Dad's crepes by Deb Theisen

Zucchini, Sausage & Cheese Soufflé with Garlic Croutons by Salad Foodie

A cookbook recipe for pumpkin soufflé was the inspiration for developing this variation incorporating two favorites: zucchini and sausage. Consider this for holiday brunches when you’d like to go beyond scrambled eggs. In a time bind you could substitute commercial buttered garlic croutons, but most are too large, and the homemade…

Popovers from a 1931 Stove Cook Book by Mary Winborn

Delicious popovers. I add chives to it, a la Jay's Marine Grill, which was a great seafood place in Dallas and closed in the late 50's, I think. They used to pass these out prior to and during dinner.

No Crust - Bacon, Cheese and Broccoli Quiche by Catherine Pappas

This is a nice light lunch or simple dinner with a side salad. Enjoy with Love, Catherine xo

Spinach and cheddar quiche by Cosmo1162

I had a leftover pie crust from a custard peach pie, and leftover heavy cream from a Russian cream dessert. I also had some spinach on hand so I decided to find a way to turn them all into something delicious. I ended up with this elegant quiche based loosely on Julia Child's recipe.

Kaya Muffins by Christine

We've got kaya spread/coconut jam that was going to expire tomorrow so I used the leftover to make some muffins.

Monterey Egg Bake 400pp@ 6oz by william ruiz

Scrambled Eggs 400pp@1/3C by william ruiz

Green Chile n Cheese Strata by william ruiz

Western omelette by william ruiz

Wisconsin 4 chs scramble by william ruiz

400-3/4 c

French Toast by kingnate9

Breakfast Casserole by Larry Schneider

Mini Mushroom Frittata by Carolinaheartstrings

March is almost over and spring has sprung in the Carolinas! I hope wherever you live you are as lucky as we are to have such a beautiful spring season. This is a favorite time of year for me and I like nothing better than to be outside walking or getting my flower beds ready for all the lovely flowers that will soon be blooming, so…

Tomato Basil Fritata by Peanut Butter and Peppers

Tomatoes, freshly snipped basil and creamy mozzarella cheese surrounded by a light and puffy egg.