We live on a lake and have many overnight guests, so I serve brunch often. I'm always looking for recipes to enhance the usual eggs and bacon. My husband came home from a men's brunch raving about this one, and the hostess shared the recipe. Just be sure to make more than you think you might need...everybody wants seconds.
-Myrt Pflannkuche, Pell City, Alabama
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."
A dear family friend always brought this flavorful sausage loaf to our Christmas brunch. It was served with Mom’s homemade overnight cinnamon rolls, a massive bowl of fruit salad and scrambled eggs. —Jeanne Ambrose, Milwaukee, Wisconsin