8 eggs
1 1/4 cups diced fully cooked ham
3/4 cup diced cheddar cheese
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
2-3 tablespoons butter OR margarine

in a bowl, beat eggs. add ham, cheese, mushrooms and onion. melt butter in a skillet; add egg mixture. cook and stir over medium heat until eggs are completely set and cheese is melted.

4 servings

8 eggs, beaten
2 cups cooked crumbled sausage OR cubed fully cooked ham
2 cups cubed american cheese
2 cups milk
1 cup crushed saltines (about 24)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2-1 teaspoon salt

combine all ingredients in a large bowl; pour into a greased shallow 3 quart or 13″x9″2″ dish. bake, uncovered, at 350° for 45 minutes or until a knife inserted near center comes out clean. let stand 5 minutes before serving.

8-10 servings

NOTE: may be prepared in advance, covered and refrigerated overnight. remove from fridge 30 minutes before baking.

1 1/4 cups milk (soy or almond milk can be used)
1/2 cup mashed banana (about 1 1/2, overripe)
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup quick oats
2 teaspoons brown sugar

in a large saucepan, whisk together the milk, mashed bananas, and spices. heat the mixture on medium heat. when it starts to boil, add the rolled oats and cook for 5 minutes, stirring occasionally, or until oats are soft and the liquid has been absorbed.

pour into a bowl and top each serving with a teaspoon of brown sugar and banana slices.

2 servings

1 (32 oz) frozen cubed hash brown potatoes, thawed
1 pound sliced bacon, cooked and crumbled
1 cup (4 oz) shredded cheddar cheese, divided
1/4-1/2 teaspoon salt
8 eggs
2 cups milk
dash paprika

in a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. spoon into a greased 13″x9″x2″ baking dish. in a bowl, beat eggs and milk until smooth; pour over hash brown mixture. sprinkle with paprika. bake, uncovered, at 350° for 45-50 minutes or until golden. top with remaining cheese.

8 servings

12 eggs
1 1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices day old bread
1 package (7 oz) flaked coconut
maple syrup

in a large bowl, beat eggs; add milk, sugar and cinnamon. add bread, a few slices at a time; let soak 1 minute on each side. coat both sides with coconut. place on greased baking sheets. bake at 475° for 5 minutes on each side until golden brown and cooked through. serve with syrup.

7 servings

2 cups old fashioned oats
1/4 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups skim milk
1/2 cup applesauce
1 tablespoon melted butter
2 egg whites
1 teaspoon vanilla
1 large granny smith apple, peeled, cored, and diced

OPTIONAL TOPPINGS:
brown sugar
raisins
dried cranberries
chopped almonds
.
preheat oven to 350 degrees. coat an 8 by 8 baking dish with cooking spray and set aside.

in a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt.

in a medium bowl, whisk together milk, applesauce, butter, egg whites, and vanilla. pour wet ingredients over dry ingredients and stir until combined. gently stir in diced apples. pour oatmeal mixture into prepared pan.

bake for 20 minutes or until oatmeal is golden brown and set. remove from oven and serve warm. add additional toppings to baked oatmeal, if desired.

4-6 servings