Breakfast

2 bars (1.45 ounces each) milk chocolate
Sixteen 1/2" thick diagonally-cut slices Italian bread from a long loaf
3 eggs
3/4 c chocolate milk
Pinch of nutmeg or cinnamon
2 T butter
1 T vegetable oil
Confectioners' sugar

Break each chocolate bar into 4 equal rectangles. Sandwich each between 2 slices bread. In a shallow dish, beat eggs, milk, and nutmeg with a fork. Add chocolate "sandwiches;" soak 30 seconds per side. In a large heavy skillet heat butter and oil over medium-low heat. Add sandwiches without crowding and cook about 3 minutes per side until golden. Drain on paper towel. Serve hot, sprinkled with confectioner's sugar.

bar

Stuffed French Toast

1 pkg (8oz) cream cheese, softened
1/4 cup crushed pineapple
1/2 cup chopped pecans, toasted
1 loaf (16oz) French bread
4 large eggs
1 cup whipping cream
1/2 tsp vanilla extract
1 tsp ground ginger
1 jar (12oz) apricot preserves
1/2 cup orange juice

Beat cream cheese and pineapple at medium speed with an electric mixer until light and fluffy; stir in pecans. Cut bread into 12 (1 1/2-inch thick) slices; cut a pocket through top crust of each slice. Stuff each slice evenly with cream cheese mixture. Combine eggs with whippingcream, vanilla extract, and ginger, stirring well with a wire whisk. Dip bread slices in egg mixture, coating all sides. Cook on a lightly greased griddle over medium-high heat 3 minutes on each side or until golden. Combine preserves and orange juice in a saucepan; cook over low heat, stirring constantly until melted. Serve with hot toast. Serves 6.
Recipe from Annie’s Bed and Breakfast in Big Sandy, Texas

Hash Brown Quiche

Cooking spray
6 eggs, divided
3/4 teaspoon celery salt, divided
2 cups frozen shredded hash brown potatoes, thawed
2 cups frozen vegetable blend
1/2 cup diced cooked chicken OR 1 can (5 oz.) chunk chicken
1 cup low-fat milk
2 tablespoons sliced almonds

Evenly coat 9-inch pie plate with spray. Set aside. In medium bowl, beat together 1 egg and 1/4 teaspoon of the celery salt. Stir in potatoes until well combined. To form crust, press potato mixture onto bottom and up sides of lightly greased 9-inch pie plate. Bake in preheated 375°F oven 5 minutes. Remove from oven. Sprinkle with vegetables and chicken.
Beat together milk, remaining eggs and remaining celery salt until well blended. Pour over vegetables and chicken. Sprinkle with almonds. Bake in preheated 375°F oven until knife inserted near center comes out clean, about 45 minutes. Let stand 5 minutes before serving.

Bacon & Egg Breakfast Rolls

6 uncut Kaiser rolls
3 slices bacon
1 cup sliced fresh mushrooms (about 4 oz.)
1/2 cup chopped onion
1/2 cup chopped green pepper
6 eggs
1/4 cup skim or low-fat milk
6 thin slices lean cooked ham
6 thin slices reduced-fat Swiss or Muenster cheese

Slice tops off rolls about 3/4 inch from top. With a fork, scrape out the insides of bottom, leaving about 1/2-inch wall all around. Save crumbs for another use. Set rolls aside. In 10-inch omelet pan or skillet over medium heat, cook bacon until crisp. Drain well. Crumble. Pour off and discard fat. Add mushrooms, onions and pepper to pan. Cook until tender but not brown, about 5 minutes. Stir in drained bacon. In medium bowl, beat together eggs and milk until blended. Pour into pan over vegetables. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do no stir constantly. Spoon egg mixture into hollows of reserved rolls. Top each roll with 1 slice each of ham and cheese. Broil about 6 inches from heat until cheese is melted, about 3 minutes. Cover with reserved roll tops. Makes 6 servings

Breakfast Burritos

This is a great do-ahead recipe.
You can use any combination of the listed optional ingredients, in any amounts.
20 large flour tortillas
12 eggs -- beaten
2 cups shredded cheese -- your favorite
salt and pepper to taste

Options (use one or more of these):
1 pound bulk sausage or bacon -- cooked and crumbled
2 cups diced ham
1 onion, chopped and cooked
1 green pepper, chopped and cooked
1 1/2 cups chopped mushrooms, sauteed
2 cups hashed brown potatoes -- browned
1 cup salsa

Beat eggs in a large bowl. Add the cheese, salt and pepper and stir in any combination of the optional ingredients. Pour egg mixture into a large skillet (or do it in two batches) and scramble over medium high heat until eggs are just cooked. Remove from heat.
Warm tortillas according to package directions so they are soft enough to roll. I usually microwave 4 at a time on a plate covered with a wet paper towel.
Place several spoonfuls of egg mixture along center of tortilla and roll up burrito style. Wrap each burrito individually in wax paper and place all wrapped burritos in a large freezer bag. Store in the freezer.
To serve: Place burrito in its wax paper wrapping in the microwave and cook on the defrost setting for about 2 1/2 minutes, until hot. Makes 20 burritos. .

Breakfast Casserole

6 slices bread, crusts removed
1 lb. pork sausage
1 (6 oz.) pkg. shredded Cheddar cheese
5 eggs, beaten
1 pt. half and half
1 tsp. mustard
Line a 9 by 13 inch buttered casserole with bread. Brown sausage; drain. Sprinkle over bread. Sprinkle cheese over sausage. Combine eggs, half and half and mustard; pour over casserole. Refrigerate over night. Bake, covered, at 350 degrees for 25 minutes. Bake uncovered, for 5 minutes. Makes 6 to 8 servings.

Crock Pot Breakfast Cobbler

4 medium-sized apples, peeled and sliced
1/4 cup honey
1 tsp cinnamon
2 tablespoons butter, melted
2 cups granola cereal

Place apples in crock pot and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk. Makes 4 servings .

Peanut Butter Breakfest Bars

1 1/2cups peanut butter
3/4 cups brown sugar
1/2 cup molasses
5 cups rolled oats

Mix togeather peanut butter, molasses and brown sugar in 4 1/2 qt. pan. Bring to boil under med. heat, stiring often. Remove from heat, add oats mix well. Pour into greased 9x13 pan press into place with waxed paper. Let cool for 15 min. Cut into bars.

Easy Breakfast

2 pounds sausage
16 ounce sour cream
12 eggs, beaten
8 ounces cheddar cheese

cook, crumble and dain sausage (you can do this ahead of time for quick assembly) Layer ingredients in order listed. bake at 350 for about 30 minutes or until firm. can be cut in half. I usally do.
Recipe sent in by Dave Cook.

Banana French Toast

2 large ripe bananas
1/2 tsp vanilla extract
1 egg
3 egg whites
3/4 cup 1% lowfat milk
8 slices homemade-quality white bread
1/2 tsp ground cinnamon

Puree the bananas, vanilla, egg, egg whites, and milk. Preheat the griddle. If using an electric skillet, preheat to 375 degrees F. Place the bread in an oblong pan and pour the batter over it. Turn the slices of bread so the batter is absorbed evenly. Soak the bread until soft and almost falling apart. You can do this step in two batches. A nonstick pan does not have to be greased; otherwise, use a nonstick spray. Using a spatula, slip the bread into the skillet and cook until lightly browned on one side. Turn and cook until done. Dust with cinnamon. Serves 4.