• 6 eggs
• 1 cup milk
• 6 oz. cheddar cheese, grated
• 1-lb sausage or bacon, crumbled
• 4 Hash brown patties, frozen
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dry mustard

1. Line an 8x8 baking dish with frozen hash browns.
2. Sprinkle hash browns with crumbled sausage or bacon.
3. Mix together eggs, milk, salt, pepper, and dry mustard
4. Pour over meat and hash browns.
5. Top with grated cheddar cheese.
6. Refrigerate over night.
7. Cook at 350 degrees for 45 minutes to 1 hour.

Makes 4-6 servings Note: May also add a little onion for more flavor.

• 1 large Egg
• 2 Egg whites
• 1/4 c Skim milk
• 1/2 teaspoon Vanilla extract
• 1/2 teaspoon Cinnamon, ground
• 1/8 teaspoon Nutmeg ground
• 8 slices French bread 1 inch
• Cinnamon sugar (opt.)
• Maple Syrup

1. In a shallow bowl, using a wire whisk of fork, beat egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside.
2. Preheat oven to 200 F. Lightly spray a large non stick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back in dish.
3. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1-3 minutes per side.
4. Transfer cooked slices to a plate; Keep warm in oven. Dip remaining slices in egg mixture; Cook as directed. Spray skillet with vegetable cooking spray as needed.
5. Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. * For a puffy French toast, prepare egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and Refrigerate overnight. Cook and serve as directed. Note for low fat serving use low calorie syrup. Garnish with lemon wedge and halved strawberries. Prep time 10 minutes. Cooking time 10 minutes.

serves: four

• 1 tb Yeast
• 1 c Warm water (100 degrees F)
• 3 tb Molasses
• 1/3 c Dry nonfat milk
• 1 Egg, separated
• 1 c Unbleached flour (A)
• 3 tb Butter, melted
• 1 ts Salt
• 1/2 c Whole wheat pastry flour
• 2 1/2 c Unbleached flour (B)
• 3 tb Butter, softened
• 1/3 c Sugar
• 1 tb Cinnamon
• 1/3 c Raisins
• 1 Egg
• 1 c Cool water

1. Sprinkle yeast over warm water; stir to dissolve.
2. Add molasses, then dry milk.
3. Let rise 10 minutes.
4. Fold in beaten egg yolk, followed by beaten egg white.
5. Allow to rise 30-40 minutes.
6. Stir in first of the unbleached flour (A) until blended; beat 10 minutes
7. . Cover bowl, set in warm place and let rise about 1 hour 20 minutes.
8. Fold in melted butter and salt.
9. Add pastry flour and additional unbleached flour (B), 1 cup at a time, folding in (do not stir).
10. When dough holds together in one piece, turn out onto floured surface.
11. With floured hands, knead dough, adding flour and re flouring board as needed.
12. Knead until smooth and somewhat shiny.
13. Place dough in oiled bowl, roll dough to oil top, and cover with towel.
14. Let rise until doubled in size.
15. After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure 3/4" x 14" for each roll when scaling).
16. Spread with soft butter.
17. Sprinkle with sugar, cinnamon and raisins.
18. Roll up (crimp edges to roll).
19. Cut into 3/4" sections.
20. Lay rolls flat on oiled cookie sheets and let rise 30 minutes.
21. Mix egg with water and brush over rolls.
22. Bake at 375 degrees for 20 minutes.

Yield 16 Rolls

• 6 ham slices, cut thin
• Butter or bacon fat
• 3 larger English muffins
• 6 eggs, poached
• 2/3 cup Hollandaise sauce

1. Pan-broil ham in fat until edges are curly.
2. Split muffins in halves and toast.
3. Place hot ham slices on hot toasted muffins, then put hot poached eggs on the ham and pour Hollandasie sauce over all.
4. Serve hot.

   6 Servings.

• Grease the bottom of a shallow pan, add water to a depth of at least 2 inches and heat to simmering.
• Break eggs one at a time into a saucer and slip into the hot water, reducing heat as low as possible, so water does not even simmer.

  Do not crowd the eggs.

• Cook very slowly until the white is firm and the yolk filmed over.
• Lift the eggs our carefully, one at a time, with a slotted spoon or pancake turner, ' permitting them to drain thoroughly.
• Place each egg on a slice of hot buttered toast to serve.

  Regular egg poachers or muffin rings give the cooked eggs a rounder shape.

• Pre-heat broiler and lay slices of bacon flat on the rack, which is adjusted about 3 inches below the heat.
• Broil slowly, watching carefully, and turn once or twice during cooking so it will be done evenly on both sides.
• The method requires more care than does baking, but bacon cooked by broiling has a particularly pleasing flavor and is free of greasiness.

  Save fat which collects below broiler for seasoning.

Pan-Broiled Bacon

• Put slices of bacon into a cold skillet, laying the out flat.
• Cook over low heat, turning 2 or 3 times so bacon will be done evenly. The fat my be poured off when cooking is about half done.

  Bacon cooked this way should be laid on a hot plate covered with absorbent paper to drain a few minutes before serving. Slow cooking gives bacon the best flavor.

Baked Bacon

• Separate slices of bacon and lay them slightly overlapping on a rack in a shallow backing pan.
• Place in a moderate over (325-350 degrees F.)and cook until slightly browned and crisp.

  Bacon cooked this way does not require turning and needs very little attention until nearly done. If cooked on a rack, it will be crisp and free of excess grease without further draining.

• 2 medium potatoes, sliced thin
• 1 small onion, chopped
• 3 teaspoons vegetable oil
• salt & pepper

1. Heat oil over high heat.
2. Add potatoes and fry, turning occasionally, until they begin to brown.
3. Add onion and fry for about 1 minute.
4. Add salt & pepper; toss to distribute.
5. add about 3 T water, immediately cover, reduce heat, and simmer until potatoes are tender (about 3 to 5 minutes).

• Break eggs one at a time into a saucer, and slide into a skillet in which fast has been melted.
• Two tablespoons fat will be enough for 5 eggs.
• The fat should be hot enough to sizzle when eggs are dropped in.
• Baste yolks with hot fat, dripping it up with a spoon until there is a film over the eggs
• Cook until white are set to desired stage.

  Some like eggs well done, while other prefer them "rare".

• If desired, turn the egg over and fry top side for a minute or two.
• Cook slowly to avoid toughening the white.

• Add enough water to come 1/2-inch above the eggs.
• Place over high heat so water will come rapidly to boiling.
• As soon as boiling point is reached, turn off heat and remove pan to back of stove.
• Cover and let stand 15-20 minutes. Immediately lift eggs into a dish and let cold water run over them.
• As soon as they can be handled comfortably, crack the shell in several places, roll egg between palms, then start removing shell from the large-end.
• Hold under running water from time to time to aid in removing the shell.