Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. But here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook.—Brooke Keller, Lexington, Kentucky
For a change from the usual breakfast bread. Edna toasts up a batch of English Muffins with Bacon Butter. "The hint of Dijon mustard in this hearty spread really dresses up the English muffins," she comments.
This hearty breakfast dish includes classic omelet ingredients in a fun egg scramble that's so quick to whip up! The eggs pick up plenty of flavor from the mushrooms, onion and cheese. To shave minutes off the prep time, I keep diced ham in the freezer. —Carole Anhalt
“My mom gave me this recipe, and it has quickly become my favorite breakfast casserole. I love that it can be made the night before and popped in the oven for a special breakfast.” —Melody Holland, Lebanon, Pennsylvania
"My son, Will, has been making this breakfast quiche since he was 5," reports Judy Bedell from their ranch near San Miguel, California. "He thought quiche was a funny name and said it should be named 'chicken egg pie', which is what we've called it ever since."
"My mom often made us this warm and comforting breakfast when we were growing up," writes Anna Kenagy of Carlsbad, New Mexico. "Now I like to make this treat on busy mornings or when we have overnight guests."