15 Hearty Breakfast Dishes to Start Your Day Right

John Wayne Eggs

• 2 pounds sausage
• 12 large eggs
• 1/4 cup milk
• 1 can cream of chicken soup (or cream of mushroom)
• 1/4 cup milk
• 3 cups hash browns (you can use more)
• 4 cups shredded cheese

Preheat oven to 350 F. In a large skillet, brown sausage and drain. Crumble sausage into an ungreased 9×13-inch pan. Beat eggs with 1/4 cup milk and scramble them in the same skillet as the sausage was browned in. Spread eggs over the sausage layer. Brown hash browns in the same skillet and spread over eggs. In a bowl, mix cream of chicken (or mushroom ) soup with 1/4 cup milk and pour over the hash brown layer. Evenly sprinkle the cheese on top. Bake until heated through and cheese is melted, approximately 25 minutes.

A reader, Berks County, Pennsylvania

Blueberry Cream French Toast

• 1 loaf Texas toast, cut in cubes
• 8 ounces cream cheese
• 1-1/2 cups blueberries, fresh or frozen
• Cinnamon
• 8 large eggs
• 1-1/2 cups milk
• 3/4 cup maple syrup (or pancake syrup)
• 6 tablespoons butter, melted

Coat 9x13-inch pan with cooking spray. Layer 1/2 of bread in baking dish. Cut cream cheese into cubes and scatter over bread. Layer blueberries over cream cheese. Cover blueberries with remaining bread. Sprinkle generously with cinnamon.

Mix remaining ingredients and pour over bread; press bread with spatula to help soak up mixture. Cover and refrigerate overnight. Bake at 350 F for 45-50 minutes.

Makes 8 servings.

A reader, Berks County, Pennsylvania

Breakfast Casserole

• 4 large potatoes
• 2 tablespoons parsley
• 2 teaspoons dried onion
• 1 pound sausage
• 8 eggs
• 1/2 pound shredded Cheddar cheese

Cook potatoes. Cool and shred. Place in 9x13-inch pan. Fry sausage and add to potatoes along with parsley and onion. Scramble eggs, salt to taste and add to potatoes and sausage.

• 1/4 cup butter
• 1/4 cup flour
• 1-3/4 cups milk
• 1/4 teaspoon salt
• 1 cup sour cream

Mix butter, flour, milk, salt and sour cream; cook until thickened. Pour over top of casserole and bake at 350 F for 30-40 minutes, covered. Remove cover and add cheese. Bake 5 minutes more.

A reader, Berks County, Pennsylvania

Oven Scrambled Eggs

• 8 eggs, beaten
• 1/2 cup milk
• 3/4 cup shredded cheese
• Crumbled bacon or sausage (optional)

Mix well. Preheat oven to 350 F. Melt in 9x13-inch pan:

• 3 tablespoons butter

Pour egg mixture in hot pan and bake 10 minutes. Scramble with spatula and let set a few minutes to finish cooking.

This is simple and quick.

Marietta Oberholtzer, Mifflinburg, Pennsylvania

Gluten and Dairy Free Pancakes

• 3/4 cup sorghum flour
• 1/2 cup oat flour
• 1/2 cup millet flour
• 2 tablespoons erythritol or allulose
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 1 cup dairy free milk
• 3 egg whites (for egg-free, you can use 2 tablespoons of applesauce. Add with the wet ingredients)
• 1/4 cup olive oil
• 1 cup water

Whisk dry ingredients together and add all wet ingredients except the egg whites. Mix well. Beat egg whites until soft peaks form, and fold into batter. Add more flour if needed. Fry in a greased pan.

I apologize to anyone who may be offended to see a dairy-free recipe in a farming (newspaper). If you are blessed to be able to handle dairy products, I’m sure you can use cow’s milk in this recipe instead of dairy free milk.

Sarah Oberholtzer, Richland, Pennsylvania

Maple Granola

Combine the following in a 4-quart bowl:

• 6 cups rolled oats
• 1-1/2 cups slivered almonds
• 1-1/2 cups chopped pecans
• 1-1/2 cups shredded coconut
• 1-1/2 cups sunflower seeds

Combine the following and pour over the above ingredients; then, spread in 2 greased jelly roll pans.

• 3/4 cup oil
• 1 cup maple syrup
• Maple flavoring to taste

Bake 1-1/2 hours. Cool in oven with the heat off. Add:

3 cups diced dried fruits (cook’s choice; Elisabeth usually uses three different types of fruit)

Store granola in glass jars.

My husband has had three different kinds of cancer, so I am very careful what I prepare for him to eat. Cancer feeds on sugar, although maple syrup and maple sugar are helpful in fighting cancer. Formerly, I bought a gallon of maple syrup from different New England maple producers, but for a number of years have been buying these from Pennsylvania maple producers. These products can be ordered online or purchased from local country stores that handle the products. The cost is much less than buying at a grocery store.

Elisabeth Keener, Chambersburg, Pennsylvania

Irish Oatmeal

• 1 quart boiling water
• 1/2 teaspoon salt
• 1 cup steel-cut oats

Combine water, salt and oats. Turn heat off and allow to sit overnight on stove top. Reheat a serving in microwave, adding dried fruits and nuts as desired.

Note: Elisabeth prefers oatmeal such as this to that made with rolled oats.

This has a wonderful texture that is not present with rolled oats.

Elisabeth Keener, Chambersburg, Pennsylvania

Granola French Toast

Combine the following:

• 3 eggs
• 3/4 cup milk
• 1 tablespoon sugar
• 1 tablespoon finely shredded orange peel
• 1/4 teaspoon cinnamon

Dip into the above:

• 12 (1/2-inch-thick) slices French or Italian bread

Put bread into heated frying pan, sprinkling granola atop slices, pressing in gently. Fry bread.

Top with cinnamon-yogurt sauce, as follows:

• 1 (8-ounce) container yogurt
• 1 tablespoon honey
• 1/4 teaspoon cinnamon

Elisabeth Keener, Chambersburg, Pennsylvania

Sausage-French Toast Bake

• 1 pound sausage, crumbled and browned

Drain sausage, removing grease from frying pan.

Sauté until tender:

• 2 apples, thinly sliced
• 2 tablespoons butter
• Add to the apples:
• 1/4 cup dried cranberries
• 1/2 cup orange juice
• 1 teaspoon grated orange zest
• 1 pound bread, cut into 1-inch thick slice (Overlap in a 9x13-inch buttered pan. Spoon sausage between and over bread.)

Combine the following, pouring over bread:

• 6 eggs
• 3 cups whole milk
• 1/2 teaspoon cinnamon

Cover, refrigerate overnight. Bake uncovered at 350 F for 50-60 minutes. Serve with maple syrup

Elisabeth Keener, Chambersburg, Pennsylvania

Sausage Breakfast Casserole

Put into a buttered 9x13-inch casserole dish, and preheat oven to 325 F:

• 6 cups cubed bread
• 1 pound cooked, loose sausage, crumbled and spread over bread cubes

Combine the following in a blender and set aside:

• 10 large eggs
• 3 cups milk
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper

Put the following atop the sausage:

• 1/2 cup sliced mushrooms
• 1 medium red bell pepper, chopped
• 1/2 cup green onions, sliced
• 8 ounces grated or crumbled Cheddar cheese

Pour liquid ingredients over above. Bake at 325 F for 55-60 minutes, or until set.

Elisabeth Keener, Chambersburg, Pennsylvania

Farmer’s Fritatta

• 1 pound bacon, cut into 1/2-inch pieces, cooked and drained

Sauté the following in bacon fat:

• 2 cups chopped ham
• 1 small onion, chopped
• 10 slices bread, cubed (put into bottom of 9x13-inch pan)

Put the following atop bread, followed by ham, bacon and onion:

• 1 cup cubed, cooked potato
• 12 ounces shredded Cheddar cheese

Combine the following, pouring atop ingredients in casserole:

• 8 eggs
• 3 cups milk
• 1 tablespoon Worcestershire sauce (optional)
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper

Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 F for 65-70 minutes.

Elisabeth Keener, Chambersburg, Pennsylvania

Breakfast Cookies

• 1/4 cup canola
• 1/2 cup brown sugar
• 3/4 cup whole-wheat flour
• 1/2 cup raisins
• 3/4 cup applesauce
• 1/4 cup chopped pecans
• 1 egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon salt

Combine the above and form into 16 drop cookies. Bake at 375 F for 10 minutes, or until set.

Make sandwiches with cookies, filling with fruited cream cheese. Wrap in aluminum foil or Saran wrap, refrigerate or freeze.

These cookies are wonderful things, and can be packed in lunches, or taken to work for a delicious, filling and nutritious meal. Add a piece of fruit and a bottle of milk for a complete meal.

Elisabeth Keener, Chambersburg, Pennsylvania

Oatmeal-Peanut Butter Breakfast Cookies

Combine until smooth:

• 1/2 cup mashed bananas
• 1/2 cup peanut butter
• 1/2 cup honey
• 1 teaspoon vanilla

Add the following, combining well:

• 1 cup rolled oats
• 1/2 cup whole-wheat flour
• 1/4 cup dried milk
• 2 teaspoons cinnamon
• 1/4 teaspoon baking soda
• 1 cup dried cranberries

Drop onto greased cookie sheets to make 12 cookies.

Flatten with a thin spatula dipped in water until each cookie is 1/2-inch thick. Bake 14-16 minutes.

These cookies can be made into sandwiches as in previous recipe.

I suggest to parents who may have difficulty getting their children to eat breakfast before going to school to allow them to eat whatever is appealing. They need food to give them the energy needed to learn and to study. What they eat is not terribly important, as long as it is a balanced diet.

Elisabeth Keener, Chambersburg, Pennsylvania

Special French Toast

Grease a 9x13-inch pan with butter. Layer pan with cinnamon-raisin bread.

Combine the following in a blender, and pour over bread:

• 10 eggs
• 1 pint heavy cream
• 1 cup milk
• 1/2 cup sugar

Cover pan, refrigerating overnight. Allow to sit at room temperature for 30 minutes before baking.

Combine the following, and sprinkle over bread before baking:

• 1/2 cup flour
• 1 cup brown sugar
• 1/2 cup butter, cut into dry ingredients
• 1 cup pecans

Bake at 350 F for 50 minutes

Let casserole sit at room temperature for 30 minutes before baking. Bake at 350 F for 50 minutes.

Elisabeth Keener, Chambersburg, Pennsylvania

Lemon-Blackberry French Toast

• Bread

Beat the following together until fluffy and set aside:

• 1 pound cream cheese, room temperature
• 3/8 cup lemon curd
• 4 teaspoons grated lemon zest
• 1/4 teaspoon almond extract

Combine the following:

• 4 eggs
• 1 cup half-and-half

Put 6 slices bread into prepared pan, pour half above liquid onto bread, then all of cream cheese mixture on top of bread. Repeat with remaining bread. Cover with aluminum foil and bake at 350 F for 35 minutes.

Combine the following, microwaving at 50% power for 2-3 minutes and serve with French toast:

• 3 cups fresh blackberries
• 1/2 cup seedless blackberry spreadable fruit

Elisabeth Keener, Chambersburg, Pennsylvania