In this second week of a new year most of us are still thinking about resolutions. That includes the Virginia Egg Council. They have a resolution that's easy to keep all year – it's called “Wake Up To Eggs.”

“Cooking eggs in a microwave is a total cinch, and even children can spray a cup, crack and egg, swoosh it around a bit, toss in a handful of cheese and nuke it for 60 seconds,” state Mary Rapoport, spokesperson for the Virginia Egg Council. “The egg slides out onto whole wheat toast, and the cup goes into the dishwasher – done! And cost wise we're talking about a dime an egg.”

Eggs, the Council noted, are also high in protein, vitamins and minerals.

Today's recipes from the Egg Council feature “Quick and Easy Breakfast Ideas” for one or two, as well as two recipes from their new booklet, “Virginia's Best Brunch for a Bunch Recipes.”

The recipes include: Easy Egg Breakfast Quesadillas, Microwave Denver Scramble Slider, Microwave 1-Minute Ham & Egg Breakfast Bowl, Grandma Judy's Breakfast Pizza, Everything But The Kitchen Sink Brunch Bake.

EASY EGG BREAKFAST QUESADILLAS

1/2 c. Mexican cheese, shredded, 2 whole wheat or flour tortillas (7-inch), 4 slices Canadian bacon, 4 eggs, beaten, salsa

Sprinkle 1/4 cup cheese on one side of each tortilla. Top with 2 bacon slices. Coat large nonstick skillet with cooking spray; heave until hot. Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking, moving eggs around until thickened and no visible liquid egg remains. Do not stir constantly. Spoon eggs on top of bacon, dividing evenly. Fold tortillas over filling to cover, pressing gently. Clean skillet. Coat with cooking spray; heat over medium low until hot. Toast quesadilla just until cheese is melted, about 1 to 2 minutes per side. Cut into wedges; serve with salsa. Serves 2.

MICROWAVE DENVER SCRAMBLE SLIDER

2 T. red or green peppers, chopped, 1 T. onion, chopped, 1 egg, 1 thin slice deli ham, chopped, 1 T. water, 1 slider size bun or English muffin, split, toasted, ketchup

Place veggies in 8-oz. ramekin or custard cup, and microwave on HIGH 30 seconds; stir. Add egg, ham and water, beat until egg is blended. Microwave on HIGH 30 seconds; stir. Microwave until egg is almost set, 30-45 seconds longer. Season with salt and pepper. Serve in bun with ketchup, if desired. Serves one.

MICROWAVE 1-MINUTE HAM & EGG BREAKFAST BOWL

1 thin slice deli ham, 1 egg, beaten, Cheddar cheese, shredded,

Line the bottom of 8-oz. ramekin or custard cup with ham slice. Fold ham in half, if necessary. Pour egg over ham. Microwave on HIGH 30 seconds; stir. Microwave until egg is almost set, 15 to 30 seconds longer. Top with cheese. Serve immediately. Serves one.

GRANDMA JUDY'S BREAKFAST PIZZA

1 (8-ct.) refrigerator style crescent rolls, 1/2 c. sharp Cheddar, grated, 12 oz. reduced fat sausage browned/drained, 6 eggs, 1/2 tsp. salt, 1 c. grated potato, 1/8 tsp. black pepper, 1/2 c. goat cheese, crumbled, 2 T. Parmesan, grape tomatoes, halved, 1/4 c. skim milk

Separate rolls; place on ungreased 12-inch pizza pan with points toward center. Press over bottom of pizza pan and build up sides to form crust that will keep filling inside. Layer on sausage, potato and cheeses. In bowl, beat eggs, milk, salt and pepper. Pour over crust and toppings. Sprinkle with Parmesan. Bake at 375 degrees for 20 to 30 minutes. Garnish with tomatoes. Serves four.

EVERYTHING BUT THE KITCHEN SINK BRUNCH BAKE

16 eggs, 2 c. Italian cheese, shredded, 2-1/2 to 3 c. half 'n half, 1 c. mushrooms, sliced, 1/2 tsp. salt, 1 c. canned diced tomatoes with green chilies, drained, 1/4 tsp. pepper, 1 tsp. dry mustard, 1 sm. can sliced black olives, 1 tsp. Italian seasoning, 1/2 c. shaved deli ham, 2 T. parsley, minced, 1 can whole asparagus spears, drained, 1 bag frozen O'Brien potatoes, thawed, 2 c. Cheddar, shredded

Whisk together eggs, half and half, and seasonings. Set aside. Grease 13 x 9-in. casserole dish. Spread on potatoes, 1/2 the cheeses, and 1 cup egg mixture. Layer remaining ingredients, ending with the remaining cheeses and egg mixture. Bake at 400 degrees for 10 minutes. Lower to 350 degrees and continue baking for 40 minutes or more until center is set and a knife comes out clean. Cover with foil to keep from over browning. Serves 12.