Friday: Breakfast, Lunch, and Dinner

Oat Waffles

4 reviews Test Kitchen Approved

Total Time Prep/Total Time: 10 min. Makes 8 waffles (about 6-1/2 inches)

These family favorites have more fiber and less fat than standard waffles. My 2 year-old daughter loves them with fresh berries. —Karen Hayes, Danville, Virginia

Ingredients

• 1 cup all-purpose flour

• 1 cup oat flour

• 4 teaspoons baking powder

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 2 large eggs, room temperature

• 1-3/4 cups fat-free milk

• 2 tablespoons canola oil

• 1 teaspoon vanilla extract

• Optional: Fresh fruit, maple syrup and powdered sugar

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1. In a large bowl, combine the first 5 ingredients. Combine the eggs, milk, oil and vanilla; stir into dry ingredients just until combined.

2. Pour batter by 1/2 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown. Garnish with toppings as desired.

Editor's Note As a substitute for 1 cup oat flour, process 1-1/4 cups quick-cooking or old-fashioned oats until finely ground. Nutrition Facts 1 waffle: 178 calories, 6g fat (1g saturated fat), 54mg cholesterol, 307mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Breakfast Banana Splits

2 reviews Test Kitchen Approved

Total Time Prep/Total Time: 10 min. Makes 2 servings

I can’t brag enough about this recipe. It’s elegant enough for a formal brunch, yet simple and nutritious. With different fruits and cereals, there are endless potential variations. Renee Lloyd, Pearl, Mississippi

Ingredients

• 1 medium banana

• 1/3 cup each fresh blueberries, halved seedless grapes, sliced peeled kiwifruit and halved fresh strawberries

• 1 cup vanilla yogurt

• 1/2 cup granola with fruit and nuts

• 2 maraschino cherries with stems

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1. Cut banana crosswise in half. For each serving, split each banana in half lengthwise and place in a serving dish; top with 1/2 of each remaining ingredient.

Nutrition Facts 1 serving: 337 calories, 6g fat (1g saturated fat), 6mg cholesterol, 96mg sodium, 66g carbohydrate (42g sugars, 8g fiber), 12g protein.

Mixed Berry French Toast Bake

I love this recipe! It's perfect for fuss-free holiday breakfasts or company, it’s utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine

Total Time Prep: 20 min. + chilling Bake: 45 min.

Makes 8 servings

Ingredients

• 6 large eggs

• 1-3/4 cups fat-free milk

• 1 teaspoon sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 loaf (1 pound) French bread, cubed

• 1 package (12 ounces) frozen unsweetened mixed berries

• 2 tablespoons cold butter

• 1/3 cup packed brown sugar

• Optional: Confectioners' sugar and maple syrup

Buy IngredientsPowered by Chicory Directions

1. Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.

2. Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.

3. In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

Nutrition Facts 1 serving: 310 calories, 8g fat (3g saturated fat), 148mg cholesterol, 517mg sodium, 46g carbohydrate (17g sugars, 3g fiber), 13g protein.

Lime Coconut Smoothie Bowl

This Key lime and coconut smoothie bowl is the most refreshing thing on the planet! —Madeline Butler, Denver, Colorado

This Key lime and coconut smoothie bowl is the most refreshing thing on the planet! —Madeline Butler, Denver, Colorado

4 reviews Contest Winner Test Kitchen Approved

Total Time Prep/Total Time: 15 min. Makes 2 servings

Ingredients

• 1 medium banana, peeled and frozen

• 1 cup fresh baby spinach

• 1/2 cup ice cubes

• 1/2 cup cubed fresh pineapple

• 1/2 cup chopped peeled mango or frozen mango chunks

• 1/2 cup plain Greek yogurt

• 1/4 cup sweetened shredded coconut

• 3 tablespoons honey

• 2 teaspoons grated lime zest

• 1 teaspoon lime juice

• 1/2 teaspoon vanilla extract

• 1 tablespoon spreadable cream cheese, optional

• Optional: Lime wedges, sliced banana, sliced almonds, granola, dark chocolate chips and additional shredded coconut

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Directions

1. Place the first 11 ingredients in a blender; if desired, add cream cheese. Cover and process until smooth. Pour into chilled bowls. Serve immediately, with optional toppings as desired.

Nutrition Facts 1 cup: 325 calories, 10g fat (7g saturated fat), 15mg cholesterol, 80mg sodium, 60g carbohydrate (51g sugars, 4g fiber), 4g protein.

Coconut-Macadamia Sheet Pan Pancakes

These sheet-pan pancakes are great for brunch when you want to serve a group without standing over the stove. The fun flavors give this dish a tropical flair, and pineapple-flavored ice cream topping is a great swap for the usual maple syrup. —Trisha Kruse, Eagle, Idaho

These sheet-pan pancakes are great for brunch when you want to serve a group without standing over the stove. The fun flavors give this dish a tropical flair, and pineapple-flavored ice cream topping is a great swap for the usual maple syrup. —Trisha Kruse, Eagle, Idaho

Coconut-Macadamia Sheet Pan Pancakes

Test Kitchen Approved

Total Time Prep: 15 min. + standing Bake: 15 min. Makes 10 servings

Ingredients

• 3-1/2 cups complete buttermilk pancake mix

• 1/2 cup sweetened shredded coconut

• 2 cups 2% milk

• 1 tablespoon coconut oil or butter, softened

• 1/2 cup macadamia nuts, coarsely chopped

• 2 medium bananas, sliced

• Butter and maple syrup

Buy IngredientsPowered by Chicory Directions

1. Preheat oven to 425°. In a large bowl, combine pancake mix and coconut. Stir in milk just until dry ingredients are moistened; let stand 10 minutes. Meanwhile, line a 15x10x1-in. baking pan with parchment; grease parchment with coconut oil.

2. Spread batter into prepared pan; sprinkle with macadamia nuts. Bake until puffy and golden brown, 15-20 minutes. Cool in pan on a wire rack 5 minutes. Lifting with parchment, remove from pan. Top with bananas; serve with butter and syrup.

Nutrition Facts 1 piece: 288 calories, 11g fat (4g saturated fat), 4mg cholesterol, 642mg sodium, 44g carbohydrate (13g sugars, 2g fiber), 7g protein.

TASTE OF HOME

Breakfast Parfaits

The combination of pineapple, raspberries and banana in these yogurt treats makes a bright and cheerful morning breakfast.

Breakfast Parfaits

Test Kitchen Approved

Total Time Prep/Total Time: 10 min. Makes 4 servings

Ingredients

• 2 cups pineapple chunks

• 1 cup vanilla yogurt

• 1 cup fresh or frozen raspberries

• 1/2 cup chopped dates or raisins

• 1 cup sliced ripe banana

• 1/4 cup sliced almonds

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Directions

1. In 4 parfait glasses or serving dishes, layer the pineapple, yogurt, raspberries, dates and banana. Sprinkle with almonds. Serve immediately.

Nutrition Facts 1 parfait: 277 calories, 4g fat (1g saturated fat), 3mg cholesterol, 52mg sodium, 60g carbohydrate (48g sugars, 6g fiber), 5g protein.

Creamy Strawberry Crepes

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut

Creamy Strawberry Crepes

6 reviews Test Kitchen Approved

Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings

Ingredients

• 4 large eggs

• 1 cup 2% milk

• 1 cup water

• 2 tablespoons butter, melted

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• filling:

• 1 package (8 ounces) cream cheese, softened

• 1-1/4 cups confectioners' sugar

• 1 tablespoon lemon juice

• 1 teaspoon grated lemon zest

• 1/2 teaspoon vanilla extract

• 4 cups fresh strawberries, sliced, divided

• 1 cup heavy whipping cream, whipped

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Directions

1. In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

3. For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.

Sheepherder’s Breakfast

My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it’s a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I’ve passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon

80 reviews Contest Winner Test Kitchen Approved

Total Time Prep/Total Time: 30 min. Makes 8 servings

Ingredients

• 3/4 pound bacon strips, finely chopped

• 1 medium onion, chopped

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 8 large eggs

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup shredded cheddar cheese

Buy IngredientsPowered by Chicory Directions

1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.

2. Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.

3. Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Sheepherder’s Breakfast

80 reviews Contest Winner Test Kitchen Approved

Total Time Prep/Total Time: 30 min. Makes 8 servings

My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon

Ingredients

• 3/4 pound bacon strips, finely chopped

• 1 medium onion, chopped

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 8 large eggs

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup shredded cheddar cheese

Buy IngredientsPowered by Chicory Directions

1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.

2. Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.

3. Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

SHEEPHERDER’S BREAKFAST TIPS What do I do with leftover bacon grease? Save your leftover bacon fat in the fridge to use in a variety of ways. Try baking with it, adding it to ice cream or any of these other bacon grease ideas.Are there any variations I can make with this recipe? This top-rated breakfast recipe can easily be adjusted to suit your tastes. Feel free to use country pork sausage instead of bacon or make it vegetarian by eliminating the meat and replacing the ¼ cup reserved bacon drippings with oil or butter.Can I make this with more or less eggs? Yes, you can make this recipe with more or less eggs! Make as many wells in the potato mixture for as many eggs as you need. If you've got eggs left over, use them up in any of these egg recipes. Nutrition Facts 1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.

Sausage & Crescent Roll Casserole

I made this tasty breakfast casserole with crescent rolls for a baby shower. It saved me; preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas

22 reviews Test Kitchen Approved

Total Time Prep: 15 min. Bake: 35 min. Makes 12 servings

I made this tasty breakfast casserole with crescent rolls for a baby shower. It saved me; preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas

Ingredients

• 1 pound bulk pork sausage

• 1 tube (8 ounces) refrigerated crescent rolls

• 2 cups shredded part-skim mozzarella cheese

• 8 large eggs

• 2 cups 2% milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Buy IngredientsPowered by Chicory Directions

1. Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.

2. In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.

3. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

4. Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

TEST KITCHEN TIPSUse spicy or mild Italian sausage in the recipe for a flavor twist. It’s usually cheaper to buy cheese in blocks rather than already shredded. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then use my food processor to shred it myself. I store the shredded cheese in the freezer so I have it when I need it. Here are 60 hearty breakfast casserole recipes for breakfast tomorrow! Nutrition Facts 1 piece: 283 calories, 19g fat (6g saturated fat), 160mg cholesterol, 662mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 15g protein.

German Apple Pancake

If you’re looking for a pretty dish to make when having guests for brunch, try this. Everyone I’ve served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I’d written down incorrectly! If you don’t leave out the flour as I did, it’ll turn out terrific! —Judi Van Beek, Lynden, Washington

Test Kitchen Approved

Total Time Prep: 15 min. Bake: 20 min. Makes 6 servings

Ingredients

• 3 large eggs, room temperature

• 1 cup 2% milk

• 3/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/8 teaspoon ground nutmeg

• 3 tablespoons butter

• 2 tart baking apples, peeled and sliced

• 3 to 4 tablespoons butter

• 2 tablespoons sugar

• Confectioners' sugar

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Directions

1. Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth.

2. Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, until pancake puffs and edges are browned and crisp, 20 minutes.

3. For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.

TEST KITCHEN TIPSMany fruits can be used in place of the apples. Pears, berries, peaches or plums are all delish. If you use berries, just skip the precooking step. For extra flavor, try adding a splash of almond or vanilla extract to the batter.

Nutrition Facts 1 serving: 192 calories, 12g fat (7g saturated fat), 107mg cholesterol, 273mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 5g protein.

Berry Smoothie Bowl

We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Test Kitchen Approved

Total Time Prep/Total Time: 5 min. Makes 2 servings

Ingredients

• 1 cup fat-free milk

• 1 cup frozen unsweetened strawberries

• 1/2 cup frozen unsweetened raspberries

• 3 tablespoons sugar

• 1 cup ice cubes

• Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds

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1. Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. Add optional toppings as desired.

Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.

Sweet Potato and Egg Skillet

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast…and it worked! —Jeanne Larson, Mission Viejo, California

Test Kitchen Approved

Total Time Prep/Total Time: 25 min. Makes 4 servings

Ingredients

• 2 tablespoons butter

• 2 medium sweet potatoes, peeled and shredded (about 4 cups)

• 1 garlic clove, minced

• 1/2 teaspoon salt, divided

• 1/8 teaspoon dried thyme

• 2 cups fresh baby spinach

• 4 large eggs

• 1/8 teaspoon coarsely ground pepper

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Directions

1. In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.

2. With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

TEST KITCHEN TIPSIf you like your eggs sunny-side up, leave the pan uncovered while they cook. Break the eggs into a small dish before adding to the pan. It’s easier to remove stray shell pieces if they get into the egg. Health tip:With the sweet potatoes and spinach, this dish meets the daily requirement for vitamin A.

Nutrition Facts 1 serving: 224 calories, 11g fat (5g saturated fat), 201mg cholesterol, 433mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.

Crust less Spinach Quiche

I served this crust less quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin

Test Kitchen Approved

Total Time Prep: 25 min. Bake: 40 min. Makes 8 servings

Ingredients

• 1 cup chopped onion

• 1 cup sliced fresh mushrooms

• 1 tablespoon vegetable oil

• 1 package (10 ounces) frozen chopped spinach, thawed and well drained

• 2/3 cup finely chopped fully cooked ham

• 5 large eggs

• 3 cups shredded Muenster or Monterey Jack cheese

• 1/8 teaspoon pepper

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Directions

1. In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

CRUSTLESS QUICHE RECIPE TIPS Is a frittata the same as a crustless quiche? The difference between a frittata and a crustless quiche comes down to the ingredients. Fritatta recipes typically call for eggs and very little additional dairy, while quiche recipes (whether crustless or with a crust) usually include milk, cream or half-and-half in addition to eggs. As a result, frittatas are often more like an omelet in texture while quiches are more like a savory, creamy egg pie. The two are also baked in different pans: frittatas are often baked in an oven-safe skillet, quiches in a pie pan.Why is my crustless quiche watery? Crustless quiche "comes together" in the oven as the egg proteins bind from the heat, but this process also squeezes out water. The key to preventing a soggy quiche is to cook it slowly and possibly remove it from the oven early—while the center is still a touch wobbly—so that residual heat can finish the cooking. Also make sure to cook out, dry or remove any excess moisture from your mix-ins (such as vegetables and meats), which could also contribute to a soggy quiche.How do you keep a crustless quiche from sticking? Generously grease the pie plate you are cooking your crustless quiche in to ensure an easy release and minimal sticking. A good cooking spray or healthy slathering of butter should do the trick!Can you freeze a crustless quiche? Yes! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through. Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts 1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.