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Ingredients

1/2 lb. Pork Sausage
4 hard-boiled Eggs
Flour
1 Egg, beaten
Seasoned bread crumbs
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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 pound(s) sausage
2 pound(s) cheddar cheese, grated
6 large eggs
1 1/2 cup(s) milk, 2%
4 slice(s) bread/dinner rolls
1 teaspoon(s) salt
1 teaspoon(s) pepper

Directions:

Grease 8X13 baking dish.
Tear bread and place in baking dish.

Brown sausage and drain, place over bread.

Spread 1 cup of grated cheese over sausage.

Mix eggs and milk, salt and pepper, pour over cheese.

Refrigerate for 8 to 12 hours. Cook in the oven for

45 to 50 min at 350 degrees F.

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Ingredients

3 large eggs
1/2 cup(s) milk
1/3 cup(s) half-and-half
2 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg
1/8 teaspoon(s) salt
2 1/2 cup(s) cornflakes, lightly crushed
2/3 cup(s) sliced almonds, lightly crushed
8 slice(s) bread

Directions

Preheat oven to 350 degrees F.

Whisk together the eggs, milk, half-and-half, cinnamon, nutmeg

and salt in a shallow baking dish and set aside.

Combine the cornflakes and almonds in another shallow dish.

Spray a large skillet with non stick cooking spray and heat over low.

Dip 2 slices of bread in the egg mixture and lightly coat each side.

Transfer the slices to the cornflake mixture, turn to coat, and place in the prepared skillet.
 
Cook for 3 minutes on each side, transfer to a baking sheet, and set aside.

Repeat with the remaining bread slices.

Place in the oven and bake for 10 minutes.

Serve immediately or keep warm in 200 degree F oven.

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Ingredients

3 tablespoon(s) Butter, divided
1 small Red jalapeno, Finely chopped
8 cup(s) Fresh Baby Spinach, Packed
4 whole(s) (10 inch) Flour Tortillas
8 slice(s) (Thin) Black Forest Ham
8 large Fresh Eggs
1 1/3 cup(s) white cheddar Cheese, Sharp, Crumbled

Directions

Preheat the broiler. Melt 1 tablespoon of butter in a large sauté pan over medium-high heat.

Add the jalapeño and stir to coat with the butter.

Add the spinach and sauté for 2 minutes or just until the spinach wilts.

Season to taste with salt.

Place the spinach mixture in a fine sieve to drain any excess moisture from the spinach.

-Meanwhile heat a flat griddle pan over medium-high heat.

Working with one tortilla at a time cook the tortillas for 2 minutes on

each side or until they are hot and slightly crisp (do not allow the tortillas to

become too crisp at this point since they will continue to crisp under the broiler).

Set 2 tortillas on each of 2 heavy large baking sheets.

Lay 2 slices of ham on each tortilla overlapping slightly.

Spoon the spinach atop the ham dividing equally.

Melt 1 tablespoon of butter on the griddle pan over medium-high heat.

Crack 4 eggs into the pan spacing them evenly apart and cook for 2 minutes or

until the whites are set and beginning to brown around the edges.

Using a spatula carefully set 2 eggs atop the spinach and ham on each tortilla.

Repeat with the remaining 1 tablespoon of butter and 4 eggs.

Sprinkle the eggs with the cheese and broil for 1 to 2 minutes or until the egg whites

are set on top and the cheese melts. Transfer to plates and serve with the hot sauce.

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