"All happiness depends on a leisurely breakfast." ~John Gunther

Brock & Crystal's Blueberry Cream Muffins
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.

2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla.

3. In a separate bowl, stir together flour, salt and baking soda.

4. Stir dry ingredients into egg mixture alternately with sour cream.

5. Gently fold in blueberries. Scoop batter into prepared muffin cups.

6. Bake in preheated oven for 20 minutes.

Brock & Crystal's Potatoes and Onions
2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees F.

2. In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet.

3. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes.

4. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Nick & Janine's Breakfast Enchiladas
1 (1lb) package hot ground pork sausage
2 tbsp butter
4 green onions, thinly sliced
2 tbsp chopped fresh cilantro
14 large eggs, beaten
¾ tsp salt
½ tsp pepper
Cheese Sauce (see below)
8 (8 inch) soft-taco size flour tortillas
1 cup Monterey Jack cheese w/ peppers
Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro

1. Preheat oven to 350. Cook sausage in a large nonstick skillet over med-high heat, stirring frequently, 6-8 min or until sausage crumbles & is no longer pink. Remove from skillet; drain well. Wipe skillet clean.
2. Melt butter in skillet over med heat. Add green onions and cilantro, and sauté 1 min. Add eggs, salt, and pepper & cook, without stirring, 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 4-5 min. or until eggs are thickened but still moist. Do not overstir. Remove fr. Heat and gently fold in 1 ½ cups cheese sauce and sausage.
3. Spoon about ¾ cup egg mixture down center of each flour tortilla; roll up. Place seam side down in a lightly greased 13x9 baking dish. Pour remaining cheese sauce over tortillas; sprinkle with Monterey Jack cheese.
4. Bake at 350 for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Cheese Sauce:
½ cup butter
1/3 cup all-purpose flour
3 cups milk
1 8 oz block cheddar cheese, shredded (about 2 cups)
1 (4 oz) can shopped green chiles
¾ tsp salt
1. Melt butter in a heavy saucepan over med-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minutes. Gradually whisk in milk; cook over medium heat, whisking constantly, 7 minutes or until thickened. Remove from heat, and whisk in remaining ingredients until cheese is melted.

Nick & Janine's Baked French Toast
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping (see below)

Maple syrup

1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.

3. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Cody & Tiff's Monkey Bread
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins

1. Preheat oven to 350 degrees F (175 degrees C).

2. Grease one 9 or 10 inch tube/Bundt® pan.
3. Mix white sugar and cinnamon in a plastic bag.

4. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
5. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
6. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

I use this reviewer's tips when I make it: I altered the recipe a bit on directions from a friend. I used finely chopped pecans (instead of the walnuts) and 1/2 package of butterscotch pudding mix(cook and serve kind only). I sprayed a teflon bundt pan with Pam, poured in the pecans, sprinkled them with the dry pudding mix. Then I quartered BUTTERMILK (these keep moist much better during cooking) biscuits and rolled each piece in the cinnamon/sugar mixture and layered it on top of the pecans. Three cans of Pillsbury's filled my pan exactly. Then I poured the brown sugar/butter mixture on top and baked it for about 40minutes and turned it over on a serving platter....it didn't stick at all, looked BEAUTIFUL, tasted absolutely delicious and gooey (I had no hard bottom layer, it was moist throughout). Will make for every birthday breakfast, holiday breakfast, etc for years to come....a recipe to pass down!

Cody & Tiff's Spicy Sausage Quiche
1 pound bulk pork sausage
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 tablespoon minced jalapeno pepper
10 eggs, lightly beaten
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble.

3. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper.

4. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
5. Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.