Breakfast/2 recipes

Cheese potato puff is a baked mashed potato casserole with cheddar cheese, butter, and beaten eggs that puffs up golden and souffled in the oven. A make-ahead side dish that feeds a crowd.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Make-ahead sausage cheese strata with buttered bread cubes, bulk sausage, and cheese layered in an egg-milk-wine custard. Assemble the night before, refrigerate, and bake in the morning for an effortless brunch.

Stuffed French toast sandwiches filled with cottage cheese, dipped in a fluffy vanilla-nutmeg egg batter, and browned in butter. A protein-packed brunch that's part French toast, part cheese blintz.

Kentucky cornmeal griddle cakes made with buttermilk, yellow cornmeal, and a touch of flour. Crispy-edged, golden pancakes with a slightly gritty bite, served with warm maple syrup.

Egg-free fruited French toast made with blended banana, orange juice, vanilla, and cinnamon on whole wheat bread. A vegan-friendly breakfast with natural sweetness.

Morning mix-up breakfast skillet with frozen hash browns, ham, eggs, and cheddar cheese all cooked in one pan. A hearty, satisfying scramble ready in 20 minutes.

Orange spice muffins with whole wheat flour, sour cream, fresh orange zest, cinnamon, cloves, and nutmeg. Topped with cinnamon sugar for a warmly spiced holiday breakfast.

Sourdough bacon pancakes made with starter, crumbled fried bacon, and a last-minute baking soda lift. Tangy, smoky, and fluffy griddle cakes for a weekend breakfast.

Dutch pancake with just four ingredients: eggs, flour, milk, and salt. Bakes into a dramatic puffed shell and gets finished with powdered sugar and lemon.

Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.

Raspberry chocolate chip pancakes with melted butter in the batter for extra richness. A from-scratch weekend breakfast with fresh berries and semi-sweet chocolate in every bite.

Hazelnut apple pancakes made with toasted ground hazelnuts, applesauce, and diced Granny Smith apple. A lighter pancake with nutty depth and fruit in every bite.

Scotch eggs with fresh herbs: hard-boiled eggs wrapped in herby sausage meat, coated in breadcrumbs, and deep-fried to a crackly golden shell. A British pub classic for picnics.

Molasses muffins spiced with cinnamon, ginger, cloves, allspice, and nutmeg, studded with raisins. Make-ahead batter keeps in the fridge for fresh muffins anytime.

Italian country-style frittata with grilled green peppers, sauteed onions, and melted Taleggio cheese. Cooked alla lacrima, soft and creamy inside with a golden exterior.