Ingredients

• 2 cups milk
• 1 tsp. cinnamon
• 2 eggs
• 2 cups pancake mix
• 1/3 cup butter or margarine, melted
• 1 cup finely chopped apples

Directions

Directions:
Place milk, eggs, pancake mix and melted butter in bowl. Beat with mixer until batter is fairly smooth. Stir in apples. Bake in hot waffle iron until steaming stops. Place in warm oven until just before the brunch starts then place on platter with fresh butter, syrup and preserves nearby. Serves 6.

Ingredients

• 1 unbaked pastry shell (9″)
• 1 lb. bacon, sliced, cooked and crumbled
• 1 large tomato, peeled and sliced
• 1 cup (4 oz.) Cheddar cheese, shredded
• 3 eggs, separated
• 3/4 cup sour cream
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• Paprika

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely. Sprinkle bacon over the crust. Top with tomato and cheese.

Beat egg yolks, sour cream, flour and salt until smooth. In another bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika. Bake at 350 degrees for 45 minutes until a knife inserted near center comes out clean. Let stand 5-10 minutes before cutting. Yield: 6 servings.

Ingredients

• Topping:
• 1 cup firmly packed brown sugar
• 6 TBS butter
• 1/3 cup whipping cream
• 1 TBS light corn syrup
• French toast:
• 3 eggs
• 1/2 cup milk
• 1 tsp. vanilla
• 1/4 tsp salt
• 8 (3/4 inch) diagonal slices French bread

Directions

1. Spray 13 x 9 inch 3 quart glass baking dish with nonstick cooking spray. In medium saucepan, combine all topping ingredients; mix well. Cook over medium heat until smooth, stirring constantly. DO NOT BOIL. Spread topping in sprayed baking dish.

2. Beat eggs in a shallow bowl. Add milk, vanilla and salt; beat well. Dip each bread slice in egg mixture, making sure all egg mixture is absorbed. Place bread slices over topping in sprayed baking dish. Cover, refrigerate 8 hours or overnight.

3. To serve, heat oven to 400 F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Let stand 3 minutes. Invert onto large serving platter

Ingredients

• 2 pkgs (10 oz each) frozen creamed spinach
• 4 slices (1/8 inch thick) deli ham, about 5 to 6 oz.
• 4 eggs
• salt and black pepper
• 1/8 tsp ground nutmeg
• 1/2 cup (2oz) shredded provolone cheese
• 2 tblsp chopped roasted red peppers

Directions

Preheat your oven to 450F. Make small cut in each package of spinach. Microwave on HIGH 5-6 minutes, turning pkg halfway through cooking time.
Meanwhile, grease 8-inch square baking pan. Place ham slices on bottom of prepared pan, overlapping slightly. Spread spinach mixture over ham slices.
Make 4 indentations in spinach. Carefully break 1 egg in each. Season to taste with salt and pepper. Sprinkle with nutmeg.
Bake 16-19 minutes or until eggs are set. Remove from oven. Sprinkle cheese and red pepper over top. Return to oven and bake 1 to 2 minutes longer or until cheese is melted. Serve immediately.
Makes 4
Serve with toasted English muffin halves

Ingredients

• 8 eggs
• 1c milk
• 1/2tsp salt
• 1/4tsp pepper
• 1 pkg thin ham
• 1c shredded cheese
• 3tbs chopped onions

Directions

Beat eggs. Add milk. Stir in salt and pepper. Cut ham into strips. Stir ham, cheese and onion into eggs. Pour into 8″ square pan. Bake at 325º 40-45 min or til set.