Can Brunch and Breakfast Dishes Make You a Star? These Can.

So very many nutritional studies about breakfast tell us to eat cold cereal or oatmeal every morning plus a couple more good fiber sources. Now I certainly don't dispute those studies, but, hey! What are we going to do with all the yummy brunch and breakfast recipes in the world?

I say, make one of my easy brunch or breakfast recipes and have a bowl of

And if you can forget all that "health-conscious-ness" once in a while how about taking a scroll through my PANCAKE page. You know you need a really delicious and sort of decadent breakfast occasionally.

TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "Print".
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SWEET STUFF
Ricotta Doughnut Holes
French Toast, Stuffed & Berry'd
Less-is-More Coffee Cake
French Toast with Blueberry Orange Sauce
French Toast with Banana–Walnut Sauce
Best Berry Yogurt
Too-Good-for-Breakfast-French Toast

EGG THINGS
Just Baked Eggs
Yogurt and Herb Scramble
Mushroom-Tomato-Basil Frittata
Asparagus-and-Mushroom Frittata
Frittata Abruzzo
French Toast with a Crunch
Three Minute Eggs with a Difference
Spinach & Goat Cheese Frittata
Ham ‘n Eggs Brunch Pizza
Potato-Onion Frittata
Brunch-ito Burrito
Mushroom Hash and Eggs
No-Crust Italian Breakfast Quiche
Canadian Bacon & Egg Casserole
Warm Egg Custard
Eggs in the Nest with Hollandaise

VEGGIES, CHEESE, ETCETERA
Monte Cristo Bake
Spam Breakfast Bagels
Breakfast Chops with Apples & Balsamic Vinegar
Southern Cornbread Waffles
Salmon Omelet with Cream Cheese
Meatless Breakfast Quesadillas
Swiss & Tomato Tarts
Sausage and Cheese Frittata
Spicy Mixed Sausage Grill
Cheese and Veggie Frittata

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***NEW***
Just Baked Eggs
Serves 6

This may seem just too simple a recipe for us super-sophisticated cookers - WHO? ME? - but ya never know when one like this fits the occasion. It's certainly a nice component to a bigger early or mid-morning feast.

1 Tbsp butter
6 large eggs
1 tsp freshly ground black pepper
3/4 tsp salt
2 Tbsp whipping cream (not whipped)

Preheat oven to 350F.

Coat each of 6 (6-oz) ramekins or custard cups with 1/2 tsp butter. Break 1 egg into each prepared ramekin, and sprinkle with pepper and salt; spoon 1 tsp cream over each egg.

Place ramekins in a 13 x 9-inch bak­ing dish; add hot water to pan to a depth of 1 & 1/4 inches, and bake for 20-25 minutes or until eggs are set. Serve.

Mushroom-Tomato-Basil Frittata
Serves 4 (or more cut small)

You may have noticed that I don’t push "healthy", but when a serving of something this good provides 53% of the daily value of vitamin K, 36% of selenium, and 27% of iodine, it’s, at least, worth mentioning, don't you think?

1 medium onion, minced
6 medium cloves garlic, pressed
2+2 Tbsp chicken broth
2 cups thinly sliced crimini mushrooms
1 medium tomato, seeds removed, diced
6 large eggs
6 Tbsp chopped fresh basil
salt and black pepper to taste

Heat 2 Tbsp broth in a large skillet and saute onion over medium low heat for about 3 minutes, stirring frequently.

Add garlic and mushrooms and continue to sauté for another 2 minutes.

Add 2 Tbsp broth, tomato, salt, and pepper and cook for another minute, stirring well.

Beat the eggs, season with salt and pepper and mix in the basil; pour over the veggies and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve. ___________________________________________________________

Asparagus-and-Mushroom Frittata
Serves 4 (more if cut into appetizer-size pieces)

Doesn’t sound much like a breakfast dish, does it? Well, it’s truly intended as a brunch item, and an impressive one it will be. And the skinnier the asparagus the better this easy dish will be.

1 Tbsp olive oil, divided
1 (4-oz) package pre-sliced exotic mushroom blend
1 & 1/2 cups asparagus (about 4 oz), trimmed, cut into 1 & 1/2-inch pieces
2 large eggs
3 large egg whites
2 Tbsp each chopped dried chives & chopped fresh parsley
1/4 tsp each salt & ground pepper
1/2 cup shredded pecorino Romano cheese, divided

Arrange oven rack 6 inches from the broiler. Preheat broiler to high.

Heat 2 tsp of the olive oil in an 8-inch, ovenproof, nonstick skillet over high heat. Add the mushrooms and cook, 2 minutes, stirring frequently. Reduce the heat to medium-high, add the asparagus and cook for 3 minutes more. Done.

While veggies are cooking, whisk together the nest 6 ingredients and 1/4 cup of the cheese in a medium bowl.

Add the remaining oil to the pan, stirring the veggies to coat, and pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for a minute or two, running a rubber spatula around the edges of the pan to keep the eggs from sticking.

Sprinkle the remaining cheese over the egg mixture and broil it for 2 & 1/2 to 3 minutes until golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, or more if you like, and serve it immediately.

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Frittata Abruzzo
Serves 4 (more if cut into appetizer-size pieces)

I was going to call this a “Tuscan” frittata but I did a little research (about 2 minutes) and concluded that eggs don’t seem an especially prominent item in that region’s recipes. Rather it seems that the most frittata-friendly section is Abruzzo. Aren’t you glad you asked?

9 eggs
2 Tbsp olive oil
1/4 cup minced scallions
1 Tbsp minced fresh rosemary
2 minced garlic cloves
Freshly ground pepper
3/4 lb chopped plum tomatoes, seeded
2 oz each shredded Romano & Parmesan cheese

Beat the eggs in a medium bowl and set aside.

Heat the oil in a large heavy skillet over medium high heat, add the scallions, rosemary, garlic, and pepper to taste and sauté for a couple minutes. Increase the heat to high, add the tomatoes and sauté for five minutes more.

Add the eggs,reduce the heat to medium high and saute until the eggs just start to set, then stir in the cheeses. Sauté until cheeses melt and the whole thing is fully set. Divide onto 4 plates and serve.

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Ricotta Doughnut Holes
Makes 12-15

Originating in Lithuania, this tasty creation used cottage cheese but I think the texture is better with ricotta – does that make these “Italian”? Do we care?

2-1/2 cups unbleached flour
2 15-oz containers ricotta cheese (NOT low-fat)
4 eggs
1/4 cup canola oil
1/2 tsp baking powder
2 tsp lemon rind
1/4 tsp salt
1/2 cup sugar
Flour for breading
Powdered sugar

Mix the first 8 ingredients together.

Heat the oil until very hot.

Form the dough into 1 or 1 & 1/2-inch diameter balls and roll them in the flour. Fry until golden, then drain on a paper towel.

Dust with powdered sugar and serve while they’re warm.

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French Toast with a Crunch
Serves 2

Wow! What a tasty way to have your breakfast eggs, milk and cereal in one bite.

3 slices of bread, cut diagonally into quarters
1 cup cornflakes, crushed
2 large eggs
1/3 cup milk
1/2 tsp all-purpose flour
2 drops of vanilla
Butter and pancake syrup

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Put the bread pieces on the baking sheet, then into the warming oven to toast lightly for 5 minutes. Cool the bread for about 5 minutes.

Meanwhile, seal the cornflakes in a plastic zipper bag and crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.

In a large bowl, whisk the eggs, milk, flour and vanilla until blended. Pour into a pie pan or shallow dish.

In batches, carefully lay the bread pieces in the egg mix, baking it about a minute on each side. Try really hard not to tear the bread.

Next, dip the bread pieces go into the cornflake crumbs. Coat both sides with the crumbs and place on the lined baking sheet.Bake at 400F for 10 minutes on one side. Then flip and bake another 5 to 7 minutes, until the crumbs begin to turn golden. Eat ‘em up right away with butter and syrup. Yum, yum.

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Three Minute Eggs with a Difference
Serves 2

No, this recipe is not designed to make those $2-a-dozen eggs go further, but it just might do that while you’re enjoying this new egg creation.

2 eggs
15 saltine crackers
1 Tbsp butter, softened
salt and pepper to taste

Bring a pot of water to a boil. Add eggs, and cook for 3 minutes, mo longer; tou need runny yoljs to make this work.

While the eggs cook, crush the crackers and divide into two coffee mugs with the butter.

When the eggs are done, remove from the water, and peel. Place one soft-boiled egg into each cup. Mix into the crackers, and season with salt and pepper.

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Spam Breakfast Bagels
Serves 6 (or 4 if bagel is big)

In these financially difficult times an old favorite (maybe not yours) has risen from the bottom shelves of grocery stores across America - Spam! Right, that cheap, rectangular mix of meats and ??? is again popular. So here's a quick and easy way to enjoy it for breakfast or lunch - really.

1 can Spam (12 oz)
2 Tbsp butter or margarine
6 eggs, beaten
6 slices American cheese
6 bagels sliced

Slice Spam into 6 slices (3" x 1/4"). In a skillet, saute' Spam over medium heat until lightly browned. Remove from skillet; keep warm.

In the same skillet, melt the butter; pour in beaten eggs. Cook and stir to desired doneness.

Layer eggs, Spam and cheese on bagel bottom and cover with bagel top. (If your bagel is one of those huge ones you might need 1 & 1/2 slices of Spam.)

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Spinach & Goat Cheese Frittata
Serves 4

This is probably a bit much for breakfast but should be just right for a brunch-in-a-hurry.

1 lb spinach leaves, cleaned & chopped
1 Tbsp olive oil
1 medium onion, chopped (about 1 cup
)1 large clove garlic, minced
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese
Sun-dried tomatoes, about 2 Tbsp chopped
Salt and freshly ground pepper to taste
3 oz goat cheese

Preheat oven to 400°F.

Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.

In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

On the stove top, sauté onions in olive oil in an oven-proof, non-stick skillet, until softened, about 3 minutes on medium high heat. Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.

Spread spinach mixture evenly on bottom of skillet, then pour on the egg mixture. With a spatula lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

Sprinkle bits of goat cheese over the top of the frittata mixture.

When the mixture is about half set, put the whole pan in the oven and bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Even then DO NOT put bare hand to pan's handle.

Cut into quarters and serve hot.

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Potato-Onion Frittata
Serves 4

This would be a great way to put that cast-iron skillet to good use. It would also be a relatively cheap dish that would gather plenty of brunch cheers (not Bronx cheers).

2 cups diced baking potato (about 1 large)
Vegetable cooking spray
1/2 cup thinly sliced onion, separated into rings
1/4 cup (1/2 oz) finely grated Parmesan cheese, divided
1 Tbsp chopped fresh basil
2 Tbsp water
1/2 tsp salt
1/2 tsp Tabasco sauce, or similar
4 egg whites, lightly beaten
3 eggs, lightly beaten
1 Tbsp good balsamic vinegar

Place the diced potato in a medium saucepan; cover with water, and boil until tender, 7 or 8 minutes. Drain and let cool a bit when done.

Coat a large oven-proof skillet with cooking spray; place over medium heat until hot. Add onion and sauté 3 or 4 minutes until tender. Remove from heat, and set aside.

Meanwhile, combine 3 Tbsp of cheese, basil, the next 5 ingredients and the potatoes, which you've drained, and onions in a medium bowl.

Wipe skillet with paper towels, recoat with cooking spray and place skillet over medium heat.

When hot, add the egg-potato mixture, and cook 5 or 6 minutes or until almost set.

Put the skillet under the broiler for about a minute and a half.

Top with remaining Parmesan, and broil for 30 seconds more or until cheese melts.

Remove from broiler, drizzle vinegar over the frittata, and cut into 4 wedges. Serve warm.

Yield: 4 servings _________________________________________________________________

French Toast, Stuffed & Berry'd
Serves 4

What a yummy way to start the day!

2 cups mixed blueberries and/or strawberries
2 Tbsp granulated sugar
2/3 cup low-fat ricotta cheese
1/4 cup strawberry preserves
3 large eggs
2/3 cup (5 oz can) evaporated milk
2 Tbsp packed brown sugar
2 tsp vanilla extract
12 slices (about 3/4-inch-thick) French bread
butter or margarine
Powdered sugar (optional)

Mix berries and sugar in a small bowl.

Mix ricotta cheese and preserves in another bowl.

Combine eggs, milk, brown sugar and vanilla in a pie plate or shallow bowl and mix well.

Spread ricotta mixture evenly over 6 bread slices. Top with remaining bread slices to form sandwiches.

Heat small amount of butter in large, nonstick skillet or griddle over medium heat. Dip sandwiches in the egg mixture, coating both sides and cook about 2 minutes on each side.

Sprinkle with powdered sugar, top with berries and serve.

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Ham ‘n Eggs Brunch Pizza
Serves 4

I think everyone will love this a.m. treat; I KNOW the kids will. And about that store-bought crust: get over it, it's ok.

1 pizza crust, pre-baked
1/2 Lb deli sliced ham
8 oz Mozzarella cheese, shredded
2 large eggs
1/4 cup milk, low-fat
oregano, dried

Plop that store-bought pizza crust onto a cookie sheet or pizza pan and stop feeling guilty; you really don't have time to mix it from scratch and let it rise.

Cut the ham into strips and lay them on the dough.

Stir the eggs and milk in a bowl and beat to blend them.

Pour the eggs over the dough and sprinkle on the cheese then the oregano.

Bake in a 400 degree F oven for 20 to 25 minutes. Serve and keep thinking, "crust is crust, crust is crust".

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Brunch-ito Burrito
Serves 4

The “tortilla” for this breakfast/brunch goody is a small fry pan-sized omelet. The insides are up to you, but follow this recipe and you won’t be disappointed.

1 cup canned black beans, rinsed and drained
1/3 cup bottled chunky salsa
4 eggs, slightly beaten
2 tablespoons milk
1/4 teaspoon each salt & pepper
Nonstick cooking spray or cooking oil
1 medium tomato, thinly sliced
1/2 cup shredded Monterey Jack cheese (2 oz) or, even better, crumbled queso fresco cheese
1/4 cup sour cream
4 tsp snipped fresh mint

In a small saucepan mash the beans slightly and stir in the salsa. Heat through over low heat. Cover and keep warm while making egg "tortillas."

In a medium bowl combine eggs, milk, pepper, and salt. Preheat a 10-inch nonstick omelet pan over medium heat.

For each of the egg "tortillas" pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat and cook for a minutr or two until lightly browned on bottom (don't flip it).

Loosen edges of the egg "tortilla" with spatula and slide out onto a serving plate, browned side down.

On half of the "tortilla," spread 1/4 of the bean-salsa mixture & top with tomato and cheese. Fold in half and then into quarters to form the burritos.

Keep them warm while making the rest.

When they're all done, top with a dollop of sour cream and the remaining cheese; sprinkle with mint and serve.
Click here for many Mexican food recipes _________________________________________________________________

Breakfast Chops with Apples & Balsamic Vinegar
Serves 6-8

I think this would be a wonderful brunch dish, but if you’re turned off by pork chops in the morning these could certainly make a terrific quick and easy dinner.

8 (1/2-inch)boneless pork loin chops
1 tsp salt
1 tsp pepper
1/2 cup all-purpose flour
3 Tbsp vegetable oil
4 large Granny Smith apples, peeled and diced
2/3 cup balsamic vinegar
1/2 cup chicken broth

Sprinkle pork chops evenly with salt and; dredge in flour.

Fry pork in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Remove from skillet; keep warm.

Add apples to skillet, and saute for 5 minutes; add vinegar and broth, and cook, stirring often, 5 to 7 minutes, or until slightly thickened. Spoon over pork, and serve proudly.
Click here for pork recipes for dinner and lunch _________________________________________________________________

Southern Cornbread Waffles
Makes 12 Waffles

Since cornbread is considered by most of us a Southern specialty consider these “Southern" Waffles. Am I being presumptuous?

1& 1/2 cups plain white cornmeal
1/2 cup all-purpose flour
2 Tbsp sugar
2&1/2 tsp baking powder
3/4 tsp salt
1 large egg
1& 1/2 cups milk

Preheat oven to 375F.

Stir together first 5 ingredients in a large bowl.

Mix the egg and milk and add to cornmeal mixture, stirring just until dry ingredients are moistened.

Bake in an oiled waffle iron just until crisp.

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Meatless Breakfast Quesadillas
Serves 4

If you have eaters troubled by the presence of meat this is a good item to offer. If they're also bothered by dairy I suppose you could offer them tortillas with diced tomatoes and green onions - mm-m-m, doesn't that sound yummy? Not to me.

Four 8-inch flour tortillas
1 cup shredded jack cheese
1 14-oz can diced tomatoes, drained
3 scallion, thinly sliced
1 cup tomato salsa

In a medium skillet, heat butter over medium-low heat. Add the eggs, season with salt and pepper, and scramble them, 2 to 4 minutes.

Heat up a dry large skillet over medium-high heat (or better yet, a large electric, non-stick griddle) while you assemble the quesadillas.

Lay out the tortillas on your work area and sprinkle half of each with cheese. Next spoon diced tomatoes, then salsa on top of the cheese, followed by a sprinkling of green onions. Top with eggs and fold the empty half over the ingredients.

With your skillet or griddle now hot cook the tortillas until cheese melts, 2 to 3 minutes per side.

Cut each quesadilla in half and serve with any remaining salsa.

Click here for a whole bunch of quesadilla recipes
Click here for some authentic Mexican recipes _________________________________________________________________

Less-is-More Coffee Cake
Serves 8-10

Sometimes you can see this principle in cooking. Here, it’s Fewer ingredients = LESS work, LESS prep time, but MORE relaxing & chatting, MORE compliments about “how delicious” and “so quick”.

1 cup flour
1 tsp cinnamon
1 Tbsp baking powder
1/4 cup butter, melted
1/2 cup sugar
1 beaten egg
½ cup milk

Stir together the flour; cinnamon and baking powder.

In another bowl combine butter; sugar; milk and egg.

Add the dry stuff to the wet stuff in 3 additions; mixing well each time.

Spread evenly in a greased 8 X 8 pan and sprinkle with a mixture of 1/4 cup sugar & ½ tsp cinnamon Then drizzle with 3 Tbsp melted butter. Bake at 400F for 20 minutes. Serve warm for maximum compliments.
Click here for more quick and easy desserts _________________________________________________________________

French Toast with Blueberry Orange Sauce
Serves 4

Here’s another French toast recipe but with a super-simple, super-delicious sauce that takes about a minute to make. And for the sake of your arteries, I suggest not spreading butter on the finished product since the sauce would overpower its terrific flavor anyway.

2 cups fresh (or frozen, but thawed) blueberries
1/4 cup orange juice concentrate (as in, NOT diluted with water!)
2 whole eggs
1/4 cup evaporated skim milk
1/2 teaspoon vanilla
8 slices whole wheat bread

Preheat the oven to 200 degrees F.

Stir the blueberries and orange juice concentrate together in a saucepan and heat gently, about 2 minutes.

Meanwhile, combine the eggs with the milk and vanilla, heat a large heavy skillet and coat with pan spray.

Dip as many slices of bread as will fit in the pan into the egg mixture and cook until brown on one side.

(If you paid attention to me earlier, you now have one of those huge electric griddles and you can cook ALL 8 slices at once. If not:)

Turn and brown the other side. Keep warm in the oven while cooking the rest of the bread.

Divide the French toast among 4 hot plates and slather them with the special sauce; oh boy!

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Swiss & Tomato Tarts
Serves 8

Here's a quick and easy main dish for your next brunch or breakfast gala. They'll love it.

8 Pre-Formed pastry shells, tart size
1/2 cup sun-dried tomato(not in oil),finely snipped
3 eggs, slightly beaten
3 Tbsp half-and-half, light cream, or milk
2 tsp snipped fresh basil or 1/2 tsp dried
Dash salt & pepper
1 cup finely shredded Swiss cheese (3 ounces)

Preheat oven to 325 degrees F. Place tart shells on a baking sheet; set aside.

In a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well.

In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.

Now spoon about 2 Tbsp into each shell and bake for 10 to 15 minutes or until filling puffs up a bit and they pass the knife-stuck-in-and-comes-out-clean test. Serve 'em up warm.

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Mushroom Hash and Eggs
Serves 4

If you don’t eat meat look closely at the title to this recipe. It says “hash” but it’s “mushroom” hash. And if you do like meat, try this one anyway – that old “Broadcast”-type may become a thing of the past.

2 Yukon Gold or Idaho potatoes, cooked and diced
2 Tbsp unsalted butter
1 medium onion, chopped
1 red bell pepper, seeded and diced (about 1 cup)
12 shiitake mushrooms, stemmed and sliced thin
2 tsp salt
2 tsp finely chopped fresh rosemary leaves
Freshly ground black pepper
1/2 cup heavy cream
1 Tbsp white vinegar
4 large eggs

Toss diced potatoes with 1 Tbsp melted butter.

In a large skillet. melt remaining butter over medium heat, add onion and cook 5 minutes.

Add pepper, ham, mushrooms and seasonings. Cook until the onions are soft and golden then add potatoes and heavy cream and heat until cream is absorbed, about 2 minutes. Set aside and keep warm

Fill a large, wide saucepan with 2 inches of water and bring to a boil over high heat, then reduce heat so water is barely simmering. Add vinegar and break one egg at a time into a small dish. Slide it into the pan by dipping the dish into the water.

Cook until yolks are just set, 3 to 5 minutes. Using a slotted spoon, remove eggs and drain on paper towel.

Top each plate of hash with a poached egg and proudly present to your hungry eaters.

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No-Crust Italian Breakfast Quiche
Serves 4

Put one of these quick & easy dishes together in about 15 minutes, bake for the same amount of time and you can sevre 3 table-mates and yourself a really memorable brunch item. It’s also nutritious, but don’t hold that against it.

1 small zucchini, halved lengthwise and thinly sliced
1/2 cup chopped red onion
1/2 cup chopped red or green sweet pepper
2 cloves garlic, minced
2 tsp olive oil or canola oil
6 egg whites
1 whole egg
1 cup fat-free milk
1 Tbsp shredded fresh basil
1/4 cup shredded mozzarella cheese
Chopped tomato (optional)

Preheat oven to 350 F.

In a medium skillet cook zucchini, onion, sweet pepper, and garlic in hot oil until onion is tender. Set aside.

In a medium bowl stir together the egg whites, egg, milk, and basil. Stir in zucchini mixture. Pour into 4 individual quiche dishes or shallow casseroles, about 4-1/2 inches in diameter.

Prep is now finished - quick and easy, no?

Bake for about 15 to 20 minutes. Remove and sprinkle each serving with mozzarella cheese and let stand for a few minutes before serving If you want fancy, sprinkle with chopped tomato.

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French Toast with Banana–Walnut Sauce
Serves 4

Not just your ordinary French toast which may be good but can’t come close to this fabulous dish.

2 Tbsp chopped walnuts
1 Tbsp light butter
1 large ripe banana, sliced
¼ cup honey
2 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
8 white bread slices

Heat a small skillet over medium-high heat, add the chopped walnuts, and cook, stirring constantly, 5 minutes or until toasted. Remove and set aside.

Melt butter in the skillet; add banana slices, and cook 3 minutes or until thoroughly heated. Stir in toasted walnuts and honey, and remove from heat.

Whisk together eggs .milk, cinnamon & honey in a shallow dish or pie plate.

Lightly press bread slices, one at a time, into egg mixture, coating both sides of bread and cook for a minute on each side on your LARGE non-stick griddle – you do have one, don’t you? (If not cook ‘em in batches).

Transfer to a serving plate and cover them with that wonderful sauce or serve the sauce on the side. You’d better put out some – yawn – maple syrup, too, in case one of your eaters just can’t break old dining habits.

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Sausage and Cheese Frittata
Serves 8

There are many varieties/flavors of sausage so unless you know everyone's preference stick to the original or most basic one. And, please don't use brown & serve sausage - yuch.

10 large eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
2 Tbsp butter
1 (12-oz) package ground pork sausage, cooked and crumbled
1 cup (4 oz) shredded Cheddar cheese

Preheat oven to 350F.

Break up sausage (tell it a real funny joke) in a frying pan and cook for 5 minutes. Smoosh it around to keep it from becoming one huge patty.

While that's happening whisk together the first 4 ingredients about a minute until well blended.

Melt butter in a 12-inch ovenproof skillet over medium heat; remove skillet from heat, and pour half of egg mixture into skillet. Sprinkle evenly with cooked sausage and cheese. Top with remaining egg mixture & bake for about 15 minutes or until set. That's all there is to it.

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Canadian Bacon & Egg Casserole
Serves 4-6

Too easy to be this good. Got a bunch for brunch? Easy to double or triple this one.

6 slices Canadian bacon
6 slices Swiss cheese
l/2 pint cream
8 eggs
Parmesan cheese, grated

Preheat oven to 450 degrees

Line a shallow 8 x 13 inch pan or oven-proof glass dish with Canadian bacon. Add a layer of Swiss cheese.

Break eggs over all. Drizzle the cream over the eggs leaving the yolks peeking out. Bake for 10 minutes, sprinkle with Parmesan cheese and return to oven for 5 to 7 minutes. Cut in squares and serve.

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Spicy Mixed Sausage Grill
Serves 4

This New Orleans-inspired brunch item will really get their attention. Andouille (say,ann-doo-wee), a spicy Cajun pork sausage, and the herb-chicken sausage should be purchased smoked and/or fully cooked. If you’re not a pork fan use chicken or turkey andouille.

2 tsp unsalted butter
4 each 6-inch andouille sausages & chicken sausages, split lengthwise and halved
1 Tbsp + 1 tsp brown sugar
1 Tbsp + 1 tsp cider vinegar
3/4 tsp hot pepper sauce

If you find longer, thick sausages just use 2 of each. (Hey, this is a really simple recipe and you know your eaters so you make the big decisions)

Melt butter in a large nonstick skillet over medium heat. Add sausages and cook, turning several times, until browned at the edges and heated through, about 5 minutes.

Make a syrup by mixing brown sugar, cider vinegar, and hot pepper sauce to taste, stirring until sugar dissolves. Pour syrup over the sausages, increase heat to high & cook until syrup lightly coats sausage, about 1 minute.

There’s your main breakfast event or a major part of your brunch in just a very few minutes.

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Eggs in the Nest with Hollandaise
Serves 6

Another beautiful but quick brunch item that might seem too much for just breakfast. But, what the heck, go ahead and dazzle the family. Hey, let the kids sleep late and serve brunch for the family.

Of course, the LDL-concerned can skip the sauce; I mean, "egg yolks" and "butter"? Oh, but it's so-o-o delicious!

3 English muffins, split
butter
6 slices Canadian bacon
6 eggs
pinch salt
Hollandaise sauce (make it or buy it in a jar)

Toast English muffins and butter lightly. Saute bacon slices a minute on each side over moderate heat. Drain on paper towel.

Separate eggs, placing whites in large bowl and each unbroken yolk back in its shell. Adding pinch of salt beat egg whites until stiff.

Place 1 slice bacon on top of each muffin half. Mound egg white over bacon. In center of whites make an indentation with a warm spoon and gently place 1 yolk in the "nest".

Place muffin halves on baking sheet and bake in preheated 350° oven 15 minutes or until yolks are set.

While that's happening make the Easy Hollandaise Sauce.

4 cold egg yolks
juice of 1 lemon
12 Tbsp cold butter
salt to taste
cayenne pepper to taste (a tiny bit goes a long way)

In small saucepan combine egg yolks and lemon juice. Cook over low heat, adding butter 1 tablespoon at a time.

Stir constantly with wire whisk until sauce thickens, 3 to 5 minutes. When it looks like sauce, remove from heat. Add salt and cayenne.

They should now be ready so remove each muffin half with a spatula and plate. Spoon the warm Hollandaise over yolks or pass in separate bowl. Serve 'em while they're hot.

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Too-Good-for-Breakfast-French Toast
Serves 4

A shorter title might be "Stuffed French Toast". You'll be stuffed, too, if you eat more than one of these brunch or breakfast delights. It's like waking up to dessert - maybe your teens will even get up for this one.

12 Slices French bread,1 inch thick
3 Eggs
6 Tbsp reduced-fat cream cheese
2 Tbsp granulated sugar
1/2 Cup fat-free(skim) milk
1/4 Cup strawberry or blueberry preserves
Powdered sugar if desired
Maple-flavored syrup, if desired

Spread one side of 6 bread slices with 1 tablespoon of the cream cheese and the other slices with 2 teaspoons of the preserves.

Beat eggs, milk and granulated sugar with fork until well mixed and pour into a shallow bowl.

Spray griddle or frying pan with cooking spray and heat over medium-low heat.

Dip each side of sandwich into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown.

Transfer to plate; dust with powdered sugar,if you like. Serve with syrup, but I think you can skip any more jam or preserves since it's already loaded with good stuff.

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Salmon Omelet with Cream Cheese
Serves 4

Using smoked salmon (lox) and capers take this from a special breakfast item to an outstanding brunch dish certain to dazzle your diners.

4 tsp butter
8 Eggs, beaten
1 Cup finely chopped smoked salmon (or flaked canned salmon, if you must)
1/2 cup soft cream cheese with chives and onion
Capers,if desired

Heat 2 teaspoons of the butter in 8-inch omelet or saute pan over medium-high heat until butter is hot and sizzling.

Pour half of the beaten eggs (about 1 cup) into pan. As eggs begin to set at the bottom and side, gently lift cookedportions with spatula so that thin, uncooked egg can flow to bottom. Cook until eggs are thickened throughout but still moist (3 or 4 minutes).

Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon. Tilt skillet and carefully slip pancake turner under omelet to loosen.

Remove from heat and fold omelet in half; keep warm while repeating with remaining ingredients to make a second omelet or just eat if there are only two of you, of course. Cut each omelet in half to serve and sprinkle with capers, if you know what's good.

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Best Berry Yogurt
Serves 4

Terrific eye-opener in both appearance and taste. Breakfast can be pretty, brunch, too.

3oz Crunchy oat cereal or granola
2 & 1/2 Cups plain yogurt
1 & 1/2 Cups fresh raspberries
3oz Crunchy oat cereal or granola
2 & 1/2 Cups plain yogurt
1 & 1/2 Cups fresh raspberries

Preheat your broiler to high. While that's happening spread the cereal on a baking sheet. Place under the hot grill for 3—4 minutes, stirring regularly. Set aside to cool. Use the time to finish your other brunch components.

When the cereal has cooled completely, fold it into the yogurt, then gently fold in a generous cup of the raspberries (careful not to bruise the berries).

Spoon the yogurt mixture into four serving glasses or dishes, top with theremaining raspberries. Serve immediately with a side of honey to drizzle.

Breakfast could become your family's favorite meal.

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Cheese and Veggie Frittata
Serves 4

This could work as a quick and easy side with dinner as well as your primary brunch item. Wouldn't be bad for breakfast either.

8 eggs
1/2 tsp salt
1/8 tsp pepper
1/2 cup shredded Swiss cheese
2 Tbsp butter
2 medium bell peppers, chopped
I medium onion, chopped

Beat eggs, salt and pepper in medium bowl with fork until well mixed. Stir in cheese and set aside.

Melt butter in ovenproof 10-inch nonstick skillet over medium heat. Cook peppers and onion in butter, stir ring occasionally, until onion is tender.

Pour egg mixture over pepper mixture. Cover and cook over medium-low heat 8 to 10 minutes or until eggs are set and light brown on bottom.

Set oven control to broil. Broil frittata with top 4 to 6 inches from heat for about 2 minutes until golden brown. Cut into wedges and serve.

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Warm Egg Custard
Serves 4

For brunch or breakfast, here's a different and delicious presentation of eggs. You might also refrigerate this tasty dish and serve chilled with fruit later or the next day.

1 & 1/4 cups milk
2 tsp vanilla
4 Large eggs, beaten
1/4 Cup sugar
Freshly grated nutmeg (optional)

In a quart glass measure, combine the milk and vanilla. Microwave ("nuke it", in kitchen-speak), uncovered, on HIGH for 2 minutes, or until hot but not boiling.

Meanwhile, in a medium bowl, beat the eggs and sugar together until frothy. Add the heated milk, pouring slowly and stirring constantly.

Pour into four 5 or 6 oz. custard cups. Place the cups around the outer rim of a 10 or 12 inch microwave-safe plate, leaving a little space between each cup. Cook, covered with waxed paper, on MEDIUM for 6 to 8 minutes, or until firm, rotating the plate a half turn after 3 minutes.

Let stand 5 minutes or until just warm, and serve with ground nutmeg on the side for those who know best.