Ingredients

6 bacon strips

6 C frozen cubed hash brown potatoes

3/4 C chopped green peppers

1/2 C chopped onions

1 tsp salt

1/4 tsp pepper

6 eggs

1/2 C shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Remove bacon, crumble and set a side. Drain. reserving 2 tablespoons of drippings. Add potatoes, green peppers,onion, salt and pepper to drippings; Cook and stir for two minutes. Cover and cook and stirring occasionally, until potatoes are brown and tender, about 15 minutes. Make six wells in the potato mixture; Break one egg into each well. Cover and cook on low heat for 8 to 10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.

Ingredients

2 tsp salt

1 C regular grits

2 C milk, divided

4 eggs, beaten

1 C extra sharp cheddar cheese, shredded and divided

1 stick butter or margarine

1 tsp Worcestershire sauce

Black pepper to taste

In medium saucepan, bring 4 cups of water to boil; add salt and grits. Cook until thick, beating often. Add 1 cup milk; stir well; cook until thickened. Preheat oven to 350 degrees. Add eggs, most of the cheese, butter, Worcestershire sauce, pepper and remaining milk. Stir to blend thoroughly; pour into buttered 2-quart baking dish. Sprinkle with remaining cheese; bake 1 hour. Yield: 8 servings.

Ingredients

1 C each shredded cheddar and shredded pepper jack cheeses

2 Tbl instant onion

Ham or crumbled bacon

6 eggs

2 C milk

1-1/2 C Bisquick

1/2 tsp pepper

1/2 tsp dry mustard

1/2 C melted butter

Butter a 13x9 pan. Sprinkle cheeses, onion and bacon or ham on bottom of pan. Beat remaining ingredients together and pour over cheese and onion. Bake at 400 degree preheated oven for 25 to 30 minutes

Ingredients

1 medium cooking apple, peeled and chopped (1 cup)

2 Tbl sugar

1-1/2 C Bisquick Original baking mix

1-1/2 C milk

4 eggs

2 C shredded Cheddar cheese

1 pound bacon, crisply cooked and crumbled

Heat oven to 375 degrees. Grease rectangular baking dish, 11x7x1 1/2 in. Mix apple and sugar, spread in baking dish. Stir baking mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. 8 to 10 serving

Ingredients

1 package (26 oz.) frozen chredded hash browns

1/4 C Cooking oil

1 large Green pepper, chopped

1 large Onion, chopped

2 Garlic cloves, minced

3 C Cubed fully cooked ham

6 Eggs slightly beaten

1/2 tsp Salt

1/4 tsp Pepper

1-1/2 C Shredded cheddar cheese

In a large skillet, fry potatoes in oil for 10 min. Add green pepper, onions and garlic; continue to cook for 25 minutes or unitl potatos are browned and vegetables are cooked. Stir in ham; heat through. Cover and remove from heat. In another greased skillet, combine eggs, salt and pepper. Cook and stir gently until eggs are set. Stir into potato mixture. Top with cheese; cover 3 to 5 mijutes or until cheese is melted. Yield 6 to 8 servings.

Ingredients

6 large apples

1/2 C packed brown sugar

1/2 C golden raisins

1/2 tsp ground cinnamon

3/4 C honey

1/2 C water

1 Tbl butter

1 tsp grated lemon rind

Mix brown sugar, raisins and cinnamon in small bowl. Spoon into center of apples. Mix honey, water, butter and lemon rind in small saucepan. Heat, stir constantly and pour over apples. Bake at 350 degrees basting often. Bake 1 hour until tender.

Ingredients

Grease 9x9 glass pan. Preheat oven to 325 degrees.

2-1/2 C flour

3/4 C sugar

1 tsp packed brown sugar

1/2 tsp salt

3/4 C cooking oil

1-1/4 C buttermilk

1 large egg

1 tsp baking soda

1 tsp water

1 C frozen blueberries

1/2 C chopped pecans

2 tsp cinnamon

Mix first 6 ingredients together in large bowl. Measure 1/2 cup of mixture and set aside in small bowl. Add buttermilk and egg into flour mixture in large bowl. Stir until moistened. Dissolve baking soda in water in small cup. Add to flour mixture. Stir, gently fold in blueberries. Spread evenly in pan. Add pecans and cinnamon to reserved dry ingredients in small bowl. Sprinkle over top and bake in 325 degree oven for 45 minutes or until inserted wooden pick comes out clean.

Ingredients

8 slices sturdy Italian bread

2 packages cream cheese (8 oz. each)

12 eggs

1/3 C maple syrup

2 C milk

Pinch of nutmeg or cinnamon (optional)

Cut bread into cubes and place half of the cubes in a greased, 9-by-13-inch baking pan. Cut cream cheese into cubes and scatter over bread. Top with remaining bread. In a bowl, whisk together eggs syrup, milk and nutmeg or cinnamon, if desired. Pour over bread and cheese. Cover and refrigerate overnight. Bake in a preheated, 375 degree oven for 45 minutes. Serves 10 to 12.

Ingredients

2 C maple syrup

1/4 C honey

1/4 tsp cinnamon

dash of nutmeg

Stir until mixed thoroughly and heat in microwave for 1 minute on high. Serve over French Toast.

Ingredients

1 C packed brown sugar

1/3 C butter or margarine

2 Tbl light corn syrup

4 slices Texas toast or 6 3/4-inch-thick slices

French bread (5-6 oz. total)

5 eggs

1-1/2 C milk

1 tsp ground cinnamon

Strawberries, peaches or pears (sliced) or blueberries or raspberries (optional)

Powdered sugar (optional)

In a small saucepan cook and stir brown sugar, butter or margarine, and light corn syrup just till butter or margarine is melted. Pour brown sugar mixture into an ungreased 12" x 7 1/2" x 2" baking dish. Arrange bread slices in a single layer on top of the bown sugar mixture. If necessary, cut bread to fit into dish. Set baking dish aside. In medium mixing bowl beat eggs, milk, and cinnamon till combined. Pour egg mixture over bread in baking dish. Cover and refrigerate for 2 to 24 hours. Remove the cover from the baking dish. Bake in a 350 degree oven for 30 to 35 minutes or till the center appears set and the top is lightly browned. Let the French toast stand about 10 minutes before serving. If desired, top with fruit and/or sift powdered sugar over top. Makes 4 to 6 slices