Tuesday: Breakfast All Day
- Katherine Victoria Vananderland
- Oct 4, 2021
- 9 min read
Baked Blueberry Pancake
12 reviews Test Kitchen Approved
Total Time Prep/Total Time: 20 min. Makes 6 servings
For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois
Ingredients
2 cups pancake mix
1-1/2 cups fat-free milk
1 large egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup
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Directions
In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.
Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.
Nutrition Facts 1 each: 200 calories, 4g fat (1g saturated fat), 36mg cholesterol, 527mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
This coconut French toast is coated with coconut flakes for a special breakfast treat. —Charlotte Baillargeon, Hinsdale, Massachusetts
Total Time Prep/Total Time: 15 min. Makes 7 servings
Ingredients
12 large eggs
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices Bread, Homedale Loaf Night before
1 package (7 ounces) sweetened shredded coconut
Maple syrup, optional
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Directions
In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets.
Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.
COCONUT FRENCH TOAST TIPS Can you use coconut milk in coconut French toast? Yes. You can substitute coconut milk for the dairy milk in this recipe or use a bit of each.What goes well with coconut French toast? Serve this coconut French toast with new takes on classic breakfast sides, such as Tropical Fruit Salad, Turkey Sausage Patties or Banana Macadamia Muffins.Can I make this coconut French toast recipe on the stovetop? Yes, you can prepare this recipe on the stovetop. Soak the bread slices in the egg mixture and coat in coconut as directed. In a large skillet, heat 2 tablespoons of butter or coconut oil over medium heat. Cook the bread in batches until golden brown, roughly 3 to 4 minutes per side. See this French toast recipe for specifics. Research contributed by Mark Hagen, Taste of Home Executive Editor
Nutrition Facts 2 pieces: 435 calories, 22g fat (13g saturated fat), 371mg cholesterol, 473mg sodium, 43g carbohydrate (16g sugars, 3g fiber), 17g protein.
Cinnamon Raisin Quick Bread for the French toast above
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. —Flo Burtnett, Gage, Oklahoma
Total Time Prep: 15 min. Bake: 55 min. + cooling
Makes 2 loaves (12 slices each)
Ingredients
12 large eggs
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices day-old bread
1 package (7 ounces) sweetened shredded coconut
Maple syrup, optional
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Directions
In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets.
Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.
COCONUT FRENCH TOAST TIPS Can you use coconut milk in coconut French toast? Yes. You can substitute coconut milk for the dairy milk in this recipe or use a bit of each.What goes well with coconut French toast? Serve this coconut French toast with new takes on classic breakfast sides, such as Tropical Fruit Salad, Turkey Sausage Patties or Banana Macadamia Muffins.Can I make this coconut French toast recipe on the stovetop? Yes, you can prepare this recipe on the stovetop. Soak the bread slices in the egg mixture and coat in coconut as directed. In a large skillet, heat 2 tablespoons of butter or coconut oil over medium heat. Cook the bread in batches until golden brown, roughly 3 to 4 minutes per side. See this French toast recipe for specifics. Research contributed by Mark Hagen, Taste of Home Executive Editor
Nutrition Facts 2 pieces: 435 calories, 22g fat (13g saturated fat), 371mg cholesterol, 473mg sodium, 43g carbohydrate (16g sugars, 3g fiber), 17g protein.
Caramel-Pecan Apple Slices
Here's a warm, decadent side dish for fall or winter brunches. Ready to eat in only 15 minutes, the apples are also good alongside a pork entree or spooned over vanilla ice cream. —Carol Gillespie, Chambersburg, Pennsylvania
Caramel-Pecan Apple Slices
5 reviews Test Kitchen Approved
Total Time Prep/Total Time: 15 min. Makes 6 servings
Ingredients
1/3 cup packed brown sugar
2 tablespoons butter
2 large apples, cut into 1/2-inch slices
1/4 cup chopped pecans, toasted
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Directions
In a large cast-iron or other heavy skillet, cook and stir brown sugar and butter over medium heat until sugar is dissolved. Add apples; cook, uncovered, over medium heat until tender, 5-7 minutes, stirring occasionally. Stir in pecans. Serve warm.
Nutrition Facts 1/2 cup: 155 calories, 8g fat (3g saturated fat), 10mg cholesterol, 43mg sodium, 23g carbohydrate (21g sugars, 2g fiber), 1g protein.
Just because it's a weekend morning doesn't mean you're stuck eating a granola bar or cereal. These quick hot breakfast recipes can be on your table in just 20 minutes or less.
Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-McCreery, Escondido, California
Ingredients
Ingredients
2 slices sourdough bread
1 tablespoon Vanilla Greek Yogurt w/ Honey
1 large egg
1 slice cheddar cheese
2 cooked bacon strips ****Optional****
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Directions
Using a biscuit cutter or round cookie cutter, cut out center from 1 slice of bread (discard center or save for another use). Spread mayonnaise on 1 side of bread slices. In a large skillet coated with cooking spray, lightly toast cutout slice, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into center. Add remaining bread slice mayonnaise side down, to skillet; layer with cheese and bacon.
Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top.
TEST KITCHEN TIPSNothing perks up a grilled cheese sandwich more than a slice of fresh tomato. Go ahead and add it just after the cheese melts but before you assemble the sandwich. Mayo may seem like a strange ingredient to spread on the outside of the bread, but when it's grilled, it melts quickly and creates a beautiful golden brown color.
Nutrition Facts 1 sandwich: 610 calories, 34g fat (11g saturated fat), 240mg cholesterol, 1220mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 30g protein.
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! —Valerie Belley, St. Louis, Missouri
Open-Faced Egg Sandwiches
Total Time Prep/Total Time: 15 min. Makes 2 servings
Ingredients
4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
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Directions
Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set.
Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.
Nutrition Facts 1 sandwich: 231 calories, 11g fat (5g saturated fat), 226mg cholesterol, 416mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
From Florissant, Missouri, Betty Kleberger writes, "My husband loves it when I make crescent rolls to go with this easy family favorite."
Cheddar Hash Brown Omelet
Total Time Prep/Total Time: 20 min. Makes 4 servings
Ingredients
2 cups frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
1 cup Mushrooms
6 large eggs
1/4 cup 2% milk
Italian Seasoning
1/2 cup shredded cheddar cheese
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Directions
In a 10-in. nonstick skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a large bowl, whisk the eggs, milk, pepper and salt; add to the skillet.
As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, remove from the heat. Sprinkle with cheddar cheese; fold omelet in half. Cover; cooked for 1-2 minutes or until cheese is melted.
Nutrition Facts 1 cup: 321 calories, 21g fat (10g saturated fat), 370mg cholesterol, 772mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 21g protein.
These kabobs are fun, different and delicious, plus they go well with any egg dish. —Bobi Raab, St. Paul, Minnesota
Ingredients
No Sausage
1 can (20 ounces) pineapple chunks, drained
10 medium fresh mushrooms
2 tablespoons butter, melted
Maple syrup
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Directions
Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.
Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.
Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.
These indulgent chocolate pancakes are fluffy on the inside, with a rich but not-too-sweet flavor from the cocoa and a nice tang from the buttermilk. They're delicious with either maple or chocolate syrup—and even better with both swirled together on the plate! —Harland Johns, Leesburg, Texas
Total Time Prep: 15 min. Cook: 5 min./batch Makes 4 servings
Ingredients
1 cup all-purpose flour
1/4 cup baking cocoa
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg, room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract
Maple syrup and chocolate syrup
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Directions
In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, egg, melted butter and vanilla until blended. Add to dry ingredients, stirring just until moistened.
Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrups.
Nutrition Facts 2 pancakes: 271 calories, 8g fat (4g saturated fat), 64mg cholesterol, 753mg sodium, 42g carbohydrate (16g sugars, 2g fiber), 8g protein.
This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! —Sharon Mannix, Windsor, New York
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Ingredients
4 large eggs
2 tablespoons whole milk
3 teaspoons olive oil, divided
2 cups sliced baby portobello mushrooms
1/4 cup finely chopped onion
1 cup fresh baby spinach
2 tablespoons sliced ripe olives
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Directions
Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan.
In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.
Nutrition Facts 1/2 omelet: 271 calories, 19g fat (5g saturated fat), 378mg cholesterol, 475mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.
Pop this special dish in the oven and mouths will water in anticipation— the cinnamony aroma is tantalizing! The fruit comes out tender and slightly tart, while the pecan halves add a delightful crunch. —Bonnie Baumgardner, Sylva, North Carolina
Ingredients
1 medium apple, peeled and thinly sliced
1 teaspoon lemon juice
1 can (20 ounces) pineapple chunks
1 can (29 ounces) peach halves, drained
1 can (29 ounces) pear halves, drained
1 jar (6 to 8 ounces) maraschino cherries
1/2 cup pecan halves
1/3 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
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Directions
Preheat oven to 325°. Toss apple slices with lemon juice. Arrange in a greased 2-1/2-qt. baking dish. Drain pineapple, reserving 1/4 cup juice. Combine pineapple, peaches and pears; spoon over apples. Top with cherries and pecans; set aside.
In a small saucepan, combine brown sugar, butter, cinnamon and reserved pineapple juice. Cook and stir over low heat until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, until apples are tender, about 45 minutes. Serve warm.
Nutrition Facts 3/4 cup: 220 calories, 4g fat (1g saturated fat), 3mg cholesterol, 21mg sodium, 49g carbohydrate (44g sugars, 3g fiber), 1g protein.
Rabanadas (Portuguese French Toast)
Total Time Prep: 15 min. Cook: 5 min./batch Makes 6 servings
I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —Ana Paula Cioffi, Hayward, California
Ingredients
1 cup sugar
2 tablespoons ground cinnamon
4 large eggs
2 cups 2% milk
Oil for frying
1 loaf (8 ounces) French bread, cut into 1-inch slices
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Directions
In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly.
In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels.
Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.
Nutrition Facts 2 slices: 391 calories, 21g fat (3g saturated fat), 131mg cholesterol, 313mg sodium, 42g carbohydrate (23g sugars, 2g fiber), 11g protein.
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