Joanna Gaines’s Perfect Summer Breakfast Menu Recipes

Summer may not seem like the season for a comforting breakfast, but Joanna Gaines is about to change your mind. In the summer 2025 edition of the Magnolia Journal, Gaines shared her favorite seasonal recipes, including a cozy casserole for a morning pick-me-up.

Featuring yogurt parfaits, sausage and hash brown casserole and French Toast Crunch, the below recipes make up an ideal summer breakfast spread for the Gaines family. Joanna notes that she particularly loves to make the casserole and crunchy topping for the French toast ahead of time.

“All that’s left to do the next morning is bake it and watch the boys click into competitive gear over who can eat the most French toast,” she wrote.

Read more about these make-ahead-friendly recipes below, and check out the new Magnolia Journal for lunch and dinner spreads you’ll want to make ASAP.

Yogurt Parfaits

Prep: 10 minutes

Makes: 8 servings

• 1 32-oz. carton vanilla- or lemon-flavor whole milk yogurt 
• 2 cups fresh blueberries, raspberries, blackberries and/or sliced strawberries
• 2 cups purchased granola
• Honey
• Toasted flaked coconut

Layer the yogurt, fruit and granola in eight 8-ounce jars. Drizzle with honey and sprinkle with toasted coconut. Serve immediately.

Sausage and Hash Brown Casserole

Prep: 30 minutes

Bake: 45 minutes

Makes: 12 servings

• Nonstick cooking spray
• 1 lb. loose breakfast sausage 
• 1 small white onion, cut into ½-inch dice
• 1 tbsp. extra-virgin olive oil 
• 1 32-oz. package frozen diced hash brown potatoes
• 8 large eggs 
• 1 cup heavy cream 
• ½ cup milk 
• 1 tsp. garlic powder 
• 1 tsp. kosher salt 
• ½ tsp. sweet paprika 
• ½ tsp. ground white pepper
• Pinch of ground sage
• 2 cups grated sharp cheddar cheese (about 8 oz.)
• ¼ cup chopped fresh chives

1. Preheat oven to 375°F. Coat a 13×9-inch baking dish with cooking spray.

2. Line a plate with paper towels. In a large skillet, cook sausage over medium about 5 minutes or until browned, breaking it up with the side of a spoon. Use a slotted spoon to transfer sausage to the prepared plate.

3. Add onion and olive oil to skillet; cook about 5 minutes or until onion is translucent. Stir in hash browns; cook about 8 minutes or until potatoes are tender, stirring occasionally. Stir in cooked sausage. Remove the pan from heat.

4. Whisk together eggs, cream, milk, garlic powder, salt, paprika, white pepper and sage in a large bowl. Whisk in cheese. Stir in the hash brown mixture. Pour into the prepared baking dish.

5. Bake for about 45 minutes or until the top is browned and center is set. Cover with foil if the top begins to overbrown before the center is set. Sprinkle chives on top before serving.

TO STORE: The casserole is best served the same day it is baked. Store leftovers in an airtight container in the refrigerator for up to two days.

French Toast Crunch

Prep: 35 minutes

Cook: 1 hour 15 minutes

Cool: 1 hour 20 minutes

Makes: 8 servings

For the Caramel Crunch:

• 16 cups cornflakes 
• 3 cups sugar 
• ½ tsp. cream of tartar 
• ¾ cup (1 ½ sticks) unsalted butter, cubed
• 1 cup heavy cream
• ½ tsp. kosher salt 
• 2 tbsp. ground cinnamon

1. Preheat oven to 375°F. Line two very large rimmed baking sheets with parchment paper. Spread cornflakes evenly on baking sheets. Bake for 6 to 8 minutes or until the edges brown lightly. Let cool. Transfer to a very large heatproof bowl.
2. Combine sugar, ½ cup water and the cream of tartar in a large heavy saucepan. Gently stir until the sugar is wet. Set heat to medium-high. Using a wooden spoon or heat-resistant spatula, slowly stir to dissolve the sugar, continuing until the mixture comes to a boil. Stop stirring and continue boiling 8 to 10 minutes or until the mixture turns an amber color. Immediately remove from heat and carefully stir in 3/4 cup cubed butter until melted. Slowly stir in the cream and the salt. Let cool for 10 minutes.
3. Sprinkle cinnamon over cornflakes. Pour caramel mixture over top, using a spatula to gently fold mixture until cornflakes are coated. Divide caramel crunch between prepared baking sheets, spreading evenly. Let cool for 1 hour (once completely cooled, caramel crunch can be stored in an airtight container for about 12 hours).

For the French Toast

• 2 cups heavy cream  
• 8 large eggs 
• 2 tsp. vanilla
• 24 thick slices sandwich bread 
• ¾ cup (1 ½ sticks) unsalted butter
• Pure maple syrup
• Sliced fresh strawberries (optional)
• Jo’s Whipped Cream (optional)

1. Preheat oven to 200°F. Set a wire rack on a baking sheet. In a large shallow bowl, lightly crush about 12 cups of the caramel crunch, creating both large and small pieces. In another large shallow bowl, whisk together eggs, the remaining 2 cups cream, and the vanilla until smooth.
2. Working with one piece at a time, dip both sides of a slice of bread into egg mixture, allowing the excess to drip off, then dredge it in the caramel crunch, making sure to fully coat each side. Set on a clean baking sheet. Repeat to coat all bread slices.
3. Melt one tablespoon of the remaining ¾ cup butter in a large skillet over medium. Place two slices of coated bread in the skillet and cook 2 to 3 minutes per side or until deep golden brown. Place on the wire rack on a baking sheet and keep warm in the oven. Repeat to cook all of the French toast.
4. To serve, cut French toast in half diagonally and place six halves on each plate; sprinkle with the reserved caramel crunch. Top with maple syrup and, if you like, strawberries and a spoonful of Jo’s Whipped Cream. Serve immediately.

Jo’s Whipped Cream

In a chilled mixing bowl, beat 2 cups heavy cream, ¼ cup powdered sugar, 1 tsp. vanilla and a pinch of sea salt with a mixer on medium until soft peaks form (tips curl). Use immediately or store in a covered container in the refrigerator for 30 minutes.