MORNING FARE

BREAKFAST AND BRUNCH RECIPES FROM YOUR OVEN, GRIDDLE, AND SKILLET

Nobody can go back and start a new beginning, but anyone can start today and make a new ending. —MARIA ROBINSON

A satisfying, well-balanced breakfast gives us energy to make the most of our day, but on hurried weekday mornings, my family struggles to find enough time to sit down for a bowl of cereal.

When Nick was in elementary school, I made him a peanut butter sandwich with frozen whole grain waffles almost every morning. It was fast, healthier than toaster pastries, and he could eat in the car on the way to school. Oh, how I wish I had slowed down and taken more time to encourage him before running out the door to face whatever the day before us held.

Sweet conversations over perfectly crisp bacon and fluffy pancakes dripping with melted butter and pure maple syrup are usually reserved for weekends. But what if we took just one weekday morning and actually planned family breakfast? It doesn't have to be elaborate. You don't have to wake up at 4:00 a.m. to get started. In fact, you will find several make-ahead breakfasts in this section. Make family breakfast something everyone looks forward to. Just one extra day a week. One.

From the Oven

Overnight Breakfast Casserole
Baked Eggs in a Cradle
Roasted Breakfast Potatoes and Bacon
Sugared Bacon
Ham and Egg Enchiladas
Almond-Coconut Granola
Baked Fruit
Baked Oatmeal

From the Griddle

Peanut Butter and Jelly French Toast
Eggnog French Toast
Buttermilk Pancakes
Pumpkin Spice Pancakes

From the Skillet

Maple-Glazed Breakfast Sausage
Grilled Bacon, Egg, and Cheese Sandwich
Swedish Pancakes

OVERNIGHT BREAKFAST CASSEROLE

Special mornings should be spent with those you love, not laboring in the kitchen, so I love a dish that can be prepared the night before. This easy casserole is one of my absolute favorites. The aroma of cinnamon will fill your home and beckon family and overnight guests to the breakfast table.

MAKES 8 SERVINGS.

1 (16-ounce) loaf cinnamon swirl
or brown sugar cinnamon bread,
cut into 1-inch cubes
1 (12-ounce) package maple
sausage links, cooked and cut
into bite-size pieces
6 large eggs
2 cups half-and-half
1 cup milk
2 teaspoons vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup (1 stick) butter, softened
1 cup firmly packed light brown
sugar
2 tablespoons pure maple syrup,
plus more for serving
1 cup chopped pecans
Confectioners' sugar for serving

Spray a 2-quart casserole dish with nonstick cooking spray. Arrange bread cubes in bottom of baking dish and top with sausage.

In a medium bowl whisk together the eggs, half-and-half, milk, vanilla, cinnamon, and nutmeg, and pour over bread and sausage in the casserole dish. Cover tightly with aluminum foil or plastic wrap and refrigerate overnight.

In the morning, preheat the oven to 350 degrees and uncover the casserole.

In a small bowl stir the butter, brown sugar, maple syrup, and pecans together and drop by the spoonful all over the top of casserole. Bake for 40 to 50 minutes or until the center of the casserole is set. Remove from the oven and let sit for 15 minutes.

Serve with a drizzle of maple syrup and a dusting of confectioners' sugar ... not because it needs it, but just because it looks pretty!

BAKED EGGS IN A CRADLE

Baking eggs is a great way to cook several eggs at the same time, and they make a beautiful presentation. Try baking them in hollowed-out peppers or in muffin tins lined with Canadian bacon or prosciutto.

MAKES 1 SERVING.

1 large crusty dinner roll or mini brioche
1 tablespoon butter, melted
1 large egg
1 teaspoon heavy cream
Salt and black pepper to taste
Scant teaspoon chopped fresh chives or parsley
1 tablespoon shredded or grated Parmesan cheese

Preheat oven to 350 degrees. Slice the top off the roll or brioche, and carefully remove enough bread from the bottom portion of the roll until you have it hollowed out enough to hold the egg. Place on a cookie sheet.

Brush the inside of the hollowed-out roll and the cut side of the top that was removed with melted butter. Crack the egg into the hollow. Add cream and sprinkle with salt and pepper, herbs, and Parmesan cheese.

Bake for 10 minutes, and then place the top half of roll on the cookie sheet, cut side up. Bake an additional 10 minutes or until egg is set and bread is golden. Remove from the oven and place the top onto the roll or tilt to the side. Serve immediately.

ROASTED BREAKFAST POTATOES AND BACON

As the bacon cooks, the grease flavors the potatoes and onions. There really is nothing more to say, is there?

MAKES 6 SERVINGS.

3 large russet potatoes, cut into
1-inch cubes
1 small onion, chopped
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
12 slices bacon

Preheat the oven to 400 degrees. Spray a 15 x 10-inch jellyroll pan with nonstick cooking spray.

In a large bowl combine the potatoes and onion. Drizzle with olive oil and sprinkle with salt and pepper. Arrange bacon slices around the edge of the jelly-roll pan, and then arrange potatoes and onions in a single layer in the center of the pan.

Bake for 20 minutes. Turn the bacon slices over and stir the potatoes. Continue baking for 20 to 25 minutes or until bacon is crispy and potatoes are tender and golden.

SUGARED BACON

Oh my! This stuff is like candy. Please make double or triple the amount you think you need. Trust me on this.

MAKES 4 TO 6 SERVINGS. (WHO AM I KIDDING ... YOU'LL BE LUCKY IF IT SERVES 2!)

1 cup firmly packed light brown
sugar
1 pound center-cut sliced bacon

Place oven rack one position above the center. Preheat the oven to 400 degrees.

Line a 15 x 10-inch jelly-roll pan with foil. Place a large rack on the lined jelly-roll pan and spray with nonstick cooking spray.

Spread brown sugar on the bottom of a shallow dish. Coat each strip of bacon by laying it in the brown sugar and turning it over, pressing sugar into each side. Arrange on the rack.

Bake for 20 to 25 minutes or until bacon is crisp.

HAM AND EGG ENCHILADAS

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