Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 5/7/212

TASTE OF HOME

Homemade Sage Sausage Patties

Oregano, garlic and sage add savory flavor to these ground pork patties. I've had this Pennsylvania Dutch recipe for years, and it always brings compliments.

Ingredients

• 1 pound ground pork

• 3/4 cup shredded cheddar cheese

• 1/4 cup buttermilk

• 1 tablespoon finely chopped onion

• 2 teaspoons rubbed sage

• 3/4 teaspoon salt

• 3/4 teaspoon pepper

• 1/8 teaspoon garlic powder

• 1/8 teaspoon dried oregano

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Directions

• In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour.

• In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.

Nutrition Facts 1 patty: 162 calories, 11g fat (5g saturated fat), 49mg cholesterol, 323mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 13g protein.

TASTE OF HOME

Southwestern Omelet

Hearty home-style food is popular in our small farming and timber community. We love pulling in flavors from other regions for this eggy dish. —Patricia Collins, Imbler, Oregon

Ingredients

• 1/2 cup chopped onion

• 1 jalapeno pepper, minced

• 1 tablespoon canola oil

• 6 large eggs, lightly beaten

• 6 bacon strips, cooked and crumbled

• 1 small tomato, chopped

• 1 ripe avocado, cut into 1-inch slices

• 1 cup shredded Monterey Jack cheese, divided

• Salt and pepper to taste

• Salsa, optional

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Directions

• In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes.

• Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper.

• Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.

Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts 1 piece: 390 calories, 31g fat (10g saturated fat), 355mg cholesterol, 480mg sodium, 8g carbohydrate (2g sugars, 4g fiber), 22g protein.

Mascarpone-Mushroom Frittata Stack

When I bring this delicious egg dish to the table, I always get oohs and aahs! It looks impressive but is quite easy to prepare.—Gilda Lester, Millsboro, Delaware

Ingredients

• 8 large eggs

• 1/3 cup heavy whipping cream

• 1/2 cup grated Romano cheese, divided

• 1-1/2 teaspoons salt, divided

• 5 tablespoons olive oil, divided

• 3/4 pound sliced fresh mushrooms

• 1 medium onion, halved and thinly sliced

• 2 tablespoons minced fresh basil

• 2 garlic cloves, minced

• 1/8 teaspoon pepper

• 1 carton (8 ounces) Mascarpone cheese

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Directions

• In a large bowl, whisk eggs, cream, 1/4 cup Romano cheese and 1 teaspoon salt.

• In a 10-in. skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add basil, garlic, pepper and remaining salt; cook and stir 1 minute longer. Transfer to a bowl; stir in mascarpone cheese and remaining Romano cheese.

• In same pan, heat 1 tablespoon oil over medium-high heat. Pour in 2/3 cup egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

• Let stand, covered, 5-7 minutes or until completely set. Remove to a serving platter; cover and keep warm. Repeat with remaining egg mixture making two additional frittatas, using remaining oil as needed.

• Place one frittata on a serving platter; layer with half of the mushroom mixture. Repeat layers. Top with remaining frittata. Cut into wedges.

Mediterranean Omelet

This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario

Ingredients

• 4 large eggs

• 1/4 cup water

• 1/8 teaspoon salt

• Dash pepper

• 1 tablespoon butter

• 1/4 cup crumbled feta or goat cheese

• 1/4 cup chopped tomato

• 1 green onion, chopped

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• In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

• When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.

Yogurt & Honey Fruit Cups

This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)

• 3/4 cup mandarin orange, vanilla or lemon yogurt

• 1 tablespoon honey

• 1/2 teaspoon grated orange zest

• 1/4 teaspoon almond extract

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• Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.

Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.