Ingredients:
2 cups frozen blueberries (or mixed frozen berries)
1 cup cream cheese, cubed
1 ½ cups milk
¼ cup butter, melted
¼ cup maple syrup
1 loaf bread, cubed (and crusts removed)
8 free-range eggs, lightly beaten
¼ tsp cinnamon

Instructions:
Preheat oven to 350° Fahrenheit. Lightly grease a 9 inch square baking dish.

Arrange half of the bread cubes in the baking dish, then add the cubed cream cheese and half of the blueberries. Top with another layer of bread and the remaining blueberries.

In a bowl, whisk together the eggs, maple syrup and milk and melted butter. Add the cinnamon and stir well. Pour the egg mixture over the bread and blueberries and place into the oven. Bake for about 50 minutes or until cooked through.

photo credit: {maira.gall}

1 Tbsp olive oil or melted butter
3 cups mashed potatoes
12 ounces breakfast sausage, chopped
1/2 cup cooked broccoli florets, chopped (substitute other cooked vegetables if desired)
12 large eggs
1/3 cup flour
1 tsp baking powder
3/4 tsp kosher salt
2 tsp fresh thyme, chopped
1/4 cup chopped green onions
1/4 cup butter, melted
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees and coat a 9×13 baking pan with 1 Tablespoon oil.
Arrange 6 scoops (1/2 cup each) of mashed potatoes evenly in baking pan forming mounds,then make a “crater” in the top of each pile of potatoes with a small ladle or spoon.
In a skillet, fry the sausage until golden brown, about 4 to 5 minutes.
Divide the sausage evenly, putting them in the potato mound craters.
Divide the cooked broccoli evenly and distribute among the potato mound craters.
Whisk eggs together in a large bowl until frothy, then Whisk in flour, baking powder, salt, thyme, and onions, and melted butter.
Pour the egg mixture into the potatoes and let run all over, covering the potato mounds.
Sprinkle cheese all over the tops of each potato mound.
Bake, uncovered, in preheated oven for 20 to 25 minutes or until cheese is melted and potatoes are bubbling hot.
Serve by taking a spatula and scooping up each potato mound individually onto a plate.

Lightly spray a baking dish with oil.
In a large bowl, put milk, green onions, eggs, mustard, and pepper, and whisk until well blended.
Add bread cubes and ham to the bowl and stir to combine.
Pour mixture into baking dish, then sprinkle cheese evenly over the top.
Cover and put in refrigerator overnight.
When ready to bake, remove dish from refrigerator and let sit at room temperature while you preheat oven to 350 degrees.
Uncover dish, and bake for 20 minutes.
Fry the bacon and sprinkle over the top of the dish, then put back in oven and continue baking for 15 minutes or until hot and eggs are set and cheese has started to brown.
Serves 4 to 6 and can easily be doubled.

Whisk eggs, milk, parsley, and salt and pepper in a large bowl until combined well.
Add the stuffing bread cubes and vegetables, stirring to combine.
In a large heavy oven-proof skillet, heat the olive oil over medium heat; add the mixture and cook 2 minutes on top of the stove.
Reduce the heat to low, top with Cheddar cheese and cook 10 minutes more.
Turn oven broiler on and set skillet underneath for about 2 to 4 minutes or until cheese browns nicely.
Remove and let stand for 2 minutes, then slice in wedges and serve.

photo credit: Joybot

Serves 4

Ingredients:
4 English muffins, split and toasted
3 tsp Dijon mustard
8 slices good-quality ham
1.5 apple, peeled and thinly sliced
8 slices of cheese of your choice

Instructions:
Preheat oven to 350°Fahrenheit.

Arrange the toasted muffin halves on a baking sheet and spread with the mustard. Top with ham, apple slices and cheese. Place in the oven and bake for about 6 – 8 minutes or until the cheese is melted.

Serve with hot sauce and enjoy!

photo credit: Danny Nicholson

Serves 6 – 8

Ingredients:
½ lb sliced bacon
1 red bell pepper, diced
4 cups potatoes, peeled and cubed
½ onion, chopped
6 eggs, beaten
1 cup Monterey Jack cheese, shredded

Instructions:
In a large skillet, cook the bacon until crisp and nicely browned. Remove the bacon from the skillet and set aside. Add the potatoes, red bell pepper and onion to the skillet and cook in the bacon fat until the potatoes are soft. This should take about 10 – 15 minutes. Cut the bacon into small pieces and stir into the potato mixture. Add the eggs, cover and cook until the eggs are set. Top with the cheese and serve immediately with fresh tomato slices.

1/2 C of sugar
1/2 C light brown sugar, packed
6 tbsp unsalted butter, room temperature
2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp vanilla extract
2 large eggs
2 large egg whites
1 1/4 C canned pumpkin
2 1/2 C of whole white-wheat flour
1/2 C of milk

How to Make It:

Set the oven temperature to 350 allowing the oven to preheat.
Line 20 muffin tin cups with paper liners or spray well with a non stick cooking spray.
Place the white and brown sugars into a mixing bowl.
Add the butter.
Sprinkle in the cinnamon ginger, cloves, baking powder, baking soda and salt.
Pour in the vanilla and beat with a hand held mixer on medium speed for 2 minutes or until just blended together.
Add the whole eggs, one at a time, beating after each addition.
Add the egg whites and beat until blended in well.
Add the pumpkin and beat in on low speed until just blended in.
Add the flour 1/3 at a time and alternate with the milk half at a time, beating until just blended in.
Transfer the batter to the prepared muffin cups filling each cup about 2/3 full.
Bake the muffins for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan then remove to a wire rack to continue cooling.

Makes 20 muffins

Most whole wheat flours are ground from red wheat which leaves the flour with a bitter taste. Whole white-wheat is ground from wheat grains that give us healthier flour along with better taste. Whole white-wheat flour can be used in place of all purpose flour or whole wheat flour in the same amounts. These muffins are great for a quick breakfast or a late afternoon snack.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes + Cooling

Nutritional Information: (approximate values per muffin)
Calories 150; Fat 4g; Saturated Fat 3g; Carbohydrates 25g; Protein 3g; Fiber 1g;
Cholesterol 31 mg; Sodium 198 mg

Prepare a square 9 inch casserole dish by spraying with non-stick cooking spray or coating with butter.
Start layering ingredients: 4 slices bread, 1/3 broccoli, 1/3 Monterey Jack cheese, 1/3 onion.
Repeat layers two more times.
In separate bowl, whisk together the egg whites, the whole eggs, 1/4 cup Parmesan cheese, mustard, garlic, salt and pepper; then slowly pour in and whisk milk.
Pour milk mixture over the layers in the casserole dish.
Top casserole with remaining 1/4 cup Parmesan cheese.
Cover with tin foil and refrigerate for at least 3 hours, but can refrigerate up to a full day or overnight.

To bake: Preheat oven to 350 degrees.
Place casserole dish, covered, in preheated oven and bake for 45 minutes.
Uncover casserole and continue baking for 15 to 20 minutes more or until casserole browns around the edges and center is solid.

Ingredients:
1 tbsp olive oil
¼ cup onion, chopped
2 cups cooked potatoes, cubed
¼ cup red bell pepper, chopped
4 free-range, organic eggs, beaten
1 tbsp fresh basil leaves, chopped
Salt and pepper to taste

Instructions:
Heat the oil in a non-stick skillet and add potatoes, onion and bell pepper. Sauté vegetables for about 5 minutes until heated through.

Meanwhile, in a small bowl, whisk together the remaining ingredients. Pour into the skillet with the vegetables. Let the mixture slightly set at the bottom, before gently lifting the cooked parts with a wooden spoon. Continue this procedure until the egg mixture is thickened and cooked through.

Ingredients:
6 large free-range, organic eggs, boiled, peeled and cut into slices
4 tortilla wraps
2 tbsp tomato ketchup
2 large tomatoes, thinly sliced
4 large slices of cooked ham
Handful of arugula leaves
Salt and pepper to taste

Instructions:
Cover each tortilla with a bit of ketchup, top with a slice of ham, tomato slices and egg slices. Lastly, top with a few arugula leaves. Then roll up your wrap, cut into half and serve as a delicious breakfast/brunch wrap.