70 Cast-Iron Skillet Breakfasts

German Apple Pancake

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—except 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 as I did, it’ll turn out terrific! —Judi Van Beek, Lynden, Washington

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Beefy Huevos Rancheros

This quick, easy and oh-so-tasty recipe works for breakfast, lunch or dinner and is great served with fruit or salad and some flour tortillas. Guests can top them however they like. —Sandra Leonard, Peculiar, Missouri

Homemade Sage Sausage Patties

Oregano, garlic and sage add savory flavor to these easy ground pork patties. I've had this Pennsylvania Dutch recipe for years, and it always brings compliments. —Diane Hixon, Niceville, Florida

Mini Nutella Doughnuts

You can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. —Renee Greene, Smithtown, New York

Italian Cloud Eggs

Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin

Country Pear Puff Pancake

This sweet, gooey pancake is dressed up with caramelized pears and baked until golden. Cut into serving-size wedges, it's a special change of pace. —Steffany Lohn, Brentwood, California

Grandmother's Toad in a Hole

I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called The Boat. Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio

Brunch Beignets

Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida

Bacon and Asparagus Frittata

My frittata makes a marvelous light meal. especially during the summer. When I prepare the frittata for guests, I also serve rice and bread to make a hearty meal—quick and easy, but it always wins compliments! —Gwen Clemon, Soldier, Iowa

Kaiserschmarren

The story goes that when Austrian Kaiser Franz Josef's chef noticed that he always broke his pancake into small pieces before eating it, he began serving it that way. —Erika and Peter Durlacher, Whistler, British Columbia

Country Ham and Potatoes

Browned potatoes are a simple but perfect side for country ham. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad and dinner’s done. —Helen Bridges, Washington, Virginia

Apple-Pear Puff Pancake

Whenever I serve this fruity pancake, people think I slaved for hours. They're surprised that such an attractive, scrumptious dish could be so easy. —Carol Williams, St. Joseph, Missouri

Breakfast Pizza Skillet

I found the recipe for this hearty stovetop dish several years ago and changed it to fit our tastes. When I served it at a Christmas brunch, it was an instant hit. —Marilyn Hash, Enumclaw, Washington

Potato Sausage Frittata

With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo­—the sky’s the limit! —Patricia Lee, Eatonton, Georgia

Caramel-Pecan Apple Slices

Here's a warm, decadent side dish for fall or winter brunches. Ready to eat in only 15 minutes, the apples are also good alongside a pork entree or spooned over vanilla ice cream. —Carol Gillespie, Chambersburg, Pennsylvania

Loaded Breakfast Potatoes

My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. —Tena Kropp, Aurora, Illinois

Brunch Hash & Egg Bake

When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia

Asparagus-Mushroom Frittata

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey

Country-Style Scrambled Eggs

I added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio

Asparagus & Cheese Frittata

This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. —Gilda Lester, Millsboro, Delaware

Upside-Down Pear Pancake

There’s a pear tree in my yard that inspires me to bake with its fragrant fruit. This upside-down pancake works best with a firm pear, not one that is fully ripe. —Helen Nelander, Boulder Creek, California

Caramelized Mushroom and Onion Frittata

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York

Baked Peach Pancake

This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey

Sausage, Egg and Cheddar Farmers Breakfast

This hearty combination of sausage, hash browns and eggs is just right for any breakfast. &mdash:Bonnie Roberts, Newaygo, Michigan

Mom's Fried Apples

Mom often made these rich cinnamon-sugar apples when I was growing up. I swear the folks at Cracker Barrel copied her recipe! —Margie Tappe, Prague, Oklahoma

Mediterranean Broccoli & Cheese Omelet

My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida

Aunt Edith's Baked Pancake

My aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge cast-iron skillet, then created the perfect confection: baked pancakes. —Marion Kirst, Troy, Michigan

Sausage-Apple Puff Pancake

Savory sausage and sweet apples combine in this beautiful breakfast dish. The cheesy topping will definitely make you want seconds. —Carolyn Kumpe, El Dorado, California

Baked Cheddar Eggs & Potatoes

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona

Herb Breakfast Frittata

I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. —Katherine Hansen, Brunswick, Maine

Apples 'n' Cream Pancake

This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio

Garden Cheddar Frittata

The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I’ve made it with goat cheese, too, and it’s delicious. You can also use other vegetables if you like. —Harbour House Inn B&B, Eva Amuso, Cheshire, Massachusetts

Camper's Breakfast Hash

When we go camping with family and friends, I'm always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too. —Linda Krivanek, Oak Creek, Wisconsin

Zucchini Frittata

When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida

Hash Brown Maple Sausage Casserole

This craveworthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California

Frittata Florentine

My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California

Broccoli-Ham Puff Pancake

We like to use our heirloom cast-iron skillet to make this Sunday special. The golden brown puff pancake with a creamy ham and broccoli filling makes a tasty main dish for brunch.—Edna Hoffman, Hebron, Indiana

Shakshuka

Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta

Campfire Hash

In our area we are able to camp almost all year-round. My family invented this recipe using ingredients we all love so we could enjoy them on the campfire. This hearty meal tastes so good after a full day of outdoor activities. —Janet Danilow, Winkleman, Arizona

Apple-Honey Dutch Baby

I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven...and the apple honey filling is yummy! —Kathy Fleming, Lisle, Illinois

Potato & Bacon Frittata

This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it’s tasty with almost any type of cheese. —Mariela Petroski, Helena, Montana

Country Brunch Skillet

Using frozen hash browns and packaged shredded cheese shaves minutes off the prep time of this skillet egg dish, making it an appealing meal you can put together quickly. —Elvira Brunnquell, Port Washington, Wisconsin

Country Potato Pancakes

These potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin

Feta Asparagus Frittata

Asparagus and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas

Old-World Puff Pancake

My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee

Asparagus Frittata

You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. —James Bates, Hermiston, Oregon

Skier's Skillet

With its great combination of flavors and ease of preparation, this is one of my favorite dishes to make when we have overnight guests. Serve it with scrambled eggs for a complete meal...with little fuss!

Asparagus and Red Pepper Frittata

What a tasty way to start a morning! This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. —Toni Donahue, Westerville, Ohio

Chocolate Chip Dutch Baby

I modified a traditional Dutch baby recipe given to me by a friend and came up with this version that my family thinks is terrific. You'll be surprised at how easy it is to make. —Mary Thompson, La Crosse, Wisconsin

Milk Cake

This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia

Diner Corned Beef Hash

I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona

Vegetable Frittata

When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

Poached Huevos Rancheros

I like to spice things up with tempting whole eggs poached in a zesty tomato sauce. This southwestern fare is perfect for brunch. —Olga Koetting, Terre Haute, Indiana

Egg & Spinach Breakfast Burritos

When we camp out, we want our meals ready in a hurry. We make these hearty burritos at home, freeze them and reheat them over the campfire. —Kristen Stecklein, Waukesha, Wisconsin

Farmers Breakfast

Start off your day on a hearty note. This one-dish wonder will easily keep your busy family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota

Colorful Pepper Frittata

Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It’s filling and tasty, full of fresh flavors to start the day. —Jessie Apfe, Berkeley, California

Sausage-Egg Burritos

My husband and I try to eat healthy, but finding new meals for breakfast is a challenge. By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying.—Wendy G. Ball, Battle Creek, Michigan.

Hawaiian Hash

I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.—Roxanne Chan, Albany, California

Ham and Potato Frittata

Easy and delicious, this hearty ham and potato frittata is appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! We—my husband, our 8-year-old daughter and I—live in a suburb. But our back windows look out at mountains, farms, horses and cows. —Katie Dreibelbis, State College, Pennsylvania

Country Corncakes

Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York

Sweet Potato and Egg Skillet

I try to incorporate nutritious sweet potatoes in meals as often as possible, especially with breakfast. I came up with this recipe to feed my family a healthy, hearty breakfast—and it worked! —Jeanne Larson, Rancho Santa Margarita, California

Cinnamon Apple Pan Betty

I found this recipe soon after I was married decades ago. You'll need just a few ingredients that you probably have on hand. It's super quick to put together and a favorite of ours during fall and winter, when apples are at their best. —Shirley Leister, West Chester, Pennsylvania

Yankee Red Flannel Hash

Hash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. —Nancy Mock, Colchester, Vermont

Summer Breakfast Skillet

Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York

Black Bean & White Cheddar Frittata

This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho