Serves: 4-6

2 egg whites

7 whole eggs

7 Tbsp. nonfat milk

1 1/2 slices Morningstar Farm vegetarian bacon

6 slices center cut bacon

handful fresh chives (or about 2 Tbsp. dried), cut into small pieces

1/2 c. frozen spinach (defrosted and water squeezed out)

Kosher salt & freshly ground black pepper

Optional: 1/2 c. shredded cheddar cheese, cooked bulk sausage, and any other ingredients you would put in an omelet.

Preheat oven to 450 deg.  Spray muffin tin with cooking spray.

In large bowl, whish together egg whites, whole eggs, and nonfat milk.

Cut vegetarian bacon into small pieces. Cut center cut bacon in half. Line 6 of the muffin cups with the 2 halves of bacon.

Pour just under 1/4 c. egg mixture into each of the 12 muffin tins.

Add small amount of the vegetarian bacon to the other 6 muffin tins. Add small amount of the spinach.

Top with salt, pepper, and some chives. At this point, you could add the cheese, if using.

Bake for about 15 minutes or until egg is puffed up and cooked all the way through (shake the pan… if no eggs jiggle, they are done)

Run a butter knife around edge of each muffin tin…using 3-pronged meat fork, stab each breakfast cup in the center and put knife under cup to lift onto serving platter.

Scones are a wonderful treat most any time of the day, but especially breakfast! Jacinda shows how, with a few common ingredients and about 30 minutes, the you can be enjoying these rich and delicious biscuits!

2 ½ c. all purpose flour

1 ½ tsp. cinnamon

½ c. white sugar

1 tsp. baking powder

½ c. unsulphured molasses

1 tsp. ground, powdered ginger

1 tsp. ground cloves

½ tsp. baking soda

½ tsp. salt

1 egg

¼ c. water

1. Set aside the flour and water.

2. Combine all other ingredients

3. Add flour and alternate with adding the water. You may not need all the water, add until dough is moist but not overly sticky

4. Wrap in plastic wrap (or gallon size zip top plastic bag) and then wrap in aluminum foil

5. Refrigerate a few hours or overnight. You can place in the freezer if you are in a hurry and want to make them the same day. You want the dough to feel firm enough to roll out while holding it’s shape.

6. When ready to roll out dough, PREHEAT oven to 375. Sprinkle surface with powdered sugar (this keeps the cookies from tasty too “floury”). Re-sprinkle as needed to prevent dough from sticking. Roll dough to ¼” thick. Use desired cookie cutters.

7. Place on cookie sheet and bake for 6-7 minutes. Cookies are already brown, so it is easy to overbake. Cool on cooling rack and frost as desired.

A simple yet wonderful dessert every guy should learn how to make. You can substitute for the cherry pie filling with apple or peach filling too.

Have you ever passed by squash at your local market and thought “boy, I have no idea what to do with that!” Jacinda gives a little 101 on working with this wonderfully tasteful and versatile vegetable.

A recipe inspired by Kraft, it uses devil’s food cake mix to decrease the preparation time while making a deliciously moist and chewy cookie.  Olivia’s nickname has been Missy Moo since she was born

Our family loves this soup! It’s really easy to make, tastes great, and is very good for you.

And, fitting with our theme of “keeping it family-real”, look for Zachary playing Ninja and trying to stay out of the camera shot. Oh, and Ian coughing