INGREDIENTS

2 pounds red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil
1 envelope onion soup mix

DIRECTIONS

Combine all ingredients in a large plastic bag; shake until well coated.

Empty bag into an ungreased 26-in. x 9-in. heavy duty foil.

Fold in half(13-inx13-in) and grill at 350 degrees F for 35 minutes,

stirring occasionally. Uncover and 15 minutes longer or until potatoes

are tender.

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INGREDIENTS

6 potatoes, sliced
1/4 cup diced onion
2 tablespoons cold margarine
1/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
salt and ground black pepper to taste

DIRECTIONS

Build a campfire and allow the fire to burn until it has accumulated

a bed of coals. Rake the coals into a flat bed on one side of the fire.

Cut 2 lengths of heavy duty foil approximately 18 inches square,

placing one on top of the other for strength.

Spray top one with non-stick spray. Spread potatoes on foil leaving

plenty of room to fold up later.

Scatter the onion over potatoes; slice the margarine over the

potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses

over the potatoes; season with salt and pepper.

Bring opposite edges of foil together and seal.

Place the packet directly onto your campfire and cook until

the potatoes are soft, about 35 minutes.

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Ingredients

1 turkey sausage , casing removed
1/4 cup(s) (canned) sliced, mushrooms
1/2 cup(s) (frozen) sliced peppers and onion medley
1 large egg, beaten
1/4 cup(s) (shredded low-fat) Cheddar cheese

Directions

In a small skillet coated with nonstick cooking spray,

cook sausage over medium heat, breaking into small pieces.

When almost done, add mushrooms and frozen vegetables to the skillet;

cook 2 to 3 minutes, until heated through.

Pour egg into skillet and stir gently to cook through.
 
Remove from heat, sprinkle with Cheddar and cover for 2 minutes to melt cheese.

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Ingredients

1/2 lb. Pork Sausage
4 hard-boiled Eggs
Flour
1 Egg, beaten
Seasoned bread crumbs
——————————

Directions

Divide sausage meat into four pieces and shape into flat rounds about 4 inches wide.

Dust shelled eggs lightly with flour and wrap each one in the sausage meat,

pressing the edges firmly together to make a smooth surface.

Crush seasoned bread stuffing. Coat with beaten egg before rolling the eggs

in the bread stuffing crumbs. Bake in oven at 350.

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Ingredients

1 pie crust
12 slice(s) bacon, cooked and crumbled
1 cup(s) shredded swiss cheese
1/3 cup(s) chopped onion
2 cup(s) half and half cream
3/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/8 teaspoon(s) cayenne red pepper
4 whole(s) eggs

Directions

Sprinkle bacon, cheese, and onion into pastry.
Beat eggs slightly, and beat all remaining ingredients into eggs.

Pour mixture into pastry and cook in 425 oven for 15 minutes,

then reduce heat to 300 and cook about another 1/2 hour till done.

Let cool 5-10 minutes before serving.

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Ingredients

2 teaspoon(s) extra-virgin olive oil, divided
1 cup(s) frozen hash-brown potatoes, or diced cooked potatoes
1 tablespoon(s) chopped mild green chiles
4 large eggs
1/2 teaspoon(s) hot sauce
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1/2 cup(s) grated pepper Jack, or Cheddar cheese
1/4 cup(s) chopped scallions
1/4 cup(s) coarsely chopped fresh cilantro, or parsley

Directions

Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat.

Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes

from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.

Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl.

Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.

Set a rack about 4 inches from the heat source; preheat the broiler.

Brush the pan with the remaining 1 teaspoon oil; heat over medium heat.

Pour in the egg mixture and tilt to distribute evenly.

Reduce the heat to medium-low and cook until the bottom is light golden,

lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.

Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.

Slide the omelet onto a platter and cut into wedges.

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Ingredients

2 medium plum tomatoes
2 ounce(s) feta cheese
2 cup(s) (loosely packed) baby spinach leaves
8 large eggs
1/2 cup(s) water
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
2 tablespoon(s) margarine or butter

Directions

Chop tomatoes. Crumble feta cheese. Thinly slice spinach leaves.

Preheat oven to 200 degrees F. Place 4 dinner plates in oven to warm.

In medium bowl, place eggs, water, salt, and black pepper.

With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy.

(Overbeating toughens the proteins in the whites.)

In  nonstick skillet, melt  margarine on medium.

When margarine stops sizzling, pour or ladle  egg mixture into skillet.

After egg mixture begins to set around edges, about 25 to 30 seconds,

with heat-safe spatula, carefully push cooked egg from side of skillet toward center,

so uncooked egg can reach bottom of hot skillet.

Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.

Cook until omelet is almost set but still creamy and moist on top.

Place skillet handle facing you, and layer one-fourth of crumbled feta,

spinach leaves, and chopped tomatoes over half of each omelet.

With spatula, fold unfilled half over filling.

Shake pan gently to loosen any egg or filling from edge,

then slide omelet to edge of skillet. Holding skillet above warm plate,

tip skillet so omelet slides onto plate. Serve with toast and a mixed greens salad

with balsamic vinaigrette if you like.

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Ingredients
 

1 tablespoon(s) vegetable oil
1 medium onion, finely chopped
2 clove(s) garlic, crushed with press
1 tablespoon(s) chipotle sauce or other hot sauce, plus additional for serving
1 teaspoon(s) ground cumin
1 can(s) (28-ounce) tomatoes in juice, drained and chopped
1 can(s) (15- to 19-ounce) black beans, rinsed and drained
1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
1/4 teaspoon(s) salt
1 tablespoon(s) margarine or butter
4 large eggs
4 (6-inch) corn tortillas, warmed
1 avocado (optional), sliced

Directions

In 4-quart saucepan, heat oil on medium until hot.

Add onion and garlic, and cook 8 minutes or until beginning to brown.

Stir in chipotle sauce and cumin; cook 30 seconds, stirring.

Add tomatoes; cover and cook 3 minutes to blend flavors, stirring occasionally.

Stir in beans, half of cilantro, and 1/4 teaspoon salt; heat through,

about 3 minutes, stirring occasionally.

Meanwhile, in 12-inch nonstick skillet, melt margarine on medium.

 Crack eggs, 1 at a time, and drop into skillet.

Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks thicken.
 
Place tortillas on 4 dinner plates; top each with some tomato mixture and 1 egg.

Sprinkle with remaining cilantro. Serve with avocado and additional hot sauce if you like.

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Ingredients

2 large egg whites
1 large egg
3/4 cup(s) low-fat (1%) milk
1/4 teaspoon(s) vanilla extract
8 slice(s) firm whole wheat bread
Maple syrup (optional)
Berries (optional)

Directions

Preheat oven to 200 degrees F. In bowl, with whisk, beat egg whites, egg,

milk and vanilla until blended. Spray non-stick cooking spray in 12-inch nonstick skillet,

Dip bread slices, 1 at a time, in egg mixture, pressing bread lightly to coat both sides well.

Place 3 or 4 slices in skillet at medium heat, and cook until lightly browned on both sides.

Transfer French toast to cookie sheet; keep warm in oven.

Repeat with remaining margarine, bread slices, and egg mixture.

Serve French toast with maple syrup and berries if you like.

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Ingredients

1/4 cup(s) cooked spinach
4 large eggs
1/2 cup(s) crumbled feta cheese (2 ounces)
2 scallions, thinly sliced
2 tablespoon(s) chopped fresh dill
Freshly ground pepper, to taste
2 teaspoon(s) extra-virgin olive oil

Directions

Squeeze spinach to remove any excess water.

Blend eggs with a fork in a medium bowl.

Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.

Set a rack about 4 inches from the heat source; preheat the broiler.

Heat oil in a 10-inch nonstick skillet over medium heat.

Pour in the egg mixture and tilt to distribute evenly.

Reduce the heat to medium-low and cook until the bottom is light golden,

lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.

Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.

Slide the omelet onto a platter and cut into wedges.

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