By Susan McClanahan

School is back in session and so are busy school time schedules. The family calendar soon becomes packed with events, activities and added things to do. To keep up with long, busy days, everyone needs a good nutritious breakfast to keep going.

With a little thought and planning, you can provide a great start for your child's busy day. I've included recipes for main dishes and sweet breakfast treats, and a few other breakfast or brunch surprises.

As always, be sure to go online to finish reading all of the recipes in this column that don't fit here in limited printed space.

Maple Cream Breakfast Treat

• 1 cup brown sugar, packed
• 1/2 cup chopped pecans
• 1/3 cup maple-flavored syrup
• 1/4 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons butter, softened
• Optional: 1/2 cup sweetened flaked coconut
• 2 (12 ounce) tubes refrigerated flaky biscuits

In a greased 13-x 9-inch baking pan, combine brown sugar, nuts, syrup and melted butter. Spread evenly in bottom of pan; set aside. Blend cream cheese, powdered sugar and softened butter until smooth; stir in coconut, if using, and set aside. Separate dough into 20 biscuits; press or roll each biscuit into a 4-inch circle.

Spoon one tablespoon of cream cheese mixture down center of each biscuit to within 1/4 inch of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls seam-side down over brown sugar mixture in pan in 2 rows of 10 rolls each. Bake at 350 degrees for 25 to 30 minutes, or until deep golden. Let stand for 3 to 5 minutes before inverting onto a serving platter. Serves 5 to 6.

Bacon and Egg Quesadillas

• 2 tablespoons butter, divided
• 4 (8-inch) flour tortillas
• 5 eggs, beaten
• 1/2 cup milk
• 2 (8 ounce) packages shredded Cheddar cheese
• 6 to 8 slices bacon, crisply cooked and crumbled
• Optional: salsa, sour cream

Lightly spread about 1/4 teaspoon butter on one side of each tortilla; set aside. In a bowl, beat eggs and milk until combined. Pour egg mixture into a hot, lightly greased skillet; cook and stir over medium heat until done. Remove scrambled eggs to a dish and keep warm. Melt remaining butter in the skillet and add a tortilla, buttered-side down. Layer with 1/4 of the cheese, 1/2 of the eggs and 1/2 of the bacon. Top with 1/4 of the cheese and a tortilla, buttered-side up. Cook one to 2 minutes on each side, until golden. Repeat with remaining ingredients. Cut each into 4 wedges and serve with salsa and sour cream, if desired. Serves 4.

Overnight Caramel Pecan Rolls

For this recipe you can use a Bundt pan or a solid tube pan that does not have a removable bottom.

• 2 (3.4-ounce) packages instant butterscotch pudding mix
• 1 cup brown sugar, packed
• 1 cup chopped pecans
• 1/2 cup chilled butter
• 36 frozen rolls, divided

Combine dry pudding mixes, brown sugar and pecans in a bowl. Cut in butter; set aside. Arrange half the frozen rolls in a lightly greased tube pan that does not have a removable bottom. Sprinkle half the pudding mixture over top. Repeat layering with remaining rolls and pudding mixture. Cover loosely; refrigerate overnight. Bake at 350 degrees for one hour. Invert onto a serving plate. Serves 10 to 12.

Breakfast Burritos

• 1 (16 ounce) package ground pork sausage
• 1 (8ounce) package shredded Mexican-blend cheese
• 1 (10 ounce) can diced tomatoes with green chilies
• 5 eggs, beaten
• 8 (10-inch) flour tortillas

Brown sausage in a skillet; drain. In a bowl, combine sausage, cheese and tomatoes. Cook eggs in the skillet. Add eggs to sausage mixture and mix thoroughly. Divide mixture evenly among tortillas and roll tightly. Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray. Makes 8 servings.

Special Breakfast Bacon

• 1/2 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1/2 pound bacon

In a bowl, combine brown sugar and cinnamon. Cut each bacon slice in half crosswise; dredge each slice in brown sugar mixture. Twist bacon slices and place in an ungreased 13- x 9-inch baking pan. Bake at 350 degrees for 15 to 20 minutes, until bacon is crisp and sugar is bubbly. Place bacon on aluminum foil to cool. Serve at room temperature. Makes 8 servings.

Apple Fritter Pancakes

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 1 egg, beaten
• 1 cup milk
• 1 tablespoon oil
• 1/2 cup applesauce
• 1/4 to 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon-sugar
• Garnish: butter, powdered sugar

Combine all ingredients except garnish in a bowl; mix well. Drop batter by 1/4 cupfuls onto a greased cast-iron griddle over medium heat. Turn pancakes when tops start to bubble. Continue to cook until both sides are golden. Serve pancakes with butter and powdered sugar.

Makes 6 servings.

Cinnamon Maple Fried Apples

• 2 tablespoons butter
• 3 to 4 apples, peeled, cored and sliced into wedges
• 1/4 cup maple syrup
• 1/4 cup brown sugar, packed
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

In a skillet over medium heat, melt butter and add sliced apples. Toss to coat; simmer until apples begin to soften. Add remaining ingredients to skillet. Simmer over medium heat, stirring often, until sauce is thickened and bubbly. Serves 4.

Easy Brunch Skillet

• 6 slices bacon, diced
• 6 cups frozen diced potatoes
• 3/4 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 eggs
• 1/2 cup shredded Cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Drain and set aside, reserving 2 tablespoons drippings. In the same skillet, add potatoes, green pepper, onion, salt and pepper to drippings. Cook and stir for 2 minutes. Cover and cook for about 15 minutes, stirring occasionally, until potatoes are golden and tender. With a spoon, make 6 wells in potato mixture. Crack one egg into each well, taking care not to break the yolks. Cover and cook on low heat for 8 to 10 minutes, until eggs are completely set. Sprinkle with cheese and bacon. Serves 4 to 6.

Blueberry Sausage Breakfast Bake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon. baking soda
• 1/2 cup butter
• 3/4 cup sugar
• 1/4 cup brown sugar, packed
• 1 (8 ounce) container sour cream
• 2 eggs
• 1 pound ground pork sausage, browned and drained
• 1 cup blueberries
• 1/2 cup chopped pecans

Blueberry Sauce:

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 cups blueberries
• 1/2 cup lemon juice

In a medium bowl, mix flour, baking powder and baking soda; set aside. In a large bowl, beat butter until fluffy with an electric mixer on medium speed. Add sugars and sour cream; beat until combined. Add eggs, one at a time, beating just until combined. Add butter mixture to flour mixture. Fold in sausage and berries. Pour batter into an ungreased 13-x 9-inch baking pan. Spread evenly in pan; sprinkle pecans on top. Bake at 350 degrees for 35 to 40 minutes, until a toothpick comes out clean. Cool on a wire rack; cut into squares. To make Blueberry Sauce: Combine sugar and cornstarch in a medium saucepan; add water and berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in lemon juice; cool slightly before pouring over cake. Makes 15 servings.

Scotch Eggs

• 1 pound ground pork sausage
• 2 tablespoons dried parsley
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 8 eggs, hard-boiled and peeled
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs, lightly beaten
• 1-1/2 cups dry bread crumbs
• Oil for frying
• Optional: mustard

Combine sausage and herbs; mix well. Divide into 8 patties. Cover each hard-boiled egg with a sausage patty, pressing to cover and seal. Combine flour, salt and pepper. Roll eggs in flour mixture, then in beaten eggs and bread crumbs. Heat one inch of oil in a saucepan over medium-high heat. Cook eggs, a few at a time, in hot oil for 10 minutes, or until golden on all sides. Drain; chill in refrigerator. Slice into halves or quarters. Serve chilled with mustard, if desired. Serves 8.

Cranberry Pancakes

• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats, uncooked
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 2 tablespoons oil
• 1 egg, beaten
• 1/2 cup white chocolate chips
• 1/2 cup sweetened dried cranberries

In a bowl, mix flour, oats, sugar, baking powder, baking soda and salt. Add vanilla, buttermilk, oil and egg; stir until well blended. Stir in white chocolate chips and cranberries. In a large, lightly greased griddle over medium heat, drop batter by 1/4 cupfuls. Cook for about 3 minutes, until tops start to form bubbles. Flip and cook 2 additional minutes, or until both sides are golden. Serves 4.

Warm Cranberry Orange Drink

• 1 (16ounce) package frozen cranberries, thawed
• 4-inch cinnamon stick
• 8 cups water
• 1 (6-ounce) can frozen orange juice concentrate, thawed
• 1 (6-ounce) can frozen lemonade concentrate, thawed
• 1 cup sugar

In a saucepan, bring cranberries, cinnamon stick and water to a boil. Boil for 5 minutes. Strain, discarding cranberries and cinnamon stick. Return juice to saucepan. Add juice concentrates and sugar to saucepan; stir until sugar melts. Serve warm. Makes 20 servings.

Peanut Butter Crunch Coffee Cake

• 1 teaspoon cinnamon
• 1-1/4 cup sugar, divided
• 1/2 cup butter, softened
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cup all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped pecans
• 4 chocolate-covered crispy peanut butter candy bars, crushed

Mix together cinnamon and 1/4 cup sugar; set aside. In a bowl, beat 1/2 cup butter until creamy. Beat in sour cream, vanilla and eggs. In a separate bowl, combine flour, baking powder, baking soda, remaining sugar and salt. Add to butter mixture; mix thoroughly. Spoon half the batter into a greased 8-x 8-inch baking pan. Sprinkle with half each of the cinnamon-sugar, pecans and crushed candy bars. Pour remaining batter into pan; top with remaining cinnamon-sugar, pecans and crushed candy bars. Bake at 325 degrees for 45 minutes. Cool in pan on a wire rack for 15 minutes. Makes 8 to 10 servings.

Amish Baked Oatmeal

• 1/4 cup butter, softened
• 1 egg, beaten
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons oil
• 1-3/4 cups quick-cooking oats, uncooked

Mix the first 8 ingredients together until smooth; pour into a greased 13-x 9-inch baking pan. Stir in oats; bake at 350 degrees for 30 to 35 minutes. Serves 6 to 8. Garnish with additional cream, fruit, brown sugar, syrup, etc

Sausage English Muffins

• 1 pound ground turkey sausage
• 1/4 cup butter
• 1 (5-ounce) jar sharp pasteurized process cheese spread
• 1/4 teaspoon garlic powder
• 6 English muffins, split

In a skillet over medium heat, brown sausage; drain. Add butter, cheese and garlic powder; mix and cook until cheese melts. Spread sausage mixture on 6 English muffin halves. Place on an ungreased baking sheet and bake at 350 degrees for 15 minutes, or until heated through. Top with remaining halves of English muffins. Makes 6.

Yummy Sausage Cups

This is a special treat for a brunch or breakfast served in fancy little store bought phyllo cups. Very easy with nice presentation for a special day or occasion. Add a lovely fruit cup and a nice beverage for a full meal breakfast or brunch.

• 1 pound maple-flavored ground pork breakfast sausage
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (16 ounce) container sour cream
• 1 (1 ounce) package ranch salad dressing mix
• 4 (2.1 ounce) packages frozen phyllo cups

Brown sausage in a skillet over medium heat; drain and return to skillet. Stir in remaining ingredients except phyllo cups. Fill each phyllo cup with a scoop of sausage mixture. Arrange cups on ungreased baking sheets. Bake at 350 degrees for 15 minutes, or until heated through and cups are golden. Makes 5 dozen.

Apple Coffee Cake

• 3 eggs, beaten
• 1 cup oil
• 2 cups sugar
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon nutmeg
• 1 tablespoon cinnamon
• 2 cups apples, peeled, cored and chopped
• 1 cup chopped walnuts or pecans

Glaze:

• 1 cup powdered sugar
• 1-1/2 tablespoon milk
• 1/2 teaspoon vanilla extract

In a bowl, combine all ingredients except apple and nuts; mix well. Stir in apple and nuts; pour into greased and floured Bundt pan. Bake at 300 degrees for 45 minutes. Increase heat to 325 degrees and bake an additional 20 minutes. Cool on a wire rack for 20 minutes; turn out onto a serving plate. For Glaze: In a bowl, whisk together powdered sugar, milk and vanilla; drizzle over cake before serving. Serves 16.

Impossible Breakfast Pizza Quiche

What child does not like cold pizza for breakfast? This recipe provides the delicious flavor of pizza into a hot get-your-day started quiche.

• 1/2 cup pepperoni, diced
• 1 (8 ounce) can sliced mushrooms, drained
• 5 eggs, beaten
• 3/4 cup milk
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried basil
• 1 (8 ounce) package shredded mozzarella cheese

Layer pepperoni and mushrooms in a greased 9-inch pie plate. In a bowl, whisk together eggs, milk and seasoning; pour over pepperoni and mushrooms. Top with cheese. Bake, uncovered, at 400 degrees for 20 to 25 minutes, until golden and heated through. Serves 4 to 6.

Slow-Cooker Sausage and Potato Casserole

• 1 (32 ounce) package frozen shredded hashbrowns
• 1 pound ground pork sausage, browned and drained
• 1 onion, diced
• 1 green pepper, diced
• 1-1/2 cups shredded Cheddar cheese
• 1 dozen eggs, beaten
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper

Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8.

Fiesta Corn Tortilla Quiche

• 1 pound hot ground pork sausage
• 5 (6-inch) corn tortillas
• 1 (4-ounce) can chopped green chilies, drained
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 eggs, beaten
• 1/2 cup whipping cream
• 1/2 cup small-curd cottage cheese

Brown sausage in a skillet over medium heat; drain. Meanwhile, arrange tortillas in a lightly greased 9-inch pie plate, overlapping on the bottom and extending 1/2 inch over the edge of plate. Spoon sausage, chilies and cheeses into tortilla-lined pie plate. In a bowl, beat together remaining ingredients. Pour egg mixture over sausage mixture. Bake, uncovered, at 375 degrees for 45 minutes, or until golden. Cut into wedges to serve. Serves 4.

Sweet Bacon Monkey Bread

• 6 slices bacon
• 2 tablespoons butter
• 2 tablespoons maple syrup
• 1/4 cup brown sugar, packed
• 1/4 teaspoon cinnamon
• 2 (8 ounce) tubes refrigerated crescent dinner rolls

In a skillet over medium heat, cook bacon until crisp; drain on paper towels. Combine butter and syrup in a microwave-safe bowl. Microwave on high, uncovered, for 30 to 45 seconds, until hot. Add brown sugar and cinnamon; stir until dissolved. Spray an 8-x 4-inch loaf pan with non-stick vegetable spray; gently pour butter mixture into pan. Crumble bacon over top. Unroll one tube of rolls into a large rectangle; press perforations to seal. Cut rectangle into 8 rows by 3 rows, to make 24 pieces. Repeat with remaining tube. Form each piece of dough into a ball; layer balls in pan. Bake at 350 degrees for 30 to 35 minutes, until golden. Cool in pan 5 minutes. Place a serving plate over pan; carefully turn out onto plate. Serve warm. Serves 8.

Southern Vegetable Breakfast Casserole

• 1 pound ground pork sausage, browned and drained
• 1/2 cup green onions, chopped
• 1 green pepper, diced
• 1 red pepper, diced
• 1 jalapeño pepper, seeded and diced
• 2 tomatoes, chopped
• 2 cups shredded mozzarella cheese
• 1 cup biscuit baking mix
• 1 dozen eggs, beaten
• 1 cup milk
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

In a greased 3-quart casserole dish, layer sausage, onions, peppers, tomatoes and cheese. In a large bowl, whisk together remaining ingredients; pour over cheese. Bake, uncovered, at 350 degrees for 55 to 60 minutes, until set and top is golden. Let stand for 10 minutes before serving. Serves 6 to 8.

Blackberry Cinnamon Roll Cobbler

• 1 tablespoon cornstarch
• 1 (15 ounce) can blackberries, drained and juice reserved
• 1 teaspoon lemon juice
• 1 (8 ounce) tube refrigerated cinnamon rolls
• Garnish: frozen whipped topping, thawed

In a mixing bowl, dissolve cornstarch in reserved juice; add berries and lemon juice. Mix well; spoon into a greased 8-x 8-inch baking pan. Set aside. Separate cinnamon rolls; arrange over blackberry mixture. Bake at 400 degrees for 15 to 20 minutes, until golden and sauce is bubbly. Garnish with a dollop of whipped topping. Serves 8.

Mexican Brunch Casserole

• 2 (4 ounce) cans whole green chilies, drained
• 2 to 3 tomatoes, chopped
• 2 cups shredded Colby Jack cheese
• 1 cup biscuit baking mix
• 3 eggs
• 1 cup milk
• 1/2 teaspoon salt

In a lightly greased 8-x8-inch baking pan, layer chilies, tomatoes and cheese. Beat together remaining ingredients and spoon over cheese. Bake, uncovered, at 375 degrees for 30 to 35 minutes, until set. Serves 3 to 4.

Ham and Feta Cheese Omelet

• 2 eggs, beaten
• 1/4 cup crumbled feta cheese
• 1/4 cup cucumber, diced
• 2 tablespoons green onion, chopped
• 1/4 cup cooked ham, cubed
• Salt and pepper, to taste
• Garnish: salsa

Combine all ingredients except salsa in a bowl; mix well. Pour into a lightly greased saute pan or small skillet. Without stirring, cook over low heat until set. Fold over; transfer to serving plate. Serve with salsa. Makes one serving.

Savory Breakfast Pancakes

• 2 cups biscuit baking mix
• 1 cup milk
• 2 eggs, beaten
• 1/2 cup shredded mozzarella cheese
• 1/2 cup pepperoni, chopped
• 1/2 cup tomato, chopped
• 1/4 cup green pepper, chopped
• 2 teaspoons Italian seasoning
• Garnish: pizza sauce, grated Parmesan cheese

Stir together baking mix, milk and eggs until well blended; add remaining ingredients except garnish. Heat a lightly greased griddle over medium-high heat. Ladle batter by 1/4 cupfuls onto the griddle; cook until golden on both sides. Garnish with warmed pizza sauce and Parmesan cheese. Makes 15 pancakes.

Country Ham Biscuits

• 2 cups self-rising flour
• 1/2 cups plus 3 tablespoons butter, divided
• 1 cup cooked ham, ground
• 1-1/2 cups shredded sharp Cheddar cheese
• 3/4 cup plus 2 tablespoons buttermilk

Add flour to a bowl. Cut in 1/2 cup butter with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in ham and cheese. Add buttermilk; stir with fork until a moist dough forms. Drop dough by heaping teaspoonfuls onto a lightly greased baking sheet. Bake at 450 degrees for 10 to 13 minutes, until lightly golden. Melt remaining butter and brush over hot biscuits. Makes 2 to 3 dozen.

Skillet Bacon Frittata

• 3 tablespoons oil
• 2 cups frozen shredded hashbrowns
• 7 eggs, beaten
• 2 tablespoons milk
• 12 slices bacon, crisply cooked and crumbled
• 3/4 cup shredded Cheddar cheese

Heat oil in a large skillet over medium heat. Add hashbrowns and cook for 10 to 15 minutes, stirring often, until golden. In a bowl, whisk together eggs and milk. Pour egg mixture over hashbrowns in skillet; sprinkle with bacon. Cover and reduce heat to low. Cook for 10 minutes, or until eggs are set. Sprinkle with cheese; remove from heat, cover, and let stand about 5 minutes, until cheese is melted. Cut into wedges to serve. Makes 6 servings.

Buttermilk Oven Pancakes

• 1-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1-1/2 cups buttermilk
• 3 tablespoons oil
• Cinnamon-sugar to taste
• Garnish: butter, maple syrup

In a bowl, stir together flour, sugar, baking soda, baking powder and salt. In a separate bowl, combine egg, buttermilk and oil; add to dry ingredients. Stir just until mixed, but slightly lumpy. Spread batter evenly in a greased and floured 15-x 10-inch jelly-roll pan. Sprinkle with cinnamon-sugar to taste. Bake at 350 degrees for 16 to 18 minutes, until top springs back when lightly touched and edges are lightly golden. Cut into squares and serve with butter and maple syrup. Makes 4 to 6 servings.

Mushroom and Sausage Mini Quiches

• 1 (8 ounce) package breakfast turkey sausage links, sliced
• 1 teaspoon olive oil
• 1 (8 ounce) can sliced mushrooms, drained
• 1/4 cup green onions, sliced
• 1/4 cup shredded Swiss cheese
• 1 teaspoon pepper
• 5 eggs
• 3 egg whites
• 1 cup milk

Brown sausage in a skillet over medium-high heat; drain and transfer to a bowl. To the same skillet, add oil and mushrooms. Cook, stirring often, until golden, about 5 to 7 minutes. Add mushrooms to sausage. Stir in green onions, cheese and pepper. In a separate bowl, whisk together eggs, egg whites and milk. Divide egg mixture evenly among 12 lightly greased muffin cups. Sprinkle a heaping tablespoon of sausage mixture into each cup. Bake at 325 degrees for 25 minutes, or until tops are golden. Remove quiches from cups; cool on a wire rack. Makes one dozen.

Slow Cooker Breakfast Casserole

• 1 (32 ounce) package frozen diced potatoes, divided
• 12 slices center-cut bacon, diced, crisply cooked and divided
• 1 onion, diced and divided
• 1 green pepper, diced and divided
• 1/2 cup shredded Monterey Jack cheese, divided
• 1 dozen eggs
• 1 cup 2-percent reduced-fat milk
• 1 teaspoon salt
• 1 teaspoon pepper

Layer 1/3 each of potatoes, bacon, onion, green pepper and cheese. Repeat layers 2 more times, ending with a layer of cheese; set aside. In a bowl, beat together eggs, milk, salt and pepper. Pour over mixture in slow cooker. Cover and cook on low setting for 8 to 9 hours. Makes 10 servings.

Maple Ham and Egg Cups

• 1 tablespoon butter, melted
• 6 slices deli ham
• 1 tablespoon maple syrup
• 1 teaspoon butter, cut into pieces
• 6 eggs
• Salt and pepper, to taste
• English muffins, toast or biscuits

Brush muffin cups in pans with melted butter, line each cup with a slice of ham. Pour 1/2 teaspoon maple syrup over each ham slice, top with one pat of butter, Crack one egg into each ham cup, season with salt and pepper as desired. Bake at 400 degrees for 20 minutes or until eggs are set. Remove muffin cups from oven, use a spoon or gently twist each serving to loosen. Serve on English muffins, with toast or on split biscuits. Serves 6.

Cornbread Sausage Casserole

• 1 pound ground pork sausage
• 1 (16 ounce) package cornbread mix
• 1 (15 ounce) can cream-style corn
• 1/2 cup plus 2 tablespoons water
• 3/4 cup onion, diced
• Optional: 4 diced jalapeño peppers, or to taste
• 2 cups shredded Cheddar-Monterey Jack cheese

Brown sausage in a skillet over medium heat; drain and set aside. Combine cornbread mix, corn and water in a bowl; spread a 1/2-inch layer of batter in a greased 11-x 7-inch baking pan. Layer sausage, onion, jalapeño if using and cheese over batter. Top with remaining batter. Bake, uncovered, at 350 degrees for 35 minutes. Let stand 10 minutes before serving. Serves 8.

Sausage and Apple Breakfast Pie

• 1 (21 ounce) can apple pie filling
• 1 (9-inch) deep-dish pie crust, unbaked
• 1 pound ground pork sausage, browned and drained
• 8 ounces shredded sharp Cheddar cheese
• 1/2 cup brown sugar, packed
• 1/4 cup biscuit baking mix

Spread pie filling in crust. Top with sausage and cheese; set aside. In a small bowl, combine brown sugar and biscuit mix. Sprinkle over cheese; gently press down with spoon. Crust will be very full. Set pie plate on a baking sheet. Bake at 350 degrees for 45 minutes, or until bubbly and crust is golden. Let stand 5 minutes; cut into wedges. Makes 6 servings.

Nutty French Toast Bake

• 1 loaf French bread, torn into bite-size pieces
• 1 teaspoon cinnamon
• 1 cup chopped nuts
• 1/2 cup raisins
• 6 eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup half-and-half
• 1 cup milk
• 1/2 cup maple syrup
• 1/2 cup brown sugar, packed
• 1/2 cup butter, melted

Mix bread, cinnamon, nuts and raisins together; spoon into a greased 13-x 9-inch baking pan. Set aside. Beat eggs, vanilla, half-and-half and milk together; stir in maple syrup. Pour over bread; sprinkle with brown sugar. Drizzle with butter; refrigerate for at least one hour. Bake at 350 degrees for 45 minutes to one hour. Serves 6 to 8.

Creamed Eggs and Toast

• 2 (10-3/4 ounce) cans cream of mushroom soup
• Milk, measured into 1 empty soup can
• 6 eggs, hard-boiled, peeled and sliced
• Ground pepper, to taste
• 8 to 10 slices bread, toasted

Heat soup and one soup can of milk in a large saucepan; add eggs. Continue cooking, stirring frequently, until mixture is warmed but not boiling. Serve over toast. Add bottled hot sauce, if desired. Makes 8 to 10 servings.

Morning Wake Up Lemon Muffins

• 1-3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (8 ounce) carton lemon yogurt
• 1 egg
• 1/3 cup butter, melted
• 1 tablespoon fresh lemon juice
• 2 tablespoons lemon zest
• 1/2 cup flaked coconut
• Optional 1/2 cup poppy seed

Topping:

• 1 tablespoon lemon juice
• 1/4 cup sugar
• 1/2 cup flaked coconut

Combine first 5 ingredients; set aside. In a large mixing bowl, mix remaining muffin ingredients together; stir in flour mixture. Spoon into muffin tins lined with baking cups; bake at 400 degrees for 18 to 22 minutes. Prepare Topping: Stir together lemon juice and sugar in a saucepan over medium heat until sugar dissolves. Remove from heat; fold in coconut. Let muffins cool for 5 minutes; remove from pans. Pierce muffin tops; spoon topping over each muffin before serving. Makes one dozen.

Hot Cheese Toast

• 1 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dry ranch salad dressing mix
• 1/4 teaspoon paprika
• 2 green onions, chopped
• 1 (2-1/2 ounce) package chopped almonds
• 1 (8 ounce) package shredded Cheddar cheese
• 2 tablespoons real bacon pieces
• 15 bread slices, halved

Combine all ingredients except bread slices; mix well. Spread on half-slices of bread; arrange slices on a lightly greased baking sheet. Bake for 10 minutes at 400 degrees, until golden. Serve hot. Makes 12 to 15 servings.

Have a great week, and until next time, happy cooking