Monday; Breakfast, Lunch, Dinner

Denver Omelet Salad

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

Ingredients Denver Omelet Salad

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

• 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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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.

Chocolate Crepes with Raspberry Sauce

Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings

Ingredients

• 1 cup fat-free milk

• 1/2 cup fat-free evaporated milk

• 2 large egg whites, room temperature

• 1 large egg, room temperature

• 1 cup all-purpose flour

• 1/4 cup plus 1/3 cup sugar, divided

• 1/4 cup baking cocoa

• 1/2 teaspoon salt

• 4-1/2 teaspoons cornstarch

• 1 cup water

• 4-1/2 cups fresh or frozen raspberries, thawed, divided

• Optional: Whipped cream and confectioners' sugar

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Directions

1. In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.

2. In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.

3. Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.

4. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full 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.

5. Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

Nutrition Facts 1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.

Mushroom-Gouda Quiche

3 reviews Contest Winner Test Kitchen Approved

Total Time Prep: 15 min. Bake: 30 min. + standing Makes 6 servings

For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey

Ingredients

• 1 sheet refrigerated pie crust

• 4 large eggs

• 1 cup heavy whipping cream

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 cups sliced fresh shiitake mushrooms (about 4 ounces)

• 1 cup shredded Gouda or Monterey Jack cheese

• 1 cup chopped arugula or fresh baby spinach

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Directions

1. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.

2. In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust.

3. Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover quiche crust loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts 1 piece: 422 calories, 33g fat (18g saturated fat), 207mg cholesterol, 452mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 12g protein.

Best Cinnamon Rolls

Ingredients

Total Time Prep: 40 min. + rising Bake: 20 min. + cooling

Makes 16 rolls

• 1 package (1/4 ounce) active dry yeast

• 1 cup warm whole milk (110° to 115°)

• 1/2 cup sugar

• 1/3 cup butter, melted

• 2 large eggs, room temperature

• 1 teaspoon salt

• 4 to 4-1/2 cups all-purpose flour

• filling:

• 3/4 cup packed brown sugar

• 2 tablespoons ground cinnamon

• 1/4 cup butter, melted, divided

• frosting:

• 1/2 cup butter, softened

• 1/4 cup cream cheese, softened

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon salt

• 1-1/2 cups confectioners' sugar

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Directions

1. Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.

4. Bake until golden brown, 20-25 minutes. Cool on wire racks.

5. For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.

BEST CINNAMON ROLL TIPS How do you know when dough is kneaded enough? You want to knead the dough until it is smooth and elastic. Another trick to tell if your dough is done is to press it with your finger. If the indentation stays, the dough still needs more work. If it springs back to its original shape, your dough is ready to rest.Why didn't my cinnamon rolls rise? In general, sweet doughs take longer to rise because the liquid that feeds the yeast is absorbed by the sugar. To counteract this, be sure you allow sweet doughs, like cinnamon rolls, plenty of time to rise. Also, when kneading the dough, don't add too much flour. Doing so creates a tough, dry dough, causing the yeast to not work properly.Can I freeze cinnamon rolls? Yes, you can freeze cinnamon rolls! To freeze unbaked rolls, cut as directed but don’t allow to rise. Tightly cover and freeze in a single layer for up to two weeks. When ready to use, thaw in the fridge overnight. The next morning, bring to room temperature and allow it to rise until doubled in size. Bake as directed. To freeze baked rolls, bake as directed and cool. Tightly cover and freeze. When ready to use, thaw overnight in the fridge. The next morning, cover and bake at 350° for 20 minutes. Let cool and frost.What other cinnamon roll variations can you make? There are plenty of cinnamon roll recipes you can make! Try out chocolate chip caramel rolls, pumpkin cinnamon rolls or bacon rolls!

Nutrition Facts 1 roll: 364 calories, 15g fat (9g saturated fat), 66mg cholesterol, 323mg sodium, 53g carbohydrate (28g sugars, 1g fiber), 5g protein.

Total Time Prep: 40 min. + rising Bake: 20 min. + cooling Makes 16 rolls

Farmers Breakfast

Total Time Prep/Total Time: 20 min. Makes 4 servings

Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota

Ingredients

• 6 bacon strips, diced

• 2 tablespoons diced onion

• 3 medium potatoes, cooked and cubed

• 6 large eggs, beaten

• Salt and pepper to taste

• 1/2 cup shredded cheddar cheese

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Directions

1. In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture.

2. Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.

Nutrition Facts 1 serving: 464 calories, 29g fat (11g saturated fat), 321mg cholesterol, 487mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.

Avocado Scrambled Eggs

Bacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game—or any time friends drop by for coffee. —Sundra Hauck, Bogalusa, Louisiana

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

Ingredients

• 8 large eggs

• 1/2 cup 2% milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 medium ripe avocado, peeled and cubed

• 2 tablespoons butter

• 6 bacon strips, cooked and crumbled

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1. In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.

Nutrition Facts 1 each: 233 calories, 19g fat (7g saturated fat), 302mg cholesterol, 434mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

Mushroom-Avocado Eggs on Toast

Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska

Ingredients

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

• 8 large eggs

• 2 tablespoons 2% milk

• 1 teaspoon lemon-pepper seasoning

• 1/2 teaspoon dried basil

• 2 tablespoons butter, divided

• 1 tablespoon minced fresh chives

• 1 tablespoon olive oil

• 1/2 pound sliced fresh mushrooms

• 6 slices French bread (1 inch thick), toasted

• 3 ounces Brie cheese, cut into 6 slices

• 1 medium ripe avocado, peeled and thinly sliced

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Directions

1. Preheat oven to 350°. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in chives.

2. Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.

3. Place toast slices on an ungreased baking sheet; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.

Nutrition Facts 1 serving: 319 calories, 22g fat (8g saturated fat), 307mg cholesterol, 431mg sodium, 17g carbohydrate (2g sugars, 3g fiber), 15g protein.

TASTE OF HOME

Fluffy Scrambled Eggs

When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota

Total Time Prep/Total Time: 15 min. Makes 3 servings

Ingredients

• 6 large eggs

• 1/4 cup evaporated milk or half-and-half cream

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon canola oil

• 2 tablespoons process cheese sauce

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1. In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.

Gingerbread Buttermilk Waffles

We created this recipe so folks could enjoy the festive flavor of gingerbread at breakfast. For a pretty look, sprinkle the waffles with confectioners’ sugar. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients Total Time Prep/Total Time: 30 min. Makes 8 waffles

• 1 cup all-purpose flour

• 1-1/2 teaspoons baking powder

• 1 teaspoon ground ginger

• 3/4 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/8 teaspoon ground cloves

• 1/3 cup packed brown sugar

• 1 large egg, separated, room temperature

• 3/4 cup buttermilk

• 1/4 cup molasses

• 3 tablespoons butter, melted

• 1/8 teaspoon cream of tartar

• Confectioners' sugar, optional

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Directions

1. In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined.

2. In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Nutrition Facts 2 filled pita half: 353 calories, 11g fat (6g saturated fat), 78mg cholesterol, 621mg sodium, 59g carbohydrate (33g sugars, 1g fiber), 6g protein.

Shirred Egg Corn Muffins

For our brunches, we bake eggs in cornbread cups. With cheddar sauce and more cheese sprinkled on top, they make a cute little meal-in-one package. —Lisa Speer, Palm Beach, Florida

Total Time Prep: 15 min. Bake: 20 min. Makes 1 dozen

For our brunches, we bake eggs in cornbread cups. With cheddar sauce and more cheese sprinkled on top, they make a cute little meal-in-one package. —Lisa Speer, Palm Beach, Florida

Ingredients

• 1 package (8-1/2 ounces) cornbread/muffin mix

• 1/2 cup buttermilk

• 2 tablespoons sour cream

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup crumbled cooked bacon

• 12 large eggs

• 1/4 teaspoon salt

• 1/8 teaspoon coarsely ground pepper

• topping:

• 4 teaspoons butter

• 4 teaspoons all-purpose flour

• 1 cup 2% milk

• 1-1/4 cups shredded sharp cheddar cheese, divided

• 1/8 teaspoon dried thyme

• 1/4 teaspoon seasoned salt, divided

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1. Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper.

2. Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.

3. Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted.

4. Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.

Nutrition Facts 1 muffin: 262 calories, 15g fat (7g saturated fat), 244mg cholesterol, 598mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 14g protein.

Foster Oatmeal

This oatmeal tastes like bananas Foster, my favorite dessert. If you can’t find rum extract, double the vanilla. —Carol Touchton, Seffner, Florida

Ingredients

• 2 cups water

• 1-1/2 cups 2% milk

• 1/2 teaspoon salt

• 2 cups old-fashioned oats

• 1/2 cup butter, cubed

• 1/2 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• Dash ground nutmeg

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon rum extract

• Optional toppings: Cinnamon sugar, sliced ripe bananas and sweetened whipped cream

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1. In a large saucepan, bring water, milk and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Cover and let stand.

2. In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. Add bananas; cook, stirring gently, until bananas are glazed and slightly softened, 1-2 minutes.

3. Remove from heat; stir in extracts. Stir banana mixture into oatmeal. Spoon oatmeal into serving bowls; add toppings of your choice.

Nutrition Facts 1-1/3 cups: 561 calories, 28g fat (16g saturated fat), 68mg cholesterol, 529mg sodium, 72g carbohydrate (39g sugars, 6g fiber), 9g protein.

Waffle Monte Cristos

Waffles packed with turkey, ham, bacon and apricot preserves have so much sweet, smoky love going on. I use frozen waffles to save time, but have at it if you want to put your waffle iron to good use. —Kelly Reynolds, Urbana, Illinois

Total Time Prep/Total Time: 20 min. Makes 4 servings

Ingredients

• 1/2 cup apricot preserves

• 8 frozen waffles

• 4 slices deli turkey

• 4 slices deli ham

• 4 slices Havarti cheese (about 3 ounces)

• 4 bacon strips, cooked

• 2 tablespoons butter, softened

• Maple syrup

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1. Preheat griddle over medium heat. Spread preserves over 4 waffles. Layer with turkey, ham, cheese and bacon; top with remaining waffles. Lightly spread outsides of waffles with butter.

2. Place on griddle; cook 4-5 minutes on each side or until golden brown and heated through. Serve with syrup for dipping.

HEALTH TIP:Yep, this is one decadent sandwich. Use cooking spray instead of butter and cut the bacon and cheese in half to save 130 calories, 7 g saturated fat and almost 300 mg sodium per serving. Nutrition Facts 1 sandwich (calculated without syrup): 511 calories, 23g fat (10g saturated fat), 70mg cholesterol, 1163mg sodium, 57g carbohydrate (22g sugars, 2g fiber), 21g protein.