The Kitchen Co-Hosts' Best Breakfasts

As the eggs are frying, it's best to cover the skillet, so the steam gets trapped inside and the whites of the eggs can cook.

Quinoa for breakfast?! Yep, it’s a thing. The soft and fluffy seed adds a nutty flavor that pairs well with the sweetness of the fruit.

For the perfect poached egg every time, Sunny recommends coating a ladle with a little cooking spray before dropping the egg into it, then dipping the ladle into the simmering water so the egg cooks slowly and gently.

GZ's tried-and-true scramble technique comes down to patience, as you want to keep stirring the eggs as they cook. "Transferring them on and off the heat will allow you to control the temperature, creating soft creamy eggs," GZ explains.

Think of this as a dessert you're allowed to eat for breakfast. The layers of bread are soaked in a rich chocolate custard, while the all-important frosting takes its flavors from a classic German chocolate cake. Butter, toasted coconut and crunchy pecans come together to create a decadent mixture that boosts the richness of this over-the-top treat.

Who says there's no time for a pancake breakfast on hectic weekdays? Thanks to the microwave, you can quickly cook pancake batter — the store-bought mix is A-OK — in glass jars and turn out fluffy, satisfying results. Layer fresh blueberries and a drizzle of maple syrup for impressive flavor.

Bake eggs into a bed of creamy, veggie-studded macaroni and cheese to create the ultimate in comforting meals.

Bake this meaty, cheesy frittata in a rectangular pan to allow for easy slicing and serving.

Follow this handy guide to turn out the soft-boiled, medium-boiled or hard-boiled eggs you crave.