Apples for Breakfast or Brunch

Apples for Breakfast or Brunch
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Autumn is such a wonderful time to have family breakfasts or brunches. The apples cooking in all the wonderful dishes scent the house with old fashioned warmth. The following recipes can be used combined with your favorite breakfast meats and egg dishes for a special fall menu that is sure to please everyone!

Crockpot Baked Stuffed Apples


6 medium tart red apples

1 cup light brown sugar

1/4 cup golden seedless raisins

1/4 cup soft butter

2 cups very hot water

3 Tbsp. orange juice concentrate


Wash, core and stem the apples, but don't peel them. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, and the raisins. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops. Place the mold in the slow cooker and pour the hot water into the cooker (not in the mold). Sprinkle the orange juice concentrate over the apples. Cover and cook on Low for 3 to 5 hours, or until the apples are tender. Makes 6 servings

Apple Baked French Toast


1 large loaf French or Italian bread

8 large eggs

3-1/2 cups milk

1 cup sugar

1 tablespoon vanilla

3 tsp. cinnamon

1 tsp. nutmeg

6 to 8 medium-sized cooking apples

2 tablespoons butter

Slice bread into 1-1/2 inch slices. Spray 9 x 13-inch glass pan with margarine or cooking spray. Place bread in the baking dish with sides touching (snug fit). In a bowl, beat together eggs, 1/2 cup sugar, milk, and vanilla with whisk, for about 30 seconds. Pour one half of egg mixture over bread. Peel, core, and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg mixture evenly over apples. Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees. Uncover dish and bake in oven for 1 hour. Remove from oven and allow to rest for 5 to 10 minutes before serving. Cut into squares and serve with warm syrup or powdered sugar.

Breakfast Apple Crisp


4 cups sliced tart apples (about 4 cups)

2/3 to 3/4 cups packed brown sugar

1/2 cup all purpose flour

1/2 cup non instant oatmeal

3/4 tsp. each ground cinnamon, and nutmeg

1/3 cup softened butter

Heat oven to 375 degrees. Arrange Apples in greased 8 inch square pan. Mix remaining ingredients; sprinkle over apples. Bake until topping is lightly browned and apples are tender, about 30 min. Serve warm with cream if desired.

Spiced Apple Omelets


6 large eggs

3 tbls. cream

2 tbls. butter

1/2 red apple, cored and sliced thin

1/2 green apple, cored and sliced thin

1/4 tsp. nutmeg

1 tsp. brown sugar

Pinch of cinnamon

Beat together the eggs and cream. Sauté half of the red and green apple slices in butter. Add half the nutmeg, half of the brown sugar and half of the cinnamon to the apple mixture. Heat until apples are softened. Add half of egg mixture. Cook until fluffy. Flip over to fold in half. Repeat for the second omelet.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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