Breakfast Potato Casserole


1 baseball size onion, chopped
1/2 cup bell pepper, chopped
1 lb. bulk hot sausage, optional
1 bag O’Brien Hash Brown potatoes (frozen food section)
  Thaw potatoes in microwave about 10 minutes each side.
1 tsp Satan's Breath® Cajun Blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 can cream of celery soup
1 can cream of potato soup
8 oz. No Fat Sour Cream
1½ cup Cheddar Cheese.

If you choose the option to use the sausage, use 1 lb. bulk (hot).  Precook the sausage and break down into granules.  When finished, tilt pan with sausage on the high side of the pan and drain off all the grease.  Set it aside until ready to mix it in.  Now put the hash browns potatoes and remaining ingredients into a large bowl and mix well.  Place in a 9x11x1/2“ Pyrex dish, which has been sprayed with Pam Olive Oil.  Preheat the oven to 350oF. and bake for 50 minutes, or until it bubbles.

Egg Muffins

 1/2-cup pancake mix
1-T. baking powder
1/2-tsp. salt, optional
1-tsp. garlic powder
1/ pepper
1/2-tsp Satan's Breath® Cajun Blend
1-tsp. Satan's Breath® X-Hot Chili Powder
1-pint Second Nature egg substitute

Blend all the above until the mixture is smooth.

Now add the following:
1/2-cup no fat cottage cheese
1-cup sharp cheddar cheese

Fold the three items until smooth.

After everything is all blended together, spray two
( 12 hole) muffin pans with olive oil.  Fill each hole
equally, about 1/2 full.  Now put them in a 400ºF.
oven and bake for 30 minutes.  Time will differ
between ovens.
Don't worry about making 24 cakes even if you
don't need that many.  Drop the extra ones in a zip
lock bag and freeze.  When you want them, leave
them in the zip lock and micro-wave for 30 seconds
or so till warm.  They are just as good the second time around. 

Italian Omelet

 ½ oz. olive oil
4 garlic cloves, chopped
½ small box spaghetti noodles
2 eggs
½ cup Parmesan cheese
¼ teaspoon basil
¼ teaspoon oregano

Place olive oil in frying pan.  Brown garlic cloves.  Cook noodles per instructions on box.  Whip together eggs, Parmesan cheese, basil and oregano.  Add cooked noodles and stir until noodles are covered with mixture.  Pour mixture in pan and brown the bottom on top of the stove. Sprinkle additional Parmesan cheese on top and brown top in oven.  Add mushrooms, green peppers and other goodies to taste.  Serves 4 to 6.

French Toast Omelet For Eight

 1 pt. Second Nature egg substitute
1 tsp. Satan's Breath® Chinese 5 Spice
½ tsp. Satan's Breath® Cajun Blend
1 tsp. salt (optional)
1 tsp. black pepper

Mix the 5 items above and set aside.  Now take the bread from below and cut a 3½” hole in the center of the bread.  Pour the above mix in a sheet pan and lay the bread in the liquid, and let it soak for 1 hour.

8 slices whole grain bread                    
1 baseball size onion, chopped                
½ cup bell pepper, chopped                  
1 4oz. can mushroom pieces                  
8 T. sharp cheddar cheese
1 T. minced garlic
1 tsp. salt
½ tsp. black pepper
8 eggs

Using 8-4oz. ramekins, break 1 egg in each.  Now divide out the garlic, onion, bell pepper, mushrooms, cheddar cheese, salt and pepper into each of the 8-ramkins.  Mix it good with a fork and set aside.  Now using a 12”x20” electric grill set temperature at 350°F, and carefully lay on the bread that has been soaking.  You will have to lift it with a spatula so it will not break.  Now pour in the egg omelet and fry until it’s done. 

Montego Bay Omelet

 2-t. flour
½-tsp baking powder
1-tsp garlic granules
½-tsp. salt, optional
½-tsp. Satan’s Breath® Gourmet Black Pepper
1-tsp Satan’s Breath® Jamaican Jerk
1-pint Egg Beaters
2-onions chopped fine
½-bell pepper, chopped fine
1-4 oz. can mushrooms, chopped
8-oz. cottage cheese
8-oz. ex-sharp cheddar cheese
1-4.5oz. jar of dried beef, chopped fine
Pam olive oil spray as needed

In a mixing bowl, put in the flour, baking powder and eggs.  Add the garlic granules, salt, pepper and the eggbeaters.  Whisk all together until the mixture is blended smooth.  Now add the onions, bell pepper, mushrooms, cottage cheese, cheddar cheese and dried beef.  Spray a 9’x13’x2’ Pyrex dish with Pam olive oil and pour in the omelet.  Now sprinkle the top with a little extra Jamaican Jerk.
Bake in a 350ºF oven for 30 to 40 minutes until it sets firm.  Slice into squares and serve.  Serves 8

Rice & Egg Stir-Fry Omelet

 1 T. olive oil
1/2 cup onion, chopped
1 T. garlic, minced
1/2 cup cooked rice
1/2 tsp. salt (optional)
1/2 tsp Satan's Breath® Cajun Blend
2 eggs
1/4 cup ex. Sharp cheddar cheese
1/4 cup cheddar cheese