Breakfast/2 recipes

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

Cornmeal muffins with a tender crumb and golden crust, made with yellow cornmeal, milk, and a quick muffin-method batter. The classic Southern breakfast bread, baked hot in 20 minutes.

Orange poppyseed muffins made tender with sour cream and packed with double orange flavor from juice and extract. A simple stir-together batter with no mixer needed.

This is a wonderful and easy dip to make ahead and bring to parties.

Add a boost to your mornings with this drink made out of skim milk, peanut butter and bananas.

Lighter cheese blintzes made with skim milk crepes and low-fat cottage cheese filling, pan-fried golden and topped with a quick homemade raspberry sauce. A diet-friendly brunch classic.

Huevos rancheros with eggs gently poached in a smoky tomato and chili sauce, piled onto oven-crisped tortillas and finished with cheese, hot sauce, and sour cream. A hearty Mexican breakfast worth waking up for.

Haitian French toast soaked in fresh orange juice, cream, and warm spices, then pan-fried until deeply golden. Caribbean brunch with bright citrus depth.

Indulgent challah French toast dipped in heavy cream, eggs, vanilla, and a splash of Triple Sec, then griddled golden with cinnamon. Weekend brunch that earns its name.

This was a favorite special breakfast treat as a child! Who doesn't love warm frosting on toast?

A good breakfast for kids or can be served as a snack

My good friend Amy made this for me when I went to visit her in Connecticut. I was in love, and no other quiche could compare.

Eggnog French toast made by dipping thick stale bread in eggnog and frying in butter until golden. A three-ingredient holiday breakfast with built-in custard flavor.

Holly always makes delicious things to share with the daycare!

Torrijas are Spain's beloved version of French toast: stale bread soaked in milk and cognac, dipped in egg, fried golden, and dusted with cinnamon sugar. A traditional Semana Santa treat ready in 30 minutes.

Classic Southern hominy grits cooked slow and creamy with just salt and water. Serve with butter and gravy for breakfast, or chill, slice, and pan-fry the leftovers until golden.