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    You are in: Home / Cookbooks / Breakfast
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    29 recipes in


    The most important meal of the day!
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    A different way to eat your eggs and toast! Don't be afraid to season the way you like. Pepper, garlic powder etc. (The cooking time is just an estimate.)

    Recipe #195317

    3 Reviews |  By Tendoy5

    This is the best french toast EVER. So sweet and rich! You prepare it the night before and just pop it in the oven in the morning.

    Recipe #169730

    I have been poaching eggs in the microwave for many years. For me this is the best way to prepare poached eggs for 2. It is quick, easy and almost foolproof. Please make sure you use a toothpick to pierce the yolk before cooking or it will explode!

    Recipe #118761

    1 Reviews |  By Konnie

    Add spices to the taste of your fsvorite BBQ sauce. The added spices aren't absolutely necassary, but they definately add a fresh kick. Happy Labor Day.

    Recipe #182813

    This recipe is from King Arthur's All-Purpose Baking Book and my family's current favorite recipe. They have a spongy texture and soak in the syrup.

    Recipe #103599

    This is one of the best omelets you get from vendors on the streets to have between bread slices with maybe some ketchup and green chutney applied to each slice. Have a bite of our street cuisine.

    Recipe #98927

    From the 'Celebrate San Antonio' cookbook.

    Recipe #184111

    1 Reviews |  By byZula

    This is a copycat recipe my son found. My son decided to surprise me and made this for my birthday breakfast last year. It was really good and he still makes it from time to time. I love that you can pretty much add whatever you want to this! Very versatile recipe! :-)

    Recipe #183299

    This is a traditional Sunday breakfast in Bermuda. There are many ways to enjoy this and I've explained the most common ones below. Any problems, let me know! :-)

    Recipe #183289

    This is a wonderful brunch casserole that will have everyone licking their lips.

    Recipe #141024

    A unique method of preparation that avoids the traditional fat of frying, this recipe creates a delicious maple coating on the bottom of the toast.

    Recipe #30419

    5 Reviews |  By byZula

    First made on September 17th, 2005. The family loved them! They were quick and easy and also light and fluffy. Will definitely make these again! These squares combine the taste of pancakes with the texture of pound cake. Serve with maple syrup, honey or jam. Add mini-chocolate chips for a special treat!

    Recipe #182952

    Haven't tried this one yet.

    Recipe #183088

    1 Reviews |  By byZula

    Mahlouach (pronounced “mah-lou-wach”) sounds suspiciously like mallah, an Arabic precursor to phyllo dough. This puff pastry-like pancake bread is served fried, both in Yemenite restaurants and in homes. Like Yemenite Sabbath breads kubbanah and jahnoun, mahlouach is so popular with Israelis that it is made commercially and sold frozen in supermarkets around the country. Eat as is, dipped in hot sauce or soup, or filled like a crepe with spinach or meat. From ‘The Foods of Israel Today’.

    Recipe #183087

    Recipe #183089

    Here is a fantastic homemade syrup recipe. It's great over pancakes, waffles, or french toast. I doubt if you will ever buy store-bought again.

    Recipe #71143

    26 Reviews |  By KeyWee

    You won't believe this is made with ground beef! Great to have on hand or to give as gifts.

    Recipe #19453

    4 Reviews |  By HEP MEP

    Found this in a BH&G mag issued in February of 1996. I made it several times for holiday brunch,until our tastes switched things like Polish sausage,eggs and hash browns.

    Recipe #52487

    My family recipe for johnny bread. Delicious! This tastes great cut open and spread with butter. Cheese is a tasty addition too.

    Recipe #110570

    2 Reviews |  By byZula

    Submitted by: Lori at This is very easy for a person who doesn't feel like watching their omelet. Before you roll or fold it, try adding extra cheese, crumbled sausage, or whatever you like. I love the versatility of eggs!

    Recipe #118363

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