Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 5/8/21 Happy Birthday Adam!

A shout out to My Brother Adam who turns 36 today! Thank you, for being there throughout my life may God bless your day with miracles and blessings. Its opening of fishing but, we won't be going on any water. No fish is worth dying for.

Sweet Potato and Egg Skillet

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast…and it worked! —Jeanne Larson, Mission Viejo, California

Ingredients

• 2 tablespoons butter

• 2 medium sweet potatoes, peeled and shredded (about 4 cups)

• 1 garlic clove, minced

• 1/2 teaspoon salt, divided

• 1/8 teaspoon dried thyme

• 2 cups fresh baby spinach

• 4 large eggs

• 1/8 teaspoon coarsely ground pepper

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• In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.

• With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

Test Kitchen tipsIf you like your eggs sunny-side up, leave the pan uncovered while they cook. Break the eggs into a small dish before adding to the pan. It’s easier to remove stray shell pieces if they get into the egg. Health tip: With the sweet potatoes and spinach, this dish meets the daily requirement for vitamin A. Nutrition Facts 1 serving: 224 calories, 11g fat (5g saturated fat), 201mg cholesterol, 433mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.

TASTE OF HOME

Apple Cinnamon Overnight Oats

This recipe for apple cinnamon overnight oats couldn’t be easier to make. Prep takes only five minutes! —Sarah Farmer, Test Kitchen Director Taste of Home

Ingredients

• 1/2 cup old-fashioned oats

• 1/2 medium Gala or Honeycrisp apple, chopped

• 1 tablespoon raisins

• 1 cup 2% milk

• 1/4 teaspoon ground cinnamon

• Dash salt

• Toasted chopped nuts, optional

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• In a small container or Mason jar, combine all ingredients. Seal; refrigerate overnight.

Sarah's Notes: Many folks love it cold, but I like to heat it up a little since I'm not a big fan of it right out of the fridge. Go ahead and use any type of milk you'd like. Unsweetened almond milk adds a nice subtle nuttiness. Add a handful of nuts for crunch, flavor and extra health benefits. Nutrition Facts 1-1/2 cups: 349 calories, 8g fat (4g saturated fat), 20mg cholesterol, 263mg sodium, 59g carbohydrate (28g sugars, 7g fiber), 14g protein.

Fluffy Pumpkin Pancakes

These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin

Ingredients

• 1/3 cup all-purpose flour

• 1/3 cup whole wheat flour

• 2 tablespoons sugar

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon pumpkin pie spice

• 1/8 teaspoon ground cinnamon

• Dash salt

• 1 large egg

• 1/2 cup fat-free milk

• 1/3 cup vanilla yogurt

• 1/3 cup canned pumpkin

• 1 tablespoon canola oil

• 1/8 teaspoon vanilla extract

• Maple syrup

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• In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened.

• Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

Fluffy Pumpkin Pancake Tips Is canned pumpkin the same as pumpkin puree? Canned pumpkin is not exactly the same as pumpkin puree. Canned pumpkin is typically made of a blend of pumpkin and other winter squashes, while pumpkin puree is 100% pumpkin. Canned pumpkin and pumpkin puree can be used interchangeably and are preferred in baking as opposed to fresh pumpkin. Not only is canned pumpkin convenient and already prepared for use, but its overall flavor and texture is more balanced in the final product. Read more about our canned versus fresh pumpkin test. What’s the trick to fluffy pancakes? The trick to fluffy pancakes is to not overmix the batter, which can develop the gluten and make the pancakes tough and flat. If you still see some streaks of flour, that’s good! The flour will incorporate into your pancakes as they heat up on the griddle. Why do pancakes need oil? The oil in pancakes keeps them moist and helps them brown more evenly. While you can substitute melted butter for oil, the milk solids in butter tend to heat up and cook faster on the griddle, resulting in uneven browning. Check out the mistakes to avoid when making pancakes.Research contributed by Mark Neufang, Taste of Home Culinary Assistant Nutrition Facts 3 pancakes: 360 calories, 11g fat (2g saturated fat), 109mg cholesterol, 579mg sodium, 55g carbohydrate (23g sugars, 5g fiber), 13g protein.

Spinach-Mushroom Scrambled Eggs

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

Ingredients

• 2 large eggs

• 2 large egg whites

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 teaspoon butter

• 1/2 cup thinly sliced fresh mushrooms

• 1/2 cup fresh baby spinach, chopped

• 2 tablespoons shredded provolone cheese

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• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.

• Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts 1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.

Savory Apple-Chicken Sausage

These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. —Angela Buchanan, Longmont, Colorado

Ingredients

• 1 large tart apple, peeled and diced

• 2 teaspoons poultry seasoning

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 pound ground chicken

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Directions

• In a large bowl, combine the first 4 ingredients. Crumble chicken over the mixture and mix well. Shape into eight 3-in. patties.

• In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until no longer pink, 5-6 minutes on each side. Drain if necessary.

Nutrition Facts 1 sausage patty: 92 calories, 5g fat (1g saturated fat), 38mg cholesterol, 328mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat.

Fruit-Filled French Toast Wraps

Here’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota

Ingredients

• 3/4 cup vanilla yogurt

• 2/3 cup sliced ripe banana

• 1 large egg

• 1/4 cup 2% milk

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 2 whole wheat tortillas (8 inches)

• 2 teaspoons butter

• 2/3 cup sliced fresh strawberries

• 2/3 cup fresh blueberries

• 1/4 cup granola

• OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola

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• In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.

• Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.

Nutrition Facts 1 wrap: 399 calories, 10g fat (4g saturated fat), 72mg cholesterol, 256mg sodium, 68g carbohydrate (29g sugars, 9g fiber), 15g protein.