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Arnaud's Oyster's Rockefeller By Chef Tommy Digiovanni Recipe for Oysters Rockefeller from Chef Tommy Digiovanni of Arnaud's Restaurant, New Orleans, Louisiana.

Turkey, Walnut and Mushroom Sausage By California Walnut Board Recipe for Turkey, Walnut and Mushroom Sausage. Serve these for lunch, on a soft bun with lightly dressed greens, or for breakfast on a slice of toasted bread topped with a poached egg.

Ginny Lane's Shrimp and Grits By Chef Nick Fawal Recipe for Ginny Lane Restaurant's Shrimp and Grits. Chef Nick Fawal serves this Southern classic at the trendy Orange Beach, Alabama's brunches.

Leftovers Hash By Tawra Kellam Recipe for Leftovers Hash. This recipe is a quick, frugal, and tasty way to use up leftovers.

Ham and Cheese Yogurt Muffins By John Ettinger Recipe for Ham and Cheese Yogurt Muffins. Ah, breakfast in a muffin. You can always leave out the ham for a meatless version.

Zinfandel Restaurant's Crusty Duckling Hash By Chef Susan Goss Recipe for Crusty Duckling Hash. This unique recipe comes to us from Chicago's Zinfandel where Chef Susan Goss specializes in authentic American regional cuisine

Baked Peaches and Sausage By Fredericksburg, Texas Oktoberfest Committee Recipe for Baked Peaches and Sausage. This unusual breakfast recipe comes to us from the Fredericksburg, Texas Oktoberfest Committee, where they celebrate the area's prodigious peach harvest each year.

Sausage and Bacon Popovers By Kathryn Hawkins Recipe for Sausage and Bacon Popovers. A simple idea that is extremely tasty. Try using vegetarian sausages or chopped vegetables for a veggie version.

Slow Cooker Breakfast Scramble Casserole By Dorlores Kostelni Recipe for Overnight Breakfast Scramble Casserole. This delightful dish treats overnight guests to a hearty main course the next morning.

Spicy Crab Salad Crepes By Kathryn Hawkins Recipe for Spicy Crab Salad Crepes. The egg-white batter used in this recipe works very well with sweet and savory fillings.

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