Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 5/11/21

This meal is for the VanAnderland Aikman's we are a family of gov't workers who are desperately trying to hold together what we have and, we pray for the world gov't that it will bring us justice and peace. We work to keep crime off the street people are trying to get by with cleaver ways to get at your finances so we are investigating a major case right now. Please be careful with what you use on the internet when it comes to banking and finance. I will provide three menus for tomorrow on wix. Today, I was hoping that we would get prayers from the world because we help the whole world when it comes to keeping America safe. We have many family members in the line of duty and we were hoping we'd see some prayers after that last stimulus because I bet it was our family who helped produce it.

Breakfast Banana Splits

These bright cups are pretty enough for a formal brunch, yet simple and nutritious, too. Feel free to substitute different fruits and cereals—the possibilities are endless! —Renee Lloyd, Pearl, Mississippi

Ingredients

• 1 medium banana

• 1/3 cup each fresh blueberries, halved seedless grapes, sliced peeled kiwifruit and halved fresh strawberries

• 1 cup vanilla yogurt

• 1/2 cup granola with fruit and nuts

• 2 maraschino cherries with stems

Buy IngredientsPowered by Chicory Directions

• Cut banana crosswise in half. For each serving, split each banana half lengthwise and place in a serving dish; top with 1/2 of each remaining ingredient.

Nutrition Facts 1 serving: 337 calories, 6g fat (1g saturated fat), 6mg cholesterol, 96mg sodium, 66g carbohydrate (42g sugars, 8g fiber), 12g protein.

Blueberry French Toast

A local blueberry grower shared this recipe with me, and it's the best breakfast dish 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

Buy IngredientsPowered by Chicory

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

Buy IngredientsPowered by Chicory

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.

Mushroom Asparagus Quiche

Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls

• 2 teaspoons prepared mustard

• 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces

• 1 medium onion, chopped

• 1/2 cup sliced fresh mushrooms

• 1/4 cup butter, cubed

• 2 large eggs, lightly beaten

• 2 cups shredded part-skim mozzarella cheese

• 1/4 cup minced fresh parsley

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 teaspoon garlic powder

• 1/4 teaspoon each dried basil, oregano and rubbed sage

Buy IngredientsPowered by Chicory

Directions

• Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.

• In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.

• Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

• Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.

Nutrition Facts 1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.