When managing a working ranch, training for bull riding or handling the responsibilities of day to day chores, the McMurray family work up a fierce appetite! Starting out the day with a filling and nutritious breakfast is essential, and also provides an opportunity for the family members to connect.
There's nothing like the smell of a delicious home cooked breakfast and gathering with family and friends around the table! Here are a few recipes inspired by Hallmark Channel's all-new series, "Ride," consisting of some breakfast staples like pancakes, eggs and bacon. Including some favorites like french toast, waffles, and potato hash!
Don't miss all-new episodes of "Ride," Sundays at 9/8c.
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- 4 cups water
- 2 cups oats
- 2 tablespoons cinnamon
- 2 tablespoons brown sugar
- ½ cup pure maple syrup
- 1 cup chopped pecans
- 1 roll pre-prepared pie dough
- Bring 4 cups water to a boil on stove top.
- Add in 2 cups oats and cook to desired consistency—we recommend 20 minutes.
- Once consistency is to your liking, add in the cinnamon, brown sugar, and maple syrup.
- Stir and let thicken on low heat.
- While oatmeal is thickening, roughly chop pecans and measure out 1 cup, and add into oatmeal mixture.
- Stir until well-integrated and leave on low heat for 10 minutes.
PIE CRUST TOPPING
- Preheat oven according to pie dough instructions.
- Remove pie dough from refrigerator to allow it to come to room temperature.
- Roll out the pie dough and place the pie pan upside down in the middle of it.
- Using a butter knife, cut the excess dough out from around the pie pan, then place the cut circle onto a parchment lined baking sheet.
- Bake for approximately 11 minutes, until golden brown.
- Remove from oven to cool.
- Once pie crust is cooked and oatmeal is done, pour oatmeal into pie tin, place pie crust on top, drizzle with extra maple syrup.
- 3 large eggs
- 1 cup half and half
- ½ teaspoon ground cinnamon
- 8 (1-inch) slices challah bread, preferably day old*
- Butter, for the pan
- ½ cup unsalted butter
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 3 large ripe but still firm bananas (no spots on peel)
- ¼ cup dark spiced rum**
- To make the french toast, in a medium bowl, whisk to blend the eggs, then whisk in the half and half and cinnamon. Pour the mixture into a flat rimmed tray (a rimmed half sheet pan is great) to soak the bread slices all at once. Soak the challah slices in the mixture for 30-60 seconds on each side, until all the custard has been absorbed.
- Heat a nonstick skillet over medium heat and melt about a tablespoon of butter, or enough to coat the bottom of the pan. Add the soaked challah in a single layer and cook for about 2 minutes on each side, until golden.
- To make the bananas foster, in a skillet set over medium heat, add the butter, brown sugar, cinnamon, and nutmeg. Cook and stir until the butter is melted, a couple minutes.
- Peel and slice the bananas into ½” thick pieces. Add to the skillet and cook for 3 minutes on the first side, or until the bananas are golden on the bottom. Flip all the banana slices and cook for two minutes on the other side, until soft.
- Remove the pan from the heat and add the rum. Return the pan to the stove and tilt to catch the flame and let the alcohol burn***. Once the flame burns out, the sauce is done.
- Serve the french toast with the bananas and spoon the extra sauce over the top. Enjoy!
- 1 cup maple syrup
- 4 cups blueberries, divided
- 2 cups prepared biscuit and baking mix
- 2 large eggs
- 1 ½ cups whole milk
- Zest of 1 orange
- 1 teaspoon vanilla
- 2 tablespoons melted butter
- 1 teaspoon baking powder
- 1 tablespoon sugar
- To prepare blueberry syrup, combine maple syrup and 1 cup blueberries in heavy medium saucepan over medium heat for 10 minutes.
- To prepare pancakes, combine baking mix, eggs, milk, orange zest, vanilla, butter, baking powder and sugar in mixing bowl; whisk to blend.
- Ladle pancake batter, 3 tablespoons at a time, onto oiled griddle.
- Sprinkle each pancake with about 1/4 cup blueberries. Cook over medium heat for 1 to 2 minutes, or until bubbles pop on surface of pancakes, flip and cook on the other side until lightly browned.
- Serve warm pancakes topped with blueberry syrup.
- 2 eggs
- 1 ½ cups milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- ¾ cup flour
- ¾ cup wheat flour
- ¾ cup rolled oats
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large apples
- Mix all ingredients together, reserving apples and walnuts and syrup.
- Chop apples and walnuts.
- Make waffles by heating waffle iron, treating it with spray oil, and cooking batter until waffle is golden brown.
- Remove from waffle iron and top with diced apples and walnuts.
- Drizzle with syrup
- 2 - 10.5 oz. packs of spaetzle
- 1 lb. lean mild sausage
- ¼ cup fresh chopped sage
- ½ cup heavy cream
- 4 tablespoons butter
- 3 cups water
- Bring water to a boil on stove top.
- Stir in 2 packs spaetzle.
- Cook over medium heat for 20 minutes or until tender.
- Remove from heat, before draining pull off 1/2 cup of the water for later use.
- On stove top, fry sausage and break into small crumbles, add salt and pepper to taste.
- Add in fresh chopped sage.
- Once sausage is fully cooked, turn heat on low and add spaetzle back into pan, stirring until well-integrated.
- Add in 4 tbsp butter and 1/2 cup heavy cream; stir until well-integrated
- Add the reserved 1/2 cup of drained water back into the pot, the starch will serve as a thickening agent.
- Mix well over low heat for approximately 5 minutes.
- Remove from heat and serve.
- 1 (32 oz) bag frozen diced or shredded hash brown potatoes
- 1 (8 oz) block sharp Cheddar cheese, grated (about 2 cups)
- 1 small sweet onion, chopped (about ½ cup)
- 1 tsp Kosher Salt
- ½ tsp black pepper
- 3 large eggs, beaten
- 1 (16 oz) container sour cream
- 1 (16 oz) pkg ground pork sausage, roughly chopped
- 3 Tbsp all-purpose flour
- 2 (14.5 oz) cans, petite diced tomatoes, undrained
- ½ C heavy cream
- Garnish: Chopped fresh chives
- Preheat the oven to 350.
- Stir together the hash browns, 1 ½ cups cheese, onion, salt pepper, eggs and sour cream.
- Cook the sausage in a large skillet 10 minutes or until lightly browned. Remove from the skillet with a slotted spoon, reserving the drippings in the pan. Add the flour to the pan, and cook for 1 minute, stirring constantly. Add the tomatoes with juice and cook 5 minutes or until thickened. Reduce the heat to low, and stir in the cream. Season to taste with salt and pepper. Set aside, keeping warm.
- In a large bowl, stir the sausage into the hash brown mixture, and transfer to a lightly greased 13x9 in baking dish. Top with the remaining 1/2 C cheese. Bake until just set and golden brown, 30 minutes.
- Spoon the casserole onto serving plates. Top with the warm tomato gravy and a sprinkling of chives, if desired.
- Waffle or Pancake mix of your choice
- Spray oil
- Blackberry pie filling or fresh blackberries mixed with 1/2 cup sugar
- Powdered sugar
- Prepare waffle mix according to package directions, which usually call for eggs and oil or butter.
- Heat waffle iron and spray it with non-stick baking spray.
- Pour a thin layer of waffle batter on waffle iron and cook according to directions, until waffle is brown.
- Repeat until you have several waffles.
- Place one waffle on platter, cover with fruit mixture, then top with another waffle, then a layer of fruit, then another waffle.
- Finish with fruit and a sprinkling of powdered sugar.
- 1 box of refrigerated pie crusts (two to a package)
- 1-pint fresh strawberries
- 1 cup cherry preserves
- 1 egg
- 1 cup powdered sugar
- 2 tablespoons water
- Preheat oven to 350°F.
- Roughly chop strawberries, removing stems first.
- Place into a nonstick pan.
- Add preserves.
- Cook on low heat for about 10 minutes; this will cook juice out of berries and thicken to a glutenous substance.
- Let cool.
- While cooling, roll out the pie crusts into two rectangles.
- Cut out four smaller rectangle (about the size of a toaster pastry) from each of the unbaked pie crusts, for a total of eight rectangles.
- Make and egg wash by whisking together the egg with about 1/4 cup water
- Using a pastry brush, brush a little egg wash around the top corner of one pastry at a time, basically "painting" the outer perimeter of the rectangle's inside ridge, before filling.
- Put 2-3 tablespoons filling in the center and disburse out to where your egg wash starts.
- Take another plain rectangle, do the egg wash, and lay it on top of the one with fruit filling.
- Press together and seal with the tines of a fork.
- Place on a baking sheet.
- Cut air holes: 4 cross section slits, just through the top crust.
- Bake for 25 minutes at 350°F.
- Let cool.
- Combine powdered sugar with water in a small bowl, adding water just until it becomes pourable.
- Glaze or frost when cool.
- Add sprinkles or other decorations as desired.
- 8 extra-large eggs
- ¾ cup half-and-half
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, divided
- 3 ounces sour cream
- 1 tablespoon minced fresh chives
- Whisk the eggs in a bowl with half-and-half, salt and pepper.
- Heat 1 tablespoon butter in a large sauté pan.
- Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness.
- Off the heat, add the sour cream, chives and the remaining 1 tablespoon butter.
- 12 large eggs
- ½ cup whole milk
- ¼ teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 4 ounces thin sliced ham, chopped
- 1 cup cheddar cheese, shredded, divided
- ¾ cup baby spinach, rough chopped, optional
- Preheat oven to 350°F.
- Generously spray a 12-cup muffin tin with non-stick cooking spray.
- Whisk together the eggs, milk, salt and pepper in a large bowl. Add ham, ¾ cup Cheddar cheese and spinach; stir to blend. Fill each cup with about 1/3 cup of the egg mixture. Top with remaining cheese.
- Bake 20-22 minutes or until set in the middle. Cool. Loosen frittata muffins from pan, transfer to storage container or zip lock bag and refrigerate (for up to 4 days before serving).
- To serve: heat 1 to 2 muffins in microwave for 20 to 25 seconds.
- 1 can refrigerated biscuit dough
- 1 egg, lightly beaten
- 2 tablespoons heavy cream
- Pinch of salt
- ½ stick unsalted butter
- 2 pounds ham, sliced thinly
- ½ cup honey mustard
- 1 ½ cups freshly squeezed orange juice (from 6 oranges)
- 1 tablespoon molasses
- 4 ounces aged cheddar, thinly sliced
- Preheat oven to 350°F.
- Arrange biscuits on cookie sheet, 2 inches apart.
- In a small bowl, mix together egg, cream, and salt, and brush generously over tops of biscuits.
- Bake for 15 to 17 minutes or until golden. Let cool.
- Melt butter in a skillet over medium heat.
- Fry ham pieces in butter until browned, working in batches. Set ham pieces aside.
- In skillet, add mustard, orange juice, and molasses to pan drippings and simmer until thickened and reduced to about 1 cup.
- Cut biscuits in half and dip bottom halves into mustard sauce. Pile with ham and Cheddar slices.
- Dip top half into sauce and top off sandwiches. Serve warm or at room temperature.
- 1 ¾ c. flour
- 2 tsp. baking powder
- 1 Tbs. sugar
- 1Tbs. grated orange peel
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 ½ c. milk
- 3 eggs, separated
- 2-7 Tbs. butter or vegetable oil
- Melted butter
- Real maple syrup, warmed
- Sift the first six ingredients together. Set aside.
- Beat the egg yolks well and add the milk and butter or oil. The more oil you add, the crispier the waffles will be.
- Make a hole in the center of the dry ingredients. Pour the egg, milk and oil mixture into the hole and blend with a few swift strokes.
- Beat the egg whites in a clean bowl until stiff but not dry. Fold them into the batter gently until barely blended. Do not over-mix. Leave some of those little egg white bubbles in the batter.
- Pour into a heated and Pam-sprayed waffle iron and cook until the steam stops coming out of the sides of the iron.
- Experiment with the timing because every waffle iron is different.
- Serve these waffles with melted butter and real maple syrup.
Utensils you will need: large bowl, small bowl, measuring cups and spoons, sifter, electric hand mixer, rubber spatula, electric waffle iron
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup shortening (butter, lard or vegetable shortening)
- ¾ cup milk or buttermilk
- 1-pound breakfast pork sausage
- 1/3 cup flour
- 3 cups milk
- salt and black pepper, as needed
- Preheat oven to 450°F.
- In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl.
- On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top.
- To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl.
- Add flour to pan dripping and whisk until golden.
- Slowly add milk and whisk over low heat until thickened.
- Add reserved sausage and stir to blend. Season to taste with salt and black pepper.
- Serve split biscuits topped with gravy.
- 8 large eggs
- 3 tbsp Milk
- 1 cup shredded American cheese
- 8 slices crisp bacon, chopped
- 8 oz Pre-made biscuit dough, about 6 large rounds
- Salt and pepper
- Preheat the oven to 375 degrees.
- Whisk together eggs, milk, and salt and pepper.
- Add 1/2 the bacon and all of the cut up biscuits into the bowl with the eggs and stir together.
- Pour into a lightly sprayed casserole dish and spread evenly.
- Pop into the oven, uncovered, for 30 minutes.
- Remove from oven and sprinkle over cheese and remaining bacon. Bake for an additional 5-7 minutes until the cheese has melted.
- 1 large apple, peeled, cored & diced (about 1/2 cup)
- ½ blueberries
- 1 teaspoon ground cinnamon
- 3 tablespoons brown sugar
- 1 box pie crust or your own homemade recipe pie crust
- 1 egg yolk for wash
- Preheat oven to 425° F.
- Toss the first 4 ingredients in a bowl and set aside.
- Roll your pie crust to 1/4 inch thick, or if you are using pre-made pie crust, just unroll it on a parchment-lined or floured surface.
- Take one 4-inch round cookie cutter (or the top of a drinking glass) and cut out circles out of the pie crust.
- Place 2 teaspoons of the apple/blueberry mixture in the center of the circle.
- Brush some egg yolk on the edge of one side of half the circle.
- Bring both sides of the circle up to the center, similar to a taco, and seal both edges together.
- Lay the turnover on to its side and use the tines of a fork to seal the edges.
- Continue to make the remaining turnovers.
- Use a toothpick to poke 3-4 holes in the top of each turnover and brush with the yolk wash.*
- Bake for 18 minutes.
- Cool and serve.
*Fruit Pie Turnovers can be placed on baking sheets in the freezer for one hour and then placed in labeled containers for freezing up to 3 months. When ready to bake, bake for 20 minutes in oven at 425° F.
- Pancake batter
- Thick cut apple wood bacon
- Maple Syrup
- Warm some syrup with melted butter
- Cook 1 # 10-12 slices of thick cut apple wood bacon, fully cook, but not too crispy
- Prepare a recipe for pancake batter
- After the bacon has cooled slightly, slowly drizzle the melted butter and syrup over the bacon
- Prepare a griddle pan or cast iron skillet
- When the griddle or pan is ready, take one slice of bacon and dip it into the pancake batter and place it on the griddle, repeat with the remaining slices of bacon
- Enjoy these hand held pancake sticks loaded with thick cut bacon with a hint of butter and syrup in each bite
- 2 lbs. Russet potatoes, peeled, cooked firm, chilled
- 3 tablespoons vegetable oil
- ½ cup diced yellow onion
- as needed salt and black pepper
- 1 package (10 ounces) beef or pork chorizo
- 2 tablespoons butter
- 4 large eggs
- 1 ripe Hass avocado, smashed, seasoned with chili lime seasoning
- ½ cup green chili salsa
- ½ cup crumbled Cotija cheese
- Sriracha or cayenne pepper sauce, as needed
- Dice cooked, chilled potatoes into 1-inch pieces. Add oil to a large heavy skillet over medium-high heat. Add potatoes and onions; cook for 20 minutes, or until potatoes are golden and crisp, turning occasionally. Season to taste with salt and black pepper.
- While potatoes are cooking, cook chorizo in a medium-size skillet over medium-low heat for 10 minutes, or until fully cooked. Drain chorizo; add to cooked hash browned potatoes.
- Heat butter until foamy in a large skillet; add eggs and cook over low heat to desired doneness.
- To prepare each serving: portion ¼ of chorizo hash into a bowl; top with 1 fried egg, ¼ smashed avocado, 2 tablespoons salsa, 2 tablespoons Cotija cheese and hot sauce.
- 32 Frozen Potato Nuggets
- 4 Eggs, beaten
- 8 Brown n serve sausage links, sliced into rounds
- ½ cup (2 oz) shredded Cheddar cheese
- 9 Refrigerated Biscuits (the can kind)
- Oven safe non-stick pan
- Spread nuggets in bottom of pan and brown lightly
- Add beaten eggs
- Lay in sausage disks
- Sprinkle with cheese
- Top with biscuits
- Bake 10-12 minutes or until biscuits are brown and eggs are set
- Remove from pan and cut into 9 squares
- 4 cups frozen shredded hash browns, thawed and excess liquid squeezed out (see Tip)
- 10 tablespoons salted butter, melted
- ½ cup chopped yellow onion (about ½ medium)
- ¾ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup 1-Minute Mayonnaise (recipe below)
- 2 teaspoons sweet pickle relish (see Tip)
- 1 teaspoon tomato paste
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- Dash of hot sauce
- ½ pound sliced pastrami
- 1 medium tomato, sliced
- 1 cup baby spinach
- 1 cup sauerkraut
- 4 large eggs, poached (see Tip)
- ⅛ teaspoon smoked paprika
- 1 cup extra-light-tasting olive oil (I like Bel’Olio)
- 1 large egg
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh lemon juice
- ¼ teaspoon salt
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the hash browns, 2 tablespoons of the melted butter, the onion, ½ teaspoon of the salt, and the pepper. Spread the hash brown mixture into an even layer on the prepared baking sheet and bake for 20 minutes. Move the sheet directly under the broiler and switch the oven to broil. Broil for 1 to 2 minutes more, until the hash browns are lightly crisped and golden.
- Form the “biscuits” by filling a 4-inch biscuit cutter with one-quarter of the baked hash browns. Repeat with the remaining hash browns to make 4 “biscuits” total. Set aside.
- In a small bowl, combine the mayonnaise, relish, and tomato paste. Set aside.
- In a blender, combine the egg yolks, lemon juice, and hot sauce. With the blender running on low speed, very slowly drizzle in the remaining 8 tablespoons (½ cup) melted butter. Blend until the hollandaise sauce has thickened slightly, about 2 minutes. Set aside.
- To assemble, lay the slices in a medium skillet over medium-low heat. Add 2 tablespoons of water and cook until the pastrami is heated through, 1 to 2 minutes. Transfer the pastrami to a paper towel–lined plate.
- Layer each hash brown “biscuit” with 1 tablespoon of the Reuben sauce, a tomato slice, ¼ cup of the baby spinach, ¼ cup of the sauerkraut, one-quarter of the pastrami, and a poached egg. Drizzle with the hollandaise, sprinkle with the smoked paprika, and serve.
Tip: Beware of added artificial colors, high-fructose corn syrup, and chemicals when purchasing sweet pickle relish and frozen hash browns!
Tip: To poach the eggs, fill a stockpot halfway with water, add a dash of white or apple cider vinegar, and bring the water to a low simmer. Crack each egg individually into a small cup. Gently stir the simmering water to create a whirlpool motion in the pot and slowly pour in one egg at a time (don’t crowd them). Cook the egg(s) for 3 to 4 minutes and remove with a slotted spoon. Place the poached eggs on paper towels to soak up any additional water.
- In a tall, wide-mouth mason jar or similar container, combine the olive oil, egg, Dijon mustard, lemon juice, and salt. Let the ingredients settle for a moment.
- Place an immersion blender directly over the egg and begin to blend. Leave the blender in place for 5 seconds as the oil and egg begin to emulsify, then start to very slowly move the blender up and down until the oil and egg are fully emulsified, about 30 seconds. Cover and store in the refrigerator for up to 1 week.
- 11⁄2 pounds Yukon gold potatoes
- 1⁄2 fennel bulb
- 1⁄2 fennel bulb
- 1⁄2 orange or red bell pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
- 11⁄4 cups organic vegetable broth
- 1 tablespoon fresh thyme
- 2 ounces cheddar cheese, shredded (about 1⁄2 cup)
- Prepare vegetables: Cut potatoes into 1⁄2-inch dice. Set aside. Trim off root end and any feathery fronds from fennel bulb half. Cut fennel into 1⁄2-inch dice. Finely dice onion and bell pepper. Set aside.
- Cook vegetables: Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat pan. Add potatoes and fennel. Cook for 4 minutes, stirring occasionally to brown evenly. Add onion, bell pepper, garlic powder, paprika, and salt. Cook for an additional 3 minutes, stirring occasionally. Add broth and thyme. Reduce heat to medium and simmer for about 25 minutes or until liquid has evaporated and potatoes are tender.
- Add cheese: Sprinkle cheese over hash and turn off the heat. Let cheese melt for 3 to 5 minutes, then serve.
Don’t let the fennel scare you! Even though it might look a little strange, with its rounded, greenish-white bulb, green stalks, and feathery fronds on top, there’s nothing weird about it, we promise. It’s used a lot in Italian cooking, and when paired with potatoes, fennel is out of this world!