My husband leaves for work at 4 a.m., and I want him to have a healthy breakfast to start the day. I usually make half a dozen of these on Sunday and keep them in the fridge so he can grab one and go. —Dauna Harwood, Union, Michigan
Diane Hixon thinks her easy, eye-opening entree is something to crow about. “I call it Quiche Lorraine without the fuss of pie crust,“ she writes from Niceville, Florida. “And it also makes a wonderfully light, late-night meal or brunch item.“
When Laura Fall-Sutton of North Chicago, Illinois wants something special and substantial for brunch or breakfast, she relies on this full-flavored favorite for family and friends.
LAURA’S TIP: “Canned, chopped tomatoes can be added for color or a cup of them substituted for the spinach. Or add a green salad to this meat- and wheat-free entree and serve up breakfast for dinner!”
“This oatmeal bake is a staple in our home. It's very easy to prepare the night before, just keep the dry and wet ingredients separate until ready to bake. I've tried a variety of fruits, but the blueberry and peach is our favorite.” —Rosemarie Weleski, Natrona Heights, Pennsylvania
I found this recipe a few years ago and tried to make it with it with a few changes. I'm diabetic, and this fits into my low-carb and low-fat diet. Every time I serve a brunch, the frittatas are the first thing to disappear, and nobody knows they are low fat! —Susan Watt, Basking Ridge, New Jersey
I like to prepare this baked oatmeal on weekend mornings when I have a little extra time," says Angela Higinbotham of Willis, California. "Even guests who typically don't like oatmeal fill their bowls with this hearty version, flavored with dried cranberries, brown sugar and cinnamon."