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Saturday: Breakfast, Lunch, and Dinner

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Nov 5, 2021
  • 12 min read

Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska


Total Time Prep: 25 min. Bake: 10 min.

Makes 6 servings

Ingredients

  • 8 large eggs

  • 2 tablespoons 2% milk

  • 1 teaspoon lemon-pepper seasoning

  • 1/2 teaspoon dried basil

  • 2 tablespoons butter, divided

  • 1 tablespoon minced fresh chives

  • 1 tablespoon olive oil

  • 1/2 pound sliced fresh mushrooms

  • 6 slices French bread (1 inch thick), toasted

  • 3 ounces Brie cheese, cut into 6 slices

  • 1 medium ripe avocado, peeled and thinly sliced

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Directions

  1. Preheat oven to 350°. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in chives.

  2. Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.

  3. Place toast slices on an ungreased baking sheet; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.


Nutrition Facts 1 serving: 319 calories, 22g fat (8g saturated fat), 307mg cholesterol, 431mg sodium, 17g carbohydrate (2g sugars, 3g fiber), 15g protein.



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 2% milk

Buy IngredientsPowered by Chicory Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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.

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




Total Time Prep: 15 min. Bake: 25 min. + standing Makes 6 servings


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

  • 2 teaspoons minced fresh dill

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Directions

  1. 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.

  2. 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.


Nutrition Facts 1 piece: 394 calories, 26g fat (13g saturated fat), 209mg cholesterol, 380mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.



When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas





Total Time Prep: 40 min. + rising Bake: 20 min. + cooling Makes 16 rolls



Ingredients

  • 1 package (1/4 ounce) active dry yeast

  • 1 cup warm whole milk (110° to 115°)

  • 1/2 cup sugar

  • 1/3 cup butter, melted

  • 2 large eggs, room temperature

  • 1 teaspoon salt

  • 4 to 4-1/2 cups all-purpose flour

  • filling:

  • 3/4 cup packed brown sugar

  • 2 tablespoons ground cinnamon

  • 1/4 cup butter, melted, divided

  • frosting:

  • 1/2 cup butter, softened

  • 1/4 cup cream cheese, softened

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 1-1/2 cups confectioners' sugar

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Directions

  1. Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

  3. Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.

  4. Bake until golden brown, 20-25 minutes. Cool on wire racks.

  5. For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.


BEST CINNAMON ROLL TIPS How do you know when dough is kneaded enough? You want to knead the dough until it is smooth and elastic. Another trick to tell if your dough is done is to press it with your finger. If the indentation stays, the dough still needs more work. If it springs back to its original shape, your dough is ready to rest.Why didn't my cinnamon rolls rise? In general, sweet doughs take longer to rise because the liquid that feeds the yeast is absorbed by the sugar. To counteract this, be sure you allow sweet doughs, like cinnamon rolls, plenty of time to rise. Also, when kneading the dough, don't add too much flour. Doing so creates a tough, dry dough, causing the yeast to not work properly.Can I freeze cinnamon rolls? Yes, you can freeze cinnamon rolls! To freeze unbaked rolls, cut as directed but don’t allow to rise. Tightly cover and freeze in a single layer for up to two weeks. When ready to use, thaw in the fridge overnight. The next morning, bring to room temperature and allow it to rise until doubled in size. Bake as directed. To freeze baked rolls, bake as directed and cool. Tightly cover and freeze. When ready to use, thaw overnight in the fridge. The next morning, cover and bake at 350° for 20 minutes. Let cool and frost.What other cinnamon roll variations can you make? There are plenty of cinnamon roll recipes you can make! Try out chocolate chip caramel rolls, pumpkin cinnamon rolls or bacon rolls!

Nutrition Facts 1 roll: 364 calories, 15g fat (9g saturated fat), 66mg cholesterol, 323mg sodium, 53g carbohydrate (28g sugars, 1g fiber), 5g protein.


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

Buy IngredientsPowered by Chicory Directions

  1. 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.

  2. 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.



When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota






Total Time Prep/Total Time: 15 min. Makes 3 servings



Ingredients

  • 6 large eggs

  • 1/4 cup evaporated milk or half-and-half cream

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 tablespoon canola oil

  • 2 tablespoons process cheese sauce

Buy IngredientsPowered by Chicory Directions

  1. In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.



This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan





Total Time Prep/Total Time: 30 min. Makes 4 servings

Ingredients

  • 6 large eggs

  • 1/3 cup Whole Milk

  • 1 tablespoon butter

  • 1-1/2 cups frozen cubed hash brown potatoes, thawed

  • 1/4 cup chopped onion

  • 1 cup shredded cheddar cheese

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Directions

  1. Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan.

  2. Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.


TEST KITCHEN TIPSIf you don’t have frozen hash brown potatoes handy, use parcooked cubed potatoes.

Nutrition Facts 1 cup: 330 calories, 24g fat (11g saturated fat), 364mg cholesterol, 612mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 20g 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 Whole 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

  1. 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.

  2. Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.

  3. 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.

  4. 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.


When I want a brunch recipe that has the appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona





total Time Prep: 15 min. Cook: 25 min. Makes 8 servings



Ingredients

  • 2 tablespoons butter

  • 1 pound sliced fresh mushrooms

  • 1 green onion, chopped

  • sauce:

  • 2 tablespoons butter, melted

  • 3 tablespoons all-purpose flour

  • 1 cup 2% milk

  • 1/2 cup heavy whipping cream

  • 2 tablespoons grated Parmesan cheese

  • eggs:

  • 16 large eggs

  • 1/4 cup butter, cubed

  • 1/2 cup grated Parmesan cheese

  • 1 green onion, finely chopped

Buy IngredientsPowered by Chicory Directions

  1. In a large broiler-safe skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until browned, 4-6 minutes. Add green onion; cook 1 minute longer. Remove from pan with a slotted spoon. Wipe skillet clean.

  2. For sauce, in a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes. Remove from heat; stir in cheese.

  3. Preheat broiler. For eggs, in a large bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat.

  4. Spoon half the sauce over the eggs; top with mushrooms. Add remaining sauce; sprinkle with cheese. Broil 4-5 in. from heat until top is lightly browned, 4-6 minutes. Sprinkle with green onion.

Nutrition Facts 1 serving: 363 calories, 29g fat (15g saturated fat), 431mg cholesterol, 591mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.



Mushroom-Gouda Quiche



Total Time Prep: 15 min. Bake: 30 min. + standing Makes 6 servings


For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey


Ingredients

  • 1 sheet refrigerated pie crust

  • 4 large eggs

  • 1 cup heavy whipping cream

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 cups sliced fresh shiitake mushrooms (about 4 ounces)

  • 1 cup shredded Gouda or Monterey Jack cheese

  • 1 cup chopped arugula or fresh baby spinach

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Directions

  1. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.

  2. In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust.

  3. Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover quiche crust loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.


Nutrition Facts 1 piece: 422 calories, 33g fat (18g saturated fat), 207mg cholesterol, 452mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 12g protein.



This oatmeal tastes like bananas Foster, my favorite dessert. If you can’t find rum extract, double the vanilla. —Carol Touchton, Seffner, Florida





Ingredients

  • 2 cups water

  • 1-1/2 cups 2% milk

  • 2 cups old-fashioned oats

  • 1/2 cup butter, cubed

  • 1/2 cup packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • Dash ground nutmeg

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon rum extract

  • Optional toppings: Cinnamon sugar, sliced ripe bananas and sweetened whipped cream

Buy IngredientsPowered by Chicory Directions

  1. 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.

  2. 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.

  3. 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


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

  1. 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.

  2. 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.





 
 
 

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