Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 5/9/21

Sunday Simple Breakfast, we will do more of each item and have a smaller brunch to eat. God be with you to heal you and repair you back to full recovery. May the Lord, be your guide throughout the day and be blessed with miracles to your whole body to feel no pain.

Honey-Lime Berry Salad

I picked up this dish a couple of years ago, and really like the mint and fruit combo. Cilantro is one of my summer favorites so sometimes I use it instead. Turns out, this recipe's really two in one! —Kayla Spence, Wilber, Nebraska

Ingredients

• 4 cups fresh strawberries, halved

• 3 cups fresh blueberries

• 3 medium Granny Smith apples, cubed

• 1/3 cup lime juice

• 1/4 to 1/3 cup honey

• 2 tablespoons minced fresh mint

Buy IngredientsPowered by Chicory Directions

• In a large bowl, combine strawberries, blueberries and apples. In a small bowl, whisk lime juice, honey and mint. Pour over fruit; toss to coat.

Nutrition Facts 3/4 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Dutch Apple Cake

My husband and I came to Canada from Holland over 40 years ago This traditional Dutch recipe is a family favorite and has frequently gone along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, Ontario

Ingredients

• 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)

• 3 tablespoons plus 1 cup sugar, divided

• 1 teaspoon ground cinnamon

• 2/3 cup butter, softened

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/8 teaspoon salt

Buy IngredientsPowered by Chicory Directions

• In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.

• In another bowl, cream butter and remaining sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth.

• Transfer to a greased 9x5-in. loaf pan. Push apple slices vertically into batter, placing them close together.

• Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts 1 slice: 282 calories, 12g fat (7g saturated fat), 97mg cholesterol, 120mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.

Denver Omelet Salad

I love this recipe—it's not your typical breakfast, but it has all the right elements: easy, healthy and fast. Turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota

Ingredients

• 8 cups fresh baby spinach

• 1 cup chopped tomatoes

• 2 tablespoons olive oil, divided

• 1-1/2 cups chopped fully cooked ham

• 1 small onion, chopped

• 1 small green pepper, chopped

• 4 large eggs

• Salt and pepper to taste

Buy IngredientsPowered by Chicory

Directions

• Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.

• In same skillet, heat remaining olive oil over medium heat. Break eggs, 1 at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.

Test Kitchen tipJust about any omelet can be turned into a salad. It's time to get creative.

Nutrition Facts 1 serving: 229 calories, 14g fat (3g saturated fat), 217mg cholesterol, 756mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

Breakfast BLT Waffles

I’m not a big fan of sweets for breakfast, but I love a crisp waffle. My son and I tried these BLT waffles, and they were a huge success! We used gluten-free, dairy-free waffles with fantastic results. —Courtney Stultz, Weir, Kansas

Ingredients

• 8 bacon strips

• 4 cups chopped fresh kale

• 4 large eggs

• 4 frozen waffles

• 1 large tomato, sliced

• 1/2 cup shredded cheddar cheese

• Optional: chipotle mayonnaise and minced fresh parsley

Buy IngredientsPowered by Chicory Directions

• In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings, reserving 2 tablespoons. Cook and stir kale in 1 tablespoon drippings in same pan over medium heat until tender, 6-8 minutes. Remove and keep warm. Add remaining 1 tablespoon drippings to pan. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.

• Meanwhile, prepare waffles according to package directions. Top each waffle with kale, tomato slices, 1 egg, cheese and 2 bacon strips. If desired, serve with chipotle mayonnaise and parsley.

Nutrition Facts 1 serving: 382 calories, 26g fat (9g saturated fat), 228mg cholesterol, 695mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 18g protein.