Here are some delicious breakfast recipes.  Please leave your own favorites in the comments!


7 Comments Add your own

  • 1. lemare  |  May 5, 2007 at 3:59 pm

    Uncle John’s Crepes

    1 c. whole wheat flour
    1 ¼ c. milk
    2 eggs
    ¼ c. honey

    Mix everything together with mixer. Spray frying pan with Pam. Pour about ½ c. mixture into pre-heated (medium-high) pan, turning pan to let batter flow around pan. Turn over when edges are slightly brown. Leave only 30 seconds for side two. Spread with butter and powdered sugar, roll and eat. (Great with sliced strawberries and whipping cream).

  • 2. lemare  |  May 5, 2007 at 4:01 pm

    Jenny Linn Crepes

    This is a recipe of my Grandma Eleanor. We have no idea who Jenny Lynn is, but we know her crepes. There are debates as to if Uncle John’s or Jenny Linn’s are superior. You decide for yourself!

    ¾ c. flour
    ¾ c. milk
    2 eggs
    2 tsp. sugar
    1 tsp. salt
    Mix. Cook as Uncle John’s crepes above.

  • 3. lemare  |  May 5, 2007 at 4:02 pm

    Mascarpone-filled Chocolate French Toast

    This is adapted from the Bongo Room, the best brunch place I have ever experienced (and I’ve known brunches… please tell me ONE of you got the Langston Hughes allusion)

    Banana-mascarpone filling: (best to make the night before)
    2 small bananas
    1 (16-ounce) tub mascarpone (cream cheese may be substituted)
    1/2 cup brown sugar, packed
    1 loaf chocolate pan bread or stale chocolate quick bread (see Note)
    10 large eggs
    1/4 cup milk
    1/2 teaspoon vanilla extract
    Vegetable oil for frying
    Banana crème brulee sauce:
    1 quart heavy cream
    1 cup (2 sticks) unsalted butter
    1/2 cup brown sugar
    1 small banana
    6 to 8 small bananas, sliced
    3/4 cup bittersweet chocolate shavings

    For filling: Break bananas into pieces and place in blender; puree until smooth. Transfer puree to a bowl and add mascarpone and brown sugar. Beat with an electric mixer until fluffy.

    Cut loaf of chocolate bread in half horizontally.

    Spread mascarpone filling on bottom half; replace top half, wrap in plastic and refrigerate until filling is stiff, at least 4 or up to 24 hours.

    Preheat oven to 200 degrees.

    Slice loaf vertically; set aside.

    Whisk together eggs, milk and vanilla extract in a large bowl. Brush a large skillet with vegetable oil and turn heat to medium. Place a slice of bread into egg mixture and soak for up to a minute. Fry, turning once, until both sides are golden brown.

    Reserve toast on a baking sheet in warm oven while repeating dipping and frying procedure with remaining slices.

    For sauce, combine cream, butter and brown sugar in a large saucepan, and bring to a boil. Turn off heat. Process banana in a blender or food processor until smooth; whisk gradually into cream mixture until smooth and thickened. (The sauce recipe may be halved.)

    To serve, divide hot crème brulee sauce among plates, and place a slice of French toast on each plate. Garnish with sliced bananas and chocolate shavings.

    Note:Use the bittersweet chocolate boule available at Red Hen Bakery, 1623 N. Milwaukee, Chicago (773) 342-6823, or make a loaf of a favorite chocolate quick bread recipe. For a non-chocolate version, use a firm white sandwich boule.

  • 4. lemare  |  May 5, 2007 at 4:03 pm

    Breakfast Casserole

    Courtesy of Mama LeMare


    7-8 Slices of bread (cubed)
    2 C. Grated cheese (mild cheddar)
    1 Lb Sausage
    4 eggs
    2 ¼ C. Milk
    ¾ tsp. dry mustard
    1 can Cream of Mushroom Soup
    ½ C. Milk


    The night before, grease 9×13 pan. Put bread cubes in the bottom of pan. Sprinkle cheese over bread. Brown and drain sausage. Arrange on top of bread. Beat eggs with 2 ¼ C. Milk and dry mustard. Pour over top of sausage and bread. Cover and refrigerate overnight.

    The morning of, dilute soup with ½ C. Milk. Pour over top.

    Bake 1 ½ hours at 300 degrees.

  • 5. lemare  |  May 6, 2007 at 3:58 pm

    Crustless Quiche

    1/2 cup butter
    10 eggs, beaten
    1/2 cup all purpose flour
    1 tsp. baking powder
    1 tsp. salt
    1 10oz. package choppen spinach, thawed and drained
    1 cup chopped green chlies (2 cans)
    16 oz. small curd cottage cheese
    8 ox. monteray jack cheese, shredded
    8 oz. cheddar cheese, shredded
    10 oz. can cream of mushroom soup

    Melt butter in 9×13 inch pan

    Combine eggs, flour, baking powder and salt. Mix well

    Stir in rest of ingrediants. Mix well.

    Bake for 15 min. at 400.
    Reduce temp to 350 and bake 35-40 min. longer. Let stand 5 min. Serve with hot mushroom soup-serves as a sauce.

  • 6. lemare  |  May 16, 2007 at 11:35 pm

    Belgian Waffles

    I found this on IRF reader, Liz’s blog and she made it for Mother’s Day. I will not rest until I have tried this myself!

    2 cups cake flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    4 large eggs, separated
    2 tablespoons sugar
    1/2 teaspoon vanilla extract
    4 tablespoons unsalted butter, melted
    2 cups milk
    non-stick cooking spray.

    Preheat the waffle iron according to the manufacturer’s instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer’s instructions until golden brown, about 2 to 3 minutes. Serve immediately.

    Top with a big scoop of fresh strawberries mixed with a little sugar and a big dollop of fresh whipped cream.

  • 7. lowdogg  |  May 30, 2008 at 10:57 am

    Awesome Cinnamon Rolls, from Bon Appetit

    1 cup whole milk
    3 tablespoons unsalted butter
    3 1/2 cups (or more) unbleached all purpose flour, divided
    1/2 cup sugar
    1 large egg
    2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
    1 teaspoon salt
    Nonstick vegetable oil spray

    3/4 cup (packed) golden brown sugar
    2 tablespoons ground cinnamon
    1/4 cup (1/2 stick) unsalted butter, room temperature

    4 ounces cream cheese, room temperature
    1 cup powdered sugar
    1/4 cup (1/2 stick) unsalted butter, room temperature
    1/2 teaspoon vanilla extract

    PreparationFor dough:
    Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

    Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

    For filling:
    Mix brown sugar and cinnamon in medium bowl.

    Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

    Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

    Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

    For glaze:
    Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.


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