Breakfast Eye-Openers - recipes - CREAM CHEESE CRESCENTS; PINEAPPLE BREAKFAST BRUSCHETTA; BACON AND CHEESE BREAKFAST PIZZA; TORTILLA BREAKFAST QUESADILLAS; FRENCH TOAST WITH CINNAMON APPLES; BREAKFAST WELLINGTON; CRISP CHEESE POPOVERS; STRAWBERRY-BANANA BREAKFAST SMOOTHIE; BREAKFAST RISOTTO - Abstract

Ebony, Jan, 1999 by Charlotte Lyons

For years, medical experts and nutritionists have stressed that breakfast is the most important meal of the day--the one meal, they say, that supplies the body with the initial nutrients necessary to perform at its peak.

While some might choose to stick with routine menus, breakfast doesn't have to include the same old dishes. You can add some variety to your table with delicacies that can be created from some of the following recipes. Although these eye-openers can be prepared by using some of the basic breakfast ingredients, the result is some exciting and tasty creations to get you started.

CREAM CHEESE CRESCENTS

1 3-ounce package cream cheese,
  softened
3 tablespoons sugar
1/4 teaspoon vanilla extract
1 teaspoon grated orange rind
1 8-ounce can refrigerated crescent
  dinner rolls
1 cup sifted, powdered sugar
1 tablespoon orange juice
2 teaspoons grated orange rind
1 teaspoon melted butter or margarine
1/4 teaspoon lemon extract

Heat oven to 350 degrees. Line baking sheet with waxed paper. Blend together cream cheese, sugar, vanilla extract and 1 teaspoon of grated orange rind with electric mixer until smooth. Open crescent roll dough; following perforations, separate dough into triangles. Divide cream cheese mixture among dough triangles; spread over surface, leaving 1/4-inch border on all sides. Roll each up, starting at long side. Place on prepared baking sheet, forming crescent shapes. Bake until light brown, about 15 minutes. Transfer to rack. Combine powdered sugar, orange juice, 2 teaspoons orange rind, butter and lemon extract. Drizzle over hot crescent rolls. Serve immediately.

Yields 8 rolls

PINEAPPLE BREAKFAST BRUSCHETTA

4 slices day-old country bread or
  French bread (slightly dried cut)
4 teaspoons butter or margarine,
  softened
8 teaspoons light brown sugar (or to
  taste), divided
9 slices pineapple, cut in half
  Cherries

Heat oven to 425 degrees. Spread each slice of bread with 1 teaspoon of butter. Sprinkle each slice with 1 teaspoon sugar and arrange 4 pineapple slices on sugar Garnish with cherries. Sprinkle with another teaspoon of brown sugar on each slice. Bake until sugar caramelizes a little and bread is toasted around the edges, about 15 to 20 minutes. If desired, place under a broiler briefly to caramelize the top. Serve immediately.

Yields 4 servings

BACON AND CHEESE BREAKFAST PIZZA

Pastry for one 9-inch pie
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
4 eggs
1 cup sour cream
2 tablespoons milk
1 tablespoon chopped parsley
1 tablespoon chopped red bell
  pepper
Dash hot pepper sauce

Heat oven to 425 degrees. Roll the pastry to fit a 12-inch pizza an then bake for 5 minutes. Sprinkle bacon and cheese evenly over the crest. Beat eggs, sour cream, milk, parsley, red bell pepper and hot pepper sauce in bowl until smooth. Pour over crest. Bake until pizza is puffy and lightly browned, about 20 minutes.

Yields 6 servings

TORTILLA BREAKFAST QUESADILLAS

Vegetable cooking spray
2 eggs
2 tablespoons water
2 tablespoons drained, canned, diced
  green chilies
1/4 cup shredded, reduced-fat
  Monterey Jack or cheddar cheese
1 6-inch flour tortilla
Cilantro sprigs
Salsa

Coat 8-inch omelet pan or skillet with vegetable cooking spray. Place over medium heat. Beat together eggs and water until blended. Pour into pan. Reduce heat to low. Cook until eggs are almost set. Remove from heat. Stir together chilies and cheese. Sprinkle over eggs. Cover and let stand until eggs are completely, set. Place tortilla on plate. With pancake-turner, slide egg mixture onto tortilla. Fold in hall then fold in half again. Garnish with cilantro if desired. Serve with salsa.

Yields 1 serving

FRENCH TOAST WITH CINNAMON APPLES

6 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon salt
12 thick slices firm French bread,
  about 1-inch thick
4 tablespoons butter or margarine
6 tart apples, cored, peeled and thinly
  sliced
2 tablespoons light brown
  sugar
1 teaspoon ground cinnamon
Dash ground nutmeg

Beat eggs, milk, sugar and salt in bowl until smooth. Dip the bread slices into the egg mixture and coat thoroughly. Heat 2 tablespoons of butter in skillet until melted. Cook bread over medium heat until evenly browned on both sides. Place in warm oven, while preparing the apples. Melt remaining 2 tablespoons of butter in large skillet over medium-high beat. Add the apples; cook and stir tot 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Continue cooking until apples are just tender (do not overcook). Spoon the apples over the French Toast and serve.

Yields 6 servings

BREAKFAST WELLINGTON

1 pound pork sausage
1 10-ounce package frozen,
  cut broccoli
1 cup shredded cheddar or Swiss
  cheese
1/2 cup chopped onion
1/2 cup sour cream
1/4 teaspoon pepper
2 8-ounce cans refrigerated crescent
  dinner rolls
1 egg, beaten
Sesame seeds

Heat oven to 375 degrees. Cook sausage in medium skillet; drain well. Add broccoli, cheese, onion, sour cream and pepper; mix well. Simmer for 10 minutes.

Separate dough into 4 long rectangles. On ungreased cookie sheet, overlap long sides of rectangles 1/2 inch; firmly press edges and perforations to seal. Press or roll to form a 14x11-inch rectangle. Spoon meat mixture lengthwise down center of rectangle. Make cuts, 2 1/2 inches long at 1-inch intervals on 14-inch sides of rectangle. Fold strips over filling. Mix egg and 1 tablespoon of water; brush over dough. Bake at 375 degrees for 18 to 22 minutes or until deep golden brown.