| CHAPTER 3 |
Breakfast
|
I know that young children will wander away from the table, and that family life is never smooth, and that life itself is full, not only of charm and warmth and comfort but of sorrow and tears. But whether we are happy or sad, we must be fed. Both happy and sad people can be cheered up by a nice meal.
Laurie Colwin, Home Cooking
Our senses are a tremendous gift in helping us remember what is beautiful.
My childhood home had its own set of comforting sounds and smells. I think all of our homes have their unique soundtracks too, but we don't really notice them because we're so busy running through our days and nights.
Now that I'm older and have gone back home for visits, these familiarities have been a source of pleasure to rediscover.
From where my childhood bedroom is upstairs, I could always hear the early morning sounds of my parents at the breakfast table. I couldn't hear words, just the calm rhythm of conversation and coffee cups. I returned home again the other day for a visit, and was awakened from a sound sleep in my old bedroom when the morning sun came through my window. I wasn't fully coherent as I heard my parents talking at the breakfast table, just like they did decades ago. For a split second I thought I was ten years old again, safe at home.
And the smells! Fried chicken. Peach cobbler. Corn bread. From my earliest memories of baking biscuits with my mother to crowding around our table laughing with all of my aunts, uncles, and cousins, I loved being at home, especially at mealtimes.
Home and food: two earthly necessities that are so ordinary for most of us we don't really think about them much. But one thing I've noticed in my life is that God most often speaks to me through the ordinary. In fact, when God chose to come to earth, he arrived in a body like ours. He didn't wow us with answers to the mysteries of the universe. He showed up in the places where he knew we needed him the most. He came into our homes and reminded us he was going to take us home with him one day. He ate with us at our tables and explained that he was the bread and wine of our lives, fulfilling the hunger in each of us to know security, unconditional love, contentment, and peace.
Home and food. The gifts of this earth suddenly seem extraordinarily beautiful.
Father, we thank thee for the night,
And for the pleasant morning light.
For rest and food and loving care,
And all that makes the day so fair.
Help us to do the thing we should,
To be to others kind and good,
In all we do, in all we say,
To grow more loving every day.
Blueberry Biscuits with Lemon Glaze
For the biscuits:
| 3 cups | biscuit baking mix |
| ¼ cup | sugar |
| 1 cup | milk |
| 1 cup | fresh or frozen blueberries |
For the glaze:
| ½ cup | sifted powdered sugar |
| 1 Tbs. | lemon juice |
Preheat oven to 400°F and spray a baking sheet with nonstick cooking spray. In a large bowl, combine baking mix and sugar. Stir milk into dry ingredients just until moistened. Fold in blueberries gently. If using frozen berries, do not thaw them first or biscuits will turn blue.
Turn dough out gently on a lightly floured surface. Pat to ¾-inch thick and cut with 2-inch cutter—but don't twist the cutter. The biscuits won't rise as high. Place biscuits 1 inch apart on prepared baking sheet. Bake for 11–13 minutes, until lightly browned. Meanwhile, combine glaze ingredients. When biscuits have cooled slightly, drizzle with glaze. Makes 10–12 biscuits.
| 8 oz. | sour cream |
| 1 cup | club soda, divided |
| 4½ cups | biscuit baking mix, divided |
| ¼ cup | unsalted butter, melted |
Preheat oven to 450°F. Mix sour cream with half of the club soda. Add 4 cups biscuit mix. Stir with a spoon until just blended. Add remaining club soda and stir again until just blended. (Overstirring will make the biscuits tough.) On a lightly floured surface, pat the dough out to about 1-inch thick. You will need the remaining ½ cup of biscuit mix to keep the dough from being too sticky. Cut with a large biscuit cutter, but don't twist while cutting or the biscuits won't rise as high. Place on a baking sheet and brush with melted butter. Bake for 15 minutes, or until lightly browned.
| ½ cup | sugar |
| 1½ tsp. | grated orange rind |
| ½ tsp. | cinnamon |
| 1 (12 oz.) can | refrigerated buttermilk biscuits |
| 3 Tbs. | orange juice |
Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick cooking spray. Combine first 3 ingredients. Dip each biscuit in orange juice, then dredge in sugar mixture. Arrange biscuits in prepared pan. Sprinkle with remaining sugar mixture and drizzle with orange juice. Bake for 25 minutes or until golden brown. Serve warm. Makes 10 orange rolls.
For the cinnamon sugar filling:
| ¼ cup | brown sugar |
| 2 tsp. | cinnamon |
For the dough:
| 2½ cups | all-purpose flour |
| 2 Tbs. | brown sugar, packed |
| 2 tsp. | baking powder |
| ½ tsp. | salt |
| 1½ cups + 1 Tbs. | heavy cream or milk (cream makes richer rolls) |
For the icing:
| 6 Tbs. | powdered sugar |
| 4–6 tsp. | milk |
Preheat oven to 400°F. For filling, combine brown sugar and cinnamon in a small bowl. Set aside. For dough, in a large bowl stir together flour, brown sugar, baking powder, and salt. Add 1½ cups cream or milk, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until dough is smooth. Turn the dough out onto a lightly floured surface. Pat dough into a ½-inch thick rectangle, about 9 by 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased square baking dish or a pie plate. Bake for about 30 minutes, until rolls are lightly browned. For icing, mix together powdered sugar and milk until smooth. When you remove rolls from the oven, immediately drizzle with icing. Serve warm. Makes 9.
Miniature Banana Cinnamon Muffins
| ½ cup | ripe bananas |
| ¾ cup | plain yogurt |
| 1 tsp. | vanilla extract |
| 1½ cups | all-purpose flour |
| 1½ tsp. | baking powder |
| ¼ tsp. | baking soda |
| ¼ tsp. | salt |
| 5 Tbs. | unsalted butter, softened |
| ½ cup | sugar |
| 1 lg. | egg |
| ¾ cup | cinnamon chips |
Preheat oven to 425°F. Line 24 miniature muffin cups with muffin liners or spray with nonstick cooking spray. Using a fork, mash banana, yogurt, and vanilla together in a small bowl.
In a separate bowl, mix together flour, baking powder, baking soda, and salt, and set aside. Cream butter and sugar together using an electric mixer. Add egg and combine until smooth. Reduce speed to low and, alternating, add dry ingredients and banana mixture, beginning and ending with dry ingredients. Beat until batter is just smooth, then mix batter on high for about 30 seconds. Gently stir in cinnamon chips with a wooden spoon. Completely fill each muffin cup with batter and bake until golden brown, about 12–14 minutes. Let cool 3 minutes on a wire rack, then remove muffins from tins and invert on rack to cool completely.
MOPS Favorite: Chocolate Chip Muffins
| 1½ cups | all-purpose flour |
| ½ cup | sugar |
| 1 Tbs. | baking powder |
| ¼ tsp. | salt |
| 1 cup | chocolate chips |
| ⅓ cup | unsalted butter |
| 1 | egg |
| 1 cup | milk |
Preheat oven to 375°F. Mix dry ingredients together. Add chocolate chips. In microwave, melt butter in glass measuring cup. Cool. Mix in egg and milk, but do not beat. Stir gently into flour mixture. Pour into greased or paper-lined muffin tins. Bake 20–25 minutes. Makes 12 muffins.
| 1⅔ cups | quick-cooking oats |
| ⅔ cup | all-purpose flour |
| ½ cup | whole wheat flour |
| ¾ cup | light brown sugar, packed |
| 2 tsp. | cinnamon |
| 1 tsp. | baking powder |
| 1 tsp. | baking soda |
| ¾ tsp. | salt |
| 1½ cups | low fat buttermilk |
| ¼ cup | oil |
| 2 lg. | eggs (or 3 egg whites) |
| ⅓ cup | low fat plain yogurt |
| 2 cups | blueberries, washed and completely dry |
| 2 Tbs. | sugar |
| 2 Tbs. | oats |
Preheat oven to 400°F. Place oats in a food processor; pulse 5–6 times or until oats resemble coarse meal. Place in a large bowl. Add flours, brown sugar, cinnamon, baking powder, baking soda, and salt. Stir well. Combine buttermilk, oil, eggs, and yogurt in a separate bowl. Add to flour mixture and stir gently just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups (or 6 jumbo cups) coated with nonstick cooking spray. Mix together 2 tablespoons sugar and 2 tablespoons oats and sprinkle evenly over muffins. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack to cool.
MOPS Mom: Easiest Muffins You'll Ever Make
Lindsey Bell, Carterville, Missouri
Lindsey Bell has a Bible verse that appears at the bottom of her emails: Colossians 3:23. “Whatever you do, work at it with all your heart, as working for the Lord, not for men.” As a mother of one young son, Rylan, and a wife to her husband, Keith, Lindsey keeps this verse at the front of her mind as she works throughout the day to take care of her home and family. She and Keith have not had an easy year and have had to suffer through some serious trauma, but still, Lindsey remains a faithful and loving wife and mother. This recipe is one of her family's favorites, and so easy to make!
| 1 pkg. | spice or chocolate cake mix |
| 1 (15 oz.) can | pumpkin purée |
Preheat oven to 350°F. Mix together cake mix and pumpkin purée. Spoon into greased muffin tins. Bake for 15–20 minutes or until toothpick inserted in center comes out clean. Makes 12 muffins.
| 1 cup | light brown sugar, packed |
| ½ cup | all-purpose flour |
| 1 cup | pecans, chopped |
| ⅔ cup | unsalted butter, melted |
| 2 | eggs, beaten |
| ½ tsp. | vanilla extract |
Preheat oven to 350°F. Spray a 12-count muffin tin with nonstick cooking spray or use liners. Combine brown sugar, flour, and pecans in a bowl. Set aside. In another bowl, mix together butter, eggs, and vanilla. Add to the flour mixture and stir just until moistened. Fill each muffin cup ¾ full. Bake for 20–25 minutes.
| 4 | eggs |
| 3 cups | sugar |
| 1 qt. | buttermilk |
| 6 cups | bran flake cereal (with or without raisins) |
| 5 cups | all-purpose flour |
| 1 cup | vegetable oil |
| 5 tsp. | baking soda |
| 1 tsp. | salt |
In a large bowl, beat eggs and sugar until well combined. Stir in buttermilk, cereal, flour, oil, baking soda, and salt; mix well. Refrigerate batter at least 6 hours before using the first time. When ready to bake, fill greased or paper-lined muffin cups ⅔ full. Bake at 400°F for 15–20 minutes or until a toothpick inserted near the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks. Makes 4 dozen muffins.
| 1 (8 ct.) tube | refrigerated crescent rolls |
| ⅓ cup | miniature semisweet chocolate chips |
| 1 | egg, beaten with 1 tsp. water |
Heat oven to 375°F. Unroll the refrigerated dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate. Transfer the croissants to a baking sheet lined with parchment paper. Brush lightly with egg wash. Bake until golden brown, 12–14 minutes. Serve warm or at room temperature. Makes 8.
| 2 doz. | frozen rolls, thawed |
| ¾ cup | unsalted butter, melted |
| 1½ cups | sugar |
| ¾ tsp. | cinnamon chopped pecans, optional |
Cut each roll in 3 pieces. I use kitchen scissors to make it easier. Mix sugar and cinnamon together in a small bowl. Dip each roll in melted butter and then the sugar mixture. Layer rolls in an ungreased tube or Bundt pan. Sprinkle with pecans, if desired. Let rise about 2 hours, covered loosely with a damp tea towel. Bake on bottom rack of 350°F oven for 40 minutes.
Delicious Glazed Cranberry Bread
For the bread:
| 2 cups | all-purpose flour |
| 1 cup | sugar |
| 1½ tsp. | baking powder |
| 1 tsp. | salt |
| ½ tsp. | baking soda |
| ¼ cup | unsalted butter |
| 1 | egg, beaten |
| ¾ cup | orange juice |
| 1 tsp. | orange zest |
| 1½ cups | fresh cranberries |
For the glaze:
| 2 cups | sifted powdered sugar |
| ¼ cup | unsalted butter, softened |
| ½ tsp. | vanilla extract milk, for thinning glaze |
Preheat oven to 350°F. Grease and flour a loaf pan. For the bread, sift dry ingredients together. Cut butter into dry ingredients with 2 knives or a pastry blender, or by pulsing with a food processor, until mixture resembles coarse crumbs. Combine egg, orange juice, and zest, and mix into flour mixture. Stir cranberries gently into batter. Bake for 45–55 minutes, until toothpick inserted in center comes out clean. Remove loaf from oven and let cool 10 minutes in pan before turning out on a wire rack to cool completely. To glaze, mix together powdered sugar, butter, vanilla, and enough milk to make a fairly thick glaze and drizzle over the bread. Let glaze harden a bit before covering the loaf with foil.
Marie Riley, Shawnee, Kansas
Marie Riley has served on the steering team for her local MOPS for two years. “Being a mom can feel so isolating. I love bringing a new mom into our MOPS group because she is bound to find someone she can identify with. I love the great friendships that form!” Marie said. Marie's kids love pancakes, but she wanted them to have healthier ones that still tasted great. “I nixed the butter for canola oil and applesauce, cut the sugar in half, and doubled the oats, and my kids still gobbled them up,” Marie added. “I sometimes add a sprinkling of chocolate chips and then they don't need syrup.”
For the dry ingredients:
| 1 cup | whole wheat flour |
| ¾ cup | all-purpose flour |
| ½ cup | rolled oats, old-fashioned or quick-cooking |
| 1 tsp. | salt |
| 2 Tbs. | sugar |
| ½ tsp. | cinnamon |
| ½ tsp. | baking soda |
| 2 tsp. | baking powder |
For the wet ingredients:
| 1¾ cups | milk |
| 3 | eggs |
| 2 Tbs. | canola oil |
| 2 Tbs. | applesauce |
| 1 tsp. | vanilla extract |
In a large bowl, whisk together all of the dry ingredients. In another bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and stir together until combined, but do not overmix. Preheat a griddle to medium-high heat. Cook pancakes in ¼-cup batches or whatever size your family prefers. Serves 4.
MOPS Favorite: Family Pancakes
| 2 | eggs |
| 1 cup | sour cream |
| 2 cups | milk |
| 2½ cups | baking mix, such as Pioneer |
| 2 Tbs. | unsalted butter, melted |
| ½ tsp. | vanilla extract |
Beat eggs in a large bowl. Blend in sour cream. Stir in milk. Add baking mix and beat with a wire whisk just until smooth. Stir in melted butter and vanilla. Cook pancakes on a large griddle or nonstick skillet over medium-high heat until lightly golden and no longer runny in the center. (It's time to flip the pancake when the surface is bubbly.) Serve with your favorite syrup. Makes 20 4-inch pancakes.
For the toast:
| 6 | eggs |
| 2 cups | half-and-half (can use fat free) |
| ½ cup | sugar |
| 2 tsp. | cinnamon |
| 1 tsp. | vanilla extract |
| ½ cup | unsalted butter |
| 1 loaf | French bread, sliced diagonally about 1½ in. thick |
For the sauce:
| ½ cup | unsalted butter |
| 4 cups | bananas, sliced |
| 2 tsp. | vanilla extract |
| ¾ cup | pecan or walnut pieces |
| 1½ cups | maple syrup |
Preheat oven to 225°F. Combine all ingredients for the French toast except bread and butter and stir well. Soak bread in batter for 5 minutes, turning once to soak both sides evenly. Heat butter over medium heat in a large skillet. Brown soaked bread on each side and place in baking dish. Keep French toast warm in oven until all slices are cooked.
For sauce, add butter and bananas to same pan. Cook 5 minutes. Add vanilla. Stir in pecans and syrup. Remove French toast from oven and top with sauce. Serve immediately. Serves 6–8.
MOPS Mom: Overnight Caramel French Toast
Sarah Clark, Crossroads MOPS, Raleigh, North Carolina
Sarah Clark grew up in a home with a mom who cooked a lot, so Sarah followed in her footsteps … although she admits she still had much to learn when she married her husband, Michael. Sarah was new in town with one toddler when she was first invited to MOPS by a fellow Marine wife. “My MOPS friends have been there with me through three moves, a deployment, and more children,” Sarah said. “Through being a part of MOPS I have also discovered many things about myself and many interests I never knew I had. MOPS has given me the opportunity to love and serve other moms, something I will be forever grateful for!” Sarah and Michael are the parents of Gwen, Daisy, Gabriel, Zoe, and Shiloh.
| 1 cup | packed brown sugar |
| ½ cup | unsalted butter |
| 2 Tbs. | light corn syrup |
| 12 slices | white or whole wheat bread |
| ¼ cup | sugar |
| 1 tsp. | cinnamon, divided |
| 6 | eggs, beaten |
| 1½ cups | milk |
| 1 tsp. | vanilla extract |
Lightly grease a 9 × 13 baking dish and set aside. Bring brown sugar, butter, and corn syrup to a boil in a small saucepan. Remove from heat; pour into baking dish. Top with 6 slices bread; sprinkle with sugar and ½ teaspoon cinnamon. Top with remaining bread. Beat together eggs, milk, vanilla, and remaining cinnamon; pour over bread. Cover and refrigerate overnight. When ready to bake, remove dish from refrigerator. Preheat oven to 350°F. Bake uncovered 30–35 minutes. Makes 4–6 servings.
| 2 cups | frozen berries, any kind |
| 2 cups | rolled oats |
| ½ cup | chopped nuts, any kind |
| 1 tsp. | baking powder |
| ½ tsp. | salt |
| 1 | red apple, peeled, cored, and grated |
| 1 cup | milk |
| ½ cup | vanilla yogurt |
| ⅓ cup | maple syrup |
| 2 tsp. | vanilla extract |
| 2 | eggs |
Preheat oven to 375°F. Spray a 9-inch pie plate with nonstick cooking spray. In a bowl, stir together berries, oats, nuts, baking powder, salt, and apple. In another bowl, whisk together milk, yogurt, syrup, vanilla, and eggs. Add milk mixture to oat mixture. Stir well to combine. Spoon into pie plate and bake until firm, about 45–50 minutes. The top will be golden. Cut into slices and serve. Serves 6–8.
| 6 cups | quick-cooking oats |
| ⅓ cup | mixed dried fruit, coarsely chopped |
| 1 cup | brown sugar, packed |
| 1 cup | unsalted butter, melted |
| 1 cup | light corn syrup |
| ½ cup | miniature chocolate chips |
| ½ cup | flaked coconut |
Preheat oven to 350°F. In a large bowl, combine all ingredients. Spread into a greased jellyroll pan or 10 × 15 baking pan. Bake for 20 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars or squares. Store in an airtight container or wrap bars individually. Makes about 3 dozen small bars.
| 24 oz. | nonfat yogurt (any flavor) |
| 4 | fruit and cereal bars, cut into small cubes |
| 6 oz. | fresh blueberries, blackberries, or raspberries |
| 2 cups | fresh pineapple, finely chopped |
| ¼ cup | wheat germ, flax seed, or chopped almonds, optional |
Working in layers, spoon ingredients equally into 4 tall glasses and serve.
| 8 oz. | Gruyère cheese, shredded |
| 4 | eggs |
| 2 | bacon slices, cooked and crumbled |
| 1 tsp. | chives, chopped freshly ground black pepper to taste |
| ½ cup | bread crumbs |
Preheat oven to 300°F. Spread half of the cheese in a greased 1-quart baking dish or pan. Break whole eggs onto cheese (don't mix the eggs), evenly spaced. Sprinkle bacon and chives over eggs; cover with remaining cheese. Season with pepper. Sprinkle bread crumbs over top. Bake for 15 minutes or until mixture is set. Slightly brown top under broiler. Serves 2–4.
| 2 tsp. | olive oil |
| 1 cup | white onion, finely chopped |
| 3 | garlic cloves, minced |
| 1 (10 oz.) pkg. | frozen chopped spinach, thawed and squeezed dry |
| 4 slices | deli-style ham or turkey, sliced into strips |
| 1 cup | milk |
| 3 | eggs |
| ⅓ cup + 2 Tbs. | Parmesan cheese, grated |
| 1 Tbs. | fresh basil, minced (or 2 tsp. dried basil) |
| ½ tsp. | black pepper |
Preheat oven to 350°F. Spray a 9-inch pie plate with nonstick cooking spray. Heat olive oil in a medium nonstick skillet over medium heat. Add onion and garlic and sauté for 2 minutes. Add spinach and ham. Stir well. Spread mixture into bottom of pie plate. Combine milk, eggs, ⅓ cup Parmesan cheese, basil, and pepper in a bowl. Pour over spinach mixture. Bake about 45–50 minutes, until knife inserted in center comes out clean. Sprinkle remaining Parmesan cheese over tart. Serve warm. Serves 6.
| 1 lb. | mild ground pork sausage |
| 1 sm. | white onion, chopped |
| ½ | green bell pepper, chopped |
| 2 (10 oz.) cans | diced tomatoes and green chiles |
| 8 (10 in.) | flour tortillas, torn into bite-size pieces |
| 3 cups | Mexican blend cheese, shredded |
| 6 lg. | eggs |
| 2 cups | milk |
| 1 tsp. | salt |
| ½ tsp. | pepper |
Preheat oven to 350°F. Spray a 9 × 13 casserole dish with nonstick cooking spray. Cook sausage in a large skillet over medium-high heat, stirring, until it crumbles and is no longer pink. Drain grease and return sausage to skillet. Add chopped onion and bell pepper and sauté over medium-high heat for 5 minutes or until vegetables are tender. Stir in tomatoes and green chiles; reduce heat and simmer 10 minutes. Layer half each of tortilla pieces, sausage mixture, and cheese in prepared baking dish. Repeat layers. Whisk together eggs, milk, salt, and pepper. Pour over layers in baking dish. Bake, lightly covered with aluminum foil, for 30 minutes or until golden and bubbly. Serves 6–8.
| 2 cups | baking mix |
| ½ cup | buttermilk (or milk) |
| 1 lb. | breakfast sausage, mild or hot |
Preheat oven to 400°F. Mix together baking mix and buttermilk and place on a lightly floured surface. Pat the dough into a 10 × 14 inch rectangle about ¼-inch thick. Crumble uncooked sausage evenly over the biscuit dough. Beginning at the long side, roll up jellyroll style into one long roll. Slice roll into ½-inch pinwheels. Place on baking sheet cut side up with the sides of each roll almost touching, and bake 15–18 minutes. Serve warm. Makes about 24 pinwheels.
| 1 lb. | bacon |
| 1 cup | light brown sugar |
| 1 Tbs. | cracked black pepper, optional |
Preheat oven to 425°F. Line a baking sheet with foil for much easier cleanup. Cut slices of bacon in half. Mix brown sugar and pepper in a bowl and sprinkle over each half-slice of bacon. Make sure you coat the slices well. Twist each slice and place on your baking sheet. Bake for 25 minutes until crisp. Serve at room temperature.
Slow Cooker Breakfast Potatoes
| 3 med. | baking potatoes, diced (peeling optional) |
| ¾ cup | yellow onion, chopped |
| ½ tsp. | seasoned salt (or regular salt) |
| 4 | bacon slices, cooked and crumbled |
| 1 cup | cheddar cheese, shredded |
| 1 Tbs. | water |
Spray your slow cooker with nonstick cooking spray. Place half of the potatoes in the bottom. Sprinkle with half of the onions, half of the seasoned salt, half of the bacon, and half of the cheese. Repeat layers, then add water. Cover and cook on low heat for 6 hours or on high for about 3½ hours. Potatoes will be ready when they are fork-tender. Stir before serving. Serves 6.
| ½ lb. | bacon, cut into small pieces |
| 2 sm. | onions, chopped |
| 1 | red bell pepper, cut into thin strips salt and pepper to taste |
| 2 lbs. | sweet potatoes, peeled and cubed |
Fry bacon in a skillet until cooked through, and drain on paper towel. In the same skillet, add onion, bell pepper, and a sprinkle of salt and pepper. Cook, stirring occasionally, until vegetables are softened. Add sweet potatoes and another sprinkle of salt. Cover and cook about 12 minutes, until potatoes are tender and starting to brown. Stir once or twice during that cooking time. Just before serving, add bacon and more salt or pepper, if desired. Serve warm. Makes 6–8 servings.
Make these when you have leftover Restaurant-Style Biscuits!
| 6 | eggs |
| ½ tsp. | salt |
| ½ tsp. | pepper |
| 3 Tbs. | milk |
| ¾ cup | chopped ham, cooked bacon, or cooked and crumbled sausage |
| ½ cup | cheddar cheese, shredded 8 biscuits, warmed through |
Whisk together eggs, salt, pepper, and milk in a bowl. In a skillet over medium heat, cook ham, bacon, or sausage for a couple of minutes until heated through. Turn down heat to medium-low and pour in egg mixture. Cook about 4–5 minutes, stirring constantly, until no longer runny. Add the cheese, stir again, and cook until cheese is melted. Slice open your biscuits and spoon eggs over bottom half of each. Cover with top halves of biscuits. Makes 8 big biscuits.
| 1 med. | potato, peeled and diced |
| 4 tsp. | olive oil, divided |
| 2 Tbs. | water |
| ½ cup | bulk breakfast sausage |
| ¼ cup | yellow onion, finely chopped |
| 2 | eggs, lightly beaten |
| 2 | whole wheat pitas |
| ¼ cup | cheddar cheese, grated |
| ¼ cup | salsa |