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

Happy Middle Middle of the week I'm trying to help all with their eating being more continues of what I have you eating so we can all prevail with our condition state of life. We have crossed over to the other side; now we can loose the weight its going to work for us. Thank you Jesus for almost 41 years; I am having more fun now and I will live forever!

Three-Cheese Quiche

Try eggs and cheese at their best. Guests often comment on how tall, light and fluffy this crestless entrée is. You'll love it! —Judy Reagan, Hannibal, Missouri

Ingredients

• 7 large eggs

• 5 large egg yolks

• 1 cup heavy whipping cream

• 1 cup half-and-half cream

• 1 cup shredded part-skim mozzarella cheese

• 3/4 cup shredded sharp cheddar cheese, divided

• 1/2 cup shredded Swiss cheese

• 2 tablespoons finely chopped oil-packed sun-dried tomatoes

• 1-1/2 teaspoons salt-free seasoning blend

• 1/4 teaspoon dried basil

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Directions

• Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese.

• Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts 1 piece: 449 calories, 37g fat (21g saturated fat), 524mg cholesterol, 316mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 22g protein.

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.

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.

Nutrition Facts 1 wedge: 468 calories, 44g fat (18g saturated fat), 357mg cholesterol, 882mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 17g protein.

Eggs Florentine Casserole

For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. —Karen Weekley, Washington, West Virginia

Ingredients

• 1 pound bulk pork sausage

• 2 tablespoons butter

• 1 large onion, chopped

• 1 cup sliced fresh mushrooms

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 12 large eggs

• 2 cups 2% milk

• 1 cup shredded Swiss cheese

• 1 cup shredded sharp cheddar cheese

• 1/4 teaspoon paprika

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• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish.

• In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.

• In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.

Eggs Florentine Casserole Tips What is the difference between eggs Benedict and eggs Florentine? As the most basic level, eggs Florentine contains spinach and eggs Benedict does not. Eggs Benedict, an American brunch classic, is an English muffin topped with ham and poached eggs and then finished with a rich hollandaise sauce. Many people assume that eggs Florentine is a vegetarian variation of eggs Benedict, but eggs Florentine actually predates eggs Benedict. The earliest versions of eggs Florentine used Mornay, a creamy cheese sauce that's related to béchamel (here's an overview of the classic French sauces). However, the standard modern eggs Florentine recipe is a muffin topped with sliced tomato, sautéed or steamed spinach, a poached egg and hollandaise sauce.How long is leftover egg casserole good for? Refrigerate any leftover egg casserole within 2 hours. You can keep an egg-based casserole in the refrigerator for up to 3 or 4 days, or in the freezer for up to 3 months. (Here's how long other foods last in the fridge.)How do you know if an egg casserole is done? Egg casseroles and quiches usually cook for 30 to 40 minutes and should reach an internal temperature of at least 160°. For an easy way to test for doneness, insert a knife close to the center of the casserole. If the knife comes out clean, the casserole is done. Research contributed by Hazel Wheaton, Taste of Home Books Editor Nutrition Facts 1 piece: 271 calories, 20g fat (9g saturated fat), 226mg cholesterol, 344mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein.