More Recipes Like Garlicky Mushroom Toast Cups

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Mushroom Brunch Toast

Submitted by: Ann Nace

There are a lot of mushrooms grown in Pennsylvania, so this is a good recipe to represent our area. My family and friends always enjoy this dish.

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If you're looking for an entree that can be served for breakfast, lunch or dinner, try this recipe from Barbara Nowakowski of North Tonawanda, New York. Her versatile egg bake picks up flavor from cheese, mushrooms and bacon.

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Chocolate French Toast

Submitted by: poppyseed

Living In: Fredericksburg, Ohio, USA

Adding cocoa powder to the basic French toast egg mixture turns the classic French toast into something chocolatey and delicious.

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Mascarpone Stuffed French Toast with Peaches

Submitted by: Escapechef

Home Town: Granby, Connecticut, USA

Living In: Chicago, Illinois, USA

Lemon zest and mascarpone are stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. This recipe is great for breakfast and fancy enough for dessert.

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Sausage Mushroom Quiche

Submitted by: lorig23

Home Town: Winchester, Tennessee, USA

This savory quiche features sausage and mushrooms.

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Family-Style French Toast

Submitted by: Hennie Scholten

Hennie Scholten of Edgerton, Minnesota can serve a crowd by baking a big batch of this sweet, cinnamony French toast. 'Should there be any leftovers, the tender slices are good warmed in the microwave,' she adds.

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Orange French Toast

Submitted by: Kristy Martin

Kristy Martin of Circle Pine, Minnesota uses leftover slices of cinnamon bread in creating this awesome overnight brunch dish. With a hint of orange flavor, it's a special way to wake up the taste buds of weekend guests.

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Omelet Biscuit Cups

Submitted by: Leila Zimmer

My husband's a busy farmer and sometimes eats his breakfast on the run. He's able to take these omelet biscuit cups with him in his truck or tractor cab.

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Eggnog French Toast

Submitted by: Barbara Nowakowski

There's no last-minute fussing with this breakfast or brunch favorite. Slices of French bread soak up the egg-cream mixture overnight. A little nutmeg and rum extract give the dish its sweet eggnog-like taste. -Barbara Nowakowski North Tonawanda, New York

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