Corn adds the surprising sweetness to these effortless eggs from Mrs. John Perschke of Michigan City, Indiana. "Vary the flavor by adding 1/4 cup of chopped onion and 3 tablespoons of chopped green pepper," she suggests.
Erika Anderson from Wausau, Wisconsin stirs leftover ham and hard-cooked eggs into a creamy cheese sauce, then drapes the savory mixture over toasted English muffins. The simple stovetop dish is nice for breakfast, brunch or a light lunch.
For a light lunch or dinner, try this skillet supper from Esther Shank of Harrison, Virginia. "Place a couple of potatoes in the microwave to 'bake' while you're making this, so you have a complete meal," she writes.
"This is great for a weekend brunch or as a spur-or-the moment supper served wtih toast and juice," recommends LuEllen Spaulding of Caro, Michigan. The nicely seasoned skillet dish is hearty with ham, cheese and potatoes.
An egg fills the center of each savory serving of this fried bread from Terri Prudhomme of Moorhead, Minnesota. “Shredded wheat gives each slice a nice, crispy texture,” Terri assures. “Enjoy it plain or with syrup.”
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.“