Backyard Brunch

Getting your daily dose of fruits and veggies is easy, thanks to these garden-inspired breakfast recipes!

Summer Breakfast Skillet

Prep: 20 min. • Cook: 15 min. • Makes: 4 servings

Sizzle up spicy chorizo, veggies and eggs for a breakfast that keeps you going all day. If you want something hand-held, turn it into tacos! — Andrea Rivera, Westbury, NY

1/2 lb. fresh chorizo or bulk spicy pork sausage

1 medium sweet yellow pepper, chopped

1 medium sweet red pepper, chopped

1 medium onion, chopped

2 small zucchini, chopped

3 medium tomatoes, chopped

2 garlic cloves, minced

1 tsp. paprika

4 large eggs

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup shredded cheddar cheese

1. In a large skillet, cook chorizo, peppers and onion over medium heat, until chorizo is cooked through, 4-6 minutes, breaking chorizo into crumbles; drain. Stir in the zucchini, tomatoes, garlic and paprika; cook, covered, until vegetables are tender, 5-7 minutes.

2. With the back of a spoon, make 4 wells in vegetable mixture; break an egg into each well. Sprinkle eggs with salt and pepper. Cook, covered, until egg whites are set and yolks begin to thicken, 4-6 minutes.

3. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes.

1 SERVING 399 cal., 27g fat (10g sat. fat), 250mg chol., 1012mg sod., 13g carb. (6g sugars, 3g fiber), 24g pro.

HANDY HINT: Sensitive to spice? Use mild breakfast sausage instead of chorizo. Make this an autumn breakfast skillet by substituting roasted root vegetables for the peppers.

BLT Quinoa Bowls

Prep: 15 min. • Cook: 20 min. • Makes: 4 servings