1/2 apple
peel- core and thinly slice
2 1/2 tablespoons butter — divided
2 eggs
2 teaspoons cream or milk
salt & pepper
2 tablespoons diced brie cheese

Saute 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp.
cream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2
Tbsp. butter in omelette pan over high heat until foam begins to recede
but before beginning to color. Pour in egg mixture and prepare omelette,
beating to lighten but still allowing it to set on the bottom. Fill with
sauteed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide
out of pan onto a heated plate. Source: Dairy Hollow House, Eureka Spgs.,
AR

4 sl bacon — chopped
1 can cheddar cheese soup
8 eggs
1/3 cup milk — whole
1 sm apple; peeled — chopped
1 cup cheese, cheddar — shredded
about 4 ounces
1/8 teaspoon pepper, black — ground

Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2
cup of soup in bowl until smooth, add eggs; beat until well blended, set
aside. In casserole, stir remaining soup until smooth, stir in apple,
milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and
bubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1
teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture.
Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge
to center, letting uncooked portion move to edge. Micro-cook 2 minutes on
HIGH or until set. Fold in half, slide on plate. Repeat with bacon
drippings and remaining egg mixture. Spoon sauce over each omelet,
sprinkle with bacon. Campbell’s Recipes

1 cup refrigerated crescent rolls
1 tablespoon onion — chopped
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs

Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4
rectangles. Place 2 rectangles in ungreased 8″ square pan; press over
bottom and 1/2″ up sides to form crust, sealing perforations. Place
cheese slices over dough. Sprinkle bacon and onions over evenly. Blend
milk and eggs; pour over bacon. Separate remaining dough into triangles;
arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes
or until golden brown and filling is set.

1 9″ single-crust pastry
1/2 pound bacon; cook — crumble
8 ounces swiss cheese — shredded
4 eggs
12 ounces sour cream
2 tablespoons fresh parsley — chopped

Roll pastry to fit into a 12″ pizza pan. Bake at 425~ for 5 minutes.
Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour
cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes
or until pizza is puffy and lightly browned. Yield 6 main-dish or 18
appetizer servings.

1 cup heavy cream
1 cup cheddar cheese — shredded
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
4 large eggs — well beaten
12 slices bread

In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on
the baking sheet and bake until browned and bubbly, about 15 minutes.
Serve hot.

1 large egg
1/4 teaspoon mustard — prepared
4 drops worcestershire
1/4 cup bean sprouts — chopped
2 tablespoons scallions — chopped
2 tablespoons parsley — chopped
1/4 cup cheddar cheese — shredded

Break egg into a lightly greased individual baking dish. Stir egg to
break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley;
stir to mix thoroughly. Mix in half the cheese. Top with remaining
cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at
350F for 10-15 minutes or until egg is firm.

1 Pound Mushrooms
4 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Bouillon Cube
1 Tablespoon Boiling Water
1 Tablespoon Grated Onions
1/2 Teaspoon Salt
Pepper — to taste
6 Large Eggs

Wash and slice mushrooms, stems and all. Saute over medium heat in
butter, stirring occasionally, for 10 minutes.

Stir in flour, milk, bouillon cube dissolved in hot water, grated onion,
salt and pepper. Cook, stirring, until thick.

Pour about 1/2 cup of sauce into each of 6 individual ramekins or
casseroles (sauce should be about 1″ deep).

Break an egg into each ramekin.

Slip a spoon under egg and press into sauce so that egg will sink lightly.
Remove spoon.

Bake in a 350 degree oven until eggs are cooked to desired doneness, about
20 minutes.

6 eggs — beaten
2/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cheddar cheese — shredded
1 green onion — slice thin
3 slices bacon; cook — crumble
1 tablespoon butter or margarine
1 tablespoon parmesan
add’l bacon for garnish — opt

Beat milk into eggs. Stir in seasonings, cheddar, onion and bacon. Melt
butter in a 9″ frying pan. Pour egg mixture into pan. Sprinkle with
Parmesan. Bake at 400~ for 20 minutes or until set and golden. Garnish
with additional bacon, if desired. Serve immediately.

6 eggs — separated
1/2 cup orange juice
3 tablespoons sugar
2 tablespoons milk
2 teaspoons grated orange peel
12 bread slices
1/2 teaspoon salt
powdered sugar
—–sauce—–
1/2 cup sour cream
1/4 cup orange marmalade

Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat
egg whites until foamy. Gradually add sugar, beating until stiff peaks
form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt
and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices
into egg mix until evenly coated. Place on prepared cookie sheet. Bake
for 5-8 minutes or until golden brown ( do not turn toast). In small
saucepan, combine sour cream and marmalade; heat over low heat just until
warmed. Serve immediately with sauce.

8 slices bread
12 ounces evaporated skim milk
4 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon

Lightly coat 9″x13″x2″ pan with non-stick vegetable spray. Arrange bread
slices in bottom of pan. Combine all remaining ingredients and mix well,
using whisk or egg beater. Pour mixture evenly over bread. Cover tightly
and refrigerate several hours or overnight. To bake, preheat oven to 350.
Remove bread from refrigerator and spray lightly with non-stick vegetable
spray. Bake 30-35 minutes, until lightly browned. Serve with hot maple
syrup, powdered sugar, and cinnamon. Sylvia’s notes: this worked fine,
came out reasonably crisp on the outside and reasonably soggy on the
inside. Definitely a fine lower-fat alternative to the traditional fried
french toast.