From North Tonawanda, New York, Barbara Nowakowski shares these cute phyllo dough shells filled with a savory combination of Parmesan cheese, egg and green onion. The flaky cups are served atop a warm homemade salsa.
Corn's always been the basis of my favorite recipes—in fact, these corn cakes were one of the first things I made for my husband.
For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice.
Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
"I came up with these crispy quesadillas because my family found breakfast burritos too messy," says Terri Capps of Witchita, Kansas. "They're fast to fix, fun to eat, filling and healthy...and you can add or subtract ingredients to fit individual tastes."
This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach. You can replace the baked tortillas with tortilla chips, if you like. —Donna Marie Ryan, Topsfield, Massachusetts
Give your breakfast crowd a stick-to-the-ribs jump start on Christmas morning with this cheesy tart. It’s packed with sausage, plenty of heat, holiday color and hearty Tex-Mex flavor. —Pamela Shank, Parkersburg, West Virginia
"Before I retired, this all-in-one skillet dish was constantly requested at office brunches," writes Barbara Beasley of Beaumont, Texas. "I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas."
Don't let the name fool you. Our kids love these hearty wraps morning, noon and night. My wife and I appreciate how fast and satisfying they are. The dash of salsa adds just the right "zip". —Scott Jones of Tulsa, Oklahoma
I developed this recipe myself a few years ago. The bacon, onion, green pepper, hominy, eggs and cheese makes it a great combination for brunch. I like to serve portions of it along with slices of toast and glasses of juice.—Pamelyn Hooley, Goshen, Indiana