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1 loaf (16 ounces) French bread, cut into ¼-inch cubes, divided

½ pound turkey, cut into ¼-inch cubes, divided (approximately 1½ cups)

½ pound ham, cut into ¼-inch cubes, divided (approximately 1½ cups)

1 cup Swiss cheese, shredded, divided

1 cup mild cheddar cheese, shredded, divided

12 large eggs

2 cups whole milk


confectioners’ sugar, for dusting

raspberry preserves

Spray a 9×13-inch baking dish with cooking spray.

To the bottom of the prepared baking dish, add about half of the bread cubes.

Top the bread with half the amount of turkey (about ¾ cup), half the ham (about ¾ cup), ½ cup of Swiss cheese, and ½ cup of cheddar cheese. Repeat the layers with the remaining bread, turkey, ham, and both kinds of cheese.


In a large bowl, combine the eggs and milk. Whisk until well combined.


Pour the egg mixture over the bread, meat, and cheese layers.


Cover with plastic wrap and refrigerate the casserole overnight.


When ready, preheat the oven to 350°F.


Remove the plastic wrap and bake 40 minutes, or until the edges are golden brown and the casserole doesn’t jiggle.


Let the casserole cool slightly. Then, top with confectioners’ sugar.


Serve warm with raspberry preserves.

6 oz monterey jack cheese grated

8 oz sharp cheddar cheese grated

7 oz canned mild chopped green chiles

2 tbsp flour

1/2 cup milk

8 eggs

Salt & pepper to taste

Preheat the oven to 350˚F.

Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish.  Then dollop the green chiles evenly over the cheese.

Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined.  Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.

Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.

Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

1 cup diced ham

2 c tater tots…still frozen

1 dozen whisked eggs

1 can (8) Pilsbury Grands biscuits..diced up

2 c. Cheese…your choice…I used Cheddar

1/4 c milk

Mix all together. Put in greased bundt pan.

Bake on 400 degrees for 45 mins.

When done flip onto platter and cut and serve

3/4 cup vanilla yogurt

2/3 cup sliced ripe banana

1 large egg

1/4 cup 2% milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 whole wheat tortillas (8 inches)

2 teaspoons butter

2/3 cup sliced fresh strawberries

2/3 cup fresh blueberries

1/4 cup granola


OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola

In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.

Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.

2 cups Cubed, Cooked Ham

½ cups Chopped Green Onions

2-½ cups Shredded Cheddar Cheese, Divided

10 Flour Tortillas

2 cups Half-and-half

6 whole Eggs

1 Tablespoon Flour

Salsa, To Serve

Prep this the night before and cook in the morning.

Stir together ham, green onions and 2 cups of cheese. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Roll up all tortillas and squeeze them into the baking dish.

Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes.

Serve with salsa.

1 cup water

1 cup milk

1 cup old-fashioned oats

1/2 cup canned pumpkin

1/4 teaspoon pumpkin pie spice

2 tablespoons sugar

1/4 teaspoon vanilla extract

Dried cranberries, optional

In a small saucepan, combine the water, milk, oats, pumpkin and pie spice. Bring to a boil; cook and stir for 5 minutes.

Remove from the heat; stir in sugar and vanilla. Sprinkle with cranberries if desired.

Serves 8

Nutrition Information
Serving size: 1/8th Calories:187 Fat: 10.7g Saturated fat: 3.7g Carbohydrates: 4.3g Sugar: 1.1g Sodium:699mg Fiber:7g Protein:17.2 g Cholesterol: 176mg

  • 1 pound Italian turkey sausage
  • 1 cup diced onion
  • 8 ounces frozen or fresh spinach
  • 1 cup fresh sliced cremini mushrooms
  • 2 tablespoons fresh basil, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces crumbled goat cheese
  • 6 eggs
  • ½ cup milk, 1%
  • Optional: sprinkle of chopped scallions


Preheat oven to 400 degrees

Heat 1 tablespoon oil in skillet and cook onion and sausage until cooked through and onion is tender about 8-10 minutes

Add spinach, mushrooms, basil, salt and pepper.

Whisk 6 eggs and milk together and combine with sausage and veggies and pour into a buttered 9 by 13 baking dish.

Top with goat cheese.

Bake 20 minutes until cheese is melted and eggs are fluffy.

Yield: About 12 regular sized cups or 24 to 30 Mini Cups




4 Tbsp Butter

1/4 Cup Honey

1/4 Cup Molasses

2 Tbsp Brown Sugar

1 tsp Cinnamon

1/2 tsp Ginger

1/4 tsp Cloves

1/4 tsp Salt

1 tsp Vanilla

2 Cups Old Fashioned Oats (Not Quick Cook)

1/2 Cup Wheat Germ

1/4 Cup Flax Seed

1/4 Cup Sliced Almonds

1/4 Cup Dried Cranberries

To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.

In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

Pour the liquid over the dry ingredients and stir until completely coated.

Place the mixture into the fridge for about 30 minutes to cool.

When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.

Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

Let cool completely before removing from the tin


Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.


2 large ptoates, peeled
2 medium apples, peeled
2 eggs, lighly beaten
¼ c finely chopped onion
2 Tbsp all-purpose flour
1 tsp salt
Oil for frying
Sour cream for garnish


Finely shred potatoes and apples, pat dry. Combine in a bowl with the eggs, onion, flour and salt. In a skillet,
heat ¼ – ½ inch oil over medium high heat.  Drop batter by heaping tablespoons into hot oil.  Flatted to form 3-in pancakes.  Fry until golden brown, turning once. Drain on paper towels.  Serve immediately with sour cream


12 oz pork sausage
5 cups potatoes
1 can green chiled peppers
3 cups Monterey jack and Colby blended
6 eggs
1 ½ cup milk
¼ teaspoon salt
1 cup salsa


Spray 13×9 glass baking dish with cooking spray 10 inch skillet cook sausage over medium for 8 to minutes stir till no more pink

Spread frozen potatoes in baking dish sprinkle sausage green chiles and 1 ½  cup of cheese

Beat egg milk salt in medium bowl with fork or whisk until blended pour potatoes mixture sprinkle the rest of the cheese cover refrigerate at least 8 hours

Heat oven 350 bake 50 to 60 minutes or until knife inserted near center comes out clean let stand for 10 minutes before serving. Serve with salsa