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Friday; Breakfast, Lunch, and Dinner

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Sep 28, 2021
  • 10 min read

Breakfast Banana Splits

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

  • Pineapple Chuncks

  • 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

Buy Ingredients Powered by Chicory Directions

  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

Total Time Prep: 20 min. + chilling Bake: 45 min. Makes 8 servings


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





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.


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


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


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




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

Buy IngredientsPowered by Chicory 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.



My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas


Bacon, Egg & Avocado Sandwiches

Total Time Prep/Total Time: 25 min. Makes 2 servings




Ingredients



2 bacon strips, halved crosswise

2 large eggs

1/8 teaspoon garlic salt

1/8 teaspoon pepper

2 tablespoons Vanilla Greek Yogurt w/ Honey

4 slices sourdough bread, toasted

1/2 medium ripe avocado, peeled and sliced

Optional: 2 slices Gouda cheese and 1 slice red onion, separated into rings

2 teaspoons butter, softened



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Directions

In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings.

In same skillet, break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper.

Spread Miracle Whip over 2 slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining 2 slices of toast; place over top.

HEALTH TIP:Avocados are known for their healthy monounsaturated fat, but they are also a good source of vitamins C, K and E plus most B vitamins.

Nutrition Facts

1 sandwich: 448 calories, 23g fat (7g saturated fat), 209mg cholesterol, 864mg sodium, 44g carbohydrate (7g sugars, 4g fiber), 18g protein.



These kabobs are fun, different and delicious, plus they go well with any egg dish. —Bobi Raab, St. Paul, Minnesota




Ingredients

  • 1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed

  • 1 can (20 ounces) pineapple chunks, drained

  • 10 medium fresh mushrooms

  • 2 tablespoons butter, melted

  • Maple syrup

Buy IngredientsPowered by Chicory Directions

  1. Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.

  2. Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.

Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.


I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota




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


I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota

Ingredients

  • 8 cups fresh baby spinach

  • 1 cup chopped tomatoes

  • 2 tablespoons olive oil, divided

  • 1-1/2 cups chopped fully cooked ham

  • 1 small onion, chopped

  • 1 small green pepper, chopped

  • 4 large eggs

  • Salt and pepper to taste

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Directions

  1. Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.

  2. In same skillet, heat remaining olive oil over medium heat. Break eggs, 1 at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.


TEST KITCHEN TIPJust about any omelet can be turned into a salad. It's time to get creative.

Nutrition Facts 1 serving: 229 calories, 14g fat (3g saturated fat), 217mg cholesterol, 756mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.



Slow cookers aren't just for making dinner. I make this often if we're having company overnight. With just a little planning and not much work, I can prep it the night before and have a lovely breakfast waiting in the morning. —Barb Keith, Eau Claire, Wisconsin



Total Time Prep: 20 min. Cook: 4 hours Makes 10 servings


Slow cookers aren't just for making dinner. I make this often if we're having company overnight. With just a little planning and not much work, I can prep it the night before and have a lovely breakfast waiting in the morning. —Barb Keith, Eau Claire, Wisconsin

Ingredients

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

  • 1 pound bacon strips, cooked and crumbled

  • 1 medium onion, chopped

  • 1 medium green pepper, chopped

  • 1-1/2 cups shredded cheddar cheese

  • 12 large eggs

  • 1 cup Whole Milk

Buy IngredientsPowered by Chicory Directions

  1. In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers.

  2. Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, until a thermometer reads160°, 3-1/2 to 4 hours.

Nutrition Facts 1 cup: 315 calories, 17g fat (8g saturated fat), 289mg cholesterol, 589mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein.


My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. —Gabrielle Short, Pleasant Hill, Iowa




Ingredients

  • 1 cup all-purpose flour

  • 3 tablespoons cornmeal

  • 3 tablespoons quick-cooking oats

  • 3 tablespoons sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • Dash ground nutmeg

  • 1 large egg

  • 1-1/2 cups buttermilk

  • 2 tablespoons canola oil

  • 1 teaspoon vanilla extract

  • 1 cup fresh or frozen blueberries

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Directions

  1. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes.

  2. Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.


Nutrition Facts 3 pancakes: 332 calories, 10g fat (2g saturated fat), 50mg cholesterol, 746mg sodium, 52g carbohydrate (18g sugars, 2g fiber), 9g protein.


I've prepared these for many brunches—peaches are my favorite fruit to add, but you can use strawberries or blueberries. People of all ages enjoy dunking crispy waffle strips into creamy dip. —Bonnie Geavaras-Bootz, Chandler, Arizona




Total Time Prep: 30 min. Bake: 5 min./batch Makes 6 servings (2 cups sauce)


I've prepared these for many brunches—peaches are my favorite fruit to add, but you can use strawberries or blueberries. People of all ages enjoy dunking crispy waffle strips into creamy dip. —Bonnie Geavaras-Bootz, Chandler, Arizona

Ingredients

  • 1 cup all-purpose flour

  • 1 tablespoon sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 large eggs, separated

  • 1 cup 2% milk

  • 2 tablespoons butter, melted

  • 1/4 teaspoon vanilla extract

  • 1-1/4 cups chopped frozen peaches, thawed, divided

  • 2 cups sweetened whipped cream or whipped topping

  • 3/4 cup peach yogurt

  • Optional: Toasted pecans and ground cinnamon

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Directions

  1. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg yolks, milk, butter and vanilla until blended. Add to dry ingredients; stir just until moistened. Stir in 1 cup peaches.

  2. In a small bowl, beat egg whites until stiff but not dry. Fold into batter. Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. Cut waffles into 1-in. strips.

  3. In a small bowl, fold whipped cream into yogurt. Serve with waffle strips. Sprinkle with remaining peaches and, if desired, pecans and cinnamon.


Nutrition Facts 8 waffle strips with 1/3 cup sauce: 341 calories, 21g fat (13g saturated fat), 122mg cholesterol, 279mg sodium, 30g carbohydrate (14g sugars, 1g fiber), 8g protein.



This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


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Yogurt & Honey Fruit Cups

Total Time Prep/Total Time: 10 min. Makes 6 servings


This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin




Ingredients

  • 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)

  • 3/4 cup mandarin orange, vanilla or lemon yogurt

  • 1 tablespoon honey

  • 1/2 teaspoon grated orange zest

  • 1/4 teaspoon almond extract

Buy IngredientsPowered by Chicory


Directions

  1. Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.


Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.



The ultimate breakfast at our house is French toast with warm bananas and Nutella. Pass it around with confectioners' sugar, maple syrup and fresh mint. —Charlene Chambers, Ormond Beach, Florida





Banana-Hazelnut Pain Perdu Duet

Total Time Prep/Total Time: 30 min. Makes 4 servings


Ingredients

  • 8 slices French bread (1/2 inch thick)

  • 1/4 cup cream cheese, softened

  • 1/4 cup Nutella

  • 1 medium banana, halved lengthwise and sliced

  • 4 teaspoons brown sugar

  • 4 large eggs

  • 1 cup 2% milk

  • 1/4 cup hazelnut liqueur

  • 2 teaspoons ground cinnamon

  • 2 teaspoons vanilla extract

  • 2 tablespoons butter

  • Optional toppings: Confectioners' sugar, maple syrup, fresh mint leaves, additional banana slices and additional Nutella

Buy IngredientsPowered by Chicory Directions

  1. On each of 4 bread slices, spread cream cheese and Nutella to within 1/2 in. of edges. Top with banana slices, brown sugar and remaining bread. In a shallow bowl, whisk eggs, milk, liqueur, cinnamon and vanilla.

  2. In a large cast-iron or other heavy skillet, heat butter over medium-low heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 30 seconds. Place sandwiches in skillet; toast until golden brown, 4-5 minutes on each side. If desired, serve with toppings.

Nutrition Facts 1 stuffed French toast: 469 calories, 23g fat (10g saturated fat), 221mg cholesterol, 340mg sodium, 48g carbohydrate (29g sugars, 3g fiber), 13g protein.



Using frozen hash browns and packaged shredded cheese shaves minutes off the prep time of this skillet egg dish, making it an appealing meal you can put together quickly. —Elvira Brunnquell, Port Washington, Wisconsin



Country Brunch Skillet

Total Time Prep: 10 min. Cook: 25 min. Makes 6 servings



Ingredients

  • 6 bacon strips

  • 6 cups frozen cubed hash brown potatoes

  • 3/4 cup chopped green pepper

  • 1/2 cup chopped onion

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 6 large eggs

  • 1/2 cup shredded cheddar cheese

Buy IngredientsPowered by Chicory Directions

  1. In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally.

  2. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.

Nutrition Facts 1 cup: 304 calories, 21g fat (8g saturated fat), 238mg cholesterol, 689mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 13g protein.






 
 
 

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