Breakfast Dishes

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Baked Oatmeal
Cook Time
25 mins
Servings: 8
Author: Andrea
  • ¼ cup oil
  • ½ tsp salt
  • 1 egg
  • 2 tsp baking powder
  • 1 cup milk
  • ½ cup sugar
  • cup oatmeal
  1. Mix together oil, sugar, eggs

  2. Add remaining ingredients

  3. Let sit overnight in refrigerator in a bowl

  4. In morning, stir well and pour into greased 8x8 pan

  5. Bake uncovered for 25--30 minutes at 350°

Recipe Notes

July 2009

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Breakfast
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cup milk
  • 1/2 cup vegetable oil
  • 1 Tbs sugar
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Recipe Notes

Nov 2017

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Breakfast
  • Cups all purpose flour
  • tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp sugar
  • Cups milk
  • 1 egg
  • 3 Tbsp butter melted
  1. In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.

  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot. 

Recipe Notes

Sept 2017


Dutch Babies
Course: Breakfast
Keyword: pancake
Servings: 4 small servings
  • 3 large room temperature eggs
  • 2/3 cup room temperature milk
  • packed 1/2 cup flour really pack the measuring cup firmly with flour
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp clarified butter
  1. Bake at 425 F. 20-25 min

  2. Garnish with melted butter, fresh lemon juice, and powdered sugar.

Recipe Notes

From Scott


Bacon & Asparagus Dutch Baby
Course: Breakfast
Servings: 2 large servings
  • 3 large eggs
  • 2/3 cup milk
  • 3/4 teaspoon kosher salt
  • 1/2 cup finely grated Parmigiano-Reggiano
  • freshly ground black pepper and cayenne to taste
  • 1 tsp lemon zest
  • 1/2 cup all-purpose flour *packed *push and pack as much flour as you can fit into the 1/2 cup measure)
  • 1 tbsp olive oil
  • 6 strips bacon
  • 1 generous cup sliced fresh asparagus
  1. Fry the bacon and asparagus strips in a cast iron frying pan, and then transfer everything to a similarly sized casserole dish. Make sure the sides are coated with your bacon fat, and then pour in your batter, and bake as shown.

  2. Bake at 475 F for about 12-13 minutes, or until browned and puffed
French Market Pillow Doughnuts
Course: Breakfast, Dessert
Author: Carolyn
Combine in large bowl:
  • 1 C all-purpose flour about, Out of a total of about 3
  • ¼ C granulated sugar
  • 1 pkg active dry yeast 1T
  • ½ t nutmeg increase
  • 1 t salt
  • 2 T butter softened
  • 1 C very warm water 120 – 130°
  • 1 egg
  • Oil for deep frying at least 1 quart
  • Confectioners sugar and cinnamon sugar for rolling.
Tools I gather to have on hand:
  • Heavy pot wire rack on a cookie sheet for draining,
  • long handled thermometer spatula, metal wok strainer,
  • ruler for marking cut lines pizza cutter for cutting dough
This next part takes me about 40 minutes:
  1. Stir dry ingredients, add butter and water, beat at low speed 2 minutes (I beat by hand).
  2. Add egg and ½ C additional flour.
  3. Beat at med speed 2 minutes (again, by hand).
  4. With spoon, stir in rest of flour (1 1/2C) to make a soft dough that leaves the sides of bowl.
  5. Turn on a lightly floured board, shape into a ball and knead 5 – 10 minutes or until smooth and elastic.
This takes about 1 – 1 ½ hours or overnight:
  1. Put in greased bowl, cover and let rise in warm place without drafts for 1 – 1 ½ hours or until doubled. (I have found it is OK to put this in the refrigerator overnight instead).
This takes just under an hour:
  1. Punch down, then turn on lightly floured surface. Let rest 10 minutes. Roll in 12”square. Cut in 24 2 x 3” rectangles. Remove to a greased cookie sheet and cover with towel. Let rise 30 minutes.
Meanwhile, heat oil to 375° (190º C)
  1. I use my cast iron dutch oven
  2. Drop doughnuts into oil, fry turning often until golden.
  3. Drain on wire rack sitting on cookie sheet.
  4. Roll in sugars if desired.
Recipe Notes

Originally from Dottie Friedemann

November 2003


Blueberry French Toast Breakfast Casserole
Author: Jack Pasquill
  • 2-3 cups blueberries
  • 2 cups milk
  • 1/3 cup maple syrup
  • 1/2 cup sugar
  • 1 Baguette cut in 1 inch pieces
  • 2 8 oz bars cream cheese cut in 1 inch pieces
  • 10 eggs
  • Blueberry pancake syrup
  1. Grease a larger than 9x13x3 casserole dish, add cubed baguette, blueberries & cream cheese.
  2. Beat eggs, milk, sugar & maple syrup together, pour over baguette, cheese and berries.
  3. Cover and refrigerate overnight.
  4. Take out of fridge 60 minutes before baking.
  5. Pre-heat oven to 35Bake at 350 for 90 minutes or until cream cheese is melted or lightly browned.
  6. Slice and serve with blueberry pancake syrup.
Recipe Notes

March 2014



Savory Cottage Cakes
Course: Breakfast
Servings: 16 pancakes
  • 1 cup buttermilk or 1 tablespoon vinegar stirred into 1 cup milk; let sit for 10 minutes
  • 2 eggs separated
  • 1 cup small-curd cottage cheese
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 cup all-purpose or whole-wheat flour or a combination
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg
  • 1 mounded cup finely chopped kale or spinach
  • ½ cup Gruyere cheese cut into small cubes
  1. In a large bowl, whisk together buttermilk, egg yolks, cottage cheese and melted butter. In a smaller bowl, combine flour, salt, baking soda, black pepper and nutmeg. Add dry ingredients to wet, and gently whisk until mixed. Don't worry about a few lumps.
  2. In separate bowl, beat egg whites until soft peaks form. Fold gently into batter, then fold in chopped kale and cheese.
  3. Heat a non-stick skillet or griddle over medium heat and grease well. When a drop of water sizzles on the pan's surface, you're ready to cook. Pour quarter-cup dollops of batter into the skillet, and cook until edges look dry. A peek at the underside should reveal a golden-brown belly. These pancakes are moist, and they take longer to cook than traditional flapjacks - 3 to 5 minutes per side.
  4. Flip and cook until second side is golden and pancake no longer feels squishy when pressed.
  5. You can keep pancakes on a rack in a low-temperature oven until you've finished cooking them all.


Pancakes Milk-Free
Course: Breakfast
Servings: 4
  • 1 Flour
  • 1 Tbsp Sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 beaten egg
  • water
  • 1 Tbsp Oil
  1. In mixing bowl, stir together flour, sugar, baking powder, and salt. In another mixing bowl, combine egg, water, and cooking oil. Add to flour mixture all at once. Stir mixture just until blended but still slightly lumpy. Pour about ¼ batter onto a hot, lightly greased griddle or heavy skillet for each standard sized pancake or about 1 Tbsp of batter for each dollar-sized pancake.
  2. Cook until pancakes are golden brown, turning to cook second side when pancake has bubbly surface and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-sized pancakes.
Recipe Notes

Warm Water. If you are adding warm water to the pancakes, you need to add vinegar and soda to your batter mix. This adds air bubbles to the batter resulting in fluffy, light pancakes. Note, do not add extremely hot water to your mixture. It has to be a little above lukewarm as hot water will create another texture in the flour. - (From another recipe)


Easy Recipe for Granola
Course: Breakfast
Servings: 6 cups
  • 3 cups uncooked oatmeal quick or old fashioned
  • 1 cup shredded or flaked coconut
  • 1 cup pecan or walnut pieces
  • 1/2 cup honey
  • 1/4 cup butter melted
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup raisins
  • 1/2 cup chopped dates
  • 1/2 cup chopped dried apricots
  1. Combine all ingredients except raisins, dates, and apricots in a large bowl and mix well.

  2. Sprinkle into 11"x7" microwave save baking dish.

  3. Cook in microwave on high power 8-10 minutes or until light brown, stirring after every 2 minutes.

  4. Stir in raisins, dates, and apricots and sprinkle into a large shallow baking pan or onto a cookie sheet to cool.

Recipe Notes

Store in a tightly covered container.

Note:  Watch the granola in the microwave very closely when cooking. Check it after every 1-2 minutes to ensure it does not burn.


Course: Breakfast
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dry yeast
  • 1 T oil added to liquid
  • 1/2 teaspoon salt
  • 1 1/4 cup all purpose flour
  1. Knead and roll 5 minutes, divide in half, covered bowl at least 2 hours, or refrigerate overnight.
  2. Roll 14” round, spread crème fraise or Phillie Cream cheese, thinned with cream and spiced with nutmeg and pepper.
  3. Spread thin layer over all, add roughly cut onions and bacon, then roughly cut swiss cheese.
  4. Bake at preheated 425º oven
Recipe Notes

October 2013


Light Breakfast Gingerbread
Course: Breakfast
Servings: 10 slices
  • 6 tablespoons unsalted butter softened
  • 1/2 cup brown sugar
  • 1/4 cup peeled grated fresh ginger
  • 2 tablespoons molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons freshly grated orange zest
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon baking soda
  • 1/2 cup dried cranberries
  • 1/2 cup coarsely chopped walnuts optional
  • 1 1/4 cups buttermilk
  • Cooking spray
  1. Preheat the oven to 350°. Beat the butter in a large bowl with a mixer at high speed for 30 seconds. Add the sugar, fresh ginger, and molasses, and beat 1 minute. Add the egg and vanilla; beat until combined.
  2. Combine the flour and the next 6 ingredients (through baking soda) in a large bowl, and stir with a whisk. Stir in the cranberries and nuts (if using). Add the flour mixture and buttermilk alternately to the butter mixture (beginning and ending with the flour mixture). Stir until just combined.
  3. Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake for 1 hour and 15 minutes, or until a wooden pick inserted into the center comes out clean. Cool in the pan 15 minutes on a wire rack. Remove from the pan, and cool completely on the rack.