Orange Rolls

2 tubes refrigerated biscuits (the smaller biscuits or the Grands biscuits) 1 cube (1/2 C.) butter or margarine 1 C. sugar Zest and juice of 1 orange Combine the butter or margarine, sugar, zest, and orange juice in a small saucepan and heat until sugar is dissolved and butter is melted, stirring frequently.I really liked using these Pillsbury Grands! biscuits with the flaky layers. You didn't have to have a whole biscuit if you didn't want to. You could just peal off as many layers as you wanted. Fantastic! But they really would work just fine with the smaller biscuits too. Using a fork or tongs, dip each biscuit into the sauce, scooping some of the zest onto the biscuit. Place into a well-greased bundt pan. Pour remaining sauce over the biscuits. Bake at 350 degrees for approximately 35 minutes. When done, immediately turn onto a platter and serve. I place the platter on top of the rolls, then flip the whole thing over all-things-delicious.blogspot.com

Cinnamon Baked French Toast

ingredients • 1 loaf stale bread • 8 whole eggs • 2 cups milk • 1/2 cup heavy whipping cream • 3/4 cups sugar • 2 tablespoons vanilla • 1/2 cup flour • 1/2 cup firmly packed brown sugar • 1 teaspoon cinnamon • 1/4 teaspoon salt • 1 stick cold butter, cubed • 1 cup chopped pecans or almonds directions 1. grease a 9 x 13 inch pan. 2. tear the bread into chunks and place them in the greased pan. 3. mix together eggs, milk, cream, sugar, nuts and vanilla. pour the mixture evenly over the bread. cover and refrigerate overnight. 4. in another bowl, mix together the flour, brown sugar, cinnamon, and salt. add the butter and mix until the batter comes somewhat together, like little pebbles. store in a plastic bag in the fridge. 5. preheat the oven to 350 degrees. 6. take your pan with the soaking bread inside and sprinkle crumb mixture on top. 7. if you like soggier French toast, bake for 45 minutes. for a firmer and less liquid-y French toast, bake for an hour. 8. serve warm with maple syrup and butter, if desired.

FRENCH TOAST WITH STRAWBERRY BUTTER

Cook Time: 20 min Directions: Combine 1/2 cup butter, 1/3 cup powdered sugar and preserves in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time. Cut bread slices with a 2 1/2- to 3-inch heart-shaped cookie cutter. Combine half & half, eggs and vanilla in 9-inch pie plate; mix well. Dip 4 bread shapes into half & half mixture, turning to coat both sides; let stand 1 to 2 minutes. Melt 2 tablespoons butter in 10-inch nonstick skillet or griddle until sizzling; add coated bread. Cook over medium heat, turning once, until golden brown (3 to 4 minutes). Remove from skillet; keep warm. Carefully clean skillet with paper towel, if necessary. Repeat dipping remaining bread shapes into egg mixture. Melt remaining butter in skillet and cook bread as directed. To serve, lightly sprinkle hot French toast with powdered sugar; serve with Strawberry Butter. Bon Appetit!

Almond French Toast

INGREDIENTS: 1 cup slivered almonds 3 eggs 1 cup milk 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon almond extract 1 teaspoon vanilla extract 12 thick slices French bread 3 tablespoons canola oil 3 tablespoons butter confectioners' sugar for dusting

DIRECTIONS: 1. Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside. 2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour. 3. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving

Red Velvet Waffles with Cream Cheese Icing Drizzle

Ingredients • 1 box of red velvet cake mix • Nonstick cooking spray • For the Cream Cheese Icing Drizzle: • 4 ounces cream cheese, one small block, softened • 3/4 cup confectioner’s sugar • 1/2 teaspoon vanilla • Pinch of salt • 1/4 cup milk • For the Red Berry Salad: • 2 cups strawberries, sliced • 1 cup red raspberries • 1/2 cup pomegranate seeds • 1 tablespoon sugar Yields: 8 waffles

Preparation Preheat waffle maker to medium-high heat. Prepare cake mix to package directions. Once waffle iron is hot, spray with cooking spray. Pour 2 cups (about half) of the cake batter into the waffle iron. Cook 5 minutes; carefully remove from the waffle maker. For the cream cheese drizzle, cream together cream cheese, sugar, vanilla and salt into a bowl. Slowly whisk in milk. Set aside. Mix together all ingredients for the red berry salad in a small bowl. Top each waffle with a heaping spoonful of red berry salad and a drizzle of cream cheese

Surprise Monkey Bread

Cook time: 45 Min Difficulty: EASY Prep time: 25 Min Serves: 12 Ingredients - 1 cup packed brown sugar - 1/2 cup butter, cubed - 2 tubes- 10 count refrigerated buttermilk flaky biscuits - 1/2 cup white sugar - 1 (8 oz) cream cheese cut into 20 cubes - 1 tablespoon ground cinnamon - 1 1/2 cups chopped pecans or walnuts (optional)

Directions 1. Directions: Preheat oven to 350 degrees. In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle a heaping 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly. Sprinkle 1/2 cup pecans or walnuts (if desired) into a 10-in fluted tube pan coated with cooking spray. Layer in order with half of the biscuits, 1/2 brown sugar and butter mixture and 1/2 cup walnuts or pecans. Repeat layers. Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 1 loaf (12 servings) Recipe by Lisa Allen

Cinnamon Roll Waffles

Ingredients I can of store bought cinnamon rolls with cream cheese frosting Directions Spray waffles iron with cooking spray, place 4 cinnamon rolls on a PREHEATED waffle iron and close to cook. Cook until light goes off ( WARNING!!! TIME DOES VARY FROM WAFFLE MAKER TO WAFFLE MAKER - WATCH THE WAFFLES - DON’T RELY ONLY ON THE LIGHT! YOURS MAY BE DONE BEFORE THE LIGHT GOES OFF!) and the waffles are cooked through. Make sure you close the waffle maker completely. I locked it closed so the waffle maker would smash the cinnamon rolls.

Cream Cheese Syrup Recipe Ingredients cream cheese frosting (from cinnamon roll can) 1 tablespoon corn syrup 1 tablespoon water Directions Mix together the frosting and the corn syrup. Add water 1 tablespoon at a time until the syrup reaches the desired consistency. Drizzle over hot waffles. This is a LBC Original.

Pumpkin Pancakes

Ingredients: • 3 cups flour • 3/4 tsp. salt • 2 tsp. baking soda • 1/2 tsp. cinnamon • 1/4 tsp. nutmeg • 1/4 tsp. ginger • 3 Tbsp. brown sugar • 1 (15 oz) can Libby's pure pumpkin • 3 cups buttermilk • 3 eggs

Directions: 1. In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well. 2. Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.} 3. Heat griddle to medium heat and grease lightly. 4. Scoop about 1/3 cup of batter onto griddle and let cook until lightly browned, about 3 minutes. 5. Let other side cook again until lightly browned. 6. Repeat these steps until all the batter is gone

Snickerdoodle Muffins

Ingredients - 1 1/2 c Self rising flour - 1 c oats - 1/2 c sugar - 1 egg - 4 Tbsp butter - 1 tsp vanilla - 1/3 c sugar - 1 tsp cinnamon - 1 c milk

Directions 1. Mix all dry ingredients together, flour,oats,1/2 cup of sugar 2. Mix together egg, butter and vanilla and milk 3. Add wet mixture to dry mixture, mix until everything is mixed well. 4. Fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes. 5. While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. Once muffins are out, put topping on muffins. If you prefer a lot of topping brush a little melted butter on top of muffin to get more of the topping to stick

Peanut Butter Crunch French Toast

1/2 cup creamy peanut butter Sixteen 1/2-inch-thick slices brioche 4 large eggs, beaten 1/4 cup heavy cream 2 teaspoons pure vanilla extract 4 cups cornflakes, finely crushed 4 tablespoons unsalted butter Confectioners' sugar, for dusting 4 cups mixed berries Maple syrup, for serving

1. Preheat the oven to 250°. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches. 2. In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet. 3. Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup

Southern Red Velvet Waffles with Cream Cheese Glaze

Cook time: 20 Min Difficulty: Prep time: 20 Min Serves: 4-5 INGREDIENTS - 1/4 c unsweetened cocoa powder - 2 eggs - 1/3 c vegetable oil - 1 1/2 c water - 3 c waffle mix - 3 oz cream cheese, softened - 3 Tbsp powdered sugar - 1/4 tsp vanilla - 3 Tbsp milk - 1/2 btl red food coloring (approx 25 drops) - 1/2 c chopped pecans, lightly toasted DIRECTIONS

1. Heat up waffle maker. Mix waffle mix and eggs, water, and oil according to pkg instructions. 2. Add cocoa powder to waffle mix and blend. 3. Add red food coloring slowly until you get the "red velvet" color you want. Cook waffles in waffle maker. This will make 5-6 Belgian waffles or 10 regular waffles. 4. With a mixer blend together cream cheese, powdered sugar, vanilla, and milk. Pour glaze into a saucepan and warm on med-low. Stir frequently. 5. Serve Red Velvet Waffles with warm cream cheese glaze and toasted pecans on top and a side of fruit and bacon. YUM!

Spinach Artichoke Baked Egg Soufflé

Ingredients: 3 tablespoons frozen spinach, thawed 3 tablespoons minced artichoke hearts 2 teaspoons minced onion 1 teaspoon minced red bell pepper 5 eggs 2 tablespoons milk 2 tablespoons heavy cream ¼ cup shredded cheddar cheese ¼ cup shredded Monterey Jack cheese 1 tablespoon shredded Parmesan cheese ¼ teaspoon salt 1 8-ounce tube Pillsbury Crescent butter flake dough melted butter ¼ cup shredded Asiago cheese

Directions: Preheat oven to 375 degrees F. Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes. Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper. Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over. Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches. Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot. Serves 4 Tidbits: You can make the spinach and bacon version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it. If you'd like to make bigger soufflés, double up on all the filling ingredients, and bake the soufflés in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.

Crispy Hash Brown Waffles

Crispy Hash Brown Waffles

Ingredients
• 3 potatoes, peeled and shredded
• Salt
• 1/4 cup grated red onion
• 1 egg
• 1/4 cup sour cream
• 1 tablespoon horseradish
• Pepper
• 2 tablespoons melted butter

Yields: 4 waffles
Preparation
Preheat waffle maker to the highest heat.
Liberally salt potatoes and lay them out on a stack of paper towels to drain. Stack a few paper towels on top, press down and let sit for a few minutes.
While potatoes drain, whisk together the onion, egg, sour cream, horseradish and pepper in a large bowl. Add drained potatoes to bowl and fold until combined.
Brush hot waffle maker with melted butter. Evenly spread potato mixture around the waffle maker. Close and cook for 12 minutes or until potatoes are crispy and brown.
Rachael Ray

Eggs Sardou

Eggs Sardou

Ingredients:
• 2 egg yolks
• 1 Tbs. fresh lemon juice
• 2 tsp. water
• Salt and freshly ground white pepper, to taste
• Pinch of cayenne pepper
• 16 Tbs. (2 sticks) unsalted butter, melted
• 2 Tbs. chopped fines herbes (fresh chives,
tarragon, parsley and chervil)
• 4 cups creamed spinach (see related recipe)
• 8 cooked artichoke hearts (fresh or canned),
halved or artichoke bottoms
• 8 poached eggs
• 8 slices toast, halved diagonally
Directions:
To make the hollandaise sauce, assemble a double boiler and heat water according to the manufacturer's instructions. In the bowl of the double boiler, whisk together the egg yolks, lemon juice and water. Place over the heat on the stovetop and whisk constantly until the mixture begins to thicken, then whisk for 1 minute more. Season with salt, white pepper and cayenne.

Continue to whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Add the fines herbes. Keep the hollandaise sauce warm but not hot until ready to serve.

Divide the creamed spinach among 4 plates and top each with 4 artichoke halves. Place 2 poached eggs atop the artichokes. Ladle about 1/4 cup of the hollandaise sauce over each serving and arrange the toast around the plates. Serve immediately. Serves 4.
Creamed Spinach
The béchamel sauce can be prepared a day or two in advance. Let the sauce cool to room temperature, then cover and refrigerate. It will become very thick as it cools. If the sauce is still too thick when reheated, add a bit of milk.
Ingredients:
• 3 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 yellow onion stuck with 1 clove
• 1 bay leaf
• Salt and freshly ground white pepper, to taste
• Freshly grated nutmeg, to taste
• 1 lb. baby spinach, stemmed and rinsed well
Directions:
In a large saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the mixture is thick and bubbling without browning, about 2 minutes. Cool the roux slightly.

In another saucepan over medium heat, warm the milk just until bubbles form around the edges of the pan. Gradually add the milk to the roux, whisking constantly until the milk is fully incorporated. Add the onion and bay leaf, bring to a simmer and reduce the heat to medium-low. Cook, stirring constantly, about 10 minutes. Season with salt and very lightly with white pepper and nutmeg. Cover the béchamel sauce tightly or brush the surface with melted butter to prevent a skin from forming on top; keep warm.

Meanwhile, in a large pot with a steamer basket in place, steam the spinach until wilted and tender, 5 to 6 minutes. Transfer the spinach to a cutting board and chop coarsely. Drain the excess liquid.

Remove the onion and bay leaf from the béchamel sauce, add the spinach and stir until blended. Adjust the seasonings with salt, white pepper and nutmeg. Serve immediately.

Caramelized Bacon

Caramelized Bacon

INGREDIENTS:
1 1/4 cups packed brown sugar
1/2 teaspoon ground cinnamon 1 pound sliced bacon
DIRECTIONS:
1. Preheat oven to 400 degrees F
2. In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a rack on a baking sheet.
3. Bake 8-10 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.

If you want a more savory flavor, substitute dry mustard for the cinnamon

Note: For easy cleanup, line the pan with foil

Brunch Pinwheels

Brunch Pinwheels

Ingredients
• 8 slices bacon
• 2 cups biscuit mix
• 1/2 cup milk
• 1/4 cup light brown sugar
• 1 cup shredded extra-sharp cheddar
• 1 cup maple syrup
• 1/2 cup grainy mustard
Yields: 6-8
Preparation
Preheat oven to 375°F. Spray baking sheet with cooking spray.
Arrange 8 slices of bacon on slotted baking sheet and bake to crisp, 15-18 minutes. Once cool, coarsely chop.
Stir biscuit mix and milk until soft dough forms. Place dough on surface generously dusted with mix; gently roll mix into a ball. Knead about 10 times.
Roll dough out into a rectangle, about 8x15”. Sprinkle with brown sugar, cheese and cooked bacon, leaving a one-inch border.
Starting on the longer side of the dough, roll into a tight log shape and pinch edge to seal.
Cut into 12 slices, about 1-inch thick. Place slices onto prepared sheet.
Bake 10-12 minutes, or until light golden and cheese is melted.
In a small sauce pot over medium-high heat, warm the maple syrup. Once warm, stir in mustard. Serve alongside pinwheels for dipping.
Rachael Ray

Pumpkin Pancakes

Pumpkin Pancakes (Like IHOP)

2 eggs
1 1/4 cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat a skillet over medium heat. Coat pan with oil cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar & salt in a large
bowl. Use an electric mixer to blend ingredients.

Combine remaining ingredients in a small bowl. Add dry ingredients to
wet ingredients & blend with mixer until smooth.

Pour the batter in 1/4 c portions into the hot pan. Should form 5-
inch circles.

When the batter stops bubbling & edges begin to harden, flip the
pancakes. They should be dark brown. This will take from 1 to 2
minutes.

Flip the pancakes & cook other side for the same amount of time,
until dark brown.

Serves 3 to 4.

Crepes with Spinach, Bacon and Mushroom Filling

Crepes with Spinach, Bacon and Mushroom Filling

INGREDIENTS:

1 recipe Basic Crepes 6 slices bacon 1 tablespoon unsalted butter 1/2 pound fresh mushrooms, sliced 3 tablespoons unsalted butter 1/4 cup all-purpose flour 1 cup milk 1 (10 ounce) package frozen chopped

spinach, thawed and drained 1 tablespoon chopped fresh parsley 2 tablespoons grated Parmesan cheese salt and pepper to taste 2/3 cup chicken broth 2 eggs 1/2 cup lemon juice salt and pepper to taste

DIRECTIONS:

1.	Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
2.	Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
3.	In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
4.	In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste. Basic Crepes INGREDIENTS: 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted DIRECTIONS: 1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
5.	Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Maple-Bacon Breakfast Rolls

Prep Time: 15 Min

Total Time: 40 Min

Makes: 12 rolls

INGREDIENTS:

10slices precooked bacon

1can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

3tablespoons LAND O LAKES® Butter, softened

5tablespoons maple syrup

1/3cup powdered sugar

DIRECTIONS:

• Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
• Generously spray large cookie sheet (dark cookie sheet not recommended) with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8-inch rectangle.
• In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut.
• Unwrap roll; place seam side down on cutting board. Using serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.
• Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon

Denver Omelette in a Mug

Denver Omelette in a Mug

Ingredients

• 1/4 cup chopped green bell pepper
• 2 tablespoons chopped onion
• 1/2 cup fat-free liquid egg substitute
• 1 ounce chopped 97 to 98-percent fat-free ham (about 2 slices)
• 2 tablespoons shredded fat-free Cheddar cheese
• Orange slices, for serving, optional

Serving suggestion: Whole-wheat English muffin

Directions

Spray a large microwave-safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes.

Blot any excess liquid from the vegetables. Add egg substitute and microwave for 1 minute.

Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 to 60 seconds.

Let cool slightly. Garnish with orange slices and serve with an English muffin, if using. Eat up!

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