Instead of smothering your waffles in maple syrup, follow Katie Lee Biegel's lead and cut them into triangles -- like tortilla chips -- and bake them into crisps. Then load them with toppings like breakfast sausage, cheese and sunny-side-up eggs.
Fanny Slater shines a spotlight on this Mexican-inspired breakfast food by folding poblano peppers, sausage, eggs and Monterey Jack cheese inside four tortillas.
The buttery coconut-almond crust offsets the creamy, fluffy texture of the bread in this casserole. Assemble the dish the day before to give the bread time to soak in the custard.