Breakfast

There’s plenty to love in this updated egg bake, from the bits of Italian sausage to the chunks of bell pepper to the two types of cheeses. 

Thick slices of bread are soaked overnight in a creamy vanilla custard and are ready for baking in the morning.

The secret to these silky eggs is the addition of a little cream during the cooking process.

The key to these light and fluffy pancakes is the combination of buttermilk for tenderness and softly whipped egg whites for airiness.

This recipe, which unites cinnamon rolls and bacon, earned Sherry O’Dell of Montrose, Colorado, a runner-up spot in the 2010 Rhodes' Family Favorites Recipe Contest.

This granola can be eaten on its own as a snack, served with yogurt and fruit, sprinkled on top of muffins or used as a topping for a fruit crumble.

Spice up Saturday morning with quick-to-make ginger-laced pancakes.

This hearty breakfast casserole has it all--ham, eggs, potatoes and lots of cheese.

Steel-cut oats are the best choice for this recipe. They’re coarsely cut, not rolled, so they can withstand the longer cooking time without becoming mushy.

Jazz up your mornings with a corn flake- and coconut-coated french toast.