6 frozen biscuits
1 (12-ounce) package ground sausage
2 cups shredded cheddar cheese, divided use
6 large eggs, lightly beaten
2 cups milk
1 package country gravy mix
3 tablespoons butter, melted

Bake frozen biscuits according to instructions on package. Cool slightly.

Cut across center to create top and bottom. Set aside.

Brown crumbled sausage in skillet over medium heat. Drain.

Layer biscuit bottom halves in 11-by-8-inch baking dish that has been lightly coated with nonstick cooking spray.

1 C. oatmeal
1 1/2 C. water
1/4 C. brown sugar
1/2 tsp. cinnamon
1/2 tsp. salt
3 apples, sliced & peeled
1 tbsp. butter

Combine all ingredients in a 1 1/2 quart casserole dish.
Cover and bake in a 350 degree oven for about 45 minutes.

For the crock pot, double the recipe, cover and cook on low 8 to 12 hours.

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1/2 lb pork sausage,(or ham, turkey,sausage)
12 eggs
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
Brown sausage; drain well.

Preheat oven to 350°.

In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
Stir in sausage and cheese.
Spoon 1/3 cupfuls into greased muffin cups.
Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.

Makes 12 , 1 dozen

2 cup fillings of your choice, (example broccoli, mushrooms, etc.)
1 cup cheese, shredded
1/4 cup onion, chopped
2 cup milk
1 cup bisquick like mix
4 each eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
Heat oven to 400 degrees.

Grease 10 inch pie plate or 8 inch square. Sprinkle fillings, onions and cheese in plate. Beat remaining ingredients until smooth and pour into plate.

Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean.

Let stand 5 minutes before serving.

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1 wheat English muffin, split, toasted
1 cup spinach leaves
1/8 tsp pepper
1 tsp water
2 slices cheese
1 tsp onion, finely minced
1/8 tsp salt
4 large egg whites

Heat a pan and coat with nonstick spray. Add onion and saute until soft, 2 min.

Stir in spinach and continue cooking until spinach wilts, 2 min.
Add egg white mixture and cook until egg whites are opaque, 3 min. flip over and cook until other side is done, 2 min.

Push eggs and vegetables to middle of pan and turn off heat.

Place cheese over eggs until melted, 2 min.

24 slices day-old French bread
1 (8 ounce) package reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
confectioners' sugar

Place 12 slices of bread in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

6 jumbo eggs, beaten
1/4 cup heavy cream
2 tablespoons vanilla extract
2 tablespoons ground cinnamon, plus more for topping
Salt
1/4 cup sugar
12 slices brioche bread, about 1/2-inch thick
6 ounces apple pie filling
6 ounces cherry pie filling
Cooking spray
Powdered sugar, for topping

Preheat indoor grill or griddle.

In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined.

Lay 6 slices of bread out and lightly brush egg mixture around edges.

5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini.
In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well.
In a large skillet, melt some butter. Fry tabelspoon full of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

4 pounds new potatoes, skinned, cut into 1-inch cubes
1 pound processed cheese food, cubed
2 C. mayonnaise
1 onion, finely chopped
1 pound bacon, cooked crisp and chopped

Preheat oven to 350 degrees F (175 degrees C).

Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes.
Continue to stir, every minute or so, until cheese is melted.

2/3 cup light brown sugar
16 slices bacon
Black pepper (optional)

Heat oven to 400 degrees.

Line 2 rimmed baking sheets with foil and place metal racks on top of the foil.

Arrange bacon in a single layer on the racks and sprinkle with the sugar and pepper, if using.

Bake until the sugar has melted into a glaze and the bacon is crisp, 18 min. Let cool 5 min. before serving.

Makes 8 Servings

2 pkgs. Refrigerated crescent rolls
2 tbsp. melted butter
2 oz. cream cheese
1 C. confectioners' sugar
Red and green sugar
1 tsp. grated orange peel
3 tbsp. sugar
2 tbsp. orange juice

Preheat oven to 375 degrees.
Slice 2 packages of crescent rolls (do not unroll) into 11 equal pieces and flatten.
On ungreased cookie sheet, arrange 10 pieces into a triangle to form tree. Use last piece to make trunk. Combine butter, sugar, and grated orange peel; brush on dough.

Bake 20 minutes. Meanwhile, cream the cream cheese with powdered sugar and orange juice.

1 (16 ounce) can refrigerated jumbo buttermilk biscuits
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
1/4 cup flour
2 1/2 cups milk
Salt and ground black pepper to taste

Bake biscuits according to package directions.

1/2 tsp cinnamon
1/4 cup dried cherries, chopped
3 cups old fashioned rolled oats
1 tbs apple juice
1 tbs oil
2 tbs honey
1/4 tsp salt
3 tbs chopped walnuts

Heat the oven to 300 degrees.

In a bowl, combine oats, walnuts, cinnamon and salt. In a saucepan, combine honey, oil and apple juice and cook 2 min. Add the honey oil mixture to the oats. Mix well.

Spread the mixture in one layer on a baking sheet lined with parchment paper.

Bake the granola 25 min. or until golden brown.

2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 heaping teaspooon EACH of: cloves, ginger, nutmeg, mace and salt
1 cup dark brown sugar
3/4 cup white sugar


Mix these ingredients together. Add:

1 cup coconut
2 cups shredded carrots
1/2 cup raisins
1 chopped apple
1/2 cup chopped pecans


Preheat oven to 375F.

Beat 3 eggs with 1 cup oil and 1 tablespoon vanilla. Add the egg mixture to the dry ingredients. This recipe makes 12 muffins

using the oversized tins or 24 smaller ones.

Bake about 30 to 45 minutes.

1 loaf (10 ounces) french bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt, optional

For the Topping:
2 tablespoons butter or margarine, cubed
3 tablespoons sugar
2 teaspoons ground cinnamon
maple syrup, optional

Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired.Pour over bread. Cover and refrigerate for 8 hours or overnight.Remove from the refrigerator 30 minutes before baking. Dot with butter.

16 Ounces Cream Cheese, Softened 1
1 +1/2 Teaspoons Vanilla
1 Egg, Beaten
1/2 Cup Sugar
1/2 Cup Raspberry Jam
2 Packages of Refrigerated Crescent Roll Dough
4 Ounces Sliced Almonds

Preheat oven to 350 degrees.

Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations.

Spread cream cheese filling on dough, leaving 1/4 inch edges.

Top with jam.

Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg.

Sprinkle with sliced almonds.

3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries

Blueberry Sauce
1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch

In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.

2/3 cup quick grits
1 cup cheddar cheese, grated
3 eggs

Into 3 cups salted boiling water, pour grits. Stir occasionally.
Cook about 8 minutes. Grate 1 cup cheddar cheese. Add cheese when you take grits off stove and cheese will melt.
Just before serving, beat 3 eggs well. Add to grits and cheese.
Put in greased baking dish and cook 40 minutes in 350F oven.

Serves 6.
Sprinkle with cheese

-Saint Francis In The Kitchen (1974) A Collection of Favorite Recipes of The Parishioners of St. Francis
Episcopal Church Greensboro, North Carolina (A community cookbook)

7 or 8 thin slices of bread, cubed
2-1/2 cups sharp Cheddar cheese, shredded
1 lb. or more sausage links, cooked and cut into thirds
4 eggs
1 cup milk
1/2 tsp. dry mustard
1 can cream of mushroom soup

Cook sausage. Grease 3-quart casserole and put cubed bread on bottom. Add cheese. Then add sausage.
Beat together eggs, milk, mustard and pour over other ingredients. Refrigerate overnight. Before baking, dilute soup with 1/2 can of milk and pour over top of casserole.
Bake at 325 until slightly brown, about 30-45 minutes.

-Saint Francis In The Kitchen (1974)

1 1/2 C. milk
1/4 C. melted oleo
2 C. flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt

Blend all ingredients together and mix well. Pour onto hot griddle.
Cook to golden color.

Recipe posted by Jo on yahoo groups

Ingredients
1 dozen beaten eggs
14 slices of bread
2 1/4 C milk (low fat or skim is OK)
2 1/2 C grated cheddar or Monterey Jack cheese
1 lb. sausage, cooked and drained
1 tsp. salt
1 tsp. pepper (more or less to taste)
2 tsp. mustard, optional

Procedure
Grease the sides of the crock with butter.
If desired, spread mustard on one side of the bread and cut bread into large squares.

Make layers in the Crock Pot of bread, followed by sausage, followed by cheese, ending with a cheese layer.

Ingredients
1/2 cup egg substitute
2/3 cups skim milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
6 slices reduced calorie white bread

Procedure
Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.
Spray a skillet or frying pan with cooking spray and heat over medium high heat.

Place bread slices into pan and cook until golden brown on both sides.

Recipe makes 6 servings.

Nutritional information per serving:
Calories 77
Protein 5g
Total Fat 1g
Sodium 155mg
Cholesterol 0
Carbs 12g
Fiber 2g

Ingredients
9 slices dry white bread -- cubed (6 cups)
6 slices Hormel¨ Fully Cooked Bacon -- crumbled
2 cups Kraft¨ Shredded Cheddar Cheese
8 eggs
4 cups milk
1 teaspoon McCormick¨ Ground Mustard
1 teaspoon salt
1/2 teaspoon McCormick¨ Ground Black Pepper
The Fresh 1 Tomatoes -- chopped
green onions -- sliced

Procedure
Lightly coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.