With Thanksgiving fast approaching and family and friends coming in from out of town, what do you serve your overnight guests for Thanksgiving breakfast? Sous Chef Bryan Nader from Mercy Health shares some easy and fast breakfast recipes perfect for Thanksgiving morning.

Pumpkin Pie French Toast

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
Heat a pan over medium heat.
Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.

Caramelized Pear and Gorgonzola Quiche

1/4 cup pancetta or bacon, diced
1 large shallot, diced
1 tablespoon butter
1 tablespoon brown sugar
2 pears, cored and sliced into bite sized pieces
4 eggs, lightly beaten
1 cup half and half
1/2 teaspoon thyme
1/2 cup gorgonzola or other blue cheese, crumbled

Cook the pancetta and shallot in a pan.
Add the butter and let it melt.
Add the sugar and cook until bubbly, about 3 minutes.
Add the pear and sauté until tender, about 3-5 minutes.
Mix the pears, eggs, half and half, thyme and gorgonzola and pour it into the pre-baked pie crust.
Bake in a preheated 375F oven until golden brown on top and set in the center, about 25-45 minutes.

Apple Cheddar Fritters

1 pound apples, peeled, cored and shredded
1 cup aged cheddar cheese, shredded
4 strips bacon, cooked and crumbled (optional)
1/4 cup flour (or rice flour)
1 large egg
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon cinnamon
salt and pepper to taste
canola oil for shallow frying

Squeeze as much excess liquid from the shredded apples as you can in a tea towel. (Reserve and enjoy the fresh apple juice!)
Mix everything except the frying oil.
Heat the oil in a pan over medium heat, add heaping tablespoons of the apple mixture, forming patties and fry until golden brown, about 2-4 minutes per side, before setting aside on paper towels to drain

Pumpkin Scones

2 3/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 cup cold butter
1 cup to 2 cups minced crystallized ginger, cinnamon chips
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
3. Stir in the ginger and/or chips/bits, if you're using them.
4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.
8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
9. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12. Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
13. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Egg Soufflés

3 tablespoons frozen spinach thawed
3 tablespoons artichoke hearts, minced
2 teaspoons onions, minced
1 teaspoon red peppers, minced
5 large eggs
2 tablespoons milk
2 tablespoons heavy cream
1⁄4 cup shredded cheddar cheese
1⁄4 cup cheddar shredded
1 tablespoon parmesan cheese, shredded
1⁄4 teaspoon salt
1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
1 tablespoon butter, melted
1⁄4 cup asiago cheese shredded

Preheat oven to 375 degrees F.
Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.

Apple Pie Oatmeal

1 cup steel cut oats
2 cups water or apple juice or apple cider
2 cups milk (or 2 more cups water)
2 apples, peeled, cored and cut into bite sized pieces
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 dash nutmeg, grated
1/4 cup raisins (optional)
1/4 cup walnuts, chopped (optional)
Place the steel cut oats, water, milk, apple, brown sugar, cinnamon, nutmeg and raisins in a slow cooker and set it to cook on low for 4 hours.
Mix the oatmeal up, optionally adding milk to bring it to the desired consistency and sweetener to bring it to the desired sweetness and serve topped with any desired toppings.

Courtesy: Mercy Health Saint Mary's