Breakfast

Strata

Ingredients	Step
2k cups of bread	Scantly fill a lidded baking dish with cubes of stale bread (you'll add more volume, and it'll rise more when baked). Measure the volume of the bread (it's probably 4-6 cups), and cut that number in half. We'll call half the volume of bread "k".
	If you're going to make the strata the night before, first dry out the bread cubes by baking them at 250 degrees for 5-10 minutes, just until they start to brown.
k cups of eggs (~4-5 eggs per cup) k cups of milk seasoning	Beat eggs. Add the seasoning (e.g., salt and pepper, mustard, hot sauce, paprika, nutmeg, herbs, lemon zest) and mix well. Add milk and mix well. Set the egg mixture aside.
k cups of cheese (some reserved for topping) k cups of extras	Butter the dish. Combine the cheese and extras with your bread in the buttered dish, layering or mixing together.
reserved cheese	Pour the egg and milk mixture on top of the bread base. Press down to make sure all bread cubes have been submerged. Top the strata with reserved cheese. Cover and let it rest at least 30 minutes, and potentially overnight in the fridge.
	When you're ready to bake, preheat the oven to 350 degrees. Bake the strata covered (until it rises too high), uncovering it only for the last 15-30 minutes to brown the top. Bake until the eggs reach 160 degrees. (Depending on how cold your ingredients are, baking may take ~30-60 minutes.)

Source: Anna Stockwell (epicurious.com)

Cheery, festive, tasty. Easy too. (Except for picking through the berries....)

Ingredients	Step
	Preheat oven to 350 degrees Fahrenheit. Grease a 9x9" baking dish.
1½ c. cranberries	Spread in a single layer on the bottom of the greased dish.
1¾ c. old fashioned oats ½ c. nuts, chopped ¼ c. flaked coconut, unsweetened 1½ t. cinnamon ½ t. ginger, ground ¾ t salt	Combine in a large bowl.
1 egg 2 T. coconut oil, melted 2 c. milk ¼ c. maple syrup 2 t. vanilla	Whisk together in a separate medium bowl.
	Add the wet mixture to the dry mixture, and stir to combine. Pour the oat mixture over the cranberry layer in the baking dish.
½ c. cranberries, fresh 2 T. flaked coconut	Sprinkle on top.
	Bake at 350 degrees until the top of the oatmeal is set, roughly 30-40 minutes.

Source: Sarah via Tasty video

Ingredients	Step
227 g pumpkin puree 1-2 eggs 90 g brown sugar 35 g oil 21 g molasses 2 t. cinnamon ½ t. cloves ½ t. ginger ½ t. salt ½ c. cranberries, dried (opt.) ½ c. nuts (opt.)	Combine wet ingredients and mix-ins in large bowl.
85 g AP flour 85 g wheat flour 1 t. baking powder ½ t. baking soda	Combine dry ingredients.
	Add dry ingredients to wet ingredients. Stir until just combined. Cover and let sit 30 minutes.
	Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups.
	Bake 12-20 minutes at 400 degrees, until toothpick comes out clean. Capsize the muffins to cool.

Source: King Arthur Flour, adjusted by me

Ingredients	Step
	Preheat oven to 400 degrees. Grease 12 small or 6 large muffin cups.
1¾ c. AP flour 2½ t. baking powder ½ t. salt ¼ t. nutmeg 1 t. cinnamon ½ c. sugar	Combine.
1 egg ¾ c. milk	Combine.
⅓ c. butter, melted egg mixture flour mixture	Stir until just blended.
1¼ c. blueberries	Stir in.
	Pour into muffin cups. Bake 16-20 minutes, until toothpick test passes.

Source: Mom

Nutrition: 169 calories per small muffin (3 g. protein, 6 g. fat, 25 g. carbs, 246 mg sodium)

Ingredients	Step
	Preheat oven to 425 degrees.
	Heat a 10" cast iron skillet.
3 T. butter	Add. Let melt until it sizzles.
3 eggs, ideally room temp ½ c. dairy milk, ideally room temp	Whisk together in a small bowl.
½ c. flour 1 T. brown sugar pinch nutmeg pinch salt	Combine in a large bowl.
	Add wet ingredients to dry ingredients. Whisk until smooth (or blitz in blender for more height).
	Pour into heated skillet. Transfer skillet to oven to bake for 20 minutes.

Source: NYT