Lunch and dinner are often prioritized at the expense of breakfast in making a menu. Cold cereals and scrambled eggs can dominate a breakfast menu, which can translate to bored clients. We prioritized breakfast during our recent workshop on breakfast foods. Teaching Kitchen Chefs Lynn and Evelyn highlighted how to incorporate nutritional, seasonal breakfast ingredients into traditional favorites like French toast, frittata and granola. For example, participants made a delicious strawberry sauce to accompany homemade French toast. All of the dishes we made, which include Leftover Banana French Toast Casserole, Homemade Turkey Sausage Patties, Cornmeal Porridge, Spinach Mozzarella Frittata and Coconut Raisin Granola, will please children, adults, and seniors. Try to revitalize your breakfast by adapting some of these!