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Thursday: Breakfast, Lunch, and Dinner another Birthday Day!

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Oct 20, 2021
  • 12 min read

Egg-Topped Avocado Toast


We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California





Total Time Prep/Total Time: 20 min. Makes 2 servings


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

Buy IngredientsPowered by Chicory Directions

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

  2. 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.

  3. 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.



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


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




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, over medium-low heat 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.



We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan






Total Time Prep: 50 min. Bake 1 hour + standing

Makes 12 servings

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls, divided

  • 1 teaspoon olive oil

  • 1 package (6 ounces) fresh baby spinach

  • 1 cup sliced fresh mushrooms

  • 7 large eggs, divided use

  • 1 cup grated Parmesan cheese

  • 2 teaspoons Italian seasoning

  • 1/8 teaspoon pepper

  • 1/2 pound thinly sliced deli ham

  • 1/2 pound thinly sliced hard salami

  • 1/2 pound sliced provolone cheese

  • 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

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Directions

  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.

  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.

  3. Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.

  4. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.

  5. Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.


Nutrition Facts 1 slice: 403 calories, 24g fat (10g saturated fat), 167mg cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 23g protein.


For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona


Egg Casserole

Total Time Prep: 15 min. + chilling Bake: 40 min. Makes 10 servings


Ingredients


  • 2 cups whole milk

  • 6 large eggs

  • 6 slices white bread, cut into 1/2-inch cubes

  • 1 cup shredded cheddar cheese

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Directions

  1. In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.

  2. Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.


SAUSAGE BREAKFAST CASSEROLE TIPS Do you have to brown sausage before putting it into the casserole? It’s not imperative but highly recommended because browning removes excess fat, providing more flavor to the finished product. If you don’t cook the sausage ahead of time, be sure to check that the meat is fully cooked after the 40-minute baking time and bake longer if needed. If you have leftover pork sausage, use it up in these pork sausage recipes.Can the egg casserole be frozen? Yes, you can freeze this egg and sausage casserole. Tightly wrap and freeze the unbaked casserole for up to 3 months (learn how to freeze a casserole the right way!). To bake, completely thaw in the refrigerator for 24 to 36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Have leftovers? Freeze individual servings of the cooked casserole for an easy morning breakfast by thawing and reheating in the microwave. Follow these other freezer tips to ensure your egg and sausage casserole comes out fresh.

Nutrition Facts 1 serving: 271 calories, 18g fat (7g saturated fat), 151mg cholesterol, 736mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 14g protein.



I absolutely love this slow cooker oatmeal. The steel cut oats have so much flavor and texture. My family loves to sprinkle toasted pecans on top. —Angela Lively, Conroe, Texas



Ingredients

  • 6 cups water

  • 1-1/2 cups steel-cut oats

  • 1-1/2 cups unsweetened applesauce

  • 1/4 cup maple syrup

  • 1-1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/8 teaspoon salt

  • 1 large apple, chopped

  • Optional: Sliced apples, toasted pecans and additional maple syrup

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Directions

  1. In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.


TEST KITCHEN TIPSKeep an eye on this as it nears the end of cooking to prevent overcooking at the edges, especially if your slow cooker runs hot. It's important in this recipe to use steel-cut oats, which need to cook longer than rolled oats. You might find them labeled as Irish oats. Health tipBoost protein with a dollop of vanilla Greek yogurt (it will help you stay full longer).

Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.


My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas



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

Ingredients

  • 2 large eggs

  • 2 large egg whites

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 teaspoon butter

  • 1/2 cup thinly sliced fresh mushrooms

  • 1/2 cup fresh baby spinach, chopped

  • 2 tablespoons shredded provolone cheese

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Directions

  1. In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.

  2. Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.


Nutrition Facts 1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.



Caramel Apple Strata






Total Time Prep: 20 min. + chilling Bake: 50 min. + standing Makes 12 servings


If you're planning to host a breakfast or early brunch, you'll appreciate this overnight strata. It works perfectly as your something sweet, tastes like a sticky bun and won't dry out as coffee cakes sometimes do. —Kelly Boe, Whiteland, Indiana


Ingredients

  • 2 cups packed brown sugar

  • 1/2 cup butter, cubed

  • 1/4 cup corn syrup

  • 3 large apples, peeled and chopped

  • 2 tablespoons lemon juice

  • 1 tablespoon sugar

  • 1 teaspoon apple pie spice

  • 1 loaf (1 pound) day-old cinnamon bread

  • 1/2 cup chopped pecans

  • 10 large eggs

  • 1 cup 2% milk

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

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Directions

  1. In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes or until thickened. Set aside.

  2. In a small bowl, combine apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13x9-in. baking dish. Top with apples; drizzle with half the caramel sauce. Sprinkle with pecans; top with remaining bread.

  3. In a large bowl, combine eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.

  4. Remove strata from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

  5. In a microwave, heat the reserved sauce. Drizzle warm sauce over strata.


Nutrition Facts 1 piece: 462 calories, 19g fat (7g saturated fat), 198mg cholesterol, 472mg sodium, 67g carbohydrate (49g sugars, 4g fiber), 10g protein.




No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta






Three-Cheese Souffles

Total Time Prep: 40 min. + cooling Bake: 40 min. Makes 8 servings


Ingredients

  • 1/3 cup butter, cubed

  • 1/3 cup all-purpose flour

  • 2 cups whole milk

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon salt

  • Dash hot pepper sauce

  • 1-1/2 cups shredded Swiss cheese

  • 1 cup shredded cheddar cheese

  • 1/4 cup shredded Parmesan cheese

  • 6 large eggs

  • 1/2 teaspoon cream of tartar

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Directions

  1. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl.

  2. Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes.

  3. Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan.

  4. With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites.

  5. Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.


THREE-CHEESE SOUFFLES TIPS Do you need a souffle dish to make souffle? A souffle dish is the most common option, but you could also use jumbo muffin tins or a larger baking dish for a souffle recipe. Lengthen the bake time as needed until the souffle is done (in this case, when the top is golden brown). But since there are so many recipes you can make in ramekins, they are a smart investment for your kitchen.What makes a souffle a souffle? Folding in perfectly beaten egg whites is what makes a souffle a souffle. The egg whites lighten the dish and give souffle its signature airy texture.What do you serve with cheese souffle? Cheese souffle makes an awesome brunch dish. It’s worthy of a special occasion. As a side dish, serve souffle with an easy-to-cook meat such as roast beef or ham. Here are 29 holiday roasts anyone can make. Let the meat rest while your cheese souffles cook. Or, have a cooking partner grill up some gorgeous T-bones while the souffles bake. Research contributed by Christine Rukavena, Taste of Home Book Editor

Nutrition Facts 1 serving: 317 calories, 24g fat (14g saturated fat), 223mg cholesterol, 424mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 17g protein.



I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania





Strawberry Creme Crepes

Total Time Prep: 25 min. + chilling Cook: 1 hour Makes 22 crepes



Ingredients

  • 1-1/2 cups milk

  • 3 large eggs

  • 2 tablespoons butter, melted

  • 1/2 teaspoon lemon extract

  • 1-1/4 cups all-purpose flour

  • 2 tablespoons sugar

  • Dash salt

  • topping:

  • 1/2 cup sugar

  • 2 tablespoons cornstarch

  • 3/4 cup water

  • 1 tablespoon lemon juice

  • 1 teaspoon strawberry extract

  • 1/4 teaspoon red food coloring, optional

  • 4 cups sliced fresh strawberries

  • filling:

  • 1 cup heavy whipping cream

  • 1 package (8 ounces) cream cheese, softened

  • 2 cups confectioners' sugar

  • 1 teaspoon vanilla extract

Buy IngredientsPowered by Chicory Directions

  1. In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

  3. In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries.

  4. In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.


Fresh green pepper, onion and tomato give this savory omelet garden-fresh flavors. You can easily vary it based on the fresh ingredients you have on hand. —Agnes Ward, Stratford, Ontario





Tomato and Green Pepper Omelet

Total Time Prep/Total Time: 20 min Makes 1 serving

Ingredients

  • 1/3 cup chopped green pepper

  • 2 tablespoons chopped onion

  • 2 teaspoons olive oil

  • 1 tablespoon butter

  • 3 eggs

  • 3 tablespoons water

  • 1/3 cup chopped tomato

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Directions

  1. In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside.

  2. In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).

  3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.


Nutrition Facts 1 omelet: 424 calories, 35g fat (13g saturated fat), 665mg cholesterol, 591mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 20g protein.



Mango Smoothies

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




Treat yourself to this yummy blend of mango, pineapple, banana and honey. The yogurt makes it rich and creamy, but a serving has only 2 grams of fat! —Taste of Home Test Kitchen


Ingredients

  • 1/2 cup unsweetened pineapple juice

  • 2 cups frozen chopped peeled mangoes

  • 1/2 medium ripe banana

  • 1/2 cup reduced-fat plain yogurt

  • 1 tablespoon honey

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Directions

  1. In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.


Nutrition Facts 1 cup: 237 calories, 2g fat (1g saturated fat), 4mg cholesterol, 48mg sodium, 56g carbohydrate (47g sugars, 4g fiber), 5g protein.



I like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it. —Airy Murray, Williamsport, Maryland






Total Time Prep: 15 min. + chilling Bake: 40 min. + standing Makes 10 servings



Ingredients

  • 16 slices white bread (crusts removed), cubed

  • 1 pound sliced ham, chopped

  • 2 cups shredded cheddar cheese

  • 2 cups shredded Swiss cheese

  • 5 large eggs

  • 3 cups whole milk

  • 1 teaspoon ground mustard

  • 1/2 teaspoon onion salt

  • 2-1/2 cups crushed cornflakes

  • 1/3 cup butter, melted

Buy IngredientsPowered by Chicory Directions

  1. In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture.

  2. Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

Nutrition Facts 1 serving: 533 calories, 26g fat (16g saturated fat), 193mg cholesterol, 1171mg sodium, 45g carbohydrate (8g sugars, 1g fiber), 30g protein.









 
 
 

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