Best 5 Crunchy Breakfast Cake Recipes

CRUNCHY BREAKFAST BAKE

Steps:

• Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish or spray with cooking spray. In 10-inch nonstick skillet, cook ham, bell pepper, onion and mushrooms 3 minutes, stirring frequently.
• Spread 3 cups of the cereal in baking dish. Sprinkle with ham mixture; top with cheese. In medium bowl, stir Bisquick® mix, milk and eggs with fork until well blended. Pour evenly over cheese. Sprinkle with remaining cereal.
• Bake uncovered 25 to 30 minutes or until knife inserted in center comes out clean.

BLUEBERRY CRUNCH BREAKFAST BAKE

Steps:

• Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.

CRUNCHY BREAKFAST CAKE

Steps:

• Mix the dry topping ingredients together.
• Then chop the butter into little pieces and mash into mixture with a fork or your hands until crumbly.
• Mix the dry cake ingredients together.
• In a seperate bowl beat the eggs and sour cream.
• Add the egg mixture to the dry ingredients and mix.
• Pour evenly into a greased 9x9 inch pan and sprinkle the topping evenly over the cake batter.
• Bake at 350F for 35-40 minutes or until toothpick test comes out clean.

CRUNCHY BREAKFAST WRAP

Steps:

• Heat 10-inch skillet with high sides over medium-high heat; cook bacon in skillet until crispy. Remove to paper towel-lined plate.
• Drain drippings from skillet; add sausage. Cook sausage until brown; remove from skillet to plate with bacon.
• In medium bowl, beat eggs with whisk; season with salt and pepper. If needed, melt butter in skillet over medium heat. Pour eggs into skillet. Allow to set 1 minute, then slowly stir in buttermilk and 1/4 cup of the cheese. Use spatula to fold eggs over while gently shaking skillet with other hand. As soon as there is no more liquid remaining around bottom of skillet, remove from heat.
• For each tortilla, heat 1 tortilla in microwave 20 to 30 seconds or until warm. Spread a little cheese down middle. Top with potatoes, sausage and eggs. Sprinkle with bacon. Drizzle with enchilada sauce. Flip the side closest to you in toward center, then flip opposite side to center. Close right and left sides to center.
• Heat skillet over medium heat, and add a drizzle of olive oil. Add 2 wraps at a time; cook about 1 minute on each side until lightly golden. Serve warm.

THE BEST LOUISIANA CRUNCH CAKE EVER

Steps:

• 1. Preheat oven to 350 Degrees Fahrenheit.
• 2. Sift together cake flour, salt, baking powder and soda. Set aside.
• 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
• 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
• 5. Mix in sour cream and vanilla extract.
• 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
• 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
• 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
• 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
• 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!