Breakfast
1324 recipes found
Ginger Sesame Granola
Anchored by earthy tahini, oats and almonds, this just-sweet-enough mixture pops with each bite of vibrant candied ginger. A touch of zippy ground cardamom and floral vanilla and a generous dose of flaky salt further enhance the complex aromas. The addition of egg whites helps to bind the ingredients together and provide an extra boost of morning protein, although they are easily omitted to accommodate dietary restrictions. Make a big batch in the evening to warm and perfume your home, then enjoy it sprinkled over yogurt for an easy breakfast.
Smoked Mozzarella Pāo de Queijo
Smoky, cheesy Brazilian pão de queijo, made easy with a blender! This recipe uses popover tins for perfectly golden, airy bites.
Chocolate Banana Muffins
Overripe bananas find another happy home nestled in these super-moist, chocolatey muffins. These muffins teeter between breakfast and dessert thanks to the addition of semisweet chocolate chips. For an extra special treat, warm halved muffins in a skillet with a pat of butter and sprinkle with a bit of kosher salt. A swipe of cream cheese wouldn’t hurt either. Freeze overripe bananas peeled in order to make baking with them even easier. Let them thaw first and then stir any liquid back in before measuring the mash.
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Classic Yeasted Coffee Cake
With its tender crumb, sweet cinnamon filling, and toasted pecan topping, this yeasted coffee cake is a delicious and much anticipated part of our family’s holiday traditions. It’s tender and subtly sweet, with a soft, springy crumb.
Cinnamon Toast Cookies
Buttery-sweet like cinnamon toast in the snackable size of a crouton, these lovable cookies are quick to make and quicker to eat. Start by coating cubes of white bread in a mixture of melted butter, sugar and cinnamon. For a slightly more grown-up flavor, use a pumpkin-spice blend instead of straight cinnamon. As the cubes bake, the bread toasts and the sugar caramelizes. Then sprinkle with more cinnamon sugar for sparkle and crunch. Enjoy by the handful, over ice cream or in a bowl of milk by the spoonful. Or give them to friends and watch them smile wide, then grab another.
Apple Cinnamon Muffins
Perfectly petite, these apple cinnamon muffins are sweet, spiced and ideal for breakfast or an on-the-go snack. Use whichever apple you like best — Granny Smith for tartness or Fuji if you like your apples on the sweeter side. Brushing with melted butter and cinnamon sugar gives them a soft doughnut-like vibe, but a crunchy, crumby topping would be nice too! To switch it up, combine 3/4 cup flour, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt with 4 tablespoons of melted butter. Sprinkle this mixture over the batter before baking.
Orange Ricotta Crepes
Knowing how to make crepes is a great back-pocket trick, letting you whip together a lovely dessert (or breakfast, or even afternoon snack) in not very long at all. This orange-ricotta version is best prepared in advance, even the day before. (If you do, stack crepes, wrap and refrigerate.) Count on one or two crepes per person. Spread each with filling and fold into quarters well in advance of serving.
Ipo Pain Perdu (Coconut-Bread French Toast)
Pain perdu, which Americans know as French toast, traditionally calls for crusty French bread. Heimata Hall, who runs food tours on his native Mo‘orea in French Polynesia, uses ipo, a Tahitian bread rich with grated coconut and coconut milk. The dough should be as sticky as possible — so sticky, you think it must surely need more flour or liquid, but no. Some recipes call for baking or boiling, but Mr. Hall prefers steaming because it holds in moisture and gives the bread a smooth, clean finish. For pain perdu, he cuts the ipo into thick slabs and dunks them in coconut milk, just enough so they’re coated but not sopping, then in egg. The pan gets a brushing of butter (not too much), to crisp the outside of the bread and caramelize the coconut. The finish: fresh mint, nuts, whatever fruit is in season, and, for extra luxury, a spoonful of coconut cream complete the dish.
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Apple Pie Muffins
Studded with sweet-tart apples and topped with a cinnamon-spiked crumble, these tender muffins deliver big apple flavor.
Make-Ahead Breakfast Sandwiches
These bacon, egg and cheese sandwiches are the ideal breakfast for your busiest or groggiest mornings. You can make the sandwiches ahead and stash them in the fridge or freezer. Take one to work to heat up in the toaster oven or microwave, or warm up a whole bunch to feed a hungry group before they start their days. Start by roasting bacon in a baking dish; no need to arrange them flat. (For curly bacon, it’s better if you don’t.) Then bake the eggs in the bacon fat. You can also add a cup of chopped vegetables to the egg mixture; just make sure they’re well-cooked and not too watery so the egg keeps well.
Pumpkin Biscuits With Honey Butter
These moist, buttery, pumpkin-y biscuits are the perfect use for that last bit of pumpkin purée in the can. They boast crunchy tops, soft centers and a flavor that lands somewhere between sweet and savory. They come together in no time at all, with just a bowl and a spoon, and their cheery orange hue makes them a perfect addition to any holiday table. The biscuits are best warm from the oven but can be reheated in a low oven or toaster oven just before serving. Don’t forget the sweet and salty honey butter on the side, which makes these biscuits extra special.
Butter Swim Biscuits
These tender, buttery, crisp buttermilk biscuits satisfy all urgent cravings. You can happily set aside any hesitancy about preparing biscuits because these tangy, fluffy ones come together quickly — no cutting cold butter into flour or rolling out dough. The batter is combined in one bowl and then spread over melted butter, giving the impression of a batter swimming in butter, as the name suggests. While the biscuits bake, they absorb all the buttery goodness and crisp up around the edges. Butter swim biscuits are best served warm and fresh out of the oven but will keep covered at room temperature for up to one day (see Tip).
Pickle Biscuits
These flaky, fluffy biscuits have a surprise ingredient: pickles. Not just because pickles make everything better—though yes, they do—but because the acidity of the brine helps make the biscuits incredibly tender. Cut, stack and flatten the dough three times for flaky layers that look like the pages of a good book. Eat these warm from the oven alongside hearty stews, slow-cooked meats and barbecue, or open them up and top with thinly sliced ham and a dollop of mustard.
Butternut Squash Sambar
Loaded with a rainbow of vegetables and protein-packed toor dal (split pigeon peas), sambar is a comforting South Indian stew that’s tangy with tamarind and typically served for breakfast topped with a spicy, crunchy tadka (spiced ghee or oil). Sambar powder, the namesake of the dish, is a mix of fragrant spices like coriander and cumin, and pulses such as roasted chana dal and urad dal. Toast your spices and grind them for a fragrant and fresh homemade sambar powder. You can also use the jarred spice mix available at Indian markets. In addition to sunny butternut squash and the other suggested vegetables, feel free to swap in or add others like green beans or eggplant. Serve sambar with idli and coconut chutney; dosas; or rice.
Sausage and Peppers Frittata
This is a quick breakfast twist on the classic Italian-American sausage, peppers and onions sandwich. Here, the sausage, peppers and onions are joined by potatoes and sautéed up in a skillet. The sausage is crispy, the peppers and onions are spicy and sweet, and the potatoes are soft and pillowy. Dried fennel seeds join the party, adding depth of flavor as they heat up in the pan. (They are especially important if you leave the sausage out altogether for a vegetarian option). Finally, just the right amount of eggs beaten with Parmesan turn the classic sandwich into a simple yet hearty frittata that is a crowd pleaser for all ages.
Doughnut Shop-Style Apple Fritters
The joy of eating these doughnuts comes as much from the flavor of the apple and cinnamon in each bite as from the texture – the crunch of the sugar-glazed fried exterior and the soft, pillowy pull-apart pieces of a buttery, yeasted doughnut. One doughnut-shop secret to the perfect apple fritter: use a lot of cinnamon. It is going to seem like a mistake, but fried doughnuts (see Tip) require a lot more apple, cinnamon and salt for the flavor to punch through than if they were baked. The second trick, which achieves that crispy but melt in your mouth texture: chop the dough. It might seem a bit fussy but they don’t have to be exact cuts, you just need 1/2-inch pieces. The texture will be like monkey bread but in an amazing apple fritter doughnut.
Peanut Butter-Banana Bread With Chocolate Chips
Peanut butter and bananas make a delightful sandwich. Why not put them together in a loaf? The peanut butter gives the banana bread a pleasant savory edge. Be sure to use sweetened, conventional peanut butter, but the texture — chunky or smooth — is up to you. The chocolate chunks already give this bread a dessert vibe, but if you’d like to go all out, finish the cooled loaf with this salted caramel glaze (stirring in a tablespoon of peanut butter along with the sugar).
Giant Jam Bun
A cross between a tender scone, an almond-flavored jam cake, and a swirly cinnamon bun, this plush confection makes a sweet breakfast or teatime treat. You can use any flavor of jam here, just be sure it’s thick and rich with pieces of fruit, and don’t use jelly, which will liquify and leak out from the pastry layers while in the oven. Though this is best eaten the day it’s baked, it’s nearly as good a day or two later; store it in a sealed container at room temperature. This recipe was adapted from Erin Gardner’s giant cinnamon roll scone.
Apple Bread
This towering loaf is packed with applesauce and chopped apples, plus lots of cinnamon and nutmeg. Enjoy a slice with a cup of tea in the afternoon or turn it into dessert with a scoop of ice cream or whipped cream. Use tart, firm baking apples (such as Mutsu, Cortland, Braeburn, Northern Spy and Stayman Winesap) in this cake for best results. The bread is best enjoyed the day it is baked, but will stay soft and delicious for a few days when stored in an airtight container or bag at room temperature.
Cardamom Coffee Banana Bread
Adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient's traits. Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness. An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch.
Sour Cream Pancakes With Cardamom Apples
Sweetened and sauced by buttery, sautéed cardamom apples and a two-ingredient maple-sour cream blend, these pancakes are a delicious way to ring in autumn. The pancakes are even special on their own, moist and light thanks to the addition of sour cream. Mixing the flour and the sour cream together before gently folding in the eggs makes for a fluffier pancake. The floral sweetness of the caramelized cardamom apples is a perfect contrast to the tang of the maple sour cream. This recipe can be easily doubled to feed a crowd or scaled down to feed just two.
Pumpkin Cardamom Crumb Muffins
This take on the classic pumpkin muffin happily makes room for cardamom in the pumpkin spice mix, which adds an extra layer of warm, peppery flavor. A small amount of cardamom is added to the muffin batter, but it’s in the buttery crumb topping where the cardamom really shines: Melted butter and sugar are combined with cardamom and cinnamon to make a spicy, crunchy crumb topping that enhances every bite. These muffins make a perfect fall breakfast treat with a cup of coffee and a cardigan.
Coffee Tonic
A simple variation on the espresso tonic (that first appeared in 2007 at Koppi Roasters in Helsingborg, Sweden), the coffee tonic relies on a smooth pour of cold brew coffee for its caffeinated topper. Choose a quality dry tonic and, for the prettiest float, add the ice and tonic water to the glass first before gently pouring the brew overtop. If your coffee palate leans sweet, add a splash of simple syrup or maple syrup. If you don’t have limes in the house, no need to run out. Simply swap for a slice or peel of another citrus, such as orange, lemon or grapefruit.
Microwave Bacon
Sometimes, you just want a slice of bacon (or two) for yourself. Maybe for someone you love, too. And if you want — need? — that bacon now, there’s no faster way to cook it than in the microwave. The strips brown on a plate while a paper towel laid over them soaks up grease and prevents splatters inside your machine. Once you try this technique, you’ll have a better sense of how long your microwave takes to cook a strip or two.