Mustard & Tarragon Baked Eggs

1/3 c. cream

Dijon mustard

Butter

8-10 eggs

Salt and pepper

1 T. fresh tarragon, minced, or 1 t. dried tarragon

1/2 c. grated Parmesan, Romano, or asiago cheese

Preheat oven to 350 degrees.

Measure out the cream and add Dijon mustard to taste. 

Butter the bottom of a casserole and pour in the cream mixture.

Crack the eggs on top of the cream, being careful not to break the yolks.

Lightly salt and pepper. If using dried tarragon, sprinkle it on now. Spread the grated cheese over the eggs. 

Bake for 20-25 minutes until the eggs are set. Check after 15 minutes and turn the casserole to achieve even baking, if necessary.

If using fresh tarragon, sprinkle it on during the last few minutes of baking, or use it as a garnish.

Serves 4.

Adapted from The Tassajara Recipe Book: Favorites of the Guest Season, p. 27. 

Peach Coffee Cake

1 c. (2 sticks) unsalted butter, at room temperature

6 peaches, pitted and cut into 8 slices each*

Juice of 1/2 lemon

1 t. ground cinnamon

2 c. all-purpose flour

2 t. baking powder

1-1/3 c. plus 1 T. firmly packed brown sugar

1/8 t. salt

1 t. vanilla extract

2 large eggs

Preheat oven to 350 degrees.

Lightly grease an 8 x 11" glass baking dish or 9" springform pan. Any shape will do as long as it's large enough. Cake will double in size as it bakes.

Mix the peach slices, lemon juice, and cinnamon in a large bowl, making sure the peaches are well-coated with cinnamon.

Stir together the flour and baking powder in a medium bowl, getting rid of any lumps.

Beat the butter, 1-1/3 c. brown sugar, and salt in another large bowl. Stop when mixture is fluffy and has slightly lightened in color, about 5 minutes. Add the vanilla, then the eggs one at a time, fully mixing in the first before adding the second.

Add the flour mixture to the butter mixture, gently incorporating it until it's smooth. The batter will be quite thick.

Spread half the batter over the bottom of the buttered baking dish. Evenly distribute 24 of the peach slices over the top (There should be 48 slices in total.) Spread the other half of the batter over the peaches, then top with the rest of the peaches. Sprinkle with remaining 1 T. brown sugar.

Bake until a knife inserted into the center comes out clean, about 1 hour. 

*Can also use plums, apples, or berries. Avoid citrus and melons. Also good with frozen fruit if the fresh fruit you want isn't in season.

Serves 12.

Adapted from Good and Cheap, p.180.    

Pumpkin Pancakes

4 eggs

1 c. milk

1 c. flour

2 T. melted butter

2 T. sugar

1/8 t. salt

1 c. mashed cooked pumpkin or canned pumpkin

2 t. double-acting baking powder

3 T. butter

Syrup, honey, or jam

In a blender, combine eggs, milk, flour, melted butter, sugar, salt, pumpkin, and baking powder. Blend well until smooth. Let stand for 1 hour.

Bake on a well-greased griddle or in a skillet with 2-3 T. butter. Serve with syrup, honey, or jam.

Makes 16 pancakes.

Adapted from Seminole Indian Recipes, p. 30.  

Mama's Breakfast Casserole (Green Chile-Egg Casserole)

12 large eggs

1/2 c. half-and-half

1/2 c. all-purpose flour

1-1/2 t. baking powder

1 (24-oz.) container small-curd whole milk cottage cheese

3 (4-oz.) cans diced green chiles, drained and patted dry

5 T. salted butter, melted

1 t. kosher salt

4 c. (16 oz.) shredded pepper Jack cheese, divided

Thinly sliced scallions

Preheat oven to 350 degrees. Lightly coat a 13" x 9" baking dish with cooking spray.

Place eggs, half-and-half, flour, and baking powder in a blender; process on medium speed until smooth and slightly foamy, about 30 seconds. Transfer to a large bowl.

Stir cottage cheese, chiles, melted butter, salt, and 3 c. pepper Jack cheese into egg mixture just until combined. Transfer to prepared baking dish. Cover with aluminum foil.

Bake 45 minutes. Uncover and sprinkle with remaining 1 c. pepper Jack cheese. Bake until center is just set but still slightly jiggly and cheese is browned around the edges, 20-25 minutes more.

Remove from oven and let cool 15 minutes. Garnish with scallions.

Serves 12.

Adapted from Southern Living magazine, Jan.-Feb. 2026, p. 17.  

Apple-Cranberry Breakfast Pudding

Butter, for greasing baking dish

3 c. milk

4 large eggs

1/2 c. packed light brown sugar

3/4 t. ground cinnamon

1/4 t. ground nutmeg

2 c. rolled (old-fashioned) oats

3/4 c. halved fresh cranberries

3/4 c. diced firm-sweet apple

1/3 c. chopped walnuts

1-1/2 t. baking powder

3/4 t. kosher salt

Yogurt and maple syrup, for serving

Preheat oven to 325 degrees. Butter a 2-qt. baking dish and set aside. 

In a large mixing bowl, whisk together the milk, eggs, brown sugar, cinnamon, and nutmeg. Add the oats, cranberries, apples, walnuts, baking powder, and kosher salt, and stir until evenly combined.

Pour into the baking dish and bake until the center is set and the top is golden brown, 50-60 minutes. Serve warm with yogurt and maple syrup.

Makes about 8 servings.

Adapted from Yankee magazine, Sept./Oct. 2025, p. 48.

French Toast Casserole

Unsalted butter, for greasing

1 loaf French bread

8 large eggs

2 c. whole milk

1/2 c. heavy cream

1/2 c. sugar

1/2 c. light brown sugar

2 T. vanilla

Topping:

1/2 c. light brown sugar

1/2 c. all-purpose flour

1 t. ground cinnamon

1/4 t. salt

1/4 lb. (1 stick) unsalted butter

Maple syrup, powdered sugar, or fruit, for serving

Preheat the oven to 350 degrees. Grease an 8 x 8" casserole dish with butter.

Tear the bread into chunks and place in the prepared dish. In a large bowl, whisk the eggs with the milk, heavy cream, sugar, light brown sugar, and vanilla. Pour over the bread.

While the bread soaks, make the topping: In a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Add the bitter and use a fork or a pastry cutter to mix until crumbly.

Sprinkle the topping over the bread mixture in the casserole dish. Bake for 45-55 minutes, until golden.

To serve, top with syrup, powdered sugar, or fruit.

Note: The casserole can be assemble the night before without the topping and refrigerated until ready to bake the following morning. Let the casserole stand at room temperature for 15-20 minutes, then add the topping and bake.

Serves 6-8.

Adapted from Y'all Eat Yet?, p. 240.

Amish Breakfast Casserole

1 lb. sliced bacon, diced

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 c. frozen shredded hash brown potatoes, thawed

2 c. shredded cheddar cheese

1-1/2 c. 4% cottage cheese

1-1/4 c. shredded Swiss cheese

Preheat oven to 350 degrees. Grease a 13 x. 9" baking dish.

In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain.

In a large bowl, combine eggs, hash browns, and cheeses. Stir in the bacon mixture. Transfer to prepared baking dish. 

Bake, uncovered, at 350 degrees until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting. 

Serves 12.

Adapted from TasteofHome.com. 

Apple Coffee Cake (with Beer!)

3 c. flour, sifted

1/4 c. white sugar

2 T. ground cinnamon

1/2 t. ground cloves

1/4 t. ground ginger

3 t. baking powder

1 t. salt

2 c. peeled and chopped apples

1/4 c. butter, melted, plus more for pan

1 bottle (12 oz.) beer

2 c. powdered sugar

3 - 5 T. half-and-half or milk

1 t. vanilla 

Preheat the oven to 350 degrees. Line an 8" square baking pan with foil, letting the excess overlap the edges. Butter the foil and set aside. 

In a bowl, whisk together the flour, white sugar, cinnamon, cloves, ginger, baking powder, and salt. Add the apples, butter, and beer. Mix just until blended (batter will be thick). Transfer to the pan.

Bake until a cake tester inserted in the center comes out clean, about 40-45 minutes.

Carefully lift the foil and remove the cake from the pan; let it cool on a wire rack.

Combine the powdered sugar, vanilla, and enough of the half-and-half or milk to make a thin glaze. Drizzle the glaze over the top of the cake, and serve.

Serves 6-8.

Adapted from New Hampshire Home magazine, Jan./Feb. 2022, p. 30.

Blueberry-Lime Snack Cake

2 c. plus 1 T. cake flour (all-purpose flour is okay, too)

1-1/2 t. baking powder

1/4 t. baking soda

12 T. unsalted butter, at room temperature

1-1/4 c. plus 1 T. sugar, divided

1/2 t. kosher salt

3 large eggs, at room temperature

1 c. milk, at room temperature

1/4 c. freshly squeezed lime juice

2 T. lime zest

1-1/2 c. blueberries

Preheat the oven to 350 degrees. Lightly grease a 9" cake pan with sides at least 2" tall and line with parchment paper; grease that, too.

Sift together flour, baking powder, and baking soda, and set aside. Using a handheld mixer, beat the butter, 1-1/4 c. sugar, and salt on high speed until light and fluffy, 4-5 minutes. Reduce the speed to low and beat in the eggs one at a time.

Combine the milk and lime juice (it will curdle, and this is OK) in a measuring cup. With the mixer still on low, add the dry ingredients in three parts, alternating each with the milk mixture. Mix in the lime zest. Use a rubber spatula to scrape the bottom and sides. Pour the batter into the prepared pan, spread it evenly with the spatula, and scatter the blueberries over the top. Sprinkle with the remaining tablespoon of sugar.

Bake until the cake is golden brown on top (the blueberries will sink into the batter) and the cake is beginning to pull away from the sides, 50-55 minutes. Let cool in the pan on a wire rack, then turn out, peel the parchment from the bottom of the cake, and invert onto a serving platter. Cut into wedges and serve warm or at room temperature.

Makes 8-10 servings (1 cake).

Adapted from Yankee magazine, June 2021, p. 42.

Alma's Breakfast Casserole

1 lb. pork breakfast sausage

6 slices squishy white bread

10 large eggs

2 c. cheddar cheese, shredded

2 c. whole milk

1/2 t. mustard powder

1 t. kosher salt

1 t. black pepper

Preheat oven to 350 degrees (if baking the same day).

Brown sausage in skillet, breaking up into pieces. Allow to cool; drain any excess fat. Cut bread into cubes and set aside. 

Beat eggs in a large bowl. Mix cheese, milk, mustard powder, salt, and pepper into eggs. Add bread cubes and sausage, and mix to combine. Pour mixture into a 9 x 13" casserole dish or 3-4 qt. baking dish. Bake for 45 minutes until brown on top.

To prepare ahead: Place prepared ingredients into casserole dish. Cover and keep in the refrigerator overnight. Bake the following morning at 350 degrees for 45 minutes.

Serves 8.

Adapted from Garden & Gun magazine, Aug./Sept. 2021, p. 112.

Tutti Frutti Scones

 2 c. unbleached all-purpose flour, plus more for flouring hands

1 T. baking powder

1/2 t. salt

1/4 c. sugar

4 T. cold butter, cut into bits

1/4 c. golden raisins or currants

1/2 c. dried apricot pieces, cranberries, strawberry pieces, or blueberries

1/2 c. chopped walnuts, hazelnuts, pecans, or almonds

1-1/4 c. heavy cream

2 T. melted butter

2 T. coarse white sugar

Additional butter or jam, for serving

Preheat oven to 400 degrees.

In a large bowl, mix together flour, baking powder, salt, and sugar. Blend in cold butter until the mixture is crumbly. Mix in the raisins, dried fruit, and nuts. Add the cream and mix just until the mixture comes together as a sticky ball of dough.

Line a baking sheet with parchment paper and transfer the dough to the baking sheet. With floured hands, pat the dough into a 10" round. Brush the top with melted butter and sprinkle evenly with the coarse white sugar.

Score the top of the round with a knife to create 8 equal wedges. Bake for 15 minutes or until golden brown.

Remove from oven and separate the wedges. Serve warm with jam or butter.

Serves 8.

Adapted from New Hampshire Home magazine, March/April 2021, p. 36. 

Spiced Roasted Fruit

1/4 - 1/2 c. packed brown sugar
1/2 t. ground cardamom or cinnamon
6 c. fresh fruit, such as grapes, berries, and/or sliced pears
3 T. butter, melted
Ricotta cheese, yogurt, or prepared oatmeal

Preheat oven to 450 degrees.

In a small bowl, combine brown sugar and cardamom or cinnamon.

Line a 15 x 10" baking sheet pan with parchment paper. Spread fruit evenly in prepared pan. Drizzle with butter and sprinkle with sugar mixture. Bake, uncovered, 10-15 minutes or until fruit is soft and starting to brown. Let cool slightly, then serve over ricotta, yogurt, or oatmeal.

Serves 4.

Adapted from Better Homes & Gardens magazine, Feb. 2020, p. 64.

Baked Oatmeal Cups

1-1/2 c. rolled oats
2 T. plus 1 t. oat flour
1 T. ground chia seeds
1/2 t. cinnamon
1/4 t. baking soda
Dash of sea salt
1/2 c. mashed banana
1/4 c. maple syrup
1 t. molasses
1-1/2 T. chocolate chips
1 T. pumpkin seeds (pepitas)

Preheat oven to 350 degrees. Line 8 muffin cups with muffin papers.

In a large bowl, mix together oats, oat flour, ground chia seeds, cinnamon, baking soda, and salt.

In a separate small bowl, stir together banana, maple syrup, and molasses. Add banana mixture to flour mixture; stir to combine. Stir in chocolate chips and pepitas. Spoon about 1/3 c. batter into each lined muffin cup. Use a spatula to lightly pack the batter.

Bake 20 minutes. Transfer pan to a wire rack and cool 5 minutes. Remove cups from pan; cool completely on wire rack. Serve warm or at room temperature.

Makes 8 cups.

Adapted from Forks Over Knives, Summer 2019, p. 39.  

Apple-Berry Breakfast Crumble

3 medium red apples, cored and cut into 1/2" pieces
4 c. fresh or frozen raspberries
1 c. plus 2 T. oat flour
4 T. maple syrup, divided
1 c. rolled oats
1 t. baking powder
1/2 t. sea salt
1 T. almond butter

Preheat oven to 425 degrees. In a large mixing bowl, combine apples, berries, 2 T. oat flour, and 2 T. maple syrup. Gently toss to mix.

Transfer mixture to a 2-qt. baking dish, spread evenly. Bake 20 minutes.

Meanwhile, for topping, combine remaining 1 c. oat flour, rolled oats, baking powder, and salt in a small bowl. Stir in remaining 2 T. maple syrup and the almond butter. Do not overmix; texture should be moist and lumpy.

Drop bits of topping over baked fruit. Bake about 30 minutes more or until topping is lightly browned. Serve warm.

Makes one crumble.

Adapted from Forks Over Knives, Summer 2019, p. 35.   

Breakfast Apple Crisp

Filling:
4 red apples, cored and diced
1 t. cornstarch
1 t. cinnamon
3 T. sugar

Topping:
1 c. quick oats
1 t. cinnamon
3 T. maple syrup

Preheat the oven to 350 degrees. Lightly spray a 9" glass pie plate with cooking spray.

Place the apples in a large bowl. Add the cornstarch, cinnamon, and sugar. Stir to evenly coat all the apples. Transfer apple mixture to the prepared pie plate.

In a separate bowl, combine oats, cinnamon, and maple syrup. Spread mixture evenly over the apples. Bake for 1 hour.

Serve warm, room temperature, or chilled. 

Makes 4-6 servings.

Adapted from The Vegan Starter Kit, p. 113.

Bircher Muesli

2 c. rolled oats
2 apples, grated
2 c. plain nondairy yogurt
3 T. raisins
1 t. ground cinnamon
Optional: Maple syrup, chia seeds, vanilla, fresh fruit, etc.

Combine the oats, apples, yogurt, raisins, and cinnamon in a bowl. Cover and place in the refrigerator overnight. In the morning, divide into 4 bowls and serve with a drizzle of maple syrup or other optional toppings, if desired. 

Makes 4 servings.

Adapted from The Vegan Starter Kit, p. 109.