Good Morning!

BACON & EGG BREAKFAST GRILLED CHEESE SANDWICH

Total Time: 12mins Breakfast

Ingredients:

2 Eggs
2 Tbsp. milk OR water
1 pinch of salt and pepper
3 tsp. butter, room temperature, divided
4 slices whole wheat OR white bread
2 slices Colby-Jack cheese
4 slices fully-cooked bacon

DIRECTIONS
  1. BEAT eggs, milk, salt and pepper in small bowl until blended.
  2. HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from pan. CLEAN skillet.
  3. SPREAD remaining 2 tsp. butter evenly on one side of each bread slice. PLACE 2 slices in skillet, buttered side down. TOP evenly with scrambled eggs, cheese and bacon. COVER with remaining bread, buttered side up.
  4. GRILL sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

MEXICAN BREAKFAST RECIPE WITH EGG & POTATOES

Total Time: 25mins Breakfast

Ingredients:

1 tbsp. olive oil
2 cups frozen potatoes
4 eggs
1/4 cup milk OR water
1/4 tsp. salt Pepper, as desired
1/2 cup shredded Mexican cheese blend (2 oz.)
1/4 cup salsa
1/4 cup crumbled tortilla chips
1 tbsp. chopped fresh cilantro, OPTIONAL

DIRECTIONS
  1. HEAT oil in large nonstick skillet over medium-high heat until hot. ADD potatoes; cook, covered, stirring occasionally, until golden, about 8 minutes.
  2. Meanwhile BEAT eggs, milk, salt and pepper in medium bowl until blended.
  3. REDUCE heat to medium. POUR eggs over potatoes in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner. CONTINUE cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
  4. SPRINKLE with cheese. REMOVE from heat; cover pan. LET STAND until cheese is melted, 2 to 3 minutes. TOP with salsa, chips and cilantro, if desired.

BASIC FRENCH TOAST

Total Time: 15mins Breakfast

Ingredients:

8 eggs
1/3 cup milk
1/4 tsp.ground nutmeg, OPTIONAL
8 slices of day-old bread

DIRECTIONS
  1. BEAT eggs, milk and nutmeg in shallow dish until blended. SOAK 1 bread slice at a time in egg mixture, turning once, letting stand about 1 minute per side.
  2. HEAT lightly greased large nonstick skillet over high heat until hot.
  3. PLACE as many bread slices in hot pan as will fit in single layer. Immediately reduce heat to medium. COOK until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. REPEAT to cook remaining bread. SERVE immediately.

MINI EGG, TOMATO & SPINACH BREAKFAST FLATBREADS

Total Time: 15mins Breakfast

Ingredients:

6 eggs
2 tbsp. finely shredded Parmesan cheese
4 individual round flatbreads (6-inch diameter) OR 3 oval flatbreads (6x8-inches)
2 tsp. olive oil, OPTIONAL
1 cup grape or cherry tomato halves
1/2 cup thinly sliced spinach OR basil leaves
Salt and pepper, as desired
3/4 cup shredded Italian cheese blend
Crushed red pepper, OPTIONAL

DIRECTIONS
  1. HEAT oven to 450°F. COAT large nonstick skillet with cooking spray; heat over medium heat until hot.
  2. BEAT eggs and Parmesan cheese in medium bowl until blended. POUR eggs into skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting and folding eggs – until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.
  3. PLACE flatbreads on baking sheets; lightly brush tops with oil, if desired. TOP with scrambled eggs, tomatoes and spinach, dividing evenly. SEASON with salt and pepper, if desired. SPRINKLE evenly with Italian cheese blend.
  4. BAKE in 450°F oven until cheese is melted, about 5 minutes. SPRINKLE with red pepper, if desired. CUT each pizza into 4 pieces; SERVE immediately.

CEREAL BOWL EGG & CHEESE BREAKFAST BURRITO

Total Time: 3mins Breakfast

Ingredients:

1flour tortilla (6-inch)
1 egg
1 tbsp. shredded Mexican cheese blend
1 tbsp. salsa

DIRECTIONS
  1. LINE 2-cup microwave-safe cereal bowl with microwave-safe paper towel. PRESS tortilla into bowl. BREAK egg into center of tortilla. BEAT egg gently with a fork until blended, being careful not to tear tortilla.
  2. MICROWAVE on HIGH 30 seconds; STIR. MICROWAVE until egg is almost set, 15 to 30 seconds longer.
  3. REMOVE tortilla with paper towel liner from bowl to flat surface. TOP egg with cheese and salsa. FOLD bottom of tortilla over egg, then fold in sides.