As a holiday kickoff, my family gets together in early December for a hearty brunch before going out to cut our Christmas trees. This flavorful breakfast pie, assembled in layers, was a big hit at last year's gathering.
-Shelly Rynearson, Oconomowoc, Wisconsin
I replaced the pastry portion of this recipe with a light crepe-like cup. Baked in tiny oven-proof dishes, they're filled with cheese, leeks, scallions, olives and sun-dried tomatoes. My son, a vegetarian, always asks for them. —Joan Churchill of Dover, New Hampshire
"I'd always had trouble making omelets until a friend gave me this recipe," writes Christa Lee of Omaha, Nebraska. "It's simple and versatile. You can use any combination of meats, veggies and cheeses you wish."
These satisfying omelets are filled with a savory blend of crabmeat, asparagus, tomatoes and provolone cheese...and they're attractive enough to serve guests. Sometimes I top these omelets with hollandaise sauce.
-Mae Jean Damron
When my husband and I created this recipe when trying to use up leftover asparagus and hollandaise sauce. The vegetable-filled omelet gets its irresistible flavor from the creamy sauce and a nice crunch from crumbled bacon. We think this is special enough for company.