HAM ‘N’ SWISS ROLLS

1 tube (8 oz.) refrigerated crescent rolls
1 cup diced fully cooked ham
¾ cup finely shredded Swiss cheese
1½ tsp. prepared mustard
1 tsp. finely chopped onion

Separate crescent rolls into eight triangles. Combine ham, cheese, mustard and onion; place 2 tablespoons in the center of each triangle. Fold points toward center and pinch edges to seal.

Place the rolls on a lightly greased baking sheet. Bake at 375° for 11-13 minutes or until lightly browned.

FLUFFY SCRAMBLED EGGS

8 eggs
1 can (5 oz.) evaporated milk
2 Tbsp. butter
Salt & pepper to taste

In a bowl whisk the eggs and evaporated milk until combined. In a skillet, heat the butter until hot. Add the egg mixture; cook and stir over medium-low heat until eggs are completely set. Season with salt and pepper.

RESTAURANT-STYLE FRENCH TOAST

1/3 cup all-purpose flour
¼ cup sugar
¼ tsp. salt
¼ tsp. ground cinnamon
1 cup milk
4 large eggs
½ tsp. vanilla
vegetable oil or shortening
8 to 10 slices Texas toast or crusty French bread
Confectioners’ sugar, sliced fruit, butter, and pancake
syrup for serving (optional)

In a medium-size bowl, combine flour, sugar, salt, and cinnamon. Add milk, eggs, and vanilla; whisk briskly to remove any lumps of flour.

Grease skillet or frying pan with a paper towel that has been dipped in oil or shortening. Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.

Dip both sides of bread slice into the batter briefly. Let some of the batter drip off, then place bread in skillet. Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second. If needed, add a little more oil to skillet to cook all of the slices. Repeat procedure with remaining bread slices. Keep French toast warm in a low oven as you cook remaining slices. (Or cook several at a time on a griddle.)

Dust with confectioners’ sugar and serve with butter, syrup, or fruit, if using.

PULL-APART CARAMEL BREAKFAST CAKE

2 tubes refrigerated flaky buttermilk biscuits
1 cup packed brown sugar
½ cup heavy whipping cream
1 tsp. ground cinnamon

Cut each biscuit into four pieces; arrange evenly in a 10 inch fluted tube pan coated with cooking spray.

Combine the brown sugar, cream and cinnamon; pour over the biscuits.

Bake at 350º for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter.