Egg in a basket
Ingredients
2 slices bread
butter
2 slices cheese - American, cheddar, mozzerella, Gouda, go nuts
1 egg
salt and pepper
Directions
Butter one side of each slice of bread. Heat up a small grilled cheese making pan, and put one slice of bread, butter side down, in the pan. Place the cheese on top, then the second slice of bread on top, butter side up. Cover the pan (for maximum cheese meltability) and cook for about 3 minutes over medium heat, until the bread is just starting to be crispy brown. Flip and cook on the other side for 3 more minutes, uncovered (for maximum crispiness). Remove your sandwich from the pan and punch a hole in it with a cookie cutter, or some sort of round thing like a cup. Remove the circle of sandwich and set aside. Put your sandwich with the hole back in the pan and turn the heat back on to medium low. Break your egg into the middle, sprinkle with salt and pepper, and cover. Cook about 5 minutes, until the white is set. Remove the egg-hole-sandwich to a plate, and eat, along with the sandwich circle you removed earlier. If your yolk is runny, like I like, you can dip your sandwich circle into the runny egg yolk.

Rainbow Pancakes!

Ingredients

Pancakes:

2 cups self-rising flour
1/4 cup granulated white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
3 eggs
Pure flavor extracts
Gel food coloring
3 tablespoons butter, melted, plus more for serving

Syrup:

1 cup maple syrup
1/4 cup rum
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

For the pancakes:

Sift the flour and sugar together. Add the milk, vanilla and eggs and mix until smooth. Divide the batter into smaller bowls. For each bowl, you will need about 1 teaspoon of flavor extract and 4 to 5 drops of gel food coloring. I recommend using food coloring gel which is brighter (regular food coloring will also work; you will just need to use a bit more). You can match it to the desired flavor; for instance, yellow for banana, red for raspberry, etc.Once you have flavored and colored your batter, it is time to cook the pancakes! Heat a nonstick frying pan or griddle, melt some butter and pour the batter to create pancake rounds. For silver dollar pancakes, use about 1 tablespoon per pancake (adjust for desired size). Repeat with ingredients.

For the syrup:

In a medium pot over medium heat, combine the maple syrup, rum, cinnamon and vanilla. Heat until it comes to a boil, and then remove from the heat and set aside to cool.Serve the pancakes warm with the syrup and extra butter if desired

Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt 1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Breakfast burritos:
Ingredients

1 pound bulk pork sausage or bacon

1/2 small onion, chopped

2 teaspoons butter

12 eggs, beaten

1 (4 ounce) can diced green chilies, drained

3/4 cup process cheese food (such as Velveeta®), divided

3/4 cup salsa

1 (10 ounce) package burrito-size flour tortillas

Directions

Place the pork sausage or bacon and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas

Muufins
1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan

Make brownie and cookie mixes according to box directions, put brownie mix in each well of your pan then drop cookie dough on top. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)

ZUCCHINI & BACON STIR-FRY
4 slices bacon, chopped
1 ounce onion, chopped, 1/4 cup
2 medium zucchini, cut in half moons, 12 ounces
Salt and pepper, to taste
2 eggs, fried in 1 tablespoon butter

In a medium skillet, fry the bacon until it starts to brown and render its fat. Add the onion and zucchini. Cook and stir over medium-high heat until the zucchini is tender and caramelized and the bacon is cooked completely. Season to taste with salt and pepper while cooking. Transfer the zucchini mixture to a serving plate and keep warm. In the same skillet, fry two eggs in butter. Serve the eggs over the zucchini mixture.

Makes 2 servings