Crunchy Breakfast Cake Recipes

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FRENCH FARMHOUSE BREAKFAST CAKE



French Farmhouse Breakfast Cake image

Inspired by the rustic morning treat served in French farmhouses, this simple breakfast cake is the perfect companion for a hot cup of coffee, tea or cocoa!

Provided by Blair Lonergan

Categories     Breakfast

Time 1h15m

Number Of Ingredients 9

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground nutmeg
¼ teaspoon salt
14 tablespoons (1 ¾ sticks) salted butter, at room temperature
1 teaspoon vanilla extract
⅔ cup granulated sugar
3 large eggs, at room temperature
Powdered sugar, for dusting

Steps:

  • Preheat oven to 350 degrees F. Butter and flour a 9-inch round cake pan, then line with parchment paper and butter and flour the paper.
  • Sift flour, baking powder, nutmeg and salt in a large bowl.
  • Using an electric mixer, cream the butter until it is pale yellow. Add vanilla and sugar; mix until fluffy. Beat in eggs, one at a time. Gradually add the flour, being careful not to over-mix the batter.
  • Transfer batter to prepared pan. Tap it on the counter once or twice to shake out any air bubbles.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes.
  • Allow the cake to cool in the pan on a wire rack for about 10 minutes, then remove from the pan to continue cooling.
  • Once the cake is completely cool, dust with powdered sugar, slice and serve.

Nutrition Facts : ServingSize 1 slice, Calories 352 kcal, Carbohydrate 35 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 114 mg, Sodium 273 mg, Fiber 1 g, Sugar 17 g

CRUNCHY BREAKFAST BAKE



Crunchy Breakfast Bake image

Skip the bowl of cereal this time and enjoy its nutrition in an easy breakfast egg bake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 12

Number Of Ingredients 9

2 cups chopped cooked ham
1 medium green bell pepper, chopped (1 cup), if desired
2 tablespoons dried chopped onion
1 can (4 ounces) mushroom pieces and stems, drained
5 cups Chex™ cereal (any variety)
1 cup shredded Cheddar cheese (4 oz)
1 cup Original Bisquick™ mix
2 cups milk
4 eggs

Steps:

  • Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish or spray with cooking spray. In 10-inch nonstick skillet, cook ham, bell pepper, onion and mushrooms 3 minutes, stirring frequently.
  • Spread 3 cups of the cereal in baking dish. Sprinkle with ham mixture; top with cheese. In medium bowl, stir Bisquick® mix, milk and eggs with fork until well blended. Pour evenly over cheese. Sprinkle with remaining cereal.
  • Bake uncovered 25 to 30 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 5 g, TransFat 0 g

CRUNCHY BREAKFAST CAKE



Crunchy Breakfast Cake image

This is very yummy, either for breakfast or for an after dinner dessert. The topping is crunchy and the cake is soft and fluffy. What more could you want from a cake?! It came from a Klutz cookbook.

Provided by kindcook

Categories     Breakfast

Time 55m

Yield 6-9 serving(s)

Number Of Ingredients 11

3/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons cold butter
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 1/2 cups flour
1/2 teaspoon baking soda
2 eggs
1 cup sour cream

Steps:

  • Mix the dry topping ingredients together.
  • Then chop the butter into little pieces and mash into mixture with a fork or your hands until crumbly.
  • Mix the dry cake ingredients together.
  • In a seperate bowl beat the eggs and sour cream.
  • Add the egg mixture to the dry ingredients and mix.
  • Pour evenly into a greased 9x9 inch pan and sprinkle the topping evenly over the cake batter.
  • Bake at 350F for 35-40 minutes or until toothpick test comes out clean.

Nutrition Facts : Calories 498.1, Fat 13.9, SaturatedFat 8, Cholesterol 97.5, Sodium 405.2, Carbohydrate 88.4, Fiber 1.1, Sugar 60, Protein 6.9

BACON BREAKFAST CAKE



Bacon Breakfast Cake image

I made this for a friend who has a deep love for bacon. It reminds me a lot of pancakes and bacon.

Provided by EssJay

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 40m

Yield 8

Number Of Ingredients 5

12 slices bacon
¼ cup packed brown sugar
1 (9 ounce) package white cake mix, batter prepared as directed on package
1 teaspoon maple flavored extract
¼ cup maple syrup

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
  • Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. Drain the bacon slices on a paper towel-lined plate. Place the bacon on the bottom of the greased cake pan, overlapping slices as necessary to fit. Sprinkle the bacon strips with the brown sugar.
  • Combine the prepared cake batter, maple extract, and maple syrup in a large bowl, mixing well. Pour the batter over the brown sugar and bacon in the cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool cake slightly and remove from pan by inverting onto a serving platter. Cut into wedges to serve.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 38.6 g, Cholesterol 28.6 mg, Fat 22.4 g, Fiber 0.3 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 564.5 mg, Sugar 30 g

CRUNCHY BREAKFAST WRAP



Crunchy Breakfast Wrap image

This fast-food copycat, filled with bacon, cheese, hash browns and fluffy scrambled eggs, can be made ahead of time for an easy breakfast on-the-go.

Provided by Tieghan Gerard

Categories     Breakfast

Time 30m

Yield 3

Number Of Ingredients 11

4 slices thick-cut bacon, chopped
12 oz ground breakfast sausage
6 eggs
1/2 teaspoon each salt and pepper, as desired
1 tablespoon butter, if desired
1/3 cup buttermilk
1 1/2 cups sharp Cheddar cheese (6 oz)
3 or 4 Old El Paso™ flour tortillas for burritos (8 inch)
2 cups cooked hash brown potatoes
1/2 cup Old El Paso™ enchilada sauce, if desired
Olive oil

Steps:

  • Heat 10-inch skillet with high sides over medium-high heat; cook bacon in skillet until crispy. Remove to paper towel-lined plate.
  • Drain drippings from skillet; add sausage. Cook sausage until brown; remove from skillet to plate with bacon.
  • In medium bowl, beat eggs with whisk; season with salt and pepper. If needed, melt butter in skillet over medium heat. Pour eggs into skillet. Allow to set 1 minute, then slowly stir in buttermilk and 1/4 cup of the cheese. Use spatula to fold eggs over while gently shaking skillet with other hand. As soon as there is no more liquid remaining around bottom of skillet, remove from heat.
  • For each tortilla, heat 1 tortilla in microwave 20 to 30 seconds or until warm. Spread a little cheese down middle. Top with potatoes, sausage and eggs. Sprinkle with bacon. Drizzle with enchilada sauce. Flip the side closest to you in toward center, then flip opposite side to center. Close right and left sides to center.
  • Heat skillet over medium heat, and add a drizzle of olive oil. Add 2 wraps at a time; cook about 1 minute on each side until lightly golden. Serve warm.

Nutrition Facts : Calories 940, Carbohydrate 51 g, Cholesterol 500 mg, Fat 4, Fiber 3 g, Protein 48 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1960 mg, Sugar 4 g, TransFat 2 1/2 g

BLUEBERRY CRUNCH BREAKFAST BAKE



Blueberry Crunch Breakfast Bake image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 loaf (16 ounces) day-old French bread, cut into 1-inch slices
8 large eggs
1 cup half-and-half cream
1/2 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup cold butter
2 cups fresh or frozen blueberries
1 cup chopped walnuts

Steps:

  • Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 427 calories, Fat 21g fat (8g saturated fat), Cholesterol 154mg cholesterol, Sodium 351mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.

YUMMY BLUEBERRY BREAKFAST CAKE



Yummy Blueberry Breakfast Cake image

An easy-to-make and delicious cake. Serve this cake warm with a spoon or cut into squares.

Provided by Laura Owen

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15

1 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, melted
½ cup milk
1 egg
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ cup white sugar
3 tablespoons butter, melted
1 (21 ounce) can blueberry pie filling
¼ teaspoon lemon extract
¼ cup fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
  • Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
  • Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
  • Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping.
  • Bake in the preheated oven until cake is golden brown, about 1 hour.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 49.3 g, Cholesterol 44.3 mg, Fat 11.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 7 g, Sodium 206.5 mg, Sugar 31.9 g

CLASSIC BREAKFAST COFFEE CAKE



Classic Breakfast Coffee Cake image

This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up...As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!

Provided by Alex Guarnaschelli

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup walnuts, coarsely chopped
2/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon kosher salt
5 tablespoons butter, melted
1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan
1 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sour cream
Zest of 1 lemon

Steps:

  • For the topping: Prepare a baking sheet fitted with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
  • For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13-by-9-inch baking pan. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, "cream" the butter and sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one by one, and beat until thoroughly integrated.
  • Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk the sour cream until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream. Add the lemon zest. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated.
  • Transfer the batter to the greased baking pan and "tap" it lightly on the sides so it falls evenly in the pan and removes any air bubbles. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 22 to 30 minutes. Allow to cool for 30 minutes before serving.

CRUNCHY BREAKFAST CEREAL



Crunchy Breakfast Cereal image

While I was growing up, my mom would often make this delicious sweet cereal. I loved it so much, I remember requesting it for breakfast, lunch and dinner!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 16 cups.

Number Of Ingredients 12

6 cups old-fashioned oats
2 cups whole wheat flour
2 cups packed brown sugar
2 cups sweetened shredded coconut
1-1/2 cups chopped pecans
1 cup toasted wheat germ
1 cup all-bran cereal
3/4 cup vegetable oil
3/4 cup water
2 tablespoons vanilla extract
1 teaspoon salt
1 cup raisins

Steps:

  • In a large bow, combine oats, flour, brown sugar, coconut, pecans, wheat germ and cereal. In another bowl, mix oil, water, vanilla and salt. Pour over oat mixture; toss to coat. Pour into two greased 15x10x1-in. baking pans. Bake at 275° for 1 hour, stirring every 10 minutes. Add raisins. Store in airtight container.

Nutrition Facts : Calories 423 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 7g fiber), Protein 8g protein.

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