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Subscriber-Exclusive Breakfast Recipes

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Flaky Cheddar-Chive Biscuits

Flaky Cheddar-Chive Biscuits

Flaky Cheddar-Chive Biscuits

These wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota

Overnight Maple Oatmeal

Overnight Maple Oatmeal

Overnight Maple Oatmeal

I tasted muesli on a trip to Switzerland, and when I came home, I made it my way. Keep things interesting (and avoid the mid-morning munchies) by adding different fruits and nuts every day. —Maddie Kirk, Springfield, Pennsylvania

Southwest Tortilla Scramble

Southwest Tortilla Scramble

Southwest Tortilla Scramble

Here’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. —Christine Schenher, Exeter, California

Hurry-Up Biscuits

Hurry-Up Biscuits

Hurry-Up Biscuits

When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths anymore, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland

Pesto Egg Wraps

Pesto Egg Wraps

Pesto Egg Wraps

I wanted to create an easy recipe to use some remaining pesto I had. I put a few ingredients together, and came up with a quick breakfast that really satisfies. — Lisa Waterman, Lewistown, MT

Rhubarb Compote with Yogurt & Almonds

Rhubarb Compote with Yogurt & Almonds

Rhubarb Compote with Yogurt & Almonds

My grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes needs a little extra sugar. —Michael Hoffman, Brooklyn, New York

Full Garden Frittata

Full Garden Frittata

Full Garden Frittata

I was cooking for a health-conscious friend, and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California

Blueberry Muffin French Toast

Blueberry Muffin French Toast

Blueberry Muffin French Toast

My 13-year-old daughter and her friends asked for French toast at a sleepover, but we were out of bread. I used muffins instead, and they loved it. Double or triple this recipe for a holiday brunch. —Bonnie Geavaras-Bootz, Scottsdale, AZ

Apple Cider Doughnuts

Apple Cider Doughnuts

Apple Cider Doughnuts

Cake doughnuts remind me of family trips to South Dakota, a big reason we’d stop at Wall Drug before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh doughnut. —Melissa Hansen, Milwaukee, Wisconsin

Apple & Cheddar Mini Scones

Apple & Cheddar Mini Scones

Apple & Cheddar Mini Scones

Cheese and sage go well with apples, so why not with scones? These mini scones add zip to an autumn brunch, tailgate or party. —Sue Gronholz, Beaver Dam, Wisconsin

Granola Blueberry Muffins

Granola Blueberry Muffins

Granola Blueberry Muffins

I wanted to put a new spin on muffins, so I mixed in some granola. I brought a batch to work the next morning—success. The granola I used contained lots of nuts, pumpkin seeds and shredded coconut. —Megan Weiss, Menomonie, Wisconsin
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