We had some incredibly creative entries last year. Listed below are the twelve recipes that really had us on the ropes (in the good way). Take a look and try out a few if you’d like. We did.

• French Toast Stick Corn Casserole
• Breakfast Lasagna
• PB&J Pancakes on the Run
• Holiday Delight
• Fruit Trifle
• Breakfast Muffins
• Cinnamon Ham Breakfast Sandwich
• Eggs Over Pancakes
• French Toast Stick Cheesecake
• Aunt Jemima® Mexican Pizza Sandwich
• Mini Monte Cristos
• Star Spangled Pancakes

Eggs Over Pancakes
by Holly Smith, Eaton Rapids Public Schools,
Eaton Rapids, MI
Yield: 50 servings

Ingredients
100 Aunt Jemima® Whole Grain Pancakes, thawed (SKU 43582)
3 Tbsp. Vegetable oil
4 Green peppers, small dice
4 Red peppers, small dice
2 Yellow onions, medium, small dice
48 strips Bacon, cooked, drained and coarse crumbled
48 Eggs
12-1/2 cups (3/4 gallon) Hollandaise sauce
6-1/4 lb. Cheddar cheese, shredded

Preparation

1. Heat oil over medium high heat in sauté pan. Lightly sauté bell peppers and onions until tender. Add bacon, combine evenly and set aside off the heat.
2. In microwave or sauté pan, scramble eggs until nice and fluffy.
3. Evenly fold bell pepper, onion and bacon mixture into eggs.
4. Warm pancakes in microwave (or oven).
5. Place 2 pancakes on a plate. Place a 4 oz. scoop of egg mixture on top of the center of the 2 pancakes.
6. Drizzle the eggs with Hollandaise sauce and sprinkle with cheese (approximately 2 oz. per serving).

NOTE: You can substitute diced ham or cooked crumbled sausage for bacon and white cream gravy for the hollandaise sauce. 

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