These molasses-spiced gingerbread cutouts hold the outlines of people and snowflakes. Roll the dough 1/4 inch thick, bake until set, then pipe faces, buttons, and snowflake patterns onto the cooled cookies.
These molasses-spiced gingerbread cutouts have soft centers and defined edges. Chill the dough, roll it 1/4 inch thick, then bake gingerbread people and snowflakes until just set before decorating them with white icing.
These molasses-spiced gingerbread people hold their shape while baking and stay tender in the center. Chill the dough, roll it 1/4 inch thick, then finish the cooled cookies with simple white faces, wavy icing lines, and red and green sprinkles.
Scoop these savory cottage cheese breakfast biscuits into tall, craggy mounds—no rolling or cutting needed. Bacon, cheddar, red pepper, and scallions fleck the tender crumb. Serve them warm or save them for breakfast later.
Brown small potato cubes until tender, then nestle four eggs into the skillet and cover until the whites set. Melted cheddar, crisp bacon and sliced green onions finish this savory, four-serving breakfast.
These skillet breakfast tacos bring together distinct golden potato cubes, soft scrambled eggs, and browned chorizo. Tuck the filling into lightly blistered corn tortillas, then add queso fresco, cilantro, and a little red salsa.
This make-ahead French toast bakes as distinct, thick slices over a buttery brown-sugar caramel base. Lift each golden slice from the dish and spoon a little warm caramel over it; serve fresh berries alongside if you like.
These English-muffin breakfast sandwiches layer tender baked egg, orange cheddar, and thin Canadian bacon. Bake the eggs in one pan, then cool and wrap six sandwiches individually for the refrigerator or freezer.
Dry challah or brioche cubes soak overnight in vanilla custard with fresh berries tucked throughout. Add butter and cinnamon sugar before baking, then rest the golden casserole so its tender, set portions are easy to serve.