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Let's Share Breakfast/Brunch Recipes!

Posted by on Jul. 24, 2013 at 7:10 PM
  • 15 Replies

Let's share as many of our fav (or ones we have been wanting to try) breakfast/brunch recipes! 

apron            baking             eating

by on Jul. 24, 2013 at 7:10 PM
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by Member on Jul. 24, 2013 at 7:12 PM

Breakfast Lasagna from the site by Queenofcamping! 


Total Time: 50 mins

Prep Time: 10 mins

Cook Time: 40 mins

Prep time does not include overnight time.

Servings: 4-6


8 slices whole wheat bread or 8 slices white bread
8 slices lean baked ham
8 slices American cheese
8 slices swiss cheese
1/4 teaspoon dry mustard
3/4 teaspoon minced onion
4 eggs
2 cups milk
1 1/2-2 cups corn flakes, crushed
1/4 cup melted margarine
salt and pepper


Layer in a large casserole dish sprayed with cooking spray 4 slices of bread, 4 slices of ham, 4 slices of each cheese.
Mix eggs, milk, mustard, and onion and pour over layers.
Cover and refrigerate overnight.
In the morning cover with corn flakes and drizzle melted margarine over.
Bake at 350 for 30 to 40 minutes uncovered.

by Member on Jul. 24, 2013 at 7:13 PM

Country Scramble Breakfast Burritos

Any recipe that has the word burrito in it is an instant family favorite around here. We love hand held food and this recipe for Country Scramble Breakfast Burritos is no exception. Also, it's a great excuse to have another breakfast for dinner night. Check it out. Here's what you'll need:

1/4  lb. bulk turkey breakfast sausage

1/4 cup chopped onion

2 small red potatoes, unpeeled, diced (3/4 cup)

1 (8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed, or 4 eggs, beaten

4 (8-inch) flour tortillas

4 tablespoons reduced-fat smoky Cheddar cold pack cheese food


  • 1 Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray.
  • 2 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage, onion and potatoes; cook 8 to 10 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Remove from skillet; cover to keep warm.
  • 3 Add egg product to same skillet; cook 3 to 5 minutes or until firm but moist, stirring frequently.
  • 4 Spread each tortilla with 1-tablespoon cheese food; spread to within 1/2 inch of edge. Place on sprayed cookie sheet. Spoon 1/4 of egg product, and 1/4 of sausage mixture down center of each tortilla. Fold bottom of each tortilla up over filling; fold right side to center. Fold left side over right side. Secure with wooden toothpick.
  • 5 Bake at 375°F. for 3 to 4 minutes or until cheese is melted. If desired, serve with salsa.

Image Courtesy of Betty Crocker

by Member on Jul. 24, 2013 at 7:25 PM

Hashbrown Potato Bake

(This could be for breakfast or dinner - Mandee)

I don't know about your family, but we love breakfast for dinner. Chances are you always have all your ingredients on hand and there's always a ton of variations to do, so things never get boring. I found this amazing recipe for hashbrown potato bake and it really changed things up for the better.  Our breakfast for dinner night was instantly jazzed up by this hearty addition, and the leftovers were fantastic reheated. We actually used them in a burrito the next day along with some beans and canned green chilis.

Here's the recipe:

1 can (10 3/4 ounces) condensed cream of mushroom soup

1 can (10 3/4 ounces) condensed cream of chicken soup

1 container (8 ounces) sour cream

1/2 cup milk

1/4 teaspoon pepper

1 bag (30 ounces) frozen shredded hash brown potatoes, partially thawed

8 medium green onions, sliced (1/2 cup)

1 cup shredded Cheddar cheese (4 ounces)

  • 1 Heat oven to 350ºF. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening.
  • 2 In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon into baking dish.
  • 3 Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.
by Member on Jul. 24, 2013 at 7:29 PM

Easy Breakfast Casserole

4 slices of bread (white, wheat, oat... any bread will work) 
One pound of any breakfast meat (bacon, sausage, ham) cooked, drained and chopped up. 
2 cups shredded cheddar cheese (you can use any cheese you like) 
6 eggs, beaten 
2 cups milk

Step 1: Grease the bottom of a 9x13 pan.

Step 2: Tear up 4 slices of bread and place in the bottom of the pan.

Step 3: Sprinkle your cooked breakfast meat over the bread pieces.

Step 4: Sprinkle the cheddar cheese over the breakfast meat.

Step 5: Mix eggs and milk together.

Step 6: Pour the egg mixture over the casserole.

Step 7: Bake at 350 degrees for 35 to 40 minutes.

by Member on Jul. 24, 2013 at 7:33 PM

Country Breakfast Pot Pie from the Pillsbury site!

Country Breakfast Pot Pie

You Need:

tablespoons vegetable oil
bag (20 oz) refrigerated shredded hash browns
cup shredded Swiss cheese (4 oz)
tablespoon chopped fresh chives
teaspoon salt
teaspoon freshly ground pepper
1 1/2
cups cubed cooked ham (8 oz)
package (3 oz) cream cheese, cut into small cubes
can (12 oz) Pillsbury® Big & Buttery refrigerated crescent dinner rolls

To Make:

  • 1Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes in skillet; cook until golden brown on bottom.
  • 2Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes.
  • 3In bowl, beat eggs. Stir in chives, salt, pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese.
  • 4Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap.
  • 5Bake 20 to 25 minutes or until crust is golden brown.


Feel free to substitute another favorite shredded cheese for the Swiss in this recipe.

Have a “Breakfast for Dinner” night. This hearty pot pie, with no last-minute hands-on cooking required, will be perfect.


Servings # 6

  • # of ingredients 10
  • prep time 25 Min
  • total time 50 Min
by Member on Jul. 24, 2013 at 7:35 PM

Do-Ahead Breakfast Bake From Betty Crocker site!

Do-Ahead Breakfast Bake

You Need:

cup diced fully cooked ham (6 oz)
boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
medium green bell pepper, chopped (1 cup)
tablespoon dried chopped onion
cups shredded Cheddar cheese (8 oz)
cup Original Bisquick® mix
cups milk
teaspoon pepper

To Make:

  • 1  Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
  • 2  Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
  • 3  Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.


For fewer calories and less fat, use Bisquick Heart Smart® mix instead of the Original Bisquick mix, and use 1 cup fat-free egg product instead of the 4 eggs.

Try different types of cheeses in this recipe. Swiss and Monterey Jack work well, but you can also try seasoned cheeses, such as shredded taco cheese or pepper Jack cheese.

Serves: 12

by Member on Jul. 24, 2013 at 7:37 PM


8 medium, tart apples

1/2 cup sugar

2 Tbs fresh lemon juice

1-2 tsp grated lemon rind

dash of ground cinnamon

1/4 cup butter, melted

1-1/2 cups natural fat-free cereal mixed with fruit and nuts

Spray interior of cooker lightly with nonfat cooking spray.  Core, peel and slice apples into slow cooker.  Add sugar, lemon juice, rind and cinnamon.  Mix cereal and melted butter together.  Add to ingredients in slow cooker.  Mix thoroughly.  Cover and cook on LOW 6 hours, or on HIGH 2-3 hours.

*recipe taken from Fix-It and Forget-It Big Cookbook 

by Member on Jul. 24, 2013 at 7:38 PM


3 to 4 cups crusty bread, diced (3/4 – 1 inch dice)
1/2 pound bacon, cut into 1/2 inch dice
2 cups mushrooms, sliced
2 cups fresh spinach, sliced
8 eggs
1/2 cup milk
3/4 cup roasted red peppers, drained and chopped
1 cup cheddar cheese or Monterey Jack, shredded
salt and pepper
  1. Spray the stoneware with nonstick spray. Pour bread into bottom of stoneware.
  2. Heat a sauté pan on medium heat and cook bacon until crispy. Remove all but 1 tablespoon of grease. Add mushrooms and spinach and toss to coat. Cook for 1-2 minutes, until spinach wilts.
  3. In a separate bowl, beat eggs and milk. Add remaining ingredients and blend. Pour into Crock-Pot® slow cooker.
  4. Cook on low for 2 ½ hours, until eggs are firm but still moist. Adjust seasonings. 


*recipe taken from

by Member on Jul. 24, 2013 at 7:40 PM

Breakfast Cupcakes ( mini quiches)

1 tbsp olive oil
1/4 cup yellow onion, diced
1/4 cup green bell pepper, diced
1 cup baby spinach leaves, roughly chopped
1/2 cup mozzarella cheese, shredded
4 eggs
1/4 cup milk
1 tsp kosher salt
freshly ground pepper


Pre-Heat oven to 350 degrees. 

Line a muffin tin with foil baking cups and spray with cooking spray (or simply spray the muffin tin directly with cooking spray). 
In a medium frying pan, heat olive oil over medium-low heat, then add onion and green peppers. 
Saute, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add spinach leaves and stir until spinach has wilted, about 2 minutes. Transfer vegetable mixture to a bowl and allow to cool slightly. Add cheese.

Whisk together eggs, milk, salt and pepper, then pour over the vegetable-cheese mixture and stir to combine. Divide evenly among 6 muffin cups. 

Bake until cupcakes have set, about 20 minutes. The cupcakes will puff during cooking and then deflate slightly as they cool

by Member on Jul. 24, 2013 at 7:40 PM



1/4 cup sugar

1/2 cup honey

1/3 cup water

2 tsp lemon juice

1/8 tsp ground cinnamon

Dash salt

3 whole cloves or dash ground cloves


1/2 cup sliced blanched almonds

1/4 cup walnut halves and pieces

1 Tbs sugar

1/2 tsp ground cinnamon

Dash salt, if desired


1 can (16.3oz) Pillsbury Grands! Flaky Layers Butter Tastin' refrigerated biscuits (8 biscuits)

Heat oven to 350 degrees.   Generously spray 8 nonstick muffin cups with non-stick cooking spray.

In 1-quart saucepan, mix syrup ingredients; heat to boiling.  Remove from heat; cool 10 minutes.  Discard whole cloves.

Meanwhile, in food processor bowl with metal blade, place filling ingredients.  Cover; process with on-and-off pulses until finely chopped.  Set aside.

Separate dough into 8 biscuits.  Separate each biscuit into 3 layers.  Place 1 biscuit layer in bottom of 1 muffin cup.  Brush dough with syrup; top with 1-1/2 tsp nut filling and drizzle with 1-1/2 tsp syrup.  Place second biscuit layer on top; press edge of second biscuit into side of botton biscuit. Brush with syrup; top with 1-1/2 tsp nut filling and drizzle with 1-1/2 tsp syrup.  Top with third biscuit layer.  Brush with syrup; sprinkle with 1 tsp nut filling.  Repeat with remaining biscuits.  Reserve remaining syrup (about 1/2 cup).

Bake 18 - 22 minutes or until deep golden brown.  Cool 1 minute.  Remove from pan.  Serve warm with remaining syrup.

*recipe taken from Pillsbury Annual Recipes 2009

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