Ham and Egg Breakfast Cups with Hash Browns

8 slices cured deli ham
4 Tbsp shredded cheddar cheese
1 scallion, thinly sliced
8 large eggs
1/8 tsp black pepper

Heat oven to 400ºF. Coat 8 muffin cups with nonstick spray. Position 1 slice of ham in each muffin cup, doubling each slice over to ensure there are no holes at the bottom. Sprinkle each cup with 1/2 tsp of the cheese and 1/2 TBSP of the scallion.
Break one egg into each cup. Sprinkle lightly with pepper. Bake at 400º about 15 minutes or to desired doneness. Carefully remove cups using the ham to life onto serving plates.

Hash Browns:
1 lb potatos
1 scallion thinly sliced
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp vegetable oil

Peel potatoes, grate, using the coarse side of grater. Squeeze out the water. Transfer to a bowl and toss with scallion, salt and pepper.
Heat half of the vegetable oil in a nonstick 10 inch skillet over medium heat until very hot. Place potato mixture in pan and flatten with a spatula to cover bottom. Cook 7 minutes or until a deep golden brown.
Place a dinner plate over skillet and invert, so browned side of potatoes is facing up. Place remaining 1/2 TBSP oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes or until golden brown. Remove from pan and cut into squares.

Coconut Macaroons

3 cups shredded coconut
1 1/2 Tbsp cornstarch
3/4 cup sugar
3 egg whites
4 ounces bittersweet chocolate, broken up
Heat oven to 350ºF. Mix coconut, cornstarch, sugar, egg whites and vanilla in a heat proof bowl. Set bowl over a pot of boiling water (or use a double boiler). Heat stirring until mixture thickens, about 4 minutes. Remove from heat and set aside.
Spoon out macaroons, about a scan tablespoon each, and place on ungreased baking sheet.
Bake at 350ºF for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving move if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed-paper-lined baking sheet in refrigerator to set.

Blueberry-Orange Pancakes

1 cup all-purpose flour
1/2 cup whole what flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1 container plain low fat yogurt
1/3 cup skim milk
1/2 cup orange juice
2 eggs
1 Tbsp canola oil
1 tsp grated orange zest
1 tsp vanilla extract
1 cup fresh blueberries
Maple syrup for serving

Combine dry ingredients. In a separate bowl, combine yogurt, milk, juice, eggs, oil, orange zest and whisk until well blended. Combine dry and wet ingredients and stir until a smooth batter forms.
Spoon batter by 1/4 cupfuls onto hot skillet. Sprinkle 5 or 6 blueberries into each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook til lightly browned.

Pumpkin Waffles with Cranberry Syrup

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1/3 cup sugar
2 1/2 tsp baking powder
1/ 12 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
1 1/2 cups low fat buttermilk
1 cup canned pumpkin (not pie filling)
1 large egg
1 tsp canola oil
1 tsp vanilla extract
2 egg whites
Making the waffles:
Heat oven to 250. Place a large baking sheet in the oven.
Combine the all purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Stir to mix well. Make a well in the center of the ingredients and set aside.
Combine buttermilk, canned pumpkin, egg, oil, and vanilla and whisk until smooth.
Add the buttermilk mixture and 1/3 cup water to flour mixture. Stir until moist batter forms. Let rest.
Beat egg whites in a medium sized bowql with an electric mixer on high speed until stiff peaks form. Gently fold into batter until no white streaks remain.
Cook on heated waffle iron using about 1/3 cup batter for each 4 inch waffle. Keep warm in oven until serving.

Cranberry Syrup:
3é4 cup honey
1é4 cup cranberry juice
1 cup fresh or frozen (thawed) cranberries

Bring honey and cranberry juice to a boil over medium heat in a medium-sized saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cranberries. Remove from heat and let stand for 5 minutes before serving. MAkes about 1 cup.

Coconut French Toast

2 large egg whites
1 large egg
1/2 cup cream of coconut (or sub in 3/4 cup coconut milk and 1/2 tsp coconut flavoring)
1 small french bread loaf cut into 3/4 inch thick slices (about 16 slices)
3/4 cup sweetened flaked coconut, toasted
Confectioners' sugar
Fresh raspberries & sliced mangos to garnish
Heat the oven to 250 degrees. Place a baking sheet in the oven.
Combine the egg whites, egg and coconut cream in a large bowl. Whisk until smooth.
Cook like regular french toast, transferring to baking dish in oven to keep them warm.
Top each serving with 1/2 tablespoon of toasted coconut and sprinkle with confectioners' sugar, if desired. Serve with fresh fruit.