• Country Omelet
• Orange Brunch Muffins
• Breakfast Pita Pockets
• The Big Swedish Pancake
• Swedish Pancakes
• Ortega Breakfast Burritos
• Ahmad Rashad's Banana Pancakes
• Apple Bran Muffins
• Breakfast Sausage Casserole
• Speedy Eggs Benedict
• Breakfast Hash Browns
• Breakfast Frittata
• Streusel Coffee Cake

• 4 strips bacon
• About 8 walnut halves
• 1 small red or white thin-skinned potato, cut in1/8-inch dice
• 1/4 cup onion, diced
• 2 tablespoons butter or margarine
• 3 to 4 eggs, lightly beaten
• 1/3 cup Swiss cheese, shredded
• 1 tablespoon parsley, minced
• About 1/4 cup sour cream
• Salt

• In a large skillet, cook bacon over medium heat until crisp. Remove the bacon from the pan, crumble, and set aside. Add the walnuts to drippings and cook, stirring, over medium heat for 1 to 2 minutes or until the nuts are lightly browned; set the nuts aside. Discard all but 2 tablespoons drippings.
• Add the potato and onion and cook, stirring, over medium-low heat until the potato is fork-tender but only slightly browned (approximately 10 minutes); remove from the pan, set aside, and keep warm.
• In a 7 to 8-inch omelet pan over medium-high heat, melt the butter and heat until foam begins to subside. Pour in the eggs. As edges begin to set, lift with a spatula and shake or tilt pan to let uncooked egg flow underneath. When the egg no longer flows freely and top of omelet is still moist, sprinkle eggs with potato, cheese, bacon, and parsley.
• Remove from heat. Mound sour cream in center of omelet. Garnish with toasted walnuts.
• Cut into wedges to serve, and salt to taste.

• 3 cups all-purpose baking mix
• 3/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/2 cup plain yogurt
• 1/2 cup orange juice
• 1 tablespoon grated orange peel
• 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels, divided
• 1/2 cup macadamia nuts, or walnuts

• PREHEAT oven to 375°F. Grease or paper-line 18 muffin cups.
• COMBINE baking mix, flour and sugar in large bowl. Add eggs, yogurt, juice and orange peel; stir just until blended. Stir in 1 1/3 cups morsels. Spoon into prepared muffin cups, filling 3/4 full. Sprinkle with nuts.
• BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool slightly.
• MICROWAVE remaining morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 1 minute; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.

• 2 whole wheat pita pocket, halved
• 4 tablespoons soynut butter
• 4 tablespoons apple butter
• 1 apple, quartered, cored and thinly sliced

• Spread soynut butter and apple butter inside pita bread halves.
• Arrange apple slices inside pita to serve.

• 4 tbsp Butter or margarine
• 1/3 cup Warmed honey
• 2 1/2 cup Whole milk
• 1/2 cup Unbleached flour
• 1/4 cup Whole-wheat flour
• 5 Eggs

• Heat a casserole dish that is 9 inches in diameter, then melt butter and coat the bottom and sides of the dish with it.
• Mix honey with milk and stir into flour.
• Beat eggs until very light and stir into flour mixture until well blended.
• Pour into casserole dish and bake in a preheated-heated 375-degree oven until puffed and browned (30 to 35 minutes).
• Serve with fruit preserves or syrup.

• 1 Egg
• 3/4 cup Milk
• 1/4 tsp Salt
• 1/2 cup All-purpose flour
• 1 tsp Baking powder
• 1 tbsp Sugar
• 2 tbsp Butter, melted
• Lingonberry jam
• Dairy sour cream

• Over medium heat, preheat platter pan(cast iron or cast aluminum Swedish pan with shallow, round indentations for making thin pancakes about 3" in diameter).
• In large bowl, beat egg; stir in milk, salt, flour, baking powder and sugar until batter is smooth.
• Stir in melted butter.
• Grease cups in hot pan with shortening or butter.
• Spoon 2 rounded tablespoons batter into each greased cup.
• Cook about 1 minute on each side or until golden brown.
• Serve immediately with jam or jelly and sour cream.
• Makes 20 pancakes.

• 6 ounces breakfast sausage
• 1 can (16-oz.) ORTEGA Refried Beans
• 1 tablespoon butter or margarine
• 8 eggs, lightly beaten
• 8 (10-in.) flour tortillas, warmed
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped tomato
• 1/4 cup chopped green bell pepper
• 1 cup ORTEGA Salsa - Thick & Chunky (Medium)
  

• COOK sausage in a large skillet over medium-high heat, stirring to break up, for 4 to 5 minutes or until no longer pink; drain. Stir in beans; heat for 3 to 4 minutes. Remove from skillet; keep warm.
• MELT butter in a medium skillet over medium heat. Add eggs; cook, stirring constantly, for 3 to 4 minutes or until eggs are of desired consistency.
• TOP each tortilla evenly with sausage mixture, eggs, cheese, tomato and bell pepper; fold into burrito. Garnish with salsa.

• 3 Eggs,large
• 1 cup Flour, all-purpose,sifted
• 3 tsp Baking powder
• 1/2 cup Milk, low-fat
• 2 tbsp Vegetable oil
• 2 Bananas,large, ripe, mashed

• 1 Banana, sliced
• Honey, warmed
• Maple syrup, warmed
• 1/4 cup Pecans, chopped

• In a mixing bowl, using a hand or electric mixer, beat eggs for 2 minutes until frothy. Add flour, baking powder, milk and oil. Stir in bananas.
• On a hot griddle, pour 1/4 cup batter for each pancake. Cook until edges become dry, about 2 minutes per side. Top with banana slices. Drizzle with honey or maple syrup and sprinkle with pecans.

• 1 1/4 cup Bran
• 1 c Whole wheat pastry flour
• 2 1/2 tsp Baking powder
• 3/4 tsp Nutmeg
• 1/4 tsp Ground cloves
• 1/3 cup Milk
• 2 Eggs
• 3/4 cup Maple syrup
• 1/4 cup Butter
• 1 cup Apples, green are best, Chopped
• 1 cup Raisins (opt)

• Combine bran, flour, baking powder, nutmeg and cloves; set aside.
• Cream together milk, eggs, maple syrup, and butter; fold in flour mixture.
• Stir in apples and raisins.
• Pour into oiled muffin tins, and bake at 350 degrees until tops split, 15 to 25 minutes.

This delicious egg, cheese and sausage casserole is prepared the night before.Placed in the oven early on a weekend morning;the whole family can wake up to this special treat!

• 1 pkg. (16 oz.) fresh breakfast sausage, cooked, drained and crumbled
• 4 cups cubed day-old bread
• 2 cups(8 oz.)shredded sharp cheddar cheese
• 2 cans (12 fl. oz. each) (NESTL? CARNATION?) Evaporated Milk
• 10large eggs, lightly beaten
• 1 tsp dry mustard
• 1/4 tsp onion powder
• Ground black pepper to taste

• Grease 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
• 2 Preheat oven to 325 degrees F.
• 3 Bake for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.

• fresh basil, chives, parsley, and thyme
• 1/2 cup (125ml) whipping cream
• 1/2 cup (125ml) mayonnaise
• 1 tsp (2ml) horseradish sauce
• 2 english muffins
• 4 slices ham carved off the bone
• 4 large eggs
• salt and pepper

• preheat the grill to high
• rinse dry and chop the herbs (set parsley aside for garnish)
• combine the rest of the herbs in a saucepan with the cream, mayonnaise, and horseradish
• heat gently but do not allow to boil
• remove from heat, cover, and keep warm
• halve the muffins and toast them on both sides on the grill
• turn off the heat, put a slice of ham on each muffin, and leave under the grill to warm through
• cook the eggs in an egg poacher, or bring some water and a dash of vinegar to simmering point in a frying pan, break each egg into a cup, slide it into the water and poach for 2 to 3 minutes, or until the white is set, then drain on papertowels.
• put a half muffin with ham on each plate, and place a poached egg on top
• spoon the sauce over, and add salt and pepper to taste
• garnish with the chopped parsley

• 3 medium russet potatoes (about 1 pound)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup shredded reduced-fat sharp cheddar cheese
• 2 slices turkey bacon, cooked and crumbled (optional)
• 2 green onions, finely chopped

• In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over high heat. Reduce to low, partialyy cover, and cook until just tender, about 30 minutes. Drain and rinse potatoes. Set aside until cool.
• Peel and grate potatoes. Sprinkle with salt and pepper.
• Spray a large non-stick skillet with vegetable cooking spray. Place half of potatoes in skillet in an even layer. Top with cheddar, bacon and green onions. Add remaining potatoes in an even layer.
• Increase heat to high and cook about 5 minutes longer, shaking pan gently to keep potato cake loose. Using a spatula, lift edges to see when potatoes form a golden brown crust.
• Place a plate over skillet and invert poatoes onto plate. Spray skillet with more cooking spray. Slide potatoes back into skillet, uncooked-side down. Cook until golden, about 5 minutes longer. Invert potato cake onto a plate; cut into wedges. Serve immediately.

• 2 tsp vegetable oil, divided
• 2 small red or green bell peppers, cut into strips (about 1 1/2 cups)
• 1/2 cup red onion strips
• 1/3 cup sliced green onion
• 6 small red-skinned potatoes, thinly sliced (about 1 1/2 cups)
• 4 egg whites
• 1 large egg
• 2 tblsp skim milk
• 1/4 tsp salt
• fresh parsley sprigs for garnish

• Preheat the broiler. In a 9 or 10-inch non-stick heat-proof skillet, heat 1 tsp of oil over medium heat. Add bell peppers and red and green onions; sauté until vegetables begin to soften, about 4 minutes. Add potatoes; cook until lightly browned, about 4 minutes.
• In a medium bowl, whisk together egg whites, egg milk, and salt. Add remaining oil to skillet and reduce heat to low. Pour in egg mixture. Cover and cook until eggs are set around the edges but center is still loose, about 8 minutes. Using a rubber spatula, gently loosen egg mixture from sides of pan.
• Place skillet on broiler rack; broil 4 inches from heat until frittata is golden brown, about 1 minute. Gently slide frittata onto a plate; cut into wedges. Garnish with pardley sprigs and serve.

• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tblsp baking powder
• 1 tsp ground cinnamon
• 2 egg whites
• 3/4 cup non-fat sour cream
• 1/2 cup skim milk
• 1 tblsp canola oil

• 1/4 cup all-purpose flour
• 2 tblsp firmly packed light brown sugar
• 1 tsp ground cinnamon
• 2 tbsp chilled margarine, cut into small pieces

• Preheat the oven to 375°F. Spray an 8-inch springform pan with vegetable cooking spray and set aside.
• To prepare topping, in a small bowl, combine dry ingredients. Using a pastry blender or 2 knives, cut margarine until coarse crumbs form. Set aside.
• To prepare cake, in a medium bowl, combine the dry ingredients. Mix well. In a large bowl, whisk egg whites, sour cream, milk, and oil. Add flour mixture; stir until just combined. Spoon batter into prepared pan.
• Sprinkle topping over batter. Bake until a toothpick inserted in center comes out clean, about 40 minutes. Place pan on a wire rack; cool for 10 minutes. Remove side of pan; cool cake completely.

~for extra flair
After spooning batter into pan, try arranging thin slices of apple over the top, then proceed with the rest of the recipe.