Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/14

TGIF We made it one more week; Sell, Sell, Sell we can sell through Saturday we'll take of Sunday but we'll finish up Wisconsin and Start into Texas this week. Be like Nike and "Just do it" It just makes Sense to save money while you buy stuff you need like rewards on credit cards you earn more when you spend more.

Amish Breakfast Casserole

We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana

Ingredients

• 1 pound sliced bacon, diced

• 1 medium sweet onion, chopped

• 6 large eggs, lightly beaten

• 4 cups frozen shredded hash brown potatoes, thawed

• 2 cups shredded cheddar cheese

• 1-1/2 cups 4% cottage cheese

• 1-1/4 cups shredded Swiss cheese

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• Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.

• Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Test Kitchen tipsCreate a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried. Cottage cheese is surprisingly versatile and almost disappears into this dish when baked. Assemble a day in advance, and bake just before serving. Nutrition Facts 1 piece: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.

Blueberry Streusel Coffee Cake

This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas

Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3/4 cup sugar

• 1/2 cup butter, softened

• 1 large egg, room temperature

• 1/2 cup whole milk

• 1 cup fresh or frozen blueberries

• 1 cup chopped pecans

• STREUSEL TOPPING:

• 1/2 cup sugar

• 1/3 cup all-purpose flour

• 1/4 cup cold butter

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Directions

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.

• For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts 1 slice: 476 calories, 26g fat (11g saturated fat), 66mg cholesterol, 323mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 6g protein.

Baked Cheddar Eggs & Potatoes

Ingredients

• 3 tablespoons butter

• 1-1/2 pounds red potatoes, chopped

• 1/4 cup minced fresh parsley

• 2 garlic cloves, minced

• 3/4 teaspoon kosher salt

• 1/8 teaspoon pepper

• 8 large eggs

• 1/2 cup shredded extra-sharp cheddar cheese

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• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well.

• Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Nutrition Facts 1 serving: 395 calories, 23g fat (12g saturated fat), 461mg cholesterol, 651mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 19g protein.

TASTE OF HOME

Cheesy Egg Puffs

My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, Kansas

Ingredients

• 1/2 pound sliced fresh mushrooms

• 4 green onions, chopped

• 1 tablespoon plus 1/2 cup butter, cubed, divided

• 1/2 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 10 large eggs, lightly beaten

• 4 cups shredded Monterey Jack cheese

• 2 cups 4% cottage cheese

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• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.

• In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.

• Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

Nutrition Facts 2 each: 275 calories, 21g fat (12g saturated fat), 194mg cholesterol, 486mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 16g protein.