Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 4/29/212

Katherine Victoria Vananderland
Apr 28, 2021
5 min read

You did it today you hit breaking record of units sold! Congratulations, I am so proud of you and what you do here is a great breakfast for tomorrow to enjoy. I'll get up at 6am to make lunch and dinner for tomorrow. Lets hit the ground running we'll do hotels so they can put them in the units. I'll get the main contact of the corporation like Hilton's buyer, call grandpa don to see what number he would like. Reach for the stars and if you don't get there you can land on the moon. I am so proud of you; I believe in your innate ability to sell and cultivate relationships! We are going to land tomorrow I just know it! See you in the morning 8 hours to go.

Blueberry French Toast

A local blueberry grower shared this good breakfast idea with me—it’s the best I’ve ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

Ingredients

12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 large eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 tablespoon butter

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Directions

Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.
Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts 1 serving: 621 calories, 31g fat (15g saturated fat), 350mg cholesterol, 569mg sodium, 68g carbohydrate (44g sugars, 2g fiber), 19g protein.

Amish Breakfast Casserole

We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana

Ingredients

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese

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Directions

Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Test Kitchen tipsCreate a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried. Cottage cheese is surprisingly versatile and almost disappears into this dish when baked. Assemble a day in advance, and bake just before serving.

Nutrition Facts 1 piece: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein..

TASTE OF HOME

Cream Cheese & Chive Omelet

The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey

Ingredients

1 tablespoon olive oil
4 large eggs
2 tablespoons minced chives
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces cream cheese, cubed
Salsa

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Directions

In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

Nutrition Facts 1/2 omelet: 305 calories, 27g fat (10g saturated fat), 455mg cholesterol, 374mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 15g protein.

True Belgian Waffles

It was on a visit to my husband’s relatives in Belgium that I was given this recipe. Back in the U.S., I served the waffles to his Belgian-born grandmother. She said they tasted just like home. Our grandkids love these waffles with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. -Rose Delemeester, St. Charles, Michigan

Ingredients

2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup

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Directions

In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

True Belgian Waffles Tips Is pancake and waffle mix the same? Pancake mix and waffle mix are very similar, but not quite the same. Waffle mix tends to incorporate more fat (butter and/or oils) than pancake mix. Sometimes, waffles also depend on baking powder for “lift” to get that fluffy interior, while pancakes usually rely on whipped egg whites incorporated into the batter to help them rise.Why aren't my waffles crispy? Soggy, softer waffles typically happen when the waffle iron isn't heated to a high enough temperature. Always make sure your waffle iron is good and hot before adding your batter. To test the heat, drop a small bit of batter on the iron—it should sizzle and start to cook upon contact. Once you've attained a crispy waffle, top them off with our favorite waffle toppings.What's the difference between a standard waffle and a Belgian waffle? It’s all in the appearance! A Belgian waffle is thicker and has fewer, but deeper, indentations—hello, big, beautiful pools of syrup!—than a standard waffle, like our easy morning waffles, and usually requires a different waffle iron that is specifically made to create Belgian waffles.

Nutrition Facts 2 each: 696 calories, 41g fat (25g saturated fat), 193mg cholesterol, 712mg sodium, 72g carbohydrate (34g sugars, 1g fiber), 10g protein.

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.

Orange Juice Spritzer

Here’s a zippy twist on regular orange juice. It is not too sweet and is refreshing with any breakfast or brunch entree. —Michelle Krzmarzick, Torrance, California