Scones are perfect for weekend house guests, hostess gifts, or picnics. Traditionally made with loads of butter and cream, mine use far less butter--and wheat flour.

Submitted by CHEF_MEG

Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.

Submitted by COACH_NICOLE

Growing up in the South, sausage gravy was a staple on our breakfast table, so I wanted to create a healthier version--with a secret ingredient.

Submitted by CHEF_MEG

Skip the drive-through and serve these instead. Split one open, pop in an egg cooked your way and even some shredded cheese. Make a batch on the weekend and keep handy for hungry teenage boys (and their parents)!

Submitted by CHEF_MEG