Breakfast For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/19/21

Wake up this weekend with a wonderful meal never before had these breakfast items. May they bless your body and feed your brain good nourishment to be on your A game 1/4 work day 7am to 11am and then hang it up till Monday.

Very Vanilla French Toast

These French toast slices have creamy vanilla flavor from convenient pudding mix, plus a hint of cinnamon. We like to top them with syrup or powdered sugar and fresh berries. —Linda Bernhagen, Plainfield, Illinois

Ingredients

• 1 cup 2% milk

• 1 package (3 ounces) cook-and-serve vanilla pudding mix

• 1 large egg

• 1/2 teaspoon ground cinnamon

• 2 teaspoons butter

• 8 slices Texas toast

• Optional: Fresh blueberries and confectioners' sugar

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Directions

• In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides.

• In a large cast-iron or other heavy skillet, melt butter over medium heat. Cook bread on both sides until golden brown. If desired, serve with berries and confectioners' sugar if desired.

Nutrition Facts 2 slice: 336 calories, 8g fat (3g saturated fat), 65mg cholesterol, 562mg sodium, 57g carbohydrate (21g sugars, 2g fiber), 9g protein.

TASTE OF HOME

Creamy Pesto 'n Bacon Eggs Benedict

One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California

Ingredients

• 2 tablespoons butter

• 1 tablespoon all-purpose flour

• 1 cup 2% milk

• 1 cup grated Parmesan cheese

• 3 tablespoons prepared pesto

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon garlic

• 4 large eggs

• 2 onion bagels, split and toasted

• 8 cooked bacon strips

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• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm.

• Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break one egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs.

• Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.

• Top each bagel half with two slices of bacon, a poached egg and sauce. Serve immediately.

TASTE OF HOME

Powerhouse Protein Parfaits

Parfaits have marvelous taste and texture, but many are loaded with sugar and leave you peckish for more. Here’s my protein-inspired option with yogurt, fruit and nuts. —Jen Hubin, Minnetonka, Minnestoa

Ingredients

• 3 cups plain Greek yogurt

• 1/3 cup honey

• 2 teaspoons grated orange zest

• 2 cups Kashi Go Lean Crunch cereal

• 2 cups orange segments

• 2 cups fresh raspberries

• 1/4 cup sliced almonds, toasted

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Directions

• In a bowl, mix yogurt, honey and orange zest until blended. Layer half the yogurt mixture, cereal, orange segments and raspberries among four parfait glasses. Repeat layers; sprinkle with almonds. Serve immediately.

Nutrition Facts 1 parfait: 518 calories, 22g fat (11g saturated fat), 45mg cholesterol, 173mg sodium, 75g carbohydrate (50g sugars, 12g fiber), 15g protein.

TASTE OF HOME

Bacon & Eggs Pizza

I tried a breakfast pizza at a resort buffet and wanted to adapt it for home. I'm pleased with the results. It’s a fun alternative to the more typical egg bakes. —Noelle Myers, Grand Forks, North Dakota

Ingredients

• 8 thick-sliced bacon strips, chopped

• 1/4 cup finely chopped onion

• 4 large eggs

• 1/4 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon garlic minced

• 1 tablespoon butter

• 1 prebaked 12-inch pizza crust

• 1/2 cup Alfredo sauce

• 1/2 cup chopped roasted sweet red peppers

• 2/3 cup shredded cheddar cheese

• 1/2 cup crumbled queso fresco or shredded part-skim mozzarella cheese

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Directions

• Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 tablespoon in pan.

• Add onion to drippings; cook and stir over medium-high heat until tender. Remove from pan. Wipe skillet clean if necessary.

• In a small bowl, whisk the eggs, Parmesan cheese and seasonings until blended. In the same skillet, heat butter over medium-high heat. Pour in egg mixture; cook and stir until eggs are almost set.

• Place crust on an ungreased baking sheet. Spread with Alfredo sauce. Top with red peppers, bacon, onion and scrambled eggs. Sprinkle with cheeses. Bake 6-8 minutes or until cheese is melted and eggs are set.

Nutrition Facts 1 slice: 465 calories, 26g fat (12g saturated fat), 190mg cholesterol, 1152mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 24g protein.