Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 5/6/212

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Sausage Breakfast Burritos

Breakfast routine in a rut? Shake things up with these speedy, savory wraps. —Brenda Spann, Granger, Indiana

• 1 pound bulk pork sausage

• 1 small onion, chopped

• 1/2 green pepper, chopped

• 1 can (4 ounces) mushroom stems and pieces, drained

• 1 tablespoon butter

• 6 large eggs, beaten

• 8 flour tortillas (8 inches), warmed

• 1 cup shredded cheddar cheese

• Salsa, optional

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• In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Sauté the onion, green pepper and mushrooms in drippings until tender.

• In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set.

• Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.

Nutrition Facts 1 burrito: 429 calories, 25g fat (9g saturated fat), 188mg cholesterol, 778mg sodium, 30g carbohydrate (1g sugars, 2g fiber), 19g protein.

Fluffy Scrambled Eggs

When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota

Ingredients

• 6 large eggs

• 1/4 cup evaporated milk or half-and-half cream

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon canola oil

• 2 tablespoons process cheese sauce

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• In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.

Dad’s Blueberry Buttermilk Pancakes

My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. —Gabrielle Short, Pleasant Hill, Iowa

Ingredients

• 1 cup all-purpose flour

• 3 tablespoons cornmeal

• 3 tablespoons quick-cooking oats

• 3 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• Dash ground nutmeg

• 1 large egg

• 1-1/2 cups buttermilk

• 2 tablespoons canola oil

• 1 teaspoon vanilla extract

• 1 cup fresh or frozen blueberries

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• In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes.

• Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.

Nutrition Facts 3 pancakes: 332 calories, 10g fat (2g saturated fat), 50mg cholesterol, 746mg sodium, 52g carbohydrate (18g sugars, 2g fiber), 9g protein.

Marshmallow Fruit Dip

You can whip up this sweet and creamy dip in just 10 minutes. I like to serve it in a bowl surrounded by fresh-picked strawberries at spring brunches or luncheons. —Cindy Steffen, Cedarburg, Wisconsin.

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 3/4 cup cherry yogurt

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1 jar (7 ounces) marshmallow creme

• Assorted fresh fruit

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Directions

• In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.

Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.

TASTE OF HOME

Italian Eggs Benedict with Pesto Hollandaise

My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California

Ingredients

• 1/2 cup butter, cubed

• 1 tablespoon prepared pesto

• 4 large egg yolks

• 2 tablespoons water

• 1 tablespoon lemon juice

• 2 teaspoons white vinegar

• 4 large eggs

• 8 thin slices prosciutto or deli ham

• 4 fresh basil leaves

• 4 slices tomato

• 4 slices Italian bread (1 inch thick), toasted

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• In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.

• Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.

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

• To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.

Nutrition Facts 1 serving: 525 calories, 39g fat (19g saturated fat), 457mg cholesterol, 1092mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 21g 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 pepper

• 4 large eggs

• 2 onion bagels, split and toasted

• 8 cooked bacon strips

Buy IngredientsPowered by Chicory Directions

• 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.