Breakfast

8 eggs
¼ cup 2% milk
1 tsp. garlic powder
¼ tsp. pepper
1 cup cubed fully cooked ham
1 Tbsp. butter
1 medium ripe avocado, peeled and cubed
1cup (4 oz.) shredded Colby Monterey jack cheese

1/3 lbs bulk pork sausage
1 T flour
1/8 tsp salt
½ tsp black pepper
¾ cup + 2 T milk, divided
1 Tbsp margarine
1/2 cup shredded hash brown potatoes, thawed
2 eggs
1/8 tsp garlic salt
1 can refrigerated biscuits
1/2 cup shredded cheddar cheese

Cook sausage in a large skillet over medium heat until no longer pink; rinse and drain Return to skillet.

Stir in the flour, salt and pepper until blended; gradually add ¾ c of the milk.

Bring to a boil, cook for 2 minutes or until thickened.

Add butter and potatoes.

Cook over medium heat 5 minutes.

Whisk the eggs, garlic, and remaining milk and pepper, add to skillet.

Cook and stir until almost set (slightly runny eggs).

Press each biscuit onto the bottom and up the sides of ungreased muffin tins.

Spoon the egg-sausage mixture into cups, top with cheese.

Bake at 375° for 18-22 minutes or until golden brown.

Cool for 5 minutes before removing from the pan.

Serve immediately.

¾ lb bulk spicy pork sausage
½ cup chopped onion
½ cup chopped green pepper
4 cups refrigerated or frozen hash brown potatoes, thawed
6 oz (1 ½ cups) shredded cheddar cheese
4 eggs
¾ cup milk
1 cup salsa

Heat oven to 350°. Grease 8-in square baking dish.

In medium skillet, brown sausage with onion and pepper. Drain.

Arrange potatoes in the bottom of baking dish.

Top with half of the cheese, all of the sausage and the remaining cheese.

In a small bowl, beat the eggs slightly. Add milk. Pour over mixture in dish. Cover with foil.

Bake at 350° for one hour. Uncover and bake an additional 10 minutes or until knife inserted in the center comes out clean.

Let stand 5 minutes before serving.

Serve topped with salsa.

3 large egg whites
Coarse salt and ground pepper
1 tsp olive oil
1 cup packed baby spinach
¼ c low-fat cottage cheese
2 Tbsp grated parmesan

In a medium bowl, whisk together egg whites and 1 Tbsp water; season with salt and pepper, set aside.

In a medium nonstick skillet, heat oil over medium high. Add spinach, and season with salt and pepper; cook until wilted and tender, 1 minute. Add egg whites; cook until nearly set, using a flexible heat proof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes.

Dollop cottage cheese on top of omelet, sprinkle with Parmesan, and season with salt and pepper. Gently slide omelet onto a serving plate, folding it over on itself by tipping skillet.

4 eggs
French bread toast

In a 12 inch straight-sided skillet, heat 2 inches of water over medium until bubbles cover the bottom and side of pan.

Crack each large egg into a separate small bowl (do not use eggs with broken yolk).

When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.

Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes.

Use rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water.

If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

Cream cheese, smoked salmon, and capers
Sliced tomato and cream cheese
Sautee spinach and sliced garlic
Butter and prosciutto, ham or bacon
Lightly roasted asparagus and shaved Parmesan
Pesto and a drizzle of extra-virgin olive oil
Ricotta and sautéed button mushrooms
Melted Gruyere cheese

1 cup raisins
1 cup wheat bran
1 cup all-purpose flour (spooned and leveled)
¾ cup whole-wheat flour (spooned and leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
½ cup plain low-fat yogurt
¼ cup packed dark-brown sugar
½ cup molasses
½ cup (1stick) unsalted butter, melted
1 large egg
1 can (20 ounces) pineapple tidbits, drained

Preheat oven to 350°.

Line two 12-cup muffin pan with 18 paper liners.

Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds

In a medium bowl, combine bran, flours, baking powder, baking soda and salt.

In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree.

Add dry ingredients and stir to combine; fold in pineapple.

Divide batter evenly among liners.

Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes

3 Tbsp vegetable oil
6 corn tortillas, torn into small pieces
½ white onion, diced small (1 cup)
1 medium tomato, diced small (1 cup)
1 large poblano chile, seeded and diced small (1 cup)
Coarse salt and pepper
8 large eggs, lightly beaten
½ cup grated cheddar cheese
Salsa or hot sauce for serving

In a large skillet, heat oil over medium-high.

Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes.

With slotted spoon, transfer to paper towels to drain.

Discard all but 2 teaspoons oil from skillet.

Add onion and chile and cook until onion is soft, about 5 minutes.

Add tomato and cook until it begins to break down, 2 to 3 minutes.

Season with salt and pepper.

Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Preheat oven to 375. Lightly butter 6 standard muffin cups.

With a rolling pin, flatten bread slices slightly and, with a 4 1/2 -inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch and gaps.

Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once.

Lay 1 bacon slice in each bread cup and crack an egg over each.

Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes.

Run a small knife around cups to loosen toasts, serve immediately.

2 eggs
1 tablespoon cream cheese, softened
1 English muffin split and toasted.
2 slices of American cheese
2 slices Canadian bacon

In a skillet, saucepan, or omelet pan with high sides, bring 2-3 in. water to a boil; reduce heat, simmer gently.
Break cold eggs, one at a time, into a custard cup or saucer.
Holding the dish close to the surface of the water, slip eggs, 1 at a time, into the water.
Cook, uncovered, until whites are completely set and yolks begin to thicken (about 3 minutes).
Spread cream cheese over muffin halves
Top with cheese slices.
In a small skillet, cook Canadian bacon until heated through.
Place over cheese.
Using a slotted spoon place eggs over bacon.

4 large potatoes
¼ head of cabbage, roughly chopped
½ cup cooked, chopped bacon
½ medium onion
Salt and Pepper
Olive oil
Minced chives for garnish

Boil and mash the potatoes. Fry the onion until brown in 1T olive oil and then add to the potatoes. Boil cabbage in salted water until just cooked. Drain and add to the potato mixture along with the bacon. Season with salt and pepper.

Heat olive oil in a large skillet. Shape the bubble and squeak mixture into large balls, place in the hot oil, flatten down with a spatula to make pancake-like shapes. Cook until golden brown, turn, repeat for the other side. Serve immediately with minced chives.

This classic dish originally contained beef along with the left over cooked potatoes and cabbage. The name is apparently due to the sounds that are emitted during the cooking, the vegetables bubble as they are boiled then squeak in the frying pan.

½ c peanut butter
8 ½ in thick slices French bread
2 Tbsp honey
2 medium bananas
2 eggs, beaten
½ c milk
¼ tsp ground cinnamon
1 Tbsp butter
½ c fruit preserves or jam(any flavor)

Spread peanut butter evenly on one side of each slice of bread. Drizzle honey over peanut butter. Cut each banana in half lengthwise, then crosswise, making 8 pieces total. Arrange two banana pieces on four of the prepared bread slices. Top with remaining bread slices, peanut butter sides down.

In a shallow bowl, combine eggs, milk, and cinnamon. Carefully dip sandwiches into egg mixture, coating both sides.

In a large skillet or on a griddle, melt butter over medium heat. Cook sandwiches in hot butter about 2 minutes on each side or until golden.

Meanwhile, in a small saucepan or the microwave, heat fruit preserves until melted, stirring frequently. To serve, cut warm sandwiches in half crosswise. Drizzle with warm fruit preserves.

1 box puff pastry dough (1.1 lb.)
2 T unsalted butter
1 cup frozen hash brown potatoes
1 c red and green bell peppers, seeded, diced
½ c onion, diced
1 c smoked ham, diced
11 eggs
2 T. minced fresh chives
4 oz. cream cheese, softened
2 T. orange juice
1 egg
1 T. water
2 T. Parmesan cheese, shredded

Pre-heat oven to 400°F. Thaw pastry according top package directions.
Melt butter in large skillet over medium heat. Add potatoes and sauté 5 minutes. Stir in peppers and onions; sauté 3 minutes, add ham.

Whisk eggs and chives. Add them to the pan and scramble just until set.  Season with salt and pepper; take off heat, stir in cream cheese and juice until blended. 

Unfold one pastry on a lightly floured work surface. Roll to 12 X 10 inches. Place onto baking paper that will fit a baking sheet.Fill with half the egg mixture, and braid. Repeat with remaining pastry and egg filling. Transfer baking paper and strudel to baking sheet trays.

Combine the remaining egg and water; brush it over the top of the strudels and sprinkle with cheese (at this point strudels may be wrapped in plastic and chilled overnight.) 
Bake 20-30 minutes; or until golden.
Let cool 5 minutes before slicing.

2 cups berries
2 Tbsp sugar
2/3 cup low-fat ricotta cheese
¼ cup strawberry preserves
3 large eggs
2/3 cup milk
2 Tbsp. brown sugar
2 tsp. vanilla extract
12 slices (3/4 inch thick) French bread
Vegetable oil, butter or margarine

Combine berries and sugar in a small bowl. 
Combine ricotta cheese and preserves in a separate bowl; mix well. 
Combine eggs, milk, brown sugar and vanilla extract in a shallow bowl; mix well. 
Spread the ricotta-preserve mixture evenly over six bread slices. 
Top with remaining slices to form sandwiches.
Heat small amount of oil (or butter or margarine) in large, nonstick skillet over medium heat. 
Dip sandwiches in egg mixture, coating both sides. 
Cook on each side for about 2 minutes or until golden brown.
Sprinkle with powdered sugar; top with berries. 
Serve with maple syrup.

Syrup Ingredients:
¾ cup apple cider
½ cup packed brown sugar
½ cup corn syrup
2 Tbsp butter or margarine
½ tsp lemon juice
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg

Pancake Ingredients:
1 cup all purpose flour
1 Tbsp sugar
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
2 eggs, separated
1 cup milk
½ cup canned pumpkin
2 Tbsp vegetable oil

In a saucepan, combine syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat, simmer, uncovered, for 20 to 25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolk, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a large mixing bowl, beat the egg whites until soft peaks form, fold into the batter.

Pour batter by ¼ cupfuls onto a hot greased griddle or skillet. Turn when bubbles form on the top of the pancakes. Cook until second side is golden brown. Serve with warm syrup.

1 cup packed brown sugar
½ cup butter
2 Tbsp honey
1 cup chopped pecans
1 (1 pound) loaf French bread, cut into ½ inch slices
2 cups chopped ham
6 eggs, beaten
1 2/3 cups milk
1 tsp vanilla
1 Tbsp sugar
1 tsp pumpkin pie spice

Combine brown sugar and honey in a 1 qt saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 - 3 minutes). Pour into ungreased 13 X 9 in baking pan. Sprinkle with pecans. Top with half of the bread slices; sprinkle with ham.

Combine eggs, milk and vanilla in a large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped side down. Pour remaining egg mixture over bread slices.

Combine sugar and pumpkin pie spice in a small bowl; sprinkle over top. Cover and refrigerate for 4 hours or overnight.

Heat oven to 350°. Bake, uncovered, 50 - 55minutes or until golden brown and a knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings. Invert onto serving plates. Serve with maple syrup if desired.

2 eggs
1 TBSP water
salt ¼ tsp
pepper dash

Whisk eggs, water, salt and pepper in a bowl.
Heat 6 inch omelette pan (or heavy bottomed, non stick sauté pan), add 2 TBSP butter. Add egg mixture and let cook 30-40 seconds. Using a rubber scraper, pull the cooked edges towards the center, and let the uncooked egg slide into its place on the bottom. When there is no more runny egg remaining, just a little custardy top, remove from heat. With a rubber scraper, flip one side over the middle of itself as you tip the pan back up and slip the omelette onto a plate.
The nice thing about making an omelette is that even if it does not turn out right, it will still taste good!