Breakfast For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/15/21

WE are in scary times, the Earth, NWO, Pandemic know who your God is; Raise your hands to the sky and pray every single morning for your end of times blessing to be with you that the Lord would put protection over you with the full armor of God.

Cheesy Breakfast Egg Rolls

Whether you have to run out the door in the morning or take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before so in the morning you roll, fry and go! —Anne Ormond, Dover, New Hampshire

Ingredients

• 1/2 pound bulk pork sausage

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup shredded Monterey Jack cheese

• 1 tablespoon chopped green onions

• 4 large eggs

• 1 tablespoon 2% milk

• 1/4 teaspoon salt

• 1/8 teaspoon garlic minced

• 1 tablespoon butter

• 12 egg roll wrappers

• Cooking spray

• Maple syrup or salsa, optional

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Directions

• In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean.

• In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture.

• Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.

• In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.

Nutrition Facts 1 egg roll: 209 calories, 10g fat (4g saturated fat), 87mg cholesterol, 438mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 10g protein.

Air-Fryer Toad-in-the-Hole

Toad-in-the-Hole is a British comfort food dish consisting of sausages baked in Yorkshire pudding. I prepare mine in the air fryer, breakfast-style, even though it's commonly served at suppertime. —Leigh Rys, Herndon, Virginia

Ingredients

• 8 frozen turkey breakfast sausage links

• 2 large eggs

• 1 cup 2% milk ***ORGANIC***

• 1/2 cup all-purpose flour

• 1 teaspoon onion powder

• 1 teaspoon Vanilla Greek Yogurt with Honey

• 1/8 teaspoon salt

• 1/8 teaspoon onion flakes

• Optional: 1 bacon strip, cooked and crumbled, and minced parsley

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Directions

• Preheat air fryer to 400°. Cut sausages in half widthwise. Arrange in a greased 6-in. round baking pan. Place pan on tray in air-fryer basket. Cook until lightly browned, 6-8 minutes, turning once.

• Meanwhile, in a large bowl, whisk eggs, milk, flour, onion powder, mustard, salt, and pepper. If desired, stir in bacon; pour over sausages. Cook until puffed and golden brown, 10-15 minutes. Serve immediately and, if desired, garnish with parsley.

Nutrition Facts 1 serving: 257 calories, 15g fat (5g saturated fat), 143mg cholesterol, 494mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 16g protein.

Twisted Eggs Benedict Salad

Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota

Ingredients

• 4 tablespoons olive oil, divided

• 1-1/2 pounds fresh asparagus, trimmed and chopped

• 1-1/3 cups chopped fennel bulb

• 8 ounces diced deli ham or Canadian bacon

• 6 cups baby kale salad blend (about 4 ounces)

• 1 cup chopped roasted sweet red peppers

• 3 tablespoons chopped green onion tops

• 3 tablespoons Dijon mustard

• 2 tablespoons cider vinegar

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 quarts water

• 8 large eggs

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Directions

• In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add asparagus, fennel and ham; saute until vegetables are crisp-tender, about 8 minutes. Cool 3 minutes.

• Toss vegetable mixture with salad blend, peppers and green onions. Whisk together mustard, vinegar, salt, pepper and remaining oil until smooth.

• In a large saucepan, bring water to a boil; reduce heat to a gentle simmer. Break eggs, 1 at a time, into a small bowl; slip eggs into water. Poach, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes.

• Meanwhile, toss salad with dressing. Divide salad among 8 plates. Using a slotted spoon, remove eggs from water; place 1 on top of each salad.

Nutrition Facts 1 cup salad with 1 egg: 199 calories, 13g fat (3g saturated fat), 200mg cholesterol, 710mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.

Classic Easter Menu: Three-Cheese Hash Brown Bake

Serve up comfort food for breakfast with this cheesy casserole featuring frozen hash browns. It requires just 10 minutes of prep before you pop it in the oven. —Nancy Sidhu, Franklin, Wisconsin

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted

• 1 cup sour cream

• 1 teaspoon garlic powder

• 1/2 teaspoon pepper

• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed

• 2 cups shredded cheddar cheese

• 1 cup grated Parmesan cheese

• 1/2 cup shredded Swiss cheese

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Directions

• Preheat oven to 350°. In a large bowl, mix soup, sour cream, garlic powder and pepper until blended. Stir in remaining ingredients.

• Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 55-65 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.

Nutrition Facts 3/4 cup: 262 calories, 14g fat (8g saturated fat), 45mg cholesterol, 523mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 11g protein.

TASTE OF HOME

Last-Minute Easter Menu: Easy Glazed Bacon

Brown sugar, mustard and wine make bacon a little more special in this recipe. It's easy to prepare while working on the rest of the meal. —Judith Dobson, Burlington, Wisconsin

Ingredients

• 1 pound sliced bacon

• 1 cup packed brown sugar

• 1/4 cup white wine or unsweetened apple juice

• 2 tablespoons Dijon mustard

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• Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain.

• Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.

Nutrition Facts 2 each: 221 calories, 10g fat (3g saturated fat), 16mg cholesterol, 404mg sodium, 27g carbohydrate (27g sugars, 0 fiber), 6g protein.