Breakfast Cookies

3 ripened bananas, smashed
1/3 cup applesauce
2 cups rolled oats
1/4 cup milk
3/4 cup brown sugar
1/2 cup raisins or dried cranberries
2 tsp. vanilla
1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon


Heat oven to 350 degrees F.  In a mixer combine all ingredients and mix on medium speed until completely combined.  Spoon onto a cookie sheet lined with parchment paper.  Bake for 15-20.  Let cool.  Serve.  Keep refrigerated for up to a week.

Banana Muffins (Gluten Free)

2 1/2 cups rolled oats
1/2 cup greek yogurt
2 ripened bananas
2 eggs
3/4 cup sugar
2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda

Heat oven to 400 degrees F.  Grease muffin tin with cooking spray.  In a blender or food processor blend oats, bananas and yogurt until smooth.  Pour into a mixer and add the rest of the ingredients.  Mix on medium until smooth.  Spoon into muffin tin, dividing evenly.  Bake 20-25 minutes.  Remove from tin to cool.

Breakfast Pizza

2 8oz. can of Crescent roll dough
1-1 1/2 lbs. of cooked breakfast sausage, ham, or bacon, chopped
1 1/2 cups of frozen shredded potato hash browns, thawed
1 1/2 cups of sharp cheddar cheese
1/2 cup of shredded Parmesan
5-6 eggs
1/2 cup of milk
Salt and pepper

Heat oven to 375 degrees F.
Spray a cookie sheet with non-stick cooking spray.  Unroll the crescent dough onto the sheet and press seams and spread it out until it meats all ends.  Make sure you have a slight edge up on the longer sides for a crust.  In a mixing bowl, mix the eggs and milk.  Add some salt and pepper to taste to this mixture.
Evenly disperse the hash browns and meat over the crescent dough.  Next, evenly pour the egg mixture over the crescent dough.  Top with cheese.
Bake in the oven for about 25 minutes or until crust is browned.  Cut and serve.

Eggs Benedict

8-10 hearty ham slices

4-5 English muffins sliced in half

8-10 eggs

for the Hollandaise sauce:

3 large egg yolks

2 tbsp lemon juice

1/2 cup of firm stick butter

Toast and butter your English muffins and lay them on your plates. Heat ham slices up in the microwave until warm. Lay one ham slice on each muffin slice. Fry up your eggs and put them on top of the ham slices. While doing this make your hollandaise sauce or make it before making the eggs.

Hollandaise:

Stir in egg yolks and lemon juice vigorously in 1 1/2 qt. saucepan. Add 1/4 c. of the butter. Heat over very low heat, stirring constantly with a wire whisk, until butter is melted.

Add remaining butter. Continue stirring vigorously until buter is melted and sauce is thickened. Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling. If you make this prior to making your eggs then cover it until you are ready to put it on top of your eggs. If it seems a little thick then whisk in about a 1/4 c. of hot water.

Top eggs with sauce and serve.