Father's Day Breakfast Recipes

• 1 cup Green Bell Pepper (chopped)
• 1 cup Yellow Pepper (chopped)
• ½ cup Onion (chopped)
• 2 Eggs
• 1 tbsp Oil
• 4 Egg Whites
• ½ cup Cheddar Cheese (shredded)
• ½ cup Salsa (thick and chunky)

• Take a large nonstick skillet and grease it with oil.
• Add green pepper, yellow pepper, and onion. Sauté and cook on medium-high heat for 5 minutes or until tender.
• Once the onion gets cooked, remove the mixture from the skillet and set aside.
• Whisk together whole eggs and egg whites, along with ¼ cup water.
• Pour the beaten eggs into the skillet, cover and cook for 6 minutes.
• Top half of the omelet with pepper mixture and cheese.
• Carefully, with the help of a spatula, fold the omelet in half, covering the filling.
• Cover and cook for 3 minutes, or until the cheese melts.
• Garnish with salsa and serve hot.

• 1 cup Brown Sugar (firmly packed)
• ½ cup Butter or Margarine
• 2 tbsp Honey
• 1 cup toasted Pecans (chopped)
• 1 loaf French Bread (cut into ½-inch thick slices)
• 2 cups Ham (finely chopped)
• 6 large Eggs
• 1 2/3 cups Milk
• 1 tsp Vanilla Extract
• 1 tbsp Granulated Sugar
• 1 tsp Pumpkin Pie Spice
• Maple Syrup (if desired)

• Combine brown sugar, butter, and honey in a saucepan. Cook on medium flame, stirring frequently, until sugar melts.
• Pour the honey mixture in an ungreased 13x9 inch baking dish.
• Sprinkle pecans over the mixture and top with half of bread slices.
• Sprinkle ham on the slices. Set aside.
• In a large bowl, combine eggs, milk, and vanilla. Beat until well mixed.
• Take the remaining bread slices and dip them in the egg mixture, on one side only.
• Place the slices over ham, dipped-side down.
• Pour the remaining egg mixture over bread slices.
• In a small bowl, combine sugar and pumpkin pie spice.
• Sprinkle the sugar-spice mix over the bread slices.
• Cover the baking dish and refrigerate for 4 hours or overnight.
• Preheat oven to 350 °F.
• Bake the mixture, uncovered, for 50 to 55 minutes, or until golden brown.
• Remove the dish from the oven and cool for 10 minutes.
• Cut the pecan toasts into pieces and serve with maple syrup, if desired.

• 6 Potatoes (peeled and sliced)
• 1 tbsp Vegetable Oil
• 1 pound Sausage (cut into ¼-inch rounds)
• ½ Green Bell Pepper (seeded and diced)
• ½ Red Bell Pepper (seeded and diced)
• ½ tsp Seasoning Salt
• ½ tsp ground Black Pepper
• 1 Onion (chopped)

• Fill a large bowl with cold water and soak in sliced potatoes for 10 minutes.
• Drain the water and rinse the potatoes. Again add water to the bowl and keep the potatoes immersed in it, for another 10 minutes.
• Take out the potatoes pieces and blot them dry, with paper towels. Make sure no moisture is left in the pieces.
• In a large skillet, pour oil and heat over medium-high flame.
• Add sausage and sauté for about 2 minutes.
• Gradually add in potatoes, red bell pepper, green bell pepper, seasoning salt, and black pepper.
• Cover the skillet, lower heat to medium, and cook for another 10 minutes, stirring occasionally.
• Add onion and cook until all the ingredients get tender, for additional 3 minutes.
• Serve warm.