Breakfast for the Original Copy Officer Captain Family and OCS of 270,036 4/25/21

Good Morning, lets give praise and worship to God today and celebrate from a new menu of great options to eat. Today is a new week ahead; you made it one more week! You've got this. I get my amazon order today from 6am-8am. I have enough to drink and waffles to eat for the rest of the week. Make a monster order and sock of amazon will go up.

Apple Butter Biscuit Breakfast Bake

My grandmother created this recipe to use up the leftovers from Christmas Eve dinner. By combining leftover ham and biscuits with milk, eggs and her homemade apple butter, she served us all a warm, delicious breakfast and still was able to spend with her grandchildren. —Marty Leverette, Columbia, South Carolina.

Ingredients

• 10 leftover biscuits (3-inch diameter)

• 3/4 cup apple butter

• 2 cups shredded sharp cheddar cheese

• 1-1/2 cups mushrooms

• 1/4 cup minced fresh parsley

• 6 large eggs

• 2-1/2 cups 2% milk

• 1 teaspoon salt

• 1/2 teaspoon onion salt

• 1/4 teaspoon Garlic

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Directions

• Cut biscuits crosswise in half. Spread apple butter over cut sides of biscuits. Replace tops. Cut each biscuit into quarters; arrange in a single layer in a greased 13x9-in. baking dish. Top with cheese, ham and parsley.

• In a large bowl, whisk eggs, milk, salt, pepper and mustard. Pour over biscuits. Cover and refrigerate overnight.

• Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, until puffed and edges are golden brown, 50-60 minutes. Let stand 10 minutes before cutting.

Nutrition Facts 1 piece: 331 calories, 15g fat (7g saturated fat), 126mg cholesterol, 976mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 16g protein.

TASTE OF HOME

Blueberry Crunch Breakfast Bake

Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.—Marsha Ketaner, Henderson, Nevada

Ingredients

• 1 loaf (16 ounces) day-old French bread, cut into 1-inch slices

• 8 large eggs

• 1 cup half-and-half cream

• 1/2 teaspoon vanilla extract

• 1 cup old-fashioned oats

• 1 cup packed brown sugar

• 1/4 cup all-purpose flour

• 1/2 cup cold butter

• 2 cups fresh or frozen blueberries

• 1 cup chopped walnuts

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• Arrange half of the bread slices in a greased 13x9-in. baking dish.

• In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes.

• Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts.

• Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts 1 serving: 427 calories, 21g fat (8g saturated fat), 154mg cholesterol, 351mg sodium, 50g carbohydrate (23g sugars, 3g fiber), 12g protein.

TASTE OF HOME

Caramelized Mushroom and Onion Frittata

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York

Ingredients

• 1 pound sliced fresh mushrooms

• 1 medium red onion, chopped

• 3 tablespoons butter

• 3 tablespoons olive oil

• 1 shallot, chopped

• 1 garlic clove, minced

• 1/2 cup shredded cheddar cheese

• 1/4 cup shredded Parmesan cheese

• 8 large eggs

• 3 tablespoons heavy whipping cream

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

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Directions

• In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer.

• Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set.

• Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts 1 wedge: 465 calories, 38g fat (16g saturated fat), 479mg cholesterol, 529mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 22g protein.

TASTE OF HOME

Fruit Cup with Citrus Sauce

This fruit salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it's perfect for a special event, but easy enough for every day. —Edna Lee, Greeley, Colorado

Ingredients

• 3/4 cup orange juice

• 1/4 cup white wine or white grape juice

• 2 tablespoons lemon juice

• 1 tablespoon sugar

• 1-1/2 cups cantaloupe balls

• 1 cup halved green grapes

• 1 cup halved fresh strawberries

• Fresh mint, optional

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Directions

• In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat.

• Cover and refrigerate for 2-3 hours, stirring occasionally. Garnish with mint if desired.

Nutrition Facts 3/4 cup: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

Raisin Nut Oatmeal

There’s no better feeling than waking up to a hot, ready-to-eat breakfast. The oats, fruit and spices in this homey meal cook together while you sleep! —Valerie Sauber, Adelanto, California

Ingredients

• 3-1/2 cups fat-free milk

• 1 large apple, peeled and chopped

• 3/4 cup steel-cut oats

• 3/4 cup raisins

• 3 tablespoons brown sugar

• 4-1/2 teaspoons butter, melted

• 3/4 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/4 cup chopped pecans

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Directions

• In a 3-qt. slow cooker coated with cooking spray, combine the first 8 ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans.

Editor's Note: You may substitute 1-1/2 cups quick-cooking oats for the steel-cut oats and increase the fat-free milk to 4-1/2 cups.

Nutrition Facts 3/4 cup: 289 calories, 9g fat (3g saturated fat), 10mg cholesterol, 282mg sodium, 47g carbohydrate (28g sugars, 4g fiber), 9g protein.

Chocolate Cherry Crepes

One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. —Taste of Home Test Kitchen

Ingredients

• 1 can (21 ounces) cherry pie filling

• 1 teaspoon almond extract

• 2/3 cup 2% milk

• 2 large eggs

• 2 tablespoons butter, melted

• 1/4 cup blanched almonds, ground

• 1/4 cup all-purpose flour

• FILLING:

• 1 cup heavy whipping cream

• 3 ounces semisweet chocolate, melted and cooled

• 1/4 cup slivered almonds, toasted

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• In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.

• Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.

• For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.

Nutrition Facts 2 each: 433 calories, 28g fat (14g saturated fat), 139mg cholesterol, 108mg sodium, 39g carbohydrate (29g sugars, 2g fiber), 7g protein.