I've been eating - and making - these delectable breakfast treats for as long as I can remember. They look impressive but are quick and easy to prepare. Heating the filled crepes a second time turns them golden brown and adds a wonderful crispness.
If you love Reubens, you'll enjoy this twist on the classic sandwich made with frozen hash brown patties. I came up with the recipe because a member of our family has a sensitivity to bread. Now I wouldn't think of making a Reuben any other way!—Alice Stanwix, Honeoye, New York
I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, i decided to use them in a brunch casserole instead! Everyone asked for the recipe.
Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with my homemade buttermilk syrup, it's an eye-opening treat. That easy syrup tastes great on waffles and French toast, too.
-Renae Moncur, Burley, Idaho
"The recipe for this sausage roll has been in my family for years," says Luella Drake of Auburn, Indiana. "A tube of refrigerated pizza dough makes it quick and easy, but it tastes like it took hours to prepare."
“This is one of my son’s favorites,” Vicky Dempsey says from Louisville, Mississippi. Buttered hash browns form a mouthwatering crust for yummy filling of sausage and cheese. It’s sure to please at breakfast, brunch or even lunch.
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it...expect for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour like I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington
Roseann Loker's glazed combination of sausage and fruit is a welcome addition to a breakfast buffet. "I often stretch it by adding whatever fruit I have on hand, such as apples, peaches or cranberries," notes the Vicksburg, Michigan reader. "I've also served it over noodles or rice as a skillet supper."