Breakfast
1324 recipes found
Egg-in-a-Nest Sandwich
An egg cooked in an egg-size hole cut out of butter-sizzled bread feels like a treat. But it’s not quite enough to make a meal. Here, the classic egg-in-a-nest merges with a grilled cheese and a breakfast sandwich into a meal for one that’s meant to be savored leisurely. It’s as delightful with coffee at the beginning of the day as it is in the middle for lunch, or ending it, whether at supper or at midnight. The bread slices — one cradling the egg, the other holding cheese — cook at the same time over relatively low heat so that they end up perfectly golden brown while the egg sets and the cheese melts. If you’d like a little heat, add hot sauce or any chile powder or flakes.
Wild Rice Porridge
Wild rice, known as manoomin in the Anishinaabemowin language, has been central to the identity and history of Indigenous people in the Upper Midwest and Central Canada for thousands of years. Directly translated as the “good berry,” the sacred manoomin is found in tall green grasses of low-lying lakes and streams, where ricers of all ages use sticks to knock kernels from the grass stalks into the bed of a canoe. This recipe is adapted from Dwayne Jarman, a traditional ricer in Michigan and enrolled member of the Grand Traverse Band of Ottawa and Chippewa Indians. For his son’s birthday every year, he makes a delightful breakfast porridge of hand-harvested manoomin simmered in cream and topped with dried fruit and nuts. A touch of maple syrup and plumped berries balance the nutty flavor of the rice with explosions of warm sweetness. You’re urged to seek out manoomin for this recipe (see Tip), but you could substitute store-bought, commercially cultivated wild rice if preferred.
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The Unexpected Ingredient That Makes This Peanut–Butter Banana Smoothie Shine
This salty-sweet peanut–butter banana smoothie takes all of five minutes to whizz up and gets extra creaminess from whole milk, nut butter, and frozen bananas.
Lemon Soufflé French Toast
Like a cross between bread pudding and a fancy soufflé, this golden, puffed French toast casserole makes for the most elegant of brunch dishes. Baking the challah slices before soaking gives a rich, toasty flavor and helps dry them out, allowing them to absorb maximum custard. Lemon zest and orange liqueur give this a deep citrus flavor that’s punctuated with nutmeg and a burnt sugar topping. Serve it on its own or with fruit on the side. And while this nicely sweetened breakfast doesn’t need any syrup or extra sugar, a squeeze of lemon adds just the right tang.
Brown Sugar Sheet-Pan French Toast
With a cracking, caramelized brown sugar crust topping and soft, custardy slices of challah, this sheet-pan French toast is sweet perfection all by itself, without the need for maple syrup or powdered sugar. Baking it on a sheet pan eliminates the need to stand at the stove, pan-frying slices in batches. And while the oven is on, it’s easy to throw in a pan of bacon as well. If you can plan ahead, it’s best to start this the night before; the longer the challah soaks in the cinnamon-scented egg mixture, the better and more cakelike the result.
Miso Roasted Salmon
With this fish, less is more: The salty, umami balm of a miso marinade is lightened with lemon zest, which lends floral bittersweetness, and with lemon juice, which brings electric tang and tenderness. Salmon fillets cut into smaller, thinner portions — as they are for a Japanese breakfast spread — end up more evenly cooked and allow the marinade to flavor the fish more intensely (see Tip). If you can find it, yuzu would be fabulous here in place of the lemon. Serve with white rice, miso soup and goma-ae.
Sausage, Egg and Cheese Sandwich
A sausage, egg and cheese is the ideal belly-filling, on-the-go breakfast popular at bodegas, food carts and coffee shops. It’s impossible to replicate the deliciousness that comes from making it on a well-seasoned griddle — and by a cook who’s made thousands — but making an SEC (or a BEC) at home has its own perks. For starters, instead of pre-made sausage pucks, smashing patties of fresh sausage creates juicier meat with caramelized, crisp edges. You can also fry the egg just right, until the broken yolk is barely set (or for scrambled eggs, follow the directions here). The best part is, you can have an SEC anytime you want, even if there isn’t a deli on your corner.
Spinach Gomaae
A nutty, savory-sweet sesame dressing coats spinach in this Japanese dish, horenso no gomaae. It comprises four impactful ingredients that taste especially great with a bowl of white rice or as part of a breakfast spread with soup and salmon. Gomaae, pronounced go-MAH-ae, means sesame sauce and is more than just a recipe: Toasted sesame seeds, ground to a tan powder and simply mixed with soy sauce and sugar, are an excellent flavor canvas for spinach and beyond. You can swap in any vegetable, really, but sprightly, crunchy ones like lightly boiled green beans, sugar snap peas and broccoli shine with this application.
Everyday Dal
The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora. This is an everyday dish for a good reason: It’s simple to make but tastes complex, and the flavor only deepens over time. There are countless ways to make dal; this version requires just 10 minutes and five ingredients (not including salt), all serving important purposes: The lentils cook quickly, the turmeric lends an earthy wholesomeness and the rich chhonk, or tempering, made by sizzling spices with ghee, brings instant depth. To gussy it up, try adding a packet of frozen spinach, or stirring minced garlic into the chhonk. If you’re tempted to use ground cumin instead of cumin seeds, resist! The seeds have a distinctly smokier flavor and add a pleasant texture to the dal.
Chocolate Doughnut Muffins
These supersoft, pillowy chocolate muffins are reminiscent of your favorite chocolate doughnut, but with no fussy frying necessary. Packed with sour cream and just a drop of oil, they stay moist and delicious for days. They come together quickly in one bowl, so you can mix them up for a morning treat or afternoon snack without much effort. The cinnamon-sugar coating gives them a crunchy and lightly spiced exterior, which is a pleasing contrast to their soft centers, but they are just as tasty with a heavy dusting of confectioners’ sugar instead.
Vegan Banana Bread
If you’ve never tried to bake anything before, this is a great place to start. (You don’t even need a cake pan!) And if you’re an expert in the kitchen, you’ll be delighted with this quick bread that’s as tender as cake. Overripe bananas not only deliver their deep sweetness, but also bind together the batter made from pantry ingredients. With neither dairy nor eggs, this treat tastes like the purest form of banana bread and also ends up being vegan. You can skip the crunchy topping or swap in your favorite nuts, or black or white sesame seeds. You also can stir a cup of mini chocolate chips or finely chopped chocolate into the batter before baking to take this from breakfast treat to dessert.
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5-Ingredient Pork Roll (AKA Taylor Ham)
All New Jerseyans agree it is made up of the same four ingredients: a bready vessel, fried egg, American cheese, and slices of fried pork roll made by one of two companies—Taylor Provisions or Case Pork Roll. Our version ensures buttery layers throughout.
Irish Cream Coffee Cake
This playful twist on a classic crumb cake adds a generous pour of Irish cream liqueur to the batter. While it’s often served with coffee, Irish cream is not coffee-flavored, but made with whiskey and cream, along with hints of chocolate and vanilla. It lends a rich vanilla flavor to this simple cake, and its boozy edge cuts the sweetness. Use an Irish cream liqueur that tastes good on its own, because its flavors will shine through. A simple crumb mixture, flavored with cinnamon, nutmeg and chopped pecans, forms both the streusel topping and a spiced ribbon running through the cake. The cake isn’t complete without the Irish cream glaze. Cut this coffee cake into big squares and serve with coffee; extra Irish cream is optional.
Homemade Pop-Tarts
These adorable D.I.Y. Pop-Tarts are a bit more work than the original toaster pastries, which were created by Kellogg in the 1960s as a sort of all-in-one, portable toast and jam, but making them at home means you can customize the fillings and toppings to suit your fancy. You can use two rounds (about 14 ounces) of store-bought pie dough for the pastry, but this cream cheese version is easy to put together and even easier to work with. If it starts to get too soft while you’re rolling and cutting it, pop it into the freezer for 10 to 15 minutes and try again. This recipe includes a quick berry jam for the filling, but you can use about 3/4 cup store-bought jam, too. Peanut butter and jelly would be pretty great, as would chocolate-hazelnut spread. These keep well stored in an airtight container for about a week. Wrapped tightly in plastic wrap, they also freeze like a dream for up to 3 months.
Monte Cristo
This American diner classic — a battered and grilled ham, turkey and cheese sandwich dusted with confectioners’ sugar — may, in fact, be a descendant of the French croque-monsieur. The two are quite similar, the main difference being that the croque-monsieur has a layer of béchamel on top, while the Monte Cristo is dipped in beaten egg before it’s griddled. The Monte Cristo became popular when a restaurant at Disneyland began serving it in the 1960s, and now, it lives on as a fixture on menus around the country. It's a delicious way to use leftover baked ham, but regular deli meat works well, too. (Feel free to omit the turkey and use twice as much ham, if you prefer.) As with most grilled sandwiches, thinner slices of cheese will melt more easily.
Hoecakes
Justin Cherry, a foodways historian, chef and resident baker at George Washington’s Mount Vernon, developed this recipe for hoecakes (cornmeal pancakes) using archival sources that describe the first president’s fondness for the dish. Corn was a cash crop at Mount Vernon, and the estate had a successful mill that could process up to 8,000 pounds of flour and cornmeal in one day. Hoecakes were so esteemed by Washington that Hercules Posey and the other enslaved chefs likely made them daily. Given the president’s dental issues and wealth, the cornmeal used for his hoecakes was probably a finer, higher-quality grind than the coarser meal given to his enslaved community as weekly rations. This recipe, created by Mr. Cherry, uses stone-ground cornmeal, and produces a pronounced corn flavor. It’s important to make sure your butter is hot so the hoecakes crisp nicely while their interiors remain moist, retaining an almost creamy texture. George Washington ate these cornmeal cakes “swimming” in butter and honey, but maple syrup works well, too.
Crumpets
Recognizable by its distinctive holes, a crumpet is a spongy bread that is cooked on a griddle or in a skillet, rather than baked in the oven. Crumpets differ from English muffins in that their texture is pleasantly spongy and chewy, a result of two leaveners (active dry yeast and baking powder). Typically eaten for breakfast or as a snack, crumpets are traditionally slathered with butter and sweet or savory condiments like jam or Marmite. They’re arguably as simple to make as pancakes, but you’ll need 3½-inch crumpet or English muffin rings to contain the runny batter when you add it to a hot skillet. The crumpets will cook until browned underneath and perforated with tiny holes all over the top; adjust the heat as necessary so the crumpets don’t brown too much on the bottom before they are cooked through.
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Lemon Ricotta Cake
With bright notes of citrus and richness from ricotta, this subtly sweet cake is what we want to eat for breakfast every day.
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Creamy, Nutty Coffee Smoothie
Made with coffee ice cubes, coffee yogurt, sweetened condensed milk, and almond butter, this smoothie is nutty and creamy, with bold flavor to help you kickstart the day.
Lemon Blueberry Muffins
Fluffy with big tops, these treats have the airiness of a lemon cupcake, but they’re not too sweet, making them ideal for breakfast. Lemon zest and juice bring the floral fragrance and tartness of citrus to the batter, which is creamy and light from yogurt. Melted butter will make the muffins even richer, while oil will keep them from drying out quickly. To make these muffins extra moist and to boost their lemony taste, mix 1/4 cup lemon juice with 1/4 cup sugar in a small saucepan over medium heat until the sugar dissolves. Brush this syrup over the muffins as soon as they come out of the oven.
Green Smoothie
For a green smoothie that’s neither too sweet nor reminiscent of gazpacho, make the “Stew” from Veggies Natural Juice Bar & Cafe in Brooklyn. Fresh, spicy and sweet everyday staples like agave or honey, greens, ginger and banana harmonize thanks to one ingredient that brings them all together: vanilla extract, which enhances and balances flavors in baked goods and beyond. The Stew was invented on Veggies’s opening day, when a customer named Stew asked for a drink using a few requested ingredients. Co-owners Ian Callender and Jahman McKenzie named the smoothie after him, also paying tribute to Caribbean stews. Mr. Callender advises not to add more liquid to this smoothie — the greens bring their own — or more vanilla or ginger, which can overpower. The proportions for this recipe have been fine-tuned and perfected over time.
Cheesy Frittata
Random leftovers or wilted vegetables in your fridge won’t go to waste when you use this easy frittata formula. First, whisk eggs with salt and allow them to sit while you prepare your mix-ins. This gives the salt time to uncoil some of those egg proteins so they cook up tender and creamy. Next, sauté or warm through any quick-cooking or cooked ingredients, like tender vegetables, cooked grains or shredded rotisserie chicken. Then stir in the beaten eggs and cook into large curds. Top everything with cheese and quickly broil to set the top and melt the cheese. Get creative with the ingredient combos: Try cooking the frittata in bacon fat, filling it with leftover French fries and topping with Cheddar. Stir the eggs into a mix of wilted herbs and spinach, and top with feta for a spanakopita feel. The possibilities are endless.
Energy Bars
With a top as craggy as a rocky hiking trail, these homemade energy bars combine a generous helping of nuts and dried fruit with just a bit of batter to bind them. A little sweet from maple syrup and chewy fruit, these bars also get a touch of saltiness to highlight the toasty flavor of the nuts. Use your favorite blends and try swapping the cinnamon for other spices you like. Sturdy but by no means tough, these treats hold up in backpacks, pockets or any way you need to tote them.
Rosca de Reyes
For many Mexicans and Mexican Americans celebrating Epiphany on January 6, Three Kings Day begins by picking up a rosca de reyes from a local bakery and enjoying the sweet, ring-shaped bread with family members. This traditional recipe comes from La Monarca Bakery in Los Angeles, which sells at least 5,000 of these festive desserts every year. The bread’s design is symbolic: The circular form represents eternal love from God, and the colorful decorations resemble the jewels on the crowns of the Magi. Many bakeries in the United States and Mexico use red and green strips of acitrón — a candy made from cactus — but because the cactus is endangered, the candy can be difficult to find. Home cooks often substitute quince paste, guava paste or dried fruits like those in fruitcake. Similar to king cake, the bread often has a figurine (or fava bean or walnut) tucked inside from the bottom after it is done baking; the person who finds it is often tasked with hosting a Candlemas feast on February 2. Rosca de reyes is typically served with champurrado, café de olla or hot chocolate.