Best Breakfast for Sunday Morning for the Original Copy Officer Captain and OCS of 270,036

Happy Sunday we made it one more week; I am so proud of you we forget we have cancer and it doesn't have room in our body so we must declare healing and blessings over it that it will be no longer.

Mushroom & Smoked Salmon Tarts

Ingredients

• 2 sheets refrigerated pie crust

• 1 tablespoon olive oil

• 1 medium red onion, thinly sliced

• 1 tablespoon butter

• 4 cups sliced fresh mushrooms (about 10 ounces)

• 2/3 cup smoked salmon or lox

• 1/3 cup crumbled feta cheese

• 8 large eggs, divided use

• 4 teaspoons drained capers, divided

• 1/2 teaspoon salt, divided

• 1/2 teaspoon onion flakes, divided

• 2 teaspoons snipped fresh dill, optional, divided

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Directions

• Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400°.

• Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly.

• Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart.

• Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting.

Editor's Note: Tarts may also be prepared in two 9-in. springform pans or pie plates; bake as directed.

Nutrition Facts 1 piece: 239 calories, 15g fat (6g saturated fat), 136mg cholesterol, 382mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 8g protein.

Monte Cristo Casserole with Raspberry Sauce

Ingredients

• 1 loaf (1 pound) French bread, cut into 20 slices

• 1/2 pound sliced deli ham

• 1/2 pound sliced Swiss cheese

• 1/2 pound sliced deli turkey

• 6 large eggs

• 1-1/2 cups 2% milk

• 2 teaspoons sugar

• 2 teaspoons vanilla extract

• TOPPING:

• 1/2 cup packed brown sugar

• 1/4 cup butter, softened

• 1/2 teaspoon ground cinnamon

• RASPBERRY SAUCE:

• 1/3 cup sugar

• 1 tablespoon cornstarch

• 1/4 cup cold water

• 1/4 cup lemon juice

• 1/4 cup maple syrup

• 2 cups fresh or frozen raspberries

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Directions

• Line a greased 13x9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full).

• In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight.

• Preheat oven to 375°. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, until golden brown, 30-40 minutes.

• Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly.

• Let casserole stand 10 minutes before cutting. Serve with sauce.

Nutrition Facts 1 piece with about 3 tablespoons sauce: 476 calories, 17g fat (8g saturated fat), 167mg cholesterol, 906mg sodium, 55g carbohydrate (29g sugars, 3g fiber), 25g protein.

Raisin Bread & Sausage Morning Casserole

Ingredients

• 1/2 pound bulk pork sausage

• 1 loaf (1 pound) cinnamon-raisin bread, cubed

• 6 large eggs

• 1-1/2 cups 2% milk

• 1-1/2 cups half-and-half cream

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• TOPPING:

• 1 cup chopped pecans

• 1 cup packed brown sugar

• 1/2 cup butter, softened

• 2 tablespoons maple syrup

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Directions

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a greased 13x9-in. baking dish, combine bread and sausage.

• In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight.

• Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole.

• Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts 1 piece: 425 calories, 25g fat (10g saturated fat), 141mg cholesterol, 324mg sodium, 41g carbohydrate (26g sugars, 3g fiber), 11g protein.

TASTE OF HOME

Spiced Apricot Baked Oatmeal

Ingredients

• 3/4 cup packed brown sugar

• 3 teaspoons pumpkin pie spice

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground cardamom

• 3 cups old-fashioned oats

• 1/2 cup chopped dried apricots

• 1/2 cup chopped pecans, toasted

• 3 large eggs, room temperature

• 1-1/2 cups fat-free milk

• 1/2 cup unsweetened applesauce

• 1-1/2 teaspoons vanilla extract

• 1/4 cup butter, melted

• TOPPINGS:

• 3 cups vanilla yogurt

• 1/2 cup apricot preserves, warmed

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Directions

• Preheat oven to 350°. In a large bowl, mix first 5 ingredients; stir in oats, apricots and pecans. In another bowl, whisk together eggs, milk, applesauce and vanilla; gradually whisk in melted butter. Stir into oat mixture.

• Transfer to a greased 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned. Cut into 12 portions; serve with toppings. Freeze option: Freeze cooled portions of oatmeal in airtight freezer containers. To use, microwave each portion on high for 20-30 seconds or until heated through. Serve with toppings.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 piece with 1/4 cup yogurt and 2 teaspoons preserves: 327 calories, 11g fat (4g saturated fat), 60mg cholesterol, 280mg sodium, 52g carbohydrate (33g sugars, 3g fiber), 9g protein.

Eggs Florentine Casserole

Ingredients

• 1 pound bulk pork sausage

• 2 tablespoons butter

• 1 large onion, chopped

• 1 cup sliced fresh mushrooms

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 12 large eggs

• 2 cups 2% milk

• 1 cup shredded Swiss cheese

• 1 cup shredded sharp cheddar cheese

• 1/4 teaspoon paprika

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Directions

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish.

• In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.

• In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.

Eggs Florentine Casserole Tips What is the difference between eggs Benedict and eggs Florentine? As the most basic level, eggs Florentine contains spinach and eggs Benedict does not. Eggs Benedict, an American brunch classic, is an English muffin topped with ham and poached eggs and then finished with a rich hollandaise sauce. Many people assume that eggs Florentine is a vegetarian variation of eggs Benedict, but eggs Florentine actually predates eggs Benedict. The earliest versions of eggs Florentine used Mornay, a creamy cheese sauce that's related to béchamel (here's an overview of the classic French sauces). However, the standard modern eggs Florentine recipe is a muffin topped with sliced tomato, sautéed or steamed spinach, a poached egg and hollandaise sauce.How long is leftover egg casserole good for? Refrigerate any leftover egg casserole within 2 hours. You can keep an egg-based casserole in the refrigerator for up to 3 or 4 days, or in the freezer for up to 3 months. (Here's how long other foods last in the fridge.)How do you know if an egg casserole is done? Egg casseroles and quiches usually cook for 30 to 40 minutes and should reach an internal temperature of at least 160°. For an easy way to test for doneness, insert a knife close to the center of the casserole. If the knife comes out clean, the casserole is done. Research contributed by Hazel Wheaton, Taste of Home Books Editor

Nutrition Facts 1 piece: 271 calories, 20g fat (9g saturated fat), 226mg cholesterol, 344mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein.

Sheepherder’s Breakfast

Ingredients

• 3/4 pound bacon strips, finely chopped

• 1 medium onion, chopped

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 8 large eggs

• 1/2 teaspoon salt

• 1/4 teaspoon onion flakes

• 1 cup shredded cheddar cheese

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Directions

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.

• Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.

• Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Sheepherder’s Breakfast Tips What do I do with leftover bacon grease? Save your leftover bacon fat in the fridge to use in a variety of ways. Try baking with it, adding it to ice cream or any of these other bacon grease ideas.Are there any variations I can make with this recipe? This top-rated breakfast recipe can easily be adjusted to suit your tastes. Feel free to use country pork sausage instead of bacon or make it vegetarian by eliminating the meat and replacing the ¼ cup reserved bacon drippings with oil or butter.Can I make this with more or less eggs? Yes, you can make this recipe with more or less eggs! Make as many wells in the potato mixture for as many eggs as you need. If you've got eggs left over, use them up in any of these egg recipes.

Nutrition Facts 1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.