Try something new with Cornbread Waffles, slightly sweet yet savory, pair this dish with fresh fruit or even fried chicken!
Quiche is usually my go-to for transforming leftovers into an incredible breakfast and by adding leftover spaghetti the dish becomes easier to make (no pesky pastry crust!) and heartier to start the day.
I make 5 of these Meal-Prep Egg Cups on Sunday night and just crack an egg into one every morning. A minute in the microwave and I am ready to go!
Also known as “Tostones”, Smashed Twice-Fried Plantains, are a staple of Latin American and Caribbean Cuisine. If you haven’t had them, you are missing out. Not to worry! These are so simple to make at home, you won’t be missing out much longer.
A childhood favorite for a lot of us, Egg in a Hole still holds up as a great breakfast. Dress it up with a hollandaise for a faux Eggs Benedict or add some salsa for a Huevos Rancheros feel. The possibilities are endless with a blank canvas like this.
Every Southerner has an Authentic Sausage Gravy recipe, but is it easy? I’m here to help you master this tasty and satisfying dish that will leave you dancing your way to Dixie!
Poached eggs are a basic cooking skill that everyone can master. Use these eggs to create eggs benedict and elevate your breakfast. You can even add these eggs over salads or ramen.
There’s nothing more refreshing than a smoothie bowl in the morning. They say breakfast is the most important meal of the day so why not try our Spinach, Kale, and Mango Smoothie Bowl for Two? It only takes 5 minutes and will ensure that you’re off to a healthy start to your day.
This chessey sausage casserole brings me back to Christmas morning breakfasts. This dish is so easy to whip up and waking up to a busy house full of Christmas energy, that’s what we all need.
Corned beef hash is an easy and quick recipe because you can concentrate on poaching your eggs while the hash cooks itself. This recipe is a great choice for using up leftovers of corned beef, or leftover carrots and potatoes. In this recipe, we use the eye of round corned beef. It’s lean and doesn’t have fat around the cut. Also, if you prefer fried eggs, or don’t want to spend the time to poaching, you can make it that way too.