"When we have baked potatoes for dinner, I often bake a few extra to use for this hearty breakfast," writes Linda Wakefield from her home in Mulino, Oregon. "This recipe is so versatile that you can always...
Author: Taste of Home
Everyone likes fresh fruit, and it's great served with this dip. -Cheryl Ollis, Matthews, North Carolina
Author: Taste of Home
This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin
Author: Taste of Home
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches,...
Author: Taste of Home
There's lots of stuff to like in these tasty baked egg squares from Bill Tucker of Chattanooga, Tennessee. The family-size dish is loaded with green chilies, ham, mushrooms, green pepper and onion.
Author: Taste of Home
Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several...
Author: Taste of Home
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen
Author: Taste of Home
Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. -Marlene Harguth, Maynard, Minnesota
Author: Taste of Home
This recipe is perfect for a family reunion and that I what I used it for. It feeds an army and you will be amazed how quickly it goes.-Norbert Manko, Iron Mountain, Michigan
Author: Taste of Home
Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it's quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started!...
Author: Taste of Home
This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. -Bonnie Roberts, Newaygo, Michigan
Author: Taste of Home
This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had....
Author: Taste of Home
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. -Jean Ference, Sherwood...
Author: Taste of Home
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson,...
Author: Taste of Home
Homemade granola layered with fresh fruit and yogurt makes a superb breakfast. Sometimes I skip the parfait step to enjoy it on a hikes or picnics.-Donna Speirs, Kennebunk, ME
Author: Taste of Home
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New...
Author: Taste of Home
Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe.
Author: Taste of Home
As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!-Patricia Nieh, Portola Valley, California
Author: Taste of Home
You could call this the "so good casserole" because that's what people say when they try it. It's a Southern specialty.-Marie Poppenhager, Old Town, Florida
Author: Taste of Home
This recipe for apple cinnamon overnight oats couldn't be easier to make. Prep takes only five minutes! -Sarah Farmer, Taste of Home Executive Culinary Director
Author: Taste of Home
This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.-American Egg Board, Linda Braun, Park Ridge, Illinois
Author: Taste of Home
This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. -Gilda Lester, Millsboro, Delaware
Author: Taste of Home
My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself-all you...
Author: Taste of Home
Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. -Chellie Helmke,...
Author: Taste of Home
My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks,...
Author: Taste of Home
A crispy coating made with cornflakes and pork sausage dresses up these Scotch eggs. They're fabulous hot out of the oven. Or enjoy them cold for a snack. -Dorothy Smith, El Dorado, Arkansas
Author: Taste of Home
Buttermilk is the "secret" ingredient that keeps these pork patties moist, while a blend of seasonings creates a wonderful taste.-Harvey Keeney, Mandan, North Dakota
Author: Taste of Home
This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it's tasty with almost any type of cheese. -Mariela Petroski, Helena, Montana
Author: Taste of Home
With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize...
Author: Taste of Home
What a joy to set out a basket of these moist blueberry muffins with crumb topping on the brunch buffet. People rave when they taste them for the first time. -Mary Anne McWhirter, Pearland, Texas
Author: Taste of Home
Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing,...
Author: Taste of Home
These irresistible rolls are perfect as an Easter brunch idea! - Louis Jacobsen, Dallas, Wisconsin
Author: Taste of Home
My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. -Rachelle McCalla, Batesville, Arkansas
Author: Taste of Home
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
Author: Taste of Home
Nothing says Mother's Day like a quiche. The buttery crust and fresh fillings-in this case, spring favorites asparagus, mushrooms and onion-show Mom how much you care. But don't be intimidated: A super-easy...
Author: Taste of Home
This is a twist on classic hot buttered noodles. These are perfect for any occassion and are super simple to make!
Author: Meldar12
This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. -Lee Ann Miller, Millersburg,...
Author: Taste of Home
Light and fluffy, this scrumptious quiche is ideal for breakfast or brunch but can also be served at dinnertime. Serve with chilled grapes or other fresh fruit on the side. -Colleen Belbey, Warwick, Rhode...
Author: Taste of Home
Author: Tony Kerum
I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one...
Author: Taste of Home
Our family loves all kinds of outdoor activities, including fishing, hunting and swimming. Indoors, my favorite pastime is cooking delicious dishes like these creamy crepes.
Author: Taste of Home
I have loved this recipe since I first saw a demonstration of making it and then had the pleasure of tasting it at a Pampered Chef party years ago.
Author: Modaba