"My husband used to take this casserole, doubled, to office potlucks, and it was a favorite. I serve it at home as a special-occasion breakfast or even dinner for the two of us. Any leftovers taste just as good, reheated in the microwave," says Linda Hinkley of Florence, Oregon.
"Served with butter and our wonderful New Hampshire maple syrup, these waffles go great with bacon or sausage on the side," says Ruth Harrow of Alexandria. "Sometimes I put them together with scrambled eggs and bacon for a terrific breakfast sandwich."
"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."
This is an old Southern recipe. When we got home from a trip through the South years ago, I found the recipe among the brochures I brought back. I've been making these fritters ever since.
-John Robbins, Springdale, Pennsylvania
From Sheboygan, Wisconsin, Jennifer Reisinger shares a scrumptious way to jump start winter mornings. “I use the leftover Hollandaise sauce from this savory breakfast treat to dress up broccoli at night,” she adds.
Says contest winner Nancy Miller of Bettendorf, Iowa, "I wanted an inexpensive, healthy egg dish for Sunday brunch, so I came with this recipe. It's hearty and delicious, and the apples give it a slight sweetness."
Ann Schenk (at Left) of Winnett, Montana, has used the recipe for Pancakes for One for years. Originally it served six. "As our kids grew up and left home, I scaled down the recipe," Ann says. "Now if my husband, Mike, or I have a taste for these pancakes, it's easy to make just a few."
Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lillian Julow in Gainesville, Florida. What a melt-in-your-mouth morning wake-up or addition to a special brunch!
My husband, Ron, created this wonderful breakfast gravy. It's home-style and old-fashioned. Sometimes we ladle the gravy over homemade biscuits. Served with fruit salad, it's a great breakfast.
-Terry Bray, Winter Haven, Florida