Melt butter in an 8-inch omelet pan until frothy. In a separate bowl, whisk eggs with salt and pepper. Add onions and peppers to pan and sauté for 1 to 2-minutes or until soft.
Add Andouille slices and sauté another 1 to 2-minutes. Pour in beaten eggs and shake until lightly set. Remember to keep the eggs moving by lifting the edges with a heavy-duty spatula and letting the uncooked egg flow under the cooked portion. Turn omelet over, then turn out onto a warm plate and top with your favorite salsa. (Makes 1 serving)

Sauté bell pepper, onion, potatoes and sausage in butter with white, black and red pepper, and salt for 2 or 3-minutes or until vegetables are limp, making sure sausage is fully cooked. Add whipped eggs, let set, add cheese and fold over. Finish cooking omelet, adding more cheese on top. (Makes 4 servings)

Sauté the shredded cheese and ham in 1 tablespoon of the butter (just enough to melt the cheese). Heat the oven to 400 degrees. Melt the rest of the butter in a 9 X 13 pan in heated oven.
Sift together the flour and baking powder in a separate bowl.
Beat the eggs. Add the salt, pepper and Tabasco sauce. Stir in the flour and baking powder mixture, cottage cheese, melted cheese and ham with a wire whisk.
Pour into the buttered 9 X 13 pan. Bake for 15 minutes at 400°, and then cover the top with buttered breadcrumbs, if desired.
Reduce the heat to 350°, then bake an additional 15 to 20-minutes or until golden brown and set. Serve hot. (Makes 12 serving)

Prepare meat and/or vegetables, if using. Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9 x 13-¬inch Pyrex or ceramic baking dish with vegetable cooking spray. Line bottom with 6-slices of bread. If using meats and/ or vegetables, scatter half of each over the bread, then sprinkle with half of the scallions and cheese. Pour 1-cup of egg mixture over the top. Repeat layers with remaining bread, meat, vegetables, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
Adjust oven rack to middle position. Bake in preheated 325° oven until custard is just set, about 50-minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5-minutes longer. Let stand for 8 to 10-minutes, then serve immediately. (Makes 12 servings)

Vegetable
MUSHROOMS OR BELL PEPPERS - Slice and sauté in 1 tablespoon olive oil. Salt.
BABY SPINACH - Steam, covered, with 1 tablespoon oil and salt until wilted, 3 to 4-minutes. Drain.
FROZEN CORN - Thaw and drain.
ASPARAGUS - Cut in 1-inch pieces. Steam, covered, with 1 tablespoon oil, salt and 1/3 cup water, 3 to 4-minutes. Uncover and cook off liquid.

Meat
BACON - Cut into 1/2-inch pieces and fry until crisp. Drain well.
SAUSAGE - Fry bulk breakfast or Italian sausage until fully cooked. Drain.
HAM - Cut into small dice.
KIELBASA Thinly slice.
CRAB - Pick over pasteurized back-fin crab for shell and cartilage.

Cut the stems off the artichokes, and place the artichokes upside down in a deep pot large enough to accommodate them stacked tightly at least two levels high. Measure the water into a pitcher, slice the lemon, and squeeze its juice into the water. Add lemon slices, peppercorns, and about 1-teaspoon of salt. Pour over the artichokes. Cover pot, bring to a boil, then reduce heat and steam the artichokes for 30 to 40-minutes, until a knife easily pricks the artichoke heart or when large outside leaves pull off with little resistance.
When the artichokes are done, remove them from the pot, run cold water over them to stop the cooking, and peel away the leaves. Scrape out the hairy choke with a spoon.You should have eight artichoke bottoms.
Meanwhile, rinse the spinach three times, tear into 3-inch pieces, let drain and set aside. Make a roux: Melt the butter in a large pot over medium heat, slowly adding the flour, stirring constantly with a wooden spoon, for about 2-minutes or until the roux is pale, smells lightly nutty and has the consistency of wet sand. Stir in the cream, nutmeg, salt and pepper. Simmer for about 2-minutes, stirring constantly until smooth. Add half the spinach and stir. Cook for about 3-minutes, then add the remaining spinach, stir, and cook until tender, about 4 to 6-minutes longer. Adjust the seasoning and consistency, either by adding more cream or by cooking longer to reduce the liquid. Set the creamed spinach aside; cover to keep warm.
To serve, divide spinach among four warmed plates (put in center). Put 2 hot artichoke bottoms in the center of the spinach, and a poached egg in the center of each artichoke. Spoon about 2-tablespoons of Hollandaise over each egg. (Makes 4 servings)
NOTE: Quick cooks can substitute canned artichoke bottoms, drained.

A perfectly poached egg should be big and round with a runny yolk, all the better to melt over creamed spinach and artichokes.
Combine the water and vinegar in a large, shallow pan and bring to a simmer over medium heat. One at a time, break each egg into a small cup (like a custard cup), being careful not to break the yolk. Gently slide each egg into the simmering water and let cook 3 to 4-minutes. A poached egg should be soft and have an egg shape. If it is hard, it is overcooked.
Carefully remove the eggs from the water with a skimmer or slotted spoon. Gently pat dry with a towel, and serve. (If you want to hold the eggs to serve later, plunge them into a bowl of ice water to halt the cooking process. To reheat, season a fresh pot of water with salt and pepper over medium heat, then bring almost to a simmer. Place the eggs in the water for 1 to 1 1/2-minutes, until hot. Remove, gently pat dry with a towel, and serve.)

Make Spicy Fresh Tomato Sauce and Refried Beans and keep both warm.
In a 12-inch nonstick skillet, heat 1-tablespoon oil over medium heat. Add tortillas, 1 or 2 at a time, cook 5 seconds per side, or until just soft, and remove to serving plates. Spread Refried Beans over tortillas.
Add remaining 1-tablespoon oil to pan. Add eggs, 1 at a time, to pan and fry 3 minutes per side, or until cooked over easy. Place 1 fried egg on each serving of Refried Beans and top with Spicy Fresh Tomato Sauce. Serve hot.
Note: When there's no time to make everything from, scratch, open a can of refried beans and another can of seasoned tomato sauce and serve up your huevos rancheros muy pronto. (Makes 4 servings)

In a food processor fitted with a chopping blade (or in a blender in batches if necessary), combine the ricotta cheese, eggs, sugar and vanilla. Process until just combined. Add the melted butter and process briefly to mix.
Add the flour and process, stopping several times to scrape down the sides, until the batter is smooth and resembles thick cream. The batter will be thinner than most pancake batters.
Preheat a nonstick griddle or skillet over medium heat. Use the butter, margarine or canola oil to lightly coat the griddle.
For each latke, spoon 1 1/2 to 2-tablespoons of the batter onto the griddle. The batter will spread to form a 3-inch round. Space the lathes at least 1/2-inch apart.
Cook for about 3-minutes, or until a few bubbles have risen to the surface, the tops are beginning to look dry and the bottoms are golden brown. The latkes will not rise.
Use a spatula to carefully flip the latkes. Cook them briefly on the second side until golden brown. Repeat with remaining batter, adding additional fat to the griddle between batches. (Makes 30 latkes)

Whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg and salt in a medium bowl; set aside.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10-minutes. Turn slices over; soak until soaked through, about 10-minutes more.
Preheat oven to 250°. Place a wire rack on a baking sheet, and set aside. Heat 1-tablespoon butter and 1-tablespoon vegetable oil in a large skillet over medium heat.
Fry half the bread slices until golden brown, 2 to 3-minutes per side. Transfer to wire rack; place in oven while cooking remaining bread.
Wipe skillet, and repeat with remaining butter, oil and bread. Keep in oven until ready to serve. (Makes 6 servings)

Wisk together the milk and eggs. Dip already cut rolls into egg mixture, be sure to coat both sides. Arrange slices cut side up in a large dish. Drizzle remaining egg mixture over rolls. Cover and refrigerate overnight.
Lightly spray one or two ovenproof baking dish(es) large enough to accommodate the cinnamon roll halves barely touching. Preheat oven to 350°.
Transfer cinnamon rolls; cut side up, to the prepared dish(es). Bake covered for 30 to 35-minutes, until nearly done. Scatter almonds over top, and sprinkle, with additional brown sugar. Bake an additional 10 to 15-minutes till golden brown. (If the nuts begin to overbrown, cover the dish(es) with foil. Serve piping hot, with syrup on the side.
Baked Bananas with Strawberries is an easy breakfast side dish that the kids can help assemble. Slices of banana are brushed with orange juice, concentrate, dusted with grated peel and brown sugar, then baked briefly until piping hot.
Slices of fresh strawberries add color and flavor to the plate. (Makes 4 to 8 servings)

Heat a skillet over medium heat. Add bacon; cook until browned, 3 to 4-minutes. Remove bacon with tongs, drain on paper towels, and set aside.
Add onions to skillet with bacon drippings; cook, stirring constantly, until onions begin to soften, about 3- minutes. Add mushrooms; cook until tender and most of the liquid released has evaporated, 5 to 6-minutes.
Transfer mixture to bowl to cool. When cool, set aside half the mixture; finely chop the other half.
In a medium bowl, whisk together eggs, cream, Parmesan and salt. Stir in the finely chopped vegetable mixture.
Place the bread strips in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over bread; soak 10-minutes. Turn strips over, and soak until bread is soaked through, about 10-minutes more.
Preheat oven to 250°. Place a wire rack on a baking sheet; set aside. Heat 1-tablespoon butter and 1-tablespoon vegetable oil in a large skillet over medium heat. Fr y half the bread strips until golden brown, 2 to 3-minutes per-side. Transfer to wire rack; place in oven while cooking remaining bread.
Wipe out skillet; repeat with remaining butter, oil and bread. Keep in oven until ready to serve. Heat remaining onion mixture in a small skillet until warm.
Serve French toast warm, topped with reserved onion mixture, crumbled bacon and, if desired, Parmesan. (Makes 6 servings)

• Mix pancake batter just until there are no big lumps. Over mixing makes the pancakes taste tired and chewy.
• Choose a non-stick flat-bottomed pan or griddle. Drizzle the pan with a little canola oil, then wipe with a paper towel. You want just a film of oil.
• Cheek pan temperature by making a small test pancake with plain batter (no fruit).
• Flip the pancakes when you see bubbles popping in the middle.
• The pancakes are done when you see steam escaping around the edges.

Mix the dry ingredients together in a medium-size bowl. In a separate bowl, beat the eggs with 1-cup of milk and the melted butter. Add this wet mixture to your dry ingredients until you have a basic pancake batter. Add the additional 1/2-cup of milk if the mixture is too thick, but don't stir too much or the pancakes will get tough. When the batter is ready, gently fold in the blueberries.
Heat a griddle and brush with a little canola oil. Ladle a 5-inch circle of batter onto the griddle. Drop a few slices of banana into each circle. Cook pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking. Serve hot, with butter and pure maple syrup. (Makes 4 servings)

In a large bowl, combine flour, oat bran, sugar, baking powder, salt, cinnamon and ginger. In a separate bowl, combine water, yogurt, banana, and 1-tablespoon of the oil and vanilla. Add wet ingredients to dry ingredients and mix just until incorporated. Beat egg whites until they form soft peaks. Stir about 1/2 of the whites into the batter, and then gently fold the remaining whites into the batter.
Use the remaining oil to lubricate a griddle, or use a large nonstick skillet. Heat the griddle or skillet over medium heat. For each pancake, ladle 1/3-cup of the batter into the heated pan. Flip each pancake when the edges look dry. Cook until golden brown on each side. Serve with Warm Fruit Compote. (Makes 4 servings)

Combine beaten egg, buttermilk, and melted butter. Sift flour, salt, soda, and baking powder together. Add liquid to dry ingredients and add blueberries. Mix just enough to dampen dry ingredients (leave lumpy). Drop from spoon onto lightly greased griddle and bake until top is bubbly and underside nicely browned. Turn only once. Serve immediately. Pancakes should be small 3 to 4-inches in diameter. (Makes 8 servings)

Sift flour, baking powder, cinnamon, ginger and cloves into large bowl. Stir in milk, apple butter and molasses.
Beat egg whites in separate bowl with electric mixer on high until stiff. Gentle fold egg whites into pancake batter.
Spoon 1/4-cup batter for each pancake on nonstick skillet lightly sprayed with Pam. Turn pancakes when tops are covered with bubbles and edges are lightly browned. Cook on second side 2-minutes or until browned. Try serving with spiced applesauce, over the gingerbread flavored pancakes. (Makes 8 cakes)

Sift dry ingredients together. Separate eggs and beat egg yolks. Combine beaten yolks, milk, and butter, and add gradually to the dry ingredients, beating to form a smooth batter. Fold in stiffly beaten egg whites. Pour the mixture onto a hot greased griddle to make small pancakes. Brown on both sides. Serve hot with syrup and butter. (Makes 24 pancakes)

Mix flour, cereal and baking powder; set aside.
Blend milk, egg substitute and spread in large bowl; stir in flour mixture just until moistened. Let stand five minutes. Pour scant 1/4-cup batter for each pancake onto well-greased griddle or skillet. Cook until bubbly turn and cook until done. Serve warm with syrup. (Makes 12 pancakes)

Mix the dry ingredients together in a medium-size bowl. In a separate bowl, beat the eggs with 1-cup of milk and the melted butter. Add this wet mixture to your dry ingredients until you have a basic pancake batter. Add the additional 1/2-cup of milk if the mixture is too thick, but don't stir too much or the pancakes will get tough. When the batter is ready, gently fold in the chocolate chips.
Heat a griddle and brush with a little canola oil. Ladle a 5-inch circle of batter onto the griddle. Drop a few slices of Strawberries into each circle. Cook pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking. Serve hot, with butter and pure maple syrup. (Makes 4 servings, about 8 5-inch pancakes)

Sift dry ingredients together in a bowl. Add egg yolk and milk to the dry ingredients and beat together thoroughly. Beat egg white until stiff, stir '/4 into batter to lighten it and then gently fold in the remaining egg white. Pour a scant '/2 cup of batter onto the heated waffle mold. The light should be off. When batter is added, the light will go on. When the light goes off again, the waffle is done. (Makes about 6 waffles)

Combine flour, baking powder and salt in a medium bowl; stir well. Combine milk, oil, egg and egg whites in a small bowl; stir well. Add to flour mixture, stirring until well blended.
Coat a waffle iron with cooking spray and preheat. Spoon about 1/3-cup of batter per waffle onto hot waffle iron, spreading batter to edges. Spoon 2-tablespoons blueberries per waffle evenly over batter. Cook 6 to 7-minutes or until steaming stops; repeat procedure with remaining batter and blueberries. Serve with syrup. Garnish with additional blueberries, if desired. (Makes 8 servings)
Note: If you are using frozen blueberries, do not thaw them out before adding to batter. To keep the waffles warm until serving time, place them on an ovenproof platter in a 200° oven. Or prepare the waffles in advance, let cool completely, and store in an airtight container for up to two days. Reheat on a wire rack at 350° just until warm.

Sift dry ingredients together in a bowl. Add milk, egg yolk, and vanilla to dry ingredients and beat until well blended. Melt butter and chocolate together in microwave or double boiler. Stir chocolate mixture into batter.
Beat egg white until stiff, stir 1/4 into the batter to lighten it and then gently fold in the remaining egg white. Pour a scant 1 1/2 cup of batter onto the heated heart waffle mold.
Serve sprinkled with powdered sugar or cinnamon or topped with vanilla ice cream and chocolate sauce.
Chocolate waffles make great ice cream sandwiches! Freeze them first. Spread with any flavor ice cream, add nuts or raisins and top with a second waffle. (Makes about 6 waffles)

Sift dry ingredients together in a bowl. Process peanut butter, egg yolk, milk, vanilla and butter together in a blender. Add milk mixture to dry ingredients and beat until well blended. Pour a scant 1 1/2-cup of batter onto the heated waffle mold. (Makes about 6 waffles)

Chocolate Chip Waffles
Stir 1/2 cup coarsely chopped or mini chocolate chips into the batter.
Wheat-Flavored Waffles
Add 1/4 cup wheat germ to the dry ingredients.
Cornmeal Waffles
Instead of 3/4 cup flour, use 1/2 cup flour plus 1/2 cup cornmeal (white or yellow).
Cranberry-Orange Waffles
Stir 2 tablespoons finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.

Heat oven to 200°. Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl. Measure buttermilk, milk and vegetable oil in a 2-cup measuring cup; mix in yolk and set aside.
Beat egg white in a small bowl with an electric hand mixer to almost soft peaks. Sprinkle in sugar and continue to beat until white and glossy. Beat in vanilla extract.
Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white to batter in dollops. Fold in with a spatula until just incorporated. Add batter to hot waffle iron, and cook until crisp and nutty brown. Set waffle directly on rack in preheated oven to keep it warm and crisp, at least 5 and up to 20-minutes. Repeat with remaining batter. Serve immediately with Brown Sugar Syrup With Walnuts. (Makes 5 seven-inch waffles)

Sift flour, baking powder, and salt together. Separate eggs. Beat whites to soft peak. Beat yolks; add milk and combine with melted shortening that has been cooled a little. Stir liquid into dry ingredients. Mix until smooth. Fold in egg whites. This will be rather a thin batter. Bake in hot waffle iron. When appears, waffle is done. Don't raise cover during baking. Let waffle remain in baker long enough to become crisp. (Makes 6 waffles)

Bacon
Add 1/2 cup crisp diced bacon to batter.

Coconut
Add 3/4 cup shredded coconut to batter.

Date
Add 3/4 cup pitted chopped dates to batter.

Pecan
Add 3/4 cup coarsely chopped pecans to batter.

Sift dry ingredients together in a bowl. Add egg yolk and milk to the dry ingredients and beat together thoroughly. Mash banana and beat banana and nuts into batter.
Beat egg white until stiff, stir 1/4 into the batter to lighten it and then gently fold in the remaining egg white. Pour a scant 1/3-cup of batter onto the heated heart waffle mold. Serve with apple sauce or yogurt. (Makes 6 waffles)

Place 6 of the bread slices in bottom of greased 13 x 9-inch baking dish; top with bacon, mushrooms, anions and VELVEETA LIGHT. Cover with remaining 6-bread slices.
Beat eggs and milk with wire whisk in large bowl until well blended; pour over bread. Refrigeate at least 1-hour or overnight
Bake at 350° for 50-minutes to 1-hour or until knife inserted in center comes out clean. Let stand 10-minutes before serving. (Makes 12 servings)

Bring sugars, corn syrup and water to boil in a saucepan. Reduce heat, simmer until thickened, 10 to 12-minutes. Stir in butter and nuts. Cool slightly; serve. Can be refrigerated up to 1-month, covered (Makes a scant 2 cups)

Let stand 10-minutes.

Toast bread; spread 1 side of each slice with Chutney mayonnaise. Top with cheese, egg, bacon, tomato and spicy sprouts.

Place 2-slices of bread on a work surface and top with a piece of the cheese. Arrange 2-slices of pear on top of each piece of cheese. Add 2-slices of bacon, and then top with another piece of cheese. Place a slice of bread on top and butter the top slices of bread with half of the butter. Preheat a griddle or large skillet. Place the sandwiches buttered side down on the hot griddle or pan. Butter the topside of the sandwiches. Grill until nicely browned on one side and then flip and brown the other side. Cut each sandwich in half and serve immediately. (Makes 2 servings)

Place oven rack in lower third of oven. Preheat oven to 425°. In the microwave or on the stove top, cook the turkey bacon until crisp, according to package instructions. Crumble and set aside.
In a large skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until soft and golden, about 10-minutes. Stir in crumbled bacon and set aside to cool.
In a mixing bowl, whisk together and egg whites. Add evaporated milk, low-fat milk, cornstarch, pepper, salt and nutmeg; then whisk to combine.
Mix cheese into cooled onion-bacon mixture, then spoon the mixture into the pie shell in an even layer. Pour the egg mixture evenly on top.
Bake the quiche for 30 to 40-minutes, or until golden brown on top and set in the center. Transfer to a rack to cool for at least 10-minutes before slicing. (Makes 8 servings)