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42 Breakfasts for Champions

Ready to cook and eat like a winner? Get your big day started right with these hearty, healthy breakfast dishes fit for single competitors or the whole team!

Fluffy Pumpkin Pancakes

These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin

Sunday Brunch Egg Casserole

My favorite brunch dish got a makeover with egg substitute and lower-fat cheese. The lightened-up version still tastes delicious, but it won't weigh you down! —Alice Hofmann, Sussex, Wisconsin

Banana Blueberry Pancakes

This recipe is a favorite in our home. My kids don’t even realize how healthy it is! —Kelly Reinicke, Wisconsin Rapids, Wisconsin

Raisin Nut Oatmeal

There’s no better feeling than waking up to a hot ready-to-eat breakfast. The oats, fruit and spices in this homey meal cook together while you sleep! —Valerie Sauber, Adelanto, California

Calico Scrambled Eggs

When you're short on time and scrambling to get a meal on the table, this recipe is "eggs-actly" what you need. There's a short ingredient list, and cooking is kept to a minimum. Plus, with green pepper and tomato, it's colorful. —Taste of Home Test Kitchen

Banana French Toast Bake

Hamburger buns and bananas come together in this whimsical, make-ahead dish the whole family will love. It's the ultimate breakfast for dinner. —Nancy Zimmerman, Cape May Court House, New Jersey

Buttermilk Pumpkin Waffles

My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland

Spinach-Mushroom Scrambled Eggs

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

Savory Apple-Chicken Sausage

These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile. It can be doubled or tripled for a crowd, and the sausage freezes well either cooked or raw. -Angela Buchanan of Longmont, Colorado

Fruit-Filled French Toast Wraps

Here’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota

Frittata Florentine

My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California

Fruit-Filled Puff Pancake

This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. —LeAnne Senger, Oregon City, Oregon

Mediterranean Broccoli & Cheese Omelet

My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida

Shakshuka

Shakshuka is a dish of poached eggs with tomatoes, peppers and cumin. I learned it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta

French Omelet

This cheesy, full-of-flavor omelet is modeled after one I tasted and loved in a local restaurant. Mine is so hearty and rich-tasting that no one will guess it's lower in fat. —Bernice Morris, Marshfield, Missouri

Herb Breakfast Frittata

I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. —Katherine Hansen, Brunswick, Maine

Slow-Cooked Fruited Oatmeal with Nuts

The beauty of this breakfast is that you can set the slow cooker overnight and, with nothing more than a ladle, spoons and bowls, feed a crowd in the morning. —Trisha Kruse, Eagle, Idaho

Portobello Mushrooms Florentine

A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California

Southwest Tortilla Scramble

Here’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. —Christine Schenher, Exeter, California

Slow Cooker Frittata Provencal

This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania

Blueberry-Stuffed French Toast

A fruity French toast becomes light and lovely company fare when you fill it with blueberries and top it with an orangey sweet sauce. —Myrna Koldenhoven, Sanborn, Iowa

New Mexico Green Chili Breakfast Burritos

Back when I lived in the Southwest, we wrapped everything up in a tortilla. Breakfast burritos in every possible combination are very popular in New Mexico. —Angela Spengler, Tampa, Florida

Goat Cheese & Ham Omelet

As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan

Smoked Salmon Quiche

My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! —Rose Marie Cherven, Anchorage, Alaska

Southwest Hash with Adobo-Lime Crema

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. 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

Colorful Broccoli Cheddar Casserole

When we have houseguests, we make broccoli and cheese strata the night before so we can relax and visit while it bubbles in the oven. —Gale Lalmond, Deering, New Hampshire

Italian Sausage Breakfast Wraps

My husband leaves for work at 4 a.m., and I want him to have a healthy breakfast to start the day. I usually make half a dozen of these on Sunday and keep them in the fridge so he can grab one and go. —Dauna Harwood, Union, Michigan

Cranberry-Walnut Oatmeal

My family loves cranberries but we can only get them fresh during the holiday season. This recipe lets us enjoy the tartness of cranberry with the comfort of oatmeal all-year long. —Teena Petrus, Johnstown, Pennsylvania

Greek Breakfast Casserole

This is a wonderful dish for a Sunday brunch or cut into 6 pieces and freeze to have a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are endless! —Lauri Knox, Pine, Colorado

Asparagus-Mushroom Frittata

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey

Feta Scrambled Egg Wraps

My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.—Mary Jo Kempf, West Seneca, New York

Chorizo & Grits Breakfast Bowls

Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California

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

Asparagus Omelet Tortilla Wrap

Since whole grains, veggies and protein are included in this omelet, all I have to do is add a side of fresh fruit for a healthy breakfast before work. Instead of asparagus, sometimes I make this omelet with fresh spinach. —Bonita Suter, Lawrence, Michigan

Apple-Sage Sausage Patties

Apple and sausage naturally go together. Add sage, and you’ve got a standout patty. They’re freezer friendly, so I make them ahead and grab when needed. —Scarlett Elrod, Newnan, Georgia

Raspberry Peach Puff Pancake

Here's a simple, satisfying treat that's perfect for when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.

Black Bean & White Cheddar Frittata

This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho

Maple Apple Baked Oatmeal

I've tried a number of different types of fruit for this recipe, but apple seems to be my family's favorite. I mix the dry and wet ingredients in separate bowls the night before and combine them the next morning when it's ready to be baked.—Megan Brooks, Saint Lazare, Quebec.

Curry Scramble

I have eggs every morning, and this is a great change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand.—Valerie Belley, St. Louis, Missouri.

Sausage-Sweet Potato Hash & Eggs

When I first began making this dish for breakfast I served it with fried eggs on top. Now I sometimes make it for supper and serve it without eggs. It’s great when I want a dish I can make quickly, with minimal cleanup.—Nancy Murphy, Mount Dora, Florida

Basil Vegetable Strata

I've been cooking this strata for years, and my family just can't get enough! The fresh basil gives this healthy brunch dish an added flavor boost. —Jean L. Ecos, Hartland, Wisconsin.

Potato-Cheddar Frittata

I like to serve this hearty fritatta with toasted rustic bread. If you have leftover mashed potatoes, throw them in instead of the pre-packaged ones. —Donna Marie Ryan, Topsfield, Massachusetts

 

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