Simple pan-fried French toast with eggs, milk, vanilla, and cinnamon.

A buttermilk coffee cake with a cinnamon-nut streusel swirled through the batter.

Overnight sausage and cheese flour tortilla enchiladas baked in an egg custard.

Buttery cream scones with optional raisins, pecans, or blueberries.

Shrimp and smoked gouda omelets with chili oil and fresh dill.

Thick slices of Italian panettone bread dipped in custard, served with cinnamon syrup and mascarpone.

An overnight French bread and cream cheese bake served with apple cider syrup.

An overnight sausage and egg casserole with croutons, cheddar, and mushroom soup.

A crescent roll crust topped with sausage, hash browns, eggs, and cheese.

Yeasted Belgium waffles with beaten egg whites — risen dough makes them extra light.

Tender triangular scones packed with fresh blueberries and lemon zest.

A springform coffee cake with cream cheese filling, raspberry preserves, and almond streusel.

Crunchy baked granola with oats, wheat germ, coconut, and peanut butter.

Thin sweet crepes served rolled with peanut butter, maple syrup, and powdered sugar.

A puffy oven-baked German pancake with butter, served with apples or cinnamon sugar.

A creamy blended orange drink with ice, milk, and vanilla.

A two-layer pastry log with a choux topping and sweet vanilla frosting.

Light waffles with beaten egg whites folded into the batter for extra fluffiness.

Fluffy buttermilk pancakes made every Saturday morning.