Recipes From Louise
By Louise McClain Special to The True Citizen

Breakfast is necessary to start your day off right. And ringing that breakfast bell has never been easier when you serve your family one of these delicious dishes.

Breakfast Sandwich ¼ cup cholesterol-free egg product 1 English muffin, split, toasted 1 2% or Fat Free Cheese 1 slice turkey bacon, cooked, cut crosswise in half

Spray small skillet with cooking spray. Add egg product; cook on medium heat 3 minutes or until set, stirring occasionally. Spoon egg onto muffin half; cover with cheese and turkey bacon. Top with remaining muffin half. Makes 1 sandwich.

Pineapple-Orange Blossoms 1 can refrigerated cinnamon rolls with icing ½ cup crushed pineapple, welldrained on paper towels 1/3 orange marmalade 4 oz. cream cheese, softened

Heat oven to 350 degrees. Spray 8 muffin cups with cooking spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each sprayed muffin cup. In small bowl, mix pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.

Bake at 350 degrees for 17 to 22 minutes or until light golden brown. Cool in pan on wire rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate. Remove cover from icing; microwave on medium (50%) for 10 to 15 seconds or until drizzling consistency. Drizzle icing over warm rolls. Serve warm. Makes 8 rolls.

Breakfast Pizza

1 lb. regular, sage or hot bulk pork sausage 1¼ cups frozen shredded hash brown potatoes, thawed 1 cup (4 oz.) shredded cheddar cheese 5 eggs ½ cup milk ¼ tsp. salt 1/3 tsp. pepper Grated Parmesan cheese Paprika, optional

In a skillet, brown sausage; drain. Spoon into an ungreased 10-inch pie pan. Top with potatoes and cheddar cheese. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Sprinkle with Parmesan cheese and paprika if desired. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden brown. Yield: 6 servings.

Ham and Cheese Muffins 2 eggs 3 cups Bisquick mix 1 cup milk 3 TBSP vegetable oil 1 pkg. (4 oz.) shredded Cheddar cheese (1 cup) ¾ cup chopped fully cooked ham (1/4 lb.)

Heat oven to 400 degrees. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)

Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in ¾ cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining ¼ cup cheese evenly over tops of muffins. Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins. Makes 12 muffins.