And, of course, dessert is always served. It might be layers of frosted flakes, ice cream and fruit, topped off with cool whip or chocolate syrup in a clear goblet or compote, or it might be a wedge of apple crumb pie!

How about tomorrow at 8:30?

Heat oven to 400. In a saucepan, melt butter; stir in brown sugar and pineapple until sugar is dissolved. In bowl, mix together eggs, milk and salt. In a 9 x 13 baking dish, spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture. Bake in middle of oven for 20-25 minutes or until bread is golden. Cool in pan several minutes before serving. 

Heat oven to 350. Grease bottom and sides of 9 x 13 baking dish. Mix soups, sour cream, milk and pepper in large bowl. Stir in potatoes; spoon into baking dish. Bake, uncovered, 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown around edges. Serves 8. (To make this the night before, assemble the recipe in the baking dish, cover and refrigerate overnight. Bake, uncovered, 40 minutes. Sprinkle with cheese and bake 15 to 20 minutes longer as directed.)

Heat oven to 350. Grease 2 quart baking dish. In large bowl, combine all ingredients except cheese. Pour into greased baking dish. Bake at 350 for 45 to 55 minutes or until golden brown and set. Sprinkle with cheese. Bake an additional 1 to 2 minutes to melt cheese. Let stand 5 minutes before serving. Cut into squares. Serves 6.

Preheat oven to 350. Brown sausage; drain. Spread evenly in bottom of 9 x 13 pan. Spread cheese over sausage. Beat milk and eggs together and pour over cheese. May be refrigerated overnight at this point. Top with tater tots. Bake 35-45 minutes. Cool 5-10 minutes before serving.

Heat oven to 350. Grease a 9 x 13 baking dish. In a large bowl, combine the first 7 ingredients. Pour into baking dish. In separate bowl, combine topping ingredients; sprinkle over top. Bake, uncovered, at 350 for 1 hour or until heated through. Serves 10.

Stir dry ingredients together in large bowl and set aside. In medium bowl, beat milk, egg whites, oil and molasses; add to dry ingredients. Stir to mix; batter will be lumpy. In heated, oiled skillet, pour 1/4 cup batter; brown on both sides. Serve hot. Makes 8 to 10 pancakes.

Heat oven to 350. Mix all ingredients together and put into greased 9 x 13 pan. Bake at 350 for 20-25 minutes. Cut into bars to serve.

Put half of croutons in bottom of a greased 2 quart casserole. Very carefully crack eggs and place on top of croutons – making sure the yolk don’t break. Once all the eggs are on the croutons, take a sharp knife and slit each yolk one time. Dot eggs with butter, season with salt and pepper and half of cheese. Add the rest of the croutons; dot with more butter and rest of cheese.
Pour milk over casserole until you can see it at the top of the croutons. Bake 350 for 1 hour.

Heat oven to 325. Fry bacon until crisp; drain on paper towel. Discard all but 1 tablespoon of the drippings; saute onion in drippings until transparent, about 5 minutes. In medium bowl, whisk eggs until blended; stir in rest of ingredients except butter. Pour egg mixture into buttered 10 1/2" round or 9" square baking dish. Drizzle top with melted butter. Bake until set and light brown on top, about 35 to 40 minutes. Cut into wedges. Serve hot. Makes 6 - 8 servings.

Mix all ingredients and use 1/4 cup batter per pancake. Drop on hot skillet and cook until bubbles start to form on the top. Turn over and cook until done. Delicious!!

12 slices bread
3/4 c. peanut butter
5 tbls. jelly or jam
3 eggs
3/4 c. milk
1/4 tsp. salt
2 tbls. butter or margarine

Spread peanut butter on 6 slices of bread; spread jelly on other 6 slices of bread. Put slices together to form 6 sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.

3 c. frozen shredded hash browns, thawed
1/3 c. butter, melted
1 c. ham, diced
1 c. shredded cheddar cheese
1/4 c. green pepper (optional)
2 eggs
1/2 c. milk
1/2 tsp. salt
pepper to taste.

Press hash browns between paper towel to remove moisture. Press onto sides and bottom of pie pan (will resemble a crust). Drizzle with 1/3 cup butter. Bake at 425 for 15 minutes. Mix ham and cheese and spoon over crust. Beat eggs, milk, salt and pepper; pour over all. Reduce heat to 350 and bake for 25-30 minutes, or until knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

In skillet that bacon was prepared in, add cooked spaghetti and crumbled bacon; toss until well mixed. Stir in eggs and cheese and heat until cheese is melted. Makes 4 servings.

Note: 2 medium onion, coarsely chopped, can be added. Before the spaghetti is added to the drippings, cook onions in skillet until fork tender, about 5 minutes. Then add spaghetti.

5 tbls. Butter or margarine
4-5 large baking apples, peeled, cored and sliced
1 c. brown sugar
2 tbls. dark corn syrup
1 tsp. cinnamon
8 1-inch-thick slices large French bread
(4 inches wide)
3 large eggs
1 cup milk
1 tsp. vanilla

The day before serving, prepare apples and French toast. In large skillet, melt butter; add apple slices and cook, stirring occasionally until tender. Add brown sugar, corn syrup and cinnamon. Cook, stirring until brown sugar dissolves. Pour apple mixture into 9 x 13 pan and spread evenly over bottom. Arrange bread slices in one layer on top of apple mixture.

Beat eggs, milk and vanilla until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate overnight. Next day, heat oven to 375. Remove plastic wrap and bake French toast 30-35 minutes or until mixture is firm and bread is golden. Cool in pan 5 minutes. Invert serving tray over French toast and carefully turn both over to unmold so that the apple layer is on top. Spoon any apple slices or syrup left in pan over bread and serve immediately.

6 eggs (I always use eggbeaters)
1 1/2 c. flour
2 1/2 tsps. baking powder
1/2 tsp. salt
3/4 c. milk
6 strips bacon, cooked and crumbled
1 c. diced ham (about 1/2 lb.)
1 cup each Monterey Jack, Swiss and
sharp cheddar cheese

Beat eggs until foamy. Add flour, baking powder and salt to eggs. When mixed in, add milk; mix well. Stir in bacon, ham and cheeses. Pour into a greased loaf pan ( 9x5x3). Bake at 350 for 50-60 minutes or until toothpick inserted near the center comes out clean and top is golden brown. Serve warm. (Baked loaf may be frozen and reheated)

1 pita cut in half
2 eggs (eggbeaters work well)
salt and pepper
1/2 c. cooked, diced potatoes

Heat oven to 350. Put pita in oven to warm. Saute potatoes about 5 minutes until browned. Add eggs and stir until firm. Season with salt and pepper. Stuff warm pita halves with egg mixture. Makes 1 or 2 servings, depending on how hungry you are!

(our all-time favorite of favorites)
8 slices bacon, cooked and crumbled
2 Tbls. butter
2 Tbls. flour
1 c. milk
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
dash of garlic salt
3 hard cooked eggs, sliced
8 oz. egg noodles, cooked
4 oz. grated Cheddar cheese

Prepare white sauce by melting butter in saucepan; add flour and blend. Add milk gradually, stirring well; add Worcestershire, salt, pepper and garlic salt. Mix well; continue stirring over low heat until slightly thickened.

In large bowl, combine well-drained noodles, bacon, cheese and sauce. Mix well and pour into greased casserole dish. Bake at 350 for 30 minutes or until bubbly. This can be made the day before, baked and then reheated for breakfast. (This is one of those dishes that is just as good the next day). Serves 6-8.

1 (29 oz.) can sliced peaches
1 (1 lb.) can pear halves
1 (1 lb.) can apricot halves
1 (14 1/2 oz.) can pineapple chunks
1 small bottle maraschino cherries
1/2 tsp. almond flavoring
1/4 c. slivered almonds
2 doz. vanilla wafers, crushed
1/2 c. water
1/2 stick margarine or butter
1/2 c. brown sugar

Butter a 9 x 13 glass baking dish. Drain and mix fruit. Sprinkle with almond extract; add almonds and mix again. Put into baking dish. Sprinkle wafers over top. Cook water, butter and brown sugar together until sugar dissolves and butter melts. Pour over fruit. Cover and refrigerate overnight. Bake, covered at 350 for about 30 minutes. Uncover and bake 10 minutes or until piping hot. Makes 8-10 servings.

Grease 8 x 8 baking dish. Place _ of bread cubes in dish. Scatter cream cheese over bread, then spread 1/2 can pie filling over cheese. Add second layer of bread. Combine eggs, maple syrup and milk. Pour over top of all ingredients. Spread remaining pie filling on top. Sprinkle with cinnamon. Bake uncovered at 350 for 30 minutes, then uncover and bake for another 30 minutes.

For crust: combine water and garlic powder in a medium saucepan. Bring to a boil; stir in grits and bring to a boil again. Reduce heat to medium, cover and cook 5-7 minutes, or until thick, stirring occasionally. Remove from heat. In a small bowl, combine cheese, flour and egg. Stir cheese mixture into grits. Press grits mixture into bottom and 2 inches up sides of greased 9-inch springform pan. Preheat oven to 350. For filling, whisk eggs, mustard, salt and pepper in a large bowl. Stir in sausage, cheese and onions. Pour into crust. Bake 45-50 minutes or until knife inserted in center comes out clean. Serve hot or cool completely on a wire rack; cover and refrigerate until ready to reheat. To reheat, cover and bake in preheated 350 oven for 30-35 minutes, or until heated through. Remove sides of pan. Serve warm. Yield 8 to 10 servings.

(To use a 9 x 13 pan, cut in squares and remove with spatula.)

In skillet, cook sausage til browned; drain. Separate crescent dough into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward the center. Press over bottom and up sides to form a crust. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour over crust; sprinkle Parmesan cheese over all. Bake at 375 for 25-30 minutes. Serves 6 to 8.

Mix oil, sugar and eggs until sugar is dissolved. Add oatmeal and rest of ingredients; mix thoroughly. Bake at 350 for 30 minutes. Serve with milk, fruit, nuts and/or brown sugar.

Cook and drain bacon; break in pieces and set aside. In large skillet, cook and stir grated potatoes in 1 tablespoon of bacon drippings until tender. In large bowl, beat eggs and salt and pepper to taste. Add eggs to potatoes. Reduce heat to low; cover and simmer for 10 minutes. Sprinkle cheese and bacon on top of potatoes. Let cheese melt before serving. Serves 6-8.

Tear dried beef into pieces; cook lightly in melted butter over low heat. Add flour and blend well. Add milk and cook until thick, stirring constantly. Add cheese and cooked noodles; mix well. Put in greased baking dish. Bake at 350 for 20-30 minutes. Sprinkle with buttered crumbs, if desired.

Heat ham in skillet 5 minutes. Mix yogurt, mayo and mustard in saucepan; cook and stir for 5 minutes or until heated through. Place ham slice, then egg on muffin half. Top with sauce and serve. Makes 4 servings.