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Midwest Living® Creative Director Geri Boesen credits her mother-in-law, Patsy, for creating this easy sausage-and-cheese brunch recipe, a popular food at family holiday gatherings. "It's nice because you can make it the day ahead and put it in the fridge overnight," Geri says.
Cream cheese is the secret ingredient in this casserole, which gets a generous topping of blueberry or maple syrup. The recipe comes from Turkey Run Inn at Turkey Run State Park in east-central Indiana.
Caramel, chocolate and cinnamon give this monkey bread a delicious flavor. Be sure to get the large flaky biscuits for easy shaping.
The combination of croissants, bacon and cheese create an indulgent make-ahead treat for breakfast or brunch. Croissant pieces fit into the baking dish like a puzzle.
Lyndy Ireland cooks up breakfast favorites such as this classic biscuit mix recipe for her guests at Triangle Ranch in western South Dakota. She tops the Sausage Pie with refreshing salsa and serves it on replicas of her grandmother's china.
These breakfast rolls are a family tradition with Jean Haviland of Carroll, Iowa. "My mom made these rolls with a maple-cream filling every Christmas -- and still does!" she says. "Mom always makes extra and freezes them for later. They're great for breakfast or any time of day!"
Cumin, garlic, and fresh cilantro season eggs and potatoes in this quick and easy casserole. Garnish with salsa and sour cream.
A crunchy, pralinelike layer tops this easy, make-ahead brunch dish with raisin-bread strata and pieces of sausage patties.
An easy-to-use frozen spinach souffle makes this quiche's eggy-sausage filling easy to prepare. The recipe is from the Goldmoor Inn near Galena, Illinois.
This brunch recipe comes from Carol Mortensen of Flossmoor, Illinois. "My husband and I began hosting brunches in 1986. This goat cheese, artichoke and smoked ham strata became our favorite brunch dish," she says. "The best part is preparing it the night before to bake in the morning."
We can't resist a good sticky roll -- especially if it's this easy to make. Starting with frozen bread dough, we added brown sugar, cinnamon, pecans and chocolate chips. When you turn it out, it makes its own gooey topping.
This fluffy brunch dessert looks like a snow sculpture. Serve with Custard Sauce and fresh raspberries.
South Dakota chef Doug Hanson shared this make-ahead recipe from his grandmother. "You can't go wrong with eggs, cheese and bacon," he says.
We took a traditional holiday dessert ingredient -- gingerbread -- and turned it into a muffin. Crystallized ginger tops off these treats.
This recipe comes from the Poplar Creek Guesthouse Bed and Breakfast on the Gunflint Trail near Grand Marais, Minnesota. The traditional big pancake has been adapted into a lighter version: puffed pancakes. Poplar Creek also serves up a delicious Stuffed French Toast, flavored with cream cheese, apricot preserves and pecans.
You can assemble the cheesy Herbed Egg-Potato Bake up to two days ahead and refrigerate it. Serve with Sugared Bacon-Wrapped Smokies sausage and warm Cranberry-Apple Crisp.
Not only are smoothies great-tasting -- they're good for you, too. Try this one with a sliced strawberry garnish.
We put together our favorite coffee cake ingredients for this holiday recipe: chocolate, butter, sour cream, pecans and coconut. It's worth the indulgence!
This hearty brunch casserole features Italian sausage, purchased Alfredo sauce, hash browns, mozzarella cheese, oven-ready lasagna noodles and cottage cheese.
Known for Polish food, Szalas Restaurant in Chicago fills these tender blintzes with sweet ricotta. Serve for brunch or as a dessert.
Brie cheese, zucchini, and Roma and cherry tomates update this classic brunch casserole.
This variation of a classic quiche recipe combines smoked turkey breast with Swiss cheese, eggs and cream. Serve with fresh fruit and homemade sweet rolls for a hearty start to the day. The recipe comes from the Engesser House Bed and Breakfast in St. Peter, Minnesota.
Chocolate wrapped in sweet-roll dough forms bite-size bubbles in this bread. It's great for breakfast or snacks. You'll love it warm from the oven.
Customize this breakfast staple with your choice of dried fruits or veggies. Add cranberries for a tangy holiday treat or zucchini for something savory. If you prefer scones to muffins, try our Fresh Cranberry Scones with a cream cheese spread.
Topped with fresh fruit and wrapped around a rich cream cheese filling, these crepelike pancakes add color and flavor to any special-occasion breakfast or brunch. The recipe comes from the Artists Colony Inn in Nashville, Indiana.
Diners at Ina's Kitchen in Chicago get a giant, Parmesan-sprinkled wedge of this baked frittata served with sauteed tomatoes. We like it with a marinara sauce, too.
Rolling and shaping these Scandinavian breakfast cookies is a fun and creative family bonding activity. Just don't get too carried away with flour, which can make the breadlike pastries tough and dry.
A stick of cinnamon, whipped cream, ground spice or a peppermint stick adds a special-occasion touch to a homemade eggnog blend.
This recipe came from Ina Pinkney, owner of Ina's Kitchen in Chicago. She makes three kinds of pancakes: whole-wheat oatmeal, gingerbread with lemon cream and these sour cream cakes. "I believe in pancakes so good, you don't need syrup," she says. Serve with a warm fruit compote on the side.
People love the sounds of food cooking in iron skillets. The irresistible combination of Cajun andouille sausage and bacon bump up the flavor of this home-style breakfast dish. A cast-iron skillet browns it best.
Rediscover how easy these tender, thin pancakes are to mix and cook. Serve with sweet or savory fillings and toppings.
Add a dash of color to your breakfast table by borrowing from the spa menu at Four Seasons Hotel in Chicago. Guests are pampered with a rainbow of fruit with yogurt sauce on the side.
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blueberry suprise french toast casserole
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