Ingredients:

• 1 lb. Yukon gold potatoes, cut into 3/4-inch pieces
• 2 small bell peppers (1 red and 1 orange), cut into 3/4-inch pieces
• 1 red onion, cut into 1/2-inch pieces
• 4 cloves garlic, smashed
• 2 tbsp. olive oil
• Kosher salt and freshly ground black pepper
• 8 large eggs
• Chopped fresh flat-leaf parsley, for sprinkling

Directions:

• Preheat the oven to 425°F and position the oven rack 6 inches from the heat. In a 12-inch cast-iron skillet, combine the potatoes, peppers, onion, garlic, and oil. Season with salt and pepper to taste. Roast, stirring once until potatoes are just tender and beginning to turn golden brown, 30 to 35 minutes.
• Remove the skillet from the oven and set the oven to broil. Make eight small wells in the vegetable mixture and carefully crack an egg into each one. Broil until done to preference, 4 to 6 minutes for a runny yolk. Just before serving, sprinkle with parsley.

Ingredients:

• 1 1/2 c. whole milk, at room temperature
• 6 tbsp. (3/4 stick) unsalted butter, melted
• 2 tbsp. sugar
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 2 large eggs, at room temperature
• 2 c. all-purpose flour, spooned and leveled
• 1 (0.32-ounce) package instant yeast
• Nonstick cooking spray
• Sautéed Apples, Pear & Cranberries, for serving
• Vanilla yogurt, for serving

Directions:

• In a bowl, combine the milk, butter, sugar, vanilla, and salt. Whisk in the eggs to mix. Combine the flour and yeast in a mixing bowl. Allow resting at room temperature for 1 hour or chill overnight (mixture should bubble a bit).
• To combine, stir the batter. Cook in waffle iron according to the manufacturer's directions. Serve warm with sautéed apples, pears, and cranberries, as well as yogurt.

Ingredients:

• 2 tbsp. unsalted butter
• 2 Gala apples, chopped
• 1 Bartlett pear, chopped
• 2 tsp. fresh thyme leaves
• 1/2 cranberries (thawed, if frozen)
• 1 1/2 tbsp. brown sugar
• 1/2 tsp. pure vanilla extract
• 2 tsp. apple cider vinegar

Directions:

• Melt butter in a large skillet over medium heat. Add apples, pear, and thyme. Cook, stirring occasionally until fruit starts to soften, 3 to 4 minutes.
• Add cranberries, brown sugar, and vanilla. Cook until apples and pear begin to lightly caramelize, 2 to 3 minutes. Remove from heat. Add vinegar and stir to combine.

Ingredients:

• 1/4 c. fresh flat-leaf parsley, chopped
• 4 fresh sage leaves, chopped
• 1 small clove garlic, pressed
• 1/2 tsp. fennel seeds, crushed
• 2 tsp. plus 1 tablespoon pure maple syrup, divided
• Kosher salt and freshly ground black pepper
• 1 lb. ground pork

Directions:

• In a mixing bowl, combine the parsley, sage, garlic, fennel, 2 tablespoons maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix in the pork until well mixed.
• Make sixteen 1/4-inch-thick patties out of the pork mixture. Cook, flipping once, in a nonstick skillet over medium heat until golden brown and cooked through 4 to 6 minutes. Transfer to a serving tray and drizzle with the remaining tablespoon of maple syrup.

Ingredients:

• 10 large stalks of deep-red rhubarb, diagonally sliced (about 5 cups)
• 2/3 pure maple syrup
• 1 qt. whole-milk Greek or plain yogurt, for serving
• Toasted many-seed granola

Directions:

• In a large skillet, combine rhubarb, maple syrup, and 2 tablespoons of water. Cook, stirring periodically, over low heat for 1 to 2 minutes, or until syrup is just bubbling.
• Turn off the heat, cover loosely with a lid or parchment paper, and set aside for 4 to 6 minutes, or until the rhubarb is mushy but still keeps its color and shape. Allow cooling completely. Serve alongside yogurt and granola.

Ingredients:

• 1 c. all-purpose flour, spooned and leveled
• 3/4 c. whole milk
• 2 large eggs
• 3 tbsp. unsalted butter, melted, plus more for pan
• 1 tbsp. sugar
• Sliced strawberries and lemon curd, for serving

Directions:

• In a blender, combine the flour, milk, eggs, butter, sugar, and 1/2 cup water. Process for 8 to 10 seconds, or until mixed. Refrigerate for at least 1 hour and up to 2 days before serving.
• In a medium-sized nonstick skillet over medium heat, melt about 1 teaspoon butter. Swirl pan to evenly distribute 3 tablespoons batter. Cook for 30 to 40 seconds, or until the bottom is brown and the edges begin to lift off the pan. Lift one edge of the crepe with an offset spatula, then carefully flip with your fingers. Cook for 30 to 40 seconds on the opposite side, or until just set and golden in places. Take out of the skillet. Repeat with the remaining batter and butter.
• Serve with strawberries and curd.

Ingredients:

• 6 large eggs
• 1 c. half-and-half
• 1 tsp. Kosher salt
• 1/2 tsp. Freshly ground pepper
• 2 c. sweet potatoes
• 2 tbsp. olive oil
• 2 c. firmly packed chopped kale
• 1/2 small red onion
• 2 clove garlic
• 3 oz. goat cheese

Directions:

• Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
• In a 10-inch ovenproof nonstick skillet, sauté sweet potatoes in 1 tablespoon heated oil for 8 to 10 minutes, or until soft and golden; remove and keep warm. In the remaining 1 tablespoon oil, sauté the kale and next two ingredients for 3 to 4 minutes, or until the kale is wilted and tender; toss in the potatoes. Cook for 3 minutes more after pouring the egg mixture equally over the vegetables. Goat cheese should be sprinkled over the egg mixture.
• Bake at 350 degrees F for 10 to 14 minutes or until set.

Ingredients:

• 4 large eggs
• 1 c. whole milk
• 1 c. half-and-half
• 1 1/2 tbsp. pure maple syrup, plus more for serving
• 2 tsp. pure vanilla extract
• 1/2 tsp. ground nutmeg
• Kosher salt
• Unsalted butter, for griddle
• 8 thin slices of country ham
• 8 slices Texas toast-style-bread

Directions:

• In a mixing bowl, combine the eggs, milk, half-and-half, maple syrup, vanilla, nutmeg, and 1/2 teaspoon salt.
• Melt butter in a griddle or big nonstick skillet over medium heat. Working in batches, place one slice of ham on the griddle. Dip 1 slice of bread into the egg mixture quickly, then lay on top of the ham. Cook for 2 to 3 minutes per side, or until golden brown.
• Serve warm with maple syrup alongside.

Ingredients:

• Cooking spray
• 1 1/2 c. all-purpose flour, spooned and leveled
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper, plus more for sprinkling
• 2 large eggs
• 1/2 c. buttermilk
• 4 tbsp. (1/2 stick) unsalted butter, melted
• 4 oz. sharp Cheddar cheese, grated (about 1 cup), plus more for top
• 2 oz. Parmesan cheese, grated (about 1/2 cup)
• 4 slices bacon, cooked and crumbled
• 3 tbsp. chopped fresh chives

Directions:

• Preheat oven to 350ºF. Lightly grease a 9-by-5-inch loaf pan.
• In a mixing basin, combine the flour, baking powder, salt, and pepper. In a measuring cup, combine the eggs, buttermilk, and butter. Combine the wet and dry ingredients by whisking them together. Incorporate the Cheddar, Parmesan, bacon, and chives. Place in the preheated pan. Top with a bit more pepper and Cheddar.
• Bake until golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in pan on a wire rack, 15 minutes. Serve warm or at room temperature.

Ingredients:

• 2 1/2 c. low-fat milk
• 8 large eggs
• 2 tbsp. Dijon mustard
• 1 tsp. chopped thyme
• 1 large baguette
• 8 oz. Cheddar cheese
• 8 oz. thinly sliced deli ham
• 1 tbsp. snipped chives

Directions:

• Nonstick spray a 2-quart square baking dish.
• In a mixing bowl, combine the milk, eggs, mustard, thyme, and 1/4 teaspoon salt and pepper.
• Arrange half of the bread in a baking dish, overlapping it. Pour half of the milk mixture over the bread and top with half of the Cheddar. Repeat layers of bread, milk, and Cheddar on top of the ham. Refrigerate dish for 1 hour or up to overnight.
• Preheat oven to 350 degrees F. Bake 50 to 55 minutes or until golden and custard is set. Let stand 5 minutes before serving. Garnish with chives.