Schumacher Breakfast Recipes

Chocolate Raspberry Scones

Makes 8 scones

These buttery scones are filled with melted chocolate and sweet raspberries. We love them with coffee as a sweet start to the morning. But they could easily be miniaturized for lunchboxes (just baked for less time), served with a midday tea or just enjoyed as a snack. However you indulge, we sure hope you enjoy!


  • 2 cups all purpose flour, plus extra for forming
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 8 ounces frozen unsalted butter
  • ½ cup heavy cream
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ½ cup chocolate pieces
  • 1 cup frozen raspberries

Make the Dough

In a stand mixer or large mixing bowl, combine flour, sugar, salt and baking powder. Grate in the frozen butter using a box grater and mix it until texture is sandy with pea sized clumps. Be careful not to overmix.  Move to the freezer as you mix wet ingredients.

 In a medium sized bowl, add cream, egg and vanilla. Mix together, then grab your dry ingredients from the freezer and slowly blend and add your wet to your dry. Mix slowly until ingredients come together (again, do not over-mix). Add chocolate and raspberries and mix gently until spread evenly throughout.

Make the Scones

 Lay out a sheet of plastic wrap and scrape the contents of the bowl onto it. Using floured hands, begin to shape the dough into a round disk. If the dough is too sticky, add about 2 more tablespoons of flour. If it is too dry, add 1-2 tablespoons of heavy cream. Form a disk about 8 inches in width and 1 inch thick, then cut with a sharp knife into 8 even-sized triangles. Refrigerate these scones for 20 minutes.

Meanwhile, preheat the oven to 400F. Transfer scones onto a parchment lined baking tray and bake in the center of the oven for about 18-22 minutes, until a toothpick inserted comes out clean.

Allow scones to fully cool before serving.

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Croissant Strata with Spinach & Cheese

Serves 8

This breakfast is such a treat for busy fall weekends because you make it in advance. A little prep goes a long way with this super yummy and super easy dish. Croissants make your typical strata feel more indulgent and spinach adds flavor and a bit of nutrition to make it a full meal. This is a great family breakfast that warms you on a cool morning.


  • 2 tablespoons butter
  • 10 eggs
  • 1 ½ cup of whole milk
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Sea salt and freshly cracked pepper
  • 9 cups roughly chopped croissant (about 6 croissants)
  • 2 cups baby spinach leaves, sauteed
  • 2 cups of shredded dill Havarti

Prep the Strata

Butter a large casserole dish.

Next, in a medium bowl, whisk the eggs, milk, garlic powder, and smoked paprika. Season with salt and pepper.

To assemble, add the croissant pieces to the buttered casserole dish. Top with the spinach and half of the cheese. Then follow with the egg mixture. Mix until the croissant is fully covered in the egg mixture. Add the remaining cheese then cover with plastic wrap and refrigerate overnight.

Make the Strata

When ready to serve, preheat the oven to 375F. Bake the strata for 45-55 minutes until browned and set. Allow to cool then enjoy.

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Pumpkin Pecan Waffles

Makes 5 Waffles

October gets us in the mood for pumpkins AND pumpkin spice! These Belgian-style waffles are fluffy, packed with flavor and so perfect for Fall.


  • 2 cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon pumpkin spice mix
  • 2 tablespoons sugar
  • 2 large eggs, divided
  • 1 cups milk
  • 1 cup canned pumpkin
  • ½ cup melted butter
  • ¼ cup finely chopped pecans
  • 1 teaspoon vanilla
  • Maple syrup and extra butter for serving

Make the Batter

In a large mixing bowl combine the flour, baking powder, salt, pumpkin spice, and sugar. Whisk to combine.

Separate your eggs, adding the whites to a large bowl. Set to the side.

Add your yolks to a medium-sized mixing bowl. Add your milk, pumpkin, butter, pecans, and vanilla to the yolks and mix until combined. Then stir into the flour mixture.

Beat the egg whites until stiff peaks form. Then gently fold into the rest of the waffle batter.

Make the Waffles

Preheat the waffle iron and have a brush and vegetable oil handy. I brush a little bit of oil before each waffle to ensure it doesn’t stick.

Pour in your batter (about 1 cup per waffle). Cook according to waffle maker instructions. The waffles should be toasted and golden brown on both sides. Repeat until all waffles are finished. Serve with maple syrup and a bit of extra butter. Enjoy!

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Apple Ginger Muffins

Makes 12 Muffins

It's apple season and these nutritious and delicious muffins are one great way to enjoy! The ginger adds something special and the crumble gives that sweet, buttery topping we all crave. Whether for breakfast or a snack, these are delicious muffins.


  • 2 cups all-purpose flour
  •  1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup brown sugar
  • ½ tsp pumpkin pie spice
  • ¼ tsp salt
  • ¾ cup whole milk
  • ¼ cup melted butter
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups grated apples (2 medium-sized apples)
  • 1 tsp grated fresh ginger (1-inch (2.5-cm) piece)


  • ¼ cup packed light brown sugar
  • ½ tsp pumpkin pie spice
  • ¼ cup melted salted butter
  • ¾ cups all-purpose flour

Make the Batter

Preheat your oven to 375F.

In a large mixing bowl combine your dry ingredients: flour, baking soda, baking powder, brown sugar, pumpkin pie spice, and salt. Whisk to combine and set aside.

In a medium bowl, combine your wet ingredients: milk, butter, vanilla, eggs, grated apples, and ginger. Mix to combine and then fold the wet ingredients into the dry ingredients with a large spatula until just combined.

Make the Crumble

In another medium bowl, combine the ingredients for the crumble: brown sugar, oats, pumpkin pie spice, melted butter, and flour. Mix until combined

Bake the Muffins

Spoon the muffin batter into lined muffin tins. Fill three-quarters full to allow for the muffins to rise. Divide the crumble topping between the muffins.

Bake for 15-20 minutes or until an inserted toothpick comes out clean. Cool on a wire rack and serve at room temperature.

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Overnight French Toast with Blueberries and Cream

Serves 6-8:

Sometimes you want the decadent joy of a delicious brunch without all the fuss of cooking. Overnight French toast is the answer. This dish can be made in advance so that all you have to do on the morning you want to enjoy is to bake and serve. This makes it ideal for holidays, family gatherings and for families with small children who still enjoy treating themselves to a hot meal.

Challah is the ideal French toast bread which lends its soft, fluffy, eggy self to make this dish burst with flavor. Fresh blueberries and whipped cream kick it up a notch and add a dreamy topping to the perfect weekend brunch.


  • Butter for baking dish
  • 1 loaf of challah bread cut into ½ inch slices
  • 8 oz. cream cheese, softened
  • 6 eggs
  • 2 ½ cups whole milk
  • 2 tsps vanilla extract
  • ½ cup light brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Whipped cream for serving
  • 1 cup fresh blueberries for serving
  • Extra maple syrup for serving, optional

Blueberry Compote:

  • 1 pint of blueberries
  • 1 lemon, zested and juiced
  • 2 tablespoons cornstarch
  • ¼ cup brown sugar

Make the Compote

In a medium saucepan add blueberries and lemon zest. Add in the juice from the same lemon as well as brown sugar and cornstarch and stir as you bring to medium-high heat. Allow to reach a boil, stirring from time to time then remove from heat.

Make the French Toast

Butter a large casserole dish (about 9x13 inch size). Then spread cream cheese on one side of each slice of challah. Arrange these slices like shingles in the casserole dish, being sure to overlap as you go to eliminate any holes.

Next, in a large mixing bowl, whisk eggs, whole milk, vanilla, brown sugar, cinnamon and salt until thoroughly combined.

Using a slotted spoon, add your blueberry compote between the layers of your challah and also drizzle some on top (the slotted spoon keeps the vibrant purple-blue sauce in the pan so your dish doesn’t turn pink--save the extra sauce for the next day after baking)!

Next, pour your egg mixture over your layered challah, being sure to press the slices down so that the top absorbs the delicious eggy-milky bath as well. Cover the casserole dish with plastic wrap and refrigerate overnight.

The next morning, remove the french toast from the refrigerator as you preheat your oven to 375F. This allows your dish to come closer to room temp before baking.

For the best results, carefully tilt your casserole dish over a medium-sized bowl to catch the liquid that has pooled at the bottom of the casserole dish. Collect this liquid in your bowl and pour back over your french toast so that the tops don’t get dry in the baking process (this step isn’t a deal breaker if you don’t want to go the extra mile. It is just for optimizing your dish).

Bake for 35-45 minutes until golden brown and puffy.

Allow to cool for 10 minutes then serve warm with whipped cream, the sauce you saved from your compote, and extra fresh blueberries. You can also add some more maple syrup if you want the ultimate decadence.

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Blackberry Streusel Muffins

Makes 20

Muffins are the best, so family friendly and also so scrumptious. These Blackberry Streusel Muffins don't disappoint. They have a buttery, sugary topping to add texture and a little extra sweetness. Then inside the batter, you have plump juicy blackberries. Baking blackberries heightens their natural sweetness and makes them taste like you just plucked them off a sun-drenched vine.

If that doesn't entice you enough, just remember that muffins are a really easy recipe. All you need to do is measure, mix and bake. That's one of the reasons I love making muffins with my kids. Not only do they love the finished product, it is also an ideal recipe for cooking together as a family.

Since we are trying to bring the best recipes to you from our family we also wanted to include a dish that brings you together cooking. We hope you love these muffins!


  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter, melted
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup Greek yogurt
  • 2 teaspoons of vanilla extract
  • Zest of 1 lemon
  • 2 cups fresh halved blackberries


  • 1/4 cup old fashioned Oats
  • 1/2 cup Flour
  • 5 tablespoons Butter, melted
  • 1/2 cup Brown Sugar

Make the Crumble

In a medium bowl, mix crumble ingredients until just blended and small clumps form. Set aside.

Make the Muffins

Preheat the oven to 375F. Add muffin liners to muffin tins.

In a small bowl mix flour, baking powder and salt. Set aside.

In a large bowl, mix butter, brown sugar and eggs. Whisk until thoroughly blended and then add the yogurt, vanilla extract and lemon zest. Whisk again until mixed.

Fold the dry ingredients into the wet ingredients until just mixed. Do not over-mix. Gently fold in the blackberries to the batter, being sure not to overmix (if you overmix the batter will turn purple and will not be as pretty, you need to fold gently)

Spoon the muffin batter into the greased muffin tins (fill 3/4 full). Finish by dividing the crumble topping between the muffins.

Bake for 20-25 minutes until golden brown on top and cooked through. You can test with a toothpick. Once muffins are golden brown on top and an inserted toothpick comes out clean, they are done.

Allow muffins to cool 10 minutes before removing from the muffin tins. Enjoy!

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Pumpkin Spice Donuts

It's not October without pumpkin spice. These donuts are cinnamon-sugar coated and absolutely addictive in the chill mornings to come. Best yet is they are just as fun to make as they are to eat.

This is a fried donut recipe because I think frying just gives the perfect texture to the donuts and also makes for easy coating for the sugar topping.

With a cup of coffee, or a mug of warmed apple cider these donuts are absolutely the best way to start a Fall weekend.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½  cup granulated sugar
  • ½ cup brown sugar
  • 1/4 teaspoon salt
  • 1 ½  teaspoons pumpkin pie spice
  • ¼ cup canned pumpkin puree
  • ¼ cup heavy cream (you can also use whole milk)
  • ¼ cup butter, melted
  • 1 large egg
  • Canola/vegetable/safflower oil for frying

Cinnamon Sugar Topping:

  • ½ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

Make the Dough

In a medium bowl, mix flour, baking powder, sugar, brown sugar, salt, and pumpkin pie spice.

In another medium bowl whisk together the pureed pumpkin, cream, melted butter, and egg.

Slowly add your dry ingredients into your wet, mixing as you go until you form a soft dough. Add a little extra flour if the dough is too sticky. Gently fold the dough together with a spatula to combine. Do not overmix, just fold until all the flour has been incorporated into the dough. This is a wet dough, so be sure to get all the flour that hangs out at the bottom of the bowl.

Dust a counter and a rolling pin with flour. If your dough is really sticky, keep dusting with flour until it is easy to roll. Roll out the dough to be 3/8 inch thick (just over a ¼ and under ½) . Using two biscuit cutters or a donut cutter, begin shaping your donuts (I used a 2 1/2 inch circle for the outer round and an inch biscuit cutter to cut out the hole). Roll out the extra scraps as needed until you have used up all the dough (be sure to add flour each time you roll.

Fry the Donuts

Add 2-3 inches of oil to a large stockpot and bring to a frying temperature, 375F. I like to check with a little scrap of should bubble all around and turn golden brown in 1-2 minutes when tested. The oil won’t take very long to heat and you’ll need to adjust between batches going hotter at first and lowering the temperature slightly with subsequent batches.

Fry your donuts in batches, about 2 or 3 at a time for 1-2 minutes per side. Flip and fry on both sides until golden brown throughout (mine took about 1.5 minutes per side to fry). Lay on a drying rack stacked on another baking sheet to cool (the baking sheet under collects any oil).

Test your first donut by slicing it in half to make sure it is cooked through. The outside should be a nice brownish gold while the inside should be paler. The insides should be fully cooked. If the inside is not fully cooked but the outside is brown, reduce your heat so that your donuts cook longer.

Repeat frying your donuts until they are all made.

As donuts are cooling, mix your cinnamon and sugar in a medium sized bowl. Roll warm donuts in cinnamon sugar mixture to coat.

Allow to cool then serve.

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Cinnamon Rolls with Cream Cheese Frosting

You can win someone's heart with these homemade cinnamon rolls. If you're looking to impress, bake these up to fill your home with the best smells of the season. From the fresh dough, to the cinnamon and brown sugar, down to the buttery cream cheese frosting, these are a delight to the senses. Here's to slow mornings and a home filled with laughter and family.


  • 3/4 cup whole milk
  • ¼ cup granulated sugar
  • 1 package instant yeast
  • 1 large egg, room temp
  • ¼ cup melted butter
  • 3 cups all-purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon salt


  • ¼ cup unsalted butter, softened to room temperature
  • 1 ½ tablespoons ground cinnamon
  • ½ cup brown sugar


  • 4 oz. whipped cream cheese, leave on counter as you make to soften
  • ¼ cup softened butter, again left on counter
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Make the Dough

In a medium-sized microwave-safe bowl, heat the milk in the microwave until melted, about 40 seconds. Test it with your finger, it should be warm to the touch not hot (hot will kill your yeast). Add in the sugar and yeast. Then mix in the egg and melted butter.

Slowly add in the flour, cinnamon, and salt using a spatula until you form a dough. Dust a counter lightly with flour and dust your hands. Knead the dough until it comes together easily and really resembles a smooth, supple, slightly tacky dough (about 5-8 minutes). Add in flour as needed to keep the dough from being too sticky.

Preheat the oven to 200F. Transfer the dough to a lightly oiled bowl and cover with a slightly damp tea towel. Place another pan filled with some water underneath the rack of your rising dough (to create a great environment for your yeast). Turn off the oven and let it rise until doubled in size (45 minutes-1 hour).

Pull out the finished dough. Flour your counter again and also flour your rolling pin. Roll out your dough to 15x9” in a rectangle shape. Top with the softened butter, brown sugar and cinnamon. Generously butter a baking dish (1 use a 10” pie pan). Roll up the dough tightly and place seam down. Cut into 9 (large) even pieces.

Preheat the oven to 200F. Place the rolls in a lightly greased 10 inch pie pan. Turn off the oven once more and let the rolls rise in the oven once more for about 45 minutes, again covered with a damp tea towel.

Remove the buns in the oven and remove the tea towel. Preheat the oven to 350F. Once the oven is heated, bake the cinnamon rolls for 20-25 minutes or until golden brown. Remove from the oven and allow to cool as you make the icing.

Make the Icing

Mix the cream cheese, butter, powdered sugar and vanilla together in a large bowl with a beater until smooth and lump free (I sift the powdered sugar for this reason). Use a cake spatula or knife to frost this icing over warm rolls. Enjoy!


These also freeze very well if you’re looking to make them in advance. I would hold off the icing until you’re ready to serve however.

Breakfast Sandwich

Serves 2

This is the ultimate breakfast sandwich. Ciabatta, fluffy eggs, bacon, smoked gouda, and roasted red pepper relish--need we say more?

Note: the extra relish is delicious as a burger topping, sandwich spread or even quesadilla topping.


  • 2 ciabatta rolls
  • 2 tablespoons butter, divided
  • 4 slices of bacon
  • ½ cup diced sweet onion
  • 1 cup diced roasted red pepper
  • ½  teaspoon smoked paprika
  • ½ cup ketchup
  • Sea salt
  • 4 large eggs
  • ½ cup shredded smoked gouda

Make the Bacon

Use just enough butter to start frying the bacon in a cast iron skillet (or frying pan). I use ½ tablespoon (I used turkey bacon, which is a lot less fatty). Fry bacon until crispy and then set on a plate to the side.

Make the Roasted Red Pepper Relish

In the bacon grease (if you have more than a tablespoon, discard the excess), add the onions and saute until translucent and softened, about 3 minutes. Add in the roasted red pepper and smoked paprika, stirring for a minute to combine. Then pour in the ketchup and stir to combine. Season with a pinch of salt then set to the side to cool.

Finish the Sandwich

In a small bowl, whip the eggs. Add the remaining butter to a nonstick pan and melt on medium-low heat. Add in the eggs and then toss in the grated gouda. Scramble the eggs to your liking (I like a hard scramble). A rubber spatula is my favorite tool for making fluffy eggs.

Meanwhile, toast the ciabatta. Butter the toasted ciabatta and top with scrambled eggs, bacon and the roasted red pepper relish. Serve warm.

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Bananas Foster Crepes

Makes 14 crepes (using a 7" pan)

These crepes are topped with caramelized bananas and either vanilla bean ice cream OR whipped cream. They are the height of decadence and so utterly delightful for a slow Sunday brunch.

Crepes are a lot easier than you'd think and also fun to serve as a buffet. Keep all your favorite toppings on bowls on the side and let everyone help themselves. So many fun ways to serve a treat that is sure to make your loved ones feel very special this season.

Note: this is not the classic Bananas Foster, it has less sugar and does not use rum. The bananas taste phenomenal though and this is one of the go-to recipes for my kids which we call "Cinnamon Bananas" though it is a derivative of Bananas Foster.

Crepes Ingredients:

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 large eggs
  • 1 1/2 cup whole milk
  • Salted butter

Bananas Foster Ingredients:

  • 1 ½ tablespoon salted butter
  • 2 bananas cut in half lengthwise
  • 1 ½ tablespoon honey
  • ¼ teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 2 teaspoons vanilla extract
  • 100% grade A maple syrup for serving
  • Vanilla bean ice cream OR fresh whipped cream for serving

Make the Crepe Batter

In a medium-sized bowl, add your flour and sugar then make a well in the center for the eggs. Add in the eggs and whisk. Then add in the milk gradually, whisking as you go until you’ve got a thin even batter without lumps (you can also strain this batter if you still notice lumps for optimal results). Allow the batter to rest at room temperature for 20 minutes.

Make the Bananas Foster

In a medium-size frying pan, add in your butter and melt on medium-high heat. Add in your sliced bananas, flat side down. Top the bananas with honey, cinnamon, and brown sugar and allow to cook for about 2-3 minutes until golden brown on the bottom. You can lift with a spatula to check. Once browned, add in the vanilla extract and continue to cook on medium-high (the mixture should be sizzling). I like to flip the bananas to brown on the other side for another 2-3 minutes. It cooks fast and you are only looking for color. Be sure to reduce your heat if you see smoking or if the sugars are darkening too quickly. Only flip once and let them sit in the pan (a lot of moving around and they will only steam and not be as tasty). Allow to cool while you make your crepes.

Cook the Crepes

I used a 7” non-stick frying pan to create perfect small crepes. If you are using a larger pan and making larger crepes, you will need to add more batter as you cook.

Heat the pan on medium heat and allow the pan to heat for a minute. Then add a small pat of butter. Swirl the butter all around (I use the butter as much for the flavor as for the browning). *Note: you should use just enough butter to coat the pan each time, you should not have any pools of butter.

Next, pour in a little less than a ¼ cup of crepe batter (really about 3 tablespoons) to the center of the pan. Immediately swirl the batter around so it thinly coats all sides of the pan. I do this by tilting my pan and moving in fast circles. (watch the video on this page, if you have never done this before to see how we tilt the pan). Once the batter is evenly distributed I set the pan back on the burner and allow it to cook for about 2 minutes on the first side. The bottom should be golden brown when you flip. Finish for the remaining 1-2 minutes on the second side until both sides are browned then remove to a separate plate and repeat the process. Continue making crepes until you finish your batter. I stack the finished crepes on a separate plate, on top of one another to keep them warm as I cook, covering them with a clean kitchen towel.

Assemble the Crepes

Fold the finished crepes in half then half again to create lovely triangles. Top the finished crepes with the caramelized bananas, some maple syrup, and a scoop of ice cream or a large dollop of whipped cream. Eat while still warm.

Tips for Better Crepes

  1. Let the batter rest for 20 minutes before making your crepes
  2. Slowly heat your pan to the perfect temperature before starting
  3. Add butter for flavor and better browning with each batch (just a little, there should be just enough to coat the pan without any pooling)
  4. Don’t flip your crepes too soon or you won’t achieve a wonderful golden color
  5. Cover the finished crepes with a clean kitchen towel to keep them warm as you cook

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