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, Arizona
My mother passed down this quiche recipe to me. She has been making it for over 30 years. You can serve it for brunch, lunch and even dinner. Any leftover quiche can be frozen and reheated in the microwave later.—Bridget Corbett, Valdosta, Georgia
This cheesy, chock-full-of-flavor omelet is modeled after one Bernice Morris tasted and loved in a Marshfield, Missouri restaurant. “Mine is so hearty and rich-tasting that folks never guess it's low in fat,“ she confides.
I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida
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.