Breakfast Recipes

Save Time With Early Morning Freezer Pancakes


The other morning before school my two teenagers notified me they had nothing to eat for breakfast. Well, we had oat and nut cereal, fresh fruit, and yogurt but that’s not what they had in mind, nor the usual fare they prefer. I had forgotten to pick up frozen waffles when I was at the grocery store. But we did have a half bag of multigrain pancake mix in the cupboard I had been meaning to use up. So I made a bowl of batter and “magically” whipped up two plates of warm flapjacks they devoured before skipping walking off to the bus stop.

With quite a bit of batter left I went ahead and made the rest and decided to freeze them. I’ve never frozen pancakes  Continue reading

Easy Black and Blue Fruit Jam

There’s just something special about old-fashioned homemade fruit jam and this Black and Blue recipe is chocked full of fresh chunky berries. Lemon citrus cuts the sweetness and a smidgen of ginger offers a nice tang to each bite. It’s made in the same way my Strawberry-Orange and Continue reading

Bacon & Egg Jiffy Cups


Jiffy Cups are perfect for weekends and holiday mornings. Folding scrambled eggs and shredded cheddar cheese into the batter, then topping with crispy bacon and a bit more cheese before baking brings a unique twist to these breakfast muffins. Allow them to cool until the pan can be handled without an oven mitt to lock in moistness.  Serve with warm Maple syrup.


Bacon & Egg Jiffy Cups

4 slices bacon, cut in thirds
6 eggs
2 boxes Jiffy Corn Muffin Mix, 8.5 oz each
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese
salt and pepper
Maple syrup (optional)

Pre-heat oven to 400 degrees. In large skillet cook bacon just until crispy. Drain and reserve drippings. Return 2 tsp. drippings to skillet. In small bowl, beat 4 eggs, 2 tbsp water, and a dash of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With spatula, lift and fold allowing uncooked portion to flow underneath. Cook until set but still moist. Lightly break cooked eggs apart into medium chunks. Transfer to bowl and set aside.

Brush twelve 2-1/2″ muffin cups with remaining bacon drippings. In medium bowl stir together Jiffy Corn Muffin mixes, milk, oil and remaining two eggs. Fold cooked eggs into batter along with cheese. Spoon into muffin cups until full.

Place one bacon piece on each muffin and a sprinkle of shredded cheese. Bake 15 minutes or until light brown and a toothpick inserted in center comes out clean. Cool on rack until pan can be handled without a mitt. Run a table knife around edges of muffins to loosen; remove from pans. Serve with warm Maple syrup if desired.

Fresh Raspberry-Peach Fruit Jam


The other day I posted a delicious recipe for Strawberry-Orange Jam in this post, which happens to be incredible! Here is the same recipe, but with raspberries and peaches. Both call for the addition of mouthwatering lemon citrus and fresh ginger.  Nothing to be intimidated about here as it’s so easy to make and out-of-this-world good!

Continue reading

So Simple Baked French Toast & Pecan Streusel


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On Saturday I prepared this so-simple and special breakfast treat for baking the next morning.  My husband said it was a “10” on his taste scale, and the teenagers used the word, “amazing”. In other words, it was a winner in our house!

This dish is easy to whip-up and wonderful for special weekends and holidays when you want to serve something a little more decadent than usual. I used my grandmother’s old cast-iron skillet to bake the bread in and it came out perfectly — crunchy on top, moist in the middle, crispy on the bottom.

So Simple Baked French Toast

1 loaf French or Italian bread, cut into 1/2-inch slices
8 large eggs
3 cups half-and-half (or whole milk)
3/4 cup firmly packed light-brown sugar
1-1/2 tsp ground cinnamon
2-1/2 tsp vanilla extract
1/4 tsp salt
Pecan Streusel (recipe below)
Maple syrup
Blueberries or fruit & powdered sugar (optional)

1. Arrange bread slices in a large greased cast iron skillet.

2. Combine eggs and next 5 ingredients in a large bowl, whisking until well blended. Pour egg mixture over bread. Cover and chill 8 hours or overnight.

3. Preheat oven to 350 degrees. Sprinkle Pecan Streusel over bread slices. Bake for 45 minutes or until slightly puffed and golden. Serve with maple syrup. Serves 8-10.

Pecan Streusel
1 cup butter, softened
3/4 cup firmly packed light-brown sugar
2 tbsp all-purpose flour
1/2 tsp ground cinnamon
1 cup chopped pecans

Combine first 4 ingredients in a small bowl; stir in pecans. Makes 3 cups.



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