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Vanilla Almond Spiced French Toast
Breakfast French

Vanilla Almond Spiced French Toast

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix together whole milk and brown sugar in a large bowl until combined.
  2. 2 Beat together eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice in a separate bowl until eggs are well beaten; add to milk mixture and stir to dissolve brown sugar.
  3. 3 Heat a nonstick skillet or griddle over medium-low heat.
  4. 4 Set 1 slice Texas toast into milk mixture; let soak until moistened, about 10 seconds per side.
  5. 5 Cook dipped toast in the preheated skillet until the bottom is golden brown, 3 to 5 minutes; flip toast and continue cooking until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking remaining bread slices.

By alaskan_blue

Chef John's French Toast
Breakfast

Chef John's French Toast

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
  3. 3 Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
  4. 4 Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

By John Mitzewich

Kerry's French Toast
Breakfast

Kerry's French Toast

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 In a medium bowl, blend the cream cheese with brown sugar, allspice, nutmeg and cinnamon
  2. 2 Spread 4 slices bread with the cream cheese mixture, and top with remaining bread slices, creating sandwiches.
  3. 3 Mix eggs and milk in a shallow bowl. Dip bread into the egg and milk to coat thoroughly.
  4. 4 Melt butter in a medium skillet over medium high heat. Cook coated bread slices 2 to 4 minutes on each side, or until golden brown.

By Kerry Carpenter Lubecki

Incredibly Sweet and Aromatic French Toast
Breakfast

Incredibly Sweet and Aromatic French Toast

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat.
  2. 2 Whisk milk, eggs, sugar, vanilla extract, cinnamon, and allspice together in a large bowl. Dip each slice of bread into egg mixture to coat.
  3. 3 Place coated bread into skillet and cook until golden brown on 1 side, about 1 minute. Flip and continue cooking until second side is golden, about 1 minute more. Remove to a plate and repeat with remaining bread slices.
  4. 4 Sift confectioners' sugar over top of the French toast, slice diagonally, and serve.

By John Young

Really Rich Banana Bread
Breakfast

Really Rich Banana Bread

4.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. In a separate bowl, stir together flour, baking powder, nutmeg, allspice and salt. Blend the flour mixture into the butter and egg mixture a bit at a time, beating well after each addition.. Stir in the banana and vanilla; mixing just enough to evenly combine. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 90 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool the cake in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

By Mama_B

Spiced Whole Wheat Pancakes
Breakfast

Spiced Whole Wheat Pancakes

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a lightly oiled griddle over medium heat.
  2. 2 Sift whole wheat flour and white whole wheat flour into a mixing bowl and add baking powder, salt, cinnamon, nutmeg, and allspice.
  3. 3 Combine milk, eggs, and vanilla extract in a separate bowl. Beat using an electric mixer until combined. Mix into flour mixture until evenly blended, being careful not to overmix, as having lumps in the mixture is okay.
  4. 4 Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Nathan Huffer

Hummingbird Cake Cottage Cheese Bowl
Breakfast

Hummingbird Cake Cottage Cheese Bowl

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir cottage cheese, maple syrup, pineapple juice, vanilla extract, cinnamon, nutmeg, and allspice together in a bowl until thoroughly combined. Divide between 2 bowls.
  2. 2 Top each bowl with pineapple chunks, banana slices, pecans, and coconut. Serve immediately.

By Kim

Cranberry Orange Breakfast Bread
Breakfast

Cranberry Orange Breakfast Bread

4.6

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

By Paula R

Paleo Granola
Breakfast

Paleo Granola

3.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine almonds, pecans, walnuts, sunflower seeds, and sesame seeds in a bowl.
  3. 3 Heat honey and butter in a saucepan over low heat until butter is melted. Add vanilla extract, cinnamon, salt, cloves, and allspice. Stir together and remove from heat.
  4. 4 Pour honey mixture over the nut and seed mixture; mix well. Spread evenly over the prepared baking sheet.
  5. 5 Bake in the preheated oven, stirring every 15 minutes, until golden brown, about 40 minutes. Let cool until granola crumbles easily. Add raisins after granola has cooled.

By Britt H

Carrot Raisin Bread or Rolls
Breakfast

Carrot Raisin Bread or Rolls

4.3

Prep
20 min
Cook
40 min
Total
240 min

Instructions

  1. 1 Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, salt and shortening; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a large bowl, combine the yeast mixture with the cooled milk mixture and egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice and cloves. Mix together with your fingers until carrots and raisins are coated and separated.
  3. 3 Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hour.
  4. 4 Deflate dough and allow to rise again until nearly doubled, about 30 minutes.
  5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  6. 6 Bake in preheated oven until crust is golden and loaf sounds hollow when tapped.

By Bernice Smith

Jan's Savory Breakfast Sausage Patties (Paleo)
Breakfast

Jan's Savory Breakfast Sausage Patties (Paleo)

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand.
  2. 2 Divide pork mixture into 16 portions; shape into patties 1/4-inch thick.
  3. 3 Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.

By What's for dinner, mom?

Mom's Spiced Pear Bread
Breakfast

Mom's Spiced Pear Bread

5.0

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x5x3-inch loaf pans.
  2. 2 Combine flour, cinnamon, allspice, nutmeg, cloves, ginger, baking soda, salt, and baking powder in a large mixing bowl.
  3. 3 Combine pears, brown sugar, raisins, vegetable oil, white sugar, apple cider, eggs, and vanilla in a separate bowl; blend well. Add to dry ingredients and stir just until moistened. Pour batter evenly into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 65 to 70 minutes. Cool in the loaf pans before removing to a wire rack to cool completely.

By Char and Gary

Ye Ole Gingerbread
Breakfast European

Ye Ole Gingerbread

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  2. 2 Combine milk, sugar, butter, and golden syrup in a small saucepan; bring to a boil, then remove from heat, and set aside.
  3. 3 Sift flour, ginger, allspice, and baking soda into a large bowl; stir in milk mixture until just blended. Pour batter into the prepared pan.
  4. 4 Place in the preheated oven; reduce the oven temperature to 325 degrees F (160 degrees C). Bake until top springs back when lightly pressed, about 1 hour.

By Mandy

Spicy Gingerbread Overnight Oats
Breakfast

Spicy Gingerbread Overnight Oats

4.2

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine milk, oats, yogurt, brown sugar, flaxseed meal, molasses, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, and allspice in a glass container.
  2. 2 Refrigerate mixture 8 hours to overnight. Top with raisins and walnuts just before serving.

By Kim

Vegan Gingerbread Scones
Breakfast

Vegan Gingerbread Scones

5.0

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes.
  3. 3 Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds.
  4. 4 Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough.
  5. 5 Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet.
  6. 6 Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.

By Kameron

Pumpkin Quinoa Bread
Breakfast

Pumpkin Quinoa Bread

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan.
  3. 3 Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

By jabguit

Gingerbread and Apple Loaf
Breakfast American

Gingerbread and Apple Loaf

4.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a (9x5-inch) loaf pan (or 2 smaller pans) with butter.
  2. 2 Warm syrup, water, ¾ cup butter, and sugar in a saucepan over low heat until butter and sugar are just melted; mix well.
  3. 3 Off heat, grate apples directly into the saucepan. Sift flour, baking soda, ginger, and allspice over apples; stir until batter is just combined. Do not overmix. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 35 minutes.

By PLMLee

Blueberry Breakfast Crumb Cake
Breakfast

Blueberry Breakfast Crumb Cake

3.4

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
  2. 2 Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
  3. 3 Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
  4. 4 Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.

By lutzflcat

Amazing Slow Cooker French Toast
Breakfast American

Amazing Slow Cooker French Toast

4.4

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Grease the inside of a slow cooker.
  2. 2 Place apple pieces in the prepared slow cooker; sprinkle brown sugar on top, then dot with butter slices.
  3. 3 Whisk eggs, milk, vanilla extract, and allspice together in a bowl until smooth; add raisins. Stir bread chunks into egg mixture until saturated; transfer to the slow cooker. Cover slow cooker.
  4. 4 Cook on High for 2 hours.

By groucho

Lorne-Style Fresh Breakfast Sausage
Breakfast European

Lorne-Style Fresh Breakfast Sausage

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
  2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
  4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Bran-Gingerum Muffins
Breakfast

Bran-Gingerum Muffins

3.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
  2. 2 In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
  3. 3 In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
  4. 4 Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.

By Robert

Sweet Moist Apple Bread
Breakfast

Sweet Moist Apple Bread

4.8

Prep
20 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Beat 1/2 cup softened butter with 1/2 cup white sugar and sucralose sweetener in a bowl until creamy. Beat in eggs, applesauce, vanilla extract, 1/2 teaspoon cinnamon, nutmeg, and allspice until smooth.
  3. 3 Mix 2 cups flour, baking soda, and salt together in a separate bowl; stir into butter mixture, alternating with buttermilk until just combined. Fold in chopped and shredded apples and walnuts. Pour batter into the prepared loaf pan.
  4. 4 Mix 1/3 cup flour, rolled oats, 2 tablespoons white sugar, brown sugar, and 1/2 teaspoon cinnamon together in a bowl; cut in 3 tablespoons cold butter until mixture is crumbly. Sprinkle topping over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 55 to 60 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

By Marlie22

Hearty Whole Grain Muffins
Breakfast

Hearty Whole Grain Muffins

4.5

Prep
25 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  2. 2 In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
  3. 3 Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
  4. 4 Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

By babooleena

Maple Pumpkin Yogurt Parfait
Breakfast American

Maple Pumpkin Yogurt Parfait

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk Greek yogurt, maple syrup, vanilla extract, maple extract, and salt together in a bowl until thoroughly combined.
  2. 2 Transfer ½ cup maple-yogurt mixture to a separate bowl; whisk in pumpkin purée, cinnamon, cloves, nutmeg, and allspice until thoroughly combined.
  3. 3 Place a small amount of maple-yogurt mixture in 4 small jars or containers; top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola.
  4. 4 Serve immediately or cover and keep refrigerated until ready to serve.

By Kim

Pumpkin Quinoa Pancakes
Breakfast American

Pumpkin Quinoa Pancakes

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
  2. 2 Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
  3. 3 Preheat a large nonstick skillet over medium heat; spray with cooking spray. Pour 1/4 cup batter into the skillet. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and continue cooking until the center springs back when pressed, 2 to 3 minutes. Repeat with remaining batter.

By capricious

Greek Yogurt Bowls with Granola
Breakfast

Greek Yogurt Bowls with Granola

Prep
20 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 rimmed baking sheets with parchment paper.
  2. 2 Combine walnuts and honey in a jar, cover, and set aside.
  3. 3 Combine oats, groats, buckwheat flakes, almonds, hazelnuts, sunflower seeds, cinnamon, nutmeg, allspice, and ginger in a bowl; toss until completely mixed.
  4. 4 Stir together olive oil, coconut sugar, and brown rice syrup in a small saucepan over low heat until combined. Cook until heated through, about 5 minutes. Remove from the heat and stir in vanilla extract. Pour over the dry mixture and mix until evenly combined; spread over the prepared baking sheets.
  5. 5 Bake in the preheated oven for 25 minutes. Stir, rotate baking sheets, and bake for another 15 minutes. Stir, rotate again, and bake until golden brown, about 15 more minutes. Sprinkle coconut, flax seeds, and raisins over the granola and toss to mix. Turn the oven off, but leave trays inside and prop the oven door open with a wooden spoon for 10 minutes. Remove from the oven and allow to cool.
  6. 6 Place 1/2 cup yogurt in a deep single-serve bowl. Top with a scant 1/3 cup granola, 1/4 cup raspberries, and 1/8 cup walnut-honey mix. Repeat to assemble remaining bowls.

By Buckwheat Queen