Prep: 25 mins | Bake: 30 mins + cooling | Makes: 12 servings

Ingredients:

1 lb. bulk pork sausage

1 cup all-purpose flour

1 cpu whole wheat flour

2 tsp baking powder

1/2 tsp salt

2 large eggs

1/2 cup packed brown sugar

1/2 cup apple cider or juice

1/2 cup vegetable oil

2 medium apples, peeled and shredded (about 1 1/2 cups)

Topping:

1/4 cup old-fashioned oats

1/4 cup packed brown sugar

2 tbsp all-purpose flour

2 tbsp cold butter

Maple syrup, optional

Instructions:

1. Preheat oven to 350°F. Grease and flour a 9″ round baking pan. In a skillet, cook sausage over medium heat 6-8 minutes or until no longer pink; breaking into crumbles; drain.
2. In a large bowl, whisk flours, baking powder and salt. In another bowl, whisk eggs, brown sugar, apple cider and oil until blended. Add to flour mixture; stir just until moistened. Fold in apples and half of the sausage. Transfer to prepared pan.
3. In a bowl, mix oats, brown sugar and flour; cut in butter until crumbly. Stir in remaining sausage. Sprinkle over batter. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Serve warm. If desired, drizzle with maple syrup.

Prep: 25 mins | Bake: 25 mins | Makes: 18 servings

Ingredients:

1 pkg. white cake mix (regular size)

2 large eggs

2/3 cup water

1/2 cup all-purpose flour

1/4 cup vegetable oil

Topping:

1 cup packed brown sugar

3/4 cup chopped pecans

1/4 cup butter, melted

Drizzle:

1 cup confectioners’ sugar

1 tbsp light corn syrup

1 tbsp water

Instructions:

1. Preheat oven to 350°F. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, flour, oil and remaining cake mix; beat on low speed for 30 seconds.Beat on medium speed for 2 minutes. Transfer to a greased 9×13″ baking pan.
2. In a small bowl, combine brown sugar, chopped pecans and reserved cake mix; stir in melted butter until crumbly. Sprinkle over cake batter. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. In a bowl, mix the confectioners’ sugar, corn syrup and water until smooth; drizzle over warm cake. Serve warm.

Prep: 30 mins + chilling | Cook: 45 mins | Yield: 11 servings

Ingredients:

6 cups chopped peeled tart apples

1 cup fresh cranberries

3/4 cup sugar

1 tbsp apple pie spice

1 1/2 tsp grated orange peel

1/2 tsp dried lavender lowers

1/4 cup butter

Crepes

2 eggs, beaten

2 cups milk

2 tbsp butter, melted

1 tsp vanilla extract

1 1/2 cup all-purpose flour

1 tbsp sugar

1/2 tsp salt

1/2 tsp baking powder

1 carton (8 oz.) Mascarpone cheese

Confectioners’ sugar, optional

Instructions:

1. In a large skillet, sauté the apples, cranberries, sugar, pie spice, orange peel and lavender in butter until fruit is tender. Set aside.
2. In a large bowl, combine the eggs, milk, butter and vanilla. Combine the flour, sugar, salt and baking powder; add to egg mixture and mix well. Cover and refrigerate for 1 hour. (Note: It’s important for crepe batter to reach the right consistency. It should be similar to that of heavy whipping cream.)
3. Heat a lightly greased 8″ non-stick skillet; pour 2 tbsp batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
4. Spread each crepe with tsp cheese; top with 3 tbsp apple mixture and roll up. Dust with confectioners’ sugar if desired. Serve immediately.

Prep: 25 mins | Bake: 30 mins + standing | Makes: 12 servings

Ingredients:

1 lb. bulk pork sausage

2 tbsp butter

1 large onion, chopped

1 cup sliced fresh mushrooms

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

12 large eggs

2 cups 2% milk

1 cup (4 oz.) shredded Swiss cheese

1 cup (4 oz.) shredded sharp cheddar cheese

1/4 tsp paprika

Instructions:

1. Preheat oven to 350°F. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink; breaking into crumbles; drain and transfer to a greased 9×13″ baking dish.
2. In same skillet, heat butter over medium-high heat. Add the onion and mushrooms; cook and stir for 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.
3. In a bowl, whisk eggs and milk; pour egg mixture over vegetables. Sprinkle with cheese and paprika. Bake, uncovered, 30 minutes or until the center is set and a thermometer inserted in center reads 165°F. Let stand 10 minutes before serving.

Prep Time: 25 mins | Cook time: 50 mins | Total time: 1 hr 15 mins | Servings: 10

Ingredients:

Topping:

1/2 cup finely chopped pecans or walnuts

3 tbsp brown sugar, packed

1/4 cup all-purpose flour

3/4 tsp ground cinnamon

1/4 tsp salt

2 tbsp unsalted butter, melted

Bread:

1 3/4 cups all-purpose flour

1 1/2 tsp pumpkin pie spice

2 tsp cinnamon

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 large eggs

1 cup granulated sugar

1/2 cup vegetable oil

1 1/4 cups canned pumpkin puree

1/4 cup milk

1 1/4 tsp maple extract

Maple Icing:

1 cup powdered sugar

2 tbsp milk

1/4 tsp maple extract

Instructions:

Topping:

1. Stir together all ingredients with a fork. Transfer to the refrigerator while you proceed with the bread.

Bread:

1. Preheat oven to 350°F with a rack in the center of the oven. Grease a 9×5″ loaf pan.
2. In a large bowl, combine flour, spices, baking soda, baking powder and salt.
3. In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, maple extract and milk until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combine, being careful not to over-mix.
4. Pour the batter into the prepared pan and spread it into an even layer. SPrinkle the nut topping over the batter. Bake for 50-60 mins, until a toothpick inserted into the center comes out clean or with just a few moist crumbs on it. I loosely tent the pan with foil during the last 20 mins of bake time to keep the top from getting too dark. Place the pan on a wire rack to cool.

Icing:

1. Whisk all ingredients until smooth. Adjust the consistency as necessary by adding more powdered sugar (to thicken) or milk (to thin). Remove the bread form the pan and place it on a wire rack set over a piece of parchment paper. If any nuts come off the top, just lightly press them back on, the icing will act as glue. Use a spoon to drizzle icing over the top of the bread. Allow the icing to firm up a bit before slicing and serving.

Notes:

• To measure flour: whisk the flour to lighten it. Scoop a heaping portion and then level it off with the back of a knife.

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.