One Surprise of a Breakfast on the Fly from the Flip Side I LOVE YOU and so does your Uncle Thomas!

Sunny Orange Lemonade

• 6 servings

Read Next Orange Lemonade Raspberry Refresher Spiked Lemonade

Ingredients

• 4-1/4 cups water, divided

• 1 cup sugar

• 3/4 cup lemon juice (about 4 lemons)

• 3/4 cup orange juice (about 3 oranges)

• 2 teaspoons grated lemon zest

• 1 teaspoon grated orange zest

• Ice cubes

• Lemon slices, optional

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• In a small saucepan, bring 1-1/4 cups water and sugar to a boil. Reduce heat. Simmer for 10 minutes; cool.

• Transfer to a pitcher; add lemon and orange juices and zests. Cover and refrigerate for at least 1 hour.

• Stir in the remaining water. Serve over ice. Garnish with lemon if desired.

Nutrition Facts 1 cup: 151 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 39g carbohydrate (37g sugars, 0 fiber), 0 protein.

Apple Pie

Ingredients

• 1/2 cup sugar

• 1/2 cup packed brown sugar

• 3 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 6 to 7 cups thinly sliced peeled tart apples

• 1 tablespoon lemon juice

• Pastry for double-crust pie

• 1 tablespoon butter

• 1 large egg white

• Additional sugar

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Directions

• In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

• Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.

• Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.

• Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges.Apple Pie Tips What are the best apples to use in pies? In the Taste of Home Test Kitchen, we prefer using Granny Smith for pies because of its tart flavor and ability to hold its shape. If you want something with a little more sweetness, we recommend using Braeburn, Golden Delicious or Jonagold. Learn more about the best apples for apple pie to determine which is the best one for you!How many apples are in 6 cups? Typically, 1 medium apple yields 1-1/3 cups sliced. For 6 cups of sliced apples, you will need about 5 medium apples. Plus, you'll have a little left over for a snack or to use in any of these apple recipes!How do you keep the bottom of a pie from getting soggy? To avoid a pie bottom from getting soggy, allow the bottom crust to heat more rapidly than the rest of the pie. To do this, place a baking sheet in the oven while preheating and then bake your pie on the pan.Is it better to bake a pie in glass or metal? Both metal and glass pie plates work well for baking double-crust pies. But for single-crust pies that are pre-baked, a metal plate is preferred because it heats quicker and ensures a crisp crust. Follow our other pie baking tips in our ultimate pie baking guide!How do I keep my pie filling from being watery? To prevent your pie from getting watery, make sure to have your pie crust ready before mixing the filling. The longer the filling sits before baking, the more moisture it will release. Follow these best-kept pie crust secrets so your crust can hold your pie filling nice and strong!

Nutrition Facts 1 piece: 414 calories, 16g fat (7g saturated fat), 14mg cholesterol, 227mg sodium, 67g carbohydrate (38g sugars, 2g fiber), 3g protein.

Fluffy Pancakes

Ingredients

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 large egg

• 3/4 cup milk

• 1/4 cup shortening or butter, melted

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• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened.

• Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Pancake Tips Why are my pancakes not fluffy? The culprit is likely overmixing the pancake batter, which overworks the gluten in the flour. Use a gentle hand when folding the wet ingredients into the dry ingredients and mix just until incorporated. It’s ideal to see some streaks and pockets of flour. You can also try adding this secret ingredient that makes the fluffiest pancakes ever.How do you make pancakes from scratch without baking powder? No baking powder? No problem! For every teaspoon of baking powder in the recipe, combine ½ teaspoon cream of tartar, lemon juice or distilled vinegar, ¼ teaspoon baking soda and ¼ teaspoon cornstarch. Incorporate this quick baking substitution into the batter at the last minute and don’t let the batter rest but use it right away.Why is the first pancake always bad? The first pancake doesn't have to be bad if you follow these tips. To avoid a bad first pancake, it is best to first season your skillet or griddle by heating it over medium heat. Then, carefully grease the cooking surface with oil or butter, wiping off any excess with a paper towel. You can also try making a test pancake with a small spoonful of batter to gauge whether your pan is the right temperature.Should you let the pancake batter rest? Yes, you should let the pancake batter rest! Resting the batter for about 5 minutes before spooning onto the griddle allows it to hydrate evenly and helps relax any gluten that may develop, resulting in tender and fluffy pancakes. Check out our other fluffiest pancake recipes.

Cheesy Breakfast Egg Rolls

Ingredients

• 1/2 pound bulk pork sausage

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup shredded Monterey Jack cheese

• 1 tablespoon chopped green onions

• 4 large eggs

• 1 tablespoon 2% milk

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon butter

• 12 egg roll wrappers

• Maple syrup or salsa, optional

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Directions

• In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean.

• In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture.

• Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.

• In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.

Nutrition Facts 1 egg roll: 209 calories, 10g fat (4g saturated fat), 87mg cholesterol, 438mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 10g protein.

Quiche Lorraine

• 8 servings

Read Next Breakfast Quiche Spring Greens Quiche Asparagus, Bacon & Shallot Tart

Ingredients

• 1 cup sifted all-purpose flour

• 1/4 teaspoon salt

• 6 tablespoons butter-flavored shortening

• 2 to 3 tablespoons ice water

• FILLING:

• 12 bacon strips, cooked and crumbled

• 4 large eggs

• 2 cups half-and-half cream

• 1/4 teaspoon salt

• 1/8 teaspoon ground nutmeg

• 1-1/4 cups shredded Swiss cheese

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• Combine flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

• For filling, sprinkle pastry with bacon. Whisk eggs, cream, salt and nutmeg until blended; stir in cheese. Pour over top.

• Bake on a lower oven rack for 15 minutes. Reduce temperature to 325°; continue to bake until a knife inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before cutting.

Test Kitchen TipsWhen making biscuits, pie crusts or other baked goods, use a potato masher to cut the butter or shortening into your dry ingredients. It works quickly. Buy several pounds of bacon when it’s on sale. Put the strips in a single layer on jelly roll pans and pop them in the oven to bake at 350° until crisp. Then place the strips on paper towels to drain before storing them in single layers in a freezer container. It’s easy to remove only the number of strips you need for a quick breakfast, sandwich or salad. A short time in the microwave reheats the bacon. You can make these easy quiche recipes in a flash. Nutrition Facts 1 piece: 618 calories, 44g fat (18g saturated fat), 71mg cholesterol, 596mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 17g protein.

Crispy Smashed Herbed Potatoes

Ingredients

• 12 small red potatoes (about 1-1/2 pounds)

• 3 tablespoons olive oil

• 1/4 cup butter, melted

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

• 3 tablespoons minced fresh chives

• 1 tablespoon minced fresh parsley

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Directions

• Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.

• Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper.

• Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.

Test Kitchen TipsYukon Golds and new potatoes are good substitutes in this recipe. We doubt you'll have leftovers, but if you do, these make a delicious breakfast hash the next morning. A heavy cast iron skillet can be used to smash these potatoes as well.

Nutrition Facts 3 smashed potatoes: 292 calories, 22g fat (9g saturated fat), 31mg cholesterol, 543mg sodium, 22g carbohydrate (1g sugars, 2g fiber), 3g protein.

Raisin Nut Oatmeal

Ingredients

• 3-1/2 cups fat-free milk

• 1 large apple, peeled and chopped

• 3/4 cup steel-cut oats

• 3/4 cup raisins

• 3 tablespoons brown sugar

• 4-1/2 teaspoons butter, melted

• 3/4 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/4 cup chopped pecans

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Directions

• In a 3-qt. slow cooker coated with cooking spray, combine the first eight ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans.

Editor's Note: You may substitute 1-1/2 cups quick-cooking oats for the steel-cut oats and increase the fat-free milk to 4-1/2 cups.

Nutrition Facts 3/4 cup: 289 calories, 9g fat (3g saturated fat), 10mg cholesterol, 282mg sodium, 47g carbohydrate (28g sugars, 4g fiber), 9g protein.

Yankee Rancheros

Ingredients

• 5 cups frozen shredded hash brown potatoes (about 15 ounces)

2 naan flatbreads, halved

• 4 large eggs

• 1/2 cup shredded cheddar cheese or Mexican cheese blend

• Additional salsa, optional

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Directions

• Cook potatoes according to package directions for stovetop.

• Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm.

• Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.

• To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.

Test Kitchen TipsBring the forks and knives to this "sandwich." It's a meal! Chopped fresh cilantro, if you're a fan, makes for a perfect garnish.

Nutrition Facts 1 serving: 430 calories, 23g fat (6g saturated fat), 202mg cholesterol, 703mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 16g protein.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Sweet Potato and Egg Skillet

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

• 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.

• 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.

Spiral Omelet Supreme

Ingredients

• 4 ounces cream cheese, softened

• 3/4 cup 2% milk

• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided

• 2 tablespoons all-purpose flour

• 12 large eggs

• 2 teaspoons olive oil

• 1 large green pepper, chopped

• 1 cup sliced fresh mushrooms

• 1 small onion, chopped

• 1-1/4 teaspoons Italian seasoning, divided

• 1-1/2 cups shredded part-skim mozzarella cheese

• 1 plum tomato, seeded and chopped

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Directions

• Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. pan with parchment paper; grease paper.

• Beat cream cheese until soft; gradually beat in milk. Beat in 1/4 cup Parmesan cheese and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until set, 20-25 minutes.

• Meanwhile, in a large skillet, heat oil over medium-high heat; saute pepper, mushrooms and onion until crisp-tender, 3-4 minutes. Stir in 1 teaspoon Italian seasoning. Keep warm.

• Remove omelet from oven; top immediately with mozzarella, tomato and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining Parmesan cheese and Italian seasoning.

Nutrition Facts 1 slice: 275 calories, 19g fat (9g saturated fat), 312mg cholesterol, 372mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 18g protein.

Egg-Topped Avocado Toast

Ingredients

• 2 slices multigrain bread, toasted

• 2 teaspoons butter

• 1/2 medium ripe avocado, peeled and thinly sliced

• 4 thin slices tomato

• 2 thin slices red onion

• 2 large eggs

• 1/8 teaspoon seasoned salt

• 2 tablespoons shredded cheddar cheese

• 2 bacon strips, cooked and crumbled

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Directions

• Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.

• To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.

• Sprinkle eggs with seasoned salt. Top with cheese and bacon.

Test Kitchen tipsFor a buttery texture and flavor, be sure to use a ripe avocado. To speed its ripening, place it in a brown paper bag along with an apple or kiwifruit. If your avocado is ripe before you need it, refrigerate it and it'll stay at its peak a few days longer. To store leftover avocado, sprinkle the cut surface with lemon juice and wrap it tightly with plastic wrap; use within a day. If you're more comfortable cooking your egg in a skillet, sunny side up or over-easy eggs would be delicious, too! Health Tip: Skip the cheese and bacon to reduce the saturated fat and start your morning on a healthier note.

Nutrition Facts 1 open-faced sandwich: 313 calories, 21g fat (7g saturated fat), 211mg cholesterol, 492mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 15g protein.

Ingredients

• 1 pound sliced bacon

• 1 cup packed brown sugar

• 1/4 cup white wine or unsweetened apple juice

• 2 tablespoons Dijon mustard

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Directions

• Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain.

• Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.

Nutrition Facts 2 each: 221 calories, 10g fat (3g saturated fat), 16mg cholesterol, 404mg sodium, 27g carbohydrate (27g sugars, 0 fiber), 6g protein.