Sponsored By

Three Breakfast Ideas

January 1, 2011

1 Min Read
RestaurantHospitality logo in a gray background | RestaurantHospitality

Fruit—fresh, canned or dried—is a natural for adding interest to morning menus. These recipes for Pear and Ginger Scones, Toasted Georgia Pecan-Quinoa Breakfast Bowl and Blueberry Breakfast Salad are just different enough to tempt your customers.

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like