This list can actually be anything edible because hey…who doesn’t like bacon and eggs at 6pm? But if you visit these recipes, they are generally geared at that first thing in the am meal. You know, breakfast foods.

Campin’ Breakfast

My guy will do almost anything to get me to go camping with him, like promise to make breakfast Leannefor me every morning. And so he took me camping and I woke to the smell of coffee and bacon or sausage each day.  While we had decided in advance to go out for breakfast one of the mornings, we changed our minds and he whipped this up instead with some left overs. It actually was one of the best scrambles I’ve ever had and I told him I would document it for posterity’s sake.  You can switch out the sausage for some ham or bacon and you could add other herbs, but the bread is the thing.  It gives the scramble a wonderful texture and heartiness.  It only needs a bit of cheese for flavor so don’t be tempted to dump too much in!


The R & L Scramble

1 tablespoon olive oil
½ cup onion, finely chopped
2 chicken breakfast sausages, sliced thinly
1 cup rosemary bread (or any French or Italian bread) torn into small pieces
4 or 5 eggs, beaten well
¼ cup grated cheddar cheese
1 tablespoon parsley, finely chopped
Kosher salt
Freshly ground pepper

Pour olive oil into a hot cast iron skillet and add the onion.  Sauté until softened and add sausage and bread, stirring until bread is slightly toasted.  Add eggs and scramble until soft curds form.  Remove from heat and add cheese, parsley, and salt and pepper to taste.  Makes 2 to 3 servings

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Celebration Food


My daughter Catherine graduated from high school yesterday and we had a big “Open House” this last Sunday to celebrate.  We had about 65 people all totaled, so suffice it to say that I made a lot of food. I can say without a doubt that the sugared bacon was the most popular item. Guests had a crazy gleam in their eyes when they were eating these things.

Take good bacon, coat it in brown sugar mixed with a bit of smoked paprika, and lay the slices out on a broiler pan rack (don’t forget to line the bottom of the pan with foil or you’ll end up with a giant mess!)and bake at 350°F for about 15 minutes.

The runner-up for favorite dish was the Baked French Toast.  I based this recipe off one I found on the internet but messed around with it so thoroughly that now I can properly call it my own! When you try it, add about a teaspoon of orange zest for something a little different.  If it sounds more like dessert to you, add dried currants and top with a warm sauce of maple syrup, heavy cream and Drambuie.

Baked French Toast with Cream Cheese

12 slices French bread, cubed
Two 8 ounce packages cream cheese (or lower fat cream cheese), cubed
12 eggs, beaten
2 cups whole milk
⅓ cup maple syrup, plus more for drizzling
½ teaspoon cinnamon
1 teaspoon vanilla
¾ cup pecans, chopped

Layer half of the bread cubes in a greased 9×13-inch casserole dish.

Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.

Combine eggs, milk, syrup, cinnamon and vanilla. Pour over the casserole.Cover and refrigerate overnight.

In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.

Bake 30 to 45 minutes in a 350°F oven. Drizzle more maple syrup over the top. Serves 12

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Babies (Dutch, that is)

I never tried Dutch Babies (Dutch Pancakes, German Pancakes, Puffed Pancakes) until I met my husband.  They were a morning tradition at his house growing up, maybe because of their Scandinavian heritage and they always made them in the blender, baked with margarine and served with powdered sugar and lemon.  I’ve adopted the tradition but like to whisk mine up in a bowl and bake them in butter and in a cast iron skillet.  I’m a purist and still think they’re best with lots of fresh-squeezed lemon juice and lots of powdered sugar.   Because of these babies, my roommates in college thought I was a wonderful cook and they’d practically demand I make them every Saturday morning.  They are, however, very easy to make and deceptively impressive.  You can make them any size you want.

Here’s the formula:

For each egg, use ¼ cup milk, ¼ cup flour and 1 tablespoon of butter. (I usually use 4 eggs, 1 cup of milk and flour, 4 tablespoons butter)
Lemon wedges
Bigg bowl of powdered sugar

Whisk ingredients thoroughly in a large bowl while heating ½ cube butter in a large cast iron skillet in a 400°F oven.

Bake for about 20 minutes or until puffed and golden. (Bake more or less according to how much batter you have.)

Serve with lemon wedges and a big bowl of powdered sugar. This amount serves 4 or 5 people

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Saturday Pancakes

Pancakes make the day seem a little more special.  We typically have pancakes on Saturday morning and while I like mine plain (or maybe blueberries or bananas if we have them), my kids like to have theirs studded with chocolate chips.  I may be a bad mom for letting them have what amounts to candy for breakfast but hey, they obviously love this particular tradition.  One of the reasons I like to have pancakes for breakfast is that my husband makes them.  He never uses a mix.  He likes (and we like) this recipe from Cooking Light Magazine 1998. They have a nice texture and don’t have that weird biscuit dryness that some mixes have.  If you double the recipe, go ahead and use a whole egg instead of two egg whites—it works out just fine. And don’t feel guilty about adding chocolate chips if you’re so inclined.  One more thing–promise me to use real maple syrup if you make this recipe (except if you’re adding the aforementioned chocolate chips)!

Groundhog Day Buttermilk Pancakes

1 cup unbleached all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1⅓ cups low-fat buttermilk
1 tablespoon butter, melted
1 large egg white

Combine flour and next four ingredients.  Combine buttermilk, butter and egg white.  Add to the flour mixture, stirring until barely combined.

Spoon about ¼ cup pancake batter onto a hot nonstick griddle or skillet coated with cooking spray. Add blueberries or chocolate chips if desired. Turn pancakes when tops are covered with bubbles and edges look cooked. Serves 4


Categories: .Bayview School of Cooking!, Breakfast | Leave a comment

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