beef breakfast fruit recipe

803 – Tangy Meatballs, Warming Frittata, Chilly Lemon Pie

Tangy Meatballs
(Makes approximately 90 cocktail meatballs)

2 pounds lean ground beef
2 eggs, beaten
1/2 cup onions, finely chopped
1/2 cup fresh shredded hash brown potatoes, finely chopped
1 cup butter-flavored crackers, crumbled
3 teaspoons extra virgin olive oil

1. Combine meat, eggs, onions, potatoes, and cracker crumbs; mix thoroughly.
2. Shape into small cocktail meatballs and set aside.
3. Heat oil in skillet on medium heat.
4. Cook meatballs until browned, while turning occasionally.
5. Drain and set aside.


1 cup jelly (green pepper or grape)
1 (18 oz) jar barbecue sauce
1/2 cup dark brown sugar

1. Combine jelly, sauce, and sugar until sugar has dissolved.
2. Pour sauce and meatballs into a large non-stick sauce pan.
3. Cover and simmer over low heat for 30 to 45 minutes or until meatballs are no longer pink in center.
(Note: meatballs can be cooked in a slow cooker. Follow directions for cooking time.)

Warming Frittata

5 eggs
Salt and pepper to taste
1/4 cup green onions, finely chopped
1/4 cup green bell pepper, finely chopped
1 cup mini pepperoni
1 cup mushrooms, sliced
1/4 cup toasted almonds, sliced
1/4 cup Provolone cheese, finely shredded
1/4 tablespoon Parmesan cheese, finely shredded
1 teaspoon extra virgin olive oil
Sour cream
Fresh chives

1. Beat eggs in medium bowl until light and fluffy.
2. Add salt, pepper, onions, bell pepper, pepperoni, mushrooms, almonds, Provolone cheese, and Parmesan cheese.
3. Heat oil in skillet over medium low heat.
4. Pour egg mixture into skillet.
5. While cooking, tilt pan and allow egg mixture to touch hot surface of the pan.
6. Once set, cook 4 to 5 minutes or until bottom of frittata is browned.
7. Place large plate over skillet and invert frittata onto plate.
8. Return frittata, uncooked-side-down in skillet.
9. Cook about 4 minutes more or until center is done.
10. Let set for about 2 minutes.
11. Cut into small wedges and serve.
12. Top with a dollop of sour cream and sprinkle with chives.

Chilly Lemon Pie
(Serves 8)

3 egg yolks
1 (10-oz) can sweetened condensed milk
1/2 c. fresh lemon juice
1/2 tsp. lemon extract
6 drops yellow food coloring
1 (9-inch) graham cracker pie shell
1 (8-oz.) container whipped topping

1. Preheat oven to 350°F.
2. Combine egg yolks, condensed milk, lemon juice and lemon extract; blend until smooth.
3. Add food coloring and stir until well mixed.
4. Pour into pie shell and bake for 10 minutes.
5. Place in refrigerator and cool for 20 minutes.
6. Spread with whipped topping.
7. Sprinkle with coconut topping.
8. Cover; freeze.
9. Serve frozen.

Coconut Topping:

1 c. fresh grated coconut
1 T. fresh grated lemon zest
2 T. sugar
2 T. fresh lemon juice

1. Preheat oven to 350°F.
2. Combine above ingredients.
3. Spread on baking sheet and bake until toasted brown, stirring occasionally; set aside and cool.

Recipe Note: Refreshing chilly dessert that can be prepared in advance.

Holly Gillis

breakfast recipe salad

792 – Pico De Gallo Quiche, Kale and Apple Salad

Pico De Gallo Quiche

1 package frozen pie crust
2 7oz Versatile Veggies Pico De Gallo
6 oz turkey bacon, cooked, crumbled
2 cups shredded Mozzarella cheese
1 1/2 cups fat free half and half
1 cup egg substitute
1/2 tsp salt
1/4 tsp pepper

Bake pie crust. While baking, combine Pico De Gallo, bacon, cheese, half and half, and egg substitute, stirring well. Stir in salt an pepper. Pour Pico mixture into baked pie crusts. Bake in 350 degree oven for 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes before serving. Yield: 8-12 servings.

Kale and Apple Salad

1 (1-pound size) package Nature’s Greens™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container Versatile Veggies® Diced Celery
2 (6-ounce size) package sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water (more may be added)
¼ cup red wine vinegar
½ teaspoon salt

Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.

Yield: 16 servings.

Donna Bundrick-Griffin

breakfast recipe vegetable

742 – Vegetable Frittata

Vegetable Frittata

1 tablespoon olive oil
1 Vidalia onion, thinly sliced
1 (7 1/2 oz.) jar roasted red peppers, drained, sliced, and patted dry
1 (10 oz.) frozen chopped broccoli, thawed, and drained
4 green onions, chopped
1/2 cup crumbled feta cheese
12 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

In oven-proof, nonstick skillet, heat oil over high heat. Saute vegetables for 2 to 3 minutes. Sprinkle with feta.
In large bowl, whisk eggs with salt, pepper, and garlic powder; pour into skillet over vegetables. Cook 2 to 3 minutes over medium-high heat, stirring, and lifting cooked eggs to let uncooked mixture flow underneath.
Broil 4 inches from heat source for 3 minutes or until eggs are cooked. Invert onto large plate; cut into wedges.

Lemon Pecan Bread

1/4 cup butter or margarine, softened
1 cup sugar
1 egg
2 egg whites
1/2 cup milk
1/2 cup lemon juice
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 cups chopped pecans, divided
1 teaspoon grated lemon rind

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and egg whites, beating well.

Combine milk and lemon juice. In a separate bowl, combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in 1 1/4 cups pecans and lemon rind. Spoon batter into a well-greased 9X5X3 inch loafpan. Sprinkle with remaining pecans. Bake at 350 degrees F. for approximately 1 hour and 10 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.

Holly Gillis

breakfast dessert mexican pasta recipe vegetable

730 – Tomato Ham Quiche

Tomato Ham Quiche

1 cup diced ham
½ (5-ounce size) container VERSATILE VEGGIES® Diced Green Onions
¼ cup melted butter or 50%/50% Butter Blend
1 (9-ounce size) frozen unbaked pie shell
1 cup shredded Mexican cheese, divided in halves
½ (8-ounce size) container VERSATILE VEGGIES® Diced Tomatoes, well drained
1 large egg or 2 egg whites
½ cup Half-and Half or Fat-Free Half and Half
1/8 teaspoon pepper

Sauté ham and green onions in butter until ham browns and butter evaporates. Sprinkle half of the cheese over bottom of pie crust. Spoon ham mixture evenly over cheese. Top with drained tomatoes. Beat egg and half-and-half together until well blended. Pour over ingredients in pie shell. Sprinkle with remaining cheese. Bake on the lowest oven rack at 425° for 20 – 25 minutes or until lightly browned and set. Cook on a wire rack for 20 minutes. Cut into wedges to serve. Yield: 4-6 servings.

Skillet Pasta Dinner

1 (12-ounce size) package uncooked whole wheat linguine
½ cup butter or 50%/50% Butter Blend
1 teaspoon garlic
1 (10-ounce size) container VERSATILE VEGGIES® Fajita Mix
1 (24-ounce size) package Fajita Beef Strips
1 ½ cups Half and Half or Fat Free Half and Half
1 teaspoon chopped fresh basil

Prepare pasta according to package directions and drain well. Melt butter in skillet. Sauté garlic and fajita mix in butter. Combine beef strips with cooked vegetables. Stir in half and half and basil. Cook stirring often, over medium-low heat for 4-5 minutes or until thoroughly heated. Add pasta and toss to coat. Yield: 4 – 6 servings

Mexican Chicken Soup with Yellow Squash

1 whole cooked chicken, boned and chopped
4 tablespoons oil, divided
1 (10-ounce size) VERSTILE VEGGIES® Diced Celery and Onion
Jalapeno peppers to taste
2 teaspoons garlic, chopped
1 (14-ounce size) can tomatoes
3 cups 100% fat free; 50% less sodium beef broth
3 cups 100% fat free; 33% less sodium chicken broth
2 (10-ounce size) VERSATILE VEGGIES® Yellow Squash
½ teaspoon oregano
½ teaspoon chili pepper
½ teaspoon cumin
Salt to taste
1 cup medium Cheddar cheese
1 bunch RAWL BRAND® Cilantro, chopped
Tortilla chips, whole or crumbled

Place chicken in a large pot and sauté in 2 T. olive oil on medium high heat until chicken starts to brown. Sauté celery and onions, Jalapeno peppers and garlic in the remaining oil. Add onion mixture to the browned chicken. Then add tomatoes, broths, squash, spices, and salt. Bring to a boil, then reduce heat to simmer; cover and cook for 20 minutes. Spoon into individual bowls to serve. Top each bowl of soup with cheese and fresh cilantro. Crumble tortilla chips on top or serve whole with soup. Yield: 10 – 12 servings.

Cheesy Veggie Pie

1 (16-ounce size) VERSATILE VEGGIES® Pico De Gallo
1 (14-ounce size) package Macaroni and Cheese Dinner made with 2% milk
4 eggs or 6 egg whites
1 cup cubed turkey ham
½ cup shredded Mexican Cheese or Mozzarella cheese

Spoon Pico in a colander and drain well by mashing with a spatula. Preheat over to 350 °. Spray pie plate with cooking spray. Prepare macaroni- cheese dinner according to package directions. Cool thoroughly and set aside. Beat eggs and set aside. Stir cubed turkey ham, drained Pico and macaroni and cheese dinner into beaten eggs. Spoon mixture into prepared pie plate. Sprinkle with cheese and bake for 30 minutes or until set and nicely browned. Yield: 6 servings.

Donna Bundrick-Griffin

breakfast chicken recipe snack

670 – Roasted Red Pepper Yogurt Dip

Roasted Red Pepper Yogurt Dip 
Makes 5 servings
Prep Time: 10 min
Cook Time: 5 min

1 (12 oz.) jar roasted red peppers, drained
2 (8 oz.) containers lowfat plain yogurt
1 (4 oz.) can chopped green chilies, drained
1 garlic clove, minced

Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate. Serve with assorted cut vegetables or pita wedges.

Serving suggestion: Let kids add whole grain goldfish crackers and fish out with celery sticks or red pepper strips.

Cheesy Egg Scramblers
Makes 1 servings
Prep Time: 3 min
Cook Time: 3 min

1/2 whole-wheat pita bread
2 large egg whites
1/4 cup shredded reduced-fat mild Cheddar cheese

Toast pita; set aside. Spray small skillet with non-stick cooking spray. Heat over medium heat 20 to 30 seconds. Scramble egg whites and cheese in preheated skillet until egg whites are set and cheese is melted. Fill pita pocket with eggs and cheese; serve.

Tip: Kick up the flavor with zesty Jalapeño or Monterey Jack cheese or add chopped mushrooms, onions or green peppers to egg whites before scrambling.

Recipe created by Kraft Kitchens on behalf of the American Dairy Association/National Dairy Council

BBQ Cheddar Chicken Foil Packet Dinner
Makes 4 servings
Prep Time: 15 min
Cook Time: 37 min

3 tablespoons barbeque sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese
Preheat oven to 375 degrees Fahrenheit.

Place a foil sheet, approximately 12×12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.

Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.

Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.

Cocoa-Berry Yogurt Tarts
Makes 6 servings
Prep Time: 10 min
Cook Time: 10 min

1 1/2 cups low-fat vanilla yogurt
1 1/2 cups reduced-fat Ricotta cheese
2 tablespoon sugar
2 tablespoon unsweetened cocoa powder
6 graham cracker tart shells
3/4 cup strawberries, sliced (raspberries or blueberries also can be used)

Mix yogurt, Ricotta, sugar and cocoa powder thoroughly with whisk until creamy. Spoon 1/6 mixture into each tart shell and top with sliced strawberries.

breakfast fall recipe

668 – Pecan and Pumpkin Oatmeal

Pecan and Pumpkin Oatmeal

3 cups water
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 cups quick cooking oats
1 cup 100% pumpkin
1/3 cup packed brown sugar
1 (8 ounce) container vanilla low fat yogurt
3 tablespoons toasted pecans

Bring water, pie spice, and salt to a boil. Stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute. Stir in pumpkin and brown sugar. Cook 1 minute. Let stand until desired consistency is reached. Spoon oatmeal into 4 bowls. Top with yogurt and pecans.

Don’t like pecans? Try toasted walnuts, almonds or hazelnuts instead. All are heart healthy and taste great!

Power Eggs

3 large eggs, beaten
1/4 cup cottage cheese
1/4 cup low fat shredded cheddar cheese
1/4 cup sliced fresh mushrooms
1 teaspoon canola oil

Heat oil in pan. Sauté mushrooms over medium heat until softened.

Add eggs, cottage cheese and cheddar cheese. Stir until egg is set and cheeses have melted. Add salt and pepper to taste. Serve hot.

Optional: chopped onion, bell pepper, tomato, or diced baked potato can be added to the pan when sautéing the mushrooms.

Applesauce Pancakes

2 cups biscuit mix
1 cup low fat milk
1 cup sugar free applesauce
2 eggs

Spiced Apple Syrup

Combine biscuit mix, milk, eggs and applesauce. Mix until smooth. Portion onto a hot, greased griddle or pan. Serve hot with Spiced Apple Syrup.

Spiced Apple Syrup

10 ounces apple jelly
1/2 teaspoon ground cinnamon
1 cup sugar free applesauce (optional)

Combine ingredients in a saucepan over medium heat. Stir frequently until jelly melts completely. Serve hot over applesauce pancakes.

Sweet-Hot Canadian Bacon

6 slices Canadian Bacon
1 tablespoon margarine
1 tablespoon sugar free syrup
Dash of cayenne pepper

Add margarine, syrup and pepper to skillet over medium heat. Warm Canadian Bacon in mixture until lightly browned. Serve hot.

Rhonda Matthews

breakfast dessert holiday recipe snack

666 – Holiday Brunch Salad Omelet

Holiday Brunch Salad Omelet

1 teaspoon margarine
4 tablespoons onion, chopped
1 cup fresh mushrooms, sliced
2 cups fresh baby spinach, stems cut off
8 eggs
8 tablespoons water
4 teaspoons margarine
1 cup cherry tomatoes, sliced
1 avocado, sliced
1 cup baby Swiss cheese, finely grated
1 (3 oz.) package real bacon bits
1 (12 oz.) jar spinach salad with real bacon dressing, heat desired amount

In a skillet on high heat, melt margarine. Add onion and mushrooms, saute´ until slightly tender. Add spinach and cook until spinach starts to wilt slightly; remove from stove, and if mixture has any liquid, drain and set aside. In a small bowl, beat together two eggs and two tablespoons water until blended. In 7 to 10-inch non-stick skillet, over medium-high, heat pan until hot enough to sizzle a drop of water. Add margarine and pour in egg mixture. (Mixture should set immediately at edges.) With an inverted spatula, carefully push cooked portions at edges toward center of omelet, so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, turn heat down, and fill one side of omelet with ¼ spinach mixture. Layer ¼ of tomatoes, avocado slices, Swiss cheese, and bacon bits over spinach mixture. Using spatula, fold omelet in half or roll. Slide omelet onto plate; spoon desired amount of dressing over omelet and serve. (Note: omelet should take no longer than 40 to 60 seconds to prepare.)

Holiday Strawberry Caramel Fluffs
Makes approximately 60

1 (8 oz.) package cream cheese
1 (2 oz.) container caramel apple dip
1 cup strawberry cool whip
1 egg, beaten
¼ cup sugar
4 (2.1 oz.) packages mini fillo shells
2 (2 oz.) container caramel apple dip
Almonds, sliced

Preheat oven to 350 degrees F. Combine cream cheese, caramel apple dip, cool whip, egg, and sugar. Using a mixer, beat on high until creamy and set aside. Place each mini fillo shell into a mini muffin tin and spoon small amount of caramel apple dip into bottom of shell. Spoon mixture over caramel; fill shell completely. Stand one almond slice into the center of mixture of each shell. Bake on top rack for 15 minutes; remove from oven and chill.

Holiday Deviled Eggs
Makes 12

6 hard-cooked eggs, separated in halves
1½ tablespoons mayonnaise
1½ tablespoons mustard
1/2 teaspoon spicy brown mustard
1 tablespoon French onion dip
1 tablespoon sweet pickle relish
1 tablespoon olives, chopped
¼ teaspoon curry powder
1 (3 oz.) package real bacon bits

Place egg halves into deviled egg tray; set aside. Place yolks into a zip-lock bag, mash yolks until crumbly. Add mayonnaise, mustard, spicy brown mustard, onion dip, sweet pickle relish, olives and curry powder; mix well. Salt and pepper to taste. Make sure air is out of zip-lock bag, zip and mash ingredients together. Snip the corner of one end of bag and pipe the mixture into each egg half. Sprinkle bacon bits over eggs and serve.

Quick Holiday Muffins
Makes 24

24 mini baking cups
1 (15.6 oz) box cranberry quick bread mix
1 cup chopped pecans
2 eggs, beaten
½ cup country apple butter
1/3 cup butter, melted
½ tablespoon Moscato wine
½ tablespoon buttermilk
¼ cup butter or margarine
Cinnamon sugar

Preheat oven to 400 degrees F. Combine bread mix, pecans, eggs, apple butter, butter, wine, and buttermilk. Stir until mixture is moistened; do not over mix. Spoon mixture into paper-lined (baking cups) mini muffin pans, completely fill to the top of muffin pan. Bake for 15 minutes or until muffins are lightly browned. Remove from oven and brush with melted butter or margarine and sprinkle with cinnamon sugar.

Holly Gillis Hidell, MS,RD,LD

breakfast chicken fruit recipe salad soup

665 – Kicky-Chicky Soup

Kicky-Chicky Soup
Spicy Mexican flavors warm you up almost as quick as this soup cooks up! Fast and tasty!

1 small can whole chipotle chiles in adobo sauce
1 tablespoon canola oil
1 cup bell pepper, chopped fine
1/2 cup green onions, chopped fine
1 tablespoon garlic, minced
1 teaspoon ground cumin
2 cups cooked, chopped chicken
2 (14 ounce) cans fat free chicken broth
1 (14 ounce) can recipe-cut tomatoes
1 (4 ounce) can diced green chiles
1(14 ounce) can whole kernel corn

Remove one chipotle chile from can; reserve remaining chiles and sauce for another use. Mince chile.

Heat oil in large pot over medium heat. Add bell pepper, onions, garlic and cumin; sauté until vegetables are soft. Stir in minced chipotle chile and all remaining ingredients. Bring to a boil. Reduce heat, simmer 5 minutes.

Banana Nut Cornbread
All the flavor of cornbread, plus a complimentary flavor of bananas and nuts.

2 packs (8 1/2 ounce) cornbread muffin mix
2 medium ripe bananas, mashed
1 cup walnuts (or pecans)
1 cup milk

Combine all ingredients until just blended. Spoon into lined and sprayed muffin cups until each cup is 3/4 full.
Bake at 350F until golden and toothpick comes out clean.

Cabbage Salad
Crunchy and fresh!

3 cups cabbage, shredded
1 cup carrots, shredded
1 cup tomatoes, chopped
1/2 cup green bell pepper, chopped
3 tablespoons fat free Thousand Island Dressing
2 tablespoons fat free mayonnaise

Combine all vegetables.
Mix together dressing and mayonnaise and pour over vegetables. Stir to coat. Refrigerate until ready to serve.

Fruit Muesli
Healthy eating for breakfast. Stir it up at night for a quick bite in the morning!

1/2 cup oatmeal, uncooked (quick or old-fashioned)
1/2 cup fruit juice
1/2 cup vanilla yogurt
1/2 cup fruit of your choice (canned, frozen or fresh)

Mix all ingredients, cover and refrigerate overnight.
Try adding some spice! Shake on some cinnamon or nutmeg. Or even add nuts right before serving for extra crunch.

Rhonda Matthews

breakfast chicken recipe

643 – Easiest Ever Chocolate Muffins

Easiest Ever Chocolate Muffins

1 box reduced-fat chocolate cake mix
1 (15 oz.) can solid pack pumpkin

Combine ingredients just until moistened. Mixture will be thick and stiff. Place cupcake liners in muffin pan and spray with nonstick coating. Fill each liner 2/3 full with mixture. Bake in preheated oven at 400 degrees F for 20 minutes or until toothpick comes out clean. Makes 12 regular muffins or 36 mini muffins.

Quick Chicken Creole

1 pound chicken breast meat, cut into strips
1 can (14 oz.) diced tomatoes
1 cup chili sauce
1 large bell pepper, diced
1/2 cup onion, diced
1 teaspoon minced garlic
1 teaspoon dried basil
Salt and pepper to taste

Spray bottom of deep skillet or Dutch oven to coat. Over high heat, cook chicken until juice runs clear. Add bell pepper and onion, garlic and basil and cook until onions are softened. Add tomatoes and chili sauce, bring to boil, then reduce heat and simmer on low, covered, for 8-10 minutes to allow flavors to develop. Serve over cooked rice or pasta. Or, serve along with crusty bread or crackers.

Dilly Summer Squash

1 1/2 cups sliced yellow squash
1/4 cup water
1 1/2 teaspoons fresh dill, chopped
1 teaspoon margarine
Salt and pepper to taste

Bring water to boil and then add all remaining ingredients. Lower heat to medium, cover pot and simmer 8 to 10 minutes until squash is tender. Drain water and serve.

Chocolate Chip Banana Bread

1 3/4 cup all purpose flour
2/3 cup sugar
1/2 cup mini chocolate chips
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup mashed banana
1/3 cup unsweetened applesauce
1 egg
1 tablespoon canola oil
6 crushed vanilla wafers

Preheat oven to 350F. Coat loaf pan with non-stick spray. Stir together all dry ingredients except vanilla wafers, then make a well in the center. Add the wet ingredient and stir just until moistened. Batter should be lumpy. Pour into loaf pan and sprinkle with crushed vanilla wafers. Bake 55 minutes or until toothpick comes out clean. Remove from pan and cool on rack completely before slicing.

Rhonda Matthews

breakfast recipe

641 – Breakfast Pies

Breakfast Pies
Makes 8

4 eggs, beaten
2 teaspoons sour cream

Vegetable spray

1/2 cup hot sausage, cooked/drained/crumbled
1 cup sharp cheddar cheese, grated
1 can buttermilk biscuits
1 egg, beaten

Preheat oven to 400ºF. Combine eggs and sour cream, mix well and set aside. Spray hot skillet with vegetable spray and cook egg mixture until soft. Add sausage and cheese until eggs are set or until cheese melts. On a piece of floured wax paper, roll each biscuit until 1/4 inch thick. Spoon heaping tablespoon of egg mixture into center of dough. Fold dough over and seal edges using a fork. Using a knife, cut small hole into the top of crust to allow steam from pie to be released while cooking. Repeat steps with additional biscuits. Place on an ungreased baking sheet and bake for 10 minutes. Lightly brush top of each pie with egg wash and return to oven and bake for 5 minutes or until golden brown.

Cream Cheese & Lemon Breakfast Roll
Makes 16 rolls

1 (8 oz.) package cream cheese
1 egg
1/3 cup brown sugar
1 teaspoon vanilla butter & nut flavoring
1/3 cup instant lemon pudding & pie filling
2 (8oz) cans croissants
Sugar & Cinnamon
1 cup pecans, chopped

Preheat oven to 350°F. Combine cream cheese, egg, sugar, and flavoring. Beat with mixer until creamy. Add pudding and beat until mixture thickens, set aside. Sprinkle flour on a piece of wax paper and gently roll out croissants. Generously sprinkle crust with sugar & cinnamon and spoon filling into center of croissant. Spread filling over croissant, leaving 1/4 inch from sides of crust. Sprinkle pecans over filling. Starting at one edge of crust, roll croissant until completely rolled. Using a serrated knife, slice croissant into ½ inch thick slices and place in a round baking pan. Sprinkle with sugar & Cinnamon. Bake for 20 minutes or until golden brown.

Drizzle glaze over rolls while hot.


1 cup confectioner’s sugar
1 teaspoon melted butter
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla butter & nut flavoring

In a small bowl, mix all ingredients together and stir until smooth.

Holly Gillis Hidell, MS,RD,LD
Media and Nutrition Director
Georgia Egg Commission