Rustic breakfast hand pies made with winter holiday leftover pie dough and gravy.
These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top.
I ate this for breakfast every day for weeks while writing my Taste of Tucson cookbook. The fat from the chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories.
This crispy matzo based breakfast is a cross between molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa.
Recipe for Shakshuka made with leftover Thanksgiving stuffing. Be sure to make extra-extra stuffing for Thanksgiving so that you can make my Skillet Stuffing Shakshuka the next morning with the “leftovers”
Waffles made with leftover candied sweet potatoes are a fun Thanksgiving leftovers brunch recipe that is sure to please.
Recipe for pumpkin pie spiced baked oatmeal casserole infused with bits of actual leftover pumpkin pie.
Rainbow sprinkles for breakfast? Yes! A crunchy and slightly sweet sprinkles cream cheese recipe for everyone who needs more rainbow sprinkles in their lives.
Biscotti means “twice baked” in Italian. First you form the crumbly dough into one stiff mass and bake it whole. Then you let it cool, slice it, and bake it again at a lower temperature. That’s what gives biscotti an almost cracker-like quality, which goes especially well with coffee. This triple-chocolate double-baked treat is dipped in a dark chocolate coating with sprinkles on top.
Start your day with this Tucson Sonoran style power breakfast bowl. It’s high in protein, complex carbs and healthy fats.
This visually stunning breakfast casserole is elegant, yet quick and easy to prepare. Tuck savory Canadian bacon, eggs, herbs, and cheese inside slices of crusty baguettes. Recipe and food photography by Jackie Alpers
Sweet and creamy butternut squash hash, hearty wheat berries and protein rich eggs merge into the perfect breakfast bowl.
This dessert has it all, Omega 3 packed chia seeds, antioxidant rich frozen berries and dark chocolate, and a 5-minute prep time.
Pretty breakfast taco cups filled with eggs, bacon, pinto beans, cheese and salsa.
These healthier German pancakes are topped with fat-free Greek yogurt and fresh fruit, reducing the sugar content. I added a little spreadable fruit and garnished them with confectioners’ sugar so they still taste sweet.
An unusual amount of butter and the broth from the potatoes help make the spiciest, creamiest mashed potatoes, biscuits and sausage gravy.
There’s no flour in these breakfast muffin cups, yet they’re still light and fluffy! The secret is to beat the egg whites with an electric mixer until stiff peaks form.
Looking to kick start a hot summer day? These chocolate and coffee frozen pudding pops are just the ticket.
Covered in chocolate, whipped cream, and all your favorite toppings, Fudge Puppies are a carnival and state fair food classic. Here’s how to make them at home. I like to make them mini so they fit in cupcake wrappers for a pretty presentation at parties, picnics, and other get-togethers. This recipe is excerpted from my book Sprinkles!: Recipes and ideas for Rainbowlicious Desserts.
Learn how to fold crunchy rainbow sprinkles into lightly sweetened butter, and turn any breakfast into a celebration.
Looks can be deceiving; my favorite monsters are scary looking, but innately good. Just like these monster-ized eggs, which have been turned green and frightening looking, but are completely delicious. These fried eggs with pesto and Parmesan are also monstrously easy to make.
Sprinkles Food Network column by Jackie Alpers. Seasonal & holiday recipes, fun projects and entertaining ideas that use sprinkles from Jackie Alpers for The Food Network.
A simple and satisfying crustless quiche that has all of the things I love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream.
Until recently, the only biscuits I ever made at home came from a Pop n’ Fresh can, so when friends from overseas asked me for a real American biscuit recipe, I scoured every book I could find, starting with the biscuit tome Southern Biscuits by Nathalie Dupree and Cynthia Graubart, and ending with Alton Brown’s always insightful analysis in I’m Just Here for More Food: Food x Mixing + Heat = Baking.
Shakshuka is very popular in the Middle East and Israel and it’s somewhat similar to Huevos Rancheros minus the beans and tortilla.
This recipe is the result of an early morning haze wherein I emptied random things from the refrigerator into a pan in a blurry attempt to make breakfast. It came out better than I expected, and now my husband and I eat scrambled eggs for breakfast this way almost every day. Sometimes just a little twist on a traditional dish really makes it shine.
This lox and cream cheese frittata with fresh tomato and red onion is a healthy low-carb breakfast. You won’t even miss the bagel.
Wake, roll and bake for breakfast with these crispy rolled and baked sausage, egg and cheese breakfast tacos.
4 pieces light whole grain bread
1 cup egg substitute
1/4 cup non-fat milk
1 T. pure vanilla extract
1 tsp. cinnamon
2 T. 100% pure maple syrup
Spray a large skillet with canola cooking spray & heat to medium/low.
Whisk together the egg, milk, cinnamon and vanilla until frothy.
Soak the bread in the mixture for 10 seconds on each side.
Add the soaked bread to the skillet and cook for about 4 minutes on each side, or until golden brown
Remove the skillet from the heat and cover. Let sit for 2 minutes. This makes the french toast fluffier.
Serve with light butter and a tablespoon of pure maple syrup, or dust with confectioners sugar.
At the urging of my friends and family, I’ve put together a new blog of easy, healthy and hopefully fun recipes that I’ve developed over the years. It’s illustrated with food photos that I took just for this project.