Category: Breakfast and Brunch Recipes

Breakfast Brunch at Home Ideas and Recipes

Mmmm, I love breakfast so much. It’s my favorite meal of the day! Here you’ll find all sorts of delicious breakfast brunch at home ideas, including egg recipes, French toast, pancakes, oatmeal, breakfast sandwich recipes, and more.

What Recipes Are Most Popular for Breakfast at Home?

While I usually crave savory foods for breakfast, sometimes a little sweet adds a bit of a treat to breakfast time with your family.

Here are a few reader favorite breakfast brunch recipes of all time…

Let’s Talk Brunch at Home

Brunch is a bit different than breakfast because it falls somewhere between the breakfast and lunch meals. While all the same breakfast recipes also qualify as brunch recipes, brunch is more of a get together/celebration meal.

It can even be a lazy day brunch where you pick and choose the foods you want to eat while in full relaxation mode.

Tips for How to Set up a Brunch at Home

Pick a theme. Is it a Mother’s Day brunch? Holiday brunch? Simple weekend buffet? Sunday brunch? Garden party?
What type of food do you want to serve? Do you want to serve finger foods like ham and cheese egg muffins, or do you want full place settings with a main dish like cinnamon French toast? Decide what you want to serve, and then set up a buffet table so your guests can serve themselves.
Keep it simple. Pick 1 main dish; then add a few sweet and savory sides, including fresh fruit, to go along with that dish. This way there’s something for everyone on the menu.
Make as much of the food ahead as you can, so you’re more relaxed and able to enjoy your guests.
Think about making it a potluck, where each guest brings their favorite dish or beverage.
Decorate just a smidge. Doesn’t have to be elaborate. It can be as simple as adding a bouquet of fresh flowers to the table.
BOOKMARK THIS PAGE. All of my new breakfast brunch recipes will appear here as they are published.

Which Recipes Should I Make First?

If you want to start out simple, may I suggest making sausage egg muffins. They’re an excellent finger food and one that everyone will love.

If it’s pancakes you’re after, blueberry buttermilk pancakes and butterbeer pancakes are the best!

I’m a sucker for a good breakfast sandwich, including McDonald’s Egg McMuffin and a sausage and egg McMuffin with cheese.

More Breakfast Brunch Ideas

Look below for all sorts of breakfast brunch at home ideas…

$Tex-Mex Omelette Recipe$

Tex-Mex Omelette Recipe
$An omelette breakfast is a family favorite. How to make Tex-Mex omelettes using tenderloin tips, vegetables, and cheeses. Breakfast just got tastier than ever.$

Breakfast is one of my favorite meals of the day, especially on a holiday or a weekend when we might be a little more free to do as we wish. I love a good omelette, and Dan makes the absolute best omelettes in the world. When you combine Tex-Mex and the ever delicious omelette… well, you’ve got a winning omelette recipe and a yummy breakfast idea.

Usually we just add a few veggies and a little cheese to our omelettes. Sometimes we’ll add a little ham or bacon. This time, however, we used tenderloin tips we picked up at our local meat shop. The tenderloin adds flavor like no other, especially when combined with different cheeses and vegetables.

$An omelette breakfast is a family favorite. How to make Tex-Mex omelettes using tenderloin tips, vegetables, and cheeses. Breakfast just got tastier than ever.$

Below you’ll find the printable recipe. Memorial Day is coming up. What better way to celebrate than with an omelette to start your day?!

IF YOU LOVE THIS TEX-MEX OMELETTE RECIPE, TRY SOME OF OUR OTHER BREAKFAST FAVORITES:

Bacon, Egg, and Cheese Breakfast Muffin Cups

McDonald’s Egg McMuffin (Copycat Recipe)

Low Carb Sausage Egg Muffins

Easy Omelet Breakfast Muffin
Tex-Mex Omelette

An omelette breakfast is a family favorite. How to make Tex-Mex omelettes using tenderloin tips, vegetables, and cheese. Breakfast just got tastier than ever.
2 eggs/omelette
1 lb. tenderloin tips
5-6 small peppers
5-7 green onions
2-3 to matoes
10 oz. Queso Fresco
2-4 oz. shredded Cheddar cheese
2-4 oz. shredded Monterey Jack cheese
Cilantro
Avocado
Sour cream and salsa
Wash and chop peppers, green onions, and tomatoes.
Sauté peppers and green onions for 3-5 minutes, or until tender; remove and set aside.
Cook tenderloin tips in skillet until done to preference.
Combine peppers and green onions with meat; remove and set aside.
Beat 2 eggs/omelette.
Pour enough egg for 1 omelette into small skillet; sprinkle with Queso Fresco, and cook for 2-3 minutes or until done on one side.
Flip omelette over and cook other side for 2-3 minutes or until nearly done on that side.
Add small amount of filling, including tenderloin tips, peppers, green onions, tomatoes, Cheddar, and Monterey Jack, to half of one side of the omelette.
Close omelette by folding over. Cook for 1-2 minutes more or until cheeses begin to melt and inside of omelette is hot.
Serve immediately with cilantro, avocado, sour cream, and salsa. Enjoy!
Breakfast & Brunch
Tex-Mex
omelet recipe, steak omelet, Tex-Mex omelet, Tex-Mex omelette
May 12, 2015
Chocolate Glazed Donuts Recipe
Growing up, I remember my mom would make donuts, just out of the blue. Now that I’m grown and I know what goes into creating a recipe, I really think she had to be in the mood to make the donuts because donut making didn’t happen very often. It seemed like they were a LOT of work.

Her favorite kind of donuts were the ones you dipped in sugar while they were still warm. Mmmm, so good! Eventually, I may have to try those.

But lately, my chocolate tooth (aka, sweet tooth with a chocolate fetish), has been craving chocolate donuts big time. I probably shouldn’t oblige said chocolate tooth, but it had to happen sooner or later.

The result of my cravings? These yummy chocolate glazed donuts.

Chocolate donuts don’t last long in the Lockcuff household; in fact, they disappear rather quickly.

Lucky for me, these were super easy to make.

Ingredients do include sour cream, and they have a more cake-like, whoopie pie type of texture. I really want to make them just a bit lighter next time, but they really are quite yummy just the way they are.

After rolling out the dough and cutting each donut, we used a wok to fry the donuts.

Then after draining the donuts on paper bags, I dipped them in a simple powdered sugar glaze while still a bit warm (but cool enough to handle).

Let them drip on a wire rack, and eventually the glaze will harden to a deliciously sweet, slightly crispy outer covering on the surface of each donut. Yummo!

Below you’ll find a printable recipe. Enjoy!

Looking for more sweet breakfast treats?
Glazed Chocolate Donuts

Grab the recipe for glazed chocolate donuts that are easy to make. These tasty treats definitely disappear in a hurry with our boys. Yum!
Large Mixing Bowl
Rolling Pin
Donut Cutter
Brown Paper Lunch Bags
Wire Rack
Donuts:
2 tablespoons unsalted butter (softened)
3/4 cup cane sugar
1 large egg
1/2 teasoon vanilla extract
1 cup sour cream
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons salt
Canola oil (for frying)
Glaze:
2 tablespoons salted butter (softened)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups powdered sugar
1/4 cup whole milk
In a large mixing bowl, cream or mix together the unsalted butter and sugar.
Add the egg, vanilla extract, and sour cream to the creamed mixture, mixing well.
In a separate mixing bowl, sift or whisk together the dry ingredients, including the flour, cocoa powder, baking powder, and salt.
Add the dry ingredients to the creamed mixture, mixing well.
Roll the dough out on a floured surface to about 1/2 inch thickness.
Cut the donuts with a donut cutter or cup.
Heat 1-2 inches of canola oil in a large skillet over low to medium heat.
Fry each donut in the hot canola oil, cooking one side for 2-3 minutes, then turning to cook the other side another 2-3 minutes, or 'til done.
Drain the donuts on paper that will absorb the excess grease; brown paper lunch sacks work great!
To make the glaze, mix the softened butter, vanilla extract, almond extract, powdered sugar, and milk in a small mixing bowl. The glaze needs to be a thinner consistency, so it may require a bit more milk.
While still warm but cool enough to handle, dip the donuts in the glaze, and allow them to drip dry on a wire rack.
Serve with a mug of cold milk or a nice cup of hot coffee.
Breakfast & Brunch
American
chocolate donuts, chocolate donuts with glaze, chocolate glazed donuts, glazed chocolate donuts, homemade chocolate donuts, homemade chocolate glazed donuts
February 24, 2015
Caramel Pear Crumble Muffins Recipe
You know you’ve been there. You buy a bunch of fruit (pears, in this instance) just because it’s on sale; you have the best of intentions for it. You tell yourself the kids will eat it all for snacks or lunch sides; you may even have plans for baking.

Then a week or so later, you start to notice the fruit basket isn’t emptying quite as fast as you’d hoped. In fact, the pears now need eaten or used before they completely rot away. Story.of.my.life.

While my kids do eat loads of fresh fruit, it’s never as much as I’d hoped or thought they might eat when I buy a bunch of stuff that’s on sale. Life happens, we get busy, and the basket still sits there…full of fruit just waiting to be eaten or used up before it ruins.

The situation definitely calls for something homemade. And muffins or sweet breads are one of the easiest, most delicious things to make with fresh fruit.

These particular Caramel Pear Crumble Muffins are probably the most delicious muffins I’ve had in awhile. So tasty and my guys loved them too.

The muffins themselves have a hint of caramel and spice. The topping is a mixture of cinnamon, sugar, and butter; it gives a crunchy sweetness to the muffin.

Below you’ll find a printable recipe. Bake up a batch, slather with a little bit of butter, and enjoy!

More Quick Bread and Muffin Recipes:
Caramel Pear Crumble Muffins

Delicious recipe for pear crumble muffins with a hint of caramel, perfect for fall, Thanksgiving, and Christmas.
1/2 cup unsalted butter (softened)
1 1/2 cups granulated sugar
2 eggs
1/2 tsp. caramel extract
2 tbsp. apple butter
1/2 cup skim milk
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. apple pie spice
3 cups unbleached all-purpose flour
3 large pears (peeled, cored, and chopped)
Crumble Topping –
1/4 cup salted butter (softened)
2 tbsp. unbleached all-purpose flour
1 cup sugar
1 tsp. cinnamon
Pre-heat oven to 375°.
Cream butter and sugar. Add eggs, caramel extract, apple butter, and milk. Mix well.
Add dry ingredients, including baking powder, salt, apple pie spice, and flour, to mixture. Mix well.
Wash pears, and peel, core, and chop. Add to mixture.
For crumble topping, mix all ingredients together.
Add paper liners to muffin tin and fill with dough. Crumble topping on top.
Bake muffins at 375° for about 25-30 minutes, or until muffins begin to turn golden on top and toothpick comes out clean.
Serve and enjoy!
Breads & Muffins
American
caramel pear crumble muffins, caramel pear muffins, crumble muffins, muffin recipes, muffins, pear muffins
November 6, 2014
Strawberry Blackberry Muffins
Bake up a batch of soft and fluffy strawberry blackberry muffins to serve with breakfast or brunch. Delicious bakery style muffin recipe that’s filled with berries and so simple and easy to make!

This is the perfect time of year for any type of berry recipe. This past weekend we were so busy trying to get things done outside, that I felt the need for a baking break. What better thing to do than to make homemade blackberry strawberry muffins?

Spread a little butter on berry muffins, and you have a delicious snack filled with wonderful, berry-licious flavors.

Why You’ll Love This Recipe
- Muffins are so easy to make, especially when you use muffin liners, making for easy cleanup. These muffins are almost as easy as my Bisquick muffins.
- They’re filled with strawberries and blackberries.
- These muffins are so soft and fluffy.
- They’re perfect for breakfast, brunch, or a quick snack.
- Most of the ingredients, you probably already have on hand.
Ingredients and Substitutions Notes:

You need a handful of simple ingredients to make these muffins.
- Unsalted Butter – I prefer to use unsalted butter, so I can more easily control the amount of salt that goes into the muffins.
- Cane Sugar – You can also use granulated sugar.
- Large Egg – The fresher, the better, especially if you have farm fresh eggs.
- Whole Milk – You can substitute 2% milk or even skim milk, but I prefer to use the wholesome goodness of raw whole milk.
- Baking Powder – If you decide to make these muffins gluten-free, you might also want to add a little bit of xanthan gum, along with the baking powder.
- Salt – My favorite type of salt is Redmond sea salt.
- All-Purpose Flour – We use an unbleached all-purpose flour; you can also make delicious muffins with a good gluten-free flour.
- Berries – You’ll need chopped up blackberries and strawberries for these muffins. You can also use frozen berries instead of fresh; just don’t thaw them first; go ahead and add them into the batter frozen.
How to Make Strawberry Blackberry Muffins

While you do need to wash and prep the berries, making these fruit muffins is a pretty simple process.

I do use cupcake liners (just to save time washing the muffin tin), but you don’t have to use them. You can bake muffins without any liners at all; just be sure to grease the cups in the tin.

Be sure to pre-heat the oven to 375° F before mixing up the batter.
Mix up the Muffin Batter and Bake

Cream (or mix together) the butter and sugar in a large mixing bowl until the mixture is light and fluffy. Then beat in the egg, and blend in the milk.

In a separate bowl, whisk together the baking powder, salt, and flour. Then stir those dry ingredients into the buttery sugar mixture.

Gently fold the chopped berries into the batter.

Scoop the muffin batter into the prepared muffin tin; I like to use a batter spoon to make this step a little bit easier.
1. Then just bake the muffins at 375° F for about 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
We love to slice open the muffins and slather them up with fresh butter; they’re oh so good!
Expert Tips and Recipe FAQ’s

How do you keep berries from sinking in the muffins?
This batter is a really thick muffin batter, so it’s very unlikely the berries will sink. If it were a thinner batter, I’d recommend rolling the berries in the flour mixture before mixing them into the batter; but it’s really not necessary because of how thick the batter is.

How should I store leftover muffins?
You can store them in an airtight container on the counter. If you want them to stay fresher for longer, you can put them in the fridge, then re-heat before eating.

Can I freeze berry muffins?
Yes, you can. In fact, it’s really easy to do so. Just put them in a freezer bag or airtight container and put them in the freezer. They should keep for at least 3 months.

More Berry Recipes

Some of my favorite recipes include strawberry and blackberry recipes, but I also love blueberries. Here are a few of my favorites.
- Homemade blueberry muffins
- Blackberry jam without pectin – You can serve this with your muffins, yum!
- Strawberry shortcake with biscuits
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Strawberry Blackberry Muffins

Bake a batch of soft and fluffy strawberry blackberry muffins to serve with breakfast or brunch. Deliciously easy bakery style muffin recipe!
Large Mixing Bowl
Muffin Tins
Cupcake Liners
Batter Scoop
6 tablespoons unsalted butter (softened)
3/4 cup cane sugar
1 large egg
1/3 cup whole milk
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon sea salt
1 cup strawberries (chopped)
1/2 cup blackberries (chopped)
Pre-heat the oven to 375° F. Line muffin tins with cupcake liners.
Cream (or mix together) the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
Then beat in the egg, and blend in the milk.
In a separate bowl, whisk together the flour, baking powder, and salt. Then stir those dry ingredients into the buttery sugar mixture.
Gently fold the chopped berries into the batter.
Scoop the muffin batter into the prepared muffin tins; I like to use a batter spoon to make this step a little bit easier.
Bake the muffins at 375° F for about 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
Serve while warm. We love to slice open the muffins and slather them up with fresh butter.
Store leftover muffins in an airtight container on the counter. If you want them to stay fresher for longer, you can put them in the fridge, then re-heat before eating.

Breads & Muffins, Breakfast & Brunch
American
blackberry strawberry muffins, strawberry blackberry muffins
May 22, 2014
French Toast Cream Cheese Bagel Spread Recipe
Bagels have been a favorite breakfast item since Dan and I got married.

Before I met him, I’d hardly ever had bagels; growing up in the Midwest, they just weren’t that big a deal…. until I went to school in upstate New York and had the opportunity to visit New York City.

Mmmm, bagels in NYC are the best.

Anyway, occasionally, I like a flavored spread for my bagels. But store bought spreads can be a bit pricey, which is why I like coming up with my own flavored bagel spreads.

Below you’ll find a printable recipe. This bagel spread is super easy to make and only involves 4 ingredients. Rock on, right?! Enjoy!
French Toast Cream Cheese Bagel Spread

This French toast cream cheese bagel spread is super easy to make and only involves 4 ingredients.
1 – 8 oz. cream cheese
1/4 cup maple or pancake syrup
1/2 tsp. cinnamon
1/8 cup powdered sugar
Using a mixer, mix all ingredients together, blending well. Serve with a warm bagel, spreading on bagel to desired thickness.
This probably goes without saying, but be sure to refrigerate any leftovers. Enjoy!
Breakfast & Brunch
American
bagel spread, cream cheese bagel spread, French toast bagel spread
March 6, 2014
Carrot Bread Recipe
Sometimes a good bread recipe, whether it’s yeast bread or banana bread, is just what the doctor ordered.

This carrot bread recipe is from my grandmother’s recipe box. It really reminds me of zucchini bread or banana bread, mainly because of its texture and the way it slices.

I made it awhile ago, but I’m pulling this recipe back out. Hope you enjoy!

Looking for more homemade muffin or sweet bread recipes?
Carrot Bread

This carrot bread recipe is from my grandmother's recipe box. It really reminds me of zucchini bread or banana bread, mainly because of its texture and the way it slices.
1 cup granulated sugar
2/3 cup canola oil
2 eggs
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 cup grated carrots
1/2 cup chopped nuts (optional)
Mix sugar, oil, and eggs well. Sift together flour, baking soda, salt, baking powder, and cinnamon. Combine dry ingredients with wet ingredients, mixing well. Add grated carrots and chopped nuts.
Bake in greased and floured loaf pan at 375° for about 55 minutes. Cool about 10 minutes before removing from pan.
Serve and enjoy!
Breads & Muffins
American
carrot bread, quick bread recipes, quick breads
February 27, 2014
Strawberry Buttermilk Dinosaur Pancakes Recipe
Jaden is totally mesmerized with dinosaurs right now. From books to movies to toys, the boy just loves dinosaurs.

So, I decided to come up with a fun new recipe for kids. And why not make one of Jaden’s favorite things to eat in one of his favorite character shapes…. Dinosaur Pancakes.

These Strawberry Buttermilk Dinosaur Pancakes were a bit tedious to make…. Dan and I worked on them together. But it was so worth it seeing Jaden’s face.

More pancake recipes you may enjoy:
- Apple Cinnamon Buttermilk Pancakes
- Butterbeer Pancakes from Scratch
- Blueberry Buttermilk Pancakes
- Heart Shaped Buttermilk Pancakes
- Heart Shaped Pancakes with chocolate chips
Print the recipe for Strawberry Buttermilk Dinosaur Pancakes
Strawberry Buttermilk Dinosaur Pancakes

How to make strawberry buttermilk dinosaur pancakes kids will love for breakfast or brunch!
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons pure cane sugar
1 large egg
1 1/4 cups buttermilk
3 tablespoons canola oil
1/2 cup strawberries (chopped)
Stir together first 5 ingredients in a large bowl; make a well in center of mixture.
Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
Wash, stem, and chop strawberries. Mix into batter.
Heat a lightly greased griddle.
Spray each cookie cutter very well with cooking spray. Place cookie cutter onto griddle.
Carefully pour, or squeeze if using a squeeze bottle, batter into each cookie cutter. Do not remove cookie cutter just yet; allow pancakes to cook until tops are covered with bubbles and edges look cooked.
Then carefully remove cookie cutter from pancake.
Carefully turn the pancake, and cook the other side.
Serve with fresh fruit, butter, maple syrup, or powdered sugar.
Pancakes, Waffles, & French Toast
American
breakfast recipes, buttermilk pancakes, dinosaur pancakes, dinosaur shaped pancakes, strawberry buttermilk pancakes, strawberry pancakes
February 13, 2014
Banana Bread Recipe from Miss Esther’s Kitchen
An entire list of fall recipe ideas is sitting on my desk in the form of a post it note, and this recipe is the first one I just felt the need to share. This banana bread comes to you via my grandma’s recipe box; she’d gotten this recipe from her dear friend, Miss Esther.

I wish I could take you back in time…. Miss Esther and her brother Wayne lived in an old farmhouse just down the hill from my grandparents’ farm.

We called her Miss Esther, in part because it was a sign of respect; but she’d also taught in a one room schoolhouse at one time, and that was what everyone called her. When I was growing up, she was known to write a “neighborly” column in our local newspaper; this column filled everyone in on the details of what everyone else was doing.

I used to love reading that column and seeing my family’s names; it was as if we were famous in our small country community of hard-working farmers. Miss Esther also weaved rugs and raised chickens.

Grandma and Mom would scoop me up, and off we’d go to Miss Esther’s house to buy a good supply of eggs. Of course, we’d stay and visit, and time would pass us by, as we sat in Miss Esther’s kitchen chatting.

I miss those days…. the stories, the beautiful rugs, spending time with someone who’d been around for a long while and had a lot of wisdom…. and gossip…. to impart.

You will definitely enjoy this banana bread. Full of flavor and moist deliciousness, it’s also a very simple recipe to make. Enjoy!

Looking for more homemade muffin or sweet bread recipes?
Banana Bread from Miss Esther’s Kitchen

How to make Miss Esther's banana bread, warm and fluffy from the oven, and bursting with fresh banana flavor.
1/2 cup shortening
1 cup sugar
3 large eggs
3 bananas (mashed)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped walnuts (optional)
Mix shortening and sugar together; then add eggs. Mash up bananas, adding to mixture. Mix dry ingredients together; then add to mixture.
Grease bread pan. Pour batter into bread pan; batter will be slightly thick. Bake at 350° for about 40 minutes. It may take an hour or more for the bread to be fully done in the middle; use a toothpick to test.
Serve with butter while warm.
Breads & Muffins
American
banana bread
September 26, 2013
Keeping it Simple in the Kitchen ~ Easy Omelet Breakfast Muffin {Recipe}
Thanks to Land O’Lakes for sponsoring this recipe. All opinions are my own.

Probably the most important thing to really get our day started right is a good, nutritious breakfast. I’m about to share my husband’s delicious recipe with you for an Easy Omelet Breakfast Muffin…. you’ll never look at breakfast sandwiches the same again after trying this bad boy.

Mmmm, I’m hungry just thinking about it.

First, though, how do you simplify your morning routine, your kitchen, meals, etc.?

We’ve simplified the morning routine by sharing the workload in the mornings. Generally, I’ll get laundry going and get lesson plans written down for the day.

Dan has taken on the chore of making breakfast almost every weekday morning, and I can’t even tell you how much smoother our day goes because of that.

Another way we’ve simplified our kitchen is that we make sure we keep important ingredients and staples on hand, as well as healthy snacks for the boys (within their reach and in a designated spot).

Speaking of ingredients, let’s talk about our easy breakfast recipe. We first made these breakfast sandwiches while camping last summer in the Smoky Mountains; that’s how easy they are.

Below is a printable recipe, without photos, for your convenience.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR THIS EASY OMELET BREAKFAST MUFFIN!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious omelet breakfast muffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

Tips for how to make an Easy Omelet Breakfast Muffin

Start by gathering your ingredients…. eggs, Pineapple Ham (or any type of ham will work), salsa, cheese, Land O Lakes® Butter with Canola Oil, and English muffins.

Start by adding a bit of Land O Lakes® Butter with Canola Oil to your skillet, letting it sizzle and melt.

The great thing about this butter is that it’s made with only 3 simple ingredients: sweet cream, canola oil, and salt. Don’t you just love the sound of sweet cream?

Did you notice they’re all easy to read ingredients? It contains no artificial ingredients, definitely a plus, something we’re becoming more and more conscious of as we buy groceries.

I also like that it’s made by Land O’Lakes, a farmer-owned cooperative that’s been around for more than 90 years.

When the butter has melted, add eggs, one by one, also breaking the yolks.

After the eggs have cooked somewhat, add a spoon of salsa to each one.

Finish cooking each egg until it’s well done, and add cheese to melt.

Once cheese is melted and eggs are fully cooked, remove from skillet, and set aside in a warm spot. Add ham to skillet, just warming ’til slightly crisp around the edges.

Meanwhile, toast English muffins, adding easily spread Land O Lakes® Butter with Canola Oil to each toasted muffin.

That’s another great thing about this butter is that it’s spreadable right out of the refrigerator. It’s oh so creamy and tastes so good.

Once you’ve buttered your English muffins, add cheesy omelets and a thin slice of warmed ham, forming a breakfast sandwich fit for a queen.

This is definitely one of our favorite easy breakfast meals; it’s so quick and easy to make. Plus, we’re not starving by 10 am. It’s very filling.

It could also be made healthier by only using egg whites, just another option.

Hungry for more easy breakfast ideas?

Bacon, Egg, and Cheese Breakfast Muffin Cups

Low Carb Sausage Egg Muffins

McDonald’s Egg McMuffin (Copycat)

Cheesy Baked Frittata with Ham, Peppers, and Tomatoes
Easy Omelet Breakfast Muffin

Cheesy delicious omelet sandwich made with eggs, salsa, cheese, and English muffins. Family favorite breakfast idea!
4 large eggs

4 slices ham (we love using pineapple ham)

4 tablespoons salsa

4 slices American cheese

4 tablespoons salted butter

4 whole English muffins
Start by adding a bit of Land O Lakes® Butter with Canola Oil to your skillet, letting it sizzle and melt. When the butter has melted, add eggs, one by one, also breaking the yolks. After the eggs have cooked somewhat, add a spoon of salsa to each one. Finish cooking each egg until it’s well done, and add cheese to melt.

Once cheese is melted and eggs are fully cooked, remove from skillet and set aside in a warm spot. Add ham to skillet, just warming ’til slightly crisp around the edges.

Meanwhile, toast English muffins, adding easily spread Land O Lakes® Butter with Canola Oil to each toasted muffin. Once you’ve buttered the English muffins, add cheesy omelets and a thin slice of warmed ham, forming a breakfast sandwich fit for a queen.

This sandwich could also be made healthier by only using egg whites, just another option. Serve and enjoy!
Breakfast

American

omelet breakfast sandwich
March 7, 2013
Heart Shaped Buttermilk Pancakes {Recipe}
My kids love pancakes and French toast, though we don’t really have them often for breakfast. Once in awhile, though, usually on a weekend, we’ll have a special breakfast treat.

Valentine’s Day definitely calls for special heart shaped pancakes, along with lots of fresh fruit on the side. Heart shaped chocolate chip pancakes are another great option for your Valentine.

Below is a printable recipe, without photos, for your convenience.

This recipe is out of our family cookbook, given to us as a wedding gift. Sift and stir together dry ingredients in bowl; then make a well in the center of the mixture. Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.

Add blueberries or other type of fruit to batter.

Lightly spray griddle with cooking spray, and heat to a moderate temperature; lightly spray heart shaped cookie cutters on inside rim, as well.

Place cookie cutters onto griddle, and pour batter into cookie cutters for each pancake.

Cook pancakes until tops are covered with bubbles and edges look cooked. Remove cookie cutters, turn pancakes, and cook on other side.

Cook well, until pancakes are browned and cooked through. Tip: You may want to double the recipe and add a few pancakes to the freezer for quick use on weekday mornings.

Serve with butter, warm syrup, a dusting of powdered sugar, and fresh fruit on the side. Enjoy!

More pancake recipes you may enjoy:
Heart Shaped Buttermilk Pancakes

Valentine's Day definitely calls for special heart shaped buttermilk pancakes, along with lots of fresh fruit on the side.
1 1/4 cups all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
2 tbsp sugar
1 large egg
1 1/4 cups buttermilk
3 tbsp vegetable oil
Sift and stir together dry ingredients in bowl. Then make a well in center of the mixture.
Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
Add blueberries or other type of fruit to batter, if desired.
Lightly spray griddle with cooking spray, and heat to a moderate temperature; lightly spray heart shaped cookie cutters on inside rim, as well.
Place cookie cutters onto griddle, and pour batter into cookie cutters for each pancake; I filled cookie cutters about a third to halfway, depending on the size of each cookie cutter.
Cook pancakes until tops are covered with bubbles and edges look cooked.
Remove cookie cutters, turn pancakes, and cook on other side. Cook well, until pancakes are browned and cooked through.
Serve with butter, warm syrup, a dusting of powdered sugar, and fresh fruit on the side. Enjoy!
Tip: You may want to double the recipe and add a few pancakes to the freezer for quick use on weekday mornings.

Pancakes, Waffles, & French Toast
American
breakfast, breakfast recipes, brunch, buttermilk pancakes, heart pancakes, heart shaped buttermilk pancakes, pancakes
January 31, 2013
Gingerbread Loaf Recipe without Molasses
Grandma’s homemade gingerbread loaf recipe without molasses makes moist, soft cake full of the best spiced flavor. This classic quick bread is baked perfect for a holiday dessert!

When I was a little girl, my mom would make gingerbread loaf, pull it out of the warm oven, and slather it with butter. I barely remember it, but I do remember it being really special, a homemade gingerbread treat.

One weekend I searched through my grandma’s recipe box, looking for gingerbread loaf cake, and I found just the recipe… A bit tattered, but definitely still readable and so very special because it looks like it’s been used quite a lot.

What Is Gingerbread Loaf?

When you think of gingerbread, you probably automatically think gingerbread cookies. This gingerbread loaf is essentially a gingerbread cake recipe without molasses, but in loaf form. Mom used to make it in a 9×13 cake pan too, so it can be either/or.

Did you know it’s thought that gingerbread actually originated in Greece? There’s also history of it in China and then in Europe… But it was first made in Greece.

And just for kicks and giggles, gingerbread houses first came along in Germany in the 16th century. Sometimes I find little historical facts like this fascinating.

Why You’ll Love This Recipe

There are definitely a few reasons to love this gingerbread loaf recipe without molasses…
- You can serve it for breakfast or dessert. It’s great for both!
- It’s delicious sliced with a simple dollop of butter spread into each slice.
- It’s quick and easy to make, especially perfect for last minute.
- This recipe makes 2 loaves, so you can eat one and gift the other.
- When baked, it’s not too sweet, not too strong…. it makes a really delicious breakfast treat or snack.
Ingredients and Substitutions Notes:

You’ll need a handful of ingredients, most of which you probably already have in your pantry.
- Butter – While I prefer to use unsalted butter when baking, you can also use salted. Just know that unsalted allows you to more easily control the amount of salt in the recipe.
- Cane Sugar – You can also use granulated sugar.
- Large Eggs – These are better used at room temperature.
- Light Corn Syrup – While this is a gingerbread loaf recipe without molasses, I do use light corn syrup, which adds to the sweetness and gives a moister texture to the loaf cake. My grandma’s recipe calls for Ribbon Cane Syrup, and it seems to be a darker syrup but not quite as dark as molasses. However if you can’t find any, a good substitute is actually molasses or light corn syrup.
- Buttermilk – I love using buttermilk for its leavening effect, especially when I’m making a recipe gluten-free. It really helps with rise, no matter what you’re baking. Now… If you don’t have buttermilk, you can easily make a substitute out of milk and vinegar. Just add a tablespoon of vinegar to a glass measuring cup; then fill up to the 1 cup line with milk. Give it a little stir, and allow it to sit for just a few minutes. This makes an excellent substitute for buttermilk.
- All-Purpose Flour – I prefer to use an unbleached all-purpose flour, like King Arthur. If you’re making gluten-free gingerbread, I recommend using a quality gluten-free flour like my favorite, and add maybe 1/4 teaspoon of xanthan gum, as well.
- Baking Soda and Salt – I recommend using a good sea salt, like Redmond.
- Ground Spices – You’ll need ground ginger and ground allspice.
How to Make This Gingerbread Loaf Recipe without Molasses

Before you get started mixing up the batter, be sure to pre-heat the oven to 350° F and grease 2 loaf pans.
1. First cream (which means mix) the softened butter and sugar together in a large bowl.
1. Then beat in the eggs.
2. Next add the corn syrup and the buttermilk, mixing everything together well.
3. In a separate large bowl, sift or whisk together the dry ingredients, including the flour, baking soda, salt, ground ginger, and ground allspice.
4. Add the dry ingredients to the creamed mixture, and mix well.
1. Divide and spread the batter in the prepared loaf pans.
1. Bake at 350° F for about 45 minutes, or ’til a toothpick inserted in the center of each loaf comes out clean.
Serve gingerbread loaf with butter; it’s definitely best while warm.

We really enjoy this gingerbread loaf recipe. It’s not too sweet, not too strong; it makes a really delicious breakfast treat or snack.

Expert Tips and Recipe FAQ’s

How can you prevent dry bread or cake?
This is the main reason this recipe calls for light corn syrup. It gives it more of a moist texture, rather than a dry, mealy crumb. Also, watch your bake time. Ovens can vary, so your ginger loaf cake may bake faster; it may not take 45 minutes. If over baked, it can turn out dry and crumbly.

How do you store gingerbread loaf?
Gingerbread loaf cake can sit out on the counter; there’s no need to refrigerate it. It should keep well for 2-3 days. But good luck keeping it that long, because in my house, it’s usually gone within a day. Gobbled up!

Can you freeze ginger loaf?
Yes, you totally can. You can make this ahead of time and freeze it. Just allow it to cool before wrapping in plastic wrap and aluminum foil, and place it in an airtight, freezer-friendly container or freezer bag. Then freeze. It should keep for up to 3 months in the freezer.

Recipe Variations

There are a few ways you can tweak this recipe to add more oomph, flavor, different textures, etc. Here are a few of those ways…
- Put an icing or glaze on top. You can always drizzle a simple powdered sugar icing on top; maybe even add a little citrus flavor to the drizzle by squeezing in a bit of lemon juice or orange juice to the icing. Of course, you can also make a thinner form of cream cheese frosting to drizzle on top, as well. Yum!
- Add walnuts or pecans to the batter; then sprinkle a few chopped nuts on top before baking.
- Add chocolate chips to the batter before baking.
- Mix raisins or dried cranberries into the batter before baking.
- Add 1/2 teaspoon ground cinnamon to the dry ingredients when mixing.
- Add a teaspoon or so of vanilla extract to the batter for more flavor.
More Quick Bread and Muffin Recipes
And if you’re looking for more holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Gingerbread Loaf Recipe without Molasses

Grandma's homemade gingerbread loaf recipe without molasses makes moist, soft cake full of the best spiced flavor. Classic quick bread!
Mixer
Loaf Pans
1 cup unsalted butter (softened)
1 cup cane sugar
3 large eggs
1 cup light corn syrup
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
Pre-heat the oven to 350° F, and grease and flour 2 loaf pans.
In a large mixing bowl, cream or mix together the softened butter and sugar.
Beat in the eggs.
Then add the corn syrup and buttermilk, mixing well.
In a separate large bowl, whisk together the flour, baking soda, salt, ginger, and allspice.
Add the dry ingredients to the creamed mixture, and mix well.
Divide and spread the batter in the prepared loaf pans.
Bake at 350° F for about 45 minutes, or 'til a toothpick inserted in the center of each loaf comes out clean.
Serve while warm with a generous slather of butter.
Breads & Muffins, Desserts
American
ginger loaf, ginger loaf cake, gingerbread cake recipe without molasses, gingerbread loaf, gingerbread loaf cake, gingerbread loaf recipe, gingerbread loaf recipe without molasses, homemade gingerbread
December 20, 2012
Cinnamon Streusel Coffee Cake with Pecans
Bake up an easy to make cinnamon streusel coffee cake with pecans for breakfast or brunch. This praline coffee cake is moist, buttery, and topped with a crispy cinnamon sugar topping that can’t be beat.

With holidays throughout the year, coffee streusel cake seems just the right recipe to make. This particular coffee cake recipe is from my grandma’s recipe box.

This brown sugar coffee cake is so delicious, and the batter is a thick, deliciously rich batter. It’s a delight for the senses as it bakes with its sweet, cinnamon smell wafting through the house, and a taste of heaven when it’s done.

Why You’ll Love This Recipe
- It’s super easy to make, and it bakes in about an hour.
- The cake is buttery and moist, while the cinnamon sugar topping gives a crispy texture to the top of the cake. The cake pairs so well with that delightfully crispy topping.
- You can eat it for dessert, or make it for breakfast or brunch. It’s perfect for both.
- It’s an old-fashioned cinnamon coffee cake that’s especially perfect for Easter, Thanksgiving, and Christmas.
- You can take it to a family get together or a church potluck.
Why Is It Called Coffee Cake?

Since the time that coffee was introduced to Europe in the 1600’s, Scandinavians liked to pair their coffee with things like sweet breads and cakes. However, the name ‘coffee cake’ really wasn’t commonly used until the late 1800’s.

As Dutch and German immigrants came to the United States, bringing their cherished family recipes with them, coffee cake began to be very popular, especially on the East Coast.

O&H Danish Bakery wrote a very fascinating and interesting history of coffee cake, where you can read more about this sweet breakfast treat and how it came to be.
Ingredient Notes

Most of the ingredients you probably already have on hand. Here are a few with notes…
- Butter – I like to use unsalted butter for the cake and salted butter for the topping. Whatever you do, be sure to use real butter; don’t use margarine, as that will completely change the texture and flavor of your finished cake.
- All-Purpose Flour – You can make this with regular all-purpose flour or a good gluten-free all-purpose flour. Just be sure if you do make it gluten-free that you also add a little xanthan gum, as well as check all of your other ingredients to make sure they’re truly gluten-free.
- Evaporated Milk – You can use any brand of evaporated milk you happen to have.
- Brown Sugar, Cinnamon, and Chopped Pecans – These 3 ingredients, along with the flour and butter, really give the topping the best flavor. In my opinion, they really make the recipe. While I love pecans in this coffee cake, if nuts aren’t your thing, that’s ok; go ahead and leave them out.
How to Make Cinnamon Streusel Coffee Cake

Before you get started, be sure to gather your ingredients. Then grease an 8×8 baking dish, and pre-heat the oven to 350° F.

Also, keep in mind that you can double this recipe and make it in a 9×13 baking dish or a bundt pan, if you’re needing to feed a bigger crowd.
Let’s Start with the Batter…
1. Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well ’til combined.
2. Sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
3. Mix together the evaporated milk and lemon juice in a liquid measuring cup.
4. Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
1. At this point, you’ll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.
Now for the Topping…
1. Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
2. Add the chopped pecans and softened salted butter to the mixture, mixing ’til combined.
3. Your mixture will be a crumbly mixture, perfect for crumbling onto the cake.
How to Layer a Praline Coffee Cake
1. Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
2. Cover with half the batter.
3. Then crumble 1/3 more of the praline topping mixture.
4. Scoop and spread the remaining batter on top of that.
5. Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
6. Bake the cake at 350° F for about 1 hour, or ’til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.
Expert Tips and Recipe FAQ’s

What’s the difference between coffee cake and crumb cake?
Coffee cake is more cake, less topping; crumb cake is more topping, less cake. Crumb cake has a much thicker topping on it.

How can I keep streusel topping crunchy?
This particular recipe has a crispy streusel topping. However, if warmed in the microwave, it could grow a bit soggy. I’d recommend re-heating it, covered in foil in the oven for a few minutes, before serving, if you want to serve it warm.

Why does the streusel sink?
As your coffee cake bakes, the streusel will sort of meld into the cake… Meaning some of it will actually melt and combine with the top of the cake. It’s made of things that melt together, including the butter, cinnamon, and sugar; and that’s ok. However, the flour is there to keep the whole thing from just melting down into the cake entirely, and that melding together, in my opinion, is what makes this cake taste even better.

Can I make this cinnamon streusel cake ahead of time?
Yes, in fact, you can mix up the batter and the topping, throw it all together according to the recipe; then cover your baking dish and place it in the fridge ’til you’re ready to bake it the next morning. If you’re actually baking it ahead of time, I would recommend baking it no more than 1 day in advance. Then just cover it and store it on the counter ’til you’re ready to serve it.

Can I freeze coffee cake with pecans?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

More Brunch Recipes to Enjoy:

If you enjoy this praline coffee cake recipe, you’ll enjoy these recipes too.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Cinnamon Streusel Coffee Cake with Pecans

Easy to make cinnamon streusel coffee cake with pecans. Moist, buttery, and topped with a crispy cinnamon sugar topping.
8×8 Baking Dish
Mixer
Liquid Measuring Cup
Coffee Cake Batter:
1/4 cup unsalted butter (softened)
6 tablespoons cane sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup evaporated milk
1/2 tablespoon lemon juice
Streusel Topping:
3/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
6 tablespoons all-purpose flour
1/4 cup chopped pecans
1/4 cup salted butter (softened)
Grease an 8×8 baking dish, and pre-heat the oven to 350° F.
Coffee Cake Batter:
Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well 'til combined.
In a separate bowl, sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
Mix together the evaporated milk and lemon juice in a liquid measuring cup.
Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
At this point, you'll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.
Streusel Topping:
Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
Add the chopped pecans and softened butter to the mixture, mixing 'til combined. The mixture will be a crumbly mixture, perfect for crumbling onto the cake.
Layer the Cake:
Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
Cover with half the batter.
Then crumble 1/3 more of the praline topping mixture.
Scoop and spread the remaining batter on top of that.
Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
Bake the cake at 350° F for about 1 hour, or 'til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.
How can I keep streusel topping crunchy?
This particular recipe has a crispy streusel topping. However, if warmed in the microwave, it could grow a bit soggy. I’d recommend re-heating it, covered in foil in the oven for a few minutes, before serving, if you want to serve it warm.

Can I make this cinnamon streusel cake ahead of time?
Yes, in fact, you can mix up the batter and the topping, throw it all together according to the recipe; then cover your baking dish and place it in the fridge ’til you’re ready to bake it the next morning. If you’re actually baking it ahead of time, I would recommend baking it no more than 1 day in advance. Then just cover it and store it on the counter ’til you’re ready to serve it.

Can I freeze coffee cake with pecans?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

Breakfast & Brunch, cakes, Desserts
American
brown sugar coffee cake, cinnamon streusel cake, cinnamon streusel coffee cake, coffee cake, coffee cake recipe, coffee cake with pecans, coffee streusel cake, old fashioned cinnamon coffee cake, praline coffee cake, streusel coffee cake recipe
March 29, 2012