Breakfast
1324 recipes found
Scrambled Eggs With Peppers
This dish, a classic piperade from southwestern France, is a great way to use those vitamin-rich peppers still abundant in farmers’ markets. You can mix and match peppers here. Just be sure to cook them for a long time so that their juices infuse the eggs.
Vegan Pancakes
This fluffy vegan pancake recipe proves it’s not always necessary to add some sort of egg replacer to vegan doughs and batters. These pancakes are perfectly fluffy because of the leavening agent and a vegan version of buttermilk: nondairy milk mixed with a couple teaspoons of vinegar. The vegan buttermilk works equally well in waffles, muffins and coffee cake.
Air-Fryer Bacon
Bacon crisps up in the air fryer in a fraction of the time it would need on the stovetop or in the oven — and air-fryer bacon is ideal for a quick, solo breakfast, or when you need just a small batch. (If you’re cooking bacon for a crowd, we’ve still got you covered with our oven bacon recipe.) Cooking bacon in the air fryer results in extracrisp slices, since the excess bacon fat drains as the bacon cooks. The quantity of bacon here will depend on the size of your air fryer basket (or really, how hungry you are) and won’t affect the time or temperature called out below. To add to this recipe’s convenience, you can even start with frozen bacon without needing to adjust the cook time or temperature.
Velvety Scrambled Eggs
This recipe adapts a technique from making Chinese egg drop soup — gently poaching a thin stream of beaten eggs in simmering liquid — to a Western-style breakfast of scrambled eggs. The results are special and one of a kind. Drizzling the eggs into hot cream gets them to set into tender, velvety curds that end up bound with a rich custardy sauce, perfect for spooning onto buttered toast. The eggs are delicious without the herbs, but, given how rich they are, think of them as a special occasion dish, worthy of the added effort.
Scrambled Peppers and Eggs
As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.
Pumpkin-Ginger Oat Scones
Pumpkin purée softens oats in this hearty mix. Together, they give scones a lasting richness that doesn’t dry out, while more oats sprinkled on top give the crust a nutty crunch. Bits of candied ginger dot the scones, each delivering a hit of chewy heat that livens up pumpkin’s mild sweetness.
Triple-Ginger Muffins
A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days — if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.
Green Smoothie With Cucumber and Cumin
This smoothie, the only savory drink in this week’s Recipes for Health, is a bit like an Indian lassi, with a little heat from the pinch of cayenne, and some lovely spice. I used a mix of baby greens – chard, baby kale and spinach, as well as parsley and mint. It makes for a filling lunch.
Sausage, Egg and Kale Casserole
Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.
Seeded Pecan Granola
Maple-glazed pecans, coconut oil and a hint of spice bring big flavor to this crunchy, cluster-packed granola, adapted from the restaurant Jon & Vinny's in Los Angeles. If you don't have flaky sea salt, kosher salt is fine; just use slightly less (about 3/4 teaspoon, give or take).
Coconut Granola Bars
These are crunchy and a little bit sticky. If you are vegan you can substitute agave syrup for the honey.
Cinnamon Toast
The ingredients for cinnamon toast — bread, cinnamon, sugar and butter — have remained largely unchanged since the recipe first appeared in 15th century Europe, where it was introduced as a less expensive version of French toast. Some variations call for adding the cinnamon and sugar before toasting, others after. The secret to achieving a cinnamon toast that’s both gooey and crunchy? A combination of both methods. Toast the bread in butter in a skillet, sprinkle with cinnamon sugar, flip so the sugar caramelizes, then sprinkle with more cinnamon sugar when it’s done. Toasting the bread in a skillet (like French toast) produces browned butter, which adds nutty warmth.
Gruyère and Black Pepper Scones
A generous amount of Gruyère and toasty walnuts give these scones a savory richness, which is surprising and delicious. The little cubes of cheese melt into the dough as it bakes, but some sneak out the sides, creating irresistible bits of fricolike crispy cheese. To make the most of your time, you can toast the walnuts on a sheet pan in the oven for 5 to 10 minutes while it’s heating, just until they’re golden and fragrant. Chives freshen up the mix, but chopped fresh thyme or rosemary would work well, too. Eat the scones warm for maximum enjoyment.
Strawberry, Millet and Banana Smoothie
Whenever you find sweet, ripe strawberries buy twice what you need and hull and freeze half of them. I freeze them in small freezer bags, one smoothie portion per bag. You can also use commercial frozen strawberries for this nourishing mix of fruit, millet, cashews and kefir. I have gotten into the habit of soaking a small amount of cashews and almonds in water and keeping them in the refrigerator to use in smoothies. For a vegan version substitute almond milk for the kefir, and if you can’t find plain kefir, use yogurt or buttermilk.
Grain Frittata With Chile, Lime and Fresh Herbs
You may think of frittatas as leftovers’ idea of heaven, but is it yours? For a frittata to look forward to, throw in leftover grains: The result is something like a Spanish tortilla, pleasingly dense, but with more bounce. Add an acid, like lime, and umami, like fish sauce, which melts into an underlying savoriness when warmed. Whatever you do, don’t turn on the oven for this. Instead, stir the frittata on the stove and all but the top will set — nothing a few minutes covered can't fix (no precarious flip!). Finally, put a salad on top. The herby one here adds pep to the substantial frittata, as does a final squeeze of lime.
Pineapple and Millet Smoothie
I played around with this smoothie, toying with adding this ingredient (banana) or that (coconut); but in the end what I love about it is the pure flavor of pineapple, softened by the grain that also thickens and bulks up the drink.
Whole Grain Granola
This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template. Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether. And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it’s still warm. If you want to add spices, stir a mix of ground cinnamon, ginger, and cardamom into the honey mixture before baking. It’s easy to make this recipe your own.
Matzo Frittata
This savory matzo brei, loaded with caramelized onions and mushrooms, is made like a frittata that you cut into wedges. While commonly eaten for breakfast during Passover, this one serves as a substantial side dish. Leftovers make a nice brunch or lunch, especially with a green salad. The key to a good matzo brei is soaking the matzo just enough to retain a little bit of chew, but not so much that it becomes soggy. Here, the matzo is submerged in boiling water for one minute to soften. If keeping kosher and making this for a dairy meal, use a tablespoon of butter instead of oil for extra flavor.
Deep Purple Blueberry Smoothie With Black Quinoa
My idea for this week’s Recipes for Health was to match grains and fruit by color and make nourishing smoothies. For this one I could have also used any of the black or purple rices on the market, such as Alter Eco’s purple jasmine rice, Lotus Food’s Forbidden Rice or Lundberg Black Japonica. I happened to have a full bag of black quinoa in the pantry, so that’s what I went for and it worked beautifully. You can also use fresh blueberries for this, but when they are not in season, frozen will do fine and will eliminate the need for ice cubes.
Granola Bites
These chewy-crunchy, salty-sweet breakfast balls are great for eating on the go because they don’t crumble and leave a mess. They take minutes to blend and a few more to roll, but if you make them a friends-and-family cooking project, the process can go even faster. Feel free to experiment here. You can swap out the almonds for cashews, the cherries for other dried fruits, and the sunflower seeds for shelled pumpkin seeds. Just keep the dates and make sure they're Medjool, which are softer and more thin-skinned than other varieties. The dates are the glue that hold the other ingredients together.
Cheesy Eggs on Toast
You don’t even need a toaster to make perfect toast. Crisping bread in a skillet — in melted butter, of course — gives it a tasty brown crunch and leaves you with a hot pan ready to scramble eggs. Be sure to swipe up all the butter and crumbs with the toasted bread when you take it out to keep the eggs nice and golden. Because more butter is added to the pan at the same time as the eggs, it melts slowly into the eggs while you stir them, leaving you with a creamy mix that ends up even creamier when cheese is melted in at the very end.
Onion and Thyme Frittata
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast. The French call it the “harvest omelet.”
Pimento Cheese Frittata
The South likes to claim pimento cheese as its own, but its origins can actually be traced back to New York, the home of cream cheese, which makes up the spread’s foundation. Cheddar and mayonnaise were later additions. This frittata is a hodgepodge of creamy and spicy, celebrating the flavors and textures of pimento cheese. The fresh herbs add vibrance, and the sharp Cheddar can stand up to the spiciness of the various peppers. The chunks of cream cheese add velvety bits to each bite.
Pineapple-Basil Smoothie
I’m not sure that I would order this just based on the name. But believe me, you’ll be pleased by this herbal concoction. Pineapple has so much sweetness and flavor on its own, and it marries well with the peppery, anisy basil. Very little else is required (no banana in this smoothie). I like to use kefir, but yogurt will work too. Pistachios and chia seeds bulk up the drink nicely, and the pistachios contribute to the pale green color.