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Orange Pecan French Toast

4 eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup sugar
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
8 1/2-inch thick bread slices
1/4 cup butter or margarine
1/2 cup chopped pecans

Beat together eggs, juice, milk, sugar, vanilla, and nutmeg. Arrange bread in a single layer, top with egg mixture. Refrigerate 2 hours. Melt butter in 10" x 15" x 2" pan, and arrange bread on top. Bake at 350 degrees for 20 minutes. Sprinkle with pecans, and bake for 10 minutes more.


Orange Syrup:
1/2 cup sugar, 1/2 cup butter, 1 cup orange juice.


Combine and cook over low heat - do not boil! Cool for 10 minutes, and serve warm.

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French Toast


1 1-lb. loaf unsliced French bread
1 8-ounce pkg. cream cheese, cubed
8 eggs
2 1/2 cups, milk, light cream, or half-and-half
6 Tbsp. margarine or butter, melted
1/4 cup maple syrup Cider syrup (recipe below)

Cut French bread into cubes (you should have about 12 cups of bread cubes). Grease 3-quart rectangular baking dish. Place half of the bread cubes in the dish. Top with cream cheese cubes and remaining bread cubes. Combine eggs, milk, melted margarine or butter, and maple syrup in a blender container or mixing bowl. Process or beat with a rotary beater until well combined. Pour egg mixture evenly over bread and cheese cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. When ready to bake, remove plastic wrap and bake uncovered in a 325-degree oven for 35-40 minutes or until the center appears set and the edges are lightly golden. Let stand about 10 minutes before serving. Serve with


Cider Syrup


1/2 cup sugar
4 tsp. cornstarch
1/2 tsp. ground cinnamon
1 cup apple cider or apple juice
1 Tbsp. lemon juice
2 Tbsp. margarine or butter

Combine sugar, cornstarch, and cinnamon in a small saucepan. Stir in apple cider or apple juice and lemon juice. Cook and stir the mixture over medium heat until thickened and bubbly.

Cook and stir for 2 minutes more. Remove saucepan from heat and stir in margarine or butter until melted. Makes about 1 1/3 cups.

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Baked Pizza Omelet

6 eggs, lightly beaten
3 scallions, chopped
1 cup Cheddar cheese, grated
4 strips cooked bacon, crumbled
1 large tomato, chopped
Salt & pepper
1/4 teaspoon oregano
1/4 teaspoon basil



Combine all ingredients in a buttered, shallow baking dish. Bake at 350-degrees for 30 minutes, or until a knife inserted in the omelet comes out clean

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Mexican Eggs

1 C Green chili salsa
4 Oz Longhorn cheese
4 Ea Corn tortillas
4 Ea Eggs
Oil and butter for frying

Dip tortillas in heated oil and remove quickly. Set tortillas on baking pan to keep warm. In a frying pan, panfry eggs in butter until the whites are set but the yolks are still soft. Put a friend egg on each tortilla. Heat salsa and spoon over each egg. Sprinkle grated cheese on top. Slip baking pan under broiler until cheese melts.



(Variation: try adding heated refried beans on the torilla, before topping with eggs, salsa and cheese.)

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Belgian Waffles With Pecan Sauce

1 3/4 C All purpose flour
1 Tb Baking powder
2 Tb Malted-milk powder
2 Egg yolks
1 3/4 C Milk
1/2 C Cooking oil or melted Shortening
2 Egg whites Ice cream
-----FRUIT PECAN SAUCE-----
4 Sm Ripe bananas Lemon juice
1 Pt Fresh strawberries -OR- Thawed, frozen, unsweetened Strawberries
2/3 C Packed brown sugar
1/3 C Butter or margarine
2 Tb Rum or orange juice
1/2 C Broken, toasted pecans

In a large mixing bowl, stir together the flour, baking powder and malted-milk powder. In a medium mixing bowl, beat the egg yolks. Beat in the milk and cooking oil or shortening. Add to the flour mixture all at once, stirring till blended but still slightly lumpy. In a small mixer bowl, beat egg whites till stiff peaks form. Gently fold into the egg-flour mixture, leaving a few fluffs of egg white. Do not over mix. Bake waffles in Belgian waffle-maker or regular waffle-maker according to manufacturer's directions. (To keep waffles hot for serving, place in a single layer on a wire rack on a baking sheet in a warm oven.)

Prepare Fruit-Pecan Sauce. Serve waffles topped with ice cream and warm Fruit-Pecan Sauce.

Fruit-Pecan Sauce: Peel bananas, cut in half lengthwise, then cut crosswise into thirds. Brush with lemon juice. Halve the strawberries. In a large skillet, heat brown sugar and butter or margarine over medium heat till the mixture melts, stirring occasionally. Add the bananas and strawberries; cook, uncovered, till bananas are heated through, turning once. Stir in rum or orange juice, then the pecans.

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Waffles with Peach Sauce

2 C Buttermilk baking mix (such As Bisquick)
1 C Milk
1 Egg
1/3 C Molasses
1/4 C Packed light brown sugar
1 T Ginger
3/4 Ts Cinnamon
1/4 Ts Nutmeg
1 Cn (16 oz) sliced Cling Peaches in heavy syrup
1 Tb Cornstarch
1 Tb Lemon juice

Combine baking mix, milk, egg, molasses, sugar, ginger, cinnamon and nutmeg. Pour 1/2 cup of batter in preheated waffle iron. Texture of finished waffle will be cake-like; it is not intended to be crisp. Do not overbake because waffle will burn. Repeat with remaining batter.


To make Peach Sauce: Drain liquid from peaches into a 4 cup glass measure. Stir in cornstarch mixed with lemon juice. Heat on medium until mixture thickens. Cut peach slices into pieces and add to sauce. Serve over waffles. Makes about 6 waffles.

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Egg-Mushroom Biscuit Bake


1 large onion
1 green pepper, chopped
1/2 cup chopped celery
1/4 cup butter
6 hard cooked eggs, chopped
1 cup cooked mushrooms
2 cups thin cream sauce
1/2 teaspoon salt
1 can refrigerator biscuits

Fry onion, green pepper and celery in butter until golden brown. Mix
with hard-cooked eggs and mushrooms. Stir in cream sauce and salt.
Pour into greased baking dish. Cover with unbaked biscuits. Bake in
400-degree oven until biscuits are brown, about 10 to 12 minutes.
Casserole may be frozen. Canned celery or mushroom soup may be
substituted for thin cream sauce

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Ham and Egg Pie


1 store bought or homemade pie crust
1-1/2 cups shredded part-skim mozzarella or Swiss cheese (6-ounces)
1/2 cup finely chopped cooked lower-sodium ham
2 tablespoons all-purpose flour
1-1/2 cups low-fat (1% milkfat) milk
2 large eggs
2 large egg whites
1/2 teaspoon basil leaves
1/8 teaspoon black pepper

Preheat the oven to 400 degrees. Line a 9-inch pie plate or quiche dish
with the pie crust; crimp the edge. Line the crust with foil and fill
with dried beans. Bake for 15 minutes or until light brown. Cool pie
crust on rack for 5 minutes; discard foil. (Save beans for future pastry
baking.) Meanwhile, in a medium-size bowl, combine the mozzarella cheese, ham,
and flour. Spread in crust. In the same bowl, whisk together the milk, eggs, egg whites, fine herbs, and pepper. Pour over the mixture into the crust. Cover edges of pie with foil. Bake for 20 minutes; remove foil. Bake 15 minutes more or until the center is set. Makes 6 main-dish servings.

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Crescent Breakfast Casserole

2 cans crescent rolls
7 eggs, divided
1/4 cup milk
2 pounds sausage
Parmesan cheese
1 1/2 pounds Cheddar cheese, shredded

Brown and drain the sausage, crumbling it as it cooks. Mix together the sausage and the cheese in a bowl. Set aside.

Unroll one can of crescent rolls. Leave it in one long strip, pressing the perforations together. Press this on the bottom of a 9 x 12-inch pan which has been sprayed with Pam. Spread the sausage and cheese mixture on top of the crescent rolls.

In a bowl beat six whole eggs plus one yolk with the 1/4 cup milk (saving the one egg white). Season the eggs lightly with salt and pepper to taste. Pour the egg mixture over the sausage and cheese. Sprinkle lightly with Parmesan cheese.

Unroll the second can of crescent rolls, again leaving it as one strip. Place it on top of the casserole and brush it with the reserved egg white. The casserole can be refrigerated at this point until ready for baking. Bake at 350 degrees F for 45 minutes.

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Egg Burrito

1 Flour tortilla
2 Eggs
1/4 ts Buttermilk
1 Salt
1 Pepper
1 Strip of bacon, cooked crisp
1 Refried beans
1 Chili verde
1 Mozzarella, cheddar and monterey j


Heat tortilla on hot grill. Beat eggs with buttermilk, salt and pepper; scramble until set but not hard. Spread scrambled eggs on warmed tortilla. Top with a strip of crisply cooked bacon, refied beans, Chili Verde. Sprinkle heavily with cheeses; roll up. Smother with Chili Verde, if desired. Buzz in microwave oven until cheese is melted.

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