Breakfast: All day, your way, with love and gratitude; May today be your day to shine like a diamond
- Katherine Victoria Vananderland
- Nov 2, 2021
- 10 min read
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It’s hard to resist the caramel-coated treat. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time Prep: 20 min. + chilling Bake: 30 min. + cooling
Makes 20 servings
Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5 tablespoons plus 1/2 cup butter, divided
1-1/4 cups warm 2% milk (110° to 115°)
2 large eggs, room temperature
1-1/4 cups sugar, divided
1 teaspoon salt
5 cups all-purpose flour
1 teaspoon ground cinnamon
caramel:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup chopped pecans, divided
optional glaze:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 to 5 tablespoons Whole Milk
Directions
Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight.
Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture.
For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate.
For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.
Nutrition Facts 2 pieces: 334 calories, 15g fat (8g saturated fat), 52mg cholesterol, 207mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 5g protein.
Preparing this recipe is the best way I know to make sure my family takes time for breakfast. I just call out "pizza's ready!" and amazingly everyone comes to the table. —Rose Koren, Brookfield, Illinois
Total Time Prep/Total Time: 30 min.
Makes 6 servings
Ingredients
1 prebaked 12-inch thin pizza crust
6 large eggs
1-1/2 cups shredded part-skim mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped
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Directions
Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out 6 circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes.
Nutrition Facts 1 slice: 355 calories, 18g fat (7g saturated fat), 242mg cholesterol, 578mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 20g protein.
Wondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! —Dorothy Pritchett, Wills Point, Texas
Total Time Prep/Total Time: 15 min.
Makes
8 pancakes
Ingredients
1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup peanut butter
1 can (5 ounces) evaporated milk
1/3 cup water
honey butter:
1/4 cup butter, softened
2 tablespoons honey
Optional: maple syrup and chopped salted peanuts
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Directions
In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.
Nutrition Facts 3 each: 595 calories, 35g fat (15g saturated fat), 127mg cholesterol, 843mg sodium, 58g carbohydrate (32g sugars, 4g fiber), 16g protein.
Cheese and Fresh Herb Quiche
3 reviews
Test Kitchen Approved
Total Time
Prep: 15 min. Bake: 25 min. + standing
Makes
6 servings
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California Cheese and Fresh Herb Quiche Recipe photo by Taste of Home With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West
Hollywood, California
Ingredients
1 sheet refrigerated pie crust
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere or additional Swiss cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
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Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.
Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
We created this recipe so folks could enjoy the festive flavor of gingerbread at breakfast. For a pretty look, sprinkle the waffles with confectioners’ sugar. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 large egg, separated, room temperature
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter, melted
1/8 teaspoon cream of tartar
Confectioners' sugar, optional
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Directions
In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined.
In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts 2 filled pita half: 353 calories, 11g fat (6g saturated fat), 78mg cholesterol, 621mg sodium, 59g carbohydrate (33g sugars, 1g fiber), 6g protein.
Air-Fryer French Toast Sticks
Total Time Prep: 20 min. + freezing Cook: 10 min.
Makes 1-1/2 dozen
Ingredients
6 slices day-old Texas toast
4 large eggs
1 cup 2% milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground cinnamon
1 cup crushed cornflakes, optional
Confectioners' sugar, optional
Maple syrup
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Directions
Cut each piece of bread into thirds; place in an ungreased 13x9-in. dish. In a large bowl, whisk eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. If desired, coat bread with cornflake crumbs on all sides.
Place in a greased 15x10x1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight freezer container and store in the freezer.
To use frozen French toast sticks: Preheat air fryer to 350°. Place desired number on greased tray in air-fryer basket. Cook for 3 minutes. Turn; cook until golden brown, 2-3 minutes longer. Sprinkle with confectioners' sugar if desired. Serve with syrup.
TEST KITCHEN TIPIf you don’t have an air fryer, you can make this recipe in an oven.
Nutrition Facts 3 sticks: 184 calories, 6g fat (2g saturated fat), 128mg cholesterol, 253mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 8g protein.
For our brunches, we bake eggs in cornbread cups. With cheddar sauce and more cheese sprinkled on top, they make a cute little meal-in-one package. —Lisa Speer, Palm Beach, Florida
Total Time Prep: 15 min. Bake: 20 min.
Makes 1 dozen
Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 tablespoons sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled cooked bacon
12 large eggs
topping:
4 teaspoons butter
4 teaspoons all-purpose flour
1 cup 2% milk
1-1/4 cups shredded sharp cheddar cheese, divided
1/8 teaspoon dried thyme
1/4 teaspoon seasoned salt, divided
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Directions
Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper.
Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.
Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted.
Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.
Nutrition Facts 1 muffin: 262 calories, 15g fat (7g saturated fat), 244mg cholesterol, 598mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 14g protein.
This oatmeal tastes like bananas Foster, my favorite dessert. If you can’t find rum extract, double the vanilla. —Carol Touchton, Seffner, Florida
Total Time Prep/Total Time: 30 min.
Makes 4 servings
Ingredients
2 cups water
1-1/2 cups 2% milk
1/2 teaspoon salt
2 cups old-fashioned oats
1/2 cup butter, cubed
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
Dash ground ginger
Dash ground nutmeg
2 medium firm ripe bananas, sliced
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
Optional toppings: Cinnamon sugar, sliced ripe bananas and sweetened whipped cream
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Directions
In a large saucepan, bring water, milk and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Cover and let stand.
In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. Add bananas; cook, stirring gently, until bananas are glazed and slightly softened, 1-2 minutes.
Remove from heat; stir in extracts. Stir banana mixture into oatmeal. Spoon oatmeal into serving bowls; add toppings of your choice.
Nutrition Facts 1-1/3 cups: 561 calories, 28g fat (16g saturated fat), 68mg cholesterol, 529mg sodium, 72g carbohydrate (39g sugars, 6g fiber), 9g protein.
Waffles packed with turkey, ham, bacon and apricot preserves have so much sweet, smoky love going on. I use frozen waffles to save time, but have at it if you want to put your waffle iron to good use. —Kelly Reynolds, Urbana, Illinois
Total Time Prep/Total Time: 20 min.
Makes 4 servings
Ingredients
1/2 cup apricot preserves
8 frozen waffles
4 slices deli turkey
4 slices deli ham
4 slices Havarti cheese (about 3 ounces)
4 bacon strips, cooked
2 tablespoons butter, softened
Maple syrup
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Directions
Preheat griddle over medium heat. Spread preserves over 4 waffles. Layer with turkey, ham, cheese and bacon; top with remaining waffles. Lightly spread outsides of waffles with butter.
Place on griddle; cook 4-5 minutes on each side or until golden brown and heated through. Serve with syrup for dipping.
HEALTH TIP:Yep, this is one decadent sandwich. Use cooking spray instead of butter and cut the bacon and cheese in half to save 130 calories, 7 g saturated fat and almost 300 mg sodium per serving. Nutrition Facts 1 sandwich (calculated without syrup): 511 calories, 23g fat (10g saturated fat), 70mg cholesterol, 1163mg sodium, 57g carbohydrate (22g sugars, 2g fiber), 21g protein.
Open-Faced Prosciutto and Egg Sandwich
Total Time Prep/Total Time: 20 min. Makes 4 servings
We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they’re fabulous no matter when you serve them. —Casey Galloway, Columbia, Missouri
Ingredients
4 large eggs
4 tablespoons Vanilla Greek Yogurt w/honey
2 garlic cloves, minced
4 thick slices sourdough bread, toasted
1 cup fresh arugula
1 medium tomato, sliced
1/3 pound thinly sliced prosciutto
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Directions
Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.
Nutrition Facts 1 open-faced sandwich: 531 calories, 22g fat (5g saturated fat), 221mg cholesterol, 1563mg sodium, 56g carbohydrate (6g sugars, 3g fiber), 28g protein.
This cheesy quiche comes together quickly enough that I don't have to wake up really early to get it on the table, and that’s a bonus. —Elisabeth Larsen, Pleasant Grove, Utah
Ingredients
1 sheet refrigerated pie crust
1 cup grape tomatoes
1 tablespoon olive oil
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 pound bulk Italian sausage
1 small onion, chopped
1 package (6 ounces) fresh baby spinach, chopped
1 cup shredded part-skim mozzarella cheese
3 large eggs
1 cup half-and-half cream
1/2 teaspoon garlic powder
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Directions
Unroll crust into a 9-in. pie plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
Place tomatoes in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450° until skins blister, 8-10 minutes.
In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Remove sausage. In the same skillet, cook spinach until wilted, 4-5 minutes.
Combine sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream, garlic powder and remaining salt and pepper; pour over top.
Bake at 375° until a knife inserted in center comes out clean, about 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving.
EDITOR’S NOTE:Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts 1 piece: 397 calories, 26g fat (11g saturated fat), 158mg cholesterol, 725mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 15g protein.
Spinach Puffs
Total Time Prep: 20 min. Cook: 20 min. Makes 2 dozen
These bite-sized spinach puffs are full of cheese and creamy goodness. —Marissa Allen, First and Full
Ingredients
1 package (17.3 ounces) frozen puff pastry, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
2 large eggs, divided use
2 garlic cloves, minced
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Directions
Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.
In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.
Nutrition Facts 1 puff: 136 calories, 8g fat (3g saturated fat), 23mg cholesterol, 147mg sodium, 12g carbohydrate (0 sugars, 2g fiber), 3g protein.
Cranberry and Bacon Swiss Cheese Dip
Total Time Prep: 20 min. Bake: 25 min. Makes 3 cups
This warm, rich and creamy Swiss cheese dip is guaranteed to please family and friends alike. Served with thin, crunchy slices of French bread, it makes the perfect appetizer—especially since it can be prepared ahead, put in the fridge, and then baked just before you want to serve it. —Jeanne Holt, Mendota Heights, Minnesota
Ingredients
2/3 cup Greek Vanilla Yogurt w/ Honey
1/3 cup spreadable chive and onion cream cheese
1 tablespoon stone-ground mustard
1/4 teaspoon garlic pepper blend
3 cups shredded Swiss cheese
1 package (10 ounces) frozen chopped onions, thawed and patted dry
8 pieces ready-to-serve fully cooked bacon, chopped
1/2 cup sliced almonds, divided
1/3 cup dried cranberries, chopped
Slices French bread baguette (1/4 inch thick), toasted
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Directions
Preheat oven to 325°. In a large bowl, combine mayonnaise, cream cheese, mustard and garlic pepper blend. Add Swiss cheese; mix well. Stir in onions, bacon, 1/4 cup almonds and cranberries. Spread into a greased 1- or 2-qt. baking dish. Sprinkle with remaining 1/4 cup almonds. Place on a baking sheet.
Bake, uncovered, until bubbly, 25-30 minutes. Serve warm with baguette slices.
Nutrition Facts 1/4 cup: 266 calories, 22g fat (8g saturated fat), 30mg cholesterol, 222mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 10g protein.
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