My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
For a fun change-of-pace breakfast, Kathy Brodin of Wauwatosa, Wisconsin suggests these sausage and hash brown frittatas perked up with salsa. "To lower the cholesterol even more, use egg substitute for the whole eggs," she notes.
At the start of each week, my family is already looking forward to our traditional weekend breakfasts, when I serve warm and wonderful dishes such as this. The make-ahead convenience lets me relax with the family as the savory aroma fills the house.
When our children were young, I prepared this recipe regularly because it's fast and easy. Loaded with cheese, Italian sausage, fresh mushrooms and garlic, the recipe makes two omelets, but the ingredients can easily be increased to suit larger families.—Catherine Fontana, Fox Lake, Illinois
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey," says Sherri Crews of Vilano Beach, Florida. "I especially enjoy it in summer with vine-ripe tomatoes and fresh basil."
“This light, flavorful and inexpensive risotto makes a surprising addition to a traditional brunch menu,” writes Jennifer Dines of Brighton, Massachusetts. “It's gotten lots of compliments from my friends,” she adds.
"By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly," writes Patricia Moyer of Island, Pond, Vermont. "Plus, they're a great way to use up extra zucchini."
This flavorful breakfast bake comes together quickly using handy convenience foods, including refrigerated hash browns, biscuit mix and store-bought pesto. For a seafood variation, replace the ham with crabmeat.