Recipes

This recipe comes to us from the Loveless Cafe in Nashville, Tennessee. It’s a staple on the menu and is beloved for the unique way it pairs barbecue with breakfast. Try this omelet the next time you have leftover barbecue for a delicious and filling start to your day. Top with your favorite barbecue sauce for an extra zing of flavor.

Ready for a twist on an old classic? Take your everyday omelet, add some new ingredients, and suddenly the flavor profile completely changes. The roasted red peppers of this dish add the perfect amount of smoke and tang while the goat cheese grounds the dish in smooth, earthy flavors.

Treat yourself—and your guests—to a special homemade breakfast this holiday season. This Bread & Butter Pudding from Chef Kieron Hales has rum-soaked dried fruit, hearty bread, and a sweet, creamy sauce baked to perfection for a comforting breakfast dish you can savor.

Stuffed with decadent mascarpone and topped with fresh strawberries and mint, this brioche French toast recipe is perfect for breakfast or brunch.

Fluffy, moist, and higher in protein than average pancakes, these tasty breakfast cakes are made with whole grain flours. The tapioca flour/starch in this recipe is key, ensuring that the pancakes remain light despite nutritional heft. These pancakes are perfect for assembling large batches of a make-ahead mix. With the mix on hand, on any given morning breakfast can be ready in just a few minutes. For the make-ahead mix, assemble a quadruple batch of the dry ingredients and store in an airtight jar at room temperature for up 3 months. When you are ready to cook the pancakes, measure out 1 heaping cup of the mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given.

Add a holiday twist to your traditional cinnamon rolls by making this spiced gingerbread version! Serve them straight from the cast iron skillet to keep the rolls warm for longer.

This breakfast casserole has it all: sausage, bacon, eggs, cheese, and most important of all, tater tots!

Ninth-generation Southerner Rebecca Lang lives in Athens, Georgia, and is a cooking instructor, cookbook author, and contributing editor to Southern Living. Her fancy version of bread pudding is as comforting and rich as it is beautiful. Right out of the oven, it’s puffed high above the skillet edge, calling for a memorable morning around the table.

Bread pudding is a classic dessert, but we’ve reinvented it for breakfast with fresh strawberries and maple syrup. Serve with dollop of Greek yogurt.

Soft homemade donut dough folded with apples and spices and fried in a cast iron skillet for a crispy exterior crust. This recipe comes to us from blogger Nick Evans. For more recipes like this one, head over to his website.

We love how the tops and bottoms of these biscuits are slightly crispy and the inside stays tender and flaky. We often receive photos on social media from Lodge users showing us what they’ve made in their cast iron cookware. When William Briggs posted a photo of buttermilk biscuits in his Lodge skillet to our Facebook page, we knew we wanted to try them. He generously sent us his recipe, and we baked it the same week. The Lodge staff agrees, William’s buttermilk biscuit recipe is definitely worth adding to your skillet baking repertoire.

This simple popover recipe came from Brother Anselm Clark, a monk with a baking background who lived at the Marion Mission near Lodge's hometown of South Pittsburg, Tennessee. Clark was trained at the Culinary Institute of America in New Haven, and his bread baking came to be greatly anticipated by all. Here's his popover recipe, which we included in the Lodge Cast Iron Cookbook.