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BREAKFAST FRITTATA

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4

2 teaspoons vegetable oil, divided
2 small red or green bell peppers, cut into strips (about 1 1/2 cups)
1/2 cup red onion strips
1/3 cup sliced green onion
6 small red-skinned potatoes, thinly sliced (about 1 1/2 cups)
4 egg whites
1 large egg
2 tablespoons skim milk
1/4 teaspoon salt
Fresh parsley sprigs for garnish

1. Preheat the broiler. In a 9- or 10-inch nonstick, oven-proof skillet, heat 1 teaspoon of oil over medium heat. Add bell peppers and red and green onions; saute until vegetables begin to soften, about 4 minutes. Add potatoes; cook until lightly browned, about 4 minutes.

2. In a medium bowl, whisk together egg whites, egg, milk, and salt. Add remaining oil to skillet and reduce heat to low. Pour in egg mixture. Cover and cook until eggs are set around edges but center is still loose, about 8 minutes. Using a rubber spatula, gently loosen egg mixture from sides of pan.

3. Place skillet on the broiler rack; broil 4 inches from heat until frittata is golden brown, about 1 minute. Gently slide frittata onto a plate; cut into wedges. Garnish with parsley sprigs and serve.




SWEET CINNAMON BISCUITS

Preparation Time: 20 minutes
Baking Time: 15 to 20 minutes
Makes 10 biscuits

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tablespoons (1 stick) butter, softened
3/4 cup sugar
1 teaspoon cinnamon
1 cup milk (optional)

1. Preheat the oven to 400F. Lightly grease a 9-inch round baking pan.

2. Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.

3. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.

4. Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly-roll fashion, starting from one long side. Pinch seam to seal.

5. Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, 15 to 20 minutes. Remove from oven. Pour milk over the top, if desired. Serve hot.




HAM 'N EGGS BRUNCH CASSEROLE

Preparation Time: 20 minutes plus standing
Baking Time: 1 hour
Serves 6

10-12 slices day-old Italian or French bread
1 tablespoon butter or margarine
1 medium red bell pepper, diced (about 3/4 cup)
1 medium onion, chopped (about 1/2 cup)
3/4 pound cooked Canadian bacon or ham, cubed
6 eggs
3 1/2 cups milk
1 sprig fresh thyme (optional)

1. Grease a 2-quart covered casserole. Stack 3 bread slices; cut into long strips and then into cubes. Continue with remaining bread to make 6 cups of bread cubes.

2. In a medium skillet, melt butter over medium heat. Add pepper and onion; saut?© until softened but not browned, about 5 minutes. Transfer pepper and onion to the prepared dish. Add bread and Canadian bacon; stir to combine.

3. In a medium bowl, combine eggs and milk; using a fork, stir mixture until well blended. Pour egg mixture over bread mixture. Cover casserole; let stand 1 hour at room temperature or chill overnight.

4. Preheat oven to 325?°F. Bake casserole covered, for 30 minutes. Uncover and bake 30 minutes longer. Garnish with thyme and serve immediately.




RISE 'N SHINE EGGS

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves 6

6 slices reduced-sodium low-fat ham, optional
1 teaspoon margarine
2 cups refrigerated egg substitute
3 English muffins, split and toasted
1 large tomato, thinly sliced

For the Sauce:
1 1/2 cups low-fat milk
1 cup reduced-sodium chicken or vegetable broth
1/4 cup low-fat cottage cheese
1/4 cup fresh lemon juice
2 tablespoons cornstarch
2 tablespoons grated Romano cheese
1/4 teaspoon salt

1. Preheat oven to 300?°F. Wrap ham slices in aluminum foil. Place ham in oven to warm slightly, about 10 minutes.

2. To prepare sauce, in a blender or food processor, combine milk, broth, cottage cheese, lemon juice, and cornstarch. Process until smooth.

3. In a medium saucepan, cook milk mixture over medium heat, stirring constantly, until thickened, about 2 minutes. Remove from heat. Stir in Romano and salt. Cover and keep warm.

4. In a medium skillet, melt margarine over low heat. Add egg substitute to pan. Cook, stirring, until set, about 3 minutes.

5. Arrange muffin halves on serving plates. Top each with ham and tomato slices; divide egg mixture between muffins. Ladle sauce over eggs. Serve immediately.




SUNDAY BRUNCH POTATOES

Preparation Time: 20 minutes
Baking Time: 55 minutes
Serves 6

1/2 pound bacon, finely chopped
1 small onion, chopped
5 large russet potatoes, peeled and grated
1 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten

1. Preheat oven to 400F. Grease a medium baking dish. Cook bacon and onion in a large skillet over medium heat, stirring frequently, until onion is tender, about 5 minutes. Transfer to a large bowl and stir in potatoes, salt, pepper and eggs; mix well.

2. Pour potato mixture into prepared dish. Bake for 15 minutes. Reduce oven temperature to 375F. Bake potatoes until golden brown, about 40 minutes. Cut into 6 pieces to serve.




ORANGE JULIANA

Preparation Time: 5 minutes
Cooking Time: None
Serves 6

1 (6-ounce) can frozen orange juice concentrate
1/2 cup water
1 cup whole milk
1/2 teaspoon vanilla extract
1/4 cup sugar
small ice cubes

1. Combine orange juice concentrate, water, milk, vanilla and sugar in the container of a blender or food processor.

2. Process mixture until smooth and well blended.

3. With motor running, add ice cubes, 1 at a time, until mixture reaches top of container.

4. Pour into glasses and serve immediately.




IMPOSSIBLY EASY BREAKFAST PIE

Prep: 20 min - Bake: 45 min - Cool: 5 min

2 packages (12 ounces each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 ounces)
1 cup Original Bisquick?® mix
2 cups milk
1/4 teaspoon pepper
4 eggs

1. Heat oven to 400?F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Makes 12 servings (see below for 6 servings)

High Altitude (3500-6500 ft): No changes.

Variation: If you'd rather make a smaller recipe using a 9-inch pie plate, cut all ingredient amounts in half and bake 30 to 35 minutes.

Nutritional Info Per 1 Serving:
Calories 305 (Calories from Fat 170); Fat 19g (Saturated 8g); Cholesterol 115mg; Sodium 660mg; Potassium 410mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 15g

Diet Exchange: 1 Starch; 1 1/2 High-Fat Meat; 1 Vegetable; 1 Fat

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For Two...

EASY EGGS BENEDICT

2 round slices Louis Rich Turkey Ham
2 large eggs, poached
1 English muffin, split, toasted
1/8 cup plain lowfat yogurt
1/8 cup Kraft Mayo Light Mayonnaise
1/2 tsp. Kraft Pure Prepared Mustard

Heat turkey ham slices in skillet on medium heat 5 minutes, turning occasionally.

Mix yogurt, mayo and mustard in small saucepan. Cook and stir on low heat 5 minutes or until thoroughly heated.

Place 1 heated turkey ham slice and 1 poached egg on each English muffin half; top with sauce.

Makes 2 servings

Source: Kraft Foods