Great Outdoors Adventure & Gear

COMFORT BREAKFAST RECIPES FOR ALL SEASONS

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RECIPE ARCHIVES
DINNER RECIPES
DESSERT RECIPES

BREAKFAST ~ LUNCH ~ BRUNCH
SPRING SUMMER AUTUMN WINTER ☰

APPETIZING SPRING BREAKFAST~LUNCH~BRUNCH RECIPES

Breakfast Recipe: Breakfast Sausage Bread
Servings: 2 Loaves(16 pieces each)
Taste of Home ~ Step by Step Detailed Instructions
Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves. -Shirley Caldwell, Northwood, Ohio
Recipe by: Shirley Caldwell ~ Northwood, Ohio

Ingredients:

2 loaves (1 pound each) frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound bulk spicy pork sausage
1-1/2 cups diced fresh mushrooms
1/2 cup chopped onion
3 large eggs, divided use
2-1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder

Preparation Instructions:

Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool.
Stir in 2 eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet.
In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm.

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APPETIZING SUMMER BREAKFAST~LUNCH~BRUNCH RECIPES

Breakfast Recipe: Creamy Banana Crepes
Servings: 6
Taste of Home ~ Step by Step Detailed Instructions
My husband and I enjoy taking turns fixing weekend breakfasts. These crepes are frequently on our menus. The sweet-and-sour banana filling is delicious. You'll want to serve them for lunch, dinner and dessert!
Recipe by: Parrish Smith ~ Lincoln, Nebraska

Ingredients:

2 large eggs, room temperature
3/4 cup water
3/4 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt

Banana filling:

3 tablespoons butter
3 tablespoons brown sugar
3 medium firm bananas, cut into 1/4-inch slices

Sour cream filling:

1 cup sour cream
2 tablespoons confectioners' sugar
1/2 cup slivered almonds, toasted

Preparation Instructions:

In a small bowl, whisk eggs, water, milk, butter and vanilla. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When crepes are cool, stack them between pieces of waxed paper or paper towels.
For banana filling, in a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from heat; keep warm.
In a small bowl, combine sour cream and confectioners' sugar. Spread over half of each crepe. Top with banana filling and almonds; fold crepes over filling. If desired, sprinkle with additional confectioners' sugar and almonds.

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Ingredients:

2 loaves (1 pound each) frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound bulk spicy pork sausage
1-1/2 cups diced fresh mushrooms
1/2 cup chopped onion
3 large eggs, divided use
2-1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder

Preparation Instructions:

Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool.
Stir in 2 eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet.
In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm.

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APPETIZING FALL BREAKFAST~LUNCH~BRUNCH RECIPES

Breakfast Recipe: German Apple Pancake
Servings: 6
Taste of Home ~ Step by Step Detailed Instructions
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour, as I did on the recipe card, it'll turn out terrific.
Recipe by: Judi Van Beek ~ Lynden, Washington

Ingredients:

PANCAKE:

3 large eggs, room temperature
1 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons butter

TOPPING:

2 tart baking apples, peeled and sliced
3 to 4 tablespoons butter
2 tablespoons sugar
Confectioners' sugar

Preparation Instructions:

Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth.
Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, until pancake puffs and edges are browned and crisp, 20 minutes.
For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.

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Breakfast Recipe: Toffee Apple Cinnamon Buns
Servings: 8
Taste of Home ~ Step by Step Detailed Instructions
This recipe was my dad’s favorite growing up. He would sit and watch his mom sprinkle the dough with sweet filling, carefully roll it up and cut it into rounds. The anticipation waiting for them to come out of the oven was almost more than he could bear.
Recipe by: Jeanne Holt ~ Mendota Heights, Minnesota

Ingredients:

1 medium Granny Smith apple, peeled and chopped
1 tablespoon thawed apple juice concentrate
2/3 cup plus 2 tablespoons sugar, divided
1-1/2 teaspoons ground cinnamon
3-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
6 tablespoons butter, melted, divided
1/4 cup brickle toffee bits

Glaze:

1-1/2 cups confectioners' sugar
3 tablespoons thawed apple juice concentrate
2 tablespoons brickle toffee bits

Preparation Instructions:

Preheat oven to 400°. In a microwave-safe bowl, combine apple and apple juice concentrate; microwave, covered, on high for 1-2 minutes or until tender. Drain; cool slightly. In a small bowl, mix 2/3 cup sugar and cinnamon.
In a large bowl, whisk flour, baking powder, baking soda, salt and remaining sugar. Stir in buttermilk and 2 tablespoons melted butter just until moistened. Turn onto a lightly floured surface; knead until smooth, 2-4 minutes.
Roll dough into a 12x9-in. rectangle. Brush with 2 tablespoons melted butter to within 1/2 in. of edges; sprinkle with sugar mixture, apple and toffee bits. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices.
Place in a greased 9-in. square or round baking pan, cut side down. Brush with remaining melted butter. Bake 22-28 minutes or until golden brown.
Cool 5 minutes on a wire rack. In a small bowl, mix confectioners' sugar and apple juice concentrate until smooth. Spread over buns; sprinkle with toffee bits. Serve warm.

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Breakfast Recipe: Sweet Potato and Egg Skillet
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
I try to incorporate nutritious sweet potatoes in meals as often as possible, especially with breakfast. I came up with this recipe to feed my family a healthy, hearty breakfast—and it worked!
Recipe by: Jeanne Larson ~ Rancho Santa Margarita, California

Ingredients:

2 tablespoons butter
2 medium sweet potatoes, peeled and shredded (about 4 cups)
1 garlic clove, minced
1/2 teaspoon salt, divided
1/8 teaspoon dried thyme
2 cups fresh baby spinach
4 large eggs
1/8 teaspoon coarsely ground pepper

Preparation Instructions:

In a large cast-iron or other heavy skillet, heat butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.
With back of a spoon, make 4 wells in potato mixture. Break 1 egg into each well. Sprinkle eggs with pepper and remaining 1/4 teaspoon salt. Cook, covered, over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

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Breakfast Recipe: Pumpkin Pancakes
Servings: 2
Taste of Home ~ Step by Step Detailed Instructions
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store them in a freezer bag. They're great fresh out of the toaster!
Recipe by: Mindy Bauknecht ~ Two Rivers, Wisconsin

Ingredients:

1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
Dash salt
1 large egg, room temperature
1/2 cup fat-free milk
1/3 cup vanilla yogurt
1/3 cup canned pumpkin
1 tablespoon canola oil
1/8 teaspoon vanilla extract
Maple syrup

Preparation Instructions:

In a bowl, whisk together the first 8 ingredients. In another bowl, whisk the next 6 ingredients until blended. Add to dry ingredients; stir just until moistened.
Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

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Breakfast Recipe: Apple-Honey Dutch Baby
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven, and the apple honey filling is yummy!
Recipe by: Kathy Fleming ~ Lisle, Illinois

Ingredients:

3 large eggs, room temperature
3/4 cup 2% milk
3/4 cup all-purpose flour
1 tablespoon sugar
2 tablespoons butter

Topping:

1 tablespoon butter
2 large apples, sliced
1/2 cup honey
2 to 3 teaspoons lemon juice
1/2 teaspoon ground cardamom
1 teaspoon cornstarch
2 teaspoons cold water

Preparation Instructions:

Preheat oven to 400°. In a large bowl, whisk together first 4 ingredients until smooth. Place butter in a 10-in. ovenproof skillet; heat in oven until melted, 2-3 minutes.
Tilt pan to coat bottom and side. Pour batter into hot skillet. Bake until puffed and edge is lightly browned, 16-20 minutes.
Meanwhile, for topping, in a large saucepan, heat butter over medium heat; saute apples until lightly browned. Stir in honey, lemon juice and cardamom. Mix cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Spoon into pancake; serve immediately.

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Breakfast Recipe: Nantucket Cranberry Tart
Servings: 12
Taste of Home ~ Step by Step Detailed Instructions
While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it’s a snap to assemble.
Recipe by: Jackie Zack ~ Riverside, Connecticut

Ingredients:

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided
1/2 cup sliced almonds
2 large eggs, room temperature
3/4 cup butter, melted
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners' sugar

Preparation Instructions:

In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet.
In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries.
Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers.

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Breakfast Recipe: Pumpkin French Toast Casserole
Servings: 12
Taste of Home ~ Step by Step Detailed Instructions
Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests.
Recipe by: Patricia Harmon ~ Baden, Pennsylvania

Ingredients:

1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into small cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Optional: Confectioners' sugar and warmed maple syrup

Preparation Instructions:

Cut each slice of bread into quarters. Arrange half the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly.
In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean.
Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

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APPETIZING WINTER BREAKFAST~LUNCH~BRUNCH RECIPES

Breakfast Recipe: Orange-Cinnamon French Toast
Servings: 6
Taste of Home ~ Step by Step Detailed Instructions
Everyone eats at the same time when you fix this tasty oven-baked French toast.
Recipe by: Bernice Smith ~ Sturgeon Lake, Minnesota

Ingredients:

2 to 4 tablespoons butter, melted
2 tablespoons honey
1/2 teaspoon ground cinnamon
3 large eggs
1/2 cup orange juice
1/8 teaspoon salt, optional
6 slices bread
Additional honey, optional

Preparation Instructions:

Preheat oven to 400°. In a small bowl, mix the butter, honey and cinnamon. Pour into a greased 13x9-in. baking pan; spread to coat bottom of pan.
In a shallow bowl, whisk the eggs, orange juice and, if desired, salt. Dip both sides of bread in egg mixture. Place in prepared pan.
Bake until golden brown, 15-20 minutes. Invert onto a serving platter; if desired, serve with additional honey.

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