Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/16

You Made it your officially VanAnderland-Aikman's you saved the family from poverty, homelessness, and from loosing everything. Be proud of your accomplishments you have impressed the nation and our family the VanAnderland, Aikman's. Take your accomplishment to the bank and cash in. Get ready to be one with the south in Texas and Arizona.

English Muffin Egg Sandwiches

You can't beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a less spicy taste.—Amy Lloyd, Madison, Wisconsin.

Ingredients

• 4 teaspoons canola oil, divided

• 1/2 pound sliced fresh mushrooms

• 1 small sweet red pepper, chopped

• 1 small sweet onion, chopped

• 1/2 teaspoon garlic salt

• 1/4 teaspoon Onion Flakes

• 7 large eggs, lightly beaten

• 8 whole wheat English muffins, split and toasted

• 4 ounces reduced-fat cream cheese

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• In a large skillet, heat 2 tsp. oil over medium heat. Add mushrooms, red pepper, onion and seasonings; cook and stir until mushrooms are tender, 5-7 minutes. Remove from pan.

• Wipe skillet clean. Heat remaining 2 tsp. oil over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring gently.

• Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.

Nutrition Facts 1 sandwich: 265 calories, 11g fat (4g saturated fat), 173mg cholesterol, 487mg sodium, 30g carbohydrate (7g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 fat.

TASTE OF HOME

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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Directions

• 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.

Scrambled Egg Hash Brown Cups

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona

Ingredients

• 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes

• 6 large eggs

• 1/2 cup 2% milk

• 1/8 teaspoon salt

• 1 tablespoon butter

• 10 thick-sliced bacon strips, cooked and crumbled

• 1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

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Directions

• Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes.

• Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese.

• Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Test Kitchen TipsFor extra creamy custard-style eggs, patience is a virtue. Drop your temperature to medium-low, and stir frequently. We love how easy and mess-free it is to cook bacon in the oven. Line a pan with aluminum foil, spread bacon over it and bake until crisp, typically 20-25 minutes at 350 degrees.

Nutrition Facts 1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.

TASTE OF HOME

Pigs in a Pool

My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina

Ingredients

• 1 pound reduced-fat bulk pork sausage

• 2 cups all-purpose flour

• 1/4 cup sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 large egg, room temperature, lightly beaten

• 2 cups fat-free milk

• 2 tablespoons canola oil

• 2 tablespoons honey

• Maple syrup, optional

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Directions

• Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray.

• Shape sausage into forty-eight 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake until cooked through, 15-20 minutes. Drain on paper towels.

• In a large bowl, whisk flour, sugar, baking powder, salt and spices. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened.

• Place a sausage ball in each mini muffin cup; cover with batter. Bake until lightly browned, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, with syrup if desired. Freeze option: Freeze cooled muffins in airtight freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts 4 mini muffins: 234 calories, 10g fat (3g saturated fat), 45mg cholesterol, 560mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 10g protein. Diabetic exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.