Some people get out of bed for bacon. Some people get out of bed for pancakes. Growing up, I got out of bed for my grandmother’s goetta. Meemaw’s skillet would snap! crackle! pop! as the meaty mixture crisped to perfection. Coupled with a runny-yolked egg, this exclusively German, exclusively Ohioan dish is breakfast bliss unlike anything I’ve ever known.
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What Is Goetta?
Goetta (“get-uh”) is quintessential peasant food, born out of necessity by German-American immigrants who settled in Cincinnati in the 19th century. It takes an expensive staple, pork, and stretches it so there’s enough to pass around. Similar to Pennsylvanian scrapple and North Carolinian livermush (both mixtures of pork and cornmeal), goetta typically contains pork—and not always the desirable parts.
You combine the meat with steel-cut oats, season the mixture, shape it into a loaf, slice it into ultra-thin slices (emphasis on the ultra-thin), pan-fry it and you’ve got yourself the beloved breakfast dish!
The Flavor
Sure, pork entrails and organs don’t sound particularly tasty, but any pork pro will know that the specks of dark pink in the uncooked meat means a rich flavor once the meat is cooked. When it’s prepared correctly, goetta is oh-so-crispy on the outside and warm and soft on the inside. You can slip it into a breakfast sandwich, slap it on top of a burger, use it to sop up your egg yolks or enjoy it in its purest form: on its own.
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Where to Find Goetta
It might as well be synonymous with Cincinnati, but unlike other Cincinnati classics (we’re talking about Skyline Chili or “Cincinnati chili“), it’s managed to remain mostly confined to the Queen City.
That means fresh goetta is hard to get your hands on, unless you’re passing through Cincinnati, where it it can be found at any supermarket. For anyone who’s in southwest Ohio, Glier’s is the way to go. It’s commonly (and, if you ask me, accurately) regarded as the best goetta around, and the factory churns out one million pounds of the product each year.
Fortunately, it’s not too hard to make at home. You can let the slow cooker do most the work for an easy yet irresistible breakfast side. Prepare to be converted!
More Surprisingly Good Vintage Breakfasts
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Rich Fruit Kuchens
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota
Broccoli-Ham Puff Pancake
We like to use our heirloom cast-iron skillet to make this Sunday special. The golden brown puff pancake with a creamy ham and broccoli filling makes a tasty main dish for brunch.—Edna Hoffman, Hebron, Indiana
Baked Two-Cheese & Bacon Grits
In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama
Breakfast Loaf
I love to make this mile-high breakfast sandwich when we have company for the weekend. If you like, add sliced mushrooms and olives. —Amy McCuan, Oakley, California
Rustic Oatmeal Scones
My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. —Gail D'Urso, Carlisle, Pennsylvania
Orange Spiced Ham Steak
I turn orange marmalade, mustard and just a hint of ginger into a glaze for ham that comes together super quick, but feels extra special. And that makes it perfect for when I’m entertaining brunch guests! —Connie Moore, Medway, Ohio
Sausage Johnnycake
Here’s a nice, hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast customers. They love the cake’s savory middle and maple syrup topping. It’s a great way to start the day! —Lorraine Guyn, Calgary, Alberta
Vegetable Frittata
When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
Warm 'n' Fruity Breakfast Cereal
Sleepyheads will love the heartiness of this nutritious cooked cereal with cinnamon. It's loaded with chopped fruit and nuts. Eat it with plain yogurt and sliced bananas or blueberries. —John Vale, Long Beach, Washington
Grandma's Biscuits
Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New York
Apple-Honey Dutch Baby
I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven...and the apple honey filling is yummy! —Kathy Fleming, Lisle, Illinois
True Belgian Waffles
It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. —Rose Delemeester, St. Charles, Michigan
Mom's Chocolate Bread
My mom made this divine chocolaty bread only for holidays or special requests, but it makes any old morning even better. I always think of our family when I smell it baking. —Rachel Rhodes, Bedford, Pennsylvania
Croque Madame
My son and I love having a croque madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque monsieur). —Carolyn Turner, Reno, Nevada
Whole Wheat Waffles with Chicken & Spinach Sauce
On a business trip years ago, I got the idea for waffles with chicken and spinach. When I serve it, people go back for seconds, even thirds. —Vicki Melies, Elkhorn, Nebraska
Ham Steaks with Gruyere, Bacon & Mushrooms
This meat-lover’s breakfast has a big "wow" factor. It’s one of my favorites because the Gruyere, bacon and fresh mushrooms in the topping are a great combination.—Lisa Speer, Palm Beach, Florida
Apple-Pear Puff Pancake
Whenever I serve this fruity pancake, people think I slaved for hours. They're surprised that such an attractive, scrumptious dish could be so easy. —Carol Williams, St. Joseph, Missouri
Flower Petal Sweet Rolls
I adapted this recipe from the back of a frozen dinner roll package. What's great is that you can prepare these the night before and bake them in the morning. They make a lasting impression on guests when they step into the kitchen and smell the sweet aroma. —Celinda Skogsberg, Brooklyn, New York
Ham, Egg & Cheese Casserole
Ham and cheese just got a little naughtier. I turned a French classic, croque madame, from a simple egg-topped grilled sandwich into an impossible-to-resist saucy casserole. —Melissa Millwood, Lyman, South Carolina
Mom's Potato Pancakes
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. —Dianne Esposite, New Middletown, Ohio
Brunch Hash & Egg Bake
When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for eight, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
Bacon Roll-Ups
This family recipe dates back to the 1930s, when my grandmother started making her clever breakfast roll-ups. —Janet Abate, North Brunswick, New Jersey
Onion Tart
Onion lovers are sure to be asking for second helpings of this appetizing tart - it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quiche-like filling, the dish is ideal for a brunch or buffet. -Christine Andreas, Huntingdon, Pennsylvania
Pumpkin Coffee Ring
I make this delicious coffee cake with its creamy pumpkin filling for almost every holiday gathering, and everyone loves it. —Carol McCartney, Danville, Ohio
Bananas Foster Oatmeal
This oatmeal tastes like bananas Foster, my favorite dessert. If you can’t find rum extract, double the vanilla. —Carol Touchton, Seffner, Florida
Raisin Bread & Sausage Morning Casserole
When we used to have Sunday breakfasts with my grandparents, my mom often made this for grandpa because he enjoyed it so much. Pork sausage and cinnamon bread taste surprisingly good together. —Carolyn Levan, Dixon, Illinois
Creamy Eggs & Mushrooms Au Gratin
When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona
Crepe Quiche Cups
When it comes to trying new recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. —Sheryl Riley, Unionville, Missouri
Fruity Pull-Apart Bread
Who doesn't love to start the day with monkey bread? This skillet version is packed with bright berries and dolloped with irresistibly rich cream cheese. A sprinkle of fresh basil brings it all together. —Darla Andrews, Schertz, Texas
Rhubarb Compote with Yogurt & Almonds
My grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes needs a little extra sugar. —Michael Hoffman, Brooklyn, New York
Baked French Toast with Strawberries
French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. —David Stelzl Jr., Waxhaw, North Carolina
Bohemian Kolaches
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois
Buttermilk Buckwheat Pancakes
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Eggsquisite Breakfast Casserole
I developed this recipe over 20 years ago. The rich warm sauce tastes especially great on cold winter mornings. I hope your family enjoys it as much as mine! — Bee Fischer, Jefferson, Wisconsin
Blueberry Crunch Breakfast Bake
Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.—Marsha Ketaner, Henderson, Nevada
Loaded Tater Tot Bake
I keep frozen Tater Tots on hand for meals like this yummy casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada
Strawberry Banana Crepes
My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. —Shelly Soule Las Vegas, Nevada
Aunt Betty's Blueberry Muffins
My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas
Stuffed Hash Browns
Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. —Annie Ciszak Pazar, Anchorage, Alaska
Blintz Pancakes
Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.—Dianna Digoy, San Diego, California
Grandmother's Toad in a Hole
I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio
Maple Bacon Walnut Coffee Cake
Wake up the sleepyheads in your household with this moist, tender coffee cake that’s both sweet and savory. Bacon and nuts in the crumbly topping blend with flavors of maple, nutmeg and cinnamon. Yum! —Angela Spengler, Clovis, New Mexico
Quiche Pastry Cups
My grandmother used to make "egg cup surprises" for family brunches on special occasions. The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice. As children, we had a guessing game as to what we'd find under the tender crust, which added an aspect of family fun to our meal.—Denalee Standart, Rancho Mureta, California
Overnight Cherry Danish
These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. —Leann Sauder, Tremont, Illinois
Marmalade French Toast Sandwiches
I change up these warm, filling sandwiches to be sweet or savory but always a treat. All it takes is a different jelly or jam. Try hot pepper jelly when you want a little sizzle. —Danielle Loring, Lewiston, Maine
Graham Streusel Coffee Cake
I use this sweet coffee cake recipe often. It's quick and easy to make. —Blanche Whytsell, Arnoldsburg, West Virginia
Aunt Edith's Baked Pancake
My aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: baked pancakes. —Marion Kirst, Troy, Michigan
Strawberry Rhubarb Coffee Cake
Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
Broccoli Ham Quiche
This rich ham and broccoli quiche is featured in a family cookbook I put together. My husband is proof that quiche can satisfy even a very healthy appetite. —Marilyn Day, North Fort Myers, Florida
Peach French Toast
Let the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. —Geraldine Casey, Anderson, Indiana
Family-Favorite Oatmeal Waffles
These healthful, good-tasting waffles are a tried-and-true family favorite—even with our two children. My husband and I have a small herd of beef cattle and some pigs. A hearty breakfast really gets us going! —Marna Heitz, Farley, Iowa
Ham 'n' Cheese Pie
There's no need to make a crust for this eye-opening quiche. My family and friends love it for brunch or anytime. —Iris Posey, Albany, Georgia
Caramel Nut Breakfast Cake
I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta
Sour Cream Chip Muffins
Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. —Stephanie Moon, Boise, Idaho
Colorful Ham Strata
Marilou's make-ahead breakfast bake is a cinch, particularly when leftover ham is used. Chock-full of peppers, onions and cheese, the eye-opener makes an ideal contribution to brunch buffets and is a great way to start the day.
Lemon Blueberry Drop Scones
I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California
Apple Pan Goody
I found the recipe for this unique casserole years ago and adapted it to my family's taste. Dotted with dried cranberries, the tender apple bake is sweetened with brown sugar and a little cinnamon. We enjoy it on breakfast buffets, but it also makes a fun side dish, particularly with a pork entree. —Jeanne Bredemeyer, Orient, New York
Banana Blueberry Oatmeal Bake
When my brother, sister and I were young, Mom would bake this cinnamon-scented oatmeal before driving us to school. Whenever I make it, I have lots of happy memories. —Vincent Taylor, Houston, Texas
Jam Biscuits
My teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old. We like to make these golden biscuits for holiday gatherings. Fill the centers with homemade jam, orange marmalade or cheese. —Mary Lindsay, Dunrango, Colorado
Ultimate Bacon-Maple French Toast
A savory update on baked French toast, this is an easy make-ahead dish that is excellent for brunch and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. —John Whitehead, Greenville, South Carolina
Sour Cream Rolls with Walnut Filling
When I was a little girl, my grandmother taught me how to make these rolls. I remember feeling so special when "we" served them. If you have never worked with yeast, this is the recipe for you. —Nadine Mesch, Mount Healthy, Ohio
German Apple Pancake
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington
Grandma's Honey Muffins
I can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven! She was a "pinch of this" and "handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
Caramel Pecan Rolls
Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa
French Toast Sticks
Learn how to make french toast sticks with this quick and easy recipe. I like to have them handy in the freezer for a hearty breakfast in an instant. They're great for buffets because they can be eaten on the go. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Annamarie Higley