Cozy mornings, Midwest flavors: Breakfasts to warm up November
I love turning simple ingredients into indulgent, shareable dishes that taste like a hug on a chilly morning.
This lineup has something for everyone at the breakfast table: a Sourdough French Toast Casserole that’s perfect for lazy weekends, Easy Apple Danishes that come together faster than you’d expect but taste bakery-worthy, and fluffy Pumpkin Biscuits to celebrate fall.
These recipes bring out the best of the season’s flavors, from pumpkin and apple to the subtle tang of sourdough, making them ideal for gatherings (or a special treat just for you).
Whether you’re planning a holiday brunch or just looking to add some fall flair to your everyday breakfast, these recipes are guaranteed to bring a little extra warmth to your morning routine. Grab your coziest sweater and a steaming cup of coffee, and let’s dive into these seasonal favorites.
• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and Facebook at facebook.com/mybizzykitchen.
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Sourdough French Toast Casserole
16 ounces sourdough bread (or bread of choice)
2 tablespoons melted butter
¼ cup brown sugar
1 teaspoon cinnamon
½ teaspoon salt
8 large eggs
2 cups unsweetened almond milk (or milk of choice)
2 teaspoons vanilla extract
1 large apple, diced
8 ounces chicken sausage, thawed and diced
1 tablespoon powdered sugar
Instructions
Preheat the oven to 350 degrees.
Grease a 9x13-inch baking dish and add cubed sourdough in an even layer.
In a large bowl, whisk the eggs, almond milk, vanilla, cinnamon and salt. Stir in brown sugar and melted butter.
Pour the egg mixture over the bread, ensuring it’s soaked. Sprinkle sausage and apple on top.
Cover and refrigerate for at least 1 hour or overnight.
Uncover and bake for 45-50 minutes, until golden and set.
Let cool briefly, then top with maple syrup, fruit or powdered sugar if desired.
Notes: I love that I can make this ahead of time the day before hosting so I have one less thing to worry about in the morning.
Serves 8
— Biz Velatini
Easy Apple Danish
2 sheets puff pastry, defrosted
1 large apple, sliced thin
2 teaspoons cinnamon sugar
1 tablespoon sugar-free apricot jam, melted
1 teaspoon powdered sugar
1 egg yolk + ½ teaspoon water for egg wash
Instructions
Heat oven to 350 degrees.
Slice each sheet of puff pastry in half.
Lay the apples diagonally across the pastry.
Brush the melted jam over the apples.
Brush the pastry with the egg wash.
Bake for 15-18 minutes, or until golden brown.
Once cooled, dust with powdered sugar.
Notes: I prefer using Sugar Bee apples because they’re sweet with a slight tang, but you can use whatever you prefer. The hardest part of this recipe is remembering to defrost the puff pastry.
Makes 4.
— Biz Velatini
Pumpkin Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons cold unsalted butter
1 cup pumpkin puree
⅓ cup milk
Instructions
Preheat the oven to 450 degrees and line a baking sheet with parchment or a baking mat.
In a bowl, mix flour, baking powder, sugar and salt.
Grate cold butter into the flour mixture and stir to combine.
Make a well, add pumpkin puree and milk, and stir until just combined.
On a floured surface, fold dough in half a few times, pressing gently to create layers.
Roll or pat dough to 1-inch or 1.5-inch thickness. Cut into 3-inch circles.
Place biscuits on the pan, brush tops with milk if desired, and bake for 15 minutes until golden. Serve hot with an optional drizzle of honey.
Notes: If serving these on their own, I prefer a drizzle of honey on top; but for a sandwich, spinach, egg and crispy bacon complement these biscuits really well. As someone who is not a great baker, these are novice-friendly.
Makes 7 biscuits.
— Biz Velatini