BAKED EGGS

cut out a round shape from a piece of toast and place in a muffin tin. moisten slightly with milk. break an egg onto it and put it in a slow oven (300 degrees) until desired consistency.

SPINACH & GOAT CHEESE TARTLETS

4 tbs unsalted butter
3 sheets frozen phyllo dough, thawed
2 tbs grated parmesan cheese
vegetable oil, for brushing
1 lg shallot, minced
1 clove garlic, minced
1 tsp flour
1/4 cup milk
pinch of freshly grated nutmeg
kosher salt & freshly ground pepper
3 1/2 oz mild goat cheese, softened
2 tsp finely grated lemon zest
1 tbs white wine vinegar
2 lg eggs, separated
1 (10 oz) box frozen chopped spinach, thawed & squeezed dry
chopped chives, for garnish

preheat the oven to 350°. melt 1 tbs butter. place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel). brush with melted butter and sprinkle with 1 tsp parmesan. cover with another phyllo sheet, brush with more butter & sprinkle with another tsp parmesan. top with the remaining phyllo sheet and brush with butter. cut the phyllo stack into 24 squares, about 3" each. brush a 24-cup mini muffin pan with oil, then firmly press a phyllo square, buttered-side down, into each cup. bake until golden, 10 minutes.

meanwhile, heat the remaining 3 tablespoons of butter in a saucepan over medium heat. add the shallot and garlic, and cook until translucent. stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. add the nutmeg, 1/2 tsp salt, & pepper to taste. stir in the goat cheese, lemon zest and vinegar until the cheese melts. remove from the heat and mix in the egg yolks, then the spinach.

beat the egg whites to stiff peaks and fold into the spinach filling. spoon about 1 tbs filling in to eat phyllo cup and top with the remaining parmesan. bake until the filling is set, 15 minutes. cool slightly in the pan; remove and top with chives.

24 tartlets

BREAKFAST CASSEROLE

1/2 stick margarine
6 slices white bread, with crust removed
1 lb bulk sausage
1 1/2 cups grated cheese
5 eggs
2 cups cream (or combine 1 small can evaporated milk with whole milk)
1 tsp dry mustard
1 tsp salt

preheat the oven to 300°. melt the margarine in a 9"x13" dish. cut the bread into small pieces & scatter them on the bottom of the dish. cook & drain the sausage and spread it over the bread. spread the cheese over the sausage. with an electric mixer, combine the eggs, milk, and seasonings and blend; pour the mixture evenly over thr bread and sausage. (you may prepare the recipe in advance and refrigerate overnight.) bake for 45 minutes to 1 hour

VEGGIE SAUSAGE STRATA

2 lbs bulk italian sausage
2 med green peppers, coarsely chopped
1 med onion, chopped
8 eggs
2 cups milk
2 tsp salt
2 tsp white pepper
2 tsp ground mustard
12 slices bread, cut into 1/2" pieces
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
2 cups (8 oz) shredded swiss cheese
2 cups (8 oz) shredded cheddar cheese
1 med zucchini, cut into 1/4" slices

in a lg skillet, cook the sausage, green peppers & onion over med heat until meat is no longer pink; drain. in a lg bowl, whisk the eggs, milk, salt, pepper & mustard. stir in the sausage mixture, bread, spinach, cheese & zucchini. transfer to a greased 13"x9"x2" baking dish. cover & refrigerate overnight.

remove from the refrigerator 30 minutes before baking. cover & bake at 350° for 40 minutes. uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.

10-12 servings

HAM & CHEESE FRITTATA

1 cup diced fully cooked ham
1/2 cup diced sweet red OR green pepper
1/2 cup chopped onion
6 eggs, lightly beaten
3/4 cup cottage cheese
1/4 tsp pepper
2 plum tomatoes, sliced
1/4 cup shredded cheddar cheese

in a lg ovenproof skillet coated with pam, saute the ham, red pepper & onion until ham is lightly browned & veggies are tender.

in a bowl, combine the eggs, cottage cheese & pepper; pour over ham mixture. as eggs set, lift edges, letting uncooked portion flow underneath. when the eggs are almost set, broil 4"-6" from the heat for 1 minute or until top is set. top with tomatoes & cheddar cheese. broil 1 minute longer or until cheese is melted.

6 servings

CHICKEN CORDON BLEU CREPES

1 cup flour
2 eggs
1 1/4 cups milk

FILLING:

2 cups coarsely chopped cooked chicken
2/3 cup chopped fully cooked ham
1 cup (4 oz) shredded swiss cheese

SAUCE:

2 tbs butter OR margarine
2 tbs flour
1 tsp chicken bouillon granules
1 1/2 cups milk
1/4 cup shredded swiss cheese
2 tbs chopped fully cooked ham
minced fresh parsley

in a bowl, whisk the flour, eggs & milk until smooth. cover & refrigerate for 1 hour.

heat a lightly greased 7" skillet. pour about 2 tbs batter into the center of the skillet; lift & tilt pan to evenly coat bottom. cook until top appears dry; turn & cook 15-20 seconds longer. remove to a plate. repeat with remaining batter  adding oil to the skillet as needed. place waxed paper between crepes. sprinkle chicken, ham & swiss cheese over crepes. roll up tightly. placd seam side down in a greased 13"x9"x2" baking dish.

for sauce: in a small saucepan,melt butter. stir in the flour & bouillon until blended. gradually whisk in milk. bring to a boil; cook & stir for 1-2 minutes or until thickened & bubbly. remove from heat. stir in swiss cheese & ham until cheese is melted. pour 2/3 cup sauce over crepes. bake, uncovered, at 350° for 15-20 minutes or until bubbly & heated through. sprinkle with parsley. serve with remaining sauce.

7 servings

CINNAMON SWIRL LOAVES

1/3 cup shortening
1 1/2 cups plus 2 tbs sugar, divided
3 eggs
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk
1 tbs ground cinnamon

in a lg mixing bowl, cream shortening & 1 1/2 cups sugar. add eggs, one at a time, beating well after each addition. beat in vanilla. combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with buttermilk.

spread half of the batter in two greased & floured 8"x4"x2" loaf pans. combine cinnamon & remaining sugar; sprinkle half over batter. spread with remaining batter; sprinkle with remaining cinnamon-sugar. bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks.

makes 2 loaves

EGGNOG PANCAKES

2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg (optional)
2 eggs
1 1/2 cups eggnog
2 tbs butter OR margarine, melted

in a bowl, combine flour, baking powder, salt & nutmeg if desired. in another bowl, beat eggs, eggnog & butter; stir into dry ingredients just until moistened. pour batter by 1/4 cupfuls onto a lightly greased hot griddle. turn when bubbles form on top; cook until second side is golden brown.

makes 1 dozen

MAPLE-ALMOND GRANOLA WITH CRANBERRIES & DATES

5 cups rolled (old-fashioned) oats
1 cup sliced almonds
3/4 cup sweetened dried cranberries
3/4 cup unsweetened shredded coconut
1/2 cup chopped dates
1/2 cuo sesame seeds
2/3 cup pure maple syrup
1/4 cup corn oil OR other mild-tasting oil
1/4 tsp ground cinnamon
pinch of salt

combine all the ingredients in a lightly oiled 4-qt slow cooker & stir to combine. cook on HIGH for 1 1/2 hours, uncovered, stirring occasionally.

reduce the heat to LOW & cook, uncovered, for 2 hours, stirring occasionally, until the mixture is crisp & dry.

spread the granola on a baking sheet to cool completely. store in airtight jars. it will taste best if used within 2 weeks.

makes about 8 cups

TRY MIXING THINGS UP FOR VARIETY. SUBSTITUTE DRIED BLUEBERRIES FOR THE CRANBERRIES, USE RAISINS INSTEAD OF DATES, OR OMIT THE COCONUT IN FAVOR OF SOMETHING YOU LIKE BETTER.

DUTCH BABY (GERMAN PANCAKE)

1/2 cup flour, sifted
3 lg eggs, lightly beaten
1/2 cup milk
1/2 tsp vanilla
3 tbs melted butter
1/4 tsp salt
mixed berries, syrup, whipped cream, powdered sugar (for serving)

preheat oven to 350°. grease a 9" oven-safe skillet with butter & set aside.

gradually add flour to beaten eggs, mix with a fork. stir in milk, vanilla, butter & salt. pour batter into prepared skillet.

bake at 350° for 25 minutes or until golden brown. cut into wedges & serve warm with berries, syrup, whipped cream, & powdered sugar.

4 servings

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

1 (13-16 oz) loaf french bread
8 lg eggs
2 cups half-and-half
1 cup milk
2 tbs sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt
praline topping (recipe below)
maple syrup

slice french bread into 20 (1") pieces. arrange slices in a generously buttered 9"x13" baking dish in two rows, overlapping the slices. in a lg bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg & salt. beat with a rotary beater or whisk until blended, but not too bubbly. pour mixture over the bread slices, making sure all are covered evenly. spoon some of the mixture between the slices. cover with foil and refrigerate overnight.

the next day, preheat oven to 350°

spread praline topping evenly over the bread. bake for 40 minutes until puffed & lightly golden. serve with maple syrup.

PRALINE TOPPING:
1/2 lb (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tbs light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

combine all ingredients in a medium bowl & blend well.

6-8 servings

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

CAKE:

1 stick + 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled, cored and chopped apples

CRUMBLE TOPPING:

1/2 cup packed light brown
1/2 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter softened

BROWN SUGAR GLAZE:

1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

preheat oven to 350°. lightly grease a 13"x9" glass baking dish with 2 teaspoons of the butter.

in a large bowl, cream together the remaining stick of butter until light and fluffy. add the eggs one at a time, beating after the addition of each one. in a separate bowl or a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. add to the wet ingredients, alternating with the sour cream and vanilla. fold in the apples. pour into the prepared baking dish, spreading out to the edges.

to make the topping: in a bowl, combine the sugar, flour, cinnamon and butter. mix until it resembles coarse crumbs. sprinkle the topping over the cake and bake until golden brown and set, 35-40 minutes. remove from the oven and let cool on a wire rack for at least 10 minutes.

to make the glaze: in a bowl combine the sugar, vanilla, and water and mix until smooth. drizzle the cake with the glaze and let harden slightly. serve warm.

12 servings

BAKED BRUNCH SANDWICHES

3 tablespoons dijon mustard
12 slices bread
6 slices fully cooked ham
12 slices cheddar OR swiss cheese
1 medium tomato, thinly sliced
3 tablespoons butter OR magarine, softened
4 eggs
1/4 cup milk
1/4 teaspoon pepper

spread mustard on one side of 6 slices of bread. layer ham, cheese and tomato over mustard; top with remaining bread. butter the outsides of the sandwiches; cut in half. arrange in a greased 13"x9"x2" dish. beat eggs, milk and pepper; pour over sandwiches. cover and refrigerate 30 minutes before baking. bake, uncovered, at 375° for 30 minutes or until threw sandwiches are golden brown and the cheese is melted.

6 servings

PANCAKE CUPCAKES

2 cups bisquick
1 cup milk
2 eggs
1/2 stick butter
12 tablespoons filling (nutella, fruit jam, or cream cheese)
powdered sugar for sprinkling
maple syrup for serving

preheat oven to 400°. generously coat the bottom and sides of a 12 muffin cupcake tin with butter. make bisquick pancakes per instructions on the box. fill each cup in the cupcake tin halfway. add 1 tablespoon of filling to the middle of each cupcake, then cover with the remaining pancake mix. bake 20 minutes. remove from oven, place on serving dish and use a flour sifter to sprinkle with powdered sugar. serve with warm syrup.

PEACH ALMOND COFFEE CAKE

2/3 cup skim milk
1 egg OR 1/4 cup egg beaters
2 tablespoons canola OR vegetable oil
1/2 teaspoon almond extract
2 cups reduced-fat bisquick
1/3 cup sugar
1 cup chopped fresh OR frozen (thawed and drained) peaches
1/2 cup vanilla low-fat yogurt
1/4 cup packed brown sugar
1/4 cup sliced almonds

heat oven to 375°. spray round pan (8"x1 1/2") with pam. mix milk, egg, oil and almond extract in large bowl until smooth. stir in bisquick and sugar until bisquick is moistened (batter will be lumpy). spread batter in pan.

mix peaches with yogurt; spoon onto batter. swirl lightly with knife. sprinkle with brown sugar and almonds.

bake 25-30 minutes or until toothpick inserted in cake near center come out clean. serve warm or cool. store covered in refrigerator.

HEARTY SCRAMBLED EGGS

8 eggs
1 1/4 cups diced fully cooked ham
3/4 cup diced cheddar cheese
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
2-3 tablespoons butter OR margarine

in a bowl, beat eggs. add ham, cheese, mushrooms and onion. melt butter in a skillet; add egg mixture. cook and stir over medium heat until eggs are completely set and cheese is melted.

4 servings

NO-TURN OMELET

8 eggs, beaten
2 cups cooked crumbled sausage OR cubed fully cooked ham
2 cups cubed american cheese
2 cups milk
1 cup crushed saltines (about 24)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2-1 teaspoon salt

combine all ingredients in a large bowl; pour into a greased shallow 3 quart or 13"x9"2" dish. bake, uncovered, at 350° for 45 minutes or until a knife inserted near center comes out clean. let stand 5 minutes before serving.

8-10 servings

NOTE: may be prepared in advance, covered and refrigerated overnight. remove from fridge 30 minutes before baking.

OVERNIGHT COFFEE CAKE

1/3 cup butter OR margarine, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg, beaten
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup buttermilk

TOPPING:

1/4 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg, optional

in a mixing bowl, cream butter and sugars. add egg; mix well. combine flour, baking powder, baking soda and cinnamon; add to creamed mixture alternately with buttermilk. beat well. spread into a greased 8" square pan. combine topping ingredients; sprinkle over batter. cover and refrigerate overnight. bake, uncovered, at 350° for 40-45 minutes or until the cake tests done.

6-8 servings

BANANA BREAD OATMEAL

1 1/4 cups milk (soy or almond milk can be used)
1/2 cup mashed banana (about 1 1/2, overripe)
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup quick oats
2 teaspoons brown sugar

in a large saucepan, whisk together the milk, mashed bananas, and spices. heat the mixture on medium heat. when it starts to boil, add the rolled oats and cook for 5 minutes, stirring occasionally, or until oats are soft and the liquid has been absorbed.

pour into a bowl and top each serving with a teaspoon of brown sugar and banana slices.

2 servings

HASH BROWN EGG BAKE

1 (32 oz) frozen cubed hash brown potatoes, thawed
1 pound sliced bacon, cooked and crumbled
1 cup (4 oz) shredded cheddar cheese, divided
1/4-1/2 teaspoon salt
8 eggs
2 cups milk
dash paprika

in a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. spoon into a greased 13"x9"x2" baking dish. in a bowl, beat eggs and milk until smooth; pour over hash brown mixture. sprinkle with paprika. bake, uncovered, at 350° for 45-50 minutes or until golden. top with remaining cheese.

8 servings