Breakfast
1324 recipes found
Strawberry Drop Biscuits
Somewhat of a cross between a muffin top and a biscuit, these sweet breakfast treats are foolproof and easy: No rolling or cutting is required, and everything is mixed in a single bowl. They bake up craggy and crunchy on the outside, but are tender once you break them open. The heavy cream adds richness, and the additional water creates just the right amount of steam while baking to keep the biscuits light and fluffy. Salted butter works nicely here, but if you’re using unsalted butter, just add 1/4 teaspoon or so of fine salt to the dry ingredients. If you don’t have strawberries, feel free to swap in the same amount of fresh blueberries, raspberries or diced stone fruit.
Sweet Tomato Jam With Honey and Vanilla
Poached Eggs With Mint and Yogurt
Fresh eggs, whether purchased at the farmers’ market or taken from your own home coop, are a great start to any recipe that calls for eggs. This one is adapted from “The Fresh Egg Cookbook” by Jennifer Trainer Thompson and gives the eggs the unlikely partners of plain Greek yogurt and fresh mint. It’s served with pita or flatbread. A strange combination? You won’t think so once you’ve started to eat.
Lemon Poppy-Seed Pancakes with Greek Yogurt and Jam
Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific. With a scoop of ice cream, these could more than pass for dessert.
Pineapple Avocado Salsa
A sweet, fruity flavor and a mix of textures set this salsa apart. It goes great with salmon or just about any other fish. This is a sweet, fruity salsa, with a wonderful array of textures: juicy, sweet-acidic pineapple; soft, creamy and subtle avocado; and crisp and refreshing jicama, with everything set off by the heat of the chiles. The avocado gives a pale green cast to the mix. It looks beautiful with salmon and goes with just about any other fish, as well as with chicken or even fajitas.
Miniature Home-Cured 'Ham'
My version of Southern biscuits and ham exposes me as a Yankee impostor, since it's not made with real country ham. It is, instead, a much smaller brine-cured pork tenderloin, easy to cure and cook (though it does take some advance planning). Serve with tender, hot biscuits, sweet butter and mustard.
Mushroom-Butternut Squash Strata
This golden-topped strata has a savory mushroom and butternut squash filling, which gives it a complex, earthy flavor. Mozzarella adds mild richness, while the Parmesan gives everything a hit of salt and depth. You’ll need to let the strata sit in the fridge for at least eight hours (and preferably overnight) before baking. This allows the bread to soak up all the custard. Then, run it under the broiler after baking so the edges become crunchy and pleasingly singed. It’s a lovely main dish for a celebratory brunch or meatless supper, or a hearty side dish with roast chicken or fish for dinner.
Raisin Cinnamon Roll Wreath
Perfume the house and decorate the table with this whimsical wreath made of buttery, sweet cinnamon rolls. Arranging the rolls into a ring makes it easy to tear away individual servings. The extra protein in bread flour yields a sturdier dough that’s easier to shape, but all-purpose flour works too. If you assemble these a day ahead and refrigerate them overnight before baking them the next morning, be sure to let the rolls rise three-quarters of the way before placing them in the fridge. A few hours before baking, allow them to come to room temperature on the counter. Have fun, and complete the wreath decoration with dehydrated orange wheels, cinnamon sticks, sugar-dusted cranberries or even a red ribbon bow.
Apple Crisp
This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling. Or customize your crisp by using your favorite spices and nuts. The dessert tastes particularly comforting hot out of the oven, with the caramelized apple juices bubbling around the nutty cookie-like clusters, but it’s just as good cold for breakfast the next day.
Giant Cinnamon Roll Scone
Just when you thought the world couldn’t improve upon cinnamon rolls, this dreamy mashup comes along. Adapted from “Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible” (Atria, 2020) by Erin Gardner, they are actually quite easy to put together: Toss together a basic scone dough, then roll it out, spread it with a sweet cinnamon-butter filling, cut it into strips, roll it up, score and bake. Once cooled, drizzle the roll with a simple vanilla sugar icing, gently break into wedges and serve to the delight of your loved ones.
Chicken Congee
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Small-Batch Blueberry Muffins
Michelle Lopez, the author of “Weeknight Baking: Recipes to Fit Your Schedule” (Simon & Schuster, 2019), was inspired by the oversize muffins at Levain Bakery when she developed this recipe. The keys to the loftiest muffins? Plenty of batter and a high oven temperature, which ensures that they rise quickly and bake with a beautiful top and a tender interior. For the best results, rest your batter before baking. One very important tip: Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter.
Strawberry and Ice Cream Sandwiches
This summertime snack is a spin on the Italian treat, brioche con gelato, which is typically served in hotter months for breakfast. This ice cream sandwich is made with actual bread — rather than cookies — landing this dessert in the not-too-sweet category. Griddling or grilling the buns with a butter-sugar finish adds a bit of caramelized sweetness. These are best eaten immediately, so have guests at the ready for assembling. The combination of still-warm bread, melting ice cream and strawberries is bliss.
Vegan Doughnuts
Maati Kheprimeni Angaza, a professional dancer and home baker in Brooklyn, N.Y., brings her youthful energy to her Kwanzaa feast. Instead of making the time-honored offerings of bread pudding, sweet potato pie, nut-filled pound cake, and citrus-forward fruit salad, she fries festive vegan doughnuts. These airy and delicate colorful glazed desserts bridge the gap between welcoming new Kwanzaa food traditions and honoring the past.
Soft-Boiled Eggs With Anchovy Toast
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. If you’re up for a delicious, slightly sporty breakfast, you might consider making some anchovy butter tonight. Take a stick of unsalted butter, and let it soften on the counter while you assemble the other ingredients: a tin of anchovies, some garlic cloves, a shake or two of smoked or regular paprika, a wee splash of lemon juice and maybe, but probably not, some salt. Rinse and mince the little fish, mince the garlic, and fork everything together into the butter to taste. Then, come morning, you can slather toast with the result and serve it with soft scrambled eggs or, better yet, soft-boiled eggs, a breakfast I once had in London at a hotel and restaurant the chef Fergus Henderson was running in Leicester Square. Make sure you spread the butter “wall to wall.” That is a vernacular phrase of the chef Gabrielle Hamilton. It means to cover the entire surface of the bread from edge to edge — an important step in buttering, one that is too often shirked. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Caramel-Apple Dutch Baby
This recipe makes the perfect breakfast, brunch or sweet treat for a lazy weekend. Any 10-inch ovenproof pan or baking dish will work here, but for the puffiest and crispest pancake, use a cast-iron pan. Don’t skimp on the amount of butter you melt in the pan in the first step; it prevents the pancake from sticking, and helps brown and crisp the Dutch baby while it bakes. The easy, no-fail caramel sauce infuses the apples with brown sugar and vanilla, while also serving as a syrup to drizzle over each slice. For maximum ooh and aahs, spoon the apples, caramel and all, into the center of the Dutch baby and serve it in the skillet. To keep the pancake crisp longer, serve the apples and caramel separately and allow guests to top their own.
Cinnamon Roll Bread
This stunning bread is made from 16 small cinnamon rolls that are arranged in a loaf pan, creating a swirled pattern that’s surprisingly easy to achieve. The bread is delicious served slightly warm, but if you want to see precise spirals in your slice, let it cool completely before slicing. The icing is meant to be quite thick; if you apply it while the loaf is still warm, it will remain soft and gooey. If you apply it once the bread is fully cooled, it will harden to a thick, glossy frosting. Both are equally delicious, and which one you choose may depend entirely on how patient you can be once the aroma permeates your kitchen.
Rich and Buttery Corn Muffins
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that’s on most supermarket shelves), you’ll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They’ll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Croque-Monsieur Breakfast Casserole
This French classic needs little introduction, but if you haven’t had it in baked form, you’re in for a treat. Think upscale ham sandwiches drenched in egg custard and cheese, melted to a deep golden-brown. There are no tricks here, save for the addition of two extra yolks for maximum French-toast tenderness. Serve it warm, or at room temperature — a fitting breakfast feast that's welcome any time of the day.
Crustless Egg and Cheese Quiche
If you love quiche, get to know this crustless version, dotted with cheese, mushrooms and herbs (and no fussy pastry to chill or roll). Once you master the perfect dairy-to-egg ratio, you’ll find this recipe to be as much of an ally to the Friday fridge clean-out as it is to a brunch for friends. Pay close attention to the baking time: The center should be a touch wiggly when you remove the quiche from the oven. The end result is a quivering, spoonable custard that melts in your mouth, to be served with a bracing salad. Crisp greens with mustardy vinaigrette, or a citrus laced endive and radicchio number — anything in that vein will do.
Applesauce Muffins
Unsweetened applesauce, whole-wheat flour and toasted walnuts make these warmly spiced muffins a wholesome breakfast or afternoon snack. They are best served warm the day they are baked, but since they are made with oil, they will also stay soft and moist for a couple of days in an airtight container on the counter.
David Eyre’s Pancake
Writing in The Times in 1966, Craig Claiborne described making the acquaintance of this oven-baked pancake as if he had met Grace Kelly: “It was discovered some weeks ago at an informal Sunday brunch in the handsome, Japanese-style Honolulu home of the David Eyre. With Diamond Head in the distance, a brilliant, palm-ringed sea below and this delicately flavored pancake before us, we seemed to have achieved paradise.” (Life was good if you were a food writer in the 1960s.) Nearly 50 years later, readers are still making the dish, and swooning like Claiborne.
Loubia (White Bean and Tomato Stew)
This simple, yet hearty, vegetarian Moroccan stew is just as nourishing as it is comforting. White beans, onions and tomatoes simmer with paprika, ginger and turmeric, infusing the buttery white beans with sweet and earthy flavors. The optional parsley-vinegar oil adds a tangy kick that beautifully complements the fragrant beans. Typically, this stew is enjoyed on its own with plenty of bread and olive oil, but you could also serve it as a hearty breakfast with fried eggs and toast, or for lunch or dinner alongside grilled meat or roast chicken. It’s the kind of meal that you can make on a Sunday that will keep you full and satisfied all week long.
Eggnog Overnight French Toast
Like a good pitcher of eggnog, this French toast is rich, sweet, boozy and covered in nutmeg. Slicing the bread but keeping the base connected not only makes this an attractive breakfast centerpiece, it also feeds family and friends with little effort since all the servings bake simultaneously. Allowing it to soak in the refrigerator overnight deepens the dish’s flavors. Don’t worry about forcing the bread pieces apart when pouring in the soaking mixture: The loaf will flower naturally as it bakes. This dish is sweet enough to eat without a final drench in maple syrup, but it’s great with a mountain of fresh, tart berries. A little homemade whipped cream wouldn’t hurt either.