CHAPTER 2 Breakfast

Scrambled eggs are best served hot, right from the skillet, so have your family waiting for the eggs rather than holding the eggs for them. Serve along with hot, crisp bacon and buttered toast.

INGREDIENTS | SERVES 6

12 eggs, beaten

¹⁄₄ cup light cream

¹⁄₄ cup mascarpone cheese

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon white pepper

¹⁄₄ teaspoon dried marjoram leaves

3 tablespoons butter

1 cup shredded Havarti or Swiss cheese

Cheese Substitutions

Most cheeses can be substituted for each other in recipes. Ricotta cheese is a good substitute for mascarpone, as is softened or whipped cream cheese. Gruyère and Swiss are good substitutes for Havarti, and Colby cheese works well in place of Cheddar. Cotija, a Mexican hard cheese, is a great substitute for Parmesan cheese.

In a large bowl, combine eggs with cream, mascarpone cheese, salt, pepper, and marjoram. Beat with egg beater or hand mixer until smooth.
Heat butter in large skillet over medium heat. Add egg mixture. Cook eggs, stirring occasionally, until they are set, about 10–12 minutes. Add Havarti cheese, cover pan, and remove from heat. Let stand for 2–3 minutes, then remove lid, stir cheese gently into eggs, and serve.

Easy Cheese Frittata

The Italian version of an omelet, a frittata is served open-faced instead of folded over. A blend of shredded Italian cheeses would be ideal for this recipe.

INGREDIENTS | SERVES 4

6 eggs

¹⁄₄ teaspoon nutmeg

Salt and black pepper to taste

2 cups shredded cheese, divided

2 teaspoons olive oil

Flipping a Frittata

Traditionally, a frittata is flipped over before adding the cheese topping. To flip over the frittata, cover the skillet with a plate and then turn the pan over so that the frittata falls on the plate. Set the skillet back on the stove element, and carefully slide the frittata off the plate and back into the pan. Sprinkle the cheese over the top. Cook for 1–2 more minutes, until the cheese has melted.

In a large bowl, whisk the eggs with the nutmeg, salt, and pepper. Stir in 1¹⁄₂ cups cheese.
Heat a medium-sized skillet over medium-high heat. Add the oil, tilting so that it covers the bottom of the pan. Pour the egg mixture into the pan. Cook the frittata on low-medium heat, using a heatproof turner to lift the edges occasionally so that the uncooked egg flows underneath.
When the frittata is firm on top, remove from the pan, turn it, and slide it back into the pan.
Sprinkle the remaining cheese on top and cook for a few more minutes, until the cheese is melted and the frittata is cooked through.

Mini Popovers

Popovers “pop” without any leavening in the batter because it contains lots of gluten and liquid. When the popovers are placed in the hot oven, the batter almost explodes with steam, and the gluten keeps the shell together.

INGREDIENTS | YIELDS 24 POPOVERS

2 eggs

²⁄₃ cup milk

²⁄₃ cup flour

1 tablespoon oil

¹⁄₄ teaspoon salt

Preheat oven to 425°F. Spray mini muffin pans with baking spray and set aside.
Combine all ingredients in medium bowl and beat well with wire whisk until batter is blended and smooth. Pour 1 tablespoon of batter into each prepared muffin cup. Bake for 15–22 minutes or until popovers are puffed and deep golden brown. Serve immediately.

Caramel Rolls

You could add chopped pecans or dark raisins to this easy recipe if you’d like. Place them on the topping before adding the rolls.

INGREDIENTS | YIELDS 12 ROLLS

¹⁄₄ cup caramel fudge ice cream topping

2 tablespoons and ¹⁄₄ cup brown sugar, divided

2 tablespoons heavy cream

¹⁄₄ cup butter, softened

¹⁄₂ teaspoon cinnamon

1 (8-ounce) can refrigerated crescent roll dough

Preheat oven to 375°F. Spray a 9-inch round cake pan with nonstick baking spray.
In a small bowl combine ice cream topping, 2 tablespoons brown sugar, and heavy cream and mix well. Spread mixture evenly in the prepared cake pan.
In another small bowl, combine butter, ¹⁄₄ cup brown sugar, and cinnamon and mix well.
Unroll dough and separate into 4 rectangles. Press seams to seal. Spread butter mixture over rectangles. Roll up dough, starting at the short edge, and pinch edges of dough to seal. Cut each roll into 3 slices and arrange the twelve rolls on the topping in the cake pan.
Bake for 15–20 minutes, until dough is deep golden brown. Invert pan onto serving plate and remove pan. If any caramel remains in pan, spread onto rolls. Serve warm.

Sausage Rolls

Cheese, sausage, thyme, and some puff pastry make delicious little rolls that are perfect for breakfast on the run. Bake them ahead of time, freeze them, and then microwave each on high for 1–2 minutes until hot.

INGREDIENTS | YIELDS 24 ROLLS

24 pork sausage links

1 (17-ounce) package frozen puff pastry, thawed

1 cup grated Cheddar cheese

¹⁄₂ cup grated Parmesan cheese

1 teaspoon dried thyme leaves

1 egg, beaten

¹⁄₄ teaspoon salt

Puff Pastry

Puff pastry is found frozen near the pie shells and cakes in your supermarket. Follow the directions for thawing and using the pastry. Many brands require thawing overnight in the refrigerator so the butter that is encased in the layers of pastry doesn’t melt. Keep a couple of boxes on hand to make easy snacks.

Preheat oven to 400°F. Line cookie sheets with parchment paper and set aside.
In a heavy skillet, cook pork sausage links over medium heat until golden brown and cooked, about 5–7 minutes. Remove and place on paper towels to drain.
Unfold puff pastry sheet and place on a lightly floured surface. In a small bowl, combine cheeses and thyme leaves and toss to combine. Sprinkle this mixture over the puff pastry and gently press cheese mixture into pastry; roll to a 12″ × 18″ rectangle. Cut into three 12″ × 6″ rectangles, and then cut each rectangle in half to make 6 squares. Cut each square into four 3″ × 3″ squares.
Place a cooked and drained sausage on the edge of each square and roll up to enclose sausage; press pastry to seal.
In small bowl, beat egg with salt and brush over sausage rolls. Place on prepared cookie sheets and bake for 12–18 minutes until puffed and golden brown. Serve hot.

Stuffed French Toast

Broiling French toast helps significantly cut the cooking time and ensures that the bread will be crisp.

INGREDIENTS | SERVES 4

4 tablespoons melted butter, divided

¹⁄₂ cup mascarpone cheese, divided

¹⁄₄ cup strawberry preserves

8 slices cracked wheat bread

2 eggs

1 teaspoon vanilla

¹⁄₄ teaspoon cinnamon

Broiling

When broiling foods, be sure to watch the food carefully as it burns easily. Most foods should be placed about 4–6 inches away from the heated coils, and most ovens require that the oven door be slightly open when broiling. Use the broiler pan that came with your oven, or a heavy-duty stainless steel pan that won’t buckle under the high heat.

Preheat broiler. Spread 3 tablespoons melted butter in a 15″ × 10″ jelly-roll pan and set aside.
In a small bowl, combine ¹⁄₄ cup mascarpone cheese and preserves and mix.
Spread preserves mixture on 4 bread slices and top with remaining slices. Cut these sandwiches in half to make triangles.
On a shallow plate, beat remaining ¹⁄₄ cup mascarpone cheese until fluffy; then add eggs, remaining 1 tablespoon melted butter, vanilla, and cinnamon and beat until smooth. Dip sandwiches in egg mixture, turning to coat. Place coated sandwich triangles in butter on jelly-roll pan.
Broil 6 inches from heat source for 4–5 minutes; then carefully turn the sandwiches and broil for 3–5 minutes longer on second side until golden brown and crunchy. Serve immediately.

Instant Granola

Be sure that the melted margarine covers the bottom of the cooking dish, and to spread out the granola mixture so that it doesn’t burn. You can increase the brown sugar to 3 tablespoons if desired.

INGREDIENTS | SERVES 2

3 tablespoons margarine

1 cup quick-cooking oats

¹⁄₄ cup vegetable oil

2 tablespoons brown sugar

2 tablespoons apple juice

¹⁄₂ cup dried fruit and nut mix

Place the margarine in a 1-quart microwave-safe casserole dish. Heat the margarine in the microwave on high heat for 15 seconds, or until it is melted.
In a medium mixing bowl, stir together the quick-cooking oats, vegetable oil, and brown sugar. Spoon the oat mixture into the casserole dish, spreading it out evenly.
Microwave on high heat for 1 minute. Add the apple juice and the dried fruit and nut mixture, stirring to mix thoroughly into the oats.
Give the dish a quarter turn and microwave on high heat for 1 more minute, then another 30 seconds if needed, until the granola is cooked, stirring the granola and making another quarter turn. Be sure not to overcook the fruit. (Do not worry about foaming at the top of the granola.)

Basic Blender Pancakes

If desired, you can replace the yogurt with 2¹⁄₂ cups of either small curd cottage cheese or ricotta cheese.

INGREDIENTS | SERVES 12

2 cups plain yogurt

2 large eggs

3 tablespoons vegetable oil

2 tablespoons granulated sugar

2 tablespoons brown sugar

2 cups all-purpose flour

¹⁄₂ teaspoon salt

4 teaspoons baking powder

Water, as needed

How to Freeze Pancakes

Got leftover pancakes? To freeze, place a sheet of wax paper between each pancake to keep them separate, and wrap in a resealable plastic bag. To reheat the pancakes, unwrap, remove the wax paper, and cook the pancakes in stacks of two in a microwave on high heat for 1–1¹⁄₂ minutes, or in a 375˚F oven for 10–15 minutes.

Preheat a griddle or skillet over medium-high heat.
In a blender or food processor with knife blade attached, blend the yogurt, eggs, and vegetable oil. Add the sugars, flour, salt, and baking powder. Blend until smooth, adding as much water as needed until you have a pancake batter that is neither too thick nor too runny.
Grease the griddle or skillet as needed.
Pour the batter in ¹⁄₄-cup portions into the pan. Cook the pancakes until they are browned on the bottom and bubbles start forming on top. Turn the pancakes over and cook the other side.
Continue cooking the remainder of the pancakes, adding more oil or margarine to grease the pan as needed.

Peach Pancakes

Serve these wonderful pancakes on warmed plates with maple syrup, peach jam, and some powdered sugar sprinkled on top, along with Canadian bacon and orange juice.

INGREDIENTS | SERVES 4

2 ripe peaches, peeled and diced

4 tablespoons sugar, divided

¹⁄₄ teaspoon cinnamon

³⁄₄ cup flour

1 teaspoon baking powder

1 egg, separated

³⁄₄ cup milk

1 teaspoon vanilla

2 tablespoons butter

Cooking Pancakes

Use a ¹⁄₄-cup measure to scoop out the batter, and pour onto a hot, greased skillet. Cook pancakes until the edges start to look dry and cooked and bubbles form on the surface, about 2–4 minutes. Carefully flip the pancakes and cook until the second side is light brown, 1–2 minutes longer.

In small bowl, toss peaches with 2 tablespoons sugar and cinnamon.
In medium bowl, combine flour, remaining 2 tablespoons sugar, baking powder, egg yolk, milk, and vanilla and stir just until combined.
Beat egg white until stiff; fold into flour mixture, and then fold in peach mixture.
Grease a skillet heated to medium with butter and cook pancakes, flipping once, until done.

Orange-Glazed Blueberry Muffins

These mini muffins are the perfect quick breakfast for families on the run. They are tender, sweet, and very delicate; kids love them. Serve warm for best flavor.

INGREDIENTS | YIELDS 44 MUFFINS

1 (9-ounce) package blueberry quick-bread mix

5 tablespoons orange juice, divided

³⁄₄ cup milk

¹⁄₄ cup oil

1 egg

¹⁄₂ cup powdered sugar

Reheating Muffins

You can make muffins ahead of time and store in airtight containers; then reheat for best taste and texture. To reheat, place a few muffins on a microwave-safe plate, cover with microwave-safe paper towels, and heat for 10 seconds per muffin, until warm.

Preheat oven to 375°F. Line 44 mini muffin cups with paper liners and set aside.
In large bowl combine quick-bread mix, 4 tablespoons orange juice, milk, oil, and egg and stir just until dry ingredients disappear. Fill prepared muffin cups two-thirds full of batter. Bake for 10–15 minutes or until muffins spring back when gently touched with finger. Cool for 3 minutes, and then remove to wire rack.
In small bowl combine powdered sugar and 1 tablespoon orange juice; drizzle this mixture over the warm muffins and serve.

Basic Banana Muffins

Freshly baked banana muffins have a sweet flavor. For an extra touch of flavor, add 2–3 tablespoons of sweetened coconut flakes to the muffin batter.

INGREDIENTS | YIELDS 12 MUFFINS

1 cup milk

1 large egg

¹⁄₃ cup vegetable oil

1 teaspoon vanilla extract

3 medium bananas, peeled and mashed

2 cups all-purpose flour

¹⁄₂ teaspoon baking soda

1¹⁄₄ teaspoons baking powder

¹⁄₂ cup granulated sugar

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon ground cinnamon

Muffin Cooking Tips

Muffins are easy to make if you follow a few simple steps. Don’t overbeat the batter—a good muffin batter has a few lumps. Once the batter is mixed, fill the cups and put the muffins in the oven immediately. Be sure not to fill the cups over two-thirds full, or the muffins will have an uneven shape. Remove the muffins from the oven when a toothpick inserted in the middle of a muffin comes out clean.

Preheat the oven to 375˚F. Grease one muffin tin.
In a medium mixing bowl, whisk together the milk, egg, vegetable oil, vanilla extract, and mashed banana.
In a large mixing bowl, stir together the flour, baking soda, baking powder, sugar, salt, and ground cinnamon, mixing well.
Pour the milk mixture into the dry ingredients. Stir until the mixture is just combined and still a bit lumpy (do not overbeat).
Fill each muffin cup about two-thirds full with muffin batter. (If you have leftover muffin batter, refrigerate and use within a few days.) Bake the muffins for 20–25 minutes, until they are a light golden brown and a toothpick inserted in the middle comes out clean.

Chocolate Chip Muffins

Easy-melting semisweet chocolate chips are perfect for baking!

INGREDIENTS | YIELDS 12 MUFFINS

1 cup milk

1 large egg

¹⁄₃ cup vegetable oil

2 cups all-purpose flour

¹⁄₃ cup granulated sugar

¹⁄₂ teaspoon salt

2 teaspoons baking powder

1 cup semisweet chocolate chips

Preheat the oven to 375˚F. Grease one muffin tin.
In a medium mixing bowl, whisk together the milk, egg, and vegetable oil.
In a large mixing bowl, stir together the flour, sugar, salt, and baking powder, mixing well. Gently stir in the chocolate chips.
Pour the milk mixture into the dry ingredients. Stir until the mixture is just combined and still a bit lumpy (do not overbeat).
Fill each muffin cup about two-thirds full with muffin batter. (If you have leftover muffin batter, refrigerate and use within a few days.) Bake the muffins for 20–25 minutes, until they turn a light golden brown and a toothpick inserted in the middle comes out clean.

Pumpkin Bread

It’s important to use pumpkin pie filling, not canned pumpkin purée, in this easy recipe, because it contains spices and emulsifiers that flavor the bread and add to its texture.

INGREDIENTS | YIELDS 1 LOAF

1 cup flour

¹⁄₄ cup whole wheat flour

³⁄₄ cup sugar

¹⁄₂ teaspoon ground cinnamon

1 (3-ounce) package instant butterscotch pudding mix

¹⁄₂ teaspoon baking soda

¹⁄₂ teaspoon baking powder

¹⁄₂ cup butter, melted

2 eggs

1 cup canned pumpkin pie filling

Quick Breads

Quick breads use baking soda or baking powder for leavening; they are quick to stir up and quick to bake. For best results, measure all ingredients carefully and be sure to mix the wet and dry ingredients just until combined. Overmixing will make the bread tough, with large tunnels running through it.

Spray a glass 9″ × 5″ loaf pan with baking spray and set aside.
In a large bowl, combine flour, whole wheat flour, sugar, cinnamon, pudding mix, baking soda, and baking powder and stir to blend. Add melted butter, eggs, and pumpkin pie filling and stir just until blended. Pour into prepared pan.
Microwave the pan on 75 percent power for 8 minutes; then rotate the pan one-half turn and continue microwaving for 8–10 minutes on 75 percent power, or until a toothpick inserted in the center comes out clean. Let stand on a flat surface for 5 minutes; then remove from pan and cool completely on wire rack.

Fun French Toast Sticks with Cinnamon

Kids love making this fun twist on traditional French toast. While maple syrup is the traditional French toast topping, these also taste delicious topped with jam or powdered sugar.

INGREDIENTS | SERVES 4

8 slices raisin bread

4 eggs

1 cup milk

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon ground cinnamon

¹⁄₂ teaspoon vanilla extract

2 tablespoons margarine

¹⁄₂ cup maple syrup, or as needed

Cut each piece of bread lengthwise into 4 equal pieces.
In a small bowl, whisk the eggs with the milk, salt, cinnamon, and vanilla.
Heat the margarine in a skillet on medium to low-medium heat.
One at a time, dip the bread slices in the egg mixture, coating well. Only dip as many pieces of bread in the mixture as you are cooking at one time.
Lay the soaked bread pieces in the skillet. Cook on one side for about 2 minutes until browned; then turn over and cook the other side.
Serve the French toast sticks with the maple syrup.

Marshmallow Breakfast Bars

Breakfast bars make a fun change from regular breakfast cereal. Be sure to keep an eye on the marshmallow mixture so that it doesn’t burn.

INGREDIENTS | SERVES 6

4 tablespoons margarine

¹⁄₂ cup peanut butter

2 cups mini marshmallows

¹⁄₂ cup sugar

¹⁄₂ cup milk

2 cups quick-cooking oats

¹⁄₂ cup raisins

¹⁄₄ cup dried cranberries

Replacing Marshmallows with Mini Marshmallows

Replacing regular-sized marshmallows with mini marshmallows gives you a greater assortment of colors. Use 10 mini marshmallows for every regular-sized marshmallow called for in a recipe.

In a heavy medium-sized saucepan, melt the margarine on low-medium heat. Add the peanut butter, stirring. Turn the heat down to low and add the marshmallows. Continue cooking over low heat, stirring occasionally, until the peanut butter and marshmallows are almost melted.
While melting the marshmallow and peanut butter, heat the sugar and milk to boiling in a separate small saucepan, stirring to dissolve the sugar.
Stir the oats into the melted marshmallow and peanut butter mixture. Stir in the heated milk and sugar, raisins, and cranberries.
Spread the mixture in a greased 9″ × 9″ pan, using a spatula or your hands to press it down evenly.
Chill for at least 15 minutes. Cut into bars.

Nutty Apple Muffins

Delicious muffins—top with low-fat ice cream for a light, sweet dessert.

INGREDIENTS | SERVES 12

1 egg

¹⁄₂ cup orange juice

¹⁄₄ cup canola oil

1¹⁄₂ cups apples, peeled and diced

1¹⁄₂ cups flour

¹⁄₂ cup sugar

2 teaspoons baking powder

Topping:

1 teaspoon cinnamon

¹⁄₄ cup brown sugar

¹⁄₄ cup walnuts (optional)

Preheat oven to 400°F.
Spray 12-cup muffin tray with nonstick cooking spray, or insert paper baking cups into tray.
Combine egg, orange juice, canola oil, apples, flour, sugar, and baking powder in a large mixing bowl. Mix thoroughly, until well blended.
Pour batter into prepared muffin tray.
Prepare topping in a small bowl by combining cinnamon, brown sugar, and walnuts (if using). Sprinkle topping over each muffin.
Bake for 20–25 minutes, until toothpick comes out dry.

Quick Hot Oatmeal

Most oatmeal recipes call for using water; however, you can always substitute milk for a power breakfast with more protein and more calcium. If you are in a rush in the morning, feel free to use the microwave!

INGREDIENTS | SERVES 1

¹⁄₂ cup cooked oats, dry

1 cup low-fat milk

¹⁄₂ teaspoon vanilla extract

1 teaspoon sugar (optional)

Not a “Real” Breakfast Food Eater?

Try any sandwich in the morning with a glass of low-fat milk and a piece of fruit. For example, 2 slices whole grain bread, 2–3 slices turkey, roast beef, or ham, and 1 teaspoon of light mayonnaise or mustard if desired. That works just fine as breakfast.

Pour the oats into a microwave-safe bowl.
Add milk and vanilla extract.
Microwave for 1 minute, 30 seconds, or until thick and creamy.
Sweeten with sugar if desired.

Dutch Baked Apple Pancake

Not only are these pancakes worth the work; they’re fun for the whole family!

INGREDIENTS | SERVES 3–4

Apple filling:

2 tablespoons trans fat–free margarine

3–4 Granny Smith apples, peeled, cored, and sliced thinly

6 tablespoons sugar

1 teaspoon cinnamon

Pancake batter:

3 eggs

¹⁄₂ cup flour

¹⁄₂ cup low-fat milk

1 tablespoon low-fat plain yogurt

1 teaspoon lemon zest, grated

Powdered sugar, to garnish

A Fun Breakfast—Loaded with Vitamin C

Add either an 8-ounce container of any flavor low-fat yogurt, or a glass of low-fat milk and some fresh fruit salad, and this becomes a perfect well-rounded breakfast for all.

Preheat oven to 400°F.
In a skillet, melt the margarine.
Add sliced apples, sugar, and cinnamon. Sauté and continue stirring until apples are soft. Remove from heat, transfer apples to a large round pie pan, and set aside.
Mix eggs until foamy.
Add flour, milk, yogurt, and lemon zest and beat until smooth.
Pour pancake batter over apples.
Place in the oven for 25 minutes, until puffy and golden brown.
Using a sieve, dust powdered sugar over the top before serving.

Traditional Belgian Waffle

There are lots of topping options for these waffles including: fresh berries, raisins, jam, a few mini chocolate chips, low-sugar pancake syrup, and powdered sugar.

INGREDIENTS | Serves 8

2 cups all-purpose flour

2 teaspoons baking powder

3 tablespoons confectioners’ sugar

1 tablespoon canola oil

2 cups low-fat milk

3 eggs, separated

2 teaspoons vanilla extract

1/4 teaspoon salt

Nonstick cooking spray

Round Out This Easy Breakfast

Add a serving of protein, e.g., scrambled eggs, low-fat cottage cheese, or a glass of low-sugar chocolate milk, for a fast and complete breakfast.

Combine flour, baking powder, confectioners’ sugar, oil, milk, egg yolks, vanilla, and salt. Mix well.
Beat the egg whites until stiff and fold into batter.
Spray waffle iron with cooking spray.
Using a 4-ounce measuring cup, pour batter into waffle iron.
Bake about 2–3 minutes, or until light golden brown.
Top with fruit or your favorite topping.

Breakfast Crepes

Here’s another recipe the kids can be hands-on with in the kitchen. And it’s a wonderful Sunday brunch item.

INGREDIENTS | SERVES 8

1 cup all-purpose flour

2 eggs

¹⁄₂ cup low-fat milk

¹⁄₂ cup water

¹⁄₄ teaspoon salt

2 tablespoons margarine, melted

1–2 tablespoons canola oil

Fillings for Breakfast Crepes

Berries and yogurt: Fill crepes with low-fat flavored or vanilla yogurt and fresh berries. Roll crepes and dust with powdered sugar. Dessert Crepes: Using above batter, spread crepes with low-fat frozen yogurt and sliced bananas. Roll crepes and dust with powdered sugar. This batter is so adaptable and delicious that you may fill the crepes with just about any combination of foods. Just fill, roll, and enjoy.

In a large mixing bowl, mix together the flour and the eggs.
Gradually add in the milk and water, stirring until smooth.
Add the salt and melted margarine. Beat until smooth.
Lightly oil a skillet and heat over low heat.
Pour the batter into the skillet, using approximately ¹⁄₄ cup for each crepe.
Tilt pan in a circular motion, so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown.
Loosen with a spatula; turn and cook the other side.
Fill as desired and serve.

Basil Vegetable Frittata

Substitute other favorite vegetables for the mushrooms if you like. If you use peppers or onions, pan-sauté them quickly first to ensure they’re cooked through.

INGREDIENTS | SERVES 6

8 eggs

³⁄₄ cup whole milk

¹⁄₂ cup seeded and chopped tomato

6 ounces button mushrooms, sliced

2 tablespoons chopped basil

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon ground black pepper

¹⁄₂ cup grated Parmesan cheese

Chopped fresh parsley, for garnish

Preheat oven to 375°F.
Combine the eggs and milk in a large bowl and whisk until well blended. Add the tomatoes, mushrooms, basil, salt, and pepper and stir to combine.
Lightly butter a 9-inch square nonstick baking pan. Pour the egg mixture into the prepared pan and top with the Parmesan cheese. Bake for 20–22 minutes, or until lightly browned and eggs are set. Allow to rest for 1–2 minutes and serve hot, garnished with parsley.

Spicy Breakfast Wrap

Choose your own level of salsa! Mild or hot, this is a fun and unique portable breakfast!

INGREDIENTS | SERVES 1

1–2 eggs

1 whole wheat tortilla

3 tablespoons salsa

Talk about Quick and Easy!

With the protein of eggs, the tomato salsa for kick (and even a little bit of vitamin C and antioxidants), the fiber of the wrap or tortilla, and a glass of milk, mornings do not get any better than this. It takes moments to prepare and just a few minutes to eat, but the children will have a nutritious breakfast, which will absolutely improve their performance on that school day!

Spray a small skillet with nonstick cooking spray.
Scramble the eggs in the pan.
Lay tortilla flat and place scrambled eggs down the center. Top eggs with salsa. Roll tortilla up and serve.

Brie and Asparagus Open-Faced Omelet

The rind on the Brie is edible, but is usually trimmed off and discarded. Slightly freeze the cheese to make slicing easier.

INGREDIENTS | SERVES 2

4 large eggs

2 tablespoons freshly grated Parmesan cheese

1 tablespoon butter

1 tablespoon sour cream

¹⁄₄ teaspoon ground nutmeg

¹⁄₂ teaspoon seasoned salt

¹⁄₂ teaspoon freshly cracked black pepper

¹⁄₂ cup of 1¹⁄₂-inch pieces asparagus, cooked and cooled

2 ounces Brie cheese, sliced

Parsley sprigs, for garnish

Egg Storage

Fresh eggs in their shells will last 3 weeks. Raw yolks/raw whites will last 2–3 days, and hard-cooked eggs will last 1 week.

Preheat broiler to medium. Oil a baking sheet.
In a large bowl, beat the eggs and Parmesan cheese.
Melt the butter in a medium-sized nonstick skillet over medium-high heat. Pour in half of the egg mixture and cook, without stirring, until just set. Transfer the omelet to the prepared baking sheet. Repeat with the remaining egg mixture.
Combine the sour cream, nutmeg, seasoned salt, and pepper in a small bowl and set aside.
Arrange the asparagus pieces on top of each omelet and top with the sliced Brie. Broil for 1 minute, until the cheese melts.
Place omelets on serving plates and garnish with the parsley sprigs. Serve hot, with nutmeg sour cream on the side.

Egg, Cheese, and Italian Sausage Pie

If you don’t have a pie pan, you can use a medium-sized ovenproof skillet. Use hot sausage and pepper jack cheese for a spicy wake-up call.

INGREDIENTS | SERVES 4

1 tablespoon butter

8 ounces Italian sausage (mild or hot, or a mixture)

8 eggs, beaten

2 tablespoons chopped fresh parsley

Salt, to taste

Freshly ground black pepper, to taste

³⁄₄ cup grated Cheddar cheese

Put It to the Test

To tell if an egg is old or fresh, place the egg in a bowl of salted water. If it sinks, it’s fresh. Older eggs will float, as the air cell inside the shell expands with age.

Preheat oven to 350°F. Lightly oil a 9-inch pie pan or glass baking dish.
Heat the butter in a medium-sized nonstick skillet over medium heat. Add the sausage and cook until fully browned, about 7 minutes. Let cool slightly.
Press the sausage into the pie pan, spreading it in an even layer over the bottom.
Whisk eggs in medium bowl. Pour the eggs over the sausage and sprinkle with parsley, salt, and pepper. Bake for 7–8 minutes, or until the eggs are almost set. Remove from oven.
Sprinkle the cheese over the top of the eggs and return to the oven until the eggs are done and the cheese is melted, about 6–7 minutes. Serve hot.

Breakfast Kebabs

These kebabs can be assembled in advance and held at room temperature before broiling. You can also add small slices of precooked sausage if desired.

INGREDIENTS | SERVES 4

4 skewers

12 strips bacon (not thick-sliced)

2 ounces Gruyère cheese

16 cherry tomatoes

16 button mushrooms

1 tablespoon vegetable oil

1 teaspoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon soy sauce

¹⁄₄ teaspoon garlic salt

Freshly cracked black pepper, to taste

Brunch Buffet Tip

Use hollowed-out, colorful bell peppers as bowls for sauces. You can also use unsliced bread loaves to serve sauces; rounds work best. Use a sharp knife to cut out the center, insert a bowl, and fill with the sauce.

Clean and oil broiler rack. Preheat broiler to medium-high. If using wooden skewers, soak in warm water for about 15–20 minutes before using.
Cut the bacon slices in half, widthwise. Cut the cheese into 24 small chunks and wrap a piece of bacon around each.
Thread the bacon rolls, tomatoes, and mushrooms alternately onto the skewers, starting and ending with a bacon roll.
Mix together all the remaining ingredients in a small bowl. Brush the mixture over the kebabs.
Broil for 5–7 minutes, turning frequently and brushing with any extra sauce. Serve hot.

Fresh Fruit Kebabs with Vanilla Yogurt Sauce

These are easy to prepare in advance. It is best to use only the freshest, ripest fruits available.

INGREDIENTS | SERVES 4

4 skewers

1 cup diced cantaloupe (1-inch dice)

1 cup diced pineapple (1-inch dice)

1 cup strawberries

1 cup blueberries

³⁄₄ cup vanilla whole-milk yogurt

¹⁄₄ cup heavy cream

Sugar substitute equal to 2–4 tablespoons granulated sugar (to taste)

¹⁄₂ teaspoon vanilla extract

On each skewer thread a piece of cantaloupe, a piece of pineapple, a strawberry, and 2 blueberries.
Whisk together the yogurt, heavy cream, sugar substitute, and vanilla extract in a small bowl. Pour into a serving dish. Serve the kebabs with the dipping sauce on the side.