SCRAMBLED EGG BRUNCH BREAD
2 tubes refrigerated crescent rolls
4 oz thinly sliced deli ham, julienned
4 oz cream cheese, softened
1/2 cup milk
1/4 tsp salt
1/4 cup chopped sweet red pepper
2 tbsp choppped green onion
1 tsp butter
1/2 cup shredded cheddar cheese
Unroll each tube of crescent dough (do not separate rectangles). Place side by side on greased baking sheet with
long sides touching. Seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
In large mixing bowl, beat cream cheese and milk until smooth. Separate one egg, set egg white aside. Beat
in the egg yolk, remaining eggs, salt and pepper to cream cheese mixture. Stir in red pepper and onions.
In a skillet, melt butter. Add egg mixture. Cook and stir over medium heat until just set. Remove from
heat. Spoon scrambled eggs over ham. Sprinkle with cheese.
On each long side of dough, cut 1 inch wide strips to the center to within 1/2 in. of filling. Starting at one end, fold
alternating strips at an angle across the filling. Pinch ends to seal and tuck under.
Beat reserved egg white, brush over dough. Bake at 375 for 26-28 minutes. 6 servings.
OVEN BAKED WESTERN OMELET
3 green onions, sliced
1/2 cup chopped sweet red pepper
1 tbsp vegetable oil
6 eggs, lightly beaten
1 cup havarti cheese
6 oz cubed, fully cooked ham
1/3 cup water
In a 10 inch ovenproof skillet, saute the onions and red pepper in oil for 5 minutes. In a large bowl, combine
the eggs, cheese, ham and water. Pour over vegatable mixture. Bake uncovered at 375 for 15-20 mminutes, or until set.
HONEY BANANA MUFFINS
1 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking soda
1/2 to 1 tsp ground nutmeg
1/4 tsp salt
2 eggs, lightly beaten
1 cup mashed ripe bananas
1/2 cup unsweetened applesauce
6 tbsp honey
1/2 cup golden raisins
In large bowl, combin the first five ingredients. Combine the eggs, banana, applesauce and honey, stir into dry ingredients
just until moistened. Fold in the raisins.
Coat muffin cups with nonstick spray. Fill 2/3 full with batter. Bake at 375 for 15-18 minutes until toothpick
comes out clean. Cool for 5 minutes before removing from pan. 14 muffins.