Lauryn Chapman

Creamed Eggs over Biscuits

Bacon

Greek Yogurt Parfaits with Granola

Chocolate Milk

Creamed Eggs

12 ounces Bacon

3 Tbs. Flour

1 qt. Half and Half

8 hard boiled Eggs

¼ cup Parmesan Cheese

Chives

Parsley to Garnish

Fry bacon in large pan. Take bacon out and place on paper towel. Pour out drippings and put back in pan 3 Tbs. Add 3 Tbs. Flour. Slowly add half and half to make a cream sauce. Cut up hard boiled eggs, and crumble bacon. Add salt, pepper, and parmesan cheese. Serve over biscuits or toast.

Greek Yogurt Parfaits

1 cup Peaches

1 cup Strawberries

2 cups Honey Greek Yogurt

2 Tbs. Honey

 Granola

Layer ingredients

Granola

1 ½ cups Oats

¼ cup and 1 Tbs. Honey

¼ cup Oil

1/8 tsp Cinnamon

½ tsp Salt

¼ tsp Cardamom

¾ tsp Vanilla

1/3 cup Shredded Coconut

Preheat oven to 350 degrees F. Lightly grease cookie sheet. In a bowl, stir together oats and shredded coconut. Toss in the salt, cinnamon, and cardamom, and stir to combine. Stir in the olive oil, hone and vanilla extract, until evenly coated. Pour the bowl of granola onto the cookie sheet and spread into an even layer. Bake for 40-45 minutes, stirring about every 15 minutes to ensure that it is baking evenly.