Brunch for Monday Breakfast and Lunch for the OCS of 270036 and the Original Copy Officer captains
- Katherine Victoria Vananderland
- Mar 28, 2021
- 10 min read
Have a hard boil eggs, toast, yogurt, and some bacon for breakfast with hot cereal and this is your breakfast meal. Then this menu is for Lunch and Dinner to lighten up if there are leftovers. I went light today to help you get rid of left overs and a nice warm hearty meal with breakfast items. HAVE a Great meal today let yourself be a little hungry today. Have some left overs for dinner and you will save on Monday its the go light day to get you going for the day and not being weighed down. Be blessed on your way to hit the ground running with this meal. I am going to make a dinner meal it will have six items for those who get hungry today. I love you and I am proud of you.
Ingredients
12 bacon strips, diced
1/2 cup maple syrup
1/4 cup butter
12 slices firm-textured white bread
12 large eggs
Salt and Italian seasoning to taste
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Directions
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside.
Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups.
Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° until egg whites are completely set and yolks begin to thicken but are not hard, 18-20 minutes. Serve immediately.
Nutrition Facts 2 each: 671 calories, 46g fat (18g saturated fat), 476mg cholesterol, 805mg sodium, 44g carbohydrate (20g sugars, 1g fiber), 21g protein.
Ingredients
4 cups fat-free vanilla yogurt
2 medium peaches, chopped
2 cups fresh blackberries
1/2 cup granola without raisins or Kashi Go Lean Crunch cereal
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Directions
Layer half the yogurt, peaches, blackberries and granola into 4 parfait glasses. Repeat layers.
Nutrition Facts 1 serving: 259 calories, 3g fat (0 saturated fat), 7mg cholesterol, 6mg sodium, 48g carbohydrate (27g sugars, 7g fiber), 13g protein.
Ingredients
2 tablespoons butter
1 pound sliced fresh mushrooms
1 green onion, chopped
SAUCE:
2 tablespoons butter, melted
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1/2 cup heavy whipping cream
2 tablespoons grated Parmesan cheese
EGGS:
16 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed
1/2 cup grated Parmesan cheese
1 green onion, finely chopped
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Directions
In a large broiler-safe skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until browned, 4-6 minutes. Add green onion; cook 1 minute longer. Remove from pan with a slotted spoon. Wipe skillet clean.
For sauce, in a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes. Remove from heat; stir in cheese.
Preheat broiler. For eggs, in a large bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat.
Spoon half the sauce over the eggs; top with mushrooms. Add remaining sauce; sprinkle with cheese. Broil 4-5 in. from heat until top is lightly browned, 4-6 minutes. Sprinkle with green onion.
Nutrition Facts 1 serving: 363 calories, 29g fat (15g saturated fat), 431mg cholesterol, 591mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.
Ingredients
3 bacon strips, chopped
4 medium fresh mushrooms, sliced
4 large eggs
1/4 teaspoon salt
2 teaspoons butter, divided
SAUCE:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup 2% milk
3 tablespoons shredded cheddar cheese
1 teaspoon shredded Parmesan cheese
1 teaspoon taco seasoning
Optional toppings: shredded lettuce, chopped tomatoes and thinly sliced green onions
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Directions
In a small nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In a small bowl, whisk eggs and salt. In a small nonstick skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges.
As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide onto a plate. Repeat for remaining omelet.
Meanwhile, for sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
Nutrition Facts 1 omelet with 1/4 cup sauce (calculated without optional toppings): 393 calories, 29g fat (14g saturated fat), 426mg cholesterol, 981mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 23g protein.
Ingredients
2 tablespoons olive oil
2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes
1 medium onion, chopped
2 small zucchini, shredded (about 3 cups)
4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
1/2 cup chopped roasted sweet red peppers
6 cherry tomatoes, quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
4 large eggs
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Directions
In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender.
Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Nutrition Facts 1 serving: 316 calories, 22g fat (7g saturated fat), 209mg cholesterol, 552mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 14g protein.
Ingredients
2 bacon strips, halved crosswise
2 large eggs
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoons Vanilla Greek Yogurt with Honey
4 slices sourdough bread, toasted
4 thin slices tomato
1/2 medium ripe avocado, peeled and sliced
2 slices Gouda cheese, optional
1 slice red onion, separated into rings, optional
2 teaspoons butter, softened
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Directions
In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings.
In same skillet, break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper.
Spread Miracle Whip over two slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining toast; place over top.
Health Tip: Avocados are known for their healthy monounsaturated fat, but they are also a good source of vitamins C, K and E plus most B vitamins.
Nutrition Facts 1 sandwich: 448 calories, 23g fat (7g saturated fat), 209mg cholesterol, 864mg sodium, 44g carbohydrate (7g sugars, 4g fiber), 18g protein.
Ingredients
4 large eggs
1/4 cup water
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion, chopped
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Directions
In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.
Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.
Ingredients
2 Italian turkey sausage links (4 ounces each), casing removed
1/4 cup each chopped green, sweet yellow and red peppers
1/4 cup chopped peeled apple
1/4 cup chopped celery
2 green onions, chopped
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 eggs
3 teaspoons olive oil, divided
1/2 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
Chopped tomatoes and avocados
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Directions
In a large nonstick skillet, cook sausage, peppers, apple, celery, green onions, 1/4 teaspoon salt and 1/8 teaspoon pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables and apple are tender, breaking up sausage into crumbles. Remove from pan.
In a small bowl, whisk eggs and remaining salt and pepper. In the same pan, heat 1-1/2 teaspoon oil over medium-high heat. Pour in half of egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, slide onto a plate.
Spoon turkey mixture over egg; top with cheese. Repeat with remaining oil and egg mixture, sliding egg over cheese. Top with parsley; cut into wedges. Serve with tomatoes and avocados.
Ingredients
5 cups frozen shredded hash brown potatoes (about 15 ounces)
1 cup refried beans
1/4 cup salsa
2 naan flatbreads, halved
4 large eggs
1/2 cup shredded cheddar cheese or Mexican cheese blend
Additional salsa, optional
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Directions
Cook potatoes according to package directions for stovetop.
Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm.
Coat same skillet with cooking spray; place over medium-high heat. 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.
To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.
Test Kitchen TipsBring the forks and knives to this "sandwich." It's a meal! Chopped fresh cilantro, if you're a fan, makes for a perfect garnish.
Nutrition Facts 1 serving: 430 calories, 23g fat (6g saturated fat), 202mg cholesterol, 703mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 16g protein.
Slow Cooker Breakfast Casserole
Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes
1 pound bulk pork sausage, cooked and drained
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1-1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
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Directions
In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.
Nutrition Facts 1 cup: 272 calories, 16g fat (7g saturated fat), 242mg cholesterol, 466mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 15g protein.
Ingredients
1 pound bulk Italian sausage
4 cups frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
1 cup shredded part-skim mozzarella cheese
4 large eggs
3/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
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Directions
Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.
Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.
Nutrition Facts 1 piece: 342 calories, 24g fat (10g saturated fat), 150mg cholesterol, 800mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein.
Ingredients
8 to 10 frozen fully cooked breakfast sausage links
4 cups diced red potatoes (about 1-1/2 pounds)
4 medium carrots, diced
2 green onions, thinly sliced (white and pale green parts only)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon plus 2 teaspoons snipped fresh dill, divided
1 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper, divided
1/4 teaspoon crushed red pepper flakes
2 tablespoons crumbled feta cheese
1 tablespoon butter
4 large eggs
2 tablespoons maple syrup
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Directions
In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes. Combine next five ingredients in a 3-qt. slow cooker. Add 1 tablespoon dill, kosher salt, 1/4 teaspoon pepper and red pepper flakes. Arrange sausages on top of vegetable mixture. Cook, covered, on low until vegetables are tender, 5-6 hours. Transfer vegetables to a serving platter; sprinkle with feta cheese. Top with sausages.
Meanwhile, in a large skillet, heat butter over medium heat. Add eggs; cook to desired doneness. Arrange eggs over vegetables. Sprinkle with remaining dill and pepper; drizzle with maple syrup.
Test Kitchen tipsDrop everything into the slow cooker insert and pop in the fridge before bedtime for a smooth-sailing breakfast in the morning. Or mix it up before heading to work so it's ready when you get home. While there are many versions of hash across the globe, its origins can be traced back to 17th-century France. Since then, many countries have put their own spin on this staple. For a different twist, substitute any fully cooked sausage.
Nutrition Facts 1 serving: 446 calories, 25g fat (8g saturated fat), 212mg cholesterol, 911mg sodium, 42g carbohydrate (12g sugars, 5g fiber), 14g protein.
Ingredients
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
2 teaspoon vanilla extract, divided
1/4 cup Dutch-processed cocoa
1-1/2 cups half-and-half cream
4 cups hot strong brewed coffee
1/2 cup caramel flavoring syrup
Butterscotch-caramel ice cream topping
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Directions
In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form.
In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping.
To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Editor's Note: This recipe was tested with Torani brand flavoring syrup. Look for it in the coffee section.
Nutrition Facts 1 cup coffee with 2 tablespoons whipped cream (calculated without butterscotch topping): 220 calories, 14g fat (9g saturated fat), 57mg cholesterol, 38mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 3g protein.
Ingredients
1 can (15 ounces) solid-pack pumpkin
1 cup steel-cut oats
3 tablespoons brown sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 cups water
1-1/2 cups 2% milk
Optional toppings: Toasted chopped pecans, ground cinnamon, and additional brown sugar and milk
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Directions
In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.
Test Kitchen tipsDrizzle oatmeal with maple syrup, honey or agave nectar. Dairy-free? Substitute almond or soy milk for the 2% milk. To make gingerbread oatmeal, replace half the brown sugar with molasses and sprinkle with candied ginger.
Nutrition Facts 1 cup: 183 calories, 3g fat (1g saturated fat), 5mg cholesterol, 329mg sodium, 34g carbohydrate (13g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Orange Juice Spritzer
Ingredients
4 cups orange juice
1 liter ginger ale, chilled
1/4 cup maraschino cherry juice
Optional: Orange wedges and maraschino cherries
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Directions
In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.
Nutrition Facts 1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 25g carbohydrate (23g sugars, 0 fiber), 1g protein.
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