1 cup raisins
1 cup wheat bran
1 cup all-purpose flour (spooned and leveled)
¾ cup whole-wheat flour (spooned and leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
½ cup plain low-fat yogurt
¼ cup packed dark-brown sugar
½ cup molasses
½ cup (1stick) unsalted butter, melted
1 large egg
1 can (20 ounces) pineapple tidbits, drained

Preheat oven to 350°.

Line two 12-cup muffin pan with 18 paper liners.

Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds

In a medium bowl, combine bran, flours, baking powder, baking soda and salt.

In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree.

Add dry ingredients and stir to combine; fold in pineapple.

Divide batter evenly among liners.

Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes

3 Tbsp vegetable oil
6 corn tortillas, torn into small pieces
½ white onion, diced small (1 cup)
1 medium tomato, diced small (1 cup)
1 large poblano chile, seeded and diced small (1 cup)
Coarse salt and pepper
8 large eggs, lightly beaten
½ cup grated cheddar cheese
Salsa or hot sauce for serving

In a large skillet, heat oil over medium-high.

Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes.

With slotted spoon, transfer to paper towels to drain.

Discard all but 2 teaspoons oil from skillet.

Add onion and chile and cook until onion is soft, about 5 minutes.

Add tomato and cook until it begins to break down, 2 to 3 minutes.

Season with salt and pepper.

Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Preheat oven to 375. Lightly butter 6 standard muffin cups.

With a rolling pin, flatten bread slices slightly and, with a 4 1/2 -inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch and gaps.

Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once.

Lay 1 bacon slice in each bread cup and crack an egg over each.

Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes.

Run a small knife around cups to loosen toasts, serve immediately.

2 eggs
1 tablespoon cream cheese, softened
1 English muffin split and toasted.
2 slices of American cheese
2 slices Canadian bacon

In a skillet, saucepan, or omelet pan with high sides, bring 2-3 in. water to a boil; reduce heat, simmer gently.
Break cold eggs, one at a time, into a custard cup or saucer.
Holding the dish close to the surface of the water, slip eggs, 1 at a time, into the water.
Cook, uncovered, until whites are completely set and yolks begin to thicken (about 3 minutes).
Spread cream cheese over muffin halves
Top with cheese slices.
In a small skillet, cook Canadian bacon until heated through.
Place over cheese.
Using a slotted spoon place eggs over bacon.

4 large potatoes
¼ head of cabbage, roughly chopped
½ cup cooked, chopped bacon
½ medium onion
Salt and Pepper
Olive oil
Minced chives for garnish

Boil and mash the potatoes. Fry the onion until brown in 1T olive oil and then add to the potatoes. Boil cabbage in salted water until just cooked. Drain and add to the potato mixture along with the bacon. Season with salt and pepper.

Heat olive oil in a large skillet. Shape the bubble and squeak mixture into large balls, place in the hot oil, flatten down with a spatula to make pancake-like shapes. Cook until golden brown, turn, repeat for the other side. Serve immediately with minced chives.

This classic dish originally contained beef along with the left over cooked potatoes and cabbage. The name is apparently due to the sounds that are emitted during the cooking, the vegetables bubble as they are boiled then squeak in the frying pan.

½ c peanut butter
8 ½ in thick slices French bread
2 Tbsp honey
2 medium bananas
2 eggs, beaten
½ c milk
¼ tsp ground cinnamon
1 Tbsp butter
½ c fruit preserves or jam(any flavor)

Spread peanut butter evenly on one side of each slice of bread. Drizzle honey over peanut butter. Cut each banana in half lengthwise, then crosswise, making 8 pieces total. Arrange two banana pieces on four of the prepared bread slices. Top with remaining bread slices, peanut butter sides down.

In a shallow bowl, combine eggs, milk, and cinnamon. Carefully dip sandwiches into egg mixture, coating both sides.

In a large skillet or on a griddle, melt butter over medium heat. Cook sandwiches in hot butter about 2 minutes on each side or until golden.

Meanwhile, in a small saucepan or the microwave, heat fruit preserves until melted, stirring frequently. To serve, cut warm sandwiches in half crosswise. Drizzle with warm fruit preserves.

1 box puff pastry dough (1.1 lb.)
2 T unsalted butter
1 cup frozen hash brown potatoes
1 c red and green bell peppers, seeded, diced
½ c onion, diced
1 c smoked ham, diced
11 eggs
2 T. minced fresh chives
4 oz. cream cheese, softened
2 T. orange juice
1 egg
1 T. water
2 T. Parmesan cheese, shredded

Pre-heat oven to 400°F. Thaw pastry according top package directions.
Melt butter in large skillet over medium heat. Add potatoes and sauté 5 minutes. Stir in peppers and onions; sauté 3 minutes, add ham.

Whisk eggs and chives. Add them to the pan and scramble just until set. Season with salt and pepper; take off heat, stir in cream cheese and juice until blended.

Unfold one pastry on a lightly floured work surface. Roll to 12 X 10 inches. Place onto baking paper that will fit a baking sheet.Fill with half the egg mixture, and braid. Repeat with remaining pastry and egg filling. Transfer baking paper and strudel to baking sheet trays.

Combine the remaining egg and water; brush it over the top of the strudels and sprinkle with cheese (at this point strudels may be wrapped in plastic and chilled overnight.)
Bake 20-30 minutes; or until golden.
Let cool 5 minutes before slicing.

Combine berries and sugar in a small bowl.
Combine ricotta cheese and preserves in a separate bowl; mix well.
Combine eggs, milk, brown sugar and vanilla extract in a shallow bowl; mix well.
Spread the ricotta-preserve mixture evenly over six bread slices.
Top with remaining slices to form sandwiches.
Heat small amount of oil (or butter or margarine) in large, nonstick skillet over medium heat.
Dip sandwiches in egg mixture, coating both sides.
Cook on each side for about 2 minutes or until golden brown.
Sprinkle with powdered sugar; top with berries.
Serve with maple syrup.

Directions:

Combine brown sugar and honey in a 1 qt saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 – 3 minutes). Pour into ungreased 13 X 9 in baking pan. Sprinkle with pecans. Top with half of the bread slices; sprinkle with ham.

Combine eggs, milk and vanilla in a large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped side down. Pour remaining egg mixture over bread slices.

Combine sugar and pumpkin pie spice in a small bowl; sprinkle over top. Cover and refrigerate for 4 hours or overnight.

Heat oven to 350°. Bake, uncovered, 50 – 55minutes or until golden brown and a knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings. Invert onto serving plates. Serve with maple syrup if desired.