7 Amazing Farm-Style Brunch Recipes That'll Get Your Whole Family Out of Bed

7 Amazing Farm-Style Brunch Recipes That’ll Get Your Whole Family Out of Bed

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Wake the whole house with an outstanding farm-style brunch that starts with bacon crisping, easy hash browns baking and biscuits rising to the cozy occasion. You’ll be rewarded with smiles at sunup from everyone in your family.

Country Woman Magazine


1. Apple Cheddar Pancakes with Bacon

Ingredients:

  • 2 large eggs
  • 1 cup 2% milk
  • 2 cups biscuit/baking mix
  • 8 bacon strips, cooked and crumbled
  • 2 large apples, peeled and shredded
  • 11/2 cups (6 oz.) shredded cheddar cheese
  • Butter and maple syrup, optional

Directions:

In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese.

Lightly grease a griddle; heat over medium heat. Drop the batter by 1/4 cupfuls onto griddle, spreading with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.

All images courtesy of Country Woman Magazine

2. Homemade Biscuits and Maple Sausage Gravy

Ingredients:

  • 2 cups all-purpose flour
  • 3 tsp. baking powder
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. pepper, optional
  • 3 Tbsp. cold butter, cubed
  • 1 Tbsp. shortening
  • 3/4 cup 2% milk

Sausage Gravy

  • 1 lb. bulk maple pork sausage
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 2 Tbsp. maple syrup
  • 1/2 tsp. salt
  • 1/4 tsp. ground sage
  • 1/4 tsp. coarsely ground pepper

Directions:

Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.

Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake for 15-17 minutes or until golden brown.

Meanwhile, in a large skillet, cook the sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 4-6 minutes or until sauce is thickened. Stir in remaining ingredients. Serve sausage gravy with warm biscuits.

3. Creamy Eggs & Mushrooms au Gratin

Ingredients:

  • 2 Tbsp. butter
  • 1 lb. sliced fresh mushrooms
  • 1 green onion, chopped

Sauce:

  • 2 Tbsp. butter, melted
  • 3 Tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup 2% milk
  • 1/2 cup heavy whipping cream
  • 2 Tbsp. grated Parmesan cheese

Eggs:

  • 16 large eggs
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 cup butter, cubed
  • 1/2 cup grated Parmesan cheese
  • 1 green onion, finely chopped

Directions:

In a large broiler-safe skillet, heat butter over medium-high heat. Add the mushrooms; cook and stir 4-6 minutes or until browned. Add green onion; cook 1 minute longer. Remove from pan with a slotted spoon. Wipe skillet clean.

For sauce, in a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened. Remove from heat; stir in cheese.

Preheat broiler. In a large bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat.

Spoon half of the sauce over the eggs; top with mushrooms. Add remaining sauce; sprinkle with cheese. Broil 4-5 in. from heat for 4-6 minutes or until top is lightly browned. Sprinkle with green onion.

4. Orange Fritters

Ingredients:

  • 6 cups all-purpose flour
  • 6 cups biscuit/baking mix
  • 2 cups sugar
  • 2 Tbsp. baking powder
  • 6 large eggs
  • 2 to 3 Tbsp. grated orange peel
  • 4 cups orange juice
  • Oil for deep-fat frying
  • Confectioners’ sugar

Directions:

In a large bowl, whisk flour, biscuit mix, sugar and baking powder. In another bowl, whisk eggs, orange peel and orange juice until blended. Add to dry ingredients, stirring just until moistened.

In an electric skillet or deep fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry for about 1-2 minutes on each side or until golden brown. Drain on paper towels; cool slightly. Dust fritters with confectioners’ sugar.

5. Maple Walnut Sticky Buns

Ingredients:

  • 1 pkg. (1/4 oz.) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup mashed potatoes (without added milk and butter)
  • 1 large egg
  • 2 Tbsp. shortening
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 3 to 31/2 cups all-purpose flour

Topping:

  • 1 cup maple syrup
  • 3/4 cup coarsely chopped walnuts

Filling:

  • 1/3 cup sugar
  • 11/2 tsp. ground cinnamon
  • 3 Tbsp. butter, softened

Directions:

In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, egg, shortening, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.

Pour syrup into a greased 13×9-in. baking dish; sprinkle with walnuts. In a small bowl, mix sugar and cinnamon. Punch down dough; turn onto a lightly floured surface. Roll into a 24×8-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon-sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 24 slices.

Place in dish, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.

Bake for 30-35 minutes or until golden brown. Cool 5 minutes before inverting buns onto a platter.

6. Three-Cheese Hash Brown Bake

Ingredients:

  • 2 cans (103/4 oz. each) condensed cream of potato soup, undiluted
  • 1 cup (8 oz.) sour cream
  • 1 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1 pkg. (32 oz.) frozen cubed hash brown potatoes, thawed
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded Swiss cheese

Directions:

Preheat oven to 350°. In a large bowl, mix soup, sour cream, garlic powder and pepper until blended. Stir in remaining ingredients.

Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 55-65 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.

7. Ham Steaks With Gruyere, Bacon And Mushrooms

Ingredients:

  • 2 Tbsp. butter
  • 1/2 lb. sliced fresh mushrooms
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/8 tsp. coarsely ground pepper
  • 1 fully cooked boneless ham steak (about 1 lb.), cut into four pieces
  • 1 cup (4 oz.) shredded Gruyere cheese
  • 4 bacon strips, cooked and crumbled
  • 1 Tbsp. minced fresh parsley, optional

Directions:

In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 4-6 minutes or until tender. Add garlic and pepper; cook 1 minute longer. Remove from pan; keep warm. Wipe skillet clean.

In same skillet, cook ham over medium heat 3 minutes. Turn; sprinkle with gruyere cheese and crumbled bacon. Cook, covered, for 2-4 minutes longer or until cheese is melted and ham is heated through. Serve ham with mushroom mixture. If desired, sprinkle with parsley before serving.