This is a thread for all of us share our favorite Breakfast recipes.

molly

12 eggs
2 Tbsp. butter
1 pound pork sausage, cooked and drained (you can sub bacon or ham for the sausage)
1/2 cup salsa
2 cups shredded Cheddar or Cojack cheese
24 Whole Wheat Tortillas

In large skillet, melt butter. Beat eggs in large bowl and add to skillet.

Cook eggs in butter, stirring frequently, until scrambled and set. Add cooked sausage and salsa to egg mixture and mix gently.

Warm tortillas as directed on package.

Place about 1/2 cup egg and sausage mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos.

Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.

When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.

You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-13 minutes until hot.

Spray one custard cup with PAM .

Place the following ingredients in the cup one layer at a time.

Meat (bacon bits, chopped ham or sausage)

Vegetable (sliced green onions, black olives, jalepenos or diced red pepper)
One egg

Cover the egg with some shredded cheese

Add a "glug" of cream.

Nuke for 1-2 minutes (just until egg is set)

1 apple, diced
1 1/2 tsps chopped Walnuts
1/2 cup Cottage Cheese
Sweetner to taste

Stir together all ingredients.

molly's note: This is a quick satisfying breakfast. Sometimes I will fix it the night before so its ready to eat the next morning.

2 avocados, mashed
1 clove garlic, minced
3 T. fresh lemon juice
1 tomato, peeled, seeded and chopped
4 fresh green chiles, roasted and peeled, or 1 (4 oz.) can mild green chiles
1/4 tsp. hot pepper sauce
1/2 lb. ground beef
1/4 C. onion, chopped
1 to 2 T. taco seasoning mix or chili powder
3 eggs, slightly beaten
1 1/2 C. half-and-half
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 C. shredded Cheddar cheese

Preheat the oven to 375°F.

AVOCADO SALSA:In a small bowl, combine the avocados with garlic, lemon juice, tomato, half the chiles and pepper sauce.

Refrigerate until ready to use.

In a medium-size skillet, sauté the beef, onion, remaining chiles and seasoning for about 12 to 15 minutes or until the onion is soft and translucent. Drain and discard all excess fat.

In a small bowl, combine the eggs, half-and-half and seasonings.

Place the grated cheese in the pie plate, topped by the drained beef and then the egg mixture.

Bake for 35 to 40 minutes at 375°F or until set.

Serve in wedges topped with the avocado salsa.

8 oz grated cheddar cheese
8 oz grated Monterey Jack Cheese
5 eggs
1/3 cup WW Pastry Flour
1 2/3 cups half and half
4 oz can diced green chilies, drained
1/4 cup picante sauce

Pre heat oven to 375º

Mix grated cheese and spread evenly in a PAM sprayed 10" Pie Plate.

Beat eggs and gradually add in the flour.
Beat in half and half.

Pour egg mixture over the cheese in pie plate.

Sprinkle Chilies on top.

Spoon Picante Sauce over the chilies.

Bake for 45 minutes or until center is set.

Makes 8-10 Servings

6 large_eggs, beaten__
1-1/2_ cups_shredded American cheese (6 oz.)__
1/2_ cup_shredded Monterey Jack cheese__
1_ pound_fresh lump or jumbo crabmeat or 1 can (16 oz.) refrigerated, pasteurized crabmeat, picked over__
1/2_ pound_medium shrimp, shelled and deveined__
1_ bunch_green onions, chopped__
2_cups_heavy or whipping cream__
1_teaspoon_Creole seasoning___

Heat oven to 350 degrees F.

Combine eggs, cheeses, green onions, heavy cream and Creole seasoning in a large bowl until well blended.

Fold in shrimp; then gently fold in crabmeat.

Pour filling into PAM Sprayed 9x13 baking dish.

Bake 50 to 55 minutes until filling is set in center. Makes 12 servings.

1/2 cup butter
1/2 cup WW Pastry Flour
1 1/2 cups milk
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups cottage cheese
1 teaspoon Dijon Mustard
9 eggs
11 oz cream cheese, softened
3 cups Jarlsberg Cheese, grated (can use any good Swiss)
1/3 cup Parmesan

PreHeat oven to 350º

In a saucepan: Melt butter over medium-low heat. Add the flour and stir until mixture bubbles.

Slowly add the milk, stirring constantly.

Continue to stir until sauce thickens. Set aside to cool.

Stir baking powder, mustard and salt into the cottage cheese. Beat eggs well and add to the cottage cheese mixture.

Slowly beat in the cream sauce. The stir in the cheeses.

Pour into 2 PAM-Sprayed 10" pie plates.
Bake for appx 45 minutes or until puffed and browned.

Cut each quiche into 8 wedges.

Yield: 8 servings
2 lb. Lean Ground Beef
1/4 tsp. Salt
1 med. Red Onion
6 lg. Eggs
1/2 cup cream (SBers can use 2% milk if desired)
1 tsp Chili Powder
6 oz Dairy Sour Cream (can use "lite" if desired)
1/4 tsp Ground Cumin
1 lg. Avocado, Sliced
Whole Ripe Olives
Salsa, If Desired
LC WW Tortillas

Line a lightly greased 13 x 9-inch pan with tortillas, tearing them to fit, if necessary.
Brown ground beef and onion, pour off drippings.
Add garlic, chili powder, oregano, cumin, thyme and salt, stirring to combine.
Spoon Beef mixture in pan.
Top with cheese.

Beat eggs and cream together and pour into pan.

Bake in moderate oven (350ºF) 1 hour or until set.

Spread top with sour cream; top with tomatoes avocado and lettuce.

Garnish with olives. Cut into serving size pieces; serve with salsa.

Combine in a large bowl:
1/2 cup Oat Bran
3/4 cup Whole Wheat Flour
1/2 cup Blueberries
1 Tsp Baking Powder
1/2 Tsp Baking Soda

In a seperate bowl combine:
1 beaten egg
3/4 cup buttermilk
2 Tbs frozen Orange Juice Concentrate

Add wet ingredients to dry ingredients. Stir to combine. Do not overmix. About ten strokes will do it.

Cook on a hot griddle.

Makes 8-10 pancakes

3 cups thinly sliced yellow onions
3 Tablespoons butter
1 cup thinly sliced green onions
3 eggs
1 cup heavy cream
1/4 teaspoon hot pepper sauce
1/2 cup grated Parmesan cheese
1 package Hidden Valley ranch dressing mix

Preheat oven to 350 degrees.

In a medium skillet, sauté yellow onions in butter, stirring occasionally, about 10 minutes.

Add green onions and cook 5 minutes longer. Remove from heat and let cool.

In a large bowl, whip eggs until frothy. Whisk in cream, Parmesan cheese, pepper sauce and salad dressing mix. Stir in onion mixture.

Pour egg and onion mixture into greased pie plate.

Bake until knife inserted in center comes out clean, 35 to 40 minutes.

Cool for 10 minutes before slicing. Makes 8 serving

Hey Everyone

I love this recipe for breakfast...great for company

1lb sausage
6 eggs
6 slices whole-wheat bread (i use wonder light wheat--less carbs and you can eat 2 slices per serving!)
1 small can sliced mushrooms
2/3 cup half and half
1 8oz package of sharp or mild shredded cheddar cheese


Brown, drain and crumble sausage. Set aside. Butter a square pan. (8x8? 9x9? Can't remember what exact size it is) Tear bread into small pieces and place evenly in bottom of pan. Crumble sausage evenly over top of the bread. Sprinkle mushrooms over top the sausage. Sprinkle Cheese over top the mushrooms. Beat eggs and half and half well. (With wisk or fork) Slowly pour mixture all over cassarole. (Becareful it will overflow if you pour too quickly, you want the egg mixture to absorb) Cover and refrigerate 2 hours or overnight.

Bake at 350 for 45 mins. The finished product should be bubbly and the cheese a bit brown. Let cool for 10 mins. Makes 9 square servings..put a little hot sauce on it. YUM! Let me know how you like it.

Melanie