Early Autumn Recipes – Breakfast Installment

After posting my menus, you all were eager to see a few recipes – I’m happy to share a few with you. Let me know if I missed one that you were interested in! I’ll add the other recipes in future installments…but I promise not to make you wait long!

Breakfasts

Puffed Pancakes
Oatmeal Bake

Homemade bread/Skillet Toast and Jam

Homemade bread/Skillet Toast and Cheese

Breakfast Casserole

Puffed PancakesI found this recipe on the 4Real forums thread discussing breakfast ideas. The hat tip for this one goes to Maddie! We love these – they’re easy to make in the mornings. Great with maple syrup! I double the recipe for our family of 6.

3 tablespoons butter
2/3 cup milk
1/2 teaspoon vanilla
3 eggs
3/4 cup of flour

Preheat oven to 400 degrees – move a rack to bottom-most position and move other rack to the top out of the way.

Melt butter in a 9″ pie pan in the oven. Meanwhile, whisk eggs and milk, then flour until combined. Add vanilla. Remove buttered dish from oven and pour mix in pie dish. Bake on low rack for 20 minutes. Serve warm with syrup or fresh fruit!

Oatmeal BakeThis is a combination of a few recipes – my Granny’s oatmeal cookie, and Laurel’s Kitchen Oatmeal Cookie/Bar. I like making it as a bar and while my kids don’t care for oatmeal (in the cereal form – the kind you’d normally eat in a bowl with a spoon), they like this! It works great as breakfast or a snack. I’ve added Ghirardelli white chocolate chips and it makes a perfect desert!

1 cup of butter
3/4 – 1 cup of brown sugar
1 egg
1/3 cup of whole milk (you could substitute applesauce for this)
1 1/2 teaspoon vanilla
1/2 teaspoon salt

Start by creaming butter and sugar. Add other ingredients one at a time. Then mix in the following with the wet ingredients:

1 1/2 cups of whole wheat flour
1/4 cup of wheat germ (optional – if you prefer, just add more flour)
2 cups oats
1 teaspoon baking powder
1/2 cup coconut (optional)

Mix to desired consistency – add more milk if the mix needs more liquid, more flour or oats to give it more body. Press into pan. Bake at 375 for 10 – 12 minutes.

Breakfast CasseroleThis recipe came from my friend Marilyn and we have been making it faithfully here ever since she shared it with me! It is one of our favorite Sunday morning breakfast choices, and the great thing about it is that most parts can be made ahead and reserved in a ziploc bag in the fridge so that Sunday morning you just layer and bake! I’m sharing it with my modifications.

4 or 5 buttered slices of homemade whole wheat bread (sliced thick or thin – just enough to cover the bottom of a 9 x 13 casserole dish.
1 medium onion – saute in olive oil
10 eggs
1 1/2 cups whole milk
1 pound sausage – browned
chives to taste
salt and pepper to taste
2 cups cheddar cheese

Layer sliced bread on the bottom of a casserole dish. Top with onions, browned sausage. Whisk the eggs and milk together. Carefully pour over the top of the onions and sausage. Sprinkle with chives, salt, pepper, and cheddar cheese. Bake at 350 for 30 minutes.

Hope you enjoy these with your families! We are so grateful to those who shared these recipes with us! Happy cooking this fall!


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11 Comments

  1. I make puff pancakes for dinner with enough left over for a few people to have for breakfasts sometimes. Seems like mine is much bigger and probably doesn't puff as much. Are you ready for the amounts? 😉

    12 eggs (my eggs are mediumish, but if they're on the small side I'll use more)
    3 c. of milk
    3 c. flour (I use half all purpose/half whole wheat)
    and — sigh– about 1/2 c. of sugar

    I melt 4 tbsp butter in the bottom of a 13×9 casserole dish.

    Less puffy and denser than some, but will feed a crowd of hungry boys 🙂 Also excellent in the spring time when you raise chickens and have no idea what to do with all the eggs!!!

    (And remind me: I have a maple sugar/squash recipe for you.)

  2. Thanks for sharing recipes Jen. I am updating my menus which have been working out fairly well – some things we do not like so I need alternatives. I have a lot more breakfast recipes I am going to share with you that you may like – we really do protein in a big way for breakfast – helps everyone concentrate! As soon as I have a few minutes I am going to email them to you.

  3. Just read my comment – can you tell I am sleep deprived – it is rather confused!! Just clarifying – it is things on MY menus I do not like – some meals that just have not gelled with the children. So I am going to hopefully get some inspiration for alternatives from you!!

  4. Sorry, Knights' Mama! I should have said….I use a 9 x 13 pan for just about everything, including the oatmeal bake. You could easily cut this in half and use a 9 x 9 pan if you needed to!

  5. And Angela….thanks for that other puffed pancake recipe! These puffed pancakes are so great and so easy to throw together in the morning! I just love them and I appreciate seeing the variation. I was wondering about doing this in a 9 x 13 dish….so I'm glad to see that you do it!

    I'm working on the main dish recipe installment cause I know you all are just dyin' to make that Beef Stroganoff Casserole!!!! LOL! Hopefully I'll get it posted later tonight.

  6. hey jen! just saw your recipe for puffed pancakes. it looks similar to our favorite Dutch Baby (sounds morbid LOL) — which we serve sprinkled with powdered/confectioner's sugar, freshly squeezed lemon juice and strawberries. yum yum!!! bacon too! 😀 have a great day

  7. I made the oatmeal bake. It was delicious. I love recipes for healthier treats. Next I'm going to use this same recipe to make a variation adding raisins and some ginger. Or replace wheat germ with ground linseed. Thank you for sharing this.

  8. I made the puff pancake for breakfast this morning. I think I’ll add a teensy bit of sugar for next time but everyone had seconds so I guess they liked it;)

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