brunch, recipes,

Nothing beats a farm style brunch meal. The fresh and wholesome ingredients just can’t be beat.

If you enjoy brunch – and who doesn’t – you will want to print out these seven One Country recipes to try over and over again!


2 large eggs
1 cup 2% milk
2 cups biscuit/baking mix
8 bacon strips, cooked and crumbled
2 large apples, peeled and shredded
11/2 cups (6 oz.) shredded cheddar cheese
Butter and maple syrup, optional

In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese.

Lightly grease a griddle; heat over medium heat. Drop the batter by 1/4 cupfuls onto griddle, spreading with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.


2 cups all-purpose flour
3 tsp. baking powder
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper, optional
3 Tbsp. cold butter, cubed
1 Tbsp. shortening
3/4 cup 2% milk
Sausage Gravy

1 lb. bulk maple pork sausage
1/4 cup all-purpose flour
3 cups 2% milk
2 Tbsp. maple syrup
1/2 tsp. salt
1/4 tsp. ground sage
1/4 tsp. coarsely ground pepper


Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.

Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake for 15-17 minutes or until golden brown.

Meanwhile, in a large skillet, cook the sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 4-6 minutes or until sauce is thickened. Stir in remaining ingredients. Serve sausage gravy with warm biscuits.


2 Tbsp. butter
1 lb. sliced fresh mushrooms
1 green onion, chopped

2 Tbsp. butter, melted
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup 2% milk
1/2 cup heavy whipping cream
2 Tbsp. grated Parmesan cheese


16 large eggs
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup butter, cubed
1/2 cup grated Parmesan cheese
1 green onion, finely chopped


In a large broiler-safe skillet, heat butter over medium-high heat. Add the mushrooms; cook and stir 4-6 minutes or until browned. Add green onion; cook 1 minute longer. Remove from pan with a slotted spoon. Wipe skillet clean.

For sauce, in a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened. Remove from heat; stir in cheese.

Preheat broiler. In a large bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat.

Spoon half of the sauce over the eggs; top with mushrooms. Add remaining sauce; sprinkle with cheese. Broil 4-5 in. from heat for 4-6 minutes or until top is lightly browned. Sprinkle with green onion.


6 cups all-purpose flour
6 cups biscuit/baking mix
2 cups sugar
2 Tbsp. baking powder
6 large eggs
2 to 3 Tbsp. grated orange peel
4 cups orange juice
Oil for deep-fat frying
Confectioners’ sugar


In a large bowl, whisk flour, biscuit mix, sugar and baking powder. In another bowl, whisk eggs, orange peel and orange juice until blended. Add to dry ingredients, stirring just until moistened.

In an electric skillet or deep fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry for about 1-2 minutes on each side or until golden brown. Drain on paper towels; cool slightly. Dust fritters with confectioners’ sugar.


1 pkg. (1/4 oz.) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup mashed potatoes (without added milk and butter)
1 large egg
2 Tbsp. shortening
2 Tbsp. sugar
1 tsp. salt
3 to 31/2 cups all-purpose flour

1 cup maple syrup
3/4 cup coarsely chopped walnuts

1/3 cup sugar
11/2 tsp. ground cinnamon
3 Tbsp. butter, softened


In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, egg, shortening, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.

Pour syrup into a greased 13×9-in. baking dish; sprinkle with walnuts. In a small bowl, mix sugar and cinnamon. Punch down dough; turn onto a lightly floured surface. Roll into a 24×8-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon-sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 24 slices.

Place in dish, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.

Bake for 30-35 minutes or until golden brown. Cool 5 minutes before inverting buns onto a platter.


2 cans (103/4 oz. each) condensed cream of potato soup, undiluted
1 cup (8 oz.) sour cream
1 tsp. garlic powder
1/2 tsp. pepper
1 pkg. (32 oz.) frozen cubed hash brown potatoes, thawed
2 cups (8 oz.) shredded cheddar cheese
1 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese


Preheat oven to 350°. In a large bowl, mix soup, sour cream, garlic powder and pepper until blended. Stir in remaining ingredients.

Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 55-65 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.


2 Tbsp. butter
1/2 lb. sliced fresh mushrooms
1 shallot, finely chopped
2 garlic cloves, minced
1/8 tsp. coarsely ground pepper
1 fully cooked boneless ham steak (about 1 lb.), cut into four pieces
1 cup (4 oz.) shredded Gruyere cheese
4 bacon strips, cooked and crumbled
1 Tbsp. minced fresh parsley, optional


In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 4-6 minutes or until tender. Add garlic and pepper; cook 1 minute longer. Remove from pan; keep warm. Wipe skillet clean.

In same skillet, cook ham over medium heat 3 minutes. Turn; sprinkle with gruyere cheese and crumbled bacon. Cook, covered, for 2-4 minutes longer or until cheese is melted and ham is heated through. Serve ham with mushroom mixture. If desired, sprinkle with parsley before serving.

Don’t those sound delicious? These recipes are definitely worth saving and trying!

If you love brunch, please share these recipes with your friends!

H/T: One Country

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