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Potato-Cheddar Frittata

Potato-Cheddar Frittata

Potato-Cheddar Frittata

You can also use leftovers instead of the refrigerated potatoes with onions. I like to serve this fritatta with toasted rustic bread. —Donna Marie Ryan, Topsfield, Massachusetts

Southwestern Eggs Benedict with Avocado Sauce

Southwestern Eggs Benedict with Avocado Sauce

Southwestern Eggs Benedict with Avocado Sauce

I frequently make this spicy spin-off of classic Eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual Hollandaise sauce.—Kara Scow, McKinney, Texas

Spinach Potato Pie

Spinach Potato Pie

Spinach Potato Pie

When we have brunch with relatives, I like to make this crustless quiche with has browns and spinach. With a side of fruit, we think it makes a great weekend brunch.—Deanna Phillips, Ferndale, Washington
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Sticky Bread Pudding Cups

Sticky Bread Pudding Cups

Sticky Bread Pudding Cups

Love bread pudding? Bake that comforting treat in a muffin pan for cute-as-can-be, single-serving desserts. The taste reminds me of my mother's sticky rolls.—Mary Freeland, Dayton, Texas

Vegetable Stratta

Vegetable Stratta

Vegetable Stratta

We always serve food at our Bunco games, and since one of us is a vegetarian we're always coming up with fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature.—Doris Mancini, Port Orchard, Washington

Zucchini Egg Skillet

Zucchini Egg Skillet

Zucchini Egg Skillet

My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, New Windsor, New York

Apple Caramel Bread Pudding

Apple Caramel Bread Pudding

Apple Caramel Bread Pudding

I've made this bread pudding for years, and everyone loves it. You can prepare it the night before, cover it with plastic wrap and then bake it in the morning. After it's cooked, it can sit out for a couple hours without getting soggy.—Jan Bradford, West Valley City, Utah

Berry Brunch Strata

Berry Brunch Strata

Berry Brunch Strata

I wanted a simple way to use strawberries and blueberries in a breakfast recipe, so I created this strata. It's not an overly sweet recipe so I like to sprinkle it with sugar and serve it with sweetened whipped cream.—Diane Denny, Jacksonville, Florida

Creamy Baked Eggs

Creamy Baked Eggs

Creamy Baked Eggs

My husband loves eggs pepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.—Macey Allen, Green Forest, Arkansas

Flan de Vanilla

Flan de Vanilla

Flan de Vanilla

Flan is a traditional Mexican dessert with many variations. My version is sweet with a pleasant vanilla flavor and luscious caramel sauce.—Shelisa Terry, Henderson, Nevada

Light & Lemony Sorbet

Light & Lemony Sorbet

Light & Lemony Sorbet

Whether you offer it as a dessert or as a palate cleanser between courses, this sweet-tart sorbet will hit the spot. I recommend letting it freeze for a day in the freezer before eating. —Gwen Pratesi, Smyrna, Georgia
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