Breakfast
1324 recipes found
Potato Pete’s Potato Scones
These scones are surprisingly decadent for a recipe devised in wartime Britain as a way to stretch rations of flour and butter. As adapted by the historian Eleanor Barnett from a 1940s pamphlet produced and published by the Ministry of Food, it uses up leftover mashed potatoes and lets you get by with about half the amounts of flour and butter that a typical scone recipe might require. There’s less of a rise, since potatoes lack gluten and thus can’t create the long, elastic strands of protein that trap air and bring buoyancy. But the extra starch gives the scones softness and a delightfully tender crumb. Out of a limited batch of ingredients, you 12 scones, enough to create 6 scone sandwiches with your choice of filling: a sweet slather of cocoa powder, sugar, butter and a dash of milk, evoking cake frosting, or a quick savory slaw of shredded cabbage and carrots, livened up by onion chutney.
Banana Muffins
The quintessential breakfast on-the-go, these banana muffins are tender, light and just sweet enough. A pinch of cinnamon is all they need but 1/2 cup of chopped walnuts, chocolate or even candied ginger wouldn’t hurt. Starting the oven at 425 degrees gives the muffins a boost right at the start. The water in the batter (from the bananas and sour cream) turns to steam quickly and the muffins puff up and create a nice dome. Lowering the heat to 350 degrees then allows them to cook through more gradually. Just don’t forget to turn the oven down right before you pop the muffins in.
Easy Blueberry Cream Scones
All you need is a bowl, fork and baking sheet to make these scones, which end up crisp on the outside and tender within. The recipe doesn’t include the added step of cutting butter into flour, which yields the kind of sturdier, breadier scones found in bakeries and requires extra tools, skills and time. Instead, it’s a streamlined version of cream scones, where the dough is often rolled or patted flat then cut into rounds or wedges. Dropping the batter onto the baking sheet in mounds not only makes these easier to throw together, it also ensures the scones stay soft, as does a short rest in the refrigerator. Folding in berries make these lovely for breakfast or brunch, while stirring in currants gives them a classic tea time feel. They’re rich enough to enjoy on their own, but they also taste great slathered with jam and clotted cream or butter.
Sheet-Pan Lemon-Ricotta Pancakes
Reminiscent of an Italian lemon cheesecake, lemon-ricotta pancakes are a brunch menu favorite. This recipe spares you the task of standing at the stove flipping pancakes, instead employing a sheet pan and the oven, which makes this recipe ideal for effortless entertaining. Whipping the egg whites helps keep the pancakes light and fluffy, so the ricotta can add flavor without extra weight. A splash of almond extract and lemon zest are the perfect pair for brightness and a fantastic oomph of flavor. The large-format pancake feeds a crowd and tastes just as good hot, at room temperature or served as leftovers the next day. While it bakes, make the (optional) lemon whipped cream, a simple confection that turns this easy dish into a show-stopper.
Sweet Corn Tamales
Tamales are a traditional Mesoamerican food enjoyed for millennia across the Americas and the Caribbean. The practice of wrapping food in leaves for cooking is found worldwide for good reason: It’s both convenient and delicious. While tamales have a reputation for being labor-intensive, these four-ingredient sweet corn tamales simplify the process, employing every part of the ear — husk, kernel, cob and silk — and don't require a separate filling. Instead, the flavor of sweet corn stands on its own, making these tamales achievable on a lazy weekend morning. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), these tamales are versatile. Serve them with savory toppings like Mexican crema, salsa macha and/or roasted peppers. Or, lean into their sweetness and top with Greek yogurt, berries and a drizzle of honey. If wrapping and steaming tamales feels daunting, try the oven method.
Baked Sweet Corn Tamal
This baked tamal uses the husks, silks and kernels from fresh corn to infuse maximum corn flavor into a golden, butter-rich loaf. Out of the oven, the inside of this tamal is custardy soft, gradually firming up into a delicious, sliceable delicacy as it sits. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), this recipe celebrates the pure, unadulterated taste of farm-fresh corn that can be served with either sweet or savory toppings. Prepare a spread with Mexican crema, crunchy salt, salsa macha and/or roasted poblano chiles. Or for a sweeter option, top with Greek yogurt, fresh berries and a drizzle of honey. Leftovers can be cubed and fried in butter or olive oil for croutons, or used as a base for a sundae topped with vanilla ice cream and crunchy sea salt. If you want to try your hand at wrapping tamales, try Sweet Corn Tamales which use the same masa and fresh corn husks. These are steamed instead of baked, employing a cooking method that has stood the test of time across cultures and continents.
Blueberry Corn Muffins
There are corn muffins, and then there are blueberry corn muffins. The simple addition of fruit transforms the bread basket staple into a glorious, slightly tart treat equally suitable for dinner or breakfast (or anything in between). Don’t skip the ten-minute rest in step 2 — it allows the batter to hydrate and creates an A+ dome — but make sure to stir in the blueberries after that, so the juices don’t seep and create a grayish tint. Serve these muffins as a grab-and-go breakfast, alongside a bowl of chili or slathered in honey butter to accompany a barbecue spread.
Stone Fruit Clafoutis
There is nothing easier than a seasonal clafoutis. It can be whipped up and baked well before any dinner party, or baked while you host and served warmed with some crème anglaise or ice cream. The true beauty of a clafoutis? Its abundant versatility: Serve it for a humble, only slightly precious breakfast, cold or at room temperature, with coffee. Or serve it with your finest silver for an elegant dessert, with a sidecar of Armagnac. Traditionally done with cherries (pits and all!), it can be made with just about any fruit. But, it is at its finest with sturdy, in-season peaches or plums.
Brown Butter Peach Cake
This moist cake, studded with peaches and infused with a nutty brown butter, is topped with a buttery brown sugar crumb topping that, once baked, gives the cake a delicious golden crispiness. A maple syrup glaze at the end is optional, but it plays well with the nuttiness of the brown butter and the sweetness of the peaches. Made without a mixer, this is a perfect breakfast or brunch, served with coffee, or as a dessert, served next to a scoop of vanilla ice cream.
Honey Salabat Tea Cake
In the Philippines, ginger is both spice and medicine, often administered as salabat, a simple tea of fresh ginger root. Here, tea is transformed into tea cake. Arlyn Osborne, in a recipe from “Sugarcane: Sweet Recipes From My Half-Filipino Kitchen,” begins by brewing a much stronger tea than you would ever drink. The goal is to distill enough ginger to perfume and possess the cake’s every crumb. When straining the tea, press forcefully and patiently, to extract as much of the ginger’s life force as you can. (If you don’t get half a cup’s worth, add water.) More ginger follows, in powdered form, whisked into flour, and crystallized, to stud the top of the cake, after the glaze has run down the sides. Other ingredients play important roles — lemon with its streak of sun, honey mellow and deep, sour cream delivering reliable richness — but the soul of the cake is ginger.
Scrambled Eggs With Soy-Marinated Tomatoes
Scrambling eggs with tomatoes is a classic comforting pair, particularly in Chinese cuisine. But instead of cooking the tomatoes along with the eggs, here, the eggs are cooked separately, while the ripe tomatoes break down, their flavors concentrating when left to sit in a sweet soy-sesame dressing. Pile the scrambled eggs and the tomatoes onto crusty bread to soak up all the flavor. Add chunks of avocado to the marinated tomatoes too, if you like.
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This Brilliant Granola Trick Combines Breakfast and Coffee Into a Satisfying Meal
This punchy granola gets its warm, bold flavor from instant coffee granules, cinnamon, and vanilla.
Idli (Fermented Rice Cake)
Fluffy, tender and slightly tangy, idli is a South Indian breakfast staple. The wild fermentation of idli rice, along with urad dal and fenugreek seeds, makes for nutrient-rich and protein-packed steamed rice cakes. The addition of poha (flattened rice flakes) ensures that the idlis turn out soft and fluffy. Use an Indian wet grinder or a blender to grind the ingredients, along with their yeast-rich soaking water, into a thick paste. For the right texture and requisite tangy flavor, the batter needs up to 24 hours to ferment. (In colder climates, you might need to soak the ingredients longer; in the hotter ones, you might need less time to ferment.) The fermented batter will keep, covered, in the fridge for up to 5 days, so you can whip up idlis as you like. To steam the rice cakes, you’ll need an idli stand. (They’re available at Indian markets and online, as are the ingredients.) Serve idlis with coconut chutney and sambar, or any chutneys you like, such as mango-tamarind, cranberry or cilantro-date, for a satisfying and energizing breakfast or lunch.
Ham and Cheese Slab Quiche
Thinner and creamier than most, this quiche embraces the best parts of the ideal croque-monsieur, the perfect mingling of cheese, ham and Dijon between slices of bread. The Gruyère melds with the custard into a pseudo Mornay sauce, while the buttery, crisp puff pastry replaces toast to rich effect. The zippy acidity of the Dijon is essential to balancing the richness of this quiche; it cannot be skipped. The ham is equally non-negotiable, providing a meaty heft that grounds all the creamy, cheesy goodness. Assembled on a baking sheet, this dish is built for entertaining, but you don’t need to wait for a group to enjoy this. After it cools, slice it into slabs and store it in the fridge, if you’d like to savor it for one. It is delicious cold for a quick afternoon snack, but be forewarned: You might end up indulging in multiple slabs and ruining your dinner.
Upma (Spiced Semolina With Cashews and Chiles)
Capable of soothing the soul, lifting spirits and energizing the body, upma is a popular breakfast food in parts of India (and beyond), where protein- and nutrient-rich semolina is a canvas for more potent and invigorating savory flavors. For this fluffy and flavorful preparation, coarse-grain semolina (called rava in the south of India and sooji in the north) is toasted in the pan and then cooked in water flavored with tempered spices, like sizzling black mustard seeds, plus aromatic curry leaves and toasted urad and chana dals, creating a thick, savory porridge. Cashew nuts or peanuts lend a happy crunch, and the chiles wake everything up with a touch of heat. You can also add a small handful of vegetables to the mix, like frozen green peas, chopped green beans and carrots. The water-to-semolina ratio ensures the upma is fluffy and light rather than mushy like oatmeal. Serve bowls of fragrant, belly-warming upma with a squeeze of lemon, extra sugar and coconut chutney for a satisfying breakfast or anytime snack.
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This Salty-Sweet Chocolate Porridge Will Fully Convert You to a Breakfast Person
Drizzled with condensed milk and a smattering of dried anchovies, this porridge is typically served for breakfast or as a midday snack in the Philippines.
Quick Injera
Assertively sour, injera is a spongy, round flatbread that serves as a nutrient-rich staple of the Ethiopian diet, as well as a serving plate and utensil. Preparing injera in the traditional method takes a lot of practice and just the right set of circumstances for the days’ long fermentation of the batter. This version uses 100 percent teff flour, but streamlines the fermentation process for the novice. It is not quite as sour and shortens the fermentation time with the addition of baking powder. The hallmark of a well-made injera is the “eyes,” the tiny holes that pop up on the surface of the batter as soon as it hits the hot pan. Ideally, you want many eyes to pop up on the top, plus a smooth surface underneath. (If you have eyes underneath, it’s a sign that your heat is too high.) The consistency of the batter should be somewhere between a pancake batter and crepe batter, and, ideally, you don’t want the injera to crack. You will need a 12-inch nonstick pan to mimic the mitad, the griddle injera is typically prepared on. Be patient and don’t worry if your injera is a little finicky at first. It can take some practice to get the heat and consistency just right. Place injera on a plate and spoon dishes such as alitcha kik, tikel gomen, shiro and doro wat on top. Tear off a piece of injera and scoop up its toppings.
Olympic Chocolate Muffins
How to make the viral 2024 Olympic chocolate muffins at home.
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Avocado Toast With Mango, Chili Powder, and Mint
Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory.
Mapo Tofu Scramble
The bold, savory, spicy flavors of mapo tofu are paired with the creamy richness of scrambled eggs in this hearty and comforting anytime-of-day meal. The dish comes together quickly and all in one skillet: Ginger, scallions and spiced pork are first sizzled and simmered, making way for eggs that are soft-scrambled then folded into the tofu mixture. Round out this superfast meal with a sprinkling of freshly sliced scallions or chopped herbs and some buttered toast.
Cheesy Potato Breakfast Tacos
Inspired by Mexican guisados, when proteins are sautéed in a sofrito of tomato and chiles, these cheesy breakfast tacos showcase Mexican home cooking at its best. Potatoes, poblanos and onions are cooked simply with a grated tomato that caramelizes as it cooks down, giving an earthiness that combines with the smokiness of the poblano for an umami-packed medley. Mixed into scrambled eggs, topped with cheese and served family-style in a skillet alongside fresh corn or flour tortillas, this is a hearty, crowd-pleasing, vegetarian breakfast (or breakfast for dinner!) that’s endlessly satisfying.
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Thai Iced Tea
On a hot day, a sip of this Thai iced tea—which gets its creaminess from evaporated milk and sweetness from condensed milk—feels like a luxury.
Stir-Fried Bitter Melon and Eggs
Bitter melon lives up to its name. The oblong gourd is renowned for its robust health benefits and even more profound bitterness. However, when enveloped in creamy scrambled eggs and seasoned with soy sauce and brown sugar, it creates a complexity of flavor that will grow on you. This quick stir-fry is a home-cooking favorite of Chutatip Suntaranon, who is known as Nok, the chef-owner of the Thai restaurant Kalaya in Philadelphia. The recipe can easily be halved to serve one or two.
Migas
In a world full of breakfast scrambles, migas is a quick, flavorful dish that deserves to be in your rotation. Pieces of tortillas (leftovers are perfect here) are pan-fried then mixed with cheesy eggs studded with softened jalapeño, onion and fragrant garlic. Together they make a filling breakfast of pantry ingredients that goes from stove to table in about 30 minutes. If you like your jalapeños on the spicier side, keep some of the seeds in while dicing. Just be careful to keep your hands away from your eyes in the process. If you’d like to top your migas, cotija, onion and cilantro are all great candidates but you can also go the extra mile and add your salsa of preference. If you’re in the mood for something smoky and blended, try a salsa taquera. If you desire a salsa with a bit more freshness, try a salsa fresca — just be mindful of the amount of jalapeños in both.