This is what I attached on my customer connection emails I LOVE the last recipe...If you want a breaksfast strat recipe I can type it up and send it too. It is basically a western omlet type filling between slices of bread. Not hard to make, but all done the night before, & just pop in the oven in the am.

Merry Christmas!

***************BREAKFAST RECIPES*************** MAKE THE RECIPE THE NIGHT BEFORE, POP IT IN THE FRIDGE, THEN UPON WAKE UP BAKE IN THE OVEN.

 Cheesy Ham & Potato Frittata Ingredients: 2 cups refrigerated shredded hash brown potatoes 3 ounces ham, chopped (3/4 cup) 1/2 cup chopped red bell pepper 1/2 cup sliced green onions with tops 8 eggs 1/2 cup milk 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 ounces cheddar cheese, shredded (1/2 cup) * (PREPARE THE NIGHT BEFORE& PLACE IN FRIDGE, UPON WAKE UP PLACE IN OVEN)

 Directions: Preheat oven to 350°F. In Classic Batter Bowl, combine potatoes, ham, bell pepper and onions; mix well. Spoon into Large (10-in.) Saute Pan. In Small Batter Bowl, whisk together eggs, milk, salt and black pepper using Stainless Steel Whisk. Pour egg mixture over potato mixture in pan. Bake 30-32 minutes or until eggs are just set in center. Remove from oven. Using Deluxe Cheese Grater, shred cheese evenly over frittata. Let stand 5 minutes. Cut into wedges and serve. Yield: 6 servings Nutrients per serving: Calories 220, Total Fat 15 g, Sodium 550 mg, Fiber 1 g ©The Pampered Chef, Ltd. 2003

***************** Broccoli Cheese Frittata Ingredients:

4 ounces cream cheese, softened 6 eggs 1/3 cup milk 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup chopped onion 1/2 cup finely diced red bell pepper 1 cup frozen broccoli florets, thawed or sliced zucchini 1 cup (4 ounces) shredded cheddar cheese, divided 6 slices firm white sandwich bread 1 tablespoon butter or margarine

Directions: Preheat oven to 350°F. In large bowl, whisk cream cheese until smooth. Add eggs, milk, flour, salt and black pepper; whisk until well blended and set aside. Place onion, bell pepper, broccoli and cheese in separate Prep Bowls. Using 3-inch scalloped or round cutter, cut six rounds out of bread slices (discard trimmings). Melt butter in Large (10-in.) Skillet over medium heat; arrange bread slices in single layer over bottom of pan. Cook 1-2 minutes or until golden brown on one side; remove bread from pan and set aside. Add onion and bell pepper; cook and stir 2 minutes. Remove from heat. Stir in broccoli and sprinkle with cheese. Slowly pour egg mixture over vegetables. Arrange reserved bread slices, toasted-side up, over egg mixture (do not press down).(PREPARE THE NIGHT BEFORE& PLACE IN FRIDGE, UPON WAKE UP PLACE IN OVEN) Place in oven and bake 18-20 minutes or until egg mixture is set in center. Remove from oven; serve warm. Yield: 6 servings Nutrients per serving: Calories 290, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 260 mg, Carbohydrate 14 g, Protein 15 g, Sodium 560 mg, Fiber 2 g ©The Pampered Chef, Ltd. 2003

*********************** Ham & Cheddar Croissant Bake Recipe

4 large croissants (about 3 ounces each) 6 ounces deli ham, diced 1/2 cup diced green bell pepper 1/2 cup chopped onion 1 cup (4 ounces) shredded cheddar cheese 2 plum tomatoes, sliced 6 eggs 2 teaspoons Dijon mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 11/2 cups milk Preheat oven to 350°F. Lightly spray Deep Dish Baker with nonstick cooking spray. Slice croissants from top to bottom into 1/2-inch slices using Serrated Bread Knife. Set aside 16 of the largest slices. Cube remaining slices and place in bottom of baker. Dice ham and bell pepper using Chef's Knife. Chop onion using Food Chopper. Heat Small (8-in.) Sauté Pan over medium heat until hot. Add ham, bell pepper and onion; cook and stir 3-4 minutes or until tender. Spoon ham mixture over croissant cubes and sprinkle with cheese. Arrange reserved croissant slices in an overlapping circular pattern around edge of baker. Using Ultimate Slice & Grate fitted with v-shaped blade, slice tomatoes. Tuck tomato slices between croissant slices. In Classic Batter Bowl, whisk eggs, mustard, salt and black pepper using Stainless Whisk. Pour milk into Small Micro-Cooker®; microwave on HIGH 1 1/2 minutes or until hot. While continually whisking, slowly add milk to egg mixture until well blended. Carefully pour egg mixture over croissants. If necessary, lightly press croissants down to coat. (PREPARE THE NIGHT BEFORE& PLACE IN FRIDGE, UPON WAKE UP PLACE IN OVEN) Bake 30-35 minutes or until top is golden brown and eggs are set in center. Remove from oven to Stackable Cooling Rack; let stand 10 minutes.

Yield: 16 servings Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 110 mg, Carbohydrate 12 g, Protein 9 g, Sodium 430 mg, Fiber less than 1 g Cook's Tip: Large croissants can be found in the bakery section of most grocery stores. Bake 30-35 minutes or until top is golden brown and eggs are set in center. Remove from oven to Stackable Cooling Rack; let stand 10 minutes. Yield: 16 servings Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 110 mg, Carbohydrate 12 g, Protein 9 g, Sodium 430 mg, Fiber less than 1 g Cook's Tip: Large croissants can be found in the bakery section of most grocery stores. Happy Holidays & Have a Happy & Healthy New Year Nancy