Breakfast/30 recipes

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

These moist and scrumptious muffins are always welcomed by my family and friends!

Try something new for breakfast with this simple recipe that will have you enjoying the scrumptious taste of french toast in no time!

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From the Allgaeu area.

Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.

This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.

This recipe originated in Cindy's Diner in Fort Wayne, IN, USA