8 eggs
1/2 cup milk
4 ounces package (or 1 cup) cheddar cheese, shredded
1 cup ham, chopped
1/4 cup green pepper, chopped
1/4 cup onion, chopped

Preheat oven at 400° degrees F.
In a bowl, beat the eggs and cream until light and fluffy. Stir in the cheese, ham, green pepper,
and onion. Pour into a greased 9 inch square baking dish. Bake at 400° degrees F for 35 minutes
or until golden brown (center should be firm, not liquidly.) Let stand for a minute or 2 before
cutting. 4-6 servings

Quick & Easy Egg Sandwiches

8 eggs
8 slices of wheat bread
1/2 stick melted butter

Preheat oven at 350° degrees F. Grease cookie sheet, butter bread and arrange on pan. Break
eggs in cup and pour 1 egg onto each slice of bread, careful not to break yolk. Bake 10 minutes
or until whites of eggs are set. Makes 8 servings .

If you wish, you may add a slice of American cheese on top of the egg, once it is finished, out of
the oven, and still hot.

Easy Skillet Breakfast

2 pounds red potatoes, cooked, cooled and sliced (with skin on)
1/2 pound bacon, cooked and crumbled
2 teaspoons parsley flakes
1/2 cup onion, chopped
16 eggs
1/4 cup water
2 teaspoons Worcestershire sauce
1/2 cup cheddar cheese, shredded
olive oil

Put olive oil in a large skillet, brown the onions and potatoes. Potatoes should lay flat in several
layers. Cover with bacon, parsley, and onion. In medium bowl, whisk eggs, water, and
Worcestershire sauce. Sprinkle in Cheddar cheese. Pour over potatoes. Cook over low-medium
heat, with lid on, 5 to 10 minute. Check at 5 minutes intervals. When eggs are set, remove from
heat; cut into wedges. Serve hot. 6 – 8 servings.

Easy Skillet Breakfast

2 pounds red potatoes, cooked, cooled and sliced (with skin on)
1/2 pound bacon, cooked and crumbled
2 teaspoons parsley flakes
1/2 cup onion, chopped
16 eggs
1/4 cup water
2 teaspoons Worcestershire sauce
1/2 cup cheddar cheese, shredded
olive oil

Put olive oil in a large skillet, brown the onions and potatoes. Potatoes should lay flat in several
layers. Cover with bacon, parsley, and onion. In medium bowl, whisk eggs, water, and
Worcestershire sauce. Sprinkle in Cheddar cheese. Pour over potatoes. Cook over low-medium
heat, with lid on, 5 to 10 minute. Check at 5 minutes intervals. When eggs are set, remove from
heat; cut into wedges. Serve hot. 6 – 8 servings.

Easy Stir-Fry

Makes 4 servings

Serve this stir-fry over couscous, brown rice, or your favorite whole grain.

1 15-ounce can of your favorite beans, or 1 package vegetarian chicken substitute
1 16-ounce bag frozen stir-fry vegetables
1/4 cup low-fat stir-fry sauce

Heat beans in a large skillet or wok. If using vegetarian chicken substitute, cook according to package directions. Mix in vegetables and sauce.

Per serving (1/4 of recipe): 163 calories; 1.4 g fat; 0.2 g saturated fat; 7.8% calories from fat; 0 mg cholesterol; 10.6 g protein; 29.2 g total carbohydrates; 2.8 g sugar; 7.5 g fiber; 1406 mg sodium; 96 mg calcium; 4.1 mg iron; 42.2 mg vitamin C; 543 mcg beta-carotene; 1.7 mg vitamin E

Recipe from Brie Turner-McGrievy, M.S., R.D.