Wednesday 4/21/21 Breakfast for the Original Copy Officer Captain Family

I am a day and a half ahead enjoy this simple meal to put together thinking of you from the distance in my heart and mind. One day we will break bread together and till then keep prayers alive he does answer them in his time and I pray that time is NOW. Your halfway through your week we did it again, two more days and you made it another week down. Use my medication till you feel better and take your supplements as needed or directed.

TASTE OF HOME

Sunny-Side-Up Pizza

Ingredients

• 1 prebaked 12-inch thin pizza crust

• 6 large eggs

• 1-1/2 cups shredded part-skim mozzarella cheese

• 8 bacon strips, cooked and crumbled

• 1/2 cup chopped sweet red pepepr

• 1/2 cup chopped green pepper

• 1 small onion, chopped

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out 6 circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes.

Nutrition Facts 1 slice: 355 calories, 18g fat (7g saturated fat), 242mg cholesterol, 578mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 20g protein.

Maple Bacon Walnut Coffee Cake

Ingredients

• 2-1/2 cups all-purpose flour

• 1 cup packed brown sugar

• 1/2 teaspoon salt

• 1/3 cup cold butter

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 2 large eggs, room temperature

• 1-1/2 cups buttermilk

• 1/2 cup maple syrup

• 1/3 cup unsweetened applesauce

• 5 bacon strips, cooked and crumbled

• 1/2 cup chopped walnuts

Buy IngredientsPowered by Chicory

Directions

• In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1/2 cup for topping. Combine the baking powder, baking soda, cinnamon and nutmeg; stir into remaining flour mixture.

• In a small bowl, whisk the eggs, buttermilk, syrup and applesauce until well blended. Gradually stir into flour mixture until combined.

• Spread into a 13x9-in. baking pan coated with cooking spray. Sprinkle with reserved topping, then bacon and walnuts. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

Nutrition Facts 1 piece: 160 calories, 5g fat (2g saturated fat), 27mg cholesterol, 183mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Hash Brown Egg Brunch

Ingredients

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 1 pound bacon strips, cooked and crumbled

• 1 medium onion, chopped

• 1 medium green pepper, chopped

• 1-1/2 cups shredded cheddar cheese

• 12 large eggs

• 1 cup 2% milk

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Buy IngredientsPowered by Chicory

Directions

• In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers.

• Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, until a thermometer reads160°, 3-1/2 to 4 hours.

Nutrition Facts 1 cup: 315 calories, 17g fat (8g saturated fat), 289mg cholesterol, 589mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein.

Maple Bacon French Toast Bake

Ingredients

• 8 cups cubed bread

• 8 large eggs

• 2 cups 2% milk

• 1/2 cup packed brown sugar

• 1/3 cup maple syrup

• 1/2 teaspoon ground cinnamon

• 1 pound bacon strips, cooked and crumbled

Buy IngredientsPowered by Chicory

Directions

• Place bread in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, brown sugar, syrup and cinnamon. Pour over bread. Sprinkle with bacon. Refrigerate, covered, 4 hours or overnight.

• Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

Nutrition Facts 1 piece: 256 calories, 10g fat (3g saturated fat), 141mg cholesterol, 426mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 12g protein.

Bacon, Egg & Avocado Sandwiches

Ingredients

• 2 bacon strips, halved crosswise

• 2 large eggs

• 1/8 teaspoon garlic salt

• 1/8 teaspoon pepper

• 2 tablespoons Miracle Whip or mayonnaise

• 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

Buy IngredientsPowered by Chicory

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.

Egg-Topped Biscuit Waffles

Ingredients

• 1-1/2 cups biscuit/baking mix

• 3/4 cup shredded Swiss cheese

• 1/8 teaspoon pepper

• 1/2 cup 2% milk

• 4 large eggs

• 4 bacon strips, cooked and crumbled

• Cubed avocado and pico de gallo, optional

Buy IngredientsPowered by Chicory

Directions

• Preheat a four-square waffle maker. Place baking mix, cheese and pepper in a bowl. Add milk; stir just until moistened. Transfer to a lightly floured surface; knead gently four to six times. Pat or roll dough into an 8-in. square; cut into four 4-in. squares.

• Generously grease top and bottom grids of waffle maker. Place one portion of dough on each section of waffle maker, pressing an indentation in each for eggs.

• Break an egg over each biscuit; sprinkle with bacon. Close lid carefully over eggs; bake according to manufacturer's directions until biscuits are golden brown. If desired, top with avocado and pico de gallo.

Editor's Note: Recipe may also be baked in a round waffle maker. Divide biscuit dough into four portions; pat each into a 4-1/2-in. circle. Assemble and cook one serving at a time.

Nutrition Facts 1 serving (calculated without optional toppings): 386 calories, 20g fat (8g saturated fat), 215mg cholesterol, 802mg sodium, 33g carbohydrate (3g sugars, 1g fiber), 19g protein.

Bacon Roll-Ups

Ingredients

• 1/3 cup finely chopped onion

• 1 tablespoon butter

• 3 cups cubed day-old bread

• 1/4 teaspoon celery salt

• 1/4 teaspoon garlic powder

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 large egg, lightly beaten

• 10 bacon strips

Buy IngredientsPowered by Chicory

Directions

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients.

• In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.

Nutrition Facts 2 each: 348 calories, 30g fat (11g saturated fat), 79mg cholesterol, 613mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 7g protein.