Croissant Omelette 4 large croissants 2 cups grated Swiss cheese 1/4 cup grated cheddar cheese 1/4 cup grated Parmesan cheese 5 large eggs 1 cup milk 1/2 teaspoon pepper 1/8 teaspoon nutmeg Optional - 1/8 teaspoon salt Preheat oven to 350 degrees. Slice each croissant into top and bottom halves. Butter or Pam spray 4 round ramekins (or 2 cup baking dishes). Put bottom half of each croissant in a ramekin, cut side up. Set aside 1/3 cup grated Swiss cheese for garnish. Divide remaining Swiss, cheddar, and Parmesan cheeses between croissants. In bowl, beat eggs, milk and seasonings. Pour mixture over cheeses and croissants (about 2/3 cup per croissant). Replace tops. Sprinkle reserved Swiss cheese equally over croissants. Place ramekins in water bath and bake until eggs are set - about 20 minutes. Eggs are set when any soft area looks like melted cheese. May be served in ramekins or removed to plate to serve. Keep warm in 170 degree oven covered with foil until served.   Orange French Toast with Orange Syrup 6 eggs 1 cup orange juice 1/3 cup milk 1/4 teaspoon vanilla extract 1/4 teaspoon salt Peel of 1 orange, finely grated 12 slices French Bread, 3/4 inch thick Beat eggs in large bowl. Add orange juice, milk, vanilla, salt and orange peel. Mix well. Dip bread in egg mixture, turning to coat all sides. Place on a baking sheet in a single layer. Pour any remaining egg mixture over the top - turn pieces over a couple of times. Cover with plastic wrap and put in refrigerator overnight. Fry pieces on oiled griddle or skillet until golden brown. Serve with orange syrup or maple syrup. Serves 6 Orange Syrup 1 cup sugar 3 tablespoons cornstarch 2-1/2 cups orange juice Grated orange rind - small orange Whisk together sugar and cornstarch. Slowly add cold juice and rind. Bring to a boil, stirring constantly with whisk. Reduce to simmer and cook two minutes more. Mixture will thicken some. Remove from heat. Can be made ahead and reheated. Variations: Lemon - Use 2 cups water, 1/4 cup lemon juice, and lemon peel Apple - Use apple cider or juice and 1/2 teaspoon cinnamon   Bill's Favorite Blueberry Muffins 2 cups flour 1-1/4 cups sugar 2 teaspoons baking powder 1 to 2 teaspoons ground nutmeg Dash salt 2 eggs, beaten 1/2 cup butter, melted 1/2 cup buttermilk 1/2 teaspoon vanilla extract 2 cups fresh or frozen blueberries Combine flour, sugar, baking powder, nutmeg and salt in a bowl. Combine eggs, butter, buttermilk and vanilla. Stir into dry ingredients until moistened. Gently fold in blueberries. Fill greased muffin tins about 2/3 full. Bake at 375 degrees for 20-25 minutes. Cool in pan 10 minutes before removing to cooling rack. Makes about 1 dozen, depending on muffin cup size.