breakfast for dinner

recipes courtesy of Mimi

Our sweet ones have a new appreciation for the egg.  Serve them fried, scrambled, with or without cheese and the little lady and man will feast upon them.  The little lady affectionately refers to the gooey egg yolk of a fried egg as "egg juice."  Personally, this description turns my stomach, but whatever floats her breakfast boat. 

 After tasting this quick, easy and tasty omelet during our vacation in WI, I knew I would add it to my list of go-to recipes.  And in an effort to shake things up this week, I served it as dinner along side "Grandma's Morning Muffins" and fruit salad.

Zippy Cheese Omelet

Ingredients:

1/2 cup salsa

4 oz. Monterrey Jack cheese, grated

4 oz. Sharp Cheddar, grated

6 eggs

8 oz. sour cream (regular, or lite)

*any cheese combination would work.

Spray the edges of a 10-inch pie plate or quiche dish with non-stick spray.  Pour the salsa into the dish and spread over the bottom.  Sprinkle with the cheeses.  Blend the eggs in a blender; add the sour cream and blend until smooth (or beat with a whisk).  Pour over the cheeses.  Bake at 350  degrees for 35-40 minutes or until set.

Grandma's Morning Muffins

(from Port Washington Inn Bed and Breakfast)

Mix together:

3 eggs

3/4 cup oil

1/2 teaspoon vanilla

Stir in:

1 cup plus 2 Tablespoons sugar

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

Fold in:

1/2 cup raisins

1/2 cup coconut

2 cups shredded carrots

1 large apple, shredded

1/4 cup chopped nuts (optional)

Bake in greased muffin tins or with liners at 375 for 20 minutes. Yields approximately 18 muffins.  (Freezes well.)