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    You are in: Home / Cookbooks / Breakfast Dishes
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    67 recipes in

    Breakfast Dishes

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    Adapted by Michele Humes at Serious Eats from _Baking Unplugged_ by Nicole Rees.

    Recipe #367017

    From the Weight Watchers recipe boards

    Recipe #310809

    A rich cross between grilled cheese and French toast, invented as another fried food to celebrate Hanukah. From the New York Times, Dec 4, 2009. http://bit.ly/81vJ70

    Recipe #402514

    Adapted from "Emily Cooks Vegan." (I'm not vegan, or even vegetarian, so this has non-vegan ingredients.)

    Recipe #489140

    Adapted from a recipe at Brown Eyed Baker. http://bit.ly/ccf4ZO

    Recipe #437018

    Adapted from a recipe in Faith Durand's "Not Your Mother's Casseroles." You need 1 lb of peeled potatoes, so you should start with about 1 1/4 lb. You can double this and make it in a 9x13 pan.

    Recipe #506916

    This cheesecake is only lightly sweet, and loaded with breakfast-y ingredients like orange juice and oats. It could, of course, be served for dessert, but why not make it for breakfast? Originally in _River Cottage Every Day_ by Hugh Fearnly-Whittingstall, reposted at Serious Eats by Caroline Russock. http://bit.ly/hl2gHq

    Recipe #453518

    From the Weight Watchers boards. 2 points per serving, or free on Core. Additional flavor additives might include: orange, lemon or lime zest, blueberries, raisins or craisins.

    Recipe #244018

    From the Weight Watchers message boards. Quantities and directions modified based on comments from Member #1007259.

    Recipe #310727

    Weight Watchers 7 points per serving

    Recipe #244042

    Calories 370 / fat 4.5g / fiber 3g / carbs 68g. Weight Watchers 7 points per serving

    Recipe #244039

    We had this for breakfast during one of our stays at Birk's Gasthaus a B&B in Hermann,Missouri. It tastes wonderful and is so easy to do. It's DH's favorite breakfast casserole. It is an "overnight" breakfast casserole.

    Recipe #25759

    Somewhere between a savory bread pudding and a strata, I cobbled this together from leftover bits and pieces; it's great refrigerator velcro. I used English muffins for the bread; feel free to use any slightly stale non-sweet bread. You can use whatever milk you have: skim, 1%, 2% or whole.

    Recipe #397410

    These were my favorite things on the menu of a coffee shop near me that closed long ago. I've yearned for them over the years but have never seen them anywhere else. I finally decided to make them myself, and they came out YUMMY!!!!

    Recipe #489054

    Clafouti is usually served as a dessert, but upping the egg content just a little bit makes it into a nice brunch entry. This will adapt to almost any fruit you have on hand – pitted cherries, blackberries, blueberries, diced peaches, even cranberries (though cranberries will need more sugar). Any liquor or liqueur – from brandy to triple sec to amaretto – will do, so experiment with flavors. Adapted by Michele Humes at Serious Eats, from a recipe in _Baking Unplugged_ by Nicole Rees.

    Recipe #367035

    Crustless quiche is a no brainer in our house. We regularly throw together leftover vegies, a little cheese, and eggs fresh from our chickens together, pop into the oven and Voila! Breakfast for everyone! The caramelized onion with spinach and Gruyere is my all-time favorite. I usually use fresh spinach but the frozen box is easy, too.

    Recipe #336795

    I created this recipe after looking at several similar recipes, and not finding exactly what I wanted. This is easy and delicious!!

    Recipe #114014

    Transcribed from Good Eats episode 14x15. This is a breakfast take on the classic pot pie.

    Recipe #451510

    A rich chocolaty granola. If you avoid milk chocolate and don't serve it with dairy, it's vegan. Adapted from a recipe at delicious:days http://bit.ly/ih3gAJ

    Recipe #451419

    This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind.

    Recipe #296752

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