COMFORT BREAKFAST RECIPES FOR ALL SEASONS
We are currently reconstructing our recipes pages. Please check back often for new recipes.
RECIPE ARCHIVES
DINNER RECIPES
DESSERT RECIPES
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
- 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.
Preparation Instructions:
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
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 3 medium firm bananas, cut into 1/4-inch slices
- 1 cup sour cream
- 2 tablespoons confectioners' sugar
- 1/2 cup slivered almonds, toasted
- 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.
Banana filling:
Sour cream filling:
Preparation Instructions:
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
- 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.
Preparation Instructions:
APPETIZING FALL BREAKFAST~LUNCH~BRUNCH RECIPES
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
- 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.
Preparation Instructions:
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
- 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.
Preparation Instructions:
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
- 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.
Preparation Instructions: