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Country Woman Breakfast Recipes

Find Country Woman Magazine breakfast recipes for a delicious start to your day. Get breakfast recipes from our Country Woman Magazine.

Recipe Spotlight

I discovered this quiche at a diner, during a motorcycle road trip with my husband. It was so amazing, I worked to duplicate it back home. Our family loves the results.—Amy Knight, Lake Linden, Michigan
View Crab Quiche with Hollandaise Recipe



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Scrambled Egg Sandwich

Scrambled Egg Sandwich

Scrambled Egg Sandwich

This savory sub is ideal for brunch, lunch or dinner. It's like eating an omelet sandwich. For variety, I use a different cheese—such as provolone—on the egg sandwich, and French or Italian bread.—Kim Dunbar, Willow Springs, Illinois

Asparagus Ham Strata

Asparagus Ham Strata

Asparagus Ham Strata

You can easily prepare this the night before for a luncheon or during the morning for a dinner. I serve it year-round, for large groups like my card club or garden club, at picnics and at other occasions. When I do, just about always someone requests the recipe! My husband and I have been married 49 years (two sons and five grand daughters). I've enjoyed cooking since I was a girl. My mother was an excellent cook, and she passed along many of the Pennsylvania Dutch recipes that are popular i

Fresh Corn Cakes

Fresh Corn Cakes

Fresh Corn Cakes

Corn's always been the basis of my favorite recipes—in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
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Herbed Waffles with Creamed Beef

Herbed Waffles with Creamed Beef

Herbed Waffles with Creamed Beef

Meet the Cook: This is a nice recipe to whip up when you come home from church. I adapted it from one I saw in an old cookbook. It's a little different way to use herbs. We're the parents of two, both now grown, and the grandparents of three. -Lois McCormick, Muncy, Pennsylvania

Fruited Dutch Baby

Fruited Dutch Baby

Fruited Dutch Baby

This traditional oven-baked pancake is a sensational way to showcase fruit-and it makes an ideal holiday breakfast or brunch. If you prefer, sprinkle with powdered sugar or serve it with canned pie filling or other fruit.

Egg-Filled Buns

Egg-Filled Buns

Egg-Filled Buns

Meet the Cook: As the cook for our local volunteer fire department, I'm a nonstop recipe clipper. This one's been a constant in my file for years. It's great for grabbing and going, and a good lunch dish, too. Here on our farm, my husband - who's also a teacher - and I have cattle and hogs plus one chicken who furnishes many of our eggs. We are the parents of a 6-year-old daughter. -Kathy Wells, Brodhead, Wisconsin

Sweet Potato and Ham Hash

Sweet Potato and Ham Hash

Sweet Potato and Ham Hash

Tender sweet potatoes match up with ham, cooked eggs and zippy seasoning to make this hash one you’ll put on your “make again” list. It’s a good breakfast-for-dinner meal.—Judy Armstrong, Prairieville, Louisiana

Sunny-Side-Up Herbed Tart

Sunny-Side-Up Herbed Tart

Sunny-Side-Up Herbed Tart

Feel free to be creative with this versatile egg tart. Try Canadian bacon or ham as the meat ingredient, and add toppings such as thyme, chopped spinach or goat cheese.—Diana Neves, Lafayette, California

Snackin' Granola

Snackin' Granola

Snackin' Granola

Granola's a popular treat with children, and this one couldn't be easier to prepare. I flavor it with lots of tasty good-for-you ingredients. It's perfect to send in bag lunches or to serve after school. I've also used it as an "in-the-car" treat when we take family vacations. —Marlene Mohr, Cincinnati, Ohio

Butterfly Pancakes

Butterfly Pancakes

Butterfly Pancakes

—Taste of Home Test Kitchen, Greendale, Wisconsin

Make Ahead Scrambled Eggs

Make Ahead Scrambled Eggs

Make Ahead Scrambled Eggs

Meet the Cook: As a high school vice principal with a 5-year-old daughter, I especially appreciate the convenience of this dish. I've served it for breakfast and also as part of a full brunch buffet along with breads, biscuits, bagels and side salads. -Diane Sackfield, Kingston, Ontario
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