One-Dish Wonders

chapter 1

breakfast
bakes

Rise and dine! Start your day with these deliciously satisfying sweet or savory reasons to get out of bed. From Breakfast Enchiladas to Praline-Pecan French Toast, these recipes ensure the first meal of the day is the tastiest—and easiest—one. Best of all, most can be made ahead, giving you time to slip back into bed while your breakfast bakes.

Sunny Skillet Breakfast

Use this recipe as a blueprint for your favorite veggies and breakfast meats. Tip: For a crispier top, transfer the skillet from the middle oven rack to the top rack during the last few minutes of baking so the top browns slightly.

HANDS-ON: 15 MIN. ✦ TOTAL: 28 MIN.

3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*

1 Tbsp. butter

2 Tbsp. vegetable oil

1 small red bell pepper, diced

1 medium onion, diced

1 garlic clove, pressed

³/₄ tsp. table salt, divided

6 large eggs

¹/₄ tsp. freshly ground black pepper

Garnish: fresh parsley

1.Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.

2.Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté over medium-high heat 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and ¹/₂ tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.

3.Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining ¹/₄ tsp. salt.

4.Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately. (Serves 6)

*3 cups firmly packed frozen shredded potatoes may be substituted, omitting soaking potatoes in cold water

NOTE: Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won’t stick to the cast-iron skillet.

mix it up

Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing ¹/₂ (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat; stir in ¹/₄ cup sliced ripe black olives, drained, and ¹/₄ cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, freshly ground black pepper, and remaining ¹/₄ tsp. salt; whisk in ¹/₂ cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. (Serves 6)

Sausage-Hash Brown Breakfast Casserole

The frozen hash browns help make this breakfast casserole quick and easy. If you prefer a spicier dish, substitute a second pound of hot ground pork for the mild sausage.

HANDS-ON: 25 MIN. ✦ TOTAL: 1 HR., 5 MIN.

1 lb. mild ground pork sausage

1 lb. hot ground pork sausage

1 (30-oz.) package frozen hash browns

1¹/₂ tsp. table salt, divided

¹/₂ tsp. freshly ground black pepper

1 cup shredded Cheddar cheese

6 large eggs

2 cups milk

Garnish: thinly sliced green onions

1.Preheat oven to 350°. Cook sausages in a large skillet over medium-high heat, stirring often, 6 to 8 minutes or until sausage crumbles and is no longer pink. Drain well.

2.Prepare hash browns according to package directions, using ¹/₂ tsp. salt and pepper.

3.Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.

4.Whisk together eggs, milk, and remaining 1 tsp. salt. Pour evenly over potato mixture.

5.Bake at 350° for 35 to 40 minutes. (Serves 10)

serve it on the side

Gouda Grits: Bring 4 cups chicken broth, 1 cup whipping cream, 1 tsp. table salt, and ¹/₄ tsp. freshly ground black pepper to a boil in a Dutch oven over high heat; gradually whisk in 2 cups uncooked quick-cooking grits. Reduce heat to medium-low, and simmer, whisking occasionally, 15 minutes or until thickened. Remove from heat; stir in 2 cups (8 oz.) shredded Gouda cheese, ¹/₂ cup buttermilk, ¹/₄ cup butter, and 2 tsp. hot sauce. (Serves 8)

Sausage, Pepper, and Grits Casserole

A breakfast take on shepherd’s pie, this hearty dish uses cheese grits as a crust to seal in the savory—and sausage-y—flavors beneath.

HANDS-ON: 50 MIN. ✦ TOTAL: 1 HR., 25 MIN.

CHEESE GRITS CRUST

1 cup milk

¹/₂ cup uncooked quick-cooking grits

2 cups (8 oz.) shredded sharp Cheddar cheese

1 Tbsp. fresh thyme leaves

³/₄ tsp. kosher salt

¹/₂ tsp. freshly ground black pepper

2 large eggs, lightly beaten

SAUSAGE FILLING

1 (19-oz.) package mild Italian sausage with casings

1 Tbsp. canola oil

2 large red bell peppers, sliced

1 medium-size red onion, sliced

3 garlic cloves, minced

1 (14.5-oz.) can diced tomatoes with garlic and onion, drained

¹/₄ cup butter

¹/₄ cup all-purpose flour

1¹/₂ cups chicken broth

1¹/₂ Tbsp. grape jelly

1 tsp. red wine vinegar

¹/₂ tsp. freshly ground black pepper

¹/₄ tsp. kosher salt

1.Prepare Cheese Grits Crust: Bring milk and 1 cup water to a boil in a large saucepan over medium heat; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese and next 3 ingredients; remove from heat.

2.Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring until blended.

3.Prepare Sausage Filling: Preheat oven to 375°. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving 1 Tbsp. drippings.

4.Sauté bell pepper and onion in hot drippings over medium-high heat 5 minutes or until tender. Add garlic, and sauté 2 minutes. Cut sausage into ¹/₂-inch-thick slices. Stir together tomatoes, bell pepper mixture, and sausage in a large bowl.

5.Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 4 to 5 minutes or until smooth and medium brown. Gradually whisk in broth, and bring to a boil, whisking constantly.

6.Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until thickened. Stir in jelly and next 3 ingredients. Stir into sausage mixture, and spoon into a lightly greased 11- x 7-inch baking dish. Gently spread Cheese Grits Crust over top.

7.Bake at 375° for 20 to 25 minutes or until lightly browned. Let stand 10 minutes before serving. (Serves 6 to 8)

Sausage, Biscuit, Gravy Bake

Think you can’t improve on a sausage biscuit? Think again. In this delicious dish, gravy, buttery biscuits, and sausage become one while baking.

HANDS-ON: 15 MIN. ✦ TOTAL: 1 HR.

1 lb. ground pork sausage

2 tsp. canola oil

5 Tbsp. butter

¹/₄ cup all-purpose flour

3 cups milk

³/₄ tsp. table salt

¹/₂ tsp. freshly ground black pepper

Vegetable cooking spray

8 refrigerated jumbo biscuits

¹/₂ cup chopped green onions

³/₄ cup shredded sharp Cheddar cheese

1.Preheat oven to 350°. Cook sausage in hot oil in a large skillet over medium-high heat 8 minutes or until crumbly and no longer pink; remove from skillet, and drain.

2.Melt butter in skillet; whisk in flour. Whisk constantly 1 minute. Gradually whisk in milk, salt, and pepper. Bring to a boil, whisking constantly; cook 2 minutes. Stir in sausage.

3.Grease an 11- x 7-inch baking dish with cooking spray; place dish on a baking sheet. Split biscuits in half lengthwise; place 8 halves in baking dish. Top with half of sausage mixture and ¹/₄ cup chopped green onions. Repeat layers. Sprinkle with ³/₄ cup shredded sharp Cheddar cheese.

4.Bake at 350° for 40 minutes or until golden. (Serves 6 to 8)

NOTE: The longer this bake stands before cooking, the more custard-like the consistency will be.

Grits-and-Greens Breakfast Bake

Two Southern staples—grits and greens—come together in this savory breakfast bake. You can get a jump start by making the collards up to three days ahead.

HANDS-ON: 20 MIN. ✦ TOTAL: 2 HR., 10 MIN., INCLUDING GREENS

1 tsp. table salt

1¹/₂ cups uncooked quick-cooking grits

1 cup (4 oz.) shredded white Cheddar cheese

3 Tbsp. butter

¹/₂ cup half-and-half

¹/₄ tsp. freshly ground black pepper

¹/₄ tsp. ground red pepper

10 large eggs, divided

3 cups Simple Collard Greens, drained

Hot sauce (optional)

Garnishes: chopped green onions, chopped pimientos

1.Preheat oven to 375°. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.

2.Whisk together half-and-half, next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Simple Collard Greens. Pour mixture into a lightly greased 13- x 9-inch baking dish.

3.Bake at 375° for 25 to 30 minutes or until set. Remove from oven.

4.Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and drop 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree of doneness. Cover loosely with aluminum foil, and let stand for 10 minutes. Serve with hot sauce, if desired. (Serves 8)

Simple Collard Greens

HANDS-ON: 10 MIN. ✦ TOTAL: 40 MIN.

¹/₂ medium-size sweet onion, chopped

2 Tbsp. olive oil

1 (16-oz.) package fresh collard greens, washed, trimmed, and chopped

1¹/₂ tsp. table salt

Cook onion in hot oil in a large Dutch oven over medium heat, stirring occasionally, 10 minutes or until tender. Add collard greens, salt, and 3 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until tender. (Makes 3 cups)

Individual Country Grits-and-Sausage Casseroles

What’s better than one big dish full of grits, sausage, and sharp Cheddar cheese? Ten ramekins baked with breakfast goodness. They’re perfect for parties or make-ahead meals for an entire week!

HANDS-ON: 30 MIN. ✦ TOTAL: 9 HR., 32 MIN., INCLUDING CHILL TIME

2 lb. mild ground sausage

1¹/₄ cups uncooked quick-cooking grits

3 cups (12 oz.) shredded sharp Cheddar cheese

1 cup milk

¹/₂ tsp. garlic salt

4 large eggs, lightly beaten

Paprika

Garnish: chopped fresh chives

1.Brown sausage in a large skillet, stirring often, 6 to 8 minutes or until sausage crumbles and is no longer pink. Drain well; pat dry.

2.Bring 4 cups water to a boil in a large saucepan; gradually stir in grits. Return to a boil; cover, reduce heat, and simmer, stirring occasionally, 5 minutes. Remove from heat; add cheese and next 2 ingredients, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into 10 lightly greased 8-oz. ramekins; sprinkle each with paprika.

3.Cover ramekins with plastic wrap, and chill 8 to 24 hours.

4.Preheat oven to 350°. Uncover and let stand at room temperature 30 minutes. Bake 45 to 50 minutes or until golden and mixture is set. (Serves 10)

mix it up

Hot ’n’ Spicy Grits-and-Sausage Casseroles: Substitute 2 lb. hot pork sausage for mild pork sausage and 3 cups (12 oz.) shredded pepper Jack cheese for sharp Cheddar cheese. Prepare recipe as directed.

Country Grits-and-Sausage Casserole: Prepare recipe as directed, substituting a lightly greased 13- x 9-inch baking dish for the ramekins.

Looking to lighten it up? Substitute 2 (12-oz.) packages reduced-fat ground pork sausage for 2 lb. sausage, 3 cups shredded 2% reduced–fat sharp Cheddar cheese for Cheddar cheese, 1% low-fat milk for whole milk, and 1 cup egg substitute for eggs.

Cheddar Cheese Grits Casserole

The quick grits in this breakfast casserole cut down the cooking time significantly, but if you prefer rustic, coarse-ground grits, simply cook them according to instructions, and proceed with recipe Step 2.

HANDS-ON: 10 MIN. ✦ TOTAL: 50 MIN.

4 cups milk

¹/₄ cup butter

1 cup uncooked quick-cooking grits

1 large egg, lightly beaten

2 cups (8 oz.) shredded sharp Cheddar cheese

1 tsp. table salt

¹/₂ tsp. freshly ground black pepper

¹/₄ cup grated Parmesan cheese

1.Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

2.Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.

3.Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately. (Serves 6)

MASTER IT
the FIRST TIME

GRITS

For perfectly smooth and lump-free grits, add them to the liquid in a slow, steady stream while whisking constantly.

INSTANT GRITS
These fine-textured grits have been precooked and dehydrated. Although they take hardly any time to cook, they lack the corn flavor and have a poor consistency.

QUICK-COOKING AND REGULAR GRITS
The only difference between these types is in granulation. Quick grits are more finely ground and take about half the time to cook than regular grits. When cooked, both boast a smooth and creamy texture.

COARSE-GROUND GRITS
These grits have a more prominent corn taste and texture. They require more liquid and, therefore, take longer to cook. They are harder to find, so check with specialty foods stores or order online.

Ham-and-Cheese Croissant Casserole

The traditional ham-and-cheese croissant gets a serious upgrade with a savory sauce full of honey and mustard. Nutmeg is optional, but it adds a nice touch of spice.

HANDS-ON: 15 MIN. ✦ TOTAL: 9 HR., 15 MIN., INCLUDING CHILL TIME

3 (5-inch) large croissants

1 (8-oz.) package chopped cooked ham

1 (5-oz.) package shredded Swiss cheese

6 large eggs

1 cup half-and-half

1 Tbsp. dry mustard

2 Tbsp. honey

¹/₂ tsp. table salt

¹/₂ tsp. freshly ground black pepper

¹/₄ tsp. ground nutmeg (optional)

1.Cut croissants in half lengthwise, and cut each half into 4 to 5 equal pieces. Place croissant pieces in a lightly greased 10-inch deep-dish pie plate. Top with chopped ham and Swiss cheese.

2.Whisk together eggs, next 5 ingredients, and, if desired, nutmeg in a large bowl.

3.Pour egg mixture over croissant mixture, pressing croissants down to submerge in egg mixture. Cover tightly with aluminum foil, and chill 8 to 24 hours.

4.Preheat oven to 325°. Bake, covered, 35 minutes. Uncover and bake 25 to 30 more minutes or until browned and set. Let stand 10 minutes before serving. (Serves 6)

Baked Eggs with Spinach and Tomatoes

Using prepared pasta sauce in this savory egg bake keeps the total prep and cooking time less than an hour. If you prefer making your own red sauce, swap out the jarred stuff for our Basic Marinara.

HANDS-ON: 20 MIN. ✦ TOTAL: 45 MIN.

Vegetable cooking spray

6 Tbsp. low-fat garlic-and-herb spreadable cheese (such as Rondelé)

48 fresh spinach leaves, torn

6 large eggs

³/₄ cup jarred pasta sauce

6 Tbsp. half-and-half

³/₄ tsp. freshly ground black pepper

Toast

Preheat oven to 350°. Coat 6 (6- to 8-oz.) ramekins with vegetable cooking spray. Layer 1 Tbsp. spreadable cheese, 8 torn spinach leaves, 1 egg, 2 Tbsp. pasta sauce, 1 Tbsp. half-and-half, and ¹/₈ tsp. pepper in each ramekin. Place ramekins on a baking sheet. Bake 20 to 25 minutes or until cooked to desired firmness. Let stand 5 minutes. Serve with toast. (Serves 6)

Bacon and Eggs Bread Pudding

Don’t toss that day-old bread. Give it a second life as the base of this rich and hearty breakfast bake. It comes together in less than an hour and tastes like you’ve been cooking all morning.

HANDS-ON: 7 MIN. ✦ TOTAL: 47 MIN.

4 large eggs

1 cup milk

¹/₃ cup freshly grated Parmesan cheese

3 Tbsp. butter, melted

1 tsp. table salt

¹/₂ tsp. freshly ground black pepper

¹/₃ cup sliced green onions (optional)

5 hickory-smoked bacon slices, cooked and crumbled

¹/₂ (16-oz.) French bread loaf, cut into 1-inch cubes

1.Preheat oven to 350°. Whisk together first 6 ingredients and, if desired, green onions. Add bacon and bread cubes; toss well to coat. Spoon bread mixture into a lightly greased 11- x 7-inch baking dish. Let stand at room temperature 10 minutes.

2.Bake at 350°, uncovered, for 30 minutes or until golden brown and set in center. (Serves 4 to 6)

serve it on the side

Diablo Bloody Mary: Place 2 cups grape or cherry tomatoes; 1 ¹/₂ cups green bell pepper, cut into 1-inch pieces; 1 cup vegetable juice; ³/₄ cup diced, seeded, peeled cucumber; ¹/₃ cup chopped red onion; 6 Tbsp. fresh lime juice (about 3 medium limes); ¹/₄ cup firmly packed cilantro leaves; 2 tsp. paprika; and ³/₄ tsp. table salt in a blender and process until finely minced. Add to a pitcher with 1 cup vegetable juice, ²/₃ cup vodka, 1 Tbsp. prepared horseradish, 1 tsp. hot sauce, ¹/₂ tsp. Worcestershire sauce, 1 ¹/₂ Tbsp. fresh lime juice, and ¹/₄ tsp. freshly ground black pepper. Stir and refrigerate mixture at least 30 minutes. Serve over ice with celery sticks, lime wedges, or Spanish olives. (Serves 4)

Breakfast Enchiladas

This Mexican-inspired morning meal can be made ahead without baking and refrigerated overnight. Let it come to room temperature for 30 minutes before placing it in the oven.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR., INCLUDING CHEESE SAUCE

1 (1-lb.) package hot ground pork sausage

2 Tbsp. butter

4 green onions, thinly sliced

2 Tbsp. chopped fresh cilantro

14 large eggs, beaten

³/₄ tsp. table salt

¹/₂ tsp. freshly ground black pepper

Cheese Sauce

8 (8-inch) flour tortillas

1 cup (4 oz.) shredded Monterey Jack cheese with jalapeños

Toppings: halved grape tomatoes, sliced green onions, fresh cilantro sprigs

1.Preheat oven to 350°. Cook sausage in a large nonstick skillet over medium-high heat, stirring often, 6 to 8 minutes or until sausage crumbles and is no longer pink. Remove from pan; drain well.

2.Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir. Remove from heat, and gently fold in 1¹/₂ cups Cheese Sauce and sausage.

3.Spoon about ¹/₃ cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

4.Bake at 350° for 30 minutes or until sauce is bubbly. (Serves 8)

Cheese Sauce

HANDS-ON: 10 MIN. ✦ TOTAL: 10 MIN.

¹/₃ cup butter

¹/₃ cup flour

3 cups milk

2 cups (8 oz.) shredded Cheddar cheese

1 (4.5-oz.) can chopped green chiles, undrained

³/₄ tsp. table salt

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients. (Makes about 4 cups)

serve it on the side

Cilantro Pesto: Preheat oven to 350°. Bake ¹/₂ cup chopped pecans in shallow pan 5 to 6 minutes or until toasted. Cool 10 minutes. Meanwhile, place a skillet over medium-high; add 1 tsp. cumin seeds, and cook 1 to 2 minutes. Cool 10 minutes. Process pecans, 2 cups loosely packed cilantro leaves, cumin seeds, ¹/₂ cup freshly grated Parmesan cheese, ¹/₃ cup olive oil, ¹/₄ cup cold water, 2 garlic cloves, 1 Tbsp. lemon juice, and ¹/₂ tsp. table salt in a food processor until smooth.

Creamy Egg Strata

A strata is a classic brunch casserole made of bread, eggs, and cheese. You can use this basic recipe as a basis for other savory options.

HANDS-ON: 35 MIN. ✦ TOTAL: 10 HR., 10 MIN., INCLUDING CHILL TIME

¹/₂ (16-oz.) French bread loaf, cubed (about 4 to 5 cups)

6 Tbsp. butter, divided

2 cups (8 oz.) shredded Swiss cheese

¹/₂ cup freshly grated Parmesan cheese

¹/₃ cup chopped onion

1 tsp. minced garlic

3 Tbsp. all-purpose flour

1¹/₂ cups chicken broth

³/₄ cup dry white wine

¹/₂ tsp. table salt

¹/₂ tsp. freshly ground black pepper

¹/₄ tsp. ground nutmeg

¹/₂ cup sour cream

8 large eggs, lightly beaten

Garnish: chopped fresh chives

1.Place bread cubes in a well-greased 13- x 9-inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.

2.Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.

3.Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.

4.Let strata stand at room temperature about 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately. (Serves 8 to 10)

Ham and Cheese Strata

The classic pairing of ham and cheese come together in this easy breakfast strata. Serve with a side of Frozen Fruit Salad for a simple way to start your weekend.

HANDS-ON: 20 MIN. ✦ TOTAL: 3 HR., 30 MIN., INCLUDING CHILL TIME

4 English muffins, split, toasted, and cubed

8 Canadian bacon slices, cut into 1-inch pieces

Vegetable cooking spray

1 cup (4 oz.) shredded sharp Cheddar cheese

4 large eggs

8 large egg whites

3 cups milk

1 tsp. dry mustard

1 tsp. Worcestershire sauce

¹/₂ tsp. freshly ground black pepper

¹/₂ tsp. onion powder

¹/₄ tsp. hot pepper sauce (such as Tabasco)

1.Combine muffin cubes and Canadian bacon in a 13- x 9-inch baking dish coated with cooking spray; sprinkle with cheese.

2.Beat eggs and egg whites at medium speed with an electric mixer until blended. Add milk and next 5 ingredients, beating at low speed until blended. Pour egg mixture over muffin mixture. Cover and chill at least 2 hours to overnight.

3.Preheat oven to 350°.

4.Remove casserole from refrigerator, and let stand while oven preheats. Uncover casserole, and bake at 350° for 45 to 50 minutes or until browned. Let stand 15 minutes before serving. (Serves 8)

serve it on the side

Frozen Fruit Salad: Drain 1 (20-oz.) can pineapple chunks in juice, reserving juice in a 2-cup liquid measuring cup; add water to measure 1¹/₂ cups. Combine pineapple; pineapple liquid; 3 (6-oz.) cans frozen orange juice concentrate, thawed; 1¹/₂ cups seedless red grapes, cut in half; 1¹/₂ cups sliced banana; and 1¹/₂ cups grapefruit sections in a large bowl. Pour into a 13- x 9-inch baking dish. Cover with plastic wrap; freeze 8 hours or until firm. Let stand at room temperature 20 minutes; cut into squares. (Serves 8)

King Ranch Breakfast Strata

Break this bad boy out for brunch, and let chicken, tortillas, and zesty pepper Jack cheese wow the crowd. For best results, make it the night before. In the morning, pour the remaining milk over the top, sprinkle with remaining cheese, and let it stand 45 minutes before baking.

HANDS-ON: 40 MIN. ✦ TOTAL: 10 HR., 45 MIN., INCLUDING CHILL TIME

¹/₂ (16-oz.) French bread loaf, cubed (about 4 to 5 cups)

8 (6-inch) fajita-size corn tortillas, cut into strips

2 cups shredded, cooked chicken

2¹/₂ cups grated pepper Jack cheese, divided

3 Tbsp. butter

1 (14.5-oz.) can diced tomatoes, drained

³/₄ cup chopped onion

¹/₂ cup chopped celery

1 (4-oz.) can diced green chiles, drained

2 garlic cloves, pressed

1 bell pepper, chopped

1 tsp. kosher salt

³/₄ tsp. ground cumin

¹/₂ tsp. dried oregano

10 large eggs

1 (10³/₄-oz.) can condensed cream of mushroom soup

2¹/₂ cups milk, divided

1.Toss together first 2 ingredients, and place in a lightly greased 13- x 9-inch baking dish. Sprinkle with chicken and 2 cups cheese.

2.Melt butter in a medium saucepan over medium heat. Add tomatoes and next 8 ingredients, and cook, stirring often, 5 to 8 minutes or until tender. Remove from heat, and cool 10 minutes.

3.Whisk together eggs, soup, and 1 ¹/₂ cups milk in a large bowl. Pour over bread mixture. Sprinkle with cooled onion mixture. Cover with plastic wrap, and chill 8 to 24 hours.

4.Pour remaining 1 cup milk over strata; top with remaining ¹/₂ cup cheese. Let stand 45 minutes.

5.Preheat oven to 325°. Bake strata 1 hour and 10 minutes or until set. Serve immediately. (Serves 8)

Brie-and-Veggie Breakfast Strata

You can whip up this hearty cheese-and-veggie strata in less than an hour. It requires chilling overnight, so plan to make it a day in advance. When you’re ready to serve, simply pop it in the oven and bake.

HANDS-ON: 30 MIN. ✦ TOTAL: 9 HR., 15 MIN., INCLUDING CHILL TIME

1 large sweet onion, halved and thinly sliced

1 large red bell pepper, diced

1 large Yukon gold potato, peeled and diced

2 Tbsp. olive oil

1 (8-oz.) Brie round*

1 (12-oz.) package sourdough bread loaf, cubed

1 cup (4 oz.) shredded Parmesan cheese

8 large eggs

3 cups milk

2 Tbsp. Dijon mustard

1 tsp. seasoned salt

1 tsp. freshly ground black pepper

1.Sauté first 3 ingredients in hot oil over medium-high heat 10 to 12 minutes, or just until vegetables are tender and onion slices begin to turn golden.

2.Trim and discard rind from Brie. Cut cheese into ¹/₂-inch cubes.

3.Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.

4.Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours.

5.Preheat oven to 350°. Bake for 45 to 50 minutes or until lightly browned on top and set in center. (Serves 8 to 10)

* 2 cups (8 oz.) shredded Swiss cheese may be substituted.

Savory Ham-and-Swiss Breakfast Pie

Serve this savory breakfast pie with fresh sliced summer tomatoes or a simple salad.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR., 40 MIN.

1²/₃ cups water

1 cup whipping cream

2 garlic cloves, pressed

2 Tbsp. butter

1 tsp. table salt

¹/₄ tsp. freshly ground black pepper

²/₃ cup uncooked quick-cooking grits

1¹/₄ cups (5 oz.) shredded Swiss cheese, divided

8 large eggs, divided

¹/₂ lb. cooked ham, diced

4 green onions, chopped

¹/₂ cup milk

Garnish: thinly sliced green onions

1.Preheat oven to 350°. Bring first 6 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, whisking occasionally, 5 to 7 minutes. Add ¹/₂ cup cheese, stirring until cheese melts. Remove from heat, and let stand 10 minutes. Lightly beat 2 eggs, and stir into grits mixture; pour into a lightly greased 10-inch deep pie plate.

2.Bake at 350° for 20 minutes; remove from oven. Increase oven temperature to 400°.

3.Sauté ham and onions in a nonstick skillet over medium-high heat 5 minutes or until onion is tender. Layer ham mixture evenly over grits crust. Whisk together milk and remaining 6 eggs; pour over ham mixture. Sprinkle remaining ³/₄ cup cheese evenly over the top of egg mixture.

4.Bake at 400° for 35 minutes. Let stand 10 minutes, and cut into wedges. (Serves 8)

Tomato-Herb Mini “Frittatas”

Brunch guests will go wild for their own frittata full of eggs, herbs, and Italian cheese. Bake and watch these beauties rise to the occasion in the oven.

HANDS-ON: 15 MIN. ✦ TOTAL: 30 MIN.

12 large eggs

1 cup half-and-half

¹/₂ tsp. table salt

¹/₄ tsp. freshly ground black pepper

2 Tbsp. chopped fresh chives

1 Tbsp. chopped fresh parsley

1 tsp. chopped fresh oregano

1 pt. grape tomatoes, halved

1¹/₂ cups (6 oz.) shredded Italian three-cheese blend

1.Preheat oven to 450°. Process first 4 ingredients in a blender until blended. Stir together chives and next 2 ingredients in a small bowl. Place 8 lightly greased 4-inch (6-oz.) ramekins on 2 baking sheets; layer tomatoes, 1 cup cheese, and chive mixture in ramekins. Pour egg mixture over top, and sprinkle with remaining ¹/₂ cup cheese.

2.Bake at 450° for 7 minutes, placing 1 baking sheet on middle oven rack and other on lower oven rack. Switch baking sheets, and bake 7 to 8 more minutes or until set. Remove top baking sheet from oven; transfer bottom sheet to middle rack, and bake 1 to 2 more minutes or until lightly browned. (Serves 8)

mix it up

Tomato-Herb “Frittata”: Prepare recipe as directed, substituting a lightly greased 13- x 9-inch baking dish for ramekins and increasing bake time to 18 to 20 minutes or until set. (Serves 8 to 10)

Note: Mixture will rise about 1 inch above rim of baking dish.

Spring Vegetable Frittata

Frittatas are Italian-inspired omelettes with the ingredients baked into the eggs, rather than folded inside like a traditional French omelette. Fresh veggies make this one a winning dish for a spring or summer brunch.

HANDS-ON: 20 MIN. ✦ TOTAL: 40 MIN.

4 oz. fresh asparagus

¹/₂ (8-oz.) package cremini mushrooms, sliced

¹/₂ small yellow onion, sliced

1 Tbsp. extra virgin olive oil

¹/₂ tsp. kosher salt, divided

¹/₂ tsp. cracked black pepper, divided

2 Tbsp. butter

8 large eggs

2 oz. crumbled feta cheese

1.Preheat oven to 400°. Cut asparagus into 1-inch pieces, discarding tough ends.

2.Sauté mushrooms and onion in 2 tsp. hot oil in a 10-inch nonstick ovenproof skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and sauté asparagus 2 to 3 minutes or until tender; stir in ¹/₄ tsp. each salt and pepper. Remove from skillet. Wipe skillet clean.

3.Melt butter in skillet over medium heat. Whisk together eggs and remaining ¹/₄ tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables and feta cheese.

4.Bake at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately. (Serves 4 to 6)

Bacon-Mushroom Frittata

The secret to a successful frittata is an ovenproof nonstick skillet, which allows the eggs to cook properly, keeps them from sticking, and makes cleanup a snap.

HANDS-ON: 24 MIN. ✦ TOTAL: 46 MIN.

¹/₂ cup sliced fresh mushrooms

2 Tbsp. olive oil

1 garlic clove, minced

¹/₂ (6-oz.) package fresh baby spinach

1 (10-oz.) can mild diced tomatoes with green chiles, drained

3 cooked and crumbled bacon slices

¹/₄ tsp. table salt

¹/₄ tsp. freshly ground black pepper

12 large eggs, beaten

¹/₂ cup crumbled garlic-and-herb feta cheese

1.Preheat oven to 350°. Sauté mushrooms in hot oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat 2 to 3 minutes or until browned. Add garlic, and sauté 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.

2.Add tomatoes and green chiles, bacon, and next 2 ingredients; cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.

3.Bake at 350° for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Serve immediately. (Serves 6 to 8)

Muffin-Cup Soufflé

Fresh and floral, grated ginger elevates the basic bacon-and-egg dish to a whole new level. No fresh ginger roots on hand? Sub one teaspoon of ground ginger instead.

HANDS-ON: 20 MIN. ✦ TOTAL: 47 MIN.

6 cooked bacon slices, chopped

¹/₂ cup chopped green onions

1 Tbsp. grated fresh ginger

¹/₄ tsp. freshly ground black pepper

6 large eggs

4 large egg whites

1 cup low-fat milk

¹/₄ tsp. table salt

12 paper baking cups

Vegetable cooking spray

Soy sauce

1.Preheat oven to 325°. Stir together bacon, green onions, ginger, and pepper.

2.Whisk together eggs, egg whites, milk, and salt in a medium bowl. Place paper baking cups in a 12-cup muffin pan, and coat with vegetable cooking spray.

3.Divide egg mixture among paper baking cups; top with bacon mixture. Bake at 325° for 25 minutes or until tops begin to brown. Cool on a wire rack 3 minutes. Serve each soufflé with soy sauce. (Makes 1 dozen)

serve it on the side

Millionaire’s Candied Bacon: Preheat oven to 350°. Arrange bacon slices in a single layer on 2 lightly greased wire racks in 2 aluminum foil-lined broiler pans. Let stand 10 minutes. Top bacon with 1 cup firmly packed dark brown sugar, pressing lightly to adhere. Bake 45 to 50 minutes or until done. Cool completely (about 20 minutes). Cut into bite-size pieces. (Serves 10 to 12)

Brunch Popover Pancake

Scrambled eggs and bacon love to pair up with this “pancake,” full of fresh, fruity flavors. It’s light and hollow, and the batter rises or “pops over” the skillet when cooked, hence the name. Top it with a drizzle of maple syrup.

HANDS-ON: 15 MIN. ✦ TOTAL: 40 MIN.

4 large eggs, lightly beaten

1 cup milk

1 cup all-purpose flour

¹/₄ tsp. table salt

¹/₃ cup butter, melted

3 Tbsp. orange marmalade

3 Tbsp. butter

1 Tbsp. fresh lemon juice

1 (16-oz.) package frozen sliced peaches, thawed and drained

1 cup frozen blueberries, thawed

1.Preheat oven to 425°. Place a well-greased 12-inch cast-iron skillet in oven for 5 minutes.

2.Whisk together eggs and next 4 ingredients in large bowl.

3.Remove skillet from oven. Pour egg mixture into hot skillet.

4.Bake at 425° for 20 to 25 minutes. (This resembles a giant popover and will fall quickly after removing from oven.)

5.Combine marmalade, 3 Tbsp. butter, and lemon juice in a saucepan; bring to a boil. Add peaches, and cook over medium heat, stirring constantly, 2 to 3 minutes. Spoon on top of baked pancake. Sprinkle with blueberries. (Serves 4)

Cinnamon-Pecan Rolls

Wake up the family with the smell of sweet cinnamon rolls baked with buttery pecans and topped with frosting. Beginning bakers take note: The easy dough rises in just 30 minutes.

HANDS-ON: 45 MIN. ✦ TOTAL: 1 HR., 20 MIN.

1 (16-oz.) package hot roll mix

¹/₂ cup butter, softened

1 cup firmly packed light brown sugar

2 tsp. ground cinnamon

1 cup chopped toasted pecans

1 cup powdered sugar

2 Tbsp. milk

1 tsp. vanilla extract

1.Prepare hot roll dough according to package directions; let dough stand 5 minutes. Roll dough into a 15- x 10-inch rectangle; spread with softened butter. Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices. Place rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

2.Preheat oven to 375°. Uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done. Cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls. (Makes 12 rolls)

NOTE: We tested with Pillsbury Specialty Mix Hot Roll Mix.

Easy French Toast Casserole

Sliced fresh strawberries and a cold glass of milk are all you need to serve alongside this sweet breakfast treat. Make sure your French bread has a soft crust so it’s easier to cut.

HANDS-ON: 30 MIN. ✦ TOTAL: 8 HR., 55 MIN., INCLUDING CHILL TIME

²/₃ cup firmly packed dark brown sugar

2 Tbsp. butter

2 Tbsp. dark corn syrup

Vegetable cooking spray

2 large eggs

1 large egg white

1¹/₂ cups milk

1 tsp. vanilla extract

¹/₄ tsp. table salt

6 (1-inch-thick) French bread baguette slices

2 Tbsp. finely chopped toasted pecans

Garnish: strawberry slices, powdered sugar

1.Combine first 3 ingredients in a small, heavy saucepan. Cook over medium heat until bubbly and sugar dissolves, stirring constantly. Pour sugar mixture into an 11- x 7-inch baking dish coated with cooking spray, spreading evenly over bottom of dish.

2.Whisk together eggs and egg white in a shallow dish or pie plate. Stir in milk, vanilla, and salt. Lightly press bread slices, 1 at a time, into egg mixture, coating both sides of bread, and arrange over sugar mixture. Pour any remaining egg mixture evenly over bread slices. Cover and chill 8 to 24 hours.

3.Preheat oven to 350°.

4.Bake at 350°, uncovered, for 30 minutes or until lightly browned.

5.Place 1 toast piece on each of 6 plates. Sprinkle each serving with 1 tsp. pecans. (Serves 6)

One-Dish Blackberry French Toast

This simple breakfast dish is ideal for a holiday or weekend brunch. It’s loaded with sugary ingredients, but you can always add a little extra sweetness with a hint of maple syrup or whipped cream.

HANDS-ON: 21 MIN. ✦ TOTAL: 8 HR., 30 MIN., INCLUDING CHILL TIME

1 cup blackberry jam

1 (12-oz.) sliced French bread loaf, cut into 1¹/₂-inch cubes

1 (8-oz.) package ¹/₃-less-fat cream cheese, cut into 1-inch cubes

4 large eggs

2 cups half-and-half

1 tsp. ground cinnamon

1 tsp. vanilla extract

¹/₂ cup firmly packed brown sugar

Garnishes: maple syrup, whipped cream

1.Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.

2.Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.

3.Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.

4.Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. (Serves 8 to 10)

mix it up

One-Dish Blueberry French Toast: Substitute 1 cup blueberry jam for blackberry jam. Prepare recipe as directed. (Serves 8 to 10)

Praline-Pecan French Toast

Make an early morning nod to New Orleans with this decadent take on traditional French toast, full of nutty flavors and a slight hint of spice.

HANDS-ON: 20 MIN. ✦ TOTAL: 8 HR., 30 MIN., INCLUDING CHILL TIME

1 (16-oz.) sliced French bread loaf

1 cup firmly packed light brown sugar

¹/₃ cup butter, melted

2 Tbsp. maple syrup

³/₄ cup chopped pecans

4 large eggs, lightly beaten

1 cup 2% reduced-fat milk

2 Tbsp. granulated sugar

1 tsp. ground cinnamon

1 tsp. vanilla extract

1.Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.

2.Stir together brown sugar and next 2 ingredients, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.

3.Whisk together eggs and next 4 ingredients. Arrange bread slices over pecans; pour egg mixture over bread. Cover and chill 8 hours or overnight.

4.Preheat oven to 350°. Bake for 35 to 37 minutes or until golden brown. Serve immediately. (Serves 8 to 10)