Breakfast/5 recipes

A campfire coffee cake made in a cast iron Dutch oven with charcoal. Bisquick batter over pie filling, topped with cinnamon sugar and butter. Wake up the whole campsite with this one.

Baked marmalade pancake: a Dutch baby-style oven pancake with puffed golden edges, almond extract, and a sweet swirl of orange marmalade and powdered sugar. Brunch theater in 30 minutes.

Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.

Cheese-stuffed French toast with pockets of sweetened cream cheese, crowned with fresh strawberry-honey sauce and candied lemon rind. A weekend brunch centerpiece that turns French toast into something special occasion-worthy.

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Aepfelkratzet: Bavarian-style torn apple pancake from the Allgaeu region, scrambled in butter until golden and dusted with powdered sugar. The rustic German breakfast cousin to Kaiserschmarrn.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Peach pecan muffins fold ripe summer peaches and toasted pecans into a cinnamon-spiced batter for tender, fruit-studded breakfast muffins. One bowl, no mixer, ready in 45 minutes from cold oven to cooling rack.

Cinnamon coffee cake baked in a tube pan with a buttery crumb topping made from the same base mixture. Buttermilk keeps it moist, and a full tablespoon of cinnamon gives it bold, warm flavor.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

Try this Asian-style omelet that is made of shiitake mushrooms, scallions, and red chilis, adding a little bit of sesame oil and ginger, this omelet will satisfy you!

Italian pasta frittata loaded with bow-tie noodles, asparagus, mushrooms, and red pepper. Ready in 22 minutes for a hearty brunch or fast weeknight dinner.

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

Glazed orange muffins with fresh orange zest, juice, and toasted pecans, soaked with a warm citrus syrup straight from the oven. Bright, tender, and bakery-style.

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.

Overnight honey cream cheese French toast bake. Layered cubed bread with cream cheese, soaked in honey-egg custard, baked into a tender brunch casserole.