Ingredients:
1/2 package hash browns
6 large eggs
1 1/2 cup milk
1 small onion (diced)
3 jalapeno peppers (seeded & diced)
1/2 green bell pepper (seeded & diced)
1 small bag mexican style grated cheese
6 slices pepper jack cheese (crumbled)
1 roll spicy sausage
2 grated garlic cloves
Salt and pepper to taste

Instructions:
Brown sausage and drain, set aside. Scramble eggs and milk, set aside. In a large greased iron skillet or large greased glass casserole dish layer as follows:
1/3 your hash browns (making sure you cover the bottom), 1/2 the sausage, 1/2 of all the veggies, 1/2 the crumbled jalapeno cheese, salt and pepper. Layer the same way again. Top with the last of your hash browns and the mexican cheese. Pour the egg mixture over the top and bake at 375 for 20-30 minutes until done and brown on top. Cut and serve. Will feed 5-6.

Note: You can top with salsa for that extra spicy kick.

Ingredients:
1 medium banana, sliced, frozen
1 cup strawberries, halved, frozen
¼ cup orange juice concentrate, undiluted
1 ½ cups fat-free milk
¼ teaspoon almond extract

Instructions:
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately. Yield 3 cups.

SemiTough

Ingredients:
6 medium peaches (2 lbs)
2 tbls butter
1/2 cup plus 2 tbls sugar
3 large eggs
3/4 cup milk
3/4 cup flour
1/4 tsp salt

Instruction:
Peel & remove pit from peaches; cut each into 8 wedges. Preheat oven to 425 degrees. In 12-inch skillet with oven-safe handle, heat butter, 1/2 cup sugar & 1/4 cup water to boiling over medium-high heat. Add peach wedges to mixture in skillet; cook, stirring occasionally, about 15 minutes, until peaches are golden and sugar mixture begins to caramelize.

Whisk together milk, eggs, flour, salt and remaining 2 tbls of sugar until smooth. When peaches are golden and lightly caramelized, pour egg mixture over. Place skillet in oven; bake pancake 15 minutes or until puffed and golden. Serve immediately.

Variations: This came out SO good! I left it in the oven just a bit too long, about 20 minutes, and the sugar mixture in the bottom of the pan REALLY caramelized into crunchiness.

Of course, you could use apples, pears, plums or what have you

Janet

This recipe is for a large group or party.

Large lightly greased glass baking dish
1 package or roll of sausage; broken up, cooked and drained
1 sweet onion; diced
6-8 eggs; scrambled
several slices of bread; wheat or white lightly toasted
2 large potatoes; grated or you can use prepackaged
1 bellpepper; grated or diced fine (You can substitute with Jalapenos)
1 package grated cheddar cheese
Salt and pepper to taste.

Pre-heat oven to 350.

Line the glass dish with the toast. Add in half the cheese, onion and pepper to your eggs and mix well. Layer in your sausage evenly and pour the eggs in. Top with your grated potatos and the rest of the cheese. Bake until the eggs are done and the potatos are browned.

Will serve 8 to 10 people.

Phoenix

Serves: 9 to 12

Ingredients:
2 cups biscuit baking mix
1 cup milk
4 eggs
2 cups (1 pint) heavy cream
1/2 teaspoon white pepper
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups (5 ounces) shredded Swiss cheese

Instructions:
1. Preheat the oven to 350 degrees F.
2. Coat a 9- by 13-inch baking dish with nonstick cooking spray. In a medium bowl, combine the baking mix and milk; mix well.
3. Spread the mixture in the baking dish.
4. In a medium bowl, beat the eggs, heavy cream, and white pepper until well blended.
5. Stir in the cheese and pour over the batter in the baking dish.
6. Bake for 40 to 45 minutes, or until golden brown. Cool slightly.
7. Cut into bars and serve.

Note: Allow these to reach room temperature then cut into bars for an on-the-go breakfast treat.

Steel Cowboy