Recipes for "breakfast"

1. In a medium bowl, mix together the greek yogurt, dill, parsley, garlic, and a pinch each of salt and pepper. Stir until combined. Keep stored in the fridge until ready to use.

2. Cook the eggs to your liking.

3. Divide the quinoa among bowls and add a large spoonful of the yogurt sauce, then swirl the pesto lightly into the yogurt. Next, add 1-2 eggs per bowl. Add the spinach and avocado. Drizzle the spicy butter sauce (recipe below) over the eggs. Garnish with fresh herbs, lemon zest, sesame seeds and crumbled goat cheese. EAT!

In a small saucepan, melt together the butter, sesame oil, crushed red pepper flakes and paprika. Drizzle the warm sauce over the fried eggs.

Place the spinach on a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. Set aside.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic; cook, stirring often, until fragrant, about 30 seconds. Stir in the spinach; cook, stirring often and breaking up with a wooden spoon, until it looks dried out, about 2 minutes.

Set aside to cool slightly, about 5 minutes.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Reserve 1/4 cup of the spinach mixture. Transfer the remaining spinach mixture to a medium bowl and add mascarpone cheese, 1/2 cup of Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until well combined and set aside.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Whisk the eggs, half-and-half, crushed red pepper, reserved 1/4 cup spinach mixture, 1/4 cup Parmesan, remaining 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a large bowl until well combined.

Lightly grease a 13x9-inch baking dish. Arrange the bottom halves of the English muffins in the dish in three rows of two. Evenly spread the spinach-mascarpone mixture over the muffins. Cover with the top English muffin halves. Pour the egg mixture over the casserole, then press down on the English muffins to submerge. Sprinkle with remaining 1/4 cup Parmesan.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Cover the dish with foil and refrigerate for at least 1 hour or up to 12 hours.

Preheat the oven to 350°F. Uncover and bake the casserole in the preheated oven until just set and the tops of the English muffins are golden brown, about 45 minutes. Let the casserole cool 10 minutes before serving.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Grease an 8 or 9-inch square baking dish.

Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.

Pour over bread mixture.

To make ahead, cover and chill overnight, and proceed the next morning to bake.

Bake at 350°F until a knife inserted in the center comes out clean, about 1 hour to 1 hr 20 min. Cover with aluminum foil if you notice the edges browning too much during baking.

Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup.

Heat a skillet on medium. Break up the sausage into chunks and cook, working in batches if need be, until cooked on all sides. As you cook the sausage, you can break up the larger chunks into smaller crumbles (which are easier to distribute evenly over the casserole).

When lightly browned, remove from pan to a paper towel lined plate to absorb any excess fat.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a large bowl, whisk together eggs, milk, dry mustard, onion powder, salt and pepper.

Simply Recipes / Sally Vargas

Place the cubed bread in a well-buttered 9 x 13-inch baking pan. Sprinkle with cheese. Sprinkle with chopped tomatoes and mushrooms, if using. Top with the browned crumbled sausage, distributing it evenly. Pour the egg milk mixture evenly over the bread and cheese.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

At this point, the casserole can be covered and chilled in the fridge for several hours or overnight, until ready to bake and serve.

If baking immediately, let the casserole sit for 10 minutes to give the bread a chance to absorb the milk-egg mixture before putting in the oven.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

When ready to bake, preheat the oven to 325°F.

Bake uncovered for about 1 hour. Tent with foil if the top begins to brown too quickly.

Let the casserole cool for about 10 minutes before serving. Leftovers will keep in the refrigerator for about a week.

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Simply Recipes / Sally Vargas

Place the chorizo in a large skillet and cook over medium heat, breaking up the sausage with a wooden spoon as it browns. Cook the chorizo until it is completely brown, then transfer to a bowl lined with paper towels to drain.

Wipe the skillet with a paper towel, but don’t bother cleaning it. Any residual oil will help flavor the eggs. In a medium bowl, whisk the eggs with the salt, pepper, and the milk, and then pour into the skillet and turn the heat to medium-low. (See our recipe for How to Make Fluffy Scrambled Eggs.)

Stir the eggs gently as they cook, making sure to scrape all the sides of the skillet to form egg curds.

While the eggs are cooking, warm the tortillas one at a time in a clean, dry skillet over medium-high heat. Warm until the side starts to char a bit, about 20 to 30 seconds, then flip to the other side and repeat. Move the warm tortillas to a plate as they are ready, and cover with a damp paper towel.

You can also warm all the tortillas at once in a microwave. Stack them and then wrap them in a damp paper towel, and cook in the microwave for 30 seconds. Leave the paper towel on until ready to use.

When the eggs are still slightly runny but just about to set up in curds, add the sausage back to the eggs to warm it back up. Stir and remove from heat.

Divide the filling between tortillas, or let people assemble their own tacos right from the pan. Sprinkle tomatoes, avocado chunks, crumbled Cotija cheese, and cilantro leaves (if using) over each taco. Add salt and pepper to taste.

Serve with hot sauce and wedges of lime on the side.

Warm a 12-inch oven-safe skillet over medium heat, and add the sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove the pan from heat.

Whisk together the eggs, milk, salt and pepper in a medium bowl.

Spread the sausage into an even layer over the bottom of the skillet. Sprinkle with the shredded cheese, and pour the egg mixture over the top.

Arrange the frozen Tater Tots over the egg mixture in concentric circles, starting with a row around the rim of the pan and working your way in, or vice versa. (You won't use the entire bag; reserve remaining Tater Tots for another use.)

Bake until the eggs have fully set and the cheese has melted, 35 to 40 minutes. If desired, sprinkle some additional cheese over top and bake an extra minute or two, until the cheese has melted.

Let the casserole cool slightly before cutting into wedges. Sprinkle with some sliced chives and serve. Leftovers will keep for about 5 days.

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In a large, heavy-bottomed pot, bring the water, oats, and 1 teaspoon of the salt to a boil over high heat. Reduce to a simmer and cook uncovered, stirring often with a wooden spoon, until very thick and creamy, about 30 minutes.

Simply Recipes / Ciara Kehoe

In the bowl of an electric stand mixer fitted with the paddle attachment, combine the ground pork and beef, seasonings, and remaining 1 teaspoon salt. Mix on low speed until combined, about 1 to 2 minutes.

With the machine running on low, slowly pour in 2 cups of the beef stock and mix until sticky, about 2 minutes. Mixing the meats until they are sticky helps form a protein bond that’ll make your finished goetta less crumbly and have a more sausage-like texture.

If you don’t have a stand mixer, you can thoroughly knead the mixture together by hand.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Transfer the meat mixture to the pot with the oats. Add the remaining beef stock and stir well to make a light pink sludge. Add the bay leaves, then raise the heat to medium-high and bring to a simmer, stirring constantly with a wooden spoon.

Reduce the heat as low as it can go and cook, uncovered, 1 to 2 hours, stirring every 5 minutes or so to prevent the oats from sticking to the bottom and scorching. It’ll slowly turn brown and then, as the liquid evaporates, it’ll look less like oatmeal and more like a chunky, brownish-gray peanut butter.

It should require more and more effort to stir the longer it cooks (if in doubt, cook longer). When it’s ready, it’ll be quite stiff, and you’ll easily see the bottom of the pot when you drag the spoon through the mixture.

Taste and adjust the seasoning, if needed; it should be salty the way sausage is salty. Remove the bay leaves and set the pot aside for now.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Line the bottoms of two 8 1/2x4 1/2 or 9x5-inch loaf pans with parchment. Grease the pans and parchment with cooking spray.

Divide the mixture between the pans and smooth the tops. Let the pans cool on the counter for at least 1 hour, then refrigerate, uncovered, for at least 12 hours to set.

Leaving the pan uncovered allows the goetta to form a skin on top that helps it keep its shape when you slice it.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Slide a thin metal spatula between the parchment and the goetta to loosen it, then unmold the loaf and wrap it well in plastic wrap. Refrigerate for up to 1 week or freeze for up to 1 year.

For easy portioning, slice the goetta before freezing. Wrap several slices tightly in plastic wrap and then place the bundles in a large freezer bag so you can remove only as much goetta as you need at a time. Thaw the goetta overnight in the refrigerator.

Even though the goetta is fully cooked, it’s always served sliced and fried or griddled. Cut the loaf into 1/2-inch slices.

Heat 1 tablespoon of vegetable oil or bacon fat in a skillet (preferably nonstick or cast iron) over medium-high heat. Add the goetta, being careful not to crowd the pan, and cook 5 to 10 minutes per side, disturbing the goetta as little as possible so you don’t break up the crispy brown crust as it forms. You may need to lower the heat of the pan bit by bit to keep it from scorching.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside.

Heat 2 tablespoons bacon fat (or olive oil) in a large skillet on medium-high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2-3 minutes.

Push the vegetables to the side of the pan, add the potatoes and another tablespoon bacon fat (or olive oil) to the pan.

Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you cook.

Add the ham to the potatoes and cook, stirring frequently until the ham is heated through, 1-2 minutes.

Mix all of the vegetables, potato and ham together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and ham.

As soon as eggs begin to firm up, remove from heat.

Serve immediately. Great with ketchup on top.

Place cubed bread on a baking sheet, put in a 200°F for 10 to 15 minutes, until somewhat dry. OR you can use stale bread that is no longer soft. Drying the bread in the oven will help keep it from falling apart when you add the egg mixture later.

Place bacon in medium skillet on medium high heat. Cook until bacon is lightly browned and much of the fat rendered. Remove bacon from pan with a slotted spoon, place on a paper towel lined plate to drain. Pour off all but enough bacon fat to coat the bottom of the pan (do not put down the drain, it will clog your pipes).

Add chopped onions to the pan with bacon fat. Cook on medium high heat until lightly browned, about 5 to 6 minutes. Add the bacon back to the pan with the onions, stir, remove from heat.

While the onions are cooking, bring a small pot of lightly salted water to a boil. Add the asparagus and blanch for 2 minutes. Drain and shock the asparagus in ice water to stop the cooking.

In a large bowl, beat the eggs with a fork or whisk. Whisk in the milk. Stir in the 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Stir in the grated cheddar cheese.

Place the cubed bread in the egg milk mixture and press down with your hands so that the bread cubes absorb most of the egg milk mixture. Gently fold in the onions, bacon, asparagus, chopped artichoke hearts, and chives. (Be gentle as to not break up the bread.)

Generously butter the inside of a 2 1/2 to 3 quart (8 x 13 inch) casserole dish. Gently pour the bread egg milk vegetable mixture into the casserole dish and spread out in an even layer.

At this point you can make up to a day ahead. Cover and refrigerate until ready to cook.

Bake uncovered at 350°F for 4o minutes. If the casserole starts to get too browned while cooking, cover with foil. Remove from oven and let rest for 5 minutes before serving.

POTATOES: Heat a large skillet to medium high heat. Add the olive oil, potatoes, and half of the spices and salt; saute until golden brown and tender-crisp. Transfer to a bowl and set aside.

TURKEY: In the same pan, add the turkey and half of the spices and salt. Break apart into small pieces until fully cooked. Transfer to a bowl and set aside.

EGGS: In the same pan, with the heat tuned to low, add the eggs and push around gently in the pan until barely scrambled. Add the potatoes, turkey, half the cheese, and 1/2 cup of the poblano sauce to the pan with the eggs. Stir to combine.

ASSEMBLY: Preheat the oven to 350 degrees. Grease a 9×13 pan and spread a thin layer of poblano sauce over the bottom. Fill each tortilla with the egg/turkey/potato mixture and roll up; place seam side down in the baking dish. Cover with remaining poblano sauce and cheese.

BAKING: Bake for 20 minutes until bubbly and hot. Serve immediately (but this also makes great leftovers).

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.

Whisk flour and baking soda together in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir banana mixture into flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 22 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Make the dough: Place milk, egg, egg yolk, butter, flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 1 1/2 hours.

When the cycle is finished, preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

Punch down dough on a lightly floured surface and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise, 15 to 20 minutes.

Flatten balls, and make a depression in the center of each. Fill each with 1 piece sausage, about 1 tablespoon potatoes, and 1 square Cheddar.

Bake in the preheated oven until lightly browned, 15 to 18 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 325 degrees F (165 degrees C).

Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.

Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.

Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium-high heat and cook egg mixture until eggs are almost set.

Arrange crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.

Arrange ham in a layer down the center of dough. Spoon cooked egg mixture on top of ham and then sprinkle Cheddar cheese on top of eggs. Bring the corners of the rolls together over cheese to form a "braid" shape.

Bake in the preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.

Simmer: In a small saucepan, simmer the oat bran, water, milk, and salt. Cook until thickened, 2-3 minutes.

Add eggs: Pour the eggs in and stir continuously over low heat until incorporated (if it’s too hot, the eggs will scramble, so make sure to stir vigorously and continuously to work them in gradually). I usually do this for 1-3 minutes until I feel that they’ve been heated enough to be cooked. You can use a whisk or a wooden spooon.

You’re Done! Yum! Stir in maple syrup and more water or milk if needed. Serve with butter on top, raspberries, and a drizzle of maple syrup if you want!

Hashbrowns: Heat the oil over medium heat in a large, wide skillet. Working in batches, add hashbrown potatoes in a thin layer, dust with some spices, and press them gently with a spatula. Cook until golden brown and crispy. Flip and repeat. Remove in chunks with a spatula and transfer to a paper towel lined plate. Season with salt.

Sausage and Eggs: Brown the sausage in a large nonstick skillet. When the sausage is cooked, drain off excess oil. Turn the heat down. Add the eggs to the hot pan with the sausage and gently stir around with a spatula until just barely set.

Tortilla Pieces: Lay a large tortilla on a flat surface. Cut into fourths (you’ll use these as a filler piece).

Crunchwrap Time: Layer hashbrowns, sausage and egg mixture, and your V&V Supremo® Chihuahua® Brand Quesadilla Cheese. Place a filler piece of tortilla over the top and fold the edges of the tortilla inwards, one section at a time. It will kind of make a star shape (watch the video for a demo). Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!

QUINOA: Cook the quinoa or brown rice.

TURKEY AND EGGS: Brown the turkey with olive oil, onion, seasoning, and salt. When turkey is fully cooked and a deep golden brown color, remove from heat and add the eggs, stirring continuously to create smooth, creamy, scrambled eggs mixed with the meat. Stir in the cilantro and 1/2 cup of the cheese.

LAYER: Layer quinoa/brown rice, turkey egg mixture, black beans, and remaining cheese in jars. Store in the refrigerator for up to 4 days. When ready to eat, heat for 1-2 minutes in the microwave and serve either on its own or in a tortilla as a breakfast burrito or breakfast tacos. Add salsa, hot sauce, or avocado for serving.

Lightly grease or butter a 13 x 9-inch casserole dish.

Using a serrated bread knife, cut each bagel into bite-size pieces. I like to cut the bagel in half (from top to bottom) and then cut each half into fourths. Try to cut the bagel into pieces that are no larger than an inch.

In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until no yolk is visible and the mixture is smooth.

Add the cut bagels to the egg mixture and, using a large spoon or spatula, toss to coat the bread in the liquid. Set this to the side to allow the bread to soak while you brown the sausage.

Heat the oil in a large skillet over medium-high heat until it begins to shimmer (this should take about a minute).

Add the breakfast sausage to the pan and begin to brown it. Break up the sausage into small chunks with a wooden spoon until the sausage is about the size of pistachios. It should not look minced.

Once the sausage has cooked through and browned (about 5 minutes), create a well in the center of the pan using your spoon. Add the diced peppers and the onions. Stir them with the sausage and cook the mixture for an additional 3 to 4 minutes, or until the veggies are glossy and soft.

Drain any excess fat by straining the mixture in a colander, then allow the mixture to cool for 5 minutes. This is a great time to shred your cheese if you haven’t already.

Once your sausage mix has cooled slightly, add it to the bagel and egg mixture. Add 1 tablespoon of the parsley and 2 cups of the cheddar cheese. Toss the ingredients together to combine evenly.

Pour the mixture into the prepared casserole dish and cover with aluminum foil.

Make-ahead step: At this point, you can place the dish into the refrigerator overnight and bake in the morning. Once you’re ready to bake, remove the casserole dish twenty minutes prior to baking, then proceed as follows.

Bake, covered with foil, in the preheated oven for 20 minutes and then carefully remove the pan from the oven and remove the foil.

Return the pan to the oven and bake for an additional 25 minutes or until the middle is no longer jiggling, and the surface has browned.

Remove the pan from the oven and immediately top with the remaining cheese and parsley. Allow the casserole to cool for 10 minutes prior to serving.

Preheat the oven to 400°F. Rub a sheet pan with 1 tablespoon of olive oil to prevent the food from sticking.

Arrange sausage links on the sheet pan and cook for 15 minutes.

Remove sheet pan from the oven and using tongs. Add the grape tomatoes, cut side up and season with a pinch of salt and pepper. Return to oven and bake for another 15 minutes.

Toss the mushrooms with 1 tablespoon olive oil and a pinch of salt and pepper, and set aside. Drain and rinse pinto beans and stir them together with brown sugar, ketchup, and barbecue sauce. Transfer beans to a small oven-safe skillet or dish.

Remove the sheet pan from the oven (at this point, the sausages have been cooking for 30 minutes and the tomatoes for 15 minutes). If there is a lot of liquid on the sheet pan, carefully pour off the liquid; do not stir the tomatoes (they tend to fall apart if stirred and are better left alone).

Add prepared mushrooms to the sheet pan and return to the oven.

After 15 more minutes (40 to 45 total minutes of baking), remove the sheet pan and again drain off any excess liquid. Flip the sausages again, but the other ingredients can be left alone.

Clear a little space on the sheet pan and nestle the dish of beans inside. (Alternatively, if you’re running out of space, you can bake the beans on a separate oven rack.)

Make four little pockets of space on the sheet pan for the eggs. Drizzle a tiny amount of oil in each area and crack in eggs. Place the fresh thyme sprigs here and there over the ingredients.

Bake for a final 5 minutes, just until the whites of the eggs set. (If you want the eggs cooked through with hard yolks, bake them for 8 minutes total.)

While the eggs bake, make the toast.

Remove sheet pan from the oven and allow to cool briefly. Sprinkle everything with salt and pepper. Slice sausage and divide between plates. Serve with beans, roasted tomatoes and mushrooms, eggs, and crispy toast.

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Grease a 9-inch Bundt pan, and sprinkle pecans into the bottom of the pan.

Cut thawed bread dough in half, and cut each half into 8 pieces. Roll 16 dough pieces into balls, and place them into the pan on top of the nuts.

Mix melted butter and brown sugar together in a bowl, and set aside. Sprinkle butterscotch pudding mix over rolls, then sprinkle on the cinnamon. Pour butter mixture over rolls, cover the pan loosely with plastic wrap, refrigerate, and let rolls rise for 6 to 8 hours, or overnight.

Preheat an oven to 350 degrees F (175 degrees C).

Remove plastic wrap from the pan, and bake rolls for 25 to 30 minutes, until golden brown.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 13 x 9 x 2-inch baking dish; set aside.

Cook sausage, bell pepper, and onion in a medium skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain and transfer to the baking dish.

Stir in potatoes, and 1 1/2 cups cheese until well combined.

Stir milk, Bisquick, eggs, and pepper together in a bowl until well combined. Pour into baking dish.

Bake, uncovered, until a knife inserted in center comes out clean, 40 to 45 minutes.

Sprinkle with remaining 1/2 cup cheese. Continue to bake until cheese melts, 1 to 2 minutes more. Cool 5 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Cook sausage in a large skillet over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink, 8 to 10 minutes. Remove from heat.

Combine eggs, milk, dry mustard, and salt in a large bowl; stir well.

Distribute 1/2 of the bread evenly into the prepared dish. Sprinkle with 1/2 of the sausage, 1/2 of the cheese, 1/2 of the tomato, 1/2 of the mushroom, 1/2 of the green onion, and 1/2 of the black pepper. Repeat layers one more time. Pour egg mixture evenly over casserole.

Bake uncovered until eggs are set, 55 to 60 minutes. Tent with foil if the top begins to brown too quickly.

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.

Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process for a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).

Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.

Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

Mix together turkey, brown sugar, salt, black pepper, sage, thyme, marjoram, and red pepper flakes in a bowl until well combined. Shape turkey mixture into patties.

Working in batches, fry patties in a large skillet over medium-high heat until golden brown and no longer pink in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Place sausage in a large skillet with ¼ inch water; cook over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble sausages. Set aside.

Combine sweet potatoes and butter in a bowl; spread into the prepared baking dish.

Whisk eggs in a large bowl. Fold in cottage cheese, Cheddar-mozzarella cheese, spinach, onion, and reserved sausages; spoon over sweet potatoes.

Bake in the preheated oven until eggs are set and a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving for 5 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish.

Fry bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.

Beat eggs and milk together in a large bowl; mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.

Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown, about 5 to 7 minutes. Drain, and spread evenly in the bottom of a 9x13-inch pan. Sprinkle cheese over sausage.

Beat milk and eggs together in a large bowl. Pour over cheese. Casserole can be refrigerated overnight at this point if desired. Top with tater tots.

Bake in the preheated oven for 35 to 45 minutes. Cool briefly before serving.

Grease a 9x13-inch baking dish.

Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.

While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.

Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.

When ready to bake, preheat the oven to 300 degrees F (150 degrees C).

Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.

Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

Combine cooked brown rice, milk, blueberries, honey, and cinnamon in a small saucepan. Bring to a boil, then reduce heat to low; simmer for 20 minutes.

Beat egg in a small bowl. Whisk 6 tablespoons hot rice mixture, 1 tablespoon at a time, into egg to temper until incorporated. Stir tempered egg mixture, butter, and vanilla into rice mixture; continue cooking over low heat to thicken, 1 to 2 minutes.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Mix sugar, peanut butter, butter, water, vanilla, and eggs together in a very large bowl until smooth.

Combine flour, baking soda, and salt; stir into cookie batter. Mix in oats and raisins, then carefully stir in cereal.

Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.

Bake in the preheated oven until cookies are lightly browned at the edges, about 10 to 12 minutes. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely.

Enjoy!