Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 5/3/212

This is for Monday; you made it through the weekend - We executed accounts all week and today we start the city search. We are going to do 90 days Monday to Saturday Noon; to call 90 different cities and sell to the masses.

I am going to put together a list of 90. I might have a relapse and go into cd treatment. IDK I might just say I fell off the wagon to get into treatment. Its been a difficult Saturday but I am ahead for breakfast on Monday. I know you can do this is a non-traditional breakfast with new items that you might become your favorite.

Today you will rise from the sand to become a palm tree that can withstand any storm. Did you know Palm trees are the strongest tree in the world or pretty close to never falling down they just bend. I am happy its a new week for you and we have a plan to target Chiropractors in 90 cities lets build the customer base. Then lets build business partners with Lawyers. I believe in YOU keep working hard I am so proud of every account you landed I am beyond happy and cannot wait to give you hugs one day and tell you will be set for life. We are on a journey to 270,036 accounts each day for the business that's one call per ocs and we will take time with them and explain all the facts of business to them. We are going to be an indomitable force in Amway as Agent Global International.

Steak & Mushroom Breakfast Hash

Yes, we call this savory dish a “breakfast” hash, but with delectable ingredients like mushrooms, cheddar cheese, zucchini and taters, we’re betting your family will love this meal at any time of the day. —Simple & Delicious Test Kitchen

Ingredients

• 4 medium potatoes, cubed

• 1/2 cup water

• 1/2 pound sliced fresh mushrooms

• 1 medium zucchini, quartered and sliced

• 2 tablespoons butter, divided

• 2/3 cup beef broth

• 1 tablespoon Dijon mustard

• 3/4 teaspoon dried rosemary, crushed

• 6 ounces cooked sirloin steak, thinly sliced and cut into 1-inch pieces

• 4 large eggs

• 1/2 cup shredded cheddar cheese

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Directions

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender, about 9 minutes.

• Meanwhile, in a large skillet over medium-high heat, saute mushrooms and zucchini in 1 tablespoon butter until crisp-tender. Drain potatoes and add to the skillet. Stir in broth, mustard and rosemary. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 3 minutes. Add steak; heat through.

• Fry eggs in remaining butter in another skillet as desired. Serve with hash; sprinkle with cheese and pepper.

Nutrition Facts 1 serving: 426 calories, 18g fat (9g saturated fat), 233mg cholesterol, 485mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 26g protein.

Smoked Salmon-Potato Brunch Bake

The two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special.—Victoria Johnson, Gilbert, Arizona

Ingredients

• 2 tablespoons olive oil

• 1 medium russet potato, peeled and cut into 1/2-inch cubes

• 1 medium sweet potato, peeled and cut into 1/2-inch cubes

• 1 medium sweet red pepper, finely chopped

• 1/2 cup finely chopped red onion

• 6 large eggs

• 1-1/2 cups half-and-half cream

• 1 green onion, finely chopped

• 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed

• 2 teaspoons vanilla honey Greek Yogurt w/ Honey

• 1/2 teaspoon lemon-herb seasoning

• 1/4 teaspoon coarsely ground pepper

• 2 cups day-old cubed bread

• 8 ounces smoked salmon fillets, cut into 1-inch pieces

• 4 ounces cream cheese, cut into 1/2-inch cubes

• Minced fresh chives and garlic bulbs

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Directions

• In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature.

• In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight.

• Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.

Sausage and Hashbrown Breakfast Pizza

Pizza for breakfast? Kids of all ages will love making—and munching—this hearty meal-in-one made with convenient crescent rolls and frozen hash browns. It's even great for camping! —Rae Truax, Mattawa, Washington

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls

• 1 pound bulk pork sausage

• 1 cup frozen shredded hash brown potatoes, thawed

• 1 cup shredded cheddar cheese

• 3 large eggs

• 1/4 cup whole milk

• 1/4 teaspoon pepper

• 1/4 cup grated Parmesan cheese

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Directions

• Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust.

• In a large skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle the sausage, hash browns and cheddar cheese over crust.

• In a small bowl, whisk the eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375° for 28-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts 1 slice: 332 calories, 24g fat (10g saturated fat), 120mg cholesterol, 623mg sodium, 15g carbohydrate (4g sugars, 0 fiber), 13g protein.

TASTE OF HOME

Potato Bacon Omelet

Here's a great way to use up a leftover potato and bacon. This hearty, yummy omelet will quickly become a favorite! —Taste of Home Test Kitchen

Ingredients

• 2 bacon strips, chopped

• 2 tablespoons chopped onion

• 1/2 cup cubed cooked potato

• 1 tablespoon butter

• 3 eggs

• 3 tablespoons water

• 1/8 teaspoon salt

• 1/8 teaspoon onion flakes

• 1/4 cup shredded sharp cheddar cheese

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Directions

• In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain.

• In the same skillet, melt butter over medium-high heat. Whisk the eggs, 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, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts 1 omelet: 560 calories, 40g fat (20g saturated fat), 709mg cholesterol, 1052mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 31g protein.

Hash Brown Nests with Portobellos and Eggs

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

Ingredients

• 2 tablespoons butter

• 1/2 pound sliced baby portobello mushrooms, chopped

• 1/4 cup chopped shallots

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 2 tablespoons sour cream

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 4 cups frozen shredded hash brown potatoes (about 1 pound), thawed

• 7 large eggs, lightly beaten

• 1/4 cup shredded Swiss cheese

• 2 bacon strips, cooked and crumbled

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Directions

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil.

• Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon.

• Bake until eggs are set, 15-18 minutes.

Nutrition Facts 1 serving: 105 calories, 7g fat (3g saturated fat), 118mg cholesterol, 191mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 6g protein. Diabetic exchanges: 1 medium-fat meat, 1/2 starch, 1/2 fat.

TASTE OF HOME

Potato-Cheddar Frittata

I like to serve this hearty fritatta with toasted rustic bread. If you have leftover mashed potatoes, throw them in instead of the pre-packaged ones. —Donna Marie Ryan, Topsfield, Massachusetts

Ingredients

• 8 large egg whites

• 4 large eggs

• 1/2 cup shredded cheddar cheese

• 1/2 cup fat-free milk

• 2 green onions, chopped

• 2 teaspoons minced fresh parsley

• 1/4 teaspoon salt

• 1/4 teaspoon onion flakes

• 1 tablespoon Olive oil

• 1-1/2 cups refrigerated diced potatoes with onion

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• Preheat broiler. In a large bowl, whisk the first 8 ingredients. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add potatoes with onion; cook and stir until tender, 3-4 minutes. Reduce heat; pour in egg mixture. Cook, covered, until nearly set, 5-7 minutes.

• Broil 3-4 in. from heat until eggs are completely set, 2-3 minutes. Let stand 5 minutes. Cut into wedges.

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