Grandma’s Best Breakfast Recipes

From the Recipe Creator: 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

From the Recipe Creator: My grandmother created this recipe to use up the leftovers from Christmas Eve dinner. By combining leftover ham and biscuits with milk, eggs and her homemade apple butter, she served us all a warm, delicious breakfast and still was able to spend with her grandchildren. —Marty Leverette, Columbia, South Carolina. If you enjoyed this, then you must check out our collection of the best vintage breakfasts.

From the Recipe Creator: It was during a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are fantastic with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. —Rose Delemeester, St. Charles, Michigan

From the Recipe Creator: Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.—Marsha Ketaner, Henderson, Nevada

From the Recipe Creator: 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

From the Recipe Creator: My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise since she never seemed to use the same combination of ingredients twice. As children, we took guesses as to what we'd find in the tender crust—the game always added fun to our meals. —Denalee Standart, Rancho Mureta, California

From the Recipe Creator: 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

From the Recipe Creator: My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York

From the Recipe Creator: These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. —Dianne Esposite, New Middletown, Ohio

From the Recipe Creator: This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas

From the Recipe Creator: 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

From the Recipe Creator: Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York

From the Recipe Creator: BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. —Priscilla Detrick, Catoosa, Oklahoma

From the Recipe Creator: We discovered this easy French toast recipe in Mexico. We couldn’t figure out what made the French toast so delicious until we learned the secret was vanilla. Since then, we’ve added a touch of vanilla to our waffle and pancake recipes, and it makes all the difference. —Joe and Bobbi Schott, Castroville, Texas

From the Recipe Creator: With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets rave reviews every time I make it! —Lilith Fury, Adena, Ohio

From the Recipe Creator: In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia

From the Recipe Creator: With all the eggs our chickens produce, I could make this omelet every day! It's a pretty, festive-looking dish, but you could fix it anytime—including for a light supper. —Melissa Davenport, Campbell, Minnesota

From the Recipe Creator: This brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, Ohio

From the Recipe Creator: This medley of fresh fruits is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it's perfect for a special event. —Edna Lee, Greeley, Colorado

From the Recipe Creator: When my mother-in-law (Gran to our kids) had us over for brunch, I especially enjoyed her yogurt parfaits. They were refreshing, light and wholesome. I made a few changes to her recipe and came up with this sweet, crunchy and nutty variation. Yum! —Angela Keller, Newburgh, Indiana

From the Recipe Creator: These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. —Angela Buchanan, Longmont, Colorado

From the Recipe Creator: I absolutely love this slow-cooked oatmeal. The steel-cut oats have so much flavor and texture. My family sprinkles toasted pecans on top whenever possible. —Angela Lively, Conroe, Texas

From the Recipe Creator: In our house, we sprinkle these whole wheat pancakes with a little confectioners' sugar because the banana is so sweet that you don't need syrup. —Patricia Swart, Galloway, New Jersey

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

From the Recipe Creator: One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. —Taste of Home Test Kitchen

From the Recipe Creator: A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this recipe for the special day. —Kristin Arnett, Elkhorn, Wisconsin

From the Recipe Creator: Cornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.

From the Recipe Creator: This family recipe dates back to the 1930s, when my grandmother started making these hearty breakfast rolls. —Janet Abate, North Brunswick, New Jersey

From the Recipe Creator: With fiber-rich fruit, light dressing and crunchy walnuts, this is a great side dish or snack. Try it with low-fat granola. —Kathy Armstrong, Post Falls, Idaho

From the Recipe Creator: I fix this breakfast cake for my co-workers often. The blueberries and sausage are such a nice sweet-salty flavor combo. —Peggy Frazier, Indianapolis, Indiana

From the Recipe Creator: These may just be the creamiest, richest scrambled ham and eggs you've ever had. —Suzy Horvath, Gladstone, Oregon

From the Recipe Creator: My baking therapy is to make treats for friends and co-workers. This pull-apart bread makes everyone smile as they face a busy day. —Vickie Friday Martin, Scroggins, Texas

From the Recipe Creator: 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

From the Recipe Creator: Keep these French toast sticks in the freezer for an instant filling breakfast. Their convenient size makes them ideal for a breakfast buffet. —Taste of Home Test Kitchen

From the Recipe Creator: 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

From the Recipe Creator: Wrap summer-ripe strawberries and creamy filling into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut

From the Recipe Creator: Here's a great make-ahead recipe! Be sure to remove from the cookie sheets within 20 minutes after baking so the granola doesn't stick. —Lori Stevens, Riverton, Utah

From the Recipe Creator: I love quiche and wanted to make something that incorporates my southern roots. With eggs, cheese, ham and nutritious collard greens in a flaky crust, it’s a complete meal. —Billie Williams-Henderson, Bowie, Maryland

From the Recipe Creator: I wish I could give credit where it's due, but I don't remember where this recipe originated. It seems as soon as this coffee cake is out of the oven, my family has it eaten!

From the Recipe Creator: Make this crustless quiche in muffin cups or in a regular-size pie tin. Either way, there's plenty of bacon-y, cheesy goodness to go around. —Angela Lively, Conroe, Texas

From the Recipe Creator: Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. —Renae Moncur, Burley, Idaho

From the Recipe Creator: This autumn-inspired breakfast tastes like pumpkin pie—without the guilt! Double the recipe if you feel like sharing. —Amy Bashtovoi, Sidney, Nebraska

From the Recipe Creator: Don't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.—Shirley Boyken, Mesa, Arizona

From the Recipe Creator: “These little treats are super-easy to make and perfect for a special breakfast. They’re also very nice for a casual dinner. The smoky cheese and bacon elevate eggs to another level!” Catherine Wilkinson — Dewey, Arizona

From the Recipe Creator: You won't get any complaints from family or friends when you stack up these golden waffles for breakfast! —Kim Branges, Grand Canyon, Arizona

From the Recipe Creator: Baked in a pretty tube pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother's. —Shaunda Wenger, Nibley, Utah

From the Recipe Creator: I tasted muesli on a trip to Switzerland, and when I came home, I made it my way. Keep things interesting (and avoid midmorning munchies) by adding different fruits and nuts every day. —Maddie Kirk, Springfield, Pennsylvania

From the Recipe Creator: My boys can't wait to pick the first ripe tomatoes in our garden to be used in this terrific pie. It has a tempting filling and tomatoes layered in a melt-in-your-mouth crust. And the crust is so easy to make- you just pat the dough into the pan! —Shara Walvoort, Oostburg, Wisconsin

From the Recipe Creator: These rolls with their cherry-filled centers melt in your mouth and store well unfrosted in the freezer. —Leann Sauder, Tremont, Illinois

From the Recipe Creator: This easy omelet will be a snap to fix for breakfast or dinner. —Agnes Ward, Stratford, Ontario

From the Recipe Creator: These easy apple-y oats let your family have a warm and cozy breakfast no matter how busy you are. —Teri Rasey, Cadillac, Michigan

From the Recipe Creator: Onion lovers are sure to be asking for second helpings of this appetizing tart—it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quichelike filling, the dish is ideal for a brunch or buffet. -Christine Andreas, Huntingdon, Pennsylvania

From the Recipe Creator: I've always tried to make cooking fun—for myself, my daughters and my grandchildren. Cooking teaches children the importance of following directions and being organized. This recipe is easy to make, and kids really like it. —Flo Burtnett, Gage, Oklahoma

From the Recipe Creator: Wake up the sleepyheads in your household with this moist, tender coffee cake that’s both sweet and savory. Bacon and nuts in the crumbly topping blend with flavors of maple, nutmeg and cinnamon. Yum! —Angela Spengler, Clovis, New Mexico

From the Recipe Creator: This cheesy omelet is modeled after the one I tasted and loved in a local restaurant. Mine is so hearty and rich tasting that no one will guess it's lower in fat. —Bernice Morris, Marshfield, Missouri

From the Recipe Creator: This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota

From the Recipe Creator: This eggs Benedict casserole is just as tasty as the classic but without all the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri

From the Recipe Creator: Everyone eats at the same time when you fix this tasty oven-baked French toast. —Bernice Smith, Sturgeon Lake, Minnesota

From the Recipe Creator: For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona

From the Recipe Creator: This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire