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Breakfast Recipes

German Pancakes

  • 6 eggs
  • 1-1/4 cups flour
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 2 cups milk
  • Lemons
  • Powdered sugar
  • Butter

Mix eggs and milk. In separate bowl, mix flour, salt, and sugar. Mix wet and dry ingredients together, alternating milk mixture and flour mixture together. Let batter set 1/2 hour.

Use German/crepe pan on medium heat. Melt ample amount of butter in pan. Use about 1/4 cup batter per pancake. Finish with lemon juice and powdered sugar.

Serves: 6
Per serving: 216 Calories, 7g fat (31% calories from fat), 11g protein, 26g carbohydrate, 192mg cholesterol, 272mg sodium.

Upside-Down Breakfast Cake

  • 3/4 cup butter, softened (1-1/2 sticks)
  • 1 cup brown sugar, packed
  • 1-1/2 cups flour
  • 2-1/2 teaspoons baking powder
  • 2-1/2 cups fresh cranberries
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 cup orange juice, freshly squeezed
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons grated orange zest

Preheat oven to 350 degrees. Combine 2 Tablespoons butter and brown sugar; spread evenly in bottom of greased 9-inch round cake pan. Spread cranberries over mixture and set aside.

Combine the flour, baking powder, and salt in a bowl; reserve. In a separate bowl, combine the remaining butter, sugar, and eggs and beat until creamy smooth. Add the reserved dry ingredients, orange juice, milk, vanilla, and zest and beat until well blended.

Pour the batter over the cranberries and bake until golden, about 55 minutes. Run a knife around the outside and turn upside down on a serving plate.

Serves: 10
Per serving: 236 Calories, 4g fat (14% calories from fat), 3g protein, 49g carbohydrate, 43mg cholesterol, 242mg sodium.

Country Cottage Dutch Baby

1/2 cup Milk
1/2 cup All-purpose flour
1/4 cup Sugar
2 large Eggs at room temperature
4 tablespoons Butter 1/2 stick
1/2-to 1 Apple or Pear peeled and sliced
2 tablespoons Brown Sugar

Preheat oven to 425.
Whisk first four ingredients together until smooth. Melt 2 Tablespoons of Butter in 10 or 12 inch cast iron skillet. Add 2 Tablespoons Brown Sugar and Apple or Pear slices, caramelize fruit in pan. When fruit is lightly browned melt 2 Tablespoons butter around sides of pan. Pour in batter and cook for 1 minute on stove then put in oven. Bake 12 to 15 minutes until puffed and golden. Dust with Powdered Sugar. Serve immediately.


Per serving: 546 Calories; 29g Fat (48% calories from fat); 11g Protein; 61g Carbohydrate; 250 mg Cholesterol; 319 mg Sodium

Recipe By: Jacki & Joy of Cooking
Serving Size: 2
Preparation Time: 10:00 mins

Cottage Berry Strata

  • 12 slices thick bread, cubed
  • 8oz cream cheese, cubed
  • 1 dozen eggs
  • 2 cup milk
  • 1/3 cup maple syrup
  • 1 cup berries, mixed

Prepare this dish the night before, all the flavors will mingle. Grease 9x13 glass baking dish with cooking spray and place 1/2 of bread cubes in layer on the bottom. Place cubed cream cheese evenly over bread cubes. Scatter 1 cup berries over cream cheese. Place remaining half of bread cubes over top of all. Beat eggs, syrup and milk. Pour mixture evenly over bread, cream cheese and berries. Cover with foil and refrigerate overnight. In the morning, preheat oven to 350 degrees and bake for 30 minutes, remove foil and bake another 30 minutes.


Per serving: 184 Calories, 13g fat (60% calories from fat), 5g protein, 14g carbohydrate, 62mg cholesterol,122mg sodium.

Breakfast Bread Pudding

  • 3 eggs
  • 1/2 teaspoon freshly grated nutmeg
  • 1 tablespoon vanilla
  • 1/2 cup sugar
  • 1 cup half and half
  • 3 cups milk
  • 1 bagette french bread, sliced 1/2 inch
  • 1 cup berries, fresh or frozen
  • 1/4 cup orange juice
  • 1/3 cup dried currants
  • 1 cube butter, melted

Combine first five ingredients in a bowl, whisk to blend well. Add melted butter and blend well. Pour mixture over bread in a large bowl and let stand until bread is saturated, about 30 minutes. Preheat oven to 350 degrees. Arrange slices in greased 9x13 pan, sprinkle with currants. Add second layer of bread sprinkle with currants. Pour remaining custard over the bread. Bake, uncovered, until top is lightly browned, about 45 minutes. Heat berries with OJ (add sugar if needed). Puree in blender. To serve, dust with powdered sugar. Serve sauce on the side.


Per serving: 288 Calories, 13g fat (40% calories from fat), 9g protein, 35g carbohydrate, 127mg cholesterol, 149mg sodium.

Croissant Bread Pudding

Makes about 10 servings

  • 1 (8- ounce) package cream cheese, softened
  • 1 stick butter, softened
  • 1/2 cup maple syrup
  • 1/4 cup orange juice
  • Grated zest of 1 orange
  • 8 large croissants

  • 8 large eggs
  • 2 cups half & half
  • 3/4 cup dried cranberries
  • 1 teaspoon cinnamon
  • Powdered sugar, for garnish

Break up croissants into large pieces and scatter into a greased 9x13 inch baking dish. Combine cream cheese, butter, maple syrup, orange juice and orange zest until well mixed.
Using a spatula, gently spread cream cheese mixture over croissants.
Beat eggs, half & half, cranberries and cinnamon; pour over ingredients in baking dish. Cover and refrigerate overnight.
The next day, preheat oven to 350. Remove souffle from refrigerator, uncover and let come to room temp. ( I don't - it is still great)
Bake for 45 minutes, or until golden brown. Dust with powdered sugar to serve. 

Eggs Florentine

Recipe for 1

  • 1 Egg
  • Handful of Spinach
  • 1/4 cup Jack or Cheddar Cheese
  • 1 heaping Tablespoon 3 Cheeses Italian (in deli section)
  • parmesan, asiago and romano cheeses, grated
  • 1 Tablespoon Heavy Cream

Butter individual Ramiken.
Add Spinach and microwave 30 seconds, until wilted.
Add Jack or Cheddar cheese leaving hole in the center.
Break Egg into center.
Sprinkle with 3 Cheeses and pour Cream around the sides.

Bake at 375 for exactly 15 minutes.

You can make these for 2 or 20, it's a great dish. We serve this with a buttered wheat toast point. 

Egg Souffle

Country Cottage Egg Puff

  • 10 large eggs
  • 4 cups shredded Jack and Cheddar Cheese
  • 2 cups cottage cheese
  • 1/2 cup white flour
  • 1 tsp baking powder
  • 7 oz diced Ortega Chiles-Mild

Pre-heat oven to 350

Beat eggs in a large bowl, add everything else by hand.
Pour into well greased ramekins or 9x13 pan.
You can make the night before.
Bake for 45 minutes.