Breakfast

SCRAMBLED EGGS OLE
1 Tbsp. Margarine
1/4 cup finely chopped green bell pepper
4 large eggs, beaten
1/4 tsp. Seasoned Salt or Garlic Salt
1/4 tsp. Seasoned Pepper
1/4 cup low fat shredded cheddar or Monterey Jack cheese (about 1 oz.)
4 medium corn tortillas, warmed
1 cup prepared salsa
In 10-inch skillet, melt margarine over medium heat and cook green pepper, stirring occasionally, 4 minutes or until crisp-tender. Add eggs and Seasoned Salt and Seasoned Pepper. Cook, stirring frequently, to desired doneness. Top with cheese. To serve, spoon eggs over tortillas, then top with salsa.


CHEESY WESTERN OMELETS
6 eggs
3 Tbsp. milk
1/4 tsp. salt
1/8 tsp. ground black pepper
3 Tbsp. Margarine
2/3 cup chopped green bell pepper
1/2 cup chopped onion
2/3 cup shredded cheddar cheese (about 5 oz.)
In small bowl, with wire whisk or fork, beat eggs, milk, salt and pepper; set aside.In 10-inch skillet, melt 1 tablespoon margarine over medium-high heat and cook green pepper and onion, stirring occasionally, until vegetables are tender; set aside.In 8-inch skillet, melt 1 tablespoon Spread and add 1/2 of the egg mixture. With spatula, lift set edges of omelet, tilting pan to allow uncooked mixture to flow to bottom. When omelet is set and slightly moist, add 1/2 of both the green pepper mixture and cheese. With spatula, fold omelet and cook an additional 30 seconds or until cheese is melted. Repeat with remaining ingredients.


CINNAMON-CRANBERRY MUFFINS WITH PECANS
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c Cinnamon
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup milk
1/2 cup finely chopped pecans
1/4 cup dried cranberries, chopped if desired
1/3 cup confectioners sugar
Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
In medium bowl, combine flour, baking powder and salt; set aside.
In large bowl, with electric mixer on medium speed, beat 1/4 cup Cinnamon with 3/4 cup brown sugar 4 minutes or until fluffy, scraping down sides occasionally. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, mixing just until blended. Stir in pecans and cranberries.
Evenly spoon batter into prepared pan, then sprinkle with remaining 1/4 cup brown sugar; press gently. Bake 20 minutes or until a toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.


BLUEBERRY BANANA MUFFINS
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
2 large eggs
3/4 cup milk
3/4 cup margarine, melted
1 large ripe banana, mashed
1 tsp. vanilla extract
2 cups fresh blueberries
1 cup chopped walnuts (optional)
Preheat oven to 375°. Grease 18 muffin cups or line with paper cupcake liners; set aside.
In large bowl, combine flour, sugar, baking powder and baking soda; set aside.
In medium bowl, with wire whisk, beat eggs, milk, margarine, banana and vanilla until smooth. With wooden spoon, stir egg mixture into flour mixture just until combined. Gently fold in blueberries and walnuts. Evenly spoon batter into prepared pans.*
Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
*For even baking, fill any unused muffin cups halfway with water.