My Omelet Past Winning Recipes

- Mini French Toast Cups

- Kids Delight Omelet

- Garrett's Big Pancake

- Sopapilla Cheesecake

- Grand Spanish Breakfast Cups

- Banana Mint Peach-Berry Morning Blast

- Christmas Morning Crock-pot Egg Casserole

- Cinnalicious Belgian Waffles

Mini French Toast Cups
Submitted by Denise from Hudson, NH

Ingredients:
24 - 1 inch cubes of bread (French, white, whole wheat etc.)
4 eggs beaten
2 cups of milk
2 teaspoon vanilla
2 tablespoons Powder sugar
3 tablespoons Maple syrup

Directions:
Preheat oven to 350 degrees. Grease a 24 miniature muffin pan or line each cup with paper liner. Have kids place a few bread cubes in each muffin cup. In medium bowl with wire whisk, beat eggs, milk and vanilla.

With your help, have kids fill each muffin cup with egg mixture to ¼ inch from top of cup. Bake for 15 minutes. Remove and kids can dust with powdered sugar and drizzle with maple syrup over the top.

Denise says, "The recipe has always been a hit with my kids, fun small bite size and reminds them of a tiny cup cake."

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Kids Delight Omelet
Submitted by Denise from Hudson, NH

Ingredients:
2 large eggs
Any ingredients you want to add - grated cheese, crumbled bacon, chopped ham, chopped tomato, a cup of thawed hash browns, pineapple chunks, raisins, grated carrots
Quart size Ziploc bags

Directions:
Have the children write their names on Quart-size heavy duty Ziploc bags with a permant marker. Crack two large eggs in each bag. Let the kids shake the bags until eggs are mixed. KIDS LOVE THAT! Have a variety of goodies for them to add - You will be surprised to see what they choose.
Each child should add their choices to the bag, then shake.

Help the child get all the air out of the bag and help them seal the bag tight. Grown ups place each bag in a pot of rolling boiling water for exactly 13 minutes. Let the kids help with the egg timer. About 6 bags will fit into a pot at a time. Open the bags for the kids and the omelets will roll out easily(watch for steam). Be prepared for your children to squeal and giggle over the first meal they've cooked. You have just made a memory they will never forget!

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Garrett's Big Pancake
Submitted by Denise from Hudson, NH

Ingredients:
2 eggs
1/2 cup milk
1/2 cup flour
1/4 tsp salt
1/2 tsp sugar
2 Tbsp butter

Directions:
Let the kids put the eggs, milk, flour, sugar and salt in a blender. Blend on med-high for a quick 10 seconds. Let stand for 30 minutes at room temperature. While you are waiting for the batter to rest, pre-heat the oven to 425 degrees. Place the butter in a 9-inch pie plate and put in the oven for 3-5 minutes, or until the butter is completely melted. Remove the pan and swirl the butter to completely coat the bottom of the pie pan. Pour the batter into the hot pie pan and bake until golden brown and the sides have risen above the sides of the pie pan, about 12-15 minutes.

Remove from the oven and slice pancake into wedges and serve with dusting of powdered sugar and fresh berries or other fruit. If you don't have fresh fruit on hand, warm up some raspberry jam and drizzle over the pancake.

The best part about the Big Pancake is that you can dress it up any way you like! Kids can put bananas and peanut butter on it, and grown ups can put their favorite fruit or maple syrup on it. My son, Garrett, even likes to add chocolate chips to the batter. Sometimes, we even make it savory by adding cooked, crumbled bacon to the batter and a little shredded cheese. YUM!

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Sopapilla Cheesecake
Submitted by Denise from Hudson, NH

Ingredients:
2 rolls of Pillsbury® Crescents
2 8-oz pkgs of cream cheese
1 cup of sugar
1 tsp vanilla
1 stick of butter
Cinnamon and sugar mixture (approx 1/2 cup)

Directions:
Unroll one roll of crescents and lay them flat in a 9X12 pan, to cover the bottom. Mix the vanilla, sugar, and cream cheese together until well blended and smooth. Spread onto the layer of crescents and cover with the second layer of crescents.

Melt the butter and pour it over the whole thing. Sprinkle with cinnamon and sugar and then bake for 30 minutes at 350 degrees. It's amazing and easy and the kids LOVE to make it!


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Grand Spanish Breakfast Cups
Submitted by Cheryl from Hertford, NC

Makes 5 servings

Ingredients:
1 can Grands Original Biscuits (10.20oz, contains 5 biscuits)
5 oz. Serrano Spanish ham, thinly sliced (Black Forrest or prosciutto can be substituted)
5 large eggs
1 8 oz. package frozen asparagus tips, thawed & drained or steamed fresh asparagus
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
6 oz. prepared salsa verde
5 ounces queso fresco (If not available, other mild cheeses such as Monterrey Jack, Fontina or Romano can be used)
1 tablespoon fresh cilantro, chopped
Non stick cooking spray

Directions:
Preheat oven to 350 degrees. Spray five of the muffin cups with non stick cooking spray and fill the sixth muffin cup halfway with water. Slightly pat out each biscuit to fit muffin cups, and prick the bottom of dough cups with a fork. Place an equal amount of the ham into the bottom of the cups then carefully break one egg in each. Sprinkle eggs with a combination of salt, pepper and garlic; top the eggs with asparagus tips. Spoon salsa verde over top of the asparagus and sprinkle with the cheese.

Place muffin tin in oven and bake for 15 minutes or until eggs are set. Remove from oven and allow to sit until cool enough to remove from muffin tin. Garnish with chopped cilantro.

These can be made on the week-end and frozen for a fast breakfast in the morning. Just wrap in foil and heat for 15 minutes on 350 degrees until warm all the way through.

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Banana Mint Peach-Berry Morning Blast
Submitted by Erika from Frederick, MD

Ingredients:
1/2 cup milk (whole, low-fat or fat-free works great)
1/2 package (about 20 large leaves) fresh mint
2 large bananas, chilled
1/3 cup strawberry slices
6 slices frozen peaches
1 cup peach nectar, chilled
1 (6-ounce) container plain yogurt
1/4 cup honey
1 tablespoon fresh lime juice
1 tablespoon wheat germ, if you like
1/2 teaspoon ground ginger
1 cup crushed ice
Whole strawberries, if you like

Directions:
1. In a small saucepan, bring milk to a boil and immediately submerge the mint; cover and remove from heat to steep for 30 minutes. Cool, discard the mint and set aside.

2. Remove peel from bananas and cut into chunks.

3. In a blender combine banana chunks, strawberry slices, peach slices, the minted milk, peach nectar, yogurt, honey, lime juice, wheat germ, (if using) ginger and crushed ice.

4. Cover blender with the lid and puree about 30 seconds to 1 minute or until mixture is smooth. Pour into 6 six chilled glasses. If you like, make a slit on bottom of strawberries and place a strawberry on the edge of each glass for decoration. Makes 6 (6-ounce) servings. Enjoy!

NOTE: If you like, mix 1/4 cup granulated sugar with 1 tablespoon fresh minced mint leaves. Pour into plate. Wet rim of glasses and dip into mixture prior to adding drink and strawberries. Add additional minty flavor to the drinks.

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Christmas Morning Crock-pot Egg Casserole
Submitted by Valerie, Blaine, MN

Ingredients:
Pam cooking spray
1 small onion, chopped
2 pound bag hash brown potatoes, shredded frozen type
1 medium green pepper, chopped (optional)
2 cups ham, cubed (or pound bacon, cooked & crumbled)
8 oz bag low-fat cheddar cheese, shredded type
8 oz bag low-fat mozzarella cheese, shredded type
1 cup skim milk
12 eggs
1 Tbsp parsley
2 tsp salt
1 tsp pepper
1 tsp dry mustard

Directions:
Spray frying pan with cooking spray and sauté the onion, stir in the hash browns. Remove from heat and roughly separate into two halves.
Spray a lift-out type porcelain crock pot with cooking spray. Layer half the hash browns into the bottom of the crock pot. Then layer the green peppers, ham (or bacon) and both cheeses, finish with the reserved half of the hash browns. In a separate bowl, whisk together eggs, milk, parsley, salt, pepper and dry mustard. Evenly pour the egg mixture over the top of the layers. Place the cover on the crock pot.
At this point the casserole can either go into the fridge overnight or turn the crock pot on LOW for 5 hours. Casserole is finished cooking when an inserted knife comes out clean.

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Cinnalicious Belgian Waffles
Submitted by Jannine, Malden, MA

Ingredients:

Waffles:
2 Eggs
1 tsp vanilla
1 cup buttermilk
1/4 cup melted butter
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1½ tsp baking powder
1 Tbsp brown sugar
1/2 tsp ground cinnamon
1 dash nutmeg
3/4 cup cinnamon chips
3/4 cup chopped pecans
2 egg whites

Cream Cheese Icing Drizzle:
8 Tbsp softened butter
1/4 cup softened cream cheese
1/2 tsp vanilla
1/8 tsp salt
1½ cups confectioner's sugar
2 Tbsp milk

Directions:
In a medium bowl, combine the flour, baking soda, salt, baking powder, brown sugar, cinnamon and nutmeg. In another medium bowl, whisk the egg yolks, vanilla, buttermilk and melted butter until well combined. Mix the dry ingredients into the wet ingredients and stir until just combined. In a large bowl, beat the egg whites until stiff. Fold beaten egg whites into the batter, then fold in the cinnamon chips and chopped pecans. Let batter rest for 10 minutes while you preheat waffle iron and make the icing.
Cook waffles according to the waffle iron manufacturer's instructions, then drizzle with cream cheese icing.
To make icing: In a medium bowl, beat butter with cream cheese and mix until smooth. Add the vanilla and salt and mix well. Slowly add the confectioner's sugar until incorporated, then add the milk. Beat for 1 minute or until smooth and creamy. Transfer to a squeeze bottle to use for drizzling on waffles. Enjoy!

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