Brunch Recipes - Recipes by Meal| Taste of Home

Wild Mushroom Frittata

Taste of Home Editorial Team — Wed, 21 Jan 2026 23:25:35 +0000

Ingredients

12 large eggs, beaten
1 cup half-and-half cream
1 teaspoon kosher salt
1 teaspoon grated lemon zest
2 green onions, sliced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1-1/2 pounds sliced wild mushrooms
1 tablespoon minced fresh thyme

Directions

Preheat oven to 400. In a large bowl, whisk eggs, half-and-half, salt, lemon zest, green onion and parmesan cheese until blended.
In a 12-in. broiler-safe skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Reduce heat to medium-low; top with thyme. Pour in egg mixture. Cook, uncovered, until nearly set, 4-6 minutes.
Bake until set, 18-20 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition Facts

1 slice: 221 calories, 15g fat (6g saturated fat), 298mg cholesterol, 814mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 14g protein.

Keto Pumpkin Muffins

Sharon Lehman, RDN — Tue, 13 Jan 2026 14:23:33 +0000

Ingredients

1/2 cup almond flour
1/2 cup coconut flour
1/2 cup plus 1 tablespoon allulose sweetener or granulated monk fruit sugar substitute, divided
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
4 large eggs, room temperature
3/4 cup canned pumpkin
1/2 cup unsweetened almond milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts, optional

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Directions

Preheat oven to 350°. In a large bowl, whisk together almond and coconut flour, 1/2 cup sweetener, baking powder, pumpkin pie spice and salt.
In a separate bowl, combine eggs, pumpkin, almond milk, butter and vanilla. Add to dry mixture until just combined. If desired, fold in walnuts. Scoop into 18 paper-lined muffin cups.
In a small bowl, combine remaining 1 tablespoon sweetener and cinnamon, sprinkle over muffins.
Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 95 calories, 8g fat (4g saturated fat), 55mg cholesterol, 176mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 3g protein.

Banana Waffles

Val Goodrich — Sat, 10 Jan 2026 18:47:11 +0000

Ingredients

1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
2 large eggs, room temperature
2 cups buttermilk
1 medium banana, mashed
1/3 cup canola oil
Optional: Sliced fresh bananas, maple syrup and whipped cream

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Directions

In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon, if desired. In another bowl, beat the eggs; add buttermilk, banana and oil. Stir into dry ingredients just until combined.
Bake in a preheated waffle maker according to manufacturer's directions until golden brown. If desired, serve with sliced fresh bananas, syrup and whipped cream.

Nutrition Facts

2 waffles: 237 calories, 11g fat (1g saturated fat), 49mg cholesterol, 500mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 7g protein.

Vegan Waffles

Val Goodrich — Sat, 10 Jan 2026 16:05:49 +0000

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups soy milk
1/4 cup canola oil
1 to 2 teaspoons vanilla extract
Fresh fruit and confectioners' sugar or syrup

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Directions

In a bowl, combine flour, sugar, cornstarch, baking powder, salt and baking soda. Add soy milk, oil and vanilla to dry ingredients; stir just until combined.
Bake in a preheated waffle maker according to manufacturer's directions until golden brown (may take slightly longer than recommended). Serve with fruit and confectioners' sugar or maple syrup.

Nutrition Facts

2 waffles: 418 calories, 16g fat (1g saturated fat), 0 cholesterol, 866mg sodium, 56g carbohydrate (6g sugars, 2g fiber), 10g protein.

Blueberry Cottage Cheese Breakfast Bake

Molly Allen — Thu, 08 Jan 2026 13:49:58 +0000

Ingredients

1 cup 4% cottage cheese
3 large eggs, room temperature
2/3 cup old-fashioned oats
1/4 cup 2% milk
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh blueberries, divided
Maple syrup, optional

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Directions

Preheat the oven to 350°. Coat an 8-in. baking dish with cooking spray.
In a large bowl, whisk together cottage cheese, eggs, oats, milk, maple syrup, vanilla, cinnamon and salt. Stir 1/2 cup blueberries. Transfer the mixture to the prepared baking dish.
Top with the remaining 1/2 cup blueberries. Bake until the edges are lightly golden and the top is firm, 35-45 minutes. If desired, serve with maple syrup.

Nutrition Facts

1 serving: 81 calories, 3g fat (1g saturated fat), 51mg cholesterol, 127mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 4g protein.

Tiramisu Overnight Oats

Val Goodrich — Tue, 06 Jan 2026 20:03:14 +0000

Ingredients

1 cup old-fashioned oats
1/2 cup 2% milk
4 tablespoons plus 2 tablespoons plain Greek yogurt, divided
3 tablespoons maple syrup
1 ounce brewed espresso
2 teaspoons baking cocoa, plus additional for garnish
1 teaspoon vanilla extract
1 tablespoon miniature semisweet chocolate chips, plus more for garnish

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Directions

In a small bowl, whisk together oats, milk, 4 tablespoons Greek yogurt, maple syrup, espresso, cocoa, and vanilla until combined. Stir in mini chocolate chips.
Divide into two Mason jars or airtight containers. Cover; refrigerate overnight.
Before serving, stir well. Top each container with a tablespoon of remaining Greek yogurt; spread evenly over oats. Dust with additional baking cocoa and sprinkle with additional chocolate chips.

Nutrition Facts

1-1/4 cup: 346 calories, 10g fat (5g saturated fat), 16mg cholesterol, 61mg sodium, 57g carbohydrate (27g sugars, 5g fiber), 9g protein.

Chocolate Overnight Oats

Sharon Lehman, RDN — Mon, 22 Dec 2025 20:16:49 +0000

Ingredients

1 cup old-fashioned oats
4 tablespoons packed brown sugar
2/3 cup 2% milk
1 tablespoon baking cocoa
4 tablespoons plain or chocolate Greek yogurt
1 teaspoon vanilla extract
Optional: Semisweet chocolate chips, berries, sliced banana, granola, or nuts

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Directions

In a small bowl, whisk together oats and brown sugar. Stir in milk, cocoa, yogurt and vanilla until combined. Divide into containers. Cover; refrigerate overnight. If desired, garnish before serving with chocolate chips, granola, strawberries or sliced banana.

Nutrition Facts

1-1/4 cup: 342 calories, 8g fat (3g saturated fat), 14mg cholesterol, 64mg sodium, 61g carbohydrate (33g sugars, 5g fiber), 9g protein.

Beet Poke Avocado Toast

Taste of Home Editorial Team — Fri, 19 Dec 2025 16:31:20 +0000

Ingredients

8 fresh beets
2 tablespoons olive oil
2 tablespoons Italian seasoning
1 piece fresh gingerroot (about 1-in.), peeled and sliced
1/2 cup teriyaki sauce
8 slices sourdough or Italian bread, toasted
2 medium ripe avocados, peeled
1 tablespoon fresh lemon juice
Salt and pepper to taste
1 tablespoon sesame seeds

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Directions

Scrub beets, trimming tops to 1 in. Preheat air fryer to 400°. In batches, place beets in greased air fryer. Drizzle with oil and sprinkle with Italian seasoning. Cook 15 minutes. Toss/shake to redistribute; cook until tender, 10-12 minutes longer.
Remove beets from air-fryer. Cool completely; cut into 1/2-in. cubes. Place in a large bowl with ginger and teriyaki sauce; toss gently to coat. Refrigerate 1 hour.
In a small bowl, mash avocado. Add lemon juice, salt and pepper to taste.
Spread avocado onto toast. Using a slotted spoon, top with beets. Sprinkle with sesame seeds.

Nutrition Facts

1 slice: 180 calories, 11g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 4g protein.

Keto Blueberry Muffins

Sharon Lehman, RDN — Fri, 19 Dec 2025 16:26:07 +0000

Ingredients

1/4 cup plus 2 tablespoons sour cream
3 large eggs, room temperature
1 tablespoon grated lemon zest
1 teaspoon lemon extract
2-1/2 cups almond flour
1/2 cup plus 2 teaspoons granulated zero calorie sweetener (Swerve), divided
1/3 cup whey protein powder
2 teaspoons baking powder
Dash salt
1 cup fresh or frozen unsweetened blueberries
1 teaspoon ground cinnamon

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Directions

Preheat oven to 325°. In a large bowl, Combine sour cream, eggs, lemon zest and lemon extract until smooth.
In a small bowl, whisk almond flour, 1/2 cup sweetener, whey powder, baking powder and salt. Add to wet mixture until just combined. Fold in blueberries. Scoop into 12 paper-lined muffin cups.
In a small bowl, combine remaining 2 teaspoons sweetener and cinnamon, sprinkle over muffins.
Bake 23-26 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 188 calories, 11g fat (1g saturated fat), 53mg cholesterol, 127mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 10g protein.

Air-Fryer Apple Pie Bombs

Kate McKiernan — Fri, 12 Dec 2025 14:32:45 +0000

Ingredients

1 medium apple, peeled and finely chopped
2 tablespoons packed brown sugar
1/4 teaspoon apple pie spice
1 teaspoon lemon juice
1 tube (16.3 ounces) large refrigerated buttermilk biscuits (8 count)
3/4 cup sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
1 teaspoon vanilla extract

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Directions

Preheat air fryer to 375°. In a small bowl, combine first four ingredients; set aside.
Separate biscuits. Separate layers into two, horizontally. Flatten each to 1/4 in. Fill with 1 tablespoon filling, bring edges together to seal into a ball. In batches, place doughnuts in a single layer on greased tray air-fryer basket. Spritz with non-stick spray. Cook until golden brown and puffed, about 5 minutes.
Meanwhile, in a shallow dish, combine sugar and cinnamon. In a separate bowl, mix melted butter and vanilla. Toss bombs into butter mixture; then toss in sugar mixture. Serve warm.

Nutrition Facts

1 piece: 152 calories, 8g fat (4g saturated fat), 11mg cholesterol, 343mg sodium, 20g carbohydrate (8g sugars, 1g fiber), 2g protein.

Pie Crust Cinnamon Rolls

Nancy Mock — Thu, 06 Nov 2025 19:05:16 +0000

Ingredients

2 sheets (9 inches each) refrigerated pie crust (from a 14.1-ounce box)
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt
3 tablespoons butter, melted, divided
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

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Directions

Preheat the oven to 425°. Lightly grease a 24-cup mini muffin pan or two 12-cup mini muffin pans. Rest pie crust at room temperature for 15 minutes.
Meanwhile, in a small bowl, stir together brown sugar, cinnamon, nutmeg and salt. Remove 2 tablespoons of the mixture; set it aside for the topping.
Carefully unroll one of the pie crusts. Brush the surface with half the melted butter. Sprinkle half the remaining brown sugar mixture over the butter. Start at one edge of the pie crust circle and roll it up jelly roll-style. Slice about a half-inch from both ends; discard edge pieces. Use a serrated knife to gently cut the rolled-up log into 12 equally sized slices. Place each piece into a muffin well.
Repeat steps with the other pie crust, the remaining melted butter and the other half of the brown sugar mixture.
Sprinkle the remaining 2 tablespoons of brown sugar mixture over each of the prepared cinnamon rolls. Bake 13-14 minutes or until golden brown. Let cool in the pan for 5 minutes; transfer to a wire rack fitted inside a baking sheet.
In a small bowl, whisk together confectioners’ sugar, milk and vanilla extract. Drizzle over the tops of the cinnamon rolls to serve.

Nutrition Facts

1 cinnamon roll: 121 calories, 6g fat (3g saturated fat), 7mg cholesterol, 81mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 1g protein.

French Toast Muffins

Molly Allen — Wed, 14 Jan 2026 21:11:13 +0000

Ingredients

2-1/2 cups half-and-half cream
1 cup whole milk
1/2 cup butter, melted
3 tablespoons maple syrup
2 large eggs, room temperature
2 large egg yolks, room temperature
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1 loaf (1 pound) French bread, cut into 1/2-inch cubes
3 tablespoons packed brown sugar
Confectioners' sugar, optional

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Directions

Preheat oven to 350°. Line 24 muffin cups with foil liners.
In a large bowl, whisk together the first 9 ingredients until blended. Stir in bread; let stand until bread is softened, about 15 minutes. Divide mixture into prepared muffin cups. Sprinkle with brown sugar. Bake until puffed and a knife inserted in center comes out clean, 20-25 minutes.
Serve with additional maple syrup and, if desired, dust with confectioners' sugar.

Nutrition Facts

2 muffins: 299 calories, 16g fat (9g saturated fat), 109mg cholesterol, 435mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 8g protein.

Egg Puffs

Suzanne Podhaizer — Wed, 24 Sep 2025 07:57:55 +0000

Ingredients

1/2 pound sliced fresh mushrooms
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese

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Directions

In a skillet, saute the mushrooms and green onion in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses. Melt remaining 1/2 cup butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.
Fill 30 greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

Nutrition Facts

2 puffs: 275 calories, 21g fat (12g saturated fat), 194mg cholesterol, 486mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 16g protein.

Cereal Milk Latte

Lauren Habermehl — Mon, 08 Sep 2025 12:50:17 +0000

Ingredients

8 ounces whole milk
1 cup Lucky Charms cereal
2 ounces brewed espresso
1 to 2 ounces vanilla flavoring syrup
Lucky Charms marshmallows and rainbow nonpareils, for garnish, optional

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Directions

In a small saucepan over medium heat, combine milk and cereal. Bring to a simmer; cook, stirring occasionally, until the marshmallows dissolve, 4-5 minutes. Remove from heat; strain. Chill.
To assemble, pour brewed espresso into a mug; stir in vanilla syrup. Steam the cereal milk using an espresso machine’s steamer wand. Alternatively, use a frother to froth the cereal milk. Pour over the espresso. Garnish with Lucky Charms marshmallows and rainbow nonpareils, if desired. Serve immediately.

Nutrition Facts

1 latte: 333 calories, 10g fat (4g saturated fat), 23mg cholesterol, 223mg sodium, 55g carbohydrate (41g sugars, 1g fiber), 8g protein.

Bananas Foster Bread Pudding

Molly Allen — Tue, 26 Aug 2025 18:04:29 +0000

Ingredients

6 tablespoons unsalted butter
3/4 cup packed brown sugar
4 medium bananas, sliced
2 tablespoons spiced rum
1 teaspoon ground cinnamon
1/2 teaspoon salt
BREAD PUDDING:
2 cups half-and-half cream
1 cup whole milk
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 loaf (17 ounces) brioche bread, cubed
Whipped cream, for garnish

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Directions

Preheat oven to 350°. Grease a 13x9-inch baking dish.
In a large saucepan, melt butter over medium heat. Add brown sugar; stir until smooth. Stir in banana slices. Increase heat to medium-high; cook, without stirring, for 3 minutes. Remove from heat. Stir in rum, cinnamon and salt; let cool 10 minutes.
Spoon a small amount of rum sauce into the prepared baking dish; spread into a thin layer. Set remaining sauce aside.
In a large bowl, whisk together half-and-half cream, milk, eggs, vanilla and cinnamon. Stir in cubed brioche until fully coated; stir in remaining rum sauce. Transfer to the prepared baking dish. Bake 35-40 minutes or until the top is golden brown. Let slightly cool before cutting into squares.
To serve, spoon sauce from the pan over each square. Top with whipped cream, if desired.

Nutrition Facts

1 serving: 365 calories, 17g fat (10g saturated fat), 116mg cholesterol, 327mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 7g protein.

Dirt Bombs

Susan Bronson — Tue, 26 Aug 2025 17:49:04 +0000

Ingredients

2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg, room temperature
1 cup whole milk
TOPPING:
1/2 cup unsalted butter
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger

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Directions

Preheat oven to 375°. Grease a 12-cup muffin tin; set aside.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cardamom and ginger; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Beat in egg until combined. Reduce speed to low; alternate adding dry ingredients and milk, starting and ending with the flour mixture, being careful not to overmix.
Divide batter evenly into the prepared muffin tin. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. Remove to a wire rack to cool completely.
To make topping, melt butter in a shallow microwave-safe bowl. In a separate small bowl, stir together sugar, cinnamon, nutmeg, cardamom and ginger. Dip the entire muffin into the melted butter, then roll in the spiced sugar mixture. Serve immediately.

Nutrition Facts

1 muffin: 322 calories, 17g fat (10g saturated fat), 58mg cholesterol, 258mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 4g protein.

Vegan Blueberry Muffins

Joy Manning — Sat, 23 Aug 2025 03:02:12 +0000

Ingredients

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons unsweetened applesauce
1/2 cup vegan yogurt made with almond milk or oatmilk
3 tablespoons canola oil
1/2 cup fresh or frozen blueberries

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Directions

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the applesauce, yogurt and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill 8 greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 each: 161 calories, 6g fat (1g saturated fat), 1mg cholesterol, 139mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 2g protein.

Spinach Frittata

Suzanne Podhaizer — Fri, 22 Aug 2025 19:32:25 +0000

Ingredients

12 large eggs, room temperature, beaten
1 cup half-and-half cream
1-1/2 teaspoons kosher salt
1 teaspoon grated lemon zest
1/2 teaspoon coarsely ground pepper
2 green onions, sliced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 small onion, chopped
8 ounces fresh spinach
1 tablespoon minced chives

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Directions

Preheat oven to 400°. In a large bowl, whisk eggs, half-and-half, salt, lemon zest, pepper, green onion and parmesan cheese until blended.
In a 12-in. broiler-safe skillet, heat oil over medium-high heat. Add onion and spinach; cook and stir until tender, 4-5 minutes. Reduce heat to medium-low; top with chives. Pour in egg mixture. Cook, uncovered, until nearly set, 4-6 minutes.
Bake until set, 18-20 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition Facts

1 slice: 204 calories, 15g fat (6g saturated fat), 298mg cholesterol, 609mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 12g protein.

Gluten-Free Pumpkin Muffins

Kelsey Dimberg — Fri, 15 Aug 2025 21:34:02 +0000

Ingredients

2-1/4 cups gluten-free all-purpose baking flour (without xanthan gum)
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
3 large eggs, room temperature
1 cup canned pumpkin
2/3 cup honey
2 tablespoons coconut oil, melted
1 tablespoon olive oil
1 teaspoon vanilla extract
TOPPING:
3 tablespoons sugar
1/4 teaspoon ground cinnamon

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Directions

Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, honey, coconut oil, olive oil and vanilla until blended. Add flour mixture to pumpkin mixture; stir just until moistened.
Fill 15 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 20-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 186 calories, 4g fat (2g saturated fat), 37mg cholesterol, 168mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 3g protein.

Overnight Steel-Cut Oats

Joy Manning — Wed, 06 Aug 2025 13:47:10 +0000

Ingredients

1-1/3 cups steel-cut oats
1-1/2 cups milk of choice
1/4 teaspoon salt

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Directions

Combine all ingredients in a small saucepan. Bring to a low simmer; cook one minute. Cool to room temperature; transfer to a refrigerator container with lid. Cover; refrigerate at least 6 hours or overnight.

Nutrition Facts

1 serving: 246 calories, 5g fat (2g saturated fat), 7mg cholesterol, 191mg sodium, 40g carbohydrate (6g sugars, 5g fiber), 10g protein.

Vegan Banana Muffins

Sharon Lehman, RDN — Wed, 03 Sep 2025 15:33:09 +0000

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips or chopped walnuts, optional

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Directions

In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add oil and vanilla; mix well. Stir into the dry ingredients just until moistened. If desired, fold in chocolate chips or walnuts. Fill greased or paper-lined muffin cups half full.
Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Nutrition Facts

1 muffin: 204 calories, 6g fat (1g saturated fat), 0 cholesterol, 204mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 2g protein.

Egg White Muffins

Sharon Lehman, RDN — Tue, 05 Aug 2025 22:50:41 +0000

Ingredients

1/2 pound bulk pork sausage
12 egg whites
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

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Directions

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain.
In a large bowl, beat egg whites until foamy. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
Spoon by 1/3 cupfuls into 12 greased foil-lined muffin cups. Bake until a knife inserted in the center comes out clean, 18-20 minutes.

Nutrition Facts

1 muffin: 86 calories, 6g fat (2g saturated fat), 15mg cholesterol, 299mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 7g protein.

Egg White Frittata

Sharon Lehman, RDN — Mon, 11 Aug 2025 18:30:23 +0000

Ingredients

1 tablespoon olive oil
2 cups fresh spinach, coarsely chopped
1 cup cherry tomatoes, halved
1/2 medium onion, diced
1 teaspoon minced garlic
1/4 teaspoon salt
Dash pepper
8 egg whites, beaten
3 tablespoons crumbled feta cheese
Minced fresh parsley, optional

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Directions

Preheat oven to 375°. In a 8-in. ovenproof skillet, heat oil over medium heat. Cook the spinach, tomatoes, and onion until tender, 3-5 minutes. Add garlic, salt and pepper; cook one minute longer. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese.
Bake, uncovered, until egg whites are set, 10-12 minutes. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Garnish with parsley, if desired.

Nutrition Facts

1 slice: 95 calories, 4g fat (1g saturated fat), 3mg cholesterol, 347mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 9g protein.

Savannah Sunrise

Kate McKiernan — Sat, 07 Jun 2025 01:53:13 +0000

Ingredients

Ice cubes
1-1/2 ounces blanco tequila
3/4 ounce peach schnapps liqueur
1-1/2 ounces orange juice
1-1/2 ounces peach nectar or juice
1/4 ounce creme de cassis
Prosecco or dry sparkling wine, for topping
Peach or orange slice, for garnish

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Directions

Fill a tall cocktail glass, such as a highball or a Collins glass, with ice cubes. Pour tequila, peach liqueur, orange juice and peach nectar or juice into the glass, in that order. Drizzle creme de cassis over a barspoon or down the side of the glass so it flows to the bottom. Top with a splash of prosecco or dry sparkling wine. Garnish with a peach or orange slice. Serve immediately.

Nutrition Facts

1 cocktail: 202 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 1g protein.

Cucumber Sandwiches

Sharon Lehman, RDN — Wed, 24 Sep 2025 16:37:44 +0000

Ingredients

1/4 cup cream cheese, softened
8 slices white bread
1 medium cucumber, thinly sliced
2 tablespoons snipped fresh dill

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Directions

Spread cream cheese onto four slices of bread. Layer cucumbers on top. Sprinkle with fresh dill. Top with the remaining slices of bread to make a sandwich.

Nutrition Facts

1 sandwich: 213 calories, 7g fat (3g saturated fat), 15mg cholesterol, 330mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 7g protein.

Whole Wheat Pancakes

Sharon Lehman, RDN — Tue, 27 May 2025 20:43:14 +0000

Ingredients

2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2-1/2 cups buttermilk
1/4 cup vegetable oil
2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt

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Directions

Beat eggs with vanilla and cinnamon. Add in buttermilk and oil; set aside. In separate bowl, mix whole wheat flour, baking soda and salt. Add liquid to dry ingredients, stirring just enough to mix.
Preheat griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are brown. Turn; cook until second side is golden brown.

Nutrition Facts

2 pancakes: 285 calories, 13g fat (2g saturated fat), 66mg cholesterol, 520mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 11g protein.

Monkey Bread Muffins

Susan Bronson — Mon, 26 May 2025 05:59:59 +0000

Ingredients

2 tubes (16.3 ounces each) refrigerated buttermilk biscuits
1 cup sugar
1 tablespoon ground cinnamon
1 cup butter, melted
1 cup packed brown sugar

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Directions

Preheat oven to 350°. Line 22 muffin cups with foil liners. Cut each biscuit into 8 pieces. Combine sugar and cinnamon. Toss biscuit pieces in cinnamon sugar. Divide pieces into prepared muffin tins. Sprinkle with remaining cinnamon sugar.
Combine butter and brown sugar; pour over the top. Bake until dough is puffed and golden brown, 15-17 minutes. Cool for 5 minutes before serving.

Nutrition Facts

1 piece: 272 calories, 13g fat (7g saturated fat), 22mg cholesterol, 415mg sodium, 38g carbohydrate (21g sugars, 0 fiber), 3g protein.

Tyler Smith’s Ice Cream French Toast

Tyler Smith — Tue, 29 Apr 2025 16:22:36 +0000

Ingredients

1 loaf challah bread
24 ounces vanilla ice cream, softened
4 teaspoons ground cinnamon
1/2 tablespoon butter
OPTIONAL TOPPINGS:
Maple syrup
Confectioners' sugar
Sprinkles
Whipped topping
Berries

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Directions

Place the ice cream in a large rectangular microwave-safe dish and microwave on low power for 60 seconds. Stir and repeat until the ice cream has liquefied. Stir half of the cinnamon into the melted ice cream. Set the dish aside.
Slice the challah bread into 1/2-inch slices. Set aside.
Melt the butter in a large nonstick skillet over low-medium heat. One by one, dunk the slices of bread into the ice cream, making sure they are fully coated. Then transfer the bread to the skillet.
Cook for 3 to 5 minutes per side. (When the cream of the ice cream starts to evaporate, this should be about the time to flip.) Repeat with the remaining bread.
Let the french toast cool on a rack for 2 to 3 minutes to keep the crust from getting soggy. Sprinkle with the remaining cinnamon and serve with any of the optional toppings.

Raspberry Scones

Julie Laing — Thu, 22 May 2025 06:01:00 +0000

Ingredients

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (6 ounces) raspberry yogurt
1 large egg, room temperature
1/4 cup butter, melted
1 cup fresh or frozen raspberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Text Ingredients

Directions

In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in raspberries.
Drop by 1/2-cup scoops 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

Nutrition Facts

1 scone: 178 calories, 5g fat (3g saturated fat), 26mg cholesterol, 227mg sodium, 31g carbohydrate (14g sugars, 1g fiber), 3g protein.

Blueberry Overnight Oats

Sharon Lehman, RDN — Mon, 19 May 2025 15:54:51 +0000

Ingredients

1 cup old-fashioned oats
4 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon
2/3 cup 2% milk
1/2 cup fresh blueberries, lightly mashed
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
Optional: Semisweet chocolate chips, granola, blueberries, strawberries, sliced banana

Text Ingredients

Directions

In a small bowl, whisk together oats, brown sugar and cinnamon. Stir in milk, blueberries, yogurt and vanilla until combined. Divide into containers. Cover; refrigerate overnight. If desired, garnish before serving with chocolate chips, granola, and additional berries.

Nutrition Facts

1 cup: 388 calories, 10g fat (5g saturated fat), 22mg cholesterol, 82mg sodium, 66g carbohydrate (38g sugars, 5g fiber), 10g protein.