*The Breakfast Menu*

You know how your mother used to say that breakfast is the most important meal? Well, guess what? She was right! Mom knows best when it comes to appreciating the fact that breakfast is the fuel that keeps us running throughout the day. 

Eating a good breakfast will keep you from getting too hungry, which will help prevent you from over-eating. It is also helpful to those of us who tend to eat when we're not hungry. By keeping your appetite at an even keel, it may in turn help you control your impulse to eat when stress or emotions start to get the best of you. Studies have shown that people -- women in particular -- tend to eat less compulsively, less often when they have eaten breakfast. 

Here's the bottom line: The fuel that keeps our motors running is glucose. Your brain and your nervous system need glucose to work: that means walking, speaking, stretching, typing -- any activity requires this fuel. If you don't supply it, your system resorts to finding stored carbohydrates or it tries to turn fat into glucose. Not good. So why put your body through all this? Instead, do what mom told you and eat that breakfast!

*Breakfast Burritos w/Green Salsa*

Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Top with green salsa to balance out the richness of the filling with it's tangy, fresh flavor.               

Ingredients

• 2 tablespoons olive oil
• 8 small red potatoes, cut into 1/4 inch slices
• salt and ground black pepper to taste
• 1 tablespoon chili powder
• 1/2 pound bulk chorizo sausage
• 4 burrito-size flour tortillas
• 1 tablespoon butter
• 5 eggs, lightly beaten
• 1 (4 ounce) package cream cheese
• 3 tablespoons chopped fresh cilantro
• 1/4 cup green salsa

Directions

1. Preheat oven to 200 degrees F (95 degrees C).
2. Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
3. Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
4. Wrap the tortillas with aluminum foil and place in the warm oven.
5. Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
6. Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.

*Bacon Cheese Frittata*

Ingredients

• 6 eggs
• 1 cup milk
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped green onions
• 5 bacon strips, cooked and crumbled
• 1 cup shredded Cheddar cheese

Directions

1. In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.

*Old Fashioned Pancakes*

I know that boxed mix is convenient, but every once in a while you need to make this kind of recipe from scratch.

Ingredients for about 12 small pancakes:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

*Breakfast Enchiladas*

With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. Plus, they can be easily assembled the day before.

Ingredients

• 2 cups cubed fully cooked ham
• 1/2 cup chopped green onions
• 10 (8 inch) flour tortillas
• 2 cups shredded Cheddar cheese, divided
• 1 tablespoon all-purpose flour
• 2 cups half-and-half cream
• 6 eggs, beaten
• 1/4 teaspoon salt

Directions

1. Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
2. In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

*Pancake Breakfast Sandwich*

Ham, cheese, and a fried egg are sandwiched between two buttermilk pancakes and covered with syrup. A great way to use up leftover pancakes!

Ingredients

• cooking spray
• 1 egg
• 1 slice ham
• 2 leftover buttermilk pancakes
• 1 slice Cheddar cheese
• 2 tablespoons maple syrup

Directions

1. Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
2. Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.               

*Monte Cristo Sandwich*

"This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream."

Ingredients

• 1 quart oil for frying, or as needed
• 2/3 cup water
• 1 egg
• 2/3 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 8 slices white bread
• 4 slices Swiss cheese
• 4 slices turkey
• 4 slices ham
• 1/8 teaspoon ground black pepper
• 1 tablespoon confectioners' sugar for dusting

Directions

1. Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
2. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
3. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

*Asian Quiche*

"This quiche is loaded with bean sprouts, green onions, and just a touch of ginger powder for an Asian twist on this classic egg dish."

Ingredients

• 3 eggs, beaten
• 2 cups bean sprouts
• 2 cups Swiss cheese
• 1/2 cup biscuit baking mix (such as Bisquick®)
• 1 tablespoon garlic powder
• 1/3 cup chopped onion
• 1/2 cup chopped green onion
• 1 cup soymilk
• 2 teaspoons ginger powder
• 1 (9 inch) uncooked pie crust

Directions

1. Line a 9-inch pie plate with the uncooked crust.
2. Combine all ingredients in a large bowl, mixing well. Pour into the prepared pie plate and bake at 375 degrees for 45 minutes.               

*Spinach & Feta Quiche*

Ingredients:
1 pound spinach
1 tablespoons butter to wilt spinach in
6 slices bacon
1/2 onion, diced
12 eggs
salt and freshly ground black pepper to taste
pinch of cayenne
3 oz feta

*Homemade Italian Sausage*

"This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet."

Ingredients

• 3 pounds ground pork
• 3 tablespoons red wine vinegar
• 1 tablespoon salt
• 1 tablespoon freshly cracked black pepper
• 1 1/4 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 2 teaspoons paprika
• 2 teaspoons crushed red pepper flakes, or to taste
• 3/4 teaspoon ground fennel seed
• 1/4 teaspoon brown sugar
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme

Directions

1. Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
2. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

*Creme Brulee French Toast*

A rich, puffy outer crust makes this a French toast recipe well worth the time! It's a perfect choice for preparing the night before a busy morning.                

Ingredients

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 French bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
• 1/4 teaspoon salt

Directions

1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.