Recipes from this morning's show: Breakfast Sliders, Pumpkin Lattes, Pumpkin Spice Donuts and Pesto-Baked Eggs. Enjoy! :)

BREAKFAST SLIDERS

PESTO-BAKED EGGS

BAKED PUMPKIN DONUTS

PUMPKIN SPICE LATTE

BREAKFAST SLIDERS

1 Package fully cooked breakfast sausage patties

1 (12-count) Hawaiian dinner rolls

Mayo, optional

8 eggs, scrambled

1 cup pepper jack cheese, shredded

8 slices Velveeta cheese

2 tablespoons butter, melted

Cook the sausage about 2 minutes on each side or until slightly browned (even though it’s fully cooked)  Place on paper towels and set aside.  Use a serrated knife to cut the rolls in half.  Place the bottom half in a baking dish.  Next scramble the eggs with a tablespoon of milk and salt and pepper to taste.  Spread a layer of mayo on the bottom half of the rolls.  Place the scrambled eggs on the bottom half of rolls then top with the pepper jack cheese.  Next place the sausage patties evenly over the cheese and place the slices of Velveeta over the sausage.  Place the top over the Velveeta and brush the melted butter evenly over the top.  Bake 20 minutes at 350.

PESTO-BAKED EGGS

8 Eggs

Basil Pesto (from the refrigerator section)

Whipping cream

Place 4 small ramekins on a baking sheet and spray each ramekin with cooking spray.  Place 2 tablespoons of cream into each ramekin.  Carefully crack 2 eggs into each ramekin.   Place a teaspoon or 2 of pesto over the eggs.  Bake at 425 for 9 to 10 minutes or until set but yolks still runny.  Serve with toasted bread.

BAKED PUMPKIN DONUTS

¼ cup vegetable oil

3 eggs

1/3 cup buttermilk or whole milk

¾ cup sugar

½ cup brown sugar

1 can pumpkin 

1 teaspoon pumpkin pie spice

½ teaspoon baking soda

½ teaspoon baking powder

2 1/3 cup all-purpose flower

Preheat the oven to 350 and coat 2 (9-count) donut pans with cooking spray.  Mix oil and sugar then add the milk.  Add the eggs and pumpkin and mix well.  Mix all dry ingredients together and gradually add to the wet ingredients. Fill each donut mold about 2/3 full.  Bake about 15 minutes or until a toothpick inserted comes out clean.  Let cool 5 minutes.

TOPPING:

¾ cup sugar

2 teaspoons ground cinnamon

3 tablespoons butter, melted

Mix the sugar and cinnamon together in a small bowl.  Brush the melted butter over each donut then dip into the sugar mixture.

PUMPKIN SPICE LATTE

(Makes 6 eight-ounce) cups

3 cups 2% milk

¾ cup canned pumpkin

1/3 cup brown sugar

½ teaspoon ground cinnamon

2 tablespoons sugar

1/8 teaspoon ground nutmeg

1 ½ cups strong hot brewed coffee

Whipped Cream & pumpkin spice for the topping

Place first 6 ingredients in a large saucepan.  Cook and stir over medium heat until heated through.  Stir in hot coffee.  Pour into 6 mugs and top with whipped cream and pumpkin pie spice.