Breakfast Recipe Exchange

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Let’s talk bonus content! I’m working on my website update for 2014. That is to say, I’m writing a lot of notes, which my fabulous webmaster will turn into an actual update. I’ve decided that I want to add a lot more bonus content for my readers, things like games and recipes and interactive book excerpt widgets, like this one for SECOND-CHANCE SEDUCTION, which will be out next month from Harlequin Desire.

I also thought it would be fun to include pictures of things from my books. I have a Pinterest board for each book (, so I’ve asked my webmaster to post a Pinterest widget on each book page, too, like this one. Isn’t this just the coolest thing?!


Thing is, I’m not a natural cook. I try, I really do, but I just don’t have the knack. Still, I think if you keep trying different combinations, eventually you’ll come up with something delicious. (After discarding lots of not-so-delicious combinations.) Which is just what happened when I threw together this Apple-Bacon French Toast Casserole. It turned out really delicious, even with the surprise ingredient I threw in! And it looks pretty, too. If you make it, please email me via my website to let me know what you thought.


Kate Carlisle’s Apple-Bacon French Toast Casserole

apple-bacon-french-toast-web1 baguette, torn into 1-inch chunks
2 slices of bacon, cooked and crumbled
1 apple, cut into ¼-inch chunks
4 oz Monterrey Jack cheese, cut into ¼-inch chunks
6 eggs
¼ C maple syrup
¼ C apple cider

Place the chunks of bread, apple, cheese, and bacon in a large bowl. In a separate bowl, whisk together eggs, syrup, and cider. Pour over the bread mixture. Stir to soak bread thoroughly. Grease an 8-inch square baking pan, add the egg mixture, cover and refrigerate overnight.

Preheat the oven to 375 degrees. Bake the casserole until cooked through, and bread on top is golden brown, about 25-30 minutes. Serve with bacon and additional syrup. ‘Cause you know, you can never have too much bacon or too much syrup!

Okay, it’s your turn! Share a favorite breakfast recipe. Oh, and please do let me know what kind of “extras” you enjoy seeing on authors’ websites.

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  • flchen1 says:

    That looks amazingly delicious, Kate! I will have to try that out–the kids love bacon!!

    I’m not sure about breakfast recipes–we usually go with the basic bacon and eggs 😉 But I think we do have a waffle recipe somewhere that is pretty yummy–will have to dig it out and post!

    As for extras, I like stuff like family trees or charts that show how characters are connected w/in a series or story. I also think it’s fun to see authors’ inspirations for characters or locations, and playlists if they have them. And yes, with the advent of Pinterest, there’s even more ways to show visually what prompted things or things that you found as you researched 🙂 VERY fun!

    • Fedora, we must ask His Highness the Rooster what he likes to see on a website. I’m sure he’s got some very profound thoughts.

      Actually, no, he’s a chicken. What am I saying??!!!

    • Caren Crane says:

      Fedora, beware the pre-Thanksgiving chook! He was with Shannon yesterday, apparently chasing a young buck, so he’s feeling his chicken Wheaties. Hide the cookies and shield the kidlets’ eyes! 🙂

    • I wonder how ol’ GR feels about us talking about eating eggs? Does he seem outraged?

      Mmmm, waffles! I love waffles. That nice, slight crispiness, and the lovely little valleys that are perfect for holding lots of syrup!

    • Fedora, those are great ideas. Have you seen the genealogy on Grace Burrowes’ website?

      Don’t you read Ann Aguirre? Have you read Perdition yet?

  • Jane says:

    Hello Kate,
    I only know how to make eggs and bacon. Nothing too elaborate for me. I’ve never attempted a casserole of any kind, but Jill Shalvis has a recipe called the Good Morning Sunshine casserole in one of her Lucky Harbor books that I really want to try.

    • You should try it! I think casseroles are easier than “regular” food because you just sort of throw everything in there and stick it in the oven. What’s the worst that could happen? (I am a woman with many kitchen disasters under my belt. I’ve thrown away a lot of food, but I haven’t burned down the house yet!)

  • Kate, that looks fabuloso! Congratulations on coming up with it. Actually I’m hopeless about sharing recipes. I make about half a dozen things out of recipe books, nothing very exciting. I’m always in awe for people who put up recipes they made up for yummy things. Love the idea of putting up the visual inspirations for your website. The other thing I love to see is some idea of the writers who have influenced an author I really like. I remember seeing a Bookshelf page on an author’s page (Jenny Haddon) and loving that she had a short piece about some of her favorite books.

    • Oh, that’s a great idea, Anna! I could call it “The Books Behind the Books,” and I could share more information about each of the rare books that is featured in one of the Bibliophile Mysteries. I’m going to give that some thought. Thanks!!!!

  • Helen says:

    Hi Kate

    That does look lovely I am sorry we are not big breakfast people we usually have cereal and toast and sometimes bacon and eggs that is about it mybe I should try something new 🙂

    I love reading abbout what authors have been doing and reading and I too love seeing if they have people as inspirations for their heroes and heroines

    Looking forward to the new book

    Have Fun

    • Breakfast for dinner is always a hit at our house! What is nice about this one is that you can make it the night before, and just put it in the oven in the morning.

  • Deb says:

    Hi, Kate. We are more of a breakfast-at-night people. Both my daughter and husband don’t like eating for an hour or two after waking up, so it’s close to lunch time by then. But, my husband makes really good omelettes, so we frequently have those, loaded with cheese and ham. I like to make sausage gravy and biscuits or waffles (I can’t flip a pancake without making a runny mess or burning them).

    My sister just made a French toast dish for our family get-together on Saturday a.m. and it was wonderful! French bread slices laid out in a pan, topped with peach pie filling (apple, we agreed, would be good, too), 1 1/2 c milk mixed with 3 eggs, pour that over the top, dash of nutmeg, bake for 45 minutes. It was like bread pudding and we agreed that it could also be a dessert.

    • Deb says:

      Forgot to add….I really enjoy reading the personal things about an author; every day fun things.

    • OMG, that sounds delicious! Adding peach pie filling to my shopping list. Not that I’ll be cooking again soon. It’s a rare occasion! 🙂 That sounds a lot like one of the recipes in Susan Mallery’s cookbook. Hers is called Applesauce French Toast, or something like that.

  • Laurie G says:

    I get a lot of recipes from Taste Of Home Magazine
    CHEESE SAUSAGE STRATA- Theresa Marchese

    1-1/2 pounds bulk pork sausage ( I use Jimmy Deans)
    9 eggs, lightly beaten
    3 cups milk
    9 slices of bread cubed or thorn
    1 1/2 cups shredded Cheddar cheese (6 oz)
    1/2 bacon cooked and crumbled
    1 1/2 tsps ground mustard (optional)
    dash of salt and pepper

    1) cook sausage in skillet until no longer pink drain
    2) in bowl mix together milk, eggs, bread, cheese, bacon, S&P and mustard
    3) add sausage Place everything in a greased shallow baking dish. May refrigerate or make immediately.
    4) if refrigerated let stand at room temperature for 30 minutes
    5)Cover and Bake 350* for 1 hour ( if your oven runs hot, turn down to 325*) may take cover off for last 10″ to get brown on top.
    Done when knife comes out clean.

  • Laurie G says:

    l also like Amy Hanten’s website :
    and cookbook.
    She lives in Green Bay, Wisconsin.

    German Apple Pancake
    1/2 cup all-purpose flour
    1 tablespoon granulated sugar
    1/2 teaspoon salt
    2/3 cup half-and-half
    2 large eggs
    1 teaspoon vanilla extract
    3 tablespoons butter
    3 to 4 apples, peeled and cut into slices

    1 teaspoon cinnamon
    ¼ cup brown sugar
    2 teaspoons fresh lemon juice
    Powdered sugar

    Place your oven rack in the upper-middle position and preheat the oven to 500 degrees F. In a large bowl, whisk together flour, sugar and salt. In a medium bowl, whisk together half-and-half, eggs, and vanilla. Pour the half-and-half mixture into the flour mixture and whisk until smooth.

    In a 10-inch nonstick ovenproof skillet melt the butter. Add the apples, brown sugar and cinnamon. Cook, stirring often, until the apples are soft. Remove the skillet from the heat and stir in lemon juice. Pour the batter around the edges of the pan and then over top of the apples.

    Place the skillet into the oven and immediately turn down heat to 425 degrees F. Bake until the pancake is brown and it has puffed above the edges of the skillet, 15 to 18 minutes. Using a rubber spatula, loosen the edges of the pancake from the skillet and invert the pancake onto a serving platter. Sift powdered sugar over the top of the pancake and cut it into wedges. Serve immediately.

  • Caren Crane says:

    Kate, I have to head to the DDJ, so no time to post a recipe now. But may I say you made me insanely hungry for breakfast. My two boiled eggs will never satisfy me now! 🙁

  • pjpuppymom says:

    I’m not a big fan of breakfast casseroles but I make an awesome breakfast muffin. I made a batch of them for the early part of Saturday’s tailgate and they were enthusiastically appreciated (as in, nary a crumb made the trip home Saturday night). 😉


    1-1/2 cups all purpose flour
    1-1/2 teaspoon baking soda
    3/4 teaspoon salt
    1/2 teaspoon nutmeg
    2 eggs
    1 cup granulated sugar
    1/3 cup vegetable oil
    2 cups peeled and diced apples
    1-1/2 cups chopped walnuts
    3/4 cup shredded coconut

    In a large bowl, mix flour, baking soda, salt and nutmeg.
    In a medium bowl, mix eggs, sugar and oil. Stir in apples, nuts and coconut.
    Add apple mixture to the dry ingredients and stir until moist.

    Grease 16 muffin cups. Spoon mixture into each cup to 3/4 full.

    Bake at 350 F. for 25 to 30 minutes. Cool at least 15 minutes before removing muffins from the pan.

    Betcha can’t eat just one! 🙂

  • Shannon says:

    Oh, you all make me hungry. I am supposed to eat a high-protein, low carb diet, so breakfast is cheese and yogurt. I can do an omelette, but I like them cooked in real butter, another thing I shouldn’t do.

    My guilty pleasure is to buy gyro meat from the middle east bakery. Fry that. Make omelette with the gyro meat in pieces, lots of feta cheese, and sliced kalamata olives.

  • Hey Kate!

    Your French Toast Casserole sounds divine! I suspect we might be having that come Christmas morning.

    The other day I made oatmeal raisin & cranberry cookies with the little people, (grandkids not elves). Guess what I’ve been enjoying with milk for breakfast. hehehe

    I love your PInterest board for each book idea for the website. My storyboards aren’t nearly as elaborate as yours. I like extra stuff like background stories. Lyndsey did some character cards for me and I have those up on my extras pages.

    • Oatmeal cookies sound soooo tempting right now! And with cranberries and raisins? Even better!

      Character cards would be fun! Adding it to my list of things to think about… Thanks, Suz!

  • Debbie says:

    Love recipe exchanged, also check out Marie Force and what she has done. Has a different Facebook acct. for every one of her books as well as readers’ groups where people can post pics of hot male characters, comments about her books and leave recommendations for favorite authors and new releases. It’s great! Have met a lot of nice people there.

    • I think my head might explode if I tried to do something like that, Debbie. LOL!!! I can’t even begin to imagine how she manages it. I’d worry a bit about my Facebook fan base being so fractured, too. If people like one page but not another, will they get the news I want them to hear, such as when I release a new book? Or will I have to post it on every page? And if so, will I annoy people who have liked all the pages, because they keep getting the same announcement over and over again?

      Ack! I don’t know what I should so! This marketing stuff is hard!

  • Kate, I love free reads. Glimpses at characters I like between stories are particularly appealing.

    I’m not much of a cook, y’know. But I can do scrambled eggs and, if pressed, egg sandwiches with English muffins.

    • Oooh, and lovely melted cheese over the top of the egg? I could go for that!

      A free read is an interesting idea. It would be kind of fun to write about Brooklyn as a young girl, solving a mystery in the commune, sort of a Nancy Drew kind of thing.

      Now if I could just find the time…

      • That’s an excelent idea! You could squeeze some time in … uhm… after dinner on Thanksgiving and before presents on Christmas. How does that schedule work for you? 🙂 🙂

  • catslady says:

    I’m happy with whatever an author wants to share with us readers! I use to make a Flemish pancake which consisted of melting butter in an oven proof casserole and mixing flour, eggs and butter. I can’t remember the amounts but I’m sure you could find it. It would rise like a souffle and I served it with syrup but you could use powdered sugar. I’ve also seen it made with applies.

  • Pat Cochran says:

    Found this recipe recently, it’s a two ingredient muffin using
    a yellow cake mix and pumpkin puree which is baked at 350 degrees for 20-25 minutes. Yummy!

    A quick skillet breakfast: Brown diced ham (or any leftover
    bit and pieces) in butter, add several eggs scrambled in
    milk with cheese and seasonings and cook at a low heat.
    Serve with toast or biscuits and a fruit salad. I’ve made myself hungry, guess what we’re going to be having for supper tonight!

    Pat C.

    • Glad I inspired you, Pat! Enjoy your dinner and think of me.

      The pumpkin muffins sound easy enough for me to make, and that’s really saying something! Are you supposed to use eggs and oil, too, or just the puree?

      • Pat Cochran says:

        Recipe says only dry cake mix and and puree. Can add
        cinnamon (1t.) or cloves (!/4 t.)or nutmeg (1/2 t.) or a combination of the three to yum the recipe even more!

        Pat C.

  • Becke Turner says:


    I like tidbits(interesting information) that ties to the topic of the book. If the story uses knitting-an interesting knitting fact- something I wouldn’t typically know.

    Cheese/Veggie Frittatas
    6 g eggs or 1.5 c Eggbeaters
    .25 t each salt/pepper
    1 c chopped zucchini
    .33 c chopped sweet peppers
    .25c FF cream cheese
    2 c baby leaf spinach
    1 c FF shredded cheese (cheddar)
    .25c sliced scallions

    Preheat oven 350. Coat two 8-cup muffin pans w/ cooking spray. Beat eggs and seasoning until blended. Blend with cream cheese. Stir in veggies. Mix well. Spoon .25 c into each cup. Bake 20-30 mins or until knife inserted in center comes out clean. Cool. Loosen w/ spatula.

    These are very attractive and lo-cal. They are also good warmed up so you can cook in advance.

    • Becke, those sounds like they would be so convenient! I really should make a batch of them right before going into the deadline cave. I could warm one up each day and get a protein-packed punch to power me through.

  • Becke Turner says:


    I added the spinach to the recipe and decalorized with fat free products and Eggbeaters.

  • Mozette says:

    Oooooh, yummoo… skip the bacon in that recipe at the top, and I’m there! 🙂

    But I make the best pancakes in my family! From scratch… that means:

    1 cup self-raising flour
    1 egg (2 if they’re small)
    a dribble of organic vanilla essence
    1 cup of milk

    Whisk all of this together with 2-3 teaspoons of sugar in a bowl until you have a good runny batter and get out some butter, a flat pan and heat the pan and butter and make them lovely, thin pancakes…

    I usually have freshly-squeezed lime juice and a sprinkle of sugar on them… then there’s fruit salad and yoghurt… yummo!… or the good ol’ fashioned maple syrup. All this over a nice, hot mug of plunger coffee! 😀 MMMmmmmmMMMMmm… yeah, nothin’ like it. 😀

    • That does sound yummo! I made pancakes recently – but thick pancakes, and they were still a little doughy on the inside. Maybe I should be striving for thin instead.

  • Rhyan says:

    I wonder if I could do this without cheese. I am dairy allergic and I stay vary far away I don’t want to end up in the Hospital.