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**Additional breakfast  & brunch recipes in the Brownie Pan section

Cook either or all:
4 slices bacon
4 links sausage
1 cup ham, cubed

2 pkgs refrigerator Crescent Rolls
Layout on White Stone with Handles (refer to picture on main page)
Press center section together leaving small center opening
8 eggs
2 tsp Dijon Mustard Rub
1/2 cups milk
Salt & Pepper
Whip together

2 cloves fresh garlic, peeled
1 bell pepper, seeded & sectioned
Breakfast meat (whichever you chose)
Place in Manual Food Processor and mince to Pesto consistency.
Combine with eggs in bowl.

In Stir-Fry Skillet, cook egg mixture to moist scramble (do not stir constantly) push cooked eggs to outside.
Combine cheeses of choice
I used:
1 cup mild cheddar, grated
1 cup mozzarella, grated
½ cup Cotija, crumbled
A Mexican blend

Spread 1 cup around center of the rolls.
Put ALL of egg mixture on top of cheese.  It seems like too much but it works.
Spread remaining cheese on top of eggs
Take the points of the rolls over the top of the mixture and tuck down under (does not have to tuck tight). Clean up extra cheese so not to burn.
Bake at 375° for 20-25 minutes.  Place a bowl of Salsa in the center.
(and after making this 6 times in 3 weeks you would think I would have taken a picture of the finished piece…nope forgot every time)

½ zucchini, diced
½ yellow squash, diced
¼ onion, diced
½ red pepper, diced
Asparagus, thinly sliced
1 clove fresh garlic, minced
½ tsp Pantry Dijon Mustard Rub
Real Bacon bits
2 eggs
1 cup milk
½ cup bisquick

Easiest and fastest way to dice vegetables is use
the French Fry cutter, then cut into cubes with knife.
Mix eggs, milk, bisquick together combine vegetables
and bacon bits. Pour into Brownie Pan, top with cheese.
Bake at 350° for 15 minutes.

3 large McIntosh apples - peeled, cored, and chopped
1/4 cup water
2 tablespoons white sugar
1/2 teaspoon ground cinnamon, or to taste
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups butter

Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.

Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.

 Bake in the preheated oven until golden brown, 15 to 20 minutes.

2 cup Colby/Monterey cheese, grated-divided
1 pkg 22 oz. frozen Obrien hash browns, thawed
8 oz cream cheese, softened
12 eggs
½ tsp coarsely ground black pepper
8 oz thickly sliced deli ham
2 green onions, sliced
3 plum or roma tomatoes

Preheat oven to 450°. Lightly brush Large Bar Pan with vegetable oil. Grate cheese. Sprinkle hash browns over bar pan in an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

In large bowl, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely shop ham. Slice green onions. Place ham in Saute pan. Cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

Remove bar pan from oven. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set.

Meanwhile, slice tomatoes in half lengthwise. Scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and green onions. Cut into squares and serve.

Suggested Tools & Toys
Bar Pan
Classic Batter Bowl
Saute Pan
Santoku knife
Can opener
Utility knife
Silicone Brush
Wire Whisk
Cutting Board

1 pkg. (2.5 oz.) processed ham, chopped
1/8 tsp. ground black pepper
1-1/2 tsp. Dijon mustard
1 small onion, chopped (about ¼ cup)
1 pkg. (8 oz.) refrigerated crescent rolls
1 egg
½ cup (2 oz.) Shredded Swiss cheese

Preheat oven to 350 degrees F. Lightly spray Deluxe Mini-Muffin Pan with olive oil Kitchen Spritzer.
Finely chop ham and onion using Food Chopper; place in Classic Batter Bowl.
Add cheese, egg, mustard and pepper; mix well.
Unroll crescent rolls and press dough into one large rectangle.
Cut rectangle into 24 pieces using Pizza Cutter. Or use Busciut Cutters to cut round shapes.
Press dough pieces into muffin cups using Mini-Tart Shaper dipped in flour.
Fill each muffin cup with filling using small Stainless Steel Scoop.
Bake 13-15 minutes or until lightly browned.

Yield: 24 servings


6 eggs
1/2 lb. Mushrooms, chopped
½ cup sun-dried tomatoes (in oil), chopped
1 cup light cream
3 cloves garlic, pressed
½ cup shredded Cheddar cheese
1 small onion, chopped fine
¼ cup shredded Parmesan cheese
pie crust
salt & pepper

Preheat oven to 350 degrees F.
Sauté onions, mushrooms and garlic in butter until soft. Set aside.
Beat eggs, add cream and mix well.
Add onion mixture, sun dried tomatoes, cheeses and salt & pepper (to taste).
Mix well.
Cut circles out of pie crust and put in greased mini-muffin pans.
Fill crust cups with mixture.
Bake for 20 minutes.


3 tablespoons snipped fresh chives
1 teaspoon olive oil
1/2 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
3 cups frozen potatoes O'Brien with onions and peppers, thawed
1 garlic clove, pressed
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese, divided
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 carton (16 ounces) pasteurized refrigerated egg product
2 small plum tomatoes, sliced
Additional snipped fresh chives (optional)

1.  Snip chives with Kitchen Shears. Heat oil in (10-in.) Skillet over medium-high heat until hot. Add asparagus, potatoes and garlic pressed with Garlic Press; cook and stir 4 minutes. Reduce heat to low. Sprinkle chives, 1/2 cup of the cheese, salt and black pepper over potato mixture. Pour egg product over potato mixture. Cover; cook 14-15 minutes or until egg mixture is set in center. Remove from heat.
2.  Meanwhile, using Ultimate Mandoline fitted with v-shaped blade, slice tomatoes. Arrange tomato slices in an overlapping circular pattern over top of frittata. Sprinkle with remaining cheese. Cover, let stand until cheese is melted. Garnish with additional snipped chives, if desired. Cut into wedges.
Yield:  6 servings
Cook's Tips:  If desired, 1 1/2 cups fresh broccoli florets can be substituted for the asparagus.
     Frozen potatoes thaw quickly in the microwave. Place them in the Small Micro-Cooker(R) and follow the directions on the package for thawing in the microwave.
     Pasteurized refrigerated egg product comes in cartons and can usually be found near the eggs in the grocery store. Made of 99% egg whites, it is a cholesterol-free, fat-free and low-calorie product. Use it in place of whole eggs in many your favorite egg dishes.
Use the Small Nylon Turner to cut the frittata into wedges without damaging the pan's nonstick surface.

½ cup butter, softened
1 cup sugar
2 eggs, beaten
½ cup milk
2 cups flour
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 cups fresh blueberries & raspberries (may use frozen)

In a medium mixing bowl, cream together butter & sugar.  Add eggs and mix well; stir in milk.  Combine dry ingredients and add to the mixture; stir to combine.  Gently fold in berries.  Fill muffin cups about 2/3 full.  Sprinkle tops with a little Sweet Cinnamon Sprinkle and bake in a preheated 350 degree oven for about 20 min. or until lightly browned.  Makes about 12 muffins.