 c + 2 tbsp brown sugar; packed 1 1/2 oz cereal nuggets 1/2 ts cinnamon 1 c + 2 tbsp flour; all-purpose 1 c raisins 1 1/2 ts baking powder 1/4 ts salt 1/2 ts ground nutmeg 1 lg egg 1 c skim milk 3 oz wheat flakes; crushed Instructions: 1. Preheat oven to 375 degrees. Spray an 8" square baking pan with nonstick cooking spray; set aside.

2. To prepare topping, in small saucepan, melt 1 teaspoon margarine. Remvoe from the heat and stir in 2 Tbsp of the sugar, the cereal and the cinnamon; set aside. 3. On wax paper, combine the flour, raisins, baking powder, salt and nutmeg; set aside. In a small bowl, with an electric mixer on medium speed, beat the remaining margarine and sugar until fluffy. Add the egg and beat until blended. Beat in the milk and wheat flakes until combined. Add the dry ingredients to the bowl, stirring just until combined. 4. Spoon the batter into prepared pan. Sprinkle topping over the batter, pressing gently into the batter. Bake for 25 to 30 minutes, until golden brown and toothpick inserted into center comes out clean. Cool 10 minutes.

Cereal Hazelnut Trail Mix
6 cups Kix cereal 1-1/2 cups coarsely chopped or whole, roasted hazelnuts 1 cup golden raisins 1 cup banana chips 1 small package non-instant vanilla pudding 1/2 cup honey 1/2 cup peanut butter Mix cereal, nuts, raisins and banana chips together. In saucepan, combine vanilla pudding and honey; bring to a boil and boil 30 seconds. Remove from heat. Stir in peanut butter; mix well. Pour over cereal mix and mix until coated. Put on cookie sheet to cool.

Cereal Kisses
Yield: 3 Dozen Ingredients: 2 egg whites 1 c sugar 1/2 ts salt 1/2 ts almond extract 1 c coconut, shredded 2 c cereal, flaked Instructions: 1. Beat egg whites until light, gradually beat in sugar and salt and continue beating until stiff. 2. Add flavoring and fold in coconut and cereal. 3. Drop from tip of a teaspoon onto greased cookiesheets. 4. Bake in 350 F oven for 15 -20 minutes.

Cereal Snack Meringues
Yield: 42 Servings Ingredients: 3 egg whites 2/3 c sugar 4 c total cereal 1/2 c semisweet chocolate chips -if desired Instructions: Heat oven to 325 degrees. Lightly grease cookie sheet. Beat egg whites in large bowl until foamy. Gradually beat in sugar; continue beating until very stiff and glossy. Fold in cereal and chocolate chips. Drop mixture by teaspoonfuls 2 inches apart onto cookie sheet. Bake 14 to 16 minutes or until golden brown. Store in airtight container. Makes 3-1/2 dozen meringues.

Cereal Waffles
Ingredients for (6 servings) 1 c Flour 2 ts Baking powder 4 tb Melted shortening 1/2 c Chopped raisins 1 c Uncooked granular cereal 1 ts Salt 1 c Milk 1 Egg, well beaten 1 tb Sugar Instructions Sift flour, measure, and sift with sugar, salt, and baking powder. Add cereal, and combine with egg, shortening, milk, and raisins. Bake in hot waffle iron. Serve with maple sirup and butter. 6 servings.

Cereal With Cheese Recipe
1 pint of boiling water 1/3 cup of Cream of Wheat or 1/2 teaspoonful of salt similar cereal 1/4 pound of grated cheese 2 tablespoonfuls of butter Put the upper part of a double boiler, holding the water and salt, over the fire, and when the water

is again boiling, stir while sprinkling in the cereal; let cook vigorously five minutes, then set into boiling water, cover and let cook about forty minutes; then add the butter and the greater part of the cheese, beating them in thoroughly. Turn the mixture into a pan, rinsed with cold water, to make a thin sheet. When cold turn from the pan and cut into squares. Butter a serving dish that may be set into the oven. Put squares in the dish, leaving a little space between them, to cover the bottom of the dish; sprinkle these with cheese, then set other squares above and sprinkle with cheese. Set the dish into the oven to make all very hot.

Cheese and Sausage Bake
4-5 slices of sourdough bread 2-1/2 c milk 2 cup shredded sharp cheddar cheese 1 lb. pork links 5 eggs 1-1/2 tsp. dry mustard Salt & pepper to taste 1 can cream of mushroom soup 2/3 c milk Spread cubed bread on bottom of long baking dish. Sprinkle cheese on top. Cook sausage (browned) and cut into thirds; drain well & place on top of cheese. Beat eggs, mustard, 2-1/2 c milk together. Add salt & pepper. Pour over casserole & place in refrigerator overnight. Next morning mix soup & 2/3 c milk. Pour over top & bake 300° one hour

Cheese Garlic Grits
1 cup Quick grits 4 cups Water, boiling 1 tsp. Salt 4 oz Butter 12 oz Cheddar cheese, sharp 1 Egg 1 Tbl Garlic powder 3/4 cup Milk Dash Frank's Red Hot Sauce Cook grits in boiling water until thick. Remove from heat. Stir in butter & 1/2 the cheese. Beat egg with garlic powder, milk & hot sauce. Add to grits. Pour into buttered 2 Qt casserole. Top with rest of cheese. Bake 1 hour at 350º.

Cheesy Garlic Grits
4 cups water 1 tsp. salt 1 stick margarine 1 cup quick grits 6 oz. roll garlic cheese 2 well beaten eggs

Preheat oven to 350°. Grease a 2 quart casserole dish. In a large pan, bring water to a boil. Stir grits & salt into water & cook over medium heat for 3 minutes. Remove from heat. Stir in cheese, margarine, & eggs. Pour into the casserole dish. Bake 40 minutes. Cool & serve.

Cheesy Sausage Bake
1 teaspoon butter 8 ounces pork sausage, crumbled 1 pound mushrooms, cleaned, stemmed and thinly sliced Freshly ground black pepper 3 ounces cream cheese (room temperature) 1/2 pound ricotta cheese (room temperature) 1/2 cup flour 1 tablespoon baking powder 1/2 teaspoon salt 9 large eggs, beaten 1/2 pound Monterey Jack cheese, grated 1/4 pound Sharp Cheddar cheese, grated 2 cups chopped green onions (green part only) Butter a large rectangular pan with butter. In a skillet over medium heat, brown the sausage for 4 to 6 minutes. Add mushrooms and sauté until wilted, about 3 to 4 minutes. Season with black pepper. Remove from heat and cool slightly. In a large mixing bowl, combine the cream cheese and ricotta cheese and mix thoroughly. Stir in the flour, baking powder and salt. Add the eggs, a little at a time, and mix until fully incorporated. Stir in the sausage/mushroom mixture, grated cheeses and green onions. Pour into the prepared pan and cover tightly with plastic wrap. Refrigerate overnight or for at least 12 hours. Preheat oven to 350 degrees Fahrenheit. Remove mixture from refrigerator and bake for about 45 minutes - or until golden brown and the center slightly jiggles. Remove from oven and cool for 5 minutes before serving; spoon onto serving plates and serve immediately. Makes 8 to 10 servings.

Cheesy Sausage Strata
1/2 pound pork sausage 1/2 pound Mozzarella cheese, grated 2 cups leftover bread cubes 4 eggs 1 1/2 cups milk 1/2 teaspoon salt (optional) 1/4 teaspoon pepper 1/8 teaspoon nutmeg Grease a 10-inch deep-dish pie plate or a 9-inch square baking dish. Brown & crumble sausage in a large skillet; set aside. Spread bread over bottom of dish, top with sausage and grated cheese. Beat together remaining ingredients and pour over cheese and sausage. Bake at 350

degrees F. for 45 minutes, until lightly browned. Let stand 10 minutes before cutting. Makes 8 servings.

Chile and Cheese Breakfast Casserole
5 or 6 English muffins, split and buttered 3 T butter or margarine, softened 1 pound pork sausage, cooked 4 oz. can green chilies, drained 3 cups (12 0z.) shredded cheddar cheese 1 1/2 cups sour cream (light is fine) 10 eggs, beaten Butter muffin halves and set buttered side down in greased 9 x 13 pan. Brown sausage, crumble and drain. Layer half of each of the sausage, chilies, and cheese over muffins. Repeat layers with remaining sausage chilies and cheese. Combine beaten eggs and sour cream. Pour over casserole. Cover and refrigerate overnight. Remove and let stand at room temp. for 30 mins, then bake 350 degrees 35-40 minutes. You can substitute mushrooms, zucchini, onions or something else for the chilies.

Chocolate Chip Pancakes
1/2 cup miniature semisweet chocolate chips 2 cups baking mix such as Bisquick 1 cup milk 2 eggs Combine all ingredients. Pour batter by 1/4 cupfuls on to hot greased griddle or skillet and cook until golden.

Chocolate Waffles With Fruit
1 cup Buttermilk, Pancake, or Waffle mix 1/4 cup unsweetened cocoa 2/3 cup milk 2 T. oil 1 egg Sweetened Whip Cream Fresh or Frozen Fruit Or if your like us, ice cream instead of whip cream Heat waffle iron. In medium bowl, combine mix, and cocoa; blend well. Add milk, oil and eggs; stir until completely moistened. Bake in hot waffle iron until steam stops coming out. Top with whipped cream and fresh fruit.

Chocolate Waffles
2 c flour, sifted 3 tsp. baking powder 1/2 tsp. salt 6 tbs. sugar 2 eggs - separated 1 1/2 c milk

4 tbs. shortening 2 (1 oz) squares, chocolate Sift flour before measuring. Add other dry ingredients and sift together. Beat egg whites until stiff, set aside. Beat egg yolks, then add milk. Pour this into sifted dry ingredients. Melt shortening and chocolate together, then add to batter. Stir just enough to moisten dry ingredients. Add beaten egg whites. Bake in a preheated waffle iron for 5 or 6 minutes. Notes: If your iron has a temperature adjustment, these will be better if not baked as hot as a traditional waffle. Serve hot with whipped cream or ice cream. Makes 5 or 6 waffles.

Christmas Croissant
4 croissants 1 tbs. butter 2 cups sliced fresh mushrooms 1/4 cup sliced green onion 4 eggs 1 cup milk 1 cup shredded Swiss cheese 1 cup shredded mozzarella 1/4 cup Parmesan Split croissants in half and place bottoms cut side up in one layer in a 1.5L rectangular casserole. Melt butter in fry pan. Sauté mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses on top, the pour over remaining liquid. Position croissant tops over bottoms, cut side down. Let stand overnight in refrigerator. Bake at 350, for 25 - 35 minutes or until set. Cover with foil if tops brown to quickly. This is a no fail recipe! Easy for a beginner cook, and looks very elegant. Can be doubled or tripled with no problem.

Christmas Morning Wife Saver
16 Slices Bread -- crusts removed 16 Slices Back bacon or ham -- cooked 16 Slices Cheddar cheese -- sharp 6 Eggs 1/2 Tsp. -Salt 1/2 Tsp. Pepper 1Tsp Dry Mustard 1/4 Cup Onion -- minced 1/4 Cup Green Pepper -- finely chopped 2 tsp. Worcestershire sauce 3 Cup Milk -- whole or 2% 1 Dash Tabasco Sauce 1/4 lb. Butter Cornflakes <<Or>>Special K -- crushed Preheat oven to 350° F. In 9 X 13" buttered baking dish (use a BIG dish), put 8 pieces of bread, Add pieces to cover dish entirely. Cover bread with cooked back bacon slices or ham slices. Lay slices of cheddar cheese on top, then cover with slices of bread (to make it like a sandwich). In a bowl, beat, eggs, salt and pepper. To egg mixture, add dry mustard, onion, green pepper,

Worcestershire sauce, milk and Tabasco. Pour over the 'sandwiches'. Cover and let it stand in the fridge overnight. In the morning, preheat oven to 350° F. Melt 1/4 lb butter and pour over top. Cover with crushed corn flakes or Special K cereal. Bake 1 hour in 350° F oven. Let stand for 10 minutes before serving.

Cinnamon Breakfast Bites
1 1/3 C. flour 1 C. crisp rice cereal, coarsely crushed 2 T. plus 1/2 C. sugar, divided 3 tsp. baking powder 1/2 tsp. salt 1/4 C. butter flavored shortening 1/2 C. milk 1 tsp. ground cinnamon 1/4 C. butter, melted In a bowl, combine the flour, cereal, 2 T. sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1 inch balls. In a bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in cinnamon sugar. Arrange in a single layer in an 8 inch round baking pan. Bake at 425º for 15-18 minutes or until a toothpick comes out clean. Serves 6 (2 1/2 dozen)

Cinnamon Chip Applesauce Coffeecake
1 cup (2 sticks) butter or margarine, softened 1 cup sugar 2 eggs 1/2 tsp. vanilla extract 3/4 c. applesauce 2 1/2 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 2/3 c. (10 oz.pkg.) Hershey's Cinnamon Chips 1 c. chopped pecans (optional) Easy Glaze Heat oven to 350º. Lightly grease 9 x 13 x 2 baking pan. Beat butter and sugar in large bowl on medium speed of mixer until well blended. Beat in eggs and vanilla. Mix in applesauce. Combine flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in cinnamon chips and pecans, if desired. Spread in prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Drizzle with glaze or sprinkle with powdered sugar. Easy Glaze: Stir together 3/4 c. powdered sugar and 1 to 2 Tbsp. warm water. 12 to 15 servings

Cinnamon Cream Cheese Strata

1 loaf cinnamon raisin bread 8 oz light cream cheese, cut into small cubes 1 cup Egg Beaters® Egg Whites 2 cups skim milk 1 tsp ground cinnamon 1/4 cup pure maple syrup Tear bread into pieces. Layer one third of bread pieces in a greased 2 1/2-quart casserole. Top with one third of cream cheese cubes. Repeat layer two more times. Whisk together remaining ingredients and pour over bread and cheese. Cover and refrigerate overnight. Bake at 350 F for about an hour or until browned. Let stand 10 minutes before serving.

Cinnamon Flop
1 cup sugar 2 cups flour 2 teaspoons baking powder 1 egg 1 cup milk 1/4 cup butter -- melted Cinnamon sugar Preheat oven to 350 degrees. Sift the sugar, flour and baking powder. In a separate bowl, beat the egg with the milk and salt. Combine the flour and egg mixtures and place in an 8-inch round, 2-inch deep, baking dish. Sprinkle with the cinnamon sugar and drizzle the melted butter over the top. Bake for 1/2 hour or until done.

Cinnamon French Toast
1 large Egg, beaten ¼ cup Milk 1 tsp. Vanilla extract ¼ tsp. Ground Cinnamon 3 Slices Bread Beat the egg, milk, vanilla, and cinnamon together in a flat dish such as a soup plate or pie pan, that will accommodate the bread and make it easy to remove the bread once it's wet. Add 1 slice of bread at a time, turning so that both sides are coated and absorb some of the liquid. Remove the bread, slice by slice, to a plate. Heat butter or oil on a large griddle or skillet, reduce the heat, and brown the bread briefly on each side. Serve with syrup, honey, cooked or raw fruit, or plain.

Cinnamonny French Toast
3 Eggs 1 TB Sugar 1 1/2 cup Milk 1 tsp. Cinnamon 1/3 cup Flour 12 Bread slices Put all ingredients except bread into processor and process until smooth. Dip bread into mixture and fry until well browned in skillet which has been well buttered or oiled.

Cinnamon Monkey Bread
1/2 cup butter -- divided chopped nuts 24 frozen rolls 3 ounces pkg. Cook and Serve butterscotch pudding 2 teaspoons cinnamon 3/4 cup brown sugar -- packed Butter bottom and sides of bundt or tube pan. Reserve remaining butter. Sprinkle pan with chopped nuts. In a bowl mix dry pudding, cinnamon, and brown sugar. Place frozen rolls in pan, while layering pudding mixture throughout. Cut remaining butter in small pieces and dot on top of rolls. Put towel over rolls and let set overnight (about 8 hours). Remove towel and bake in a preheated 350 degree oven for 35 to 40 minutes. Cover with foil to keep top from over-browning in the end if necessary. Serving Ideas : Serve for breakfast with fresh fruit and juice, milk, coffee and/or smoothies. NOTES : Prepare this right before going to bed and pop it into the oven whenever you get up the next morning. Perfect for a Christmas morning breakfast.

Coco-Carmel Toast
2 TB Brown sugar 2 TB Flaked coconut 1 TB Soft butter or margarine 4 slices White, whole wheat, or-raisin bread Heat oven to 325 degrees. Mix brown sugar, flaked coconut, and soft butter in bowl. Toast slices of bread. Spread with the brown sugar mixture. Place on ungreased cookie sheet. Bake in 325 degree oven for 10 minutes.

Corned Beef Hash
2 15 oz cans Corned Beef 4 potatoes; finely chopped 1 cup onion; chopped Salt & Pepper Put all ingredients in fry pan coated with cooking spray & cook (stirring occasionally) until potatoes are soft.

Corned Beef Hash #2
4 Tbs. butter or bacon fat 2 c. coarsely ground or finely chopped corned beef 3 c. finely chopped boiled potatoes 1 onion, peeled and diced

1/2 c. milk black pepper Melt butter or fat in frying pan. Combine beef and potatoes in mixing bowl. Add onion and milk. Mix lightly but evenly with fork. Add pepper. Spread mixture evenly in hot fat in frying pan and cook over low heat. Shake pan occasionally or lift meat at once side with greased pancake turner. When hash is well browned on bottom, fold like omelet and lift onto warmer platter. Serve at once; garnish with scrambled or poached eggs. Makes 6 servings.

Corned Beef Hash #3
2 3/4 pounds corned beef 3 potatoes (about 1 1/2 pounds) Salt to taste 1 tablespoon butter 1 cup finely chopped onions 1/2 cup finely chopped green pepper 1 egg 1 egg yolk 1 teaspoon Worcestershire sauce Freshly ground pepper to taste 8 teaspoons butter or vegetable oil Put the corned beef in a kettle and add water to cover to a depth of about 2 inches. Bring to a boil and let simmer uncovered 1 hour; then cover closely and continue cooking 3 hours. Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt; cook until almost tender but relatively firm, 20 to 30 minutes. The potatoes must not be overcooked or they will not cube properly. Drain and let cool. Peel the potatoes and cut them into very small dice. There should be about 3 1/2 cups. When the corned beef is cooked, remove and let cool. Heat the butter in a skillet and add the onions and green pepper; cook, stirring, until wilted. Trim away and discard the fat from the corned beef and cut the corned beef into very thin slices; then cut the slices into very small cubes. There should be about 5 cups. Put the cubed meat into a mixing bowl and add the potatoes and onion mixture. Add the egg and egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers. Press down with the fingers to make the mass compact; cover with clear plastic wrap and refrigerate overnight. Shape the mixture into 8 portions of more or less equal size flattening each portion into patties. Heat 1 teaspoon of butter or oil for each patty to be cooked and cook 2 or 3 minutes on one side, or until brown. Turn the patty and cook 2 or 3 minutes on the other side, or until brown. Serve, if desired, with a poached egg atop each patty.

Cornmeal And Bacon Pancakes
2 strips bacon 1/3 cup yellow cornmeal 1 cup all-purpose flour 1 teaspoon salt

2 teaspoons baking powder 1 egg 1 1/4 cups milk 1 tablespoon bacon fat Butter and syrup Cook and crumble bacon; reserving 1 tablespoon of fat. Mix together the dry ingredients. In a small mixing bowl combine the eggs, milk and bacon fat. Stir liquid mixture slowly in to dry ingredients; mixing well. The batter should be fairly thin. Add more milk if necessary. Mix in the bacon. Cook the pancakes in a greased skillet or on a griddle until brown. Serve with butter and syrup. Serves 4

Country Breakfast Casserole
1 lb. Jimmy Dean Sausage, cooked, crumbled & drained 10 Eggs, lightly beaten 3 c Light cream 1 Ts Salt 1 bn Green onions, chopped 1 Ts Dry mustard 16 oz Day old bread, cubed 1 c Cheddar cheese, shredded 1 c Swiss cheese, shredded Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350 degrees F. or until golden brown.

Country Breakfast (Kraft)
4 cups Cubed cooked potatoes 1/2 cup chopped green bell pepper 2 TB Chopped onion 1/3 cup Margarine Salt and pepper 4 Eggs 1 cup Shredded cheddar cheese;-shredded (cracker barrel brand) Cook potatoes, green pepper and onion in margarine until lightly browned. Season to taste. Break eggs over potato mixture; cover, cook until eggs are done. Sprinkle with cheese; cover and heat until cheese melts.

Country Blueberry Coffee Cake
1/2 c firmly packed brown sugar 1/2 t cinnamon 1 (12 oz.) can Pillsbury Bi Country Refrigerated Buttermilk Biscuits 1/4 c butter or margarine, melted 1 cup quick-cooking rolled oats

1-1/2 c fresh or frozen blueberries 1/4 c sugar 2 T butter or margarine, cut into small pieces In small bowl combine brown sugar and cinnamon; mix well with fork. Separate dough into 10 biscuits. Cut each biscuit into quarters. Dip each piece in melted butter; coat with brown sugar mixture. Arrange in single layer in greased 8 or 9" square baking dish. Sprinkle with 1/2 c of the oats. In medium bowl, combine blueberries and sugar; toss to coat. Spoon over oats and biscuits; sprinkle with remaining 1/2 c oats. Top with butter pieces. Bake 375' 30 - 35 mins. or until coffee cake is golden brown and center is done. Cool 20 minutes

Country Breakfast Pie
1 Frozen pie crust 8 oz Pork sausage, browned and Drained 1 cup Southern-style frozen Hash-brown Potatoes, thawed 1/4 cup Sliced green onion 1/4 cup Chopped red or green bell Pepper 1/4 cup Shredded sharp Cheddar Cheese 4 lg Eggs 1/4 cup Milk 1/4 Tsp. Seasoned salt 1/4 Tsp. Coarsely ground pepper Preheat oven to 375 F. Place crust on baking sheet. Scatter sausage around bottom of crust. Top with potatoes, onions, bell peppers and cheese. Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust. Bake 30 minutes or until egg mixture is cooked and crust is lightly browned. Sprinkle with additional cheese and peppers, if desired. Makes 6 servings.

Country Club Bacon and Eggs
12 slices bread, crusts removed 1 (8 oz.) package sharp Cheddar cheese, grated 1 (8 oz.) package Swiss cheese, grated 1 lb. Canadian bacon, thinly sliced 6 eggs, beaten 3 cups milk 1/2 tsp. salt Alternate layers of bread slices, cheeses, and bacon in 7x11 inch baking pan until all are used. Beat eggs with milk and salt in bowl. Pour over casserole. Cover. Refrigerate overnight. Bake at 325 degrees for 50-60 minutes.

Country French Toast With Cinnamon Syrup
2 Eggs; well beaten 1/2 Tsp. Salt. 1/2 cup Milk 1/2 Tsp. Vanilla

6 Slices "Texas Toast"* 1 cup Corn flake crumbs 1/4 cup Butter; melted -------------------------------CINNAMON SYRUP------------------------------1 1/3 cup Sugar 1/3 cup Water 2/3 cup White corn syrup 1 tsp. Cinnamon 5 oz Can evaporated milk 1/2 tsp. Almond flavoring 1 TB Butter * Or other thick-sliced bread. Combine eggs, milk, salt and vanilla; mix well. Dip bread slices into egg mixture; coat both sides with crumbs. Place on well-greased cookie sheet. Drizzle melted butter over crumb -coated bread. Bake at 450 for 10 minutes. To make syrup, combine sugar, water, corn syrup and cinnamon in saucepan. Bring to boil; cook 2 minutes. Remove from heat; add milk, flavoring and butter. Serve syrup warm with toast. Yield: 4 Servings. Serve with Canadian bacon, bacon or sausage as desired.

Country-Style Breakfast Casserole
Vegetable oil spray 8 ounces reduced-fat smoked link sausage 2 tablespoons maple syrup 2 pounds frozen country-style hash browns (no oil added) 2 cups fat-free milk Egg substitute equivalent to 6 eggs 2 slices fat-free or low-fat American cheese -- diced (2 ounces) 1/4 cup grated Parmesan cheese 1/2 teaspoon dry mustard 1/4 teaspoon pepper 2 tablespoons finely snipped green onion (green part only) - optional Preheat oven to 350 degrees F. Lightly spray a 13x9x2-inch baking pan with vegetable oil spray. Heat a medium skillet over medium-high heat. Saute sausage for 3 to 4 minutes, or until browned, turning occasionally. Wipe skillet with a paper towel. Add maple syrup and cook for one minute, stirring to coat sausage. Arrange in a single layer in baking pan, then top with hash browns. In a medium bowl, whisk together remaining ingredients except green onion. Pour over hash browns. Bake for one hour, or until center is set. Sprinkle with green onion and let cool for at least 10 minutes before cutting into squares. If you prepare this casserole ahead of time, cover it with plastic and refrigerate. Put the cold casserole in a cold oven, set the thermostat to 350 degrees F., and bake for 1 hour 10 minutes to 1 hour 15 minutes. Proceed as above.

Cracker Barrel Hash Brown Potato Casserole
2 c. shredded American or cheddar cheese 1-10 1/2oz can cream of chicken soup 1 c. sour cream 1 c. finely chopped onion (optional)

1/4 c butter, melted 1/4 t salt 1/4 t pepper 1-32 oz pkg. frozen loose-pack hash brown potatoes, thawed 1 c corn flakes, crushed 1T. butter, melted In a large mixture bowl combine the shredded cheese, chicken soup, sour cream, chopped onion, ¼ cup butter, salt & pepper: Mix well. Fold in the thawed hash brown potatoes. Turn mixture into a greased 9x13 baking dish. Toss together the cornflakes & 1t of melted butter & sprinkle over the potato mixture. Bake @ 350 for about 1 hr or until the casserole is golden brown & the potatoes are tender.

Creamy Scrambled Eggs
4 TBS. margarine 2 TBS. flour 1 Cup Sour Cream 2 dozen eggs 1/4 t. salt and 1/4 t. to pepper (or to taste) Chopped parsley for garnish Blend all the above ingredients and cook in your favorite way for scrambled eggs!

Creamy Scrambled Eggs #2
1 dozen eggs 1/2 cup water salt, pepper, to taste 1 Tbs. fresh herbs, minced (such as rosemary or thyme) 4 Tbs. unsalted butter, divided 1 Tbs. flour 1 cup milk Beat the eggs with water, add salt, pepper and herbs. Melt 3 Tbs. butter in large frying pan over medium-high heat. Add eggs and scramble till cooked through. In a saucepan, melt the remaining 1 Tbs. butter and whisk in flour. Slowly add milk, whisking constantly. Cook over medium-high heat till thickened. Add salt and pepper, to taste. Stir the thickened white sauce into the scrambled eggs until thoroughly combined. Cover pan and put in warm oven. Keeps well for at least 2 hours, if they don't get eaten first.

Creamy Scrambled Eggs #3
2 tablespoons butter or margarine 1/2 cup finely chopped shallots 1/3 cup whipping cream 1 3-oz. package cream cheese, cut into small pieces 5 eggs Salt and pepper

Chopped parsley (optional) In a large frying pan melt the butter over low heat. Add shallots and stir until limp. Add the cream and cream cheese; stir until the cream cheese melts. In a bowl, lightly beat the eggs with salt and pepper to taste. Pour the egg mixture into the pan, gently stirring to blend with the cream mixture. Cook just until the eggs are softly set. Transfer to warm plate. Sprinkle eggs with parsley. Makes 3 - 4 servings.

Crockpot Oatmeal
2 cups milk 1/4 cup brown sugar 1 tablespoon melted butter 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup rolled oats 1 cup chopped apple 1/2 cup raisins 1/2 cup chopped walnuts Grease the inside of slow cooker crockpot. Put ingredients into crockpot and mix with whisk. Cover. Just before going to bed, turn on the crockpot at low speed. The cereal will be ready in the morning. Serve with milk.

Crockpot Western Omelet Casserole
1 bag (32 oz.) frozen hash brown potatoes 1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed 1 medium diced onion 1 green bell pepper diced 1 1/2 Cup shredded cheddar or Monterey Jack cheese 1 dozen eggs 1 Cup milk 1 tsp. salt 1 tsp. pepper (more or less to taste) Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours. Serves 12

Crunchy French Toast
1 Egg

1/3 cup Milk 2 tsp. Sugar ¼ tsp. Cinnamon ½ cup Flaked coconut 1/3 cup Crushed corn flakes 3 tb. Butter 4 Slices of white bread Blend egg, milk, sugar and cinnamon. Mix coconut and cornflakes. Heat butter in a skillet over medium heat. Dip bread in egg mixture, then in corn flakes mixture. Brown in skillet until light golden on both sides, turning once. Serve with maple syrup.

Decadent Blueberry Waffles
1/2 cup or fresh or frozen blueberries 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon sugar 1/2 teaspoon salt 3 eggs at room temperature 1 1/4 cups half and half 1 stick butter melted Wash, drain and dry the fresh blueberries or defrost and separate the frozen berries. Sift together all dry ingredients. Whisk well and resift. Separate the eggs and set the whites aside. Beat the yolks until lemon colored. Add the half and half and butter and blend. Add the liquid ingredients to the dry ingredients and combine lightly. Beat the egg whites until stiff and fold in the batter. Lightly fold in the berries. Bake in a waffle iron according to manufacturers instructions. Serves 4 to 6

Decadent French Toast
15 TB. Butter 3 cup Brown sugar 6 TB Dark Karo 1 1/2 cup Milk 15 Eggs 3 tsp. Vanilla French bread Whipped cream Pecans; chopped Strawberries Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9 baking dish and generously sprinkle chopped pecans over the syrup mixture. Arrange 2" slices of french bread over the mixture. Beat together eggs, milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at 350 for 45 min. and invert! Serve with cream and strawberries. A nonstick pan makes life easier. Watch closely, you don't want it to get too brown. Can be made the night before.

Delicious Apple Coffee Cake
1 c flour 1/2 tsp. salt 1 tsp. soda 2 c peeled, and diced golden or red delicious apples 1 egg 1/4 c salad oil 1 c sugar 1 tsp. cinnamon 1/4 tsp. nutmeg 1/2 c chopped walnuts Sift flour, salt, and soda: set aside. Blend apples, egg, oil, sugar, cinnamon, nutmeg, and nuts thoroughly. Stir in dry ingredients just until flour is moist. Spread in a greased 8" square baking pan. Bake 350° 40-45 minutes Let set in pan 10 minutes before turning out on a wire rack. Sprinkle with powdered sugar. Serve warm.

Denver Omelet Casserole
12 eggs 1 cup sour cream 1/2 cup melted margarine 1 cup chopped tomatoes 1 small green pepper, chopped 1 small onion, chopped 1 lb. ham, chopped or sliced fine 2 cups shredded cheddar cheese Beat eggs with electric mixer 2 minutes or until well combined. Stir in remaining ingredients. Pour into buttered 9 X 13" glass baking dish. Bake 1 hour @ 325 degrees. Cut into squares. Serves 6 to 8

Derby Day Grits
6 c water 2 1/2 tsp. salt 1 1/2 c quick grits 1/2 c butter cayenne pepper 2 - 6 oz rolls garlic cheese spread 3 eggs separated paprika Preheat oven to 450. In a 4 quart pan, combine the water and salt. Bring to a boil and then gradually add the grits. Cook over low heat until thickened. Remove from heat. Mix in the butter, cayenne, and the cheese spread, stirring until the cheese melts. Stir in the egg yolks. Beat the egg whites until stiff, then fold into the mixture. Pour into a greased casserole dish and bake for 45 minutes to 1 hour - until it begins to set.

Double-Cinnamon French Toast

1 cup Pure maple syrup 3 TB Unsalted butter 2 Ts Ground cinnamon 3 large Eggs 1 cup Whipping cream or half and -half 2 Ts Vanilla extract 4 slice (3/4-to 1-inch-thick) -cinnamon bread or egg bread Bring syrup, 1-tablespoon butter and 1 teaspoon cinnamon to boil in heavy medium saucepan. Boil 2 minutes. Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining 1 teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour egg mixture over; turn to coat. Pierce bread in several places with fork. Let stand 5 minutes. Melt 1-tablespoon butter in heavy large skillet over medium-high heat. Add bread and cook until brown, about 3 minutes. Add 1-tablespoon butter to skillet. Turn over bread and cook until brown, about 3 minutes. Transfer to plates. Serve with remaining syrup.

Easy Breakfast Bake
2 medium potatoes 1 pound spicy pork sausage 1 small white onion -- diced 1 package refrigerated crescent rolls (8-oz.) 1 cup shredded Cheddar cheese 5 eggs 1/4 cup milk 1/2 teaspoon salt Pepper to taste 3 1/2 tablespoons grated Parmesan cheese Preheat oven to 350° F. Cook potatoes in skins in boiling water for 15 minutes; drain and cool. Brown sausage and onions in skillet; drain off excess fat. Separate crescent dough into 2 sections of 4 triangles each. Place in an ungreased 13x9-inch pan. Press over bottom and up sides just a bit to form a crust; seal perforations. Spoon sausage over crust. Peel and shred cooled potatoes and sprinkle over sausage. Top with Cheddar cheese. In a bowl, beat eggs, milk, salt and pepper together. Pour into crust. Sprinkle with Parmesan cheese. Bake at 350 F. for 25 to 30 minutes, until set. Serves 6

Easy Breakfast Pie
1/2 lb. sausage 6 eggs Cheese (about 1/2 cup) 1 cup Bisquick 1/2 cup milk 1 egg 1/2 tsp. baking powder Brown sausage, crumbling with spatula as it browns. When no longer pink, scramble eggs right in the pan with sausage. Don't let eggs get too dry. Spray 9 inch pan with Pam. Dump scrambled eggs and sausage into pie pan. Sprinkle with cheese (I just used sliced sandwich

cheese and it turned out great). Mix Bisquick, milk, egg and baking powder together. If too thin, add a little flour. A little thicker consistency gives a nice biscuit topping. Pour batter evenly over cheese. Bake in 400° oven for 30 minutes or until golden brown. Brush top with butter after you remove from oven if desired

Easy Breakfast Pizza
1 can refrigerated pizza crust -- (l0-oz) 8 eggs 1/4 cup half-and-half OR milk 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter or margarine 1 package chive, veggie or regular cream cheese 8 slices crisply cooked bacon Green onions -- if desired Heat oven to 425 degrees. Grease a 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough with hands. Bake for 6 to 7 minutes or until crust begins to brown. Meanwhile, in medium bowl, combine eggs, half-and-half, salt and pepper, beat well. In large skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat. Spoon cooked egg mixture over partially baked crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza. Bake for an additional 8 to 12 minutes or until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.

Eating Well's Overnight French Toast W/Cinnamon
1 lg. Egg 2 lg. Egg whites ¾ cup Skim milk 2 TB Sugar 1 tsp. pure Vanilla extract ¼ tsp. Ground cinnamon 1/8 tsp. Baking powder 8 slice 1/2" thick Italian bread 2 tsp. Vegetable oil (Canola) 1 tsp. Butter

½ cup Sugar ¼ cup Dark corn syrup ¼ tsp. Ground cinnamon ¼ cup Evaporated skim milk To prepare French toast: In a medium-sized bowl, whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and baking powder until well blended. Place bread slices in a large, shallow baking dish and pour egg mixture over the top; turn to coat evenly. Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap. Refrigerate overnight. To make cinnamon syrup: In small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 cup water. Bring the mixture to a boil over medium-high heat, stirring constantly. Boil for 2 minutes. Remove from heat and stir in evaporated skim milk. Let cool; transfer to a small pitcher. (The syrup can be

stored, covered, in the refrigerator for up to a week. If desired, warm before serving.) To cook French toast: Heat 1 teaspoon of the oil and 1/2 teaspoon of the butter in a 12-inch nonstick skillet over medium-high heat. Add 4 of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side. Transfer the toast to a platter and keep warm in a warm oven. Cook the remaining slices in the same manner, using the remaining 1 teaspoon oil and 1/2 teaspoon butter. Serve with cinnamon syrup.

Egg And Hash Brown Pie
(Not only is this casserole easy to make and tastes great, but it's pleasing to the eyes with it's shades of golden brown, yellow and green. This dish is great served with sliced fruit and toast or muffins. You may substitute chopped cooked ham for the bacon if you wish.) 6 slices bacon 5 eggs 1/2 cup milk 3 cups frozen hash brown potatoes, thawed 1/3 cup chopped green onions 1 1/2 cups shredded Cheddar cheese, divided Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish. In a medium bowl, beat together eggs and milk. Stir in hash browns, green onions, bacon and 1 cup shredded cheddar cheese. Pour into prepared casserole dish. Bake in preheated oven for 25 to 35 minutes, or until egg is set in the middle. Sprinkle the reserved 1/2 cup shredded cheese on top and continue baking for 3 to 4 minutes or until cheese is melted. Remove from oven and let sit for 5 minutes, then slice and serve.

Egg and Sausage Breakfast Dish
1 pound cooked, drained sausage 6 eggs, slightly beaten 2 cups milk 1 teaspoon salt 1 teaspoon dry mustard 2 slices crushed, day-old bread 1 cup grated Cheddar cheese 3 tablespoons chopped onion Mix ingredients and let sit overnight in an 11x7x1-1/2 inch pyrex dish. Bake at 350 degrees for 45 minutes. This is great for Sunday brunch. SERVES 6

Egg and Sausage Pita Pockets
Serves 5 or 6 1/2 lb. Pork Sausage 3 Pita Breads, halved 3 large Eggs

1/8 cup (2 oz.) Milk 1/4 tsp. dried Oregano Salt and Black Pepper to taste 3 slices Provolone or Swiss Cheese, halved In a large skillet over medium heat, cook the sausage until it is no longer pink. Drain any excess fat; set aside. Place the halved pita pockets on an ungreased baking sheet and warm at 300-F degree oven for about 5 minutes. Meanwhile, beat together the eggs, milk, oregano, salt, and pepper in a mixing bowl until frothy. Pour the egg mixture into a warm, slightly greased skillet. Cover and cook gently over medium heat until the eggs are completely set. Stir in the reserved cooked sausage and warm through. Place half a slice of cheese in each pita pocket. Spoon about one-third cup of the egg mixture into each pocket to melt the cheese. Serve warm.

Eggs Benedict
2 English muffins, split, toasted and buttered 4 thick slices ham or Canadian bacon, warmed 4 poached eggs 1/2 cup Hollandaise Sauce

Hollandaise Sauce:
3 large egg yolks 1 1/2 tablespoons cold water 1/2 cup warm clarified butter 1 to 3 teaspoons fresh lemon juice Dash hot red pepper sauce (optional) Salt and ground white pepper to taste Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.

Egg in a Hole
Tear a 1/2 dollar size hole in a slice of bread. Place in a buttered hot pan Crack open an egg and pour it on so the yoke is in the hole. Cook until firm; flip for a second, serve upright.

Eggs In A Snow Bank
8 slices buttered Texas toast size bread 8 slices Swiss cheese

8 thin slices breakfast ham 8 large eggs separated yolks in tact dash of salt 1/2 teaspoon dry mustard paprika Lightly spray a cookie sheet with cooking spray. Toast the buttered bread for about 5 minutes in a hot oven. Remove and top each with a slice of cheese and a slice of ham. In a mixing bowl beat the egg whites with a dash of salt and the dry mustard until stiff. Using a large spoon heap the egg whites on top of the prepared bread. Make a indentation in the center of the whites and carefully place a egg yolk in each depression. Sprinkle with paprika. Bake at 400 degrees for 10 minutes or until the egg yolks are set. Serves 6 to 8

Eggs in Bacon Rings
4 slices bacon 4 eggs Salt and freshly ground pepper to taste Chopped parsley or chives for garnish, optional Fry or broil the bacon until it is almost crisp. Drain on paper towels. Lightly grease the bottoms of a muffin pan and line the sides with the bacon. Add the eggs and season with salt and pepper. Bake in a preheated 350F (180C) oven for 8 to 10 minutes, or until the eggs are done to your preference. Garnish with chopped herbs if desired and serve immediately. Serves 2 to 4.

Fabulous French Toast
1 loaf white bread - unsliced OR 1 loaf French bread -- unsliced 1 cup milk 1/4 cup granulated sugar 4 eggs - beaten 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup bacon grease OR 1/4 cup vegetable oil Confectioners’ sugar -- for garnish Maple sugar Cut the bread into 3/4-inch-thick slices. Heat the milk in a saucepan; add the sugar, stirring to dissolve. Remove from heat; cool slightly. Add the eggs, vanilla, and salt; mix well. Dip each slice of bread into the milk mixture until well coated. Place in a flat dish and pour the remaining liquid over the bread. Cover and refrigerate overnight. In a heavy skillet, fry the bread in very hot bacon grease until golden on both sides. Sprinkle with confectioners' sugars. Serve hot with maple syrup. Variation: Add 2 tablespoons of Grand Marnier to the milk; decrease the sugar to 1 tablespoon and the vanilla to 1/2 teaspoon. Serves 4.

Family Style French Toast

2/3 cup packed brown sugar 1/2 cup butter or margarine, melted 2 tsp. ground cinnamon 6 eggs, lightly beaten 1 3/4 cups milk 1 loaf (1 lb.) French bread, cut into 1" slices Confectioner's Sugar Combine brown sugar, butter and cinnamon; spread evenly in a greased 15x10x1" baking pan; set aside. Combine eggs and milk in a shallow dish; place bread in dish and soak for 5 min, turning once. Place bread over sugar mixture. Bake uncovered at 350* for 25-30 min. or until golden brown. Serve brown sugar side up; dust with confectioner's sugar. Yield 6-8 servings.

Farmers Breakfast
1/4 cup chopped onion 1/4 cup butter 2 medium potatoes peeled and finely chopped 1 teaspoon water 6 eggs 2 tablespoons milk 1 cup diced fully cooked ham In a skillet cook onion in butter until tender. Add potatoes, water and ¼ teaspoon salt. Cover and cook over medium heat about 10 minutes or until potatoes are tender; stirring occasionally. Beat together eggs, milk, ¼ teaspoon salt and a dash of pepper. Stir in ham. Pour over potato mixture. Cook with out stirring until eggs begin to set. Continue cooking about 4 minutes or until eggs are cooked threw but still glossy and moist. Serve immediately. Serves 4

Farmer's Breakfast #2
1/2 pound bacon -- chopped 2 boiled potatoes -- peeled and cubed 1 onion -- sliced thinly 8 eggs -- beaten slightly Salt Black pepper Sauté bacon until crisp. Remove from pan, drain on paper towel. Pour off all but 3 tablespoons bacon fat. Sauté onions in bacon fat until soft. Add potatoes and cook, stirring often, until potatoes start to brown. If potatoes stick to pan, add more bacon fat. When potatoes begin to brown, add bacon and eggs. Cook, stirring constantly, until eggs set. Season with salt and pepper to taste.

Farmer's Breakfast #3
2 cups hash brown potatoes 1/4 cup sliced green onions

2 tablespoons milk 6 eggs 1/3 cup butter 1 cup diced -- cooked ham In a 1 1/2 quart casserole dish, microwave cook onion and 2 TB. butter, uncovered for 1 minute. Add potatoes. Cook, covered for 4 to 6 minutes. Beat together eggs, milk, and 1/4 tsp. pepper. Stir in ham. Pour over potatoes. Cook on high for 4 to 5 minutes. Push cooked portion to center after 1 1/2 minutes, then every 30 seconds after. Let stand 1 minute after cooking to let egg set completely.

Farmers Breakfast #4
4 Potatoes; medium 4 Bacon; strips, cubed 3 Eggs; large 3 TB Milk 1/2 Tsp. Salt 1 cup Ham; cooked, small cubes 2 Tomatoes; medium, peeled 1 TB Chives; chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transparent. Add the potato slices; cook until lightly browned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Farmer's Strata
1 pound sliced bacon -- cut into 1/2" cubes 2 cups fully cooked ham -- chopped 1 small onion -- chopped 10 slices white bread, cubed 1cup cooked potatoes -- cubed 3 cups cheddar cheese -- shredded 8 eggs 3 cups milk 1Tablespoon Worcestershire sauce 1teaspoondry mustard 1pinchsalt and pepper In a skillet, cook bacon until crisp; add ham and onion. Cook and stir until onion is tender; drain. In a greased 13x9x2" baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean. Yield: 12-16 servings.

French Toast

2 4-oz containers Egg Beaters 1/3 cup Skim milk 1 tsp. Ground cinnamon 1 tsp. Vanilla extract 2 TB Margarine 10 Slices whole wheat bread-OR- 10 Slices French bread- 5 x 2-1/2 x 3/4 inches Maple-flavored syrup-optional In shallow bowl, combine EGG BEATERS Original, milk, cinnamon and vanilla. In nonstick skillet, over medium heat, melt 2 teaspoons margarine. Dip bread slices in egg mixture to coat; transfer to skillet. Brown about 3 minutes on each side, adding remaining margarine to skillet as needed. Serve with syrup if desired.

French Toast Casserole
1 - 10 oz. long thing loaf French bread 8 large eggs 3 c. milk 4 tsp. sugar 1/3 tsp. salt 1 Tbs. vanilla Cinnamon sugar Butter Cut bread into 1" slices. Grease a 13x9" pan with butter. Arrange bread slices in one layer in pan. Beat next five ingredients together and pour over bread. Cover and refrigerate overnight. In the morning, sprinkle with cinnamon sugar and dot with butter. Bake in preheated 350 degree oven 45-50 minutes or until bread is bubbly and lightly browned. Remove from oven and let stand 5 minutes. Makes 10 slices.

French Toast Strata
12 cups Bread cubes 8 oz Cream cheese-cubed 8 Egg 2 ½ cups Milk 6 TB Margarine ¼ cups Maple syrup Grease a 3 quart rectangular baking dish. Place half of the bread cubes in the dish. Top with cream cheese cubes and remaining bread cubes. Combine eggs, milk, melted margarine or butter, and maple syrup in a blender container or mixing bowl. Process or beat with a rotary beater until well combined. Pour egg mixture evenly over the bread and cheese cubes. Using a spatula, lightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap from baking dish. Bake, uncovered, in a 325 oven for 35 to 40 minutes or until center appears set and the edges are lightly golden. Let stand about 10 minutes before serving. Serve with syrup. Makes 6 to 8 servings.

French Toast Strata
2 tablespoons butter or margarine

1 large cooking apple, peeled and coarsely chopped 1/2 cup seedless raisins 1/2 cup coarsely chopped walnuts 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup sour cream, divided 6 eggs 1-1/2 cups milk 1/4 cup maple syrup 1/2 of a 1-pound loaf of French or Italian bread, cut into 1/2-inch-thick slices, slices halved Melt the butter or margarine in a medium nonstick skillet over medium-high heat. Sauté the apple until just softened, about 3 minutes, and remove from heat. Stir in the raisins, walnuts, sugar, cinnamon, nutmeg, and 1/2 cup of the sour cream. In a medium bowl, beat the eggs, milk, maple syrup, and remaining 1/2 cup sour cream. In a buttered 10-inch pie plate or 9-inch square baking dish, layer half the bread; spread apple-raisin mixture over the bread; then layer with remaining bread. Pour egg-milk mixture over. Cover and chill in refrigerator for 2 to 24 hours. Preheat oven to 325°F. Bake strata 50 to 60 minutes, or until set and lightly browned. Let stand 10 minutes before cutting. Serves 6 to 8.

French Toast (Egg Beaters)
8 oz egg beaters 1/3 cup milk 1 tsp. cinnamon 1 tsp. vanilla 2 TB margarine 10 each slices white bread In a shallow bowl, combine egg beaters, milk, cinnamon and vanilla. In a non-stick skillet, over medium heat, melt two teaspoons margarine. Dip bread in egg beaters mixture to coat both sides. Transfer to skillet and cook for 3 minutes on each side. Repeat with remaining margarine and bread. Serve with maple syrup or confectioners sugar. Makes 5 servings

French Toast Sticks
2 eggs 1/2 cup confectioners’ sugar 1/4 cup milk 2 tablespoons maple syrup 1/4 teaspoon ground cinnamon 8 slices white bread -- cut into 4 strips each 3 tablespoons butter -- divided In a shallow dish, beat together the eggs, sugar, milk, maple syrup, and cinnamon with a fork until well blended. Dip each bread strip into the egg mixture, coating completely. In a large skillet, melt 1 tablespoon of butter over medium heat. Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed. Serve immediately.

Garden Frittata
4 slices bacon 1 large onion (chopped) 1 1/2 cups vegetable of the season 6 eggs 1 1/2 cups Swiss cheese (grated) Brown bacon in 11" skillet and reserve - remove most of drippings. In remaining dripping, sauté onions. Add crumbled bacon and lightly steamed vegetable of the season. Add beaten eggs. Top with Swiss cheese. Place a lid on skillet and allow to cook on low heat until nearly set. Finish under broiler in oven until top is brown. Serves 6

Garlic Cheese Grits
1 cup grits 1/2 teaspoon salt 3-3/4 cups water 1/3 cup skim milk 1/2 teaspoon garlic powder 1 tablespoon Worcestershire sauce 3 tablespoons soft margarine (tub-style) 4 ounces Velveeta cheese, light 1 cup sharp cheddar cheese, grated fat Paprika Preheat oven to 350 °F. Spray casserole dish with vegetable oil cooking spray. Cook grits in salted water according to package instructions, then stir in milk and cook a few minutes longer. Add margarine, garlic powder, Velveeta, sharp cheddar cheese, and Worcestershire sauce. Stir until margarine and cheese melt. Pour into casserole, sprinkle with paprika, and bake for 15 to 20 minutes.

Garlic Grits Casserole
I cup *real* grits 1 stick butter 1 roll Kraft garlic cheese 1/2 cup milk 2 eggs, beaten Cook grits as directed. After they are cooked, stir in butter and cheese. Cool grits, meanwhile, add to milk to eggs as you are beating them. Stir milk and eggs into grits and pour into a buttered casserole dish. Bake at 350 degrees for 45 min to an hour, or until set and browned on top

German Blueberry Kuchen
3 cups all-purpose flour -- sifted

1 3/4 cups sugar, divided 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 1 1/3 cups milk 2 large eggs 2 teaspoons vanilla 1 teaspoon nutmeg -- freshly grated 1 lemon peel -- grated 1 1/2 cups nuts -- chopped 3 cups blueberries confectioner's sugar -- sifted Preheat oven to 350 F. Butter and flour a 9x12" baking pan. In a bowl, sift the flour, 1 1/2 cups of the sugar, baking powder and salt. Blend in the shortening and stir in the milk. With an electric mixer, beat the batter for 3 minutes. Beat in the eggs, one at a time, vanilla, nutmeg, and lemon peel, then beat for 2 minutes more. Stir in the nuts, then pour the batter into the prepared pan. Top with the blueberries and sprinkle with the remaining sugar. Bake the kuchen for 40 to 45 minutes or until golden brown. Cool to warm, cut into squares, and dust with confectioners' sugar.

Gingerbread Waffles
2 1/2 Cups flour 1/4 Cup brown sugar -- packed 4 Tsp. baking powder 1 Tsp. baking soda 1 Tbs. ground ginger 1 Tsp. ground cinnamon 1 Tsp. ground allspice 2 egg whites -- whipped 1 1/2 Cups Buttermilk 1/4 Cup molasses 6 Tbsps sour cream 3/4 Cup raisins Prepare waffle iron as directed by manufacturer. In a mixing bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, and allspice. In another mixing bowl, combine egg whites, buttermilk, molasses, sour cream, and raisins. Add dry ingredients with wet ingredients until just moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until golden brown; set aside. Repeat with remaining batter.

Golden Apple Oatmeal
1/2 cup diced Golden Delicious apple 1/3 cup apple juice 1/3 cup water 1/8 tsp. ground cinnamon 1/8 tsp. ground nutmeg 1/8 tsp. salt (optional) 1/3 cup quick-cooking oats In a small saucepan, combine apples, apple juice, water, cinnamon, nutmeg and salt, if desired;

heat to boiling. Stir in oats and cook 1 minute. Cover and let stand for 2 minutes before serving. Makes 1 serving

Grandma's Coffee Cake
1 1/4 cups Flour 1 cup Brown sugar 1/2 teaspoon Salt 5 tablespoons Margarine 2 tablespoons Nuts 1 teaspoon Baking powder 1/4 teaspoon Soda 1/2 teaspoon Cinnamon 1 Egg 1/2 cup Buttermilk or sour cream Mix dry ingredients (except powder and soda). Keep out 1/4 cup to sprinkle on before baking. Add powder and soda. Pour in greased pan (9x13) and bake at 350 for 30-35 min. Can also be done in muffin papers.

Granny's Grits Casserole
Serves 6-8 1 cup regular grits (not instant) 1/2 cup butter or margarine 4 cups milk (whole or skim) 1 teaspoon salt Pepper to taste Sharp cheddar or Gruyere cheese Parmesan cheese Combine the grits, butter, milk, salt and pepper in a pot and cook over medium heat. Stir constantly until the grits are the consistency of cream of wheat. Beat the grits with an electric mixer for 5 minutes at medium speed. Pour the grits into a shallow casserole. Top with either sharp cheddar or Gruyere cheese. Sprinkle Parmesan cheese over all. Bake at 350 degrees until bubbling, about 20 to 30 minutes. Serve hot.

Grits Casserole
Nonstick cooking spray 4 cups water 1 cup quick grits 1 teaspoon garlic salt 1/2 lb. low-fat smoked sausage 1 cup chopped onion 1 cup chopped green bell pepper 2 cloves minced garlic 1 teaspoon vegetable oil 1 3/4 cups salsa 1 15-ounce can rinsed & drained black beans 1 cup reduced-fat shredded sharp Cheddar cheese

Fat-free sour cream Chopped parsley for garnish Pre-heat oven to 350 degrees. Coat a 9-by-13 inch baking dish with cooking spray. In large saucepan, bring water to boil. Gradually stir in grits and garlic salt. Reduce heat; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Cut sausage in half lengthwise, cut crosswise in 1/4 inch slices. In a large nonstick skillet, cook sausage, onion, green pepper, and garlic in oil until onions are softened. Stir in salsa and beans, heat. Spoon half the grits into baking dish. Top with half sausage mixture and 1/2 cup cheese. Repeat layers with remaining ingredients. Bake 20 to 25 minutes or until heated through. Serve with sour cream and parsley if desired. Makes eight servings

Ham And Cheese Breakfast Bake
2 c. Bisquick like mix 3/4 c. milk 1/2 c. onion, chopped 1 tsp. dill weed Butter 1 can Hormel ham 2 tomatoes, chopped 1 c. Cheddar cheese 3 eggs, beaten 2 Tbs. Chives Mix together the Bisquick and milk; pat in bottom of a greased 9 x 13-inch pan. Sauté in butter the onion with dill weed. Add Hormel ham and tomatoes. Spread over Bisquick like mix mixture; add Cheddar cheese and 3 eggs (beaten until fluffy). Sprinkle with 2 tablespoons chives. Bake 30 minutes at 350 degrees.

Ham and Potato Breakfast Casserole
1/2 cup chopped onion 1/2 cup chopped green pepper 2 cups chopped cooked ham 1 cup shredded cheddar cheese 12 eggs 1 cup milk 1-32oz. pkg frozen hash brown potatoes 1 tsp. salt 1/2 tsp. pepper 1/2 cup shredded cheddar cheese parsley flakes to taste Preheat oven to 350° F Sauté onion, and green pepper, in nonstick skillet, until golden brown. Stir in ham and 1 cup cheese. Beat eggs with milk in bowl. Add hash brown potatoes, salt and pepper; mix well. Add to ham mixture; mix well. Spoon into 9x13 in. baking dish. Top with 1/2 cup cheddar cheese and parsley flakes. Bake at 350 degrees in preheated oven for 30 minutes. You may substitute cooked bacon or sausage for ham. Serves 10

Ham - Potatoes Au Gratin
This casserole can be used as a main dish or served with eggs for breakfast. 1/4 cup chopped green onion 1/4 cup chopped green pepper 2 tablespoons butter or margarine 1 tablespoon all-purpose flour Dash pepper 1 cup milk 4 ounces sharp process American cheese, shredded (1 cup) 1/4 cup mayonnaise or salad dressing 3 medium potatoes, cooked and diced (3 cups) 1 pound cooked ham, diced (2 cups) Cook onion and green pepper in butter until tender. Stir in flour and pepper. Add milk all at once and bring to boil stirring constantly. Reduce heat; add cheese and mayonnaise; stir until cheese melts. Combine potatoes and ham with sauce. Bake in 10 x 6 x 1-1/2 inch baking dish in moderate oven (350F) for 30 to 35 minutes. Makes 4 to 6 servings

Ham 'n Cheese Broccoli Quiche
1 refrigerated pie crust 1 cup milk 4 eggs -- slightly beaten 1/4 teaspoon dry mustard 1/8 teaspoon pepper 1 cup cooked ham -- cubed 1 1/2 cups Cheddar cheese -- shredded 1 cup frozen broccoli flowerets -- thawed 1 tablespoon onion -- chopped Prepare pie crust according to package directions for *filled one-crust pie* using 9" pie pan. Heat oven to 350F. In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside. Layer ham, cheese, broccoli and onion in pie crust. Pour egg mixture over ham, cheese and broccoli. Bake for 40 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving. NOTES : Can substitute one 10-oz. pkg. frozen chopped broccoli for frozen broccoli flowerets. Can substitute any cheese of preference; Swiss suggested.

Harvest Apple Coffee Cake
3 medium apples (about 1 pound) 1 1/2 cups sugar (divided) 1 cup whole-wheat pastry flour 1 1/2 teaspoons ground cinnamon 2 cups all purpose flour 1 teaspoon baking powder 6 egg whites 1 cup unsweetened applesauce

1 teaspoon vanilla 1/2 cup chopped walnuts 1 cup raisins Powdered sugar (optional) Preheat oven to 350º. Spray a 10" no-stick tube pan with no-stick spray and set aside. Peel, core, and finely chop apples. Set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, 1 cup of sugar, cinnamon and baking powder. In another large bowl, beat egg whites with clean, dry beaters until soft peaks form. Slowly beat in remaining 1/2 cup of sugar. Slowly beat in applesauce and vanilla. Then slowly beat in about one-quarter of flour mixture. Fold egg white mixture into remaining flour mixture. Then fold in apples, walnuts and raisins. Pour batter into prepared tube pan. Bake about 1 hour or until a toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes. Then invert cake onto a serving platter and remove pan. Cool slightly. If desired, lightly sift powdered sugar over top. Serve warm.

Hash Brown Breakfast Quiche
4 cups Frozen hash browns, thawed 1/4 c Minced green onions 2 TB Butter or margarine, melted 1 Tsp. Black pepper, divided 1 can (10 3/4-ounce) CAMPBELL'S -Condensed Cream of Chicken -Soup or Reduced Fat Creamof Chicken Soup 4 lg. Eggs, beaten 1 cup (4 ounces) shredded sharp -Cheddar cheese 1 cup Minced cooked ham 1/2 cup Minced green bell pepper Combine hash browns, green onions, butter and 1/2 teaspoon ground black pepper; press into bottom and up sides of a greased 10-inch quiche dish or tart pan. Bake at 425 for 25 minutes or until lightly browned around edges. Let cool 10 minutes. Combine remaining 1/2 teaspoon pepper, soup and next 5 ingredients, stirring well. Pour evenly into prepared crust. Bake at 350 for 50 minutes or until set. Let stand 10 minutes before serving. Note: Frozen hash browns with onions and peppers may be substituted for hash browns and green onions. Thaw hash browns quickly in microwave on defrost cycle or let stand in refrigerator overnight.

Hash Brown Casserole
Canola cooking spray 2 pounds frozen country-style hash brown potatoes, thawed 2 tablespoons melted butter 6 tablespoons chicken broth 1 (10 3/4-ounce) can condensed cream of chicken soup 8 ounces fat-free or light sour cream 1 cup chopped onions 2 cups shredded reduced-fat sharp Cheddar cheese 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups crushed cornflakes (use your hands to crush the flakes into a 2-cup measure)

Preheat oven to 350 degrees. Coat a 9-by-13-by-2-inch baking dish with cooking spray. In a large bowl, combine hash browns, butter, broth, condensed soup, sour cream, onions, cheese, salt and pepper; stir to blend well. Transfer to baking dish. Sprinkle cornflakes over the top; gently press cornflakes into casserole. Generously coat cornflakes with cooking spray. Cover with foil; bake 30 minutes. Remove foil; bake 10 to 15 minutes or until casserole is lightly brown on top and bubbling. Yield: 12 servings.

Hash Brown Casserole (Lower Fat)
Canola cooking spray 2 pounds frozen country-style hash brown potatoes, thawed 2 tablespoons melted butter 6 tablespoons chicken broth 1 (10 3/4-ounce) can condensed cream of chicken soup 8 ounces fat-free or light sour cream 1 cup chopped onions 2 cups shredded reduced-fat sharp Cheddar cheese 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups crushed cornflakes (use your hands to crush the flakes into a 2-cup measure) Preheat oven to 350 degrees. Coat a 9-by-13-by-2-inch baking dish with cooking spray. In a large bowl, combine hash browns, butter, broth, condensed soup, sour cream, onions, cheese, salt and pepper; stir to blend well. Transfer to baking dish. Sprinkle cornflakes over the top; gently press cornflakes into casserole. Generously coat cornflakes with cooking spray. Cover with foil; bake 30 minutes. Remove foil; bake 10 to 15 minutes or until casserole is lightly brown on top and bubbling. Yield: 12 servings.

Hash Brown Potato Casserole
1 2 lb. bag frozen hash brown potatoes 1 small onion diced 1 cup shredded cheddar cheese 1 c sour cream 1 can cream of chicken soup Salt and pepper to taste 1 c crushed corn flakes 2 T butter, melted Preheat oven to 350. Thaw potatoes, add all other ingredients, put in a buttered dish. Top with crushed corn flakes tossed in melted butter. Bake uncovered, 1 1/2 hours.

Hash Brown Casserole #2
2 (10-3/4oz) cans condensed cream of potato soup -- undiluted 1 cup sour cream 1/2 tsp. garlic salt 1 (2 lb.) pkg. frozen hash brown potatoes

2 cups shredded cheddar cheese 1/2 cup grated Parmesan cheese Preheat oven to 350. In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese; mix well. Pour into a greased 13x9" baking dish. Top with Parmesan. Bake, uncovered, for 55-60 min. or till potatoes are tender.

Hash Browns Casserole
3 1/2 cups hash browns 1 pound ground sausage OR 1 1/2 cups chopped ham 1 teaspoon dry mustard Salt and pepper to taste 2 tablespoons flour 2 cups milk 6-8 eggs, beaten 2-3 cups shredded cheese (Colby-Jack or Cheddar) 1 can chopped green chiles (optional) 1 chopped onion (optional) Preheat oven to 425 degrees. Cook and drain sausage. Place hash browns in a 9 x 13 inch baking dish. Mix the dry ingredients, add sausage or ham, chiles and onions, and pour over the hash browns. Mix milk, cheese and eggs, pour over the top of the casserole. Bake for 15 minutes at 425; reduce heat to 300 and bake for 30 minutes more or until set.

Hash Brown Quiche
1 (24 oz.) Pkg. Frozen shredded hash browns, thawed 1/3 cup melted butter 1 cup shredded Swiss cheese 1/2 cup shredded cheddar cheese 1 cup diced cooked ham 1/2 cup milk 4 eggs 1/4 tsp. Salt Grease quiche pan with solid butter. Press thawed hash browns between paper towels to remove excess moisture. Fit hash browns into pan to make a solid crust. Brush potato crust with melted butter being sure to brush top edge too. Bake crust at 425* for 25 minutes. Remove crust from oven and fill with layers of the cheeses and the ham. Beat milk, eggs and seasoned sat together. Pour egg mixture over cheese and ham. Return pan to oven; reduce heat to 350* and bake quiche until knife inserted comes out clean, about 30 minutes.

Hidden Valley Hash Brown Bake
1 (1oz) pkg. Hidden Valley Ranch Dressing mix 1 1/4 cups milk 1 (3oz) pkg. cream cheese 6 cups frozen hash browns 1 tablespoon bacon bits

1/2 cup shredded sharp cheddar cheese Preheat oven to 350. In a blender, combine dressing mix, milk and cream cheese. Pour over potatoes and bacon in a 9" baking dish. Top with cheddar. Bake for 35 min.

Impossible Bacon Breakfast Pie
1 Lb Bacon 1Sm. Can Chopped Green Chiles 1 C Jack cheese -- grated 1 1/2 Cup Milk 1 Cup Bisquick 6 Oz Sour cream 3 Eggs 1 Salt & Pepper -- to taste Preheat oven to 350°. Brown, drain and crumble bacon. Put in bottom of 10" greased pie plate. Top with onion and cheese. Put rest in blender for 1 min. Pour into plate. Bake at 350° until pie tests done with knife (35-45 min).

Impossible Breakfast Pie
6 Eggs 2 cups Milk 1 tsp. Dry mustard 1 cup Bisquick ½ tsp. Oregano leaves 1 lb. Sausage 1 cup Cheese, cheddar, shredded Brown and drain sausage. Mix all ingredients together and cover. Refrigerate overnight. Preheat oven to 350. Pour into greased 2-qt. casserole; bake until knife inserted in center comes out clean, about 1 hour.

Impossible Breakfast Pie (Quiche)
1 lb Sausage (bulk) 1 Green onion bunch, chopped 1 cup Mozzarella, grated 1 ½ cup Milk 1 cup Bisquick 6 oz Sour cream 3 Eggs 1 Salt & pepper to taste Brown, drain and crumble sausage. put in bottom of 11X7 greased pan. Top with onions and cheese. Put rest in blender for 1 min. Pout over meat mixture. Bake at 350 for 35-45 min until tests done with knife.

Impossibly Easy Breakfast Pie
2 (12 oz.) pkgs. bulk pork sausage 1 medium bell pepper, chopped (1 c.) 1 medium onion, chopped (1/2 c.) 3 c. frozen hash brown potatoes 2 c. shredded Cheddar cheese (8 oz.) 1 c. Bisquick 2 c. milk 1/4 tsp. Pepper 4 eggs Heat oven to 400 degrees. Grease rectangular 13-by-9-by-2-inch rectangular baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish. Stir Bisquick, milk, pepper and eggs until blended. Pour into baking dish. Bake, uncovered, 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or just until cheese is melted. Cool 5 minutes. Makes 12 servings.

Mainstay French Toast With Spicy Apple Syrup
1/2 cup butter (1/4 pound) 1 cup brown sugar 2 tablespoons corn syrup 2 medium tart apples, peeled, cored, and sliced (2 cups) 1 (1-pound) loaf French bread, cut into 12 to 13 (1-inch) slices 5 eggs 1 cups milk 1 teaspoon vanilla

Spicy Apple Syrup:
1 (10-ounce) jar apple jelly 1 cup applesauce 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves Dash of salt Heat the butter, sugar, and corn syrup in a saucepan until the mixture is syrupy. Pour into an ungreased 13-x-9-x-2-inch glass baking dish. Cover with the apple, then the bread. Whisk together the eggs, milk, and vanilla and pour the mixture over the bread. Cover and refrigerate for at least 8 hours or overnight. Preheat the oven to 350 degrees F. and bake, uncovered for 40 minutes or until lightly browned. Meanwhile, make the syrup: Combine all the ingredients in a small saucepan. Cook over medium heat, stirring constantly, until the jelly is melted and the syrup is hot. Separate the French toast slices with a knife and serve immediately, with the warm syrup. Servings: 6 to 8 (apple syrup recipe yields about 1-1/2 cups).

Meal In A Muffin Pan
4 to 6 servings 1 can (15 oz.) Corned beef hash 6 eggs Salt and pepper to taste 1 box (8-1/2 oz.) corn bread/muffin mix Grease a 12 -cup muffin pan. Divide hash into six of the cups; press into the bottom and up the sides to form a shell. Break an egg into each shell' season with salt and pepper. Mix muffins according to package directions. Spoon batter into the other six cups. Bake at 400 degrees for 15-20 minutes or until muffins are golden brown and eggs are cooked to desired doneness.

Mini Sausage Quiches
1/2 cup butter, softened 3 ounces cream cheese, softened 1 cup flour 1/2 pound Italian roll sausage 1 cup shredded Swiss cheese 1 TBS snipped fresh chives 2 eggs 1 cup half & half 1/4 teaspoon salt Dash cayenne pepper Blend butter and cream cheese in medium bowl until creamy. Blend in flour, refrigerate for 1 hour. Roll into 24 balls; press each into ungreased mini-muffin cup to form pastry shell. Preheat oven to 375 degrees F. To prepare filling, crumble sausage into small skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives. Whisk eggs, half & half, salt, and cayenne until blended; pour into pastry shells. Bake 30 minutes or until set. Remove from pans. Serve hot.

Mom's Breakfast Strata
Yield: 8 Servings 1 lb. Hot spicy sausage 1 lb. Bacon 12 Slices bread, cubed 2 1/2 cups Grated sharp cheddar 8 large Eggs 1 tsp. Worcestershire sauce opt. 1 tsp. Salt 1 tsp. Dry mustard 1 Quart of milk Fry sausage and bacon. Drain well. Crumble and mix together. Spray a lasagna or 9x13 in baking pan with non-stick spray. Place half the bread cubes and cheese in baking dish, then the sausage and bacon, then the remaining bread and cheese. Beat the eggs and add remaining ingredients. Pour over the casserole and refrigerate overnight. Bake for 1 hour in a Preheated 325F oven.

Mom’s Country Brunch Bake
3/4 lb. Hillshire Farm® Country Recipe Smoked Sausage, chunked, divided 2 eggs, beaten 1 c evaporated milk 1 t Worcestershire sauce 1 ½ c (6 oz) cheddar, shredded 1/2 c green onion, chopped 1 bell pepper chopped (red or green) Grease or spray a 9" quiche pan or pyrex pie pan and preheat oven to 350° F. Place half of sausage in bottom of pan. Combine remaining ingredients except for sausage and pour into pan. Add remaining sausage. Bake in preheated oven at 350 for 45-50 minutes or until set. Allow to cool 10 minutes.

Old Fashioned Blueberry Muffins
1 lb. 2 oz. (4 1/2 cups) all-purpose flour 1 1/4 oz. (3 Tbs.) baking powder 1/2 tsp. Salt 6 oz. (3/4 cup) brown sugar 6 oz. (3/4 cup) granulated sugar 2 1/4 cups low-fat buttermilk 12 oz. (1 1/2 cups) egg substitute 1/2 cup canola oil 1 1/2 lbs. (1 qt.) Wild Blueberries 3 Tbs. granulated sugar 1 1/2 tsp. ground cinnamon In bowl combine flour, baking powder and salt; reserve. In separate bowl whisk together sugars, buttermilk, egg substitute and oil. Add to flour mixture and mix just to blend. Fold in Wild Blueberries. Combine sugar and cinnamon. Scoop 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and sprinkle each muffin with sugar/cinnamon mixture. Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch. Serve warm. Yield: Approximately 36 muffins

Oven French Toast
Butter for greasing 8 oz Loaf French bread, in 1" slice 4 lg Eggs -- slightly beaten 1 cup Milk 1 cup Half-and-half 1 tsp. Vanilla 1/8 tsp. Ground cinnamon 1/8 Ts Ground nutmeg -----TOPPING----1/2c Unsalted butter -- softened 1 c Lt brown sugar -- packed

2 TB Maple syrup 1 cup Coarsely chopped pecans Heavily butter a 9-inch square baking dish. Fill dish with bread slices. In a medium bowl, combine eggs, milk, half-and-half, vanilla, cinnamon and nutmeg. Pour egg mixture over bread. Cover and refrigerate overnight. To make the topping: The next day, in a small bowl blend butter, brown sugar and maple syrup with a fork. Stir in pecans. Spread topping evenly over bread. Bake, uncovered, in a preheated 350-degree oven until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving.

Overnight Coffee Cake
1 small pkg. Frozen Dinner Rolls 1/4 cup brown sugar 1/2 pkg. (regular 4 serving size box) butterscotch pudding mix (not instant) 1 tsp. cinnamon 1/2 cups chopped pecans 1/4 cup melted buter Grease bundt pan and place frozen dinner rolls on bottom. Sprinkle with brown sugar, then pudding mix, then cinnamon and finally nuts. Drizzle melted butter evenly over top. Place in cold oven overnight to raise, no need to cover. Bake in a preheated 350 oven for 25-30 minutes. Turn out onto plate at once.

Overnight Crunchy French Toast
3 Eggs 1 cup Milk 2 Tbs. Sugar 1 tsp. Vanilla 1/4 tsp. Salt 3 cup Corn flake cereal; crushed 8 slices French bread; - (3/4-inch thick) In shallow bowl, combine eggs, milk, sugar, vanilla and salt. Mix well. In separate bowl, place crushed cereal. Dip bread into egg mixture, then into crushed cereal. Place on greased 15x10" baking sheet. Cover. Refrigerate overnight. Bake at 425~F for 15-20 minutes or until golden brown, turning once. Serve with favorite fruit syrup or fresh fruit.

Overnight French Toast
1 long loaf French bread 8 large eggs 3 cups milk 1 teaspoon sugar 1 tablespoon vanilla extract 2 tablespoons butter -- to 3 syrup, honey, jam or yogurt -- for topping Slice bread into 1 to 1 1/2 inch thick slices and arrange snugly in butter 9 x 13 inch baking dish.

Beat eggs in large bowl. Add milk, sugar and vanilla and blend well. Pour over bread. Cover dish tightly with foil or plastic wrap. Refrigerate 4 hours (or up to 36 hours). Preheat oven to 350 degrees. Uncover baking dish and dot with butter. Bake, uncovered, in preheated oven 40 to 50 minutes or until puffed and light golden brown. Top with syrup, honey, jam or yogurt. Makes 6 to 8 servings.

Peanut Butter Banana Quick Bread
1 1/2 cups Flour 1/2 tsp. Salt 1 cup Sugar 1 tsp. Baking soda 1/2 cup Vegetable oil 2 Eggs -- beaten 2 Ripe bananas -- mashed 1/2 cup Peanut butter Preheat oven to 325 degrees F. Coat 4 mini loaf pans with vegetable cooking spray. Combine dry ingredients; blend well and set aside. Combine wet ingredients; blend well. Mix together wet and dry ingredients. Do not overmix. Distribute batter among the 4 pans, and bake for 30 to 40 minutes.

Pecan Caramel Rolls
1 package dry yeast 1 cup warm water 1/4 cup granulated sugar 1 teaspoon salt 2 tablespoons melted margarine 1 egg 3 1/4 to 3 1/2 cups flour 1/3 cup margarine 1/2 cup brown sugar 1 tablespoon corn syrup 2/3 to 1 cup pecan halves 1/2 cup granulated sugar 2 teaspoon freshly ground cinnamon In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days). Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes.

Remove from the oven and IMMEDIATELY turn upside down onto a platter.

Pecan Upside Down Coffee Cake
1 c. pecans, chopped 1/2 c. Karo light or dark corn syrup 2 tbs. margarine or butter, softened 2 c. Bisquick baking mix 1/2 c. sugar 1/2 c. milk 1 tsp. vanilla 1/2 tsp. ground cinnamon 1 egg Preheat oven to 350 degrees. Mix pecans, corn syrup and margarine in ungreased round pan, 9 x 1 1/2 inches. Spread to cover bottom of pan. Mix remaining ingredients, beat 30 seconds and spread over pecan mixture. Bake until golden brown and wooden pick inserted in center comes out clean, about 30 minutes. Run knife around edge of pan to loosen; immediately invert on heatproof serving plate.

Pepperidge Farm® French Toast Casserole
16 oz. Pepperidge Farm® Cinnamon Swirl Bread-any variety -- cubed 6 eggs 3 cups milk 2 tsp. vanilla extract Confectioners' sugar In a greased 3-quart shallow baking dish, arrange bread cubes. Mix eggs, milk and vanilla. Pour over bread. Cover and refrigerate 1 hour or overnight. Uncover. Bake at 350°F. for 50 minutes or until golden. Sprinkle with confectioners' sugar. Serve with maple syrup, if desired

Pepper, Ham, and Potato Hash Browns
3 tablespoons extra-virgin olive oil 1 pound (2 large) baking potatoes, like russets, baked, cooled, stored in fridge over night, peeled, and cut into small dice (or buy the frozen ones!!!!!) 1 cup finely chopped onion 1 red or bell green pepper, finely chopped 2 tablespoons butter 2 cups cooked and finely diced ham Salt and freshly ground black pepper 4 fried eggs, for garnish Heat the oil in a large skillet over moderately high heat until hot. Add the potatoes and cook, stirring occasionally until golden brown. Add the onion and bell pepper and cook, stirring until tender. Transfer the vegetables to a bowl and add the butter and the ham to the pan. Cook,

stirring occasionally until the ham is golden. Add the potatoes and vegetables back to the pan, and heat until crispy. Season with salt and pepper. If desired, top each portion with a fried egg.

Pina Colada Punch
2 small cans pina colada 1 can pineapple juice 1 bottle Sprite 1 container orange sherbert Mix all - serve in tall chilled glasses, garnished with orange slice & umbrella picks

Pineapple Coffee Cake
1/2 cup margarine -- softened 1 cup brown sugar -- firmly packed 2 eggs 1 teaspoon baking soda 1 cup sour cream 2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon vanilla extract 1 cup crushed pineapple -- drained 1/4 cup sugar 1/3 cup brown sugar -- firmly packed 1/2 cup chopped walnuts 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Preheat oven to 350° F. and grease a 9 x 13-inch pan well. Prepare the batter by creaming together the margarine and 1 cup brown sugar. Add the eggs and beat well. Combine the soda with the sour cream. Mix together the flour, salt and baking powder, add alternately to the margarine mixture with the sour cream mixture. Add the vanilla; mix well. Grease well a 9x13inch pan. Pour in half the batter. Spread the pineapple over this as a filling, and then add the remaining batter. Make a topping by combining the sugar, 1/3 cup of the brown sugar, walnuts, cinnamon and nutmeg. Sprinkle the topping over the batter. Bake at 350 F. for 25 to 30 minutes. Serves 20

Pineapple Crumb Coffee Cake
This coffee cake is the grand finale to any brunch. Everyone will tell you they are too full but they will still eat a big slice. You can make the Pineapple Filling a day in advance.

Pineapple Filling
About 4 cups chopped fresh pineapple (1 medium pineapple) 3/4 cup sugar 1 TBS lemon juice 1 1/2 tsp vanilla

4 1/4 cups unbleached all-purpose flour 1/2 cup sugar 1 tsp. active dry yeast 1/2 tsp. salt 1 cup milk 1/2 cup unsalted butter 2 tsp. vanilla 4 eggs

Cheese Filling
1 pound cream cheese, at room temperature (or reduced fat cream cheese) 1/2 cup sugar 3 eggs (egg beaters can be used) 1 1/2 teaspoons vanilla

Cinnamon Crumb Topping
1 cup flour 2/3 cup sugar 1 tsp. cinnamon 1/2 cup butter, cut into small pieces For filling: Place pineapple in a heavy saucepan. Add sugar and lemon juice. Bring to a simmer. Reduce heat and cook, uncovered, until liquid almost evaporates, about 30 minutes. Stir in vanilla. Cool. For the cake: Combine 1 cup of flour, sugar, yeast and salt in a large bowl. Heat milk and butter in a saucepan or microwave until mixture reaches 110 degrees F. Using a large whisk, add hot milkbutter mixture and vanilla to flour mixture; beat until well combined. Add eggs, one at a time, blending well after each. Add remaining flour, 1/2 cup at a time, to make a soft dough that just cleans sides of bowl. Switch to wooden spoon when dough becomes too thick for a whisk. Cover bowl with plastic wrap and refrigerate for 1 hour. Turn chilled dough out onto a floured surface. Knead gently until smooth but still soft. Dust with 1 TBS of flour at a time to keep from sticking; do not over-flour. Place dough in a greased container, turning once to grease top. Cover and let rise at warm room temperature for 1 1/2 hours. Meanwhile, prepare the cheese filling and crumb topping. Cheese filling: Beat the cream cheese, sugar, eggs and vanilla in the bowl of electric mixer until smooth. Refrigerate until needed. Topping: Combine the flour, sugar, cinnamon and butter in food processor bowl; pulse until crumbly. After dough has risen for 1 hour, preheat oven to 350 degrees F. Line a 12 x 18 x1-inch baking sheet with parchment. Rub with butter or shortening. Turn dough onto a lightly floured board and divide in half. Roll out one half of the dough to a 12 x 18-inch rectangle. Fit into pan and press up along the sides. Spread cheese filling evenly over dough. Spread pineapple filling over cream cheese filling. Roll out remaining dough to a 12 x 18-inch rectangle. Place on top of fruit filling and tuck in sides to contain filling. Crimp edges. Sprinkle crumbs on top and set cake aside for 15 minutes. Bake for 35 to 40 minutes, until golden brown and firm to the touch. Cool and cut into squares. Serve warm or at room temperature. Serves 15.

Potato Breakfast
1 or 1 1/2 bags frozen hashbrown potatoes 1 small onion, chopped 1 tablespoon butter 1 lb. lean sausage or bacon 18 eggs 1 cup milk 1 to 1 1/2 cups cottage cheese 2 to 3 cups shredded cheddar cheese salt pepper Preheat oven to 375. Spread butter in baking pan. Fry sausage or bacon. Add onion and potatoes. Fry and stir until potatoes start to brown. Put potato mixture in baking pan. Combine eggs, milk, cheeses, salt and pepper. Pour over potatoes. Lightly stir all ingredients. Bake 50 - 60 minutes, until eggs are set. Can be prepared the night before and refrigerated

Potatoes O'Brien
4 medium potatoes -- peeled and sliced -- cut in 1/2" cubes 2 green onions -- white & green parts -- finely sliced 1/2 green pepper -- 1/8" diced 5 fresh basil leaf -- chopped 3 tablespoons bacon drippings Fry diced potatoes in bacon dripping until golden brown, stirring frequently to get even brownness. Add remaining ingredients and further sauté on medium to high heat until peppers are tender. Serve with eggs of your choice, and freshly made sourdough blueberry muffins.

Potatoes 'N' Eggs
1 cup frozen hash brown potatoes with -- onions and peppers 2 slices turkey bacon, cut in 1-inch pieces 1 carton frozen egg product, thawed or 4 eggs 1/8 teaspoon salt 2 tablespoons shredded reduced-fat cheddar cheese 2 tablespoons salsa In a 1-quart microwave-safe casserole mix potatoes and bacon. Cover and cook on 100% power (high) for 3 to 5 minutes or till tender, stirring once. Beat eggs and salt; add to potatoes. Cook uncovered on high for 1 to 3 minutes or till almost set, pushing cooked egg to center after 1 minute, then every 15 seconds. Top with cheese; let stand 1 minute. Serve with salsa. Serves 2.

Power Oat Bar

1 cup regular rolled oats 1/2 cup sesame seed 1 1/2 cups dried apricots, finely chopped 1 1/2 cups raisins 1 cup shredded unsweetened dry coconut 1 cup blanched almonds, chopped 1/2 cup nonfat dry milk 1/2 cup toasted wheat germ 2 teaspoons butter or margarine 1 cup light corn syrup 3/4 cup sugar 1 1/4 cups chunk-style peanut butter 1 teaspoon orange extract 2 teaspoons grated orange peel 1 package (12 oz.) or 2 cups semisweet chocolate baking chips 4 ounces paraffin or 3/4 cup (3/4 lb.) butter or margarine Spread oats in a 10- by 15-inch baking pan. Bake in a 300 degree oven until oats are toasted, about 25 minutes. Stir frequently to prevent scorching. Meanwhile, place sesame seed in a 10- to 12-inch frying pan over medium heat. Shake often or stir until seeds are golden, about 7 minutes. Pour into a large bowl. Add apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well. Mix hot oats into dried fruit mixture. Butter the hot backing pan; set aside. In the frying pan, combine corn syrup and sugar; bring to a rolling boil over medium high heat and quickly stir in the peanut butter, orange extract, and orange peel. At once, pour over the oatmeal mixture and mix well. Quickly spread in buttered pan an press into an even layer. Then cover and chill until firm, at least 4 hours or until next day. Cut into bars about 1 1/4 by 2 1/2 inches. Combine chocolate chips and paraffin in to top of a double boiler. Place over simmering water until melted; stir often. Turn heat to low. Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping (with paraffin, the coating firms very quickly), then place on wire racks set above waxed paper. When firm and cool (bars with butter in the chocolate coating may need to be chilled), serve bars, or wrap individually in foil. Store in the refrigerator up to 4 weeks; freeze to store longer. Makes about 4 dozen bars, about 1 ounce each. Each Bar Total Calories: 188 Carb Grams: 29 Protein Grams: 4.4 Fat Grams: 9.8 Cholesterol: 0.6 mg Sodium: 40 mg

Princess Di's French Toast
2 Slices egg bread 4 Eggs Pinch of ground cinnamon Fruit or maple syrup-for garnish 4 TB Cream cheese, softened ½ ts Vanilla 1 TB Sweet butter or margarine Lightly toast two slices of egg bread. When cool, spread with cream cheese. Beat the eggs. Add vanilla and cinnamon. Dip the cream cheese-spread bread into the egg mixture. Let it soak. Over medium heat, melt 1/2 tsp. butter in a large non-stick skillet. Place the bread in the skillet and pour the remainder of the egg mixture on the slices. Let them brown. Melt remaining butter in another skillet over medium heat. When the bottom of the French toast is brown, flip it into the other pan. Remove when crispy. Serve with fruit or maple syrup.

Pull Apart Bacon Bread
1 pkg. (10 oz) bacon 3/4 c green pepper, chopped 3/4 onion, chopped 3 tubes (7-1/2 oz each) refrigerated buttermilk biscuits 1/2 cup margarine, melted 1/2 c (2 oz) shredded cheddar cheese Cook bacon until crisp. Drain, reserving drippings. Crumble and set aside. In bacon drippings (or vegetable oil) cook green pepper and onion until tender. Cut biscuits in fourths and place in large bowl. Add sautéed vegetables, crisp bacon, margarine and cheese. Toss until thoroughly mixed. Place in a 10" tube pan or bundt pan coated with Pam. Bake at 350* for 30 minutes. Immediately invert onto serving plate. Serve warm.

Rancher's Omelet
6 bacon slices, diced 2-tbs. onion finely chopped 1 cup potatoes- grated raw 6 eggs beaten 1/2 salt 1/8 tsp. pepper Dash hot sauce 2-tbs. parsley minced Fry bacon until crisp, drain all but 2 tbs. Drippings. Add potatoes & onions. Cook until light brown. Pour eggs into skillet, add salt, pepper & hot sauce. Lift up edges with spatula to let uncooked egg mixture slide underneath. When firm, sprinkle with bacon & parsley. Fold omelet in half & serve

Reuben Brunch Casserole

10 slices rye bread, cut in 3/4 inch cubes 1 1/2 pounds corned beef, cooked 2 1/2 cups (10 oz) Swiss cheese, shredded 6 eggs, lightly beaten 3 cups milk 1/4 teaspoon pepper Preheat oven to 350. Cut rye bread and place in a greased 9x13 inch baking dish. Coarsely shred corned beef and lay meat over bread. Sprinkle with cheese. Beat eggs, milk and pepper until well blended. Pour over meat mixture. Cover with foil and refrigerate overnight. Bake, covered, for 45 min. Bake, uncovered, 10 min. longer or until bubbly.

Quick & Easy Waffles
4 Eggs 1 c Milk 1 TB Baking powder ½ Ts Salt (optional) 2 cup Flour ½ cup Butter -- melted 1 TB Sugar 1 tsp. Vanilla (optional) Beat eggs and sugar until light and foamy. Add cooled melted butter, milk and vanilla extract. Sift flour and baking powder and add to egg mixture. Add salt & beat well. Bake and serve.

Sara Lee Butter Coffee Cake
1 box yellow cake mix 1 (4 serving size) box of vanilla instant pudding 3/4 c. vegetable oil 3/4 c. water 4 eggs 1 T. butter extract 1 T. vanilla Preheat oven to 350 degrees and butter a 9 x 13 baking pan. Beat cake mix, pudding, water, eggs, and oil 8 minutes at medium speed. Add butter extract and vanilla. Pour 1/2 of mixture in buttered 9 x 13 pan. Mix 1/2 c. sugar and 2 T. cinnamon; sprinkle 1/2 mixture over batter in pan. Spread rest of batter and rest of sugar mixture on top. Swirl knife through and bake for 30 to 35 minutes. Drizzle with following: 1 c. powdered sugar 1 T. hot milk 1/2 tsp. butter extract 1/4 tsp. vanilla

Scrambled Eggs Delicious

1 onion, chopped fine 2 tablespoons butter 1/2 cup sliced mushrooms 6 eggs 2 tablespoons water Pinch marjoram Salt and pepper to taste Cook onion in butter until golden brown. Add mushrooms and saute for a few minutes. Break eggs into bowl and add 2 tablespoons water. Beat lightly. Pour egg mixture over onions and mushrooms, sprinkle with pinch marjoram, salt, and pepper and scramble slowly.

Scrumptious Eggs
1 1/2 lb. Monterey Jack cheese; divided 1/2 lb. bacon, ham or sausage 1/2 c margarine; 1 small onion; chopped 1 green pepper; chopped 3/4 lb. fresh mushrooms, sliced 3 c frozen hash browns Preheat oven to 350. Shred cheese and spread half in 9 x 13 casserole dish. Reserve balance for top. Sauté your choice of meat; remove from skillet; wipe out the pan. Melt some butter in skillet and sauté chopped onion and green pepper for 3 minutes. Add mushrooms and sauté until onion is translucent and green pepper is tender. Spread this over the cheese and set aside. Beat together the following ingredients and pour over the sautéed layer in the casserole dish. 7 to 8 eggs 1 3/4 c milk 1 tbs. seasoned salt 1 tbs. dried parsley Top with remaining cheese; cover and bake for 30 minutes COVERED and 15 minutes UNCOVERED.

Shredded Potato Quiche
1 (16 ounce) package frozen shredded hash brown potatoes, thawed 1/4 cup butter, melted 5 eggs, lightly beaten 1 1/2 cups shredded Swiss cheese 1 cup cooked ham 1/4 cup milk salt and pepper to taste Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan. Press potatoes into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned, about 10 to 15 minutes. In a large bowl, stir together beaten eggs, milk, cheese, ham, salt and pepper. Pour egg mixture into baked crust. Bake in preheated oven until center is set, about 20 minutes. The quiche will be browned on top and a knife inserted into the center will come out


Sausage And Biscuits
1 lb Breakfast sausage ¼ cup Flour 1 tsp. Salt 2 cup Milk -- or half milk, Half cream Break up the sausage as you brown it in frying pan. Then remove meat and set aside. Drain all but about 1/4 cup of the fat from the pan; remove pan from heat and stir in flour. Add milk gradually, stirring. Return pan to heat and cook as with any white sauce, stirring until thick and smooth. Return sausage to sauce, turn heat low, and let simmer a bit to blend flavors. Taste for seasoning; you are unlikely to want pepper, but you may need a bit more salt. Serve with eggs of you choice, but scrambled is my preference

Sausage and Potato Breakfast Casserole
1 lb. bulk breakfast sausage 2 Tbs. all purpose flour 1 1/2 Cups whole milk only 1 lb. package frozen shredded hash brown potatoes 4 green onions, finely chopped 2 tsp. fresh parsley 2 tsp. rosemary 1 1/4 Cups grated sharp cheddar cheese Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes. Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese. Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

Sausage Mushroom Quiche
1 pound small fresh button mushrooms 1 pound ground pork breakfast sausage 1/2 cup chopped fresh parsley 3 eggs 1 cup half-and-half cream 1/2 cup grated Parmesan cheese 1/4 teaspoon salt 1 (9 inch) unbaked 9 inch pie crust Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the

stems. Cut in half if large. Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley. In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell. Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

Sausage 'n Egg Brunch Special
1/2 LB smoked sausage 12 oz frozen shredded hash brown potatoes - thawed 1/2 cup sour cream 1/4 cup milk 1/2 cup shredded cheddar cheese 1 tbs. chopped chives 4 eggs Preheat oven to 350. Combine potatoes, sour cream, milk, cheese and chives in medium bowl. Spoon into buttered shallow 2-qt rectangular casserole. Bake 40 minutes. Cut sausage into halves lengthwise, then cut crosswise into bite-sized pieces. Arrange down center of casserole. Bake 10 minutes more. Shape a well in each corner of the potato mixture. Break an egg into each well. Bake 10 to 12 minutes more or until eggs reach desired doneness. Serve immediately.

Savory Breakfast Dish, Bacon, Eggs And Cheese
10 ea. Slices of bacon, part fried 1 cup grated swiss cheese 2 ea. green onions & tops, sliced 4 eggs, beaten 1 ½ cup light cream 1 ¼ tsp. salt 1/8 tsp. white pepper 4 oz. fresh mushrooms (optional) In a large bowl, combine cheese, eggs, bacon (cut in 1" pieces), onions, cream, salt and pepper. Add mushrooms if desired. Pour into lightly buttered 8" square dish. Bake. Remove from oven and let stand for a few minutes before serving.

Shoofly Coffecake
3 cups flour 1 1/2 tsp. baking powder 2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter or margarine, softened 1 cup granulated sugar 3 eggs 1 1/2 teaspoons vanilla 1/2 cup molasses

1 1/3 cup sour cream 1/2 cup brown sugar 1/2 cup chopped nuts 1 1/2 teaspoon cinnamon Preheat oven to 350° F. and grease and lightly flour a 10” tube pan. Mix flour, baking powder, soda and salt. Set aside. In a large bowl combine butter, granulated sugar, eggs, vanilla and molasses. Beat at medium speed for about 2 minutes. Add dry ingredients alternately with sour cream beating till smooth. Mix brown sugar, nuts and cinnamon. Spread one third batter in greased and lightly floured 10" tube pan. Sprinkle one third of the nut mixture. Repeat above process 2x. Bake at 350 degree for 55 minutes. Let stand on wire rack 10 minutes to cool and then remove from tube pan.

Slumber Party Pie
6-8 servings 1/2 lb. bulk pork sausage 1 tube (8 oz.) refrigerated crescent rolls 1 cup frozen shredded hash brown potatoes 1 cup (4 oz.) shredded cheddar cheese 5 eggs 1/4 cup milk 1/2 tsp. salt 1/8 tsp. pepper 2 Tab. grated Parmesan cheese In a skillet, cook and crumble the sausage until browned; drain. Separate crescent roll dough into eight triangles and place on an ungreased 12-in round pizza pan with points toward center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Top with potatoes and cheddar cheese. In a bowl, beat eggs, milk, salt and pepper; pour evenly over all. Sprinkle with Parmesan cheese. Bake at 375 degrees for 20-25 minutes.

S.O.S. (Korean era - U.S. ARMY Style)
1 LB 85% Lean Ground Beef. 3 Tbs. Flour. 1 Cup Beef Broth 2 Cups Milk. 1 Tsp. Worcestershire Sauce. 1/4 Tsp. Nutmeg. Salt and Pepper to taste. In a skillet brown the meat, drain and discard grease. Stir in the flour blending completely with the meat. Stir in the beef broth. Add the milk, cook and stir over medium heat until thickened and bubbly. Stir in the Worcestershire sauce, nutmeg, salt and pepper. Simmer and stir for 3 - 5 minutes, or until thickened. Serve on and over toast slices or biscuit.

S.O.S. (Long Ago "Grunt" style)
1 LB Ground Beef (not lean - 30% fat is best)

Salt and Pepper to Taste Garlic Powder to Taste. 1 Med. Onion (chopped) 1 Tsp. Tabasco Sauce (or to taste) 1 Tbs. Worcestershire Sauce. 1/2 Cup All-Purpose Flour (or as needed) 1/2 Cup Milk. In a large skillet combine the ground beef, salt, pepper, garlic powder, onion, Tabasco sauce and Worcestershire sauce. Cook over medium heat until the red is out of the meat. (The 30% fat ground beef is best for taste, the oils will flavor the thickening ingredients). Gradually stir in enough flour to absorb the excess oil or grease, do not drain off the grease, this gives the flavor! Slowly stir in the milk until at a desired thickness and let simmer for 3 to 5 minutes. Serve over: Toast Slices, Biscuits, with Eggs or Hash Browns.

Sour Cream Coffee Cake
2 sticks butter or margarine, softened to room temperature 3 eggs 1 cup sugar 2 1/2 cups all-purpose flour 2 tsp. baking powder 1 tsp. Salt 1 tsp. baking soda 1 cup sour cream 1 1/2 cups berries, apples, peaches, (whatever you desire) In a large mixing bowl, beat the butter until smooth. Add the eggs and beat thoroughly. Then, add sugar and beat for 2 min. until smooth. In a separate bowl, combine the flour, baking powder, salt, and baking soda. Mix until the ingredients are thoroughly combined. Add to butter, egg, sugar mixture and beat until thoroughly combined. Add the sour cream and beat again. Fold in the fruit and/or nuts Grease and flour a Bundt pan and fill. Bake at 250 for about 50 min.

Sour Cream Waffles
2 eggs 1 cup sour cream 1/4 cup butter 1 cup buttermilk 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 teaspoon baking soda Combine eggs, sour cream, butter and buttermilk. Beat until smooth. In another bowl combine flour, salt, baking powder and soda. Add to liquid mixture. Blend well and bake in waffle baker.

Spanish Omelet
Serves 2-4

2 Tablespoons Olive oil 2 large Potatoes, peeled and sliced 1 medium Onion, sliced 4 Eggs Salt and pepper to taste Heat the oil in a heavy skillet. Add the potatoes and onions. Cook until soft without browning (over low heat). Allow to cool. Lightly beat the eggs. Add the potato mixture. Return to the pan until the eggs are set. Flip the omelet over and cook on the second side (do not fold). Remove to a platter. Slice into wedges.

Spanish Omelet #2 (Spicy!!)
2 TB Butter 2 lg. Onions; chopped fine 2 Buttons garlic 1/2 pt (to 1) tomatoes Dash Red pepper 2 sm. (or 3) red chilies Salt 6 Eggs Brown onion in butter in a large skillet. Add garlic and fry a minute or two. Add tomatoes, pepper, chilies and salt to taste. Beat eggs thoroughly, pour over tomato mixture, let brown and fold in half. Serve hot

Spicy Breakfast Casserole
2 lb. Hot breakfast sausage 1 lb. Mild breakfast sausage 3/4 C Instant grits 2 1/2 C milk 1/2 cup (1 stick) butter 1/3 cup Parmesan cheese 1 (5 oz.) jar sharp processed cheese spread Salt and pepper to taste 12 eggs 3/4 cup milk 4 oz. sharp cheddar cheese, shredded Preheat oven to 350 degrees F. Grease a 9x13” pan. Brown breakfast sausage, breaking up as it cooks, and drain and set aside. Add grits to boiling milk cook 5-7 minutes. Add butter, Parmesan cheese and sharp processed cheese spread, plus salt and pepper to taste. Layer sausage then grits mixture. (Dish can be refrigerated or frozen at this point; thaw before baking) Beat 12 eggs with 3/4 C milk. Pour over grits layer. Top with cheddar cheese. Bake 350 for 1 hour.

Sticky Bun Coffee Ring

3 Tbs. butter or margarine, melted, divided 3 Tbs. maple syrup 1/4 cup packed brown sugar 1/4 cup chopped pecans 1/4 cup chopped almonds 1/2 tsp. ground cinnamon 1 tube (12 ounces) refrigerated buttermilk biscuits Brush a 10 in. Fluted tube pan with 1 Tbs. butter. In a small bowl, combine syrup and remaining butter. Drizzle 2 Tbs. into pan. Combine brown sugar, nuts and cinnamon; sprinkle 1/3 cupful over syrup mixture. Separate biscuits; place in prepared pan with edges overlapping. Top with remaining syrup and nut mixtures. Bake at 375 degrees F for 15 min. or until golden brown. Cool for 1-2 min; invert onto a serving platter. Serve warm.

Stuffed French Toast #1
1 Loaf of bread -- cubed 8 Eggs 8 ounces Cream cheese -- softened 1/3 cup Honey 1 1/3 cups Milk Mix eggs, honey and milk; set aside. In a 9x13" greased pan, evenly layer ½ of the bread cubes, then cheese, and top with the rest of the bread cubes. Pour egg mixture over bread, cover, and leave in refrigerator overnight. Bake at 350~ for 35-40 minutes. Serve with syrup.

Stuffed French Toast #2
1 16-ounce French bread loaf cut in to 18 slices 1 8 ounce and 3 ounce package cream cheese cut in to 1/4 inch slices 12 large eggs 2 cups milk 1/3 cup maple syrup dash of ground cinnamon Place 9 bread slices in a single layer in the bottom of a lightly greased 13 by 9 inch baking dish. Top with cream cheese slices. Place remaining bread slices on top of cheese. Whisk together eggs and next three ingredients. Pour over bread. Cover and chill overnight. Remove from refrigerator and let stand 30 minutes before baking. Bake at 350 degrees for 45 minutes. Shielding with foil after 20 minutes to prevent excessive browning. Serves 6 to 8

Stuffed French Toast (with meat)
1 Loaf large diameter French Bread ½ cup Milk 4 large Eggs ¼ cup Sugar 1 tsp. Cinnamon 1/2lb Boiled ham (thinly sliced) 1 Package American Cheese ½ lb Breakfast sausage

1/2 Package bacon 1 ½ tsp. Vanilla In a large skillet or electric frying pan fry the bacon and breakfast sausage, together but separately, until done. While the meat is cooking, slice the French bread into eight slices approx. 1 1/2" to 2" thick and then slice each slice 3/4 of the way through again. Mix the milk, eggs, sugar cinnamon and vanilla together into a batter in a deep bowl, and set aside. Take up the bacon and sausage and divide each into eight equal parts and the same with the ham. Dip each piece of bread into the batter and submerge it so that both sides and edges are coated. Open each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the bread again. Fry the stuffed batter coated bread slices in the skillet or the elec. fry pan that has been coated with PAM or other suitable non-stick agent.. until golden brown on the outside and the cheese is melted on the inside. Serve two slices to a plate with your favorite garnishes and condiments. (ie. home fries, maple syrup, confectioner's sugar etc...) Submerge it so that both sides and edges are coated. Open each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the bread again. Fry the stuffed batter coated bread slices in the skillet or the elec. fry pan that has been coated with PAM or other suitable non-stick agent.. until golden brown on the outside and the cheese is melted on the inside. Serve two slices to a plate with your favorite garnishes and condiments. (ie. home fries, maple syrup, confectioner's sugar etc...)

Stuffed Peach French Toast
1 - 1 lb. sliced French bread 1 inch thick 4 - Tablespoons peach preserves 1 - 8 oz. Pkg. Cream cheese, softened 6 eggs, beaten 1 cup milk or half & half 1 teaspoon sugar 1 teaspoon vanilla Fresh peaches, powdered sugar, maple syrup In blender, combine softened cream cheese and preserves. Make a pocket in sliced french bread and stuff each piece with 2 tablespoons of mixture. Place in single layer in large pan or dish. With wire whisk, combine eggs, milk sugar and vanilla. Pour mixture over bread, turning once. Do this carefully, so the bread will stay together. Cover with saran wrap and refrigerate overnight. Remove from refrigerator 1/2 hour before cooking, so it will warm up. Grill, till brown, on both sides. Do not press down on bread while cooking. Slice fresh peaches and mix sugar, to your taste, to make a syrup. Toss gently. Serve each piece of toast with peach mixture and powdered sugar. Also good with maple syrup.

Sunday Waffles
2 eggs beaten 2 1/4 cups milk 3/4 cup melted butter 2 1/2 cups all-purpose flour 3/4 teaspoon salt 4 teaspoons baking powder

1 1/2 tablespoons sugar Beat the eggs in a large bowl. Add the milk and the shortening. Measure the salt, baking powder and sugar in to the flour and sift it in to the liquid. Stirring as you do so. Beat until smooth. Spoon in to the waffle iron and bake according to manufacture's instructions. Serve with syrup or your choice of toppings. Makes 10 to 12

Sunny-side-up Casserole
3/4 pound Sharp cheddar cheese 1/2 teaspoon Dry mustard 1/2 teaspoon Paprika 1 teaspoon Salt, or to taste 3/4 cup Sour cream 1 pound Sausage, cooked and drained 10 Eggs Slice half of cheese to cover bottom of 11x7-inch baking dish. Grate other half and set aside. Mix seasonings with sour cream. Pour half of mixture over cheese. Layer crumbled sausage over sour cream. Break whole eggs on top of sausage. Spread on remaining sour cream dollop, without breaking eggs.) Top with remaining grated cheese. Bake at 325 degrees for 25-30 minutes, or until set. Serves 8 to 10

Super Morning Shake
2 tablespoons non-fat dry milk 2 tablespoons honey 1 8 ounce carton vanilla yogurt 1 8 ounce can pineapple chunks in juice undrained 1/2 cup ice cubes Combine first four ingredients in blender. Process until smooth. With blender on add ice cubes one at a time processing until smooth. Serves 2.

Tator Tot Ham Scramble
2 1/2 cups frozen tator tots or cubed hashbrown potatoes 1 cup chopped fully cooked ham 1/4 cup chopped onion 1/4 cup green pepper 2 Tablespoons oil 4 eggs, beaten Salt and pepper, to taste Cheddar or American Cheese In a large skillet, cook potatoes, ham, onion, and green pepper in oil over medium heat for 8-10 minutes or until browned, stirring constantly. If using tator tots, break apart with spatula; mix well. Add eggs; cook and stir until eggs are completely set. Turn heat down, if needed. Season with salt and pepper. Sprinkle with cheese and let it melt a bit. Serve immediately.

Serving Ideas : Serve with buttered toast and orange juice or a fruit smoothie.

The Carriage House Breakfast Pie
½ lb. Bacon, diced 1/4 Green bell pepper, diced 1/4 Red bell pepper, diced 1 sm. Onion, chopped 8 lg. Eggs, fresh 1 lb. Russet potatoes, peeled and grated 2¾ cup Shredded sharp cheddar cheese ½ tsp. Pepper Salt to taste Preheat oven to 350 degrees. Grease a large quiche dish or 6 to 8 individual ramekins. Saute bacon, peppers and onion until soft. Drain on paper towel. Whisk eggs with potatoes, cheese, salt and pepper. Mix in bacon and vegetable mixture. Pour into prepared pan spreading mixture evenly. Bake for 45 minutes, until center is set or knife inserted in center comes out clean. Bake 20 to 30 minutes for individual ramekins. Makes 6 to 8 servings.

Thin New Hampshire Maple Syrup Pancakes
1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 tablespoon real maple syrup 1 egg beaten 1 1/4 cups milk 3 tablespoons butter or margarine melted In a large bowl sift together flour and baking powder. In a separate bowl combine the syrup, egg and milk. Gradually add the liquid mixture to the dry ingredients. Stir until moistened. Add the butter. The batter should be very thin. Add more milk if necessary. Bake on a hot griddle or skillet until bubbles come to the surface and the edges are done. Turn and brown the other side. Makes 8 to 10 pancakes

Topsy Turvy Coffee Ring
1/3 c butter 2/3 c firmly packed brown sugar 3/4 c crushed pineapple, drained and reserve 1 tbsp juice 2 (8 oz) cans crescent rolls (dough remains rolled) Maraschino cherries, if desired Preheat to 375. Melt butter in a small saucepan. Stir in brown sugar and pineapple juice. Bring to a boil, stirring constantly. Pour sugar mixture into bottom of an ungreased 12 cup fluted tube pan. Top with crushed pineapple. Remove dough from cans, but do not unroll. Cut each section into 4 slices. Arrange 10 slices standing up along outer edges of pan. Arrange remaining 6 slices standing up around center hole of pan, Bake for 25 to 30 minutes or until golden brown. Immediately invert onto a serving plate. Garnish with cherries if desired.

Serve warm. 8 servings.

Two-Cheese Potato Hash
2 tablespoons vegetable oil 1/4 cup (1/2 stick) butter 2 packages (28 ounces each) frozen hash brown potatoes with onions and peppers, thawed 1 package (1 ounce) dry ranch dressing mix 1 cup (4 ounces) shredded Parmesan cheese, divided 1 cup (4 ounces) shredded mozzarella cheese, divided 8 eggs 4 scallions, thinly sliced Paprika (optional) Preheat the oven to 350° F. Coat a 9" x 13" baking dish with nonstick cooking spray. Heat the oil and melt the butter in a 12-inch nonstick skillet over high heat. Add the hash browns and cook for 15 to 20 minutes, or until they begin to brown, stirring occasionally. Remove from the heat and add the ranch dressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarella cheese; mix well then spoon into the baking dish. Make 8 evenly-spaced indentations in the potatoes and break an egg into each. Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the remaining 1/2 cup Parmesan and mozzarella cheeses. Bake for 5 to 6 minutes, or until the cheeses melt. Sprinkle with the scallions and serve. * For added color, sprinkle with a dash of paprika just before serving.

Upside-Down Cinnamon-Apple Coffee Cake
1 1/2 cups chopped peeled apples 1 12.4-ounce can Pillsbury® refrigerated cinnamon rolls 1/2 cup pecan halves or pieces 2 tablespoons margarine or butter - melted 1/3 cup firmly packed brown sugar 2 tablespoons corn syrup Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan. Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans. In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan. Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm. 8 servings Prep Time: 20 minutes (Ready in 1 hour)

Weekend Skillet Breakfast

12 slices LOUIS RICH Turkey Bacon cut into pieces 1 med. Potato [peeled & cubed into Small cubes 2 Green onions [with tops thinly sliced] ½ tsp Chili powder 8 oz (1 carton) cholesterol free Egg substitute or 4 Eggs [beaten] Place the bacon and the potato in a non-stick skillet, and cook over medium heat for 12 min., stirring frequently until potatoes are fork tender. Stir in the onions and chili powder, pour the egg substitute (or eggs) evenly over the mixture, cover reduce heat to low and cook for 5 more min. or until mixture is set. Cut into wedges and serve.

Yankee Bacon Bake
1/2 pound sliced bacon 1/2 cup cornmeal 2 cups milk 1/2 cup sifted all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon salt 3 eggs separated Quarter bacon slices. Cook until crisp and drain. Mix cornmeal with 1 cup of milk. Cook until thickened. Remove from heat. Sift together dry ingredients. Blend in to cornmeal. Mix in remaining milk and well beaten egg yolks. Fold in egg whites and bacon. Pour in to a greased 2 quart casserole. Bake at 325 degrees for about 1 hour. For more breakfast recipes visit