A great substitute for scrambled eggs that everyone can enjoy, meet our Tofu Scramble, submitted by Oliver DeMarea

Chia seeds are very nutritious, being very high in protein, healthy fats, calcium and fibre. They are also very high in antioxidants, which are great for anti-aging, and Omega-3 fatty acids, which reduce cardiovascular disease risks. Moreover, one thing I love about chia pudding is that it’s very customisable and you can add the toppings you prefer to make your breakfast a little more exciting.

In partnership with Columbia Center for Urban Agriculture, this recipe is a budget-friendly, freezer-safe vegetable quiche that can last for up to 3 months. Featuring vegetables you can find in season or frozen!

Grits were for breakfast…and this recipe shows multiple opportunities to utilize grits. A cherished family recipe from the McKaskle Family Farm, we share this from Braggadocio, Missouri.

Everyone ate my mother’s crust, down to the last crumb. During a phone call from across the country decades ago, I spontaneously asked her for the recipe, and scribbled it on a blank envelope lying nearby. When she died suddenly a few years later, I knew I would never get around to transcribing that simple, stained note that told so much about this tradition. My astute husband stole it from my recipe book one Christmas and gave it back to me in a simple frame, to better preserve something that clearly meant so much.

 The quiche filling recipe is originally from Epicurious’s Madame Quiche’s Quiche au Fromage, modified a bit here and there from experience.

Donna and Arved Larsen are the parents of Dr. Soren Larsen, Chair of the MU Department of Geography. This delicious Larsen family recipe for Grammie’s Orange Biscuits has traveled from Illinois to Columbia and will now become part of The Common Ingredient’s shared comfort food lore.

For a coffee break or lunch, these decadent blueberry muffins come from Christiana Campbell’s Tavern, a Historic Williamsburg restaurant famous for its colonial cuisine. Give these time-tested treats a test in your kitchen!

Shared by Karen Touzeau, this recipe is versatile and can be served for any meal. Use farm fresh eggs and cheese from the Columbia Farmers Market to create savory crustless custards!

Shared by Barbara Williamson, this baked oatmeal dish can be served hot or cold, and with or without nuts. It’s the perfect breakfast item or dessert with ice cream!

Brought to you by Cathy Salter, Stephenson’s Apple Farm banana bread is a Missouri culinary treasure. Its secret ingredient is buttermilk used to activate the baking soda.