by Conni Attwell

Here are three breakfast recipes courtesy of the Sunrise Recipe and Team Recipe collection.


1 breakfast sausage link              1 slice bacon

1 tbsp olive oil                          1 cup frozen shredded hash browns

¼ cup chopped onions              1/4 cup chopped green peppers

½ tsp cilantro                           ½ tsp chopped basil

½ tsp black pepper                    ½ tsp salt

3 eggs                                       1 tbsp half and half

2 slices cheddar cheese               1 tbsp shredded cheese

Fully cook sausage and bacon. Cook potatoes in olive oil until golden brown. Add sausage, bacon, onions and peppers. Cook until vegetables are tender.

Whisk together eggs and half and half. Pour into hot pan and as eggs set, lift the edges letting uncooked portions flow underneath. Add sliced cheese half way through cooking. When eggs are completely set, spoon half of the meat and vegetable mix down the middle of the omelette.

Fold omelette edges inward and flip over. Spoon remaining  meat-and—vegetable mixture over the top. Sprinkle with shredded cheese and serve immediately.


2 tbsp light mayonnaise                        1 tbsp warm water

2 tsp whole grain mustard         1 tsp lemon juice

1/4 cup white vinegar                1 tbsp olive oil

2 strips bacon, chopped             1 shallot, thinly sliced

8 cups baby kale                                   2 whole wheat English muffins

1 tomato, sliced                                    4 eggs


To make the sauce, combine  mayonnaise, water, mustard, lemon juice in blender.  Process until smooth.

Fill a wide pot with 3 inches water, add vinegar and bring to gentle simmer.

Heat oil over medium heat in a small pan. Add bacon and shallots. Cook, stirring frequently until golden brown then add kale. Remove from heat and stir until just wilted. Season with pepper.

Toast the muffin.  Top each muffin half with tomato slice and spoon the bacon-kale mixture over the tomato.  Crack each egg and slip into simmering water. Cook until whites are done (3 to 5 mins) Remove eggs from water using a slotted spoon. Place an egg on each muffin half and drizzle with sauce.


4 whole eggs                             1 tbsp butter

1 green onion, thinly sliced       1 Roma tomato, cored and sliced

2 ounces Boursin cheese

Crack eggs into a bowl and whisk well. Heat butter in a small pan over medium high heat. Add green onions and tomato to butter. Add eggs and continuously turn until firm. Fold in cheese and serve immediately.