Egg Bake Breakfast

Today was one of those mornings when we were out of bread, we weren't in the mood for pancakes or waffles, yet all we had were eggs, which we have been eating all week.  It was time to get creative!

I looked in our pantry and we had some diced tomatoes with chiles and half of an onion, deli ham, and cheese in the fridge... BINGO, I'm going to make an egg bake:

1. Spray an 8x8 dish with nonstick spray and preheat the oven to 325 degrees.
2. Scramble 5 eggs and mix in the diced tomatoes with chiles, chopped onion, and ham.
3. Pour egg mix into the dish and sprinkle the top with a layer of cheese.
4. Bake at 325 degrees for 30 mins.

VIOLA! Easy, tasty, Saturday morning breakfast that utilized things we already had.

You can easily make this with almost any vegetable you might have in your pantry or fridge for a simple solution to a breakfast predicament.

Banana Pancakes

Perfect for Fall

Ingredients:
2 cups Krusteaz Pancake Mix
1 1/3 cups water
1 banana, cut into thin slices
1/2 teaspoon vanilla extract
ground cinnamon

Directions:
1. Heat skillet to 350 degrees.  Mix pancake mix, water, and vanilla; stir until slightly lumpy.
2. Pour pancake mix on sprayed skillet.  Sprinkle with cinnamon and add banana slices on top. After about 1-2 minutes, flip pancakes and cook another 1-2 minutes. Serve!

(c) Kristen Stevenson

Eggs Benedict

Ingredients:

1 packet of Knorr Hollandaise Sauce Mix

1/4 cup butter

1 cup milk

4 teaspoons White Vinegar

4 Eggs

4 slices Canadian Bacon

2 English Muffins

Directions:

1. Spray ramekins with cooking spray.  Place ramekins in pan and fill with water, adding 1 teaspoon of vinegar to each ramekin. Bring water to a soft boil.

 2. Once water is lightly boiling, add an egg to each ramekin. Allow eggs to cook for about 6-8 minutes, until whites are no longer translucent.

3.  Prep and cook Hollandaise sauce according to packet directions.

4. Meanwhile, while your eggs are cooking, place English muffins on a baking sheet and place Canadian bacon on each half.  Broil in oven until lightly crispy (about 5 minutes).  

 5. Remove muffins from oven.  Carefully, remove ramekins from pan, drain, and scoop out the eggs.  Place each egg on top of the ham. Serve with Hollandaise sauce.



**I LOVE this recipe with some cooked asparagus too! Adds the perfect crunch and touch of green.

By Kristen Stevenson

Huevos con Hash

Ingredients:
1 tablespoon vegetable oil
1 1/2 cups Southwest Hash Browns (found in refrigerated section)
6 eggs (4 egg whites, 2 yolks)
2 tablespoons milk
Shredded cheddar cheese, as desired

Directions:
1. Beat eggs with milk until nice and blended.  (I like to use a blender bottle, also known as a protein shaker, to make my eggs light and fluffy.) Set aside.
2. Heat vegetable oil in 10 inch skillet on medium heat.  Mix in hash browns and stir occasionally, until browned.
3. Add eggs to the hash skillet and gradually fold your eggs until cooked thoroughly.
4. Sprinkle with cheese as desired.  Serve!

Makes 2 servings.

By Kristen Stevenson