Breakfast with Brandi

Angel Kane - Kane & Crowell Family Law Center

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By Brandi Lyndsey, Wildberry Cakes & Catering


Contributor Brandi Lyndsey runs restaurant and catering company Wildberry Café and Catering in Lebanon. The restaurant, located at 120 N. Greenwood, is open for lunch Wed-Fri, 11-2. For catering needs or to-go orders, call 615-547-4494.




It’s not hard to imagine why a hot breakfast might come in handy in these coldest days of winter. Thankfully, breakfast is right up my alley. I’m so excited to share these family recipes with you! School day? Go for it. All of these wake-me-ups can be made the day before and kept in the fridge, ready to pop in the oven and fill your house with comforting, energizing smells.


IMG_1543marshSpecial Fruit Salad

1 can fruit cocktail

1 can crushed pineapple

1 can peach pie filling

1 container frozen sliced strawberries

2-3 bananas


Allow the strawberries to thaw slightly and then drain off some of the liquid. Drain the crushed pineapple. Mix the first 4 ingredients together and refrigerate up to two days. Right before serving, slice the bananas and add them to the fruit salad. This is such a simple recipe but I know your family will love it as much as mine does!


Breakfast Scramble

1 Tbsp vegetable oilIMG_1508mars

½ green bell pepper

½ (or a whole!) red bell pepper

1 lb. breakfast sausage

½ cup Colby and Monterey Jack cheese

Salt and pepper to taste

6 large eggs

1 cup heavy cream


Preheat the oven to 375 degrees. Heat an oven safe skillet—9 inch if you have it—over medium high heat. Heat the oil in the skillet and sauté the sausage until slightly browned but not completely done. Add the peppers and cook until tender and the sausage is cooked through. Combine the eggs, cream, and salt together and whisk until combined. Remove the skillet from the heat. Top the sausage mixture with the cheese and add in the egg mixture. Place skillet in the oven and cook for 35-45 minutes. Enjoy!


Blueberry scones

4 cups + 3 Tbsp all-purpose flourIMG_1528marsh

1/4 cup sugar, plus some for sprinkling

2 Tbsp baking powder

2 tsp kosher salt

1 lemon, zested

3 sticks cold unsalted butter, diced into cubes

4 large eggs, beaten

1 cup cold heavy cream

1 cup blueberries, dried or fresh

1 egg, beaten with 2 Tbsp water or milk, for egg wash


For the glaze

1/2 cup confectioner’s sugar, plus 2 Tbsp

4 tsp freshly squeezed lemon juice


Preheat the oven to 400 degrees.

Mix 4 cups of flour, 1/4 cup sugar, baking powder, salt and zest in an electric mixer with the paddle attachment. Add the cold butter (I usually dice mine the night before and then add it in straight from the fridge – this makes the scones really buttery and delicious!). Mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and slowly pour into the flour and butter mixture. Mix until just blended – Don’t overmix! Combine the blueberries and 3 tablespoons of flour and add to the dough, and mix on low speed until blended.

Flour your surface and put the dough on the surface. Flour your hands and a rolling pin and roll the dough to about 3/4-inch thick. Flour a biscuit cutter or square cutter and cut out the dough. If you use a square cutter, cut them down the middle to make triangles. Put the scones on a baking sheet lined with parchment paper. Brush the tops of the scones with egg wash and sprinkle with sugar. Bake 20-25 minutes or until the tops are browned. Don’t overcook. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and lemon juice, and drizzle over the scones. More is always better in this case!


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