1 20 oz. package pre-shredded hash brown-style potatoes
2 Large Eggs, lightly beaten
4 Tbsp. Flour
1 Small Sweet Onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 Cup Shredded Mozzarella Cheese
½ cup grated Parmesan Cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled
Chives for garnish


Preheat oven to 400° F, and lightly spray a 12-cup muffin tin with non-stick cooking spray.

Mix the first 8 ingredients together in a large bowl.

Spoon potato mixture into each prepared muffin cup until about 1/3 full.

Gently press the potato mixture down in the middle and up the sides of each cup.

Bake until golden brown, about 25-30 minutes.

If the nests have puffed up too much in the center, scoop out a little with a teaspoon.

Spoon a few tablespoons of scrambled eggs into each nest and top with chives.


1 large baguette
2 large, caramel filled chocolate bars (Harmony)
3 eggs
1 cup milk
2 Tbsp granulated sugar
1 tsp vanilla
¾ tsp cinnamon
½ tsp salt
3 tbsp butter


Slice baguette into 1 ½ inch thick rounds. Using a serrated knife, cut through the middle of the bottom crusty side of each round to make a slit large enough to hold a square of chocolate. Widen slits and tuck chocolate into each. Place in a 9X13 in baking dish, bunching bread close together to fit.

In a bowl, whisk eggs with milk, sugar, vanilla, cinnamon and salt. Pour over bread. Turn bread over to fully soak up the egg mixture. Cover and refrigerate at least one hour or overnight.

Preheat oven to 450°.

Generously brush a large wide baking sheet with melted butter. Spaced soaked bread on baking sheet so pieces are not touching. Bake in center of oven for 8 minutes.

Remove and brush tops of bread with remaining melted butter, turn slices over.

Continue to bake until crusty and deep golden, 8 to 10 more minutes.

Place toasts on plates. Drizzle with chocolate sauce, sprinkle with powdered sugar.


For the base:
8 slices Canadian bacon
4 English muffins
2 Tbsp butter, softened (optional)
2 tsp white vinegar
8 large eggs

For the mock hollandaise:
½ cup mayonnaise
½ tsp Dijon mustard
4 tsp fresh lemon juice
2 Tbsp unsalted butter
Salt and cayenne pepper, to taste

To assemble:
2 cups spinach leaves
8 thick tomato slices
Paprika, salt and pepper for garnish


Heat the Canadian bacon in the microwave or a skillet. Toast English muffins until lightly golden brown, spread with butter if desired. Hold both until eggs are poached

Fill a medium saucepan with 1-1/2 to 2 inches of water and 2 teaspoons of white vinegar. Bring water to a boil and then reduce heat to medium-low; water should maintain a few small occasional bubbles. Crack each egg into a small dish, partially submerge the dish into the pan, and tip the egg into the water, (or slide egg in gently). Cook until the whites are set and opaque, but yolks are still runny, about two minutes. Remove with a slotted spoon and drain on a paper towel. Trim any excess whites, if desired.

To make mock hollandaise, whisk the mayonnaise, Dijon, and lemon juice. Melt the butter and stir in quickly. Season with a pinch of salt and cayenne pepper. To assemble, top each muffin half with a handful of spinach, followed by a slice of tomato, a piece of Canadian bacon, and a poached egg. Drizzle with hollandaise sauce. Sprinkle with additional, salt, pepper and paprika. Serve immediately.


8 eggs
¼ cup 2% milk
1 tsp. garlic powder
¼ tsp. pepper
1 cup cubed fully cooked ham
1 Tbsp. butter
1 medium ripe avocado, peeled and cubed
1cup (4 oz.) shredded Colby Monterey jack cheese


Whisk eggs, milk, garlic powder and pepper in a large bowl; stir in ham.
In a large skillet, melt butter over medium high heat.
Add egg mixture; cook and stir until almost set.
Stir in avocado and cheese.
Cook and stir until completely set.


1/3 lbs bulk pork sausage
1 T flour
1/8 tsp salt
½ tsp black pepper
¾ cup + 2 T milk, divided
1 Tbsp margarine
1/2 cup shredded hash brown potatoes, thawed
2 eggs
1/8 tsp garlic salt
1 can refrigerated biscuits
1/2 cup shredded cheddar cheese


Cook sausage in a large skillet over medium heat until no longer pink; rinse and drain Return to skillet.

Stir in the flour, salt and pepper until blended; gradually add ¾ c of the milk.

Bring to a boil, cook for 2 minutes or until thickened.

Add butter and potatoes.

Cook over medium heat 5 minutes.

Whisk the eggs, garlic, and remaining milk and pepper, add to skillet.

Cook and stir until almost set (slightly runny eggs).

Press each biscuit onto the bottom and up the sides of ungreased muffin tins.

Spoon the egg-sausage mixture into cups, top with cheese.

Bake at 375° for 18-22 minutes or until golden brown.

Cool for 5 minutes before removing from the pan.

Serve immediately.

Serves 6


¾ lb bulk spicy pork sausage
½ cup chopped onion
½ cup chopped green pepper
4 cups refrigerated or frozen hash brown potatoes, thawed
6 oz (1 ½ cups) shredded cheddar cheese
4 eggs
¾ cup milk
1 cup salsa


Heat oven to 350°. Grease 8-in square baking dish.

In medium skillet, brown sausage with onion and pepper. Drain.

Arrange potatoes in the bottom of baking dish.

Top with half of the cheese, all of the sausage and the remaining cheese.

In a small bowl, beat the eggs slightly. Add milk. Pour over mixture in dish. Cover with foil.

Bake at 350° for one hour. Uncover and bake an additional 10 minutes or until knife inserted in the center comes out clean.

Let stand 5 minutes before serving.

Serve topped with salsa.


3 large egg whites
Coarse salt and ground pepper
1 tsp olive oil
1 cup packed baby spinach
¼ c low-fat cottage cheese
2 Tbsp grated parmesan


In a medium bowl, whisk together egg whites and 1 Tbsp water; season with salt and pepper, set aside.

In a medium nonstick skillet, heat oil over medium high. Add spinach, and season with salt and pepper; cook until wilted and tender, 1 minute. Add egg whites; cook until nearly set, using a flexible heat proof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes.

Dollop cottage cheese on top of omelet, sprinkle with Parmesan, and season with salt and pepper. Gently slide omelet onto a serving plate, folding it over on itself by tipping skillet.


4 eggs
French bread toast


In a 12 inch straight-sided skillet, heat 2 inches of water over medium until bubbles cover the bottom and side of pan.

Crack each large egg into a separate small bowl (do not use eggs with broken yolk).

When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.

Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes.

Use rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water.

If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

Toast Topping Ideas:

Cream cheese, smoked salmon, and capers
Sliced tomato and cream cheese
Sautee spinach and sliced garlic
Butter and prosciutto, ham or bacon
Lightly roasted asparagus and shaved Parmesan
Pesto and a drizzle of extra-virgin olive oil
Ricotta and sautéed button mushrooms
Melted Gruyere cheese


1 cup raisins
1 cup wheat bran
1 cup all-purpose flour (spooned and leveled)
¾ cup whole-wheat flour (spooned and leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
½ cup plain low-fat yogurt
¼ cup packed dark-brown sugar
½ cup molasses
½ cup (1stick) unsalted butter, melted
1 large egg
1 can (20 ounces) pineapple tidbits, drained


Preheat oven to 350°.

Line two 12-cup muffin pan with 18 paper liners.

Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds

In a medium bowl, combine bran, flours, baking powder, baking soda and salt.

In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree.

Add dry ingredients and stir to combine; fold in pineapple.

Divide batter evenly among liners.

Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes

Serves 6


3 Tbsp vegetable oil
6 corn tortillas, torn into small pieces
½ white onion, diced small (1 cup)
1 medium tomato, diced small (1 cup)
1 large poblano chile, seeded and diced small (1 cup)
Coarse salt and pepper
8 large eggs, lightly beaten
½ cup grated cheddar cheese
Salsa or hot sauce for serving


In a large skillet, heat oil over medium-high.

Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes.

With slotted spoon, transfer to paper towels to drain.

Discard all but 2 teaspoons oil from skillet.

Add onion and chile and cook until onion is soft, about 5 minutes.

Add tomato and cook until it begins to break down, 2 to 3 minutes.

Season with salt and pepper.

Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.