Yield: 4-6 servings

Ingredients:

3 cups frozen shredded hash brown potatoes, thawed

1 egg, lightly beaten

1/4 cup Parmesan cheese, grated

Filling

1 1/2 cups sliced zucchini

3/4 cup diced sweet red pepper

1 tbsp butter

1/2 cup diced fully cooked ham

2 eggs, lightly beaten

1/4 cup milk

1 1/2 tsp dried basil

salt and pepper to taste

3/4 cup shredded Monterey Jack cheese

Instructions:

1. In a bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9″ pie plate. Bake at 400°F for 16-20 mins or until golden brown.
2. Meanwhile, in a skillet, sauté the zucchini and red pepper in butter until crisp-tender. Remove form the heat. Stir in the ham, eggs, milk, basil, salt and pepper. Pour into crust. Sprinkle with Monterey Jack cheese.
3. Bake at 400°F for 15-20 mins or until a knife inserted near the center comes out clean. Let stand for 5 mins before cutting.

Ingredients:

1 loaf day-old French Bread, sliced into 1″ thick pieces

8 eggs

2 cup whole milk

1 1/2 cups heavy cream

3/4 cup sugar, divided

2 tbsp vanilla extract

2 tbsp cinnamon

4 medium apples

1/2 cup pecans, chopped

1 tbsp butter

Maple syrup for drizzling

Instructions:

1. Core, Peel and quarter the apples, then slice into 1/4″ thick slices. Place in a bowl and toss with 1 tbsp cinnamon and 1/4 cup of the sugar, making sure that the apples are well coated. Set aside.
2. In a large bowl, whisk together eggs, 1/4 cup of sugar, remaining tbsp of cinnamon, vanilla, milk and cream.
3. Grease the bottom of a large baking pan with 1 tbsp of butter. Dip half of the slices of bread in the egg mixture quickly, one at a time, and place in the pan. Spread half of the apple mixture over the bread. Repeat with the remaining bread and apple mixture. Then pour the remaining egg mixture over the top of the pan. Sprinkle the chopped pecans and remaining 1/4 cup of sugar over the top. Cover with foil and refrigerate overnight.
4. Remove the pan from the refrigerator 30 mins before baking to warm to room temperature. Preheat the oven to 350°F and bake 45 mins, covered. Remove foil and bake an additional 10 mins. Serve warm, drizzled with maple syrup.

Serves 8

Ingredients:

1 lb spicy breakfast sausage

1/2 lb diced bacon

4 eggs

1/2 tsp salt

1/8 tsp ground black pepper

1/2 tsp dry mustard

1/2 tsp Worcestershire sauce

2 cups milk

6 slices wheat or white bread, cubed

8 oz grated cheddar cheese

Instructions:

1. Coat a 9×13″ pan with nonstick cooking spray.
2. In a skillet over medium-high heat, cook sausage, breaking it up with a spoon until fully done. Remove sausage from skillet, add diced bacon and cook until crispy. Remove from skillet.
3. In a bowl, whisk together eggs, salt, pepper, mustard, Worcestershire sauce and milk.
4. Layer bread, sausage, bacon and cheese in the pan. Pour the egg mixture over the entire casserole. Using a spoon, press down to ensure that all ingredients are submerged. Cover and place in the fridge overnight.
5. Remove dish form fridge, Preheat oven to 350°F. Bake, covered, 1 hr or until firm in center. Allow to cool for 10 mins before serving.

Serves 10

Ingredients:

12 slices day-old bread

1pkg. cream cheese (8 oz.)

2 cups blueberries, divided use

2 eggs

2 cups milk

1/3 cup maple syrup or honey

1 cup sugar

2 tbsp cornstarch

1 cup water

1 tbsp (1/8 stick) butter

Instructions:

1. Coat a 9×13″ pan with nonstick cooking spray. Cut bread into 1″ cubes and place half of them in the pan.
2. Cut cream cheese into 1/2″ cubes and place on top of cubed bread. Top with 1 cup blueberries and then remaining half of bread cubes.
3. In a large bowl, beat together eggs, milk, and maple syrup or honey. Pour over bread mixture. Cover and chill in the fridge 8 hr or overnight. Remove from fridge 30 mins before baking.
4. Preheat oven to 350°F. Bake covered for 30 mins, then uncover and bake an additional 30 mins, or until center of French toast it set.
5. In a saucepan combine sugar, cornstarch and water. Bring to a boil, then stir constantly for 3 mins. Stir in remaining 1 cup blueberries.
6. Reduce heat. Simmer 8-10 mins, or until berries burst. Remove from heat and stir in butter. Serve warm over blueberry french toast.

Makes 12 | Bake: 20-25 mins | Total Time: 30 mins

Ingredients:

1 pkg. frozen puff pastry, (17.3 oz.) thawed (17.3 oz.)

1/4 cup spicy brown, Dijon or whole grain mustard

1 lb. ground breakfast sausage

1 egg, lightly beaten

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. On a cutting board, unfold the two pastry sheets. Slice pastry into thirds along the folds. Slice each third in half to make 12 rectangles. Spread a thin layer of mustard onto each pastry section.
3. Divide breakfast sausage into 12 small balls, then roll each ball into a finger-size log. Place sausage log onto end of pastry rectangle and roll it up into pastry.
4. Place sausage rolls onto parchment-lined baking sheet. Slice two small slits across the top of each roll. Brush with egg.
5. Bake 20-25 mins or until golden brown. Allow sausage rolls to rest 7-10 mins before serving.

Ingredients:

2 cups all purpose flour

2½ tsps baking powder

1 tsp baking soda

¾ tsp salt

2 Tbsp sugar

2 large eggs

¼ cup oil

2 cups buttermilk*

*For “mock buttermilk”, use 1¾ cups milk + ¼ cup lemon juice; stir and allow to sit for 5 minutes or until thickened.

Instructions:

1. Combine dry ingredients.
2. Combine wet ingredients.
3. Pour wet ingredients into dry, and mix well. There will be some lumps, but try to break up any big ones.
4. Preheat pan (lightly greased or buttered) or nonstick griddle over medium heat.
5. Pour batter onto griddle by scoops (¼-⅓ works well). Once bubbles on the top form and pop, and the edges look cooked, flip over for another minute or until golden on both sides.
6. Keep cooked pancakes warm by placing a towel over while cooking the remaining batter.

NOTE: you can easily use this as a basic pancake recipe and add fruit, nuts, chocolate chips, or our favorite: pumpkin puree and pumpkin pie spice. Yum!

Allergen-friendly Subs:

Flour: sub your favorite gluten free all purpose flour blend. We like both King Arthur and Montana.

Eggs, per egg:

1. Flegg (Flax Egg) 1 Tbsp flax meal + 2 Tbsp water; mix and allow to sit for 5 minutes.
2. Our favorite Egg Substitute Recipe works brilliantly here!

Milk: substitute your favorite milk alternative—we love Oatly Super Basic oat milk, with minimal ingredients! Note: depending on your milk substitute, making mock buttermilk with it may or may not thicken the milk, but the acid in the lemon juice WILL react with the rising agents to give the same fluffy effect.

Ingredients

26 oz. bag frozen hashbrowns

2 cups shredded cheese

1/4 cup minced onion (or more)

1 cup milk

1/2 cup beef broth

2 tbsp butter, melted

1 dash garlic powder

1 tsp salt

1/4 tsp black pepper

Instructions

1. Preheat oven to 425°F. Combine hash browns, cheese and onion in a large bowl. Combine milk, broth, half the butter, garlic powder, salt and pepper in another bowl. Mix until well blended, then pour over hashbrown mixture and stir well. Heat the remaining butter in a large, ovenproof skillet over high heat.
2. When the skillet is hot, add hashbrown mixture. Cook, stirring occasionally, until hot and all the cheese has melted (about 7 minutes). Place skillet in the oven and bake for 45-60 minutes, or until the surface of the hashbrowns is dark brown.

Yield: 4 servings | Prep: 20 mins | Bake 15 mins

Ingredients

3 tbsp butter

1  1/2 red potatoes, chopped

1/4 cup minced fresh parsley

2 garlic cloves, minced

3/4 kosher salt

1/8 tsp pepper

8 eggs

1/2 cup shredded extra-sharp cheddar cheese

Instructions

1. Preheat the oven to 400°F. In a 10-inch ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With back of spoon, make four wells in the potato mixture; break two eggs into each well.
2. Bake 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute or until cheese is melted.

Ingredients

1 prepared crust

12 bacon strips, cooked and crumbled

1 cup cheese (can use blend amounting to 1 cup)

1/3 cup onion

4 large eggs

2 cups milk

3/4 tsp salt

1/4 tsp sugar

1/8 tsp cayenne

Instructions

1. Preheat the oven to 450°F. Prepare crust in pie pan. Prick all over with a fork. Cover edges with a pie shield or a piece of foil, folded into quarters with a circle cut out of the open end. Bake for 10 minutes. Reduce heat to 375°F.
2. Pour “dry” ingredients into crust.
3. Whisk together wet ingredients and seasonings.
4. Pour over filling
5. Bake for 30-35 minutes or until knife inserted in center comes out clean.
6. Let stand for 10 minutes before cutting.

Ingredients

1/4 cup butter

2 large cloves garlic

1/2 large onion, chopped

1 (10-oz.) bag frozen chopped spinach, thawed and drained

1 (6-oz) container feta cheese, crumbled

1 (8-oz) pkg. shredded cheddar

Salt and pepper to taste

1 (9-inch) deep dish pie crust

3 eggs, beaten

3/4 cup milk

1 (4.5-oz) can mushrooms, drained

Instructions

1. Preheat the oven to 375°F. Poke bottom and sides of crust lightly, the bake for 5 minutes.
2. In a medium skillet, sauté garlic and onion in butter until lightly browned, about 7 minutes. Press liquid out of spinach, then stir in along with mushrooms, feta, and 1/2 cup Cheddar. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into pie crust, allowing egg mixture to thoroughly combine until spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar, and bake for an additional 15-20 minutes or until set in the center. Allow to stand 10 minutes before serving.