So out of necessity comes the Breakfast Plan. Some of us here are not real traditional breakfast folks ... so some things here might be more of a lunch or snack type thing for some families.

For weekdays:

• Instant Oatmeal Packets
• Breakfast burritos
• Egg McMoms
• Ham and Cheese Pockets
• Assorted Muffins
• Toaster Waffles
• Toaster French Toast

For weekends:

• Angel Biscuits
• Pancake Batter
• Ham Slices
• Part Cooked Bacon
• Breakfast Casserole
• Eggs - premixed for omelets or scrambled eggs
• Omelet Fixings - shredded cheese, diced ham, chopped cooked bacon, onions and mushrooms etc.

A few Recipes...

Egg McMoms

• 8 eggs
• 8 slices of ham or sausage patties cooked
• 8 slices of cheese (optional)
• 8 hamburger buns

Fry the eggs one at a time and break the yolk in each so the egg cooks hard. Place egg on the bottom of the hamburger bun, add ham or sausage, top with cheese and remaining bun half. Wrap in foil and bag together in a labeled Ziploc bag.. To serve.. remove from foil, wrap in paper towel and microwave until heated through (approx. 1.5 min)

Angel Biscuits

Angel Biscuits are delicious eating. They are so simple to make, and taste fantastic! You can mix these biscuits up one day and bake them the next. The dough will even keep up to three days in the refrigerator in a covered bowl. These also freeze well before baking. Just allow to thaw and rise before throwing into the oven.

You'll need:

• 1 Package dry yeast
• 1/4 cup warm water
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 - 4 Tblsp.. sugar
• 1/2 cup shortening
• 1 cup buttermilk
• butter, melted

Preheat oven to 400 F.

Dissolve the yeast in warm water, set aside. Mix the dry ingredients in the order given. Cut the shortening in as you would usually do for pie dough. Stir in the buttermilk and the yeast mixture. Blend thoroughly and the dough is ready to refrigerate or roll into biscuits.

When you are ready to make biscuits turn the dough out onto a floured board and knead lightly as for regular biscuits. Roll out and cut as you would for regular biscuits, placing in a greased pan. DO NOT overwork the dough. Form biscuits (6 giant or 8 regular) and let rise in pan until very fluffy (30-60 minutes). Before baking, brush tops with lots of melted butter. Bake 12 to 15 minutes or until golden brown.

* These turn out great but DO NOT over knead.

* If the dough is cold you will need to let it sit a little longer to rise.

Pancake Batter

We make these all the time.. they remind me of the ones from International House of Pancakes. This batter is easy to make and can be made the night before. Also we have a batch in the freezer to see how it freezes and defrosts.. I expect it to work just fine.

• Nonstick Spray
• 1 1/4 cups all-purpose flour
• 1 egg
• 1 1/4 cups buttermilk
• 1/4 cup granulated sugar
• 1 heaping teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup cooking oil
• pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.

note... leftover pancakes freeze wonderfully... just flash freeze and then bag.. pop in toaster to heat.

Breakfast Casserole

• 3 cup milk
• 6 eggs
• 1/2 stick butter or margarine (originally was 1 stick, can still be cut down further)
• 1 box Pepperidge Farm Seasoned Croutons
• 2 cup cheddar cheese (or more)
• 1 cup ham cubed (or more, I use 2 c.)
• 1/2 tsp. salt
• 1 tsp. mustard
• dash onion salt or powder
• dash pepper

Melt butter in bottom of 9 x 13 glass dish cover with croutons in a single layer. Sprinkle with cheese and then ham. Beat egg, add salt, pepper, mustard, onion salt and milk, mix well. Pour egg mixture over dish contents cover and refrigerate 12-24 hours. Remove cover and bake 45 min at 350 degree. Let set 10 min before serving 10-12

To freeze.. prepare as directed but freeze before the soaking time.. it will soak as it defrosts. Then bake as directed.

Note: This is HUGE you might be better off to make 2 square 8x8 pans and then it will fit in a gallon zip bag once frozen!!

Instant Oatmeal Packets

Just look at the isle in the grocery store for the flavors and come home to try to duplicate with the base. The possibilities are endless once you have the base which is all too simple. You can have a lot of fun with this recipe.

Recipe By: Make Your Own Groceries by Daphne Metaxas Hartwig

Serving Size : 8

3 Cups Quick-Cooking Oats
   Salt (to flavor)
8 Plastic Sandwich Bags

Put 1/2 C. oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 C. oats. If you're using a food processor, powder the 1 C. of oats in one motion. Into each sandwich bag put 1/4 C. unpowdered oats, 2 T. powdered oats, and a scant 1/4 t. salt. Store in a box or airtight container.

To serve: Empty packet into a bowl. Add 3/4 C. boiling water; stir and let stand for 2 minutes. For thicker oatmeal, use less water; for thinner, use more water. (I microwave for 1 1/2 - 2 1/2 minutes or until done on high)

APPLE-CINNAMON OATMEAL To each packet add 1 T. sugar, 1/4 t. cinnamon, and 2T. chopped dried apples.

SWEETENED OATMEAL To each packet add 1 T. sugar

CINNAMON-SPICE OATMEAL To each packet add 1 T. sugar, 1/4 t. cinnamon, and a scant 1/8 t. nutmeg.

OATMEAL WITH RAISINS AND BROWN SUGAR To each packet add 1 T. packed brown sugar and 1 T. raisins.

WHEAT GERM OATMEAL To each packet add 2 T. any kind of wheat germ

FRUIT AND CREAM (This is my own variation to satisfy the kids) To each packet add 1T. dry milk and 2T dried fruit or fresh fruit or jam after cooking.

Grab and Go Foods

Breakfast Burritos

• 12 eggs
• 1 lb of ham or bacon or sausage
• 1/2 lb cheddar cheese
• potatoes, optional
• salsa
• 1 package burrito size flour tortillas

We usually scramble a dozen eggs, with ham or sausage or bacon and cheese. You can also add hash browns or country fries. Basically whatever you like. Warm tortillas wrapped in foil in oven or in the microwave, don't let them get dry or hard. Spoon breakfast burrito mix in the center (about 1/2 c. or so) add a little salsa and roll this up like you would a burrito. Individually wrap in plastic wrap and then freeze together in Zip bags.

To serve.. Heat in Microwave till hot through. About 2 min.

Makes about 6 burritos.

Morning Cookies

Perfect for busy mornings. Pack these fist-sized goodies in a brown bag breakfast or grab on the way out the door-----

• 1/4 cup margarine or butter
• 1/2 cup packed brown sugar
• 3/4 cup whole wheat flour
• 3/4 cup applesauce
• 1/2 cup rolled oats
• 1/3 cup wheat bran
• 1/4 cup nonfat dry milk powder
• 1 egg white
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/8 to 1/4 tsp. ground cloves
• 1/2 cup raisins
• 1/4 cup chopped walnuts
• 1/2 cup soft-style cream cheese or peanut butter

In a mixer bowl beat margarine or butter and brown sugar with an electric mixer till well combined. Add whole wheat flour, applesauce, oats, bran, milk powder, egg white, soda, cinnamon, baking powder, salt, and cloves. Beat on low speed just till combined. Stir in raisins and nuts. Spray a baking sheet with nonstick spray coating. Drop rounded tablespoons of dough, 2 to 3 inches apart, onto baking sheet. Spread dough so each cookie is about 2 inches across. Bake in a 375 degree oven for 10 minutes or till set. Cool on a wire rack. Spread bottoms of half the cooled cookies with 1 tablespoon cream cheese or peanut butter; top with remaining unfrosted cookies. Chill till serving or wrap and freeze. If frozen, let thaw in refrigerator overnight.

Makes 8 sandwich cookies.

Per cookie: 275 calories, 6 grams protein, 39 grams carbohydrate, 12 grams fat, 1 mg cholesterol, 266 mg sodium, 326 mg potassium, and 4 grams dietary fiber.