Easy-Breezy Breakfasts
Egg & Bacon Quesadillas
Joshua Logan
Corpus Christi, TX
My kids raved about these after a sleepover at their Aunt Sherry’s house. I like to spice up mine with hot sauce!
2 T. butter, divided
4 8-inch flour tortillas
5 eggs, beaten
1/2 c. milk
2 8-oz. pkgs. shredded Cheddar cheese
6 to 8 slices bacon, crisply cooked and crumbled
Optional: salsa, sour cream
Lightly spread about 1/4 teaspoon butter on one side of each tortilla; set aside. In a bowl, beat eggs and milk until combined. Pour egg mixture into a hot, lightly greased skillet; cook and stir over medium heat until done. Remove scrambled eggs to a dish and keep warm. Melt remaining butter in the skillet and add a tortilla, buttered-side down. Layer with 1/4 of the cheese, 1/2 of the eggs and 1/2 of the bacon. Top with 1/4 of the cheese and a tortilla, buttered-side up. Cook one to 2 minutes on each side, until golden. Repeat with remaining ingredients. Cut each into 4 wedges and serve with salsa and sour cream, if desired. Serves 4.
Coconut-Orange Breakfast Rolls
Jewel Sharpe
Raleigh, NC
These sweet rolls are our favorite breakfast when we go camping. Just a few extra ingredients turn store-bought rolls into homemade goodies!
12.4-oz. tube refrigerated cinnamon rolls with icing
3/4 to 1 c. sweetened flaked coconut
1 t. canola oil
1/2 c. orange marmalade
1/4 c. sliced almonds
1/2 to 1 t. almond extract
Separate dough into 8 rolls; set icing aside. Place coconut in a dish. Roll each roll in coconut, pressing to make sure sides are covered. Place rolls, cinnamon-side up, into a 9" round cake pan coated with oil. Make a well in the center of each roll; fill with one tablespoon marmalade. Sprinkle rolls with almonds. Bake at 400 degrees for 15 to 20 minutes, until golden. Cool in pan 10 minutes. Mix almond extract into reserved icing. Spread rolls carefully with icing. Serve warm. Makes 8 servings.
Savory Breakfast Pancakes
Jessica Parker
Mulvane, KS
Give the kids the unexpected for breakfast...these will disappear fast!
2 c. biscuit baking mix
1 c. milk
2 eggs, beaten
1/2 c. shredded mozzarella cheese
1/2 c. pepperoni, chopped
1/2 c. tomato, chopped
1/4 c. green pepper, chopped
2 t. Italian seasoning
Garnish: pizza sauce, grated Parmesan cheese
Stir together baking mix, milk and eggs until well blended; add remaining ingredients except garnish. Heat a lightly greased griddle over medium-high heat. Ladle batter by 1/4 cupfuls onto the griddle; cook until golden on both sides. Garnish with warmed pizza sauce and Parmesan cheese. Makes 15 pancakes.
Nutty Brown Sugar Muffins
Pearl Weaver
East Prairie, MO
With a flavor that’s so much like pecan pie, these muffins are sure to become a new favorite.
2 eggs, beaten
1/2 c. butter, melted and cooled slightly
1 c. brown sugar, packed
1/2 c. all-purpose flour
1 c. chopped pecans
Stir together eggs and butter. Add remaining ingredients; stir just until blended. Spray foil muffin cup liners with non-stick vegetable spray. Place liners in a muffin tin; fill 2/3 full. Bake at 350 degrees for 25 minutes. Remove muffins from pan immediately; cool. Makes 10.
Sunrise Pizza
Mary Lou Thomas
Portland, ME
A quick recipe just right for busy mornings. We wrap up individual slices and pop them in the microwave before heading out the door!
8-oz. tube refrigerated crescent rolls
1 c. cooked ham, diced
1 c. frozen diced potatoes with onions and peppers
1 c. shredded sharp Cheddar cheese
4 eggs
3 T. milk
1/2 t. salt
1/4 t. pepper
Separate rolls into 4 rectangles. Place on an ungreased baking sheet or 12" round pizza pan. Build up edges slightly to form a crust. Firmly press perforations to seal. Sprinkle ham evenly over crust. Top with frozen vegetables and cheese. Beat eggs; stir in milk, salt and pepper. Pour egg mixture over cheese in crust. Bake at 375 degrees for 15 minutes, or until center is set. Cut into wedges to serve. Serves 6.
Apple-Stuffed French Toast
Wendy Paffenroth
Pine Island, NY
Amazing aroma and divine flavor...that’s what breakfast is all about!
3 apples, peeled, cored and cut into chunks
1/4 c. brown sugar, packed
cinnamon to taste
2 eggs, beaten
1/2 c. milk
1 t. vanilla extract
8 slices wheat bread
Garnish: maple syrup
In a microwave-safe bowl, combine apples, brown sugar and cinnamon. Cover and microwave on high for 5 minutes, until apples are soft. In a separate bowl, stir together eggs, milk and vanilla. Spray a griddle or large frying pan with non-stick vegetable spray and heat over medium heat. Quickly dip the bread on both sides in the egg mixture and place on the griddle. Cook until golden on both sides. Place one slice of toast on a plate; put a scoop of the apple mixture in the middle. Top with another slice of toast. Drizzle with maple syrup. Makes 4 servings.
Kitchen Café Mocha
Carrie O’Shea
Marina Del Rey, CA
Oh, café mocha is such a treat! I make this every Saturday to tote with me on errands.
6 c. hot brewed coffee
3/4 c. half-and-half
6 T. chocolate syrup
2 T. plus 1 t. sugar
Garnish: whipped cream, chocolate syrup
In a large saucepan, combine all ingredients except garnish. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Pour into mugs and garnish as desired. Makes 6 servings.
Peachy Waffle Topping
Tori Willis
Champaign, IL
I recently tried this recipe for the first time...after one bite, I thought, “I’ve got to share this with all my friends!”
16-oz. can sliced peaches in heavy syrup
1 T. lemon juice
1 T. cornstarch
Strain syrup from peaches into a saucepan. Cut peaches into bite-size pieces and set aside. In a bowl, mix lemon juice with cornstarch. Stir lemon mixture into syrup in saucepan. Cook and stir over medium heat for one minute, or until thickened. Stir in peach slices. Makes about 2 cups.
No-Cook Strawberry Freezer Jam
Dianne Gregory
Sheridan, AR
It’s so simple to preserve the sunny taste of fresh strawberries! Spread over hot biscuits, toast or yogurt.
7 c. strawberries, hulled
1-3/4 oz. pkg. light powdered pectin
1-3/4 c. sugar, divided
1 c. light corn syrup
8 1/2-pint freezer-safe plastic containers and lids, sterilized
Thoroughly crush strawberries in a large bowl; set aside. Combine pectin with 1/4 cup sugar. Gradually add pectin mixture to strawberries, stirring vigorously. Let stand for 30 minutes, stirring occasionally. Add corn syrup; mix well. Gradually stir in remaining sugar until dissolved. Spoon into containers leaving 1/2-inch headspace; secure lids. Let stand overnight at room temperature before freezing. May be frozen up to one year. Store in refrigerator up to 4 weeks after opening. Makes 8 containers.
Buttermilk Oven Pancakes
Cindy Lyzenga
Zeeland, MI
What I like best about this recipe is no one has to stand by the stove and flip pancakes! For a different taste, sprinkle the batter with fresh fruit.
1-1/2 c. all-purpose flour
2 T. sugar
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 egg, beaten
1-1/2 c. buttermilk
3 T. oil
cinnamon-sugar to taste
Garnish: butter, maple syrup
In a bowl, stir together flour, sugar, baking soda, baking powder and salt. In a separate bowl, combine egg, buttermilk and oil; add to dry ingredients. Stir just until mixed, but lightly lumpy. Spread batter evenly in a greased and floured 15"x10" jelly-roll pan. Sprinkle with cinnamon-sugar to taste. Bake at 350 degrees for 16 to 18 minutes, until top springs back when lightly touched and edges are lightly golden. Cut into squares and serve with butter and maple syrup. Makes 4 to 6 servings.
Breakfast Bruschetta
Jill Ball
Highland, UT
My family loves bruschetta, so I thought, why not have it for breakfast?
1 c. red or green grapes, sliced
1 c. strawberries, hulled and sliced
1/4 t. cinnamon
1/8 t. nutmeg
1 c. cottage cheese or ricotta
1 T. chopped walnuts
1 baguette, cut in half lengthwise and sliced into 1-inch diagonals
2 to 3 T. olive oil
Place fruit in a small bowl; sprinkle with cinnamon and nutmeg. In another bowl, mix cheese and nuts.Brush bread lightly with olive oil and place on an ungreased baking sheet. Bake at 450 degrees until the bread turns golden, about 3 minutes. Remove from oven and spread cheese mixture on each piece of bread. Top with fruit mixture. Serves 4.
Slow-Cooker Hashbrown Casserole
Jessica Robertson
Fishers, IN
Sometimes I’ll substitute bacon or ham in place of the sausage. This hearty recipe works best in a large, oval slow-cooker.
32-oz. pkg. frozen shredded hashbrowns
1 lb. ground pork sausage, browned and drained
1 onion, diced
1 green pepper, diced
1-1/2 c. shredded Cheddar cheese
1 doz. eggs, beaten
1 c. milk
1 t. salt
1 t. pepper
Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8.
Ham & Feta Cheese Omelet
Holly Jackson
Saint George, UT
All I can say is, “Mmm!”
2 eggs, beaten
1/4 c. crumbled feta cheese
1/4 c. cucumber, diced
2 T. green onion, chopped
1/4 c. cooked ham, cubed
salt and pepper to taste
Garnish: salsa
Combine all ingredients except salsa in a bowl; mix well. Pour into a lightly greased sauté pan or small skillet. Without stirring, cook over low heat until set. Fold over; transfer to serving plate. Serve with salsa. Makes one serving.
Good Morning Blueberry Shake
Jo Ann
I enjoy a yummy breakfast shake...this drink blends up fast and is so pretty!
2-1/2 c. blueberries
1-1/4 c. apple juice
1 c. frozen vanilla yogurt
1/4 c. milk
3/4 t. cinnamon
Garnish: additional blueberries
Combine all ingredients except garnish in a blender and process until smooth. Garnish with additional blueberries. Serve immediately. Makes 4 servings.
Easiest Cinnamon-Raisin Rolls
Nola Coons
Gooseberry Patch
Brew a pot of coffee and share these wonderful rolls with your neighborhood pals.
2 c. biscuit baking mix
1/2 c. raisins
1/2 c. sour cream
4 T. milk, divided
2 T. butter, softened
1/2 c. brown sugar, packed
1/4 c. nuts, finely chopped
1/2 t. cinnamon
1 c. powdered sugar
In a bowl, stir baking mix, raisins, sour cream and 3 tablespoons milk, just until combined. Gently smooth dough into a ball on a floured tea towel. Knead 10 times. Roll dough into a 12-inch by 10-inch rectangle. Spread rectangle with softened butter. Mix brown sugar, nuts and cinnamon; sprinkle over dough. Starting on the long end, roll up dough tightly; pinch edge to seal. Cut roll into 12 slices. Place slices, cut-side down, in greased muffin cups. Bake at 400 degrees for 15 minutes, or until golden. Stir together remaining milk and powdered sugar; drizzle over warm rolls. Makes one dozen.
Butterscotch Coffee Cake
Luann Hartzler
Creston, OH
A neighbor brought this coffee cake as a house-warming gift twenty years ago and it’s been a favorite ever since. Moist and very flavorful!
18-1/2 oz. pkg. yellow cake mix
3.4-oz. pkg. instant vanilla pudding mix
3.4-oz. pkg. instant butterscotch pudding mix
4 eggs, beaten
1/2 c. oil
1 c. water
3/4 c. brown sugar, packed
3/4 c. chopped walnuts
1 t. cinnamon
With an electric mixer on medium speed, combine dry cake mix, dry pudding mixes, eggs, oil and water. Pour into a greased 13"x9" baking pan. Combine remaining ingredients and sprinkle over cake. Bake at 350 degrees for 40 minutes, or until toothpick tests clean. Let cool and cut into squares. Makes 12 servings.
Scott’s Wonderful Waffles
Sheila Murray
Tehachapi, CA
My son came up with this recipe and made it for the whole family. It was a great hit!
1 c. milk
1/2 c. oil
3 eggs, beaten
1-1/2 c. cherry pie filling
18-1/2 oz. pkg. yellow cake mix
Garnish: butter, maple syrup
In a bowl, mix all ingredients except garnish. Refrigerate until waffle iron is ready. Ladle batter by 1/2 cupfuls onto a lightly greased preheated waffle iron; bake according to manufacturer’s directions. Garnish as desired. Makes 8 to 10 waffles.
Trail Mix Bagels
Becky Drees
Pittsfield, MA
Perfect for an on-the-go breakfast, lunch or hike...a tasty energy boost!
8-oz. pkg. cream cheese, softened
1 T. lemon juice
1 t. lemon zest, grated
1/2 c. raisins
1 carrot, peeled and grated
1/3 c. trail mix, coarsely chopped, or sunflower kernels
4 bagels, split
Place cream cheese in a bowl. Add remaining ingredients except bagels; stir until well blended and creamy. Spread between sliced bagels and wrap up for the trail. Makes 4 servings.
Sweet & Spicy Bacon
Zoe Bennett
Columbia, SC
Try this easy-to-fix bacon at your next brunch...guests will love it!
1/2 c. brown sugar, packed
2 T. chili powder
1 t. ground cumin
1 t. cumin seed
1 t. ground coriander
1/4 t. cayenne pepper
10 thick slices bacon
Line a 15"x10" jelly-roll pan with aluminum foil. Place a wire rack on pan and set aside. Combine all ingredients except bacon; sprinkle mixture onto a large piece of wax paper. Press bacon into mixture, turning to coat well. Arrange in a single layer on prepared pan; place pan on center rack of oven. Bake at 400 degrees for 12 minutes; turn bacon over. Bake for an additional 10 minutes, until deep golden. Drain on paper towels; serve warm. Serves 4 to 5.
Cream Cheesy Strudel
Donna Simonson
Sullivan, OH
Dress up this strudel for the holidays! Just sprinkle with colored sugar...red and green for Christmas, yellow and pink for Easter.
2 8-oz. tubes refrigerated crescent rolls, divided
2 8-oz. pkgs. cream cheese, softened
1 egg, beaten
1/2 c. plus 2 T. sugar, divided
1 t. vanilla extract
1/4 t. cinnamon
Arrange one tube crescent rolls in the bottom of an ungreased 13"x9" baking pan. Mix cream cheese, egg, 1/2 cup sugar and vanilla; spread over crescent rolls. Cover with remaining crescent rolls; sprinkle with cinnamon and remaining sugar. Bake at 375 degrees for 11 to 13 minutes. Cut into squares to serve. Makes 1-1/2 to 2 dozen.
Make-Ahead Cheese & Egg Casserole
Irene Robinson
Cincinnati, OH
This overnight casserole is great for weekend breakfasts or a special brunch.
3 c. seasoned croutons
15 eggs, beaten
2 c. milk
1 t. seasoned salt
1 t. pepper
3/4 t. onion powder
2 T. fresh chives, chopped
1-1/2 c. shredded Cheddar cheese
Place croutons in a 13"x9" baking pan coated with non-stick vegetable spray. Whisk together eggs, milk and seasonings; stir in cheese. Pour over croutons. Cover and chill 8 hours, stirring once. Uncover and stir. Bake at 350 degrees for 30 minutes, or until set. Serves 8 to 10.
