51 Classic American Breakfast Food Recipes To Start The Day

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. 3-Ingredient Breakfast Skillet

3-Ingredient Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT17M · Total: PT19M · Yield: [‘6’, ‘6 small plates’]

This extra easy breakfast skillet requires only 3 ingredients. It’s yummy, nutritious, full of flavors and, on top of it all, keto, Whole30, gluten-free and dairy-free.

Ingredients

• 1 tsp olive oil
• 1 lb ground beef
• 1 cup salsa sauce
• 6 medium eggs

Instructions

1. Take out a large skillet, add olive oil, and heat it to medium-high heat.
2. Add in the beef and cook occasionally, stirring until it’s no longer pink.
3. Add in salsa sauce and let it cook for another 2-3 minutes.
4. Break in the eggs, cover the skillet, and let them cook for around 6-7 minutes until the eggs have cooked through.
5. Garnish with chopped green onion if you fancy.

2. Breakfast Sausage and Peppers Skillet

Easy Breakfast Sausage and Peppers Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

If you need a quick delicious breakfast for the family, this Sausage and Peppers Skillet with sunnyside up eggs is the perfect solution and comes together in only 10 minutes when using your leftover sausage and peppers!

Ingredients

• 1 tsp olive oil
• 2 cups sausage and peppers (2 servings left over from our sausage and peppers recipe)
• 4 eggs
• 1/4 cup parmesan cheese (grated)

Instructions

1. Pre-heat your pan. Once your pan is hot, spray lightly with olive oil.
2. Then add your leftover sausage and peppers and cook for 1-2 minutes.
3. Next, crack 3-5 eggs over the sausage and peppers. Put a lid on your pan and cook for 5 minutes or until the egg whites are cooked but the yolk is still runny. Then serve one portion for each egg and garnish with some fresh grated parmesan.

3. Homemade Waffle

Best Homemade Waffle Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT4M · Total: PT29M · Yield: [‘6’]

Tired of boring breakfasts? Use the Best Homemade Waffle Recipe to level up your breakfast game! These fluffy waffles are filled with flavor and texture, and the best part is that they’re easy to make at home from scratch!

Ingredients

• 1½ cups all-purpose flour
• 1 tsp salt
• ½ tsp baking soda
• 1 large egg
• ¼ cup granulated sugar
• 2 tbsp butter ((softened))
• 2 tbsp vegetable shortening
• ½ cup half & half
• ¾ cup buttermilk
• ½ tsp vanilla extract

Instructions

1. Add all-purpose flour, salt, and baking soda to a medium bowl. Stir until well combined.
2. Lightly beat the egg in a large bowl. Then, add granulated sugar, butter, and shortening. Using an electric mixer, beat until completely smooth. Add half & half, buttermilk, and vanilla extract. Mix until well combined.
3. Add dry ingredients to the wet ingredients and gently fold them together. (Do Not Over Mix) It is ok to have some lumps.
4. Let the batter rest for 20 minutes.
5. Preheat your waffle iron and spray with a non-stick cooking spray. Add ½ cup of batter and cook for 3-4 or until golden brown.
6. Serve with your favorite toppings, and enjoy!

4. Chocolate Chip Pancakes

Chocolate Chip Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M

The best chocolate chip pancakes! Homemade light, fluffy buttermilk chocolate chip pancakes with sweet milk or semi-sweet chocolate chips. These easy chocolate chip pancakes make the most decadent breakfast!

Ingredients

• 3 cups Flour
• 1 Tablespoon Baking Powder
• 1 1/2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 1/3 cup Sugar
• 3 large Eggs
• 3 3/4 cups Buttermilk
• 6 Tablespoons Butter ((melted))
• 2 cups Chocolate Chips ((may add more depending on preference))

Instructions

1. In a large bowl, combine flour, baking powder, baking soda, salt and sugar, and stir until combined. Add eggs, buttermilk, and melted butter and whisk to combine. The batter should have some lumps. Carefully fold in the chocolate chips. Don’t overmix. 
2. Heat skillet over medium-low heat. Test for readiness by sprinkling some water on a pan and if it spatters off the griddle, it’s hot enough.
3. Coat with butter or spray with non-stick cooking spray. Using a 1/2 cup, pour pancake batter onto skillet or griddle.
4. When bubbles appear on top of the pancake, flip to cook the other side. Watch carefully as pancakes can brown quickly. Keep it at a lower heat to ensure that the inside gets cooked through without the outside getting too brown. Serve warm.
5. Top with additional chocolate chips, strawberries, bananas, berries, whipped cream, and real maple syrup.

5. Egg Sausage Casserole

Sausage Egg Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

This easy Sausage Egg Casserole is perfect for brunch or Christmas morning. Your guests will love waking up to this hearty, and healthy casserole that mixes eggs, turkey sausage, croutons, spices and cheese.

Ingredients

• 2 Tablespoons olive oil
• 1 pound turkey sausage
• 3 cloves garlic (minced)
• 1/4 cup sweet onion (diced)
• 1/2 red bell pepper (seeds removed, diced)
• 2 cups croutons
• 1 1/2 cups shredded cheese (divided)
• 10 eggs
• 2 cups milk
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. In a large skillet heat the 2 Tablespoons olive oil over medium heat. Suate the garlic and onion for 2 minutes. Add the sausage and bell pepper and cook until browned. Drain the fat and set aside.
2. Spread the croutons evenly into the bottom of a greased or non-stick 9×13 inch baking dish or casserole dish.
3. Sprinkle the sausage and 1/2 cup of cheese evenly over the bread.
4. In a large mixing bowl whisk the eggs and milk. Stir in the paprika, oregano, salt and pepper.
5. Pour the egg mixture over the croutons and cheese, making sure to spread it evenly in the pan.
6. Cover with foil or plastic wrap and refrigerate for 2 hours or overnight or up to a day ahead of time.
7. When you are ready to bake the casserole preheat the oven to 375 degrees F.
8. Remove from the fridge and sprinkle the cheese on the casserole.
9. Bake for 40-45 minutes, or until set and the edges are just starting to crisp. If you want extra crispy edges cook for 45-50 minutes. To test if the casserole is done cooking, insert a knife in the center of the egg casserole and make sure it comes out clean.
10. Let sit for 10 minutes and then slice into squares.
11. Serve with fresh parasley, green onion, sour cream or hot sauce.
12. Leftovers will keep well in the refrigerator for up to 5 days. You can reheat in the microwave.

6. Corn, Spinach and Feta Frittata

Corn, Spinach and Feta Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 people’]

A super easy and quick frittata that’s cheesy and flavorful

Ingredients

• 1/2 cup corn
• 1 bag spinach
• 1 onion (chopped)
• 2 large eggs
• 1 tbsp olive oil
• 1/4 cup feta cheese
• salt (to taste)
• 1 tsp ground pepper

Instructions

1. Start by chopping the jalapeno, onion and spinach.
2. Heat oil in a pan and sauté the onion, jalapeno, corn and finely chopped spinach for a few minutes.
3. Transfer this to a baking dish and pour 2 whisked eggs over it. Sprinkle some salt, pepper and other seasonings of your choice.
4. Top this with the feta cheese and bake at 375 for 10-15 minutes.

7. Breakfast Skillet with Sweet Potatoes

Breakfast Skillet with Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 egg servings’]

Sweet and savory – this Breakfast Skillet with Sweet Potatoes is delicious and filling. A perfect easy recipe for breakfast. It’s Whole30, Paleo, vegetarian, dairy-free, and gluten-free.

Ingredients

• 3 tbsp olive oil
• 1 white onion (thinly sliced)
• 1 large sweet potato (peeled and thinly sliced)
• 2 cloves garlic (minced)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 can of chopped tomatoes (14 oz)
• 4 eggs
• A pinch of salt
• A pinch of black pepper
• Fresh parsley (chopped)

Instructions

1. Take a medium-sized skillet, heat up to medium-high heat, and add olive oil, white onion, and sweet potato. Sauté for 8-10 minutes or until the potatoes have cooked and crispened up. If potatoes are not cooking, add a splash of water, cover with a lid and let them steam for a while.
2. Next, add the garlic cloves to the pan, and let them cook for 30 seconds. Top up with onion powder, garlic powder, and paprika. Mix them in.
3. Pour the chopped tomatoes in, mix all the ingredients in the pan, and let them cook until the tomatoes are simmering.
4. Using the back of a large spoon, make 4 indents in the skillet and break in the eggs. Lower the heat, cover the skillet with a lid and let it cook for 6-7 minutes.
5. Once finished, season with salt, and black pepper, and sprinkle on some parsley.

8. Sweet Potato Muffins with Chocolate Chunks

Sweet Potato Muffins with Chocolate Chunks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’24’]

Ingredients

• 3 1/4 cups (450 grams) all-purpose flour
• 1 tablespoon (12 grams) baking powder
• 2 teaspoons (4 grams) chai spice blend
• 1 1/4 cup (315 grams) sweet potato puree (from 2 medium sweet potatoes, roasted and pureed)
• 3/4 cup (188 milliliters) whole milk
• 1 cup (2 sticks or 226 grams) unsalted butter (at room temperature)
• 1 cup, packed (220 grams) brown sugar
• 1/2 cup (120 milliliters) maple syrup
• 1/2 teaspoon (3 grams) kosher salt
• 2 large eggs (at room temperature)
• 1 teaspoon (5 milliliters) vanilla extract
• 6 ounces (1 cup or 170 grams) dark chocolate (chopped)

Instructions Preheat the Oven and Prepare the Muffin Tin

1. Preheat an oven to 400°F (204°C).Lightly grease a muffin tin with (or two if you have a second one) with non-stick baking spray. Line the cavities of the muffin tins with parchment baking cups and set aside.

Combine the Dry and Wet Ingredients Separately

1. Sift the all-purpose flour, baking powder, and chai spice into a 3-quart mixing bowl. In a separate bowl, use a rubber spatula to stir together the sweet potato puree and the whole milk.Set both bowls aside.

Begin the Sweet Potato Muffin Batter

1. Use a mixer to blend the butter, brown sugar, maple syrup, and kosher salt together on second speed. Blend these for 1 minute, then stop the mixer and scrape down the bowl and beaters with a rubber spatula.
2. Continue mixing the butter-sugar on second speed for 2 to 3 minutes more. The mixture will look like thick icing. Add the eggs to the bowl, one at a time, and blend them in at low speed. Add the vanilla extract with the final egg and blend these in just until incorporated. Stop the mixer and scrape down the bowl and beaters again. Blend the butter-egg combo for 2 to 3 minutes or until it looks spongy and thick.
3. Add the wet and dry ingredients in an alternating fashion. Sift in 1/3 of the dry and mix it in just until it’s incorporated. Next, add 1/2 of the sweet potato-milk mixture and blend it in. Continue adding the wet and dry this way until all are incorporated. Be sure not to over-mix.
4. Gently fold the chopped chocolate into the prepared batter until it is mixed throughout.

Pan, then Bake, and Cool the Sweet Potato Muffins with Chocolate Chunks

1. Use a #16 portion scoop, or a 1/4 cup measuring cup, to scoop the prepared muffin batter into each of the muffin liners. Give the muffin tin a gentle tap against the countertop to settle the batter into the tins.
2. Bake the sweet potato muffins 25-30 minutes.
3. Once the muffins are done baking, remove them from the oven and cool them in the pan for 5 minutes. After 5 minutes, remove the muffins to a cooling rack to cool completely or until warm enough to your liking.
4. Serve the sweet potato muffins with fresh fruits, yogurt, warm cereals or on their own.

9. Peanut Butter and Jelly French Toast Casserole

Peanut Butter and Jelly French Toast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT540M · Yield: [’12’, ’12 servings’]

Drizzle this make ahead breakfast casserole with maple syrup and eat with a fork or sprinkle with powdered sugar and eat with your fingers like French toast sticks. Less custardy than bread pudding, this make ahead recipe is perfect for breakfast, lunch or after school snack…just like a PB & J sandwich!

Ingredients

• 12 slices thick-cut hearty white bread
• 1/2 cup creamy peanut butter
• 6 tablespoons grape jam or jelly
• 3 large eggs
• 1 1/4 cups whole milk
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons salted butter
• Powdered sugar or maple syrup ((optional))

Instructions

1. Prepare a 13×9 inch baking dish by coating with cooking spray or lightly greasing with butter.
2. Spread a rounded tablespoonful of peanut butter on 6 slices of bread. Spread 1 level tablespoonful of jam or jelly on the other 6 slices of bread. I leave the crust on! Place the two slices of bread together to make sandwiches.
3. With a serrated knife (steak knife will work), make one cut down the middle of each sandwich lengthwise. Then, make two crosswise cuts across the lengthwise cut. This will create 6 pieces.
4. Starting at the short end, arrange 6 pieces across the short end, with the cut side up. Repeat this procedure with the remaining pieces.
5. In a medium bowl, beat eggs with a fork or whisk. Gradually whisk in milk, then add sugar, vanilla and salt. Drizzle this mixture slowly over the sandwich pieces until all pieces are coated. It’s ok if the mixture pools at the bottom. The bread will soak it up.
6. Place butter in a small microwave-safe bowl and cover with a paper towel. Microwave on HIGH for 25 seconds. Stir gently until the butter is completely melted. Using a pastry brush, brush or drizzle melted butter over the sandwich pieces.
7. Cover with aluminum foil and place in the fridge 8 hours or overnight.
8. Preheat oven to 325F.
9. Bake, covered with aluminum foil, for 30 minutes. Remove the aluminum foil and bake an additional 15 to 20 minutes or until the edges are slightly golden brown.
10. Sprinkle with powdered sugar or drizzle with maple syrup, if you like.

10. Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Sweet potato hash is a healthy, delicious, budget-friendly, and so versatile! Serve it as is as a side dish, or add some sausage and top it with a poached egg for a full meal deal. Ready to eat in 30 minutes.

Ingredients

• 2 pounds sweet potatoes (cubed ¼- to ½-inch)
• 1 large sweet onion (chopped)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon chopped fresh rosemary (or sage, oregano, etc.)
• salt & pepper ( to taste)
• 4-6 ounces sausage (cubed, sliced, or ground)
• ¾ cup grated carrots (or other vegetables)
• hot sauce (to taste)
• poached eggs

Instructions

1. If you plan to add sausage or other meats to your hash, fry the meat first in a cast iron skillet until it is brown and crispy and set aside.
2. Heat a large cast-iron skillet over medium-high heat. Add oil and butter to the skillet, mixing as the butter melts.
3. Add the chopped onions and fry in the butter and oil mixture, stirring frequently, for about 5 minutes.
4. Add the cubed sweet potatoes, then decrease the heat to medium-low (or low, depending on your stovetop). Sprinkle with salt, pepper, and paprika, and stir to combine. Lay fresh herbs (i.e., rosemary) over the top, or sprinkle dried herbs in with the seasonings.
5. When the potatoes are fork-tender, add browned sausage, and/or any additional vegetables (i.e., grated carrots, etc) and chopped fresh herbs. Cook for three to five minutes more, turning from the bottom with a flat metal spatula, until any additions are heated through and well-incorporated into the hash.
6. Remove the hash from the heat, and season to taste with additional kosher salt, pepper, and hot sauce. Serve warm, topped with a poached egg if desired.

11. Fluffy Blueberry Pancakes with Blueberry Compote

Best EVER Blueberry Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 pancakes’]

Easy, fluffy blueberry pancakes topped with a scratch-made fresh blueberry compote

Ingredients

• 1 1/4 cup flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon nutmeg
• 1 cup milk
• 1 tablespoon butter (melted)
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup blueberries (fresh or frozen)
• 1 cup blueberries (fresh or frozen)
• 1/4 cup water
• 3 tablespoons sugar
• 1/2 teaspoon lemon zest

Instructions To Make the Pancakes

1. Add flour, sugar, baking powder, sea salt, and nutmeg to a large mixing bowl and whisk to combine (about 15 seconds).
2. Stir in milk, melted butter, egg, and vanilla extract to dry mixture until just combined. Batter will be thick and small lumps are ok. Do not over mix.
3. Warm oil or butter to a skillet over medium heat for a couple of minutes. Add about 1/3 cup of pancakes batter to pan and allow to cook for about one minute or until bubbles form on the surface of the batter and start to pop.
4. Sprinkle a handful of blueberries over top of the pancake then flip and cook for another 45 seconds or so. Repeat this process with the remaining batter and berries until consumed.

To Make the Compote

1. Add blueberries, water, sugar, and lemon zest to a small saucepan over medium heat and stir until sugar is dissolved.
2. Cook ingredients for about three minutes until bubbling. Berries will begin to burst.
3. Reduce heat to low and simmer for about 10 minutes. Serve warm over pancakes.

12. Cottage Cheese and Fruit Parfaits

Cottage Cheese and Fruit Parfaits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT1M · Yield: [‘2’, ‘2 people’]

Cottage cheese and fruit parfait is a fantastic way to start your day! With its creamy texture and fresh ingredients, this 5-minute breakfast offers a unique combination of flavors and energy boost.

Ingredients

• 1 cup low-fat cottage cheese
• 1 teaspoon maple syrup
• ½ cup fruit (I used strawberries and blueberries)
• ½ cup granola
• ⅛ teaspoon vanilla and cinnamon powder (optional)
• 1 Tablespoon soaked chia seeds, coconut flakes

Instructions

1. Start by mixing the cottage cheese with maple syrup and vanilla extract.
2. Layer the fresh fruit on the bottom of the jar. Then spoon the cottage cheese mix and layer it over. Add another layer of fresh fruit on the top.
3. Top it off with granola and dusting of cinnamon. Serve and enjoy!

13. Smashed Avocado Toast

Smashed Avocado on Toast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 ripe avocados
• 4 slices sturdy bread, toasted
• 1 tbsp lemon juice
• 1/2 tsp salt
• Pinch black pepper
• 1 tsp extra-virgin olive oil
• Optional toppings: 8 cherry tomatoes, halved; 1/4 cup feta or crumbled cheese; red pepper flakes

Instructions

1. 1. Toast the bread until golden.
2. 2. Halve and scoop the avocados; mash with lemon juice, salt, and pepper.
3. 3. Spread the mashed avocado on each toast; drizzle with olive oil.
4. 4. Top with optional toppings and serve.

14. Brown Sugar Pancakes

Brown Sugar Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Butter or oil for cooking; maple syrup for serving

Instructions

1. 1. In a bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
2. 2. In another bowl, whisk milk, egg, melted butter, and vanilla.
3. 3. Combine wet and dry ingredients just until moistened; let batter rest 5 minutes.
4. 4. Heat a lightly oiled skillet over medium heat; pour 1/4 cup batter for each pancake; cook until bubbles form; flip and cook until golden; serve with maple syrup.

15. Egg-in-a-Hole Grilled Cheese Sandwich

Egg-in-a-Hole Grilled Cheese Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 sandwiches’]

A deliciously messy twist on a classic breakfast sandwich. Easy to make and fun to eat!

Ingredients

• 4 slices bread
• 3 ounces cheese (thinly sliced; Tillamook Medium Cheddar, Gouda, Jarlsberg, etc.)
• 1 tablespoon butter (melted)
• 1 tablespoon oil (any neutral oil: canola, light olive oil, etc.)
• 2 large eggs

Instructions

1. Preheat an electric griddle to 275°-300°F (135°-150°C), or heat a heavy skillet over medium-low. Combine melted butter and oil in a small bowl. Set aside. Layer sliced cheese between two pieces of bread. Brush the butter-oil mixture onto the grilling surface (or generously butter the outside face of each piece of bread if you prefer).
2. Place the assembled sandwich on the preheated griddle and grill for 4 minutes per side, or until it is light honey brown.
3. Remove the grilled sandwich from the heat, and place it on a plate or cutting board.A. Using a round biscuit-cutter, empty can, or the rim of a drinking glass, cut a hole out of the middle of the sandwich.Return the sandwich to the skillet, placing the cut sandwich-middle on the grilling surface outside the sandwich.B. Crack an egg into the hole in the middle of the sandwich.Continue to grill the egg int he sandwich for about 2 minutes; until the sandwich is golden brown and the eggs have set up well on the bottom.Check the sandwich holes often as they grill: they seem to cook faster than the sandwich with the egg.C. Flip the sandwich over and grill it on the other side until the egg is done to your liking.
4. Serve sandwiches warm, and be sure to offer a fork for eating it.

16. Spinach and Mushroom Casserole

Spinach and Mushroom Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT60M · Yield: [’12’, ’12 servings’]

Gluten free Spinach, Mushroom and Cheese Breakfast Casserole.

Ingredients

• 5 Tablespoons unsalted butter (divided)
• 1 medium onion (chopped (about 7 ounces))
• 8 ounces mushrooms (sliced)
• 12 ounce baby spinach
• 2 cloves garlic (minced)
• 6 eggs (beaten)
• 16 oz. cottage cheese
• 12 ounces sharp cheddar cheese (shredded)
• 3 green onions (sliced)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Pre-heat oven to 350* F. Use 1 Tablespoon butter to grease 13″ X 9″ baking dish.
2. Heat 4 Tablespoons butter in a large skillet or sauté pan, and sauté yellow onions and mushrooms, about 3-4 of minutes until onions are translucent and mushrooms are soft. Add garlic and sauté another minute.
3. Add spinach, a handful at a time, and sauté. Cover skillet and let spinach wilt, about 5 minutes.
4. Let cool, drain excess liquid, and chop more finely.
5. In a separate bowl, whisk eggs, cottage cheese, cheddar cheese, green onions, and salt and pepper. Add cooked spinach and mushroom mixture.
6. Mix well and pour into baking dish.
7. Bake for 45-50 minutes or until top is golden brown and center is done.

17. Corned Beef Hash

The Best Corned Beef Hash Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Easy Corned Beef Hash makes leftover corned beef even more flavorful. Chopped beef, potatoes and onions are cooked in perfect harmony for a hearty, flavor packed breakfast.

Ingredients

• 2 to 3 tablespoons unsalted butter
• 1 medium sweet onion (finely chopped (about 1 cup))
• 2 1/2 tablespoons tomato paste
• 1 1/2 tablespoon brown sugar
• 2 to 3 cups finely chopped cooked corned beef
• 2 to 3 cups finely cubed cooked potatoes (preferably Yukon gold)
• Kosher salt and freshly ground black pepper
• Chopped fresh parsley

Instructions

1. Heat a large skillet on medium heat and add the butter. When the butter is melted and begins to foam, stir in the onion and cook until translucent, approximately 2-3 minutes.
2. Stir in the tomato paste and brown sugar. Cook for 2-3 minutes longer.
3. Add the potatoes and corned beef, stirring to combine.
4. Spread the mixture out evenly in the pan and turn the heat to medium high. Press down on the mixture with a spatula to increase the contact with the pan and help the corned beef brown.
5. Resist the temptation to stir the corned beef. Just let it sit and caramelize before taking a peek to see if it’s browning.
6. When caramelized and browned, use the spatula to flip sections of the corned beef in the pan. Press down again with the spatula and allow the corned beef to caramelize on the opposite side.
7. If the corned beef starts to stick, add a bit more butter to the pan. Continue to cook the corned beef and potatoes are crispy and caramelized.
8. Remove from heat, season with salt and pepper to taste. Sprinkle with parsley.
9. Serve with fried or poached eggs for breakfast.

18. Southern Fried Potatoes and Onions

Fried Potatoes and Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

This easy southern fried potatoes and onions recipe will be your new family favorite at breakfast time. With crispy pan-fried potatoes, savory bacon, and perfect golden brown onions, these breakfast potatoes are true southern comfort food.

Ingredients

• 1/2 lb thick cut bacon (small chopped)
• 1 medium yellow onion (medium diced)
• 3 lbs red potatoes (washed and diced into bite-sized pieces)
• 1/2 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp dried rosemary
• 1/2 tsp dried oregano (optional)
• 1/2 tsp dried sage (optional)
• 2-3 garlic cloves (minced or pressed)

Instructions

1. In a 12 inch cast iron skillet over medium-high heat, cook the bacon until it reaches desired crispness. Use a heat-safe slotted spoon or Asian spider to remove the bacon but keep the rendered fat in the pan. Place the bacon on a paper towel-lined plate until later.
2. Place the chopped potatoes and onions into the bacon fat in the skillet. Add the spices and toss the potatoes with the bacon fat and spices until coated.
3. Cook the onions and potatoes, stirring occasionally, for 18 minutes. You’re looking for crispy, browned sides and the potatoes are tender. You can top with a lid while it cooks for softer, not-as-crispy potatoes.
4. Add the garlic and cooked bacon into the pan and cook for 2 minutes, stirring to incorporate the garlic and rewarm the bacon.
5. Before serving, make sure the diced potatoes are fork-tender, otherwise cook for another 2-5 minutes.
6. Place the fried potatoes and onions onto a serving platter and serve hot with chopped, fresh herbs.

19. Eggs Benedict

Eggs Benedict Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• English muffins, 4 halves
• Canadian bacon slices, 4
• Eggs, 4
• Hollandaise sauce: Egg yolks, 3
• Unsalted butter, 1/2 cup (115 g), melted
• Lemon juice, 1 tablespoon
• Salt, 1/4 teaspoon
• Cayenne pepper, pinch
• Chives, chopped for garnish (optional)

Instructions

1. 1. Toast the English muffin halves until golden brown and set aside.
2. 2. Heat Canadian bacon slices in a skillet just until warmed through.
3. 3. Poach the eggs to your preferred level of doneness in simmering water with a splash of vinegar.
4. 4. Make Hollandaise by whisking yolks with lemon juice over a warm water bath, then slowly whisk in the melted butter until thick and glossy; season with salt and cayenne.
5. 5. Assemble: place a bacon slice on each muffin half, top with a poached egg, and drizzle Hollandaise over them.
6. 6. Garnish with chopped chives if desired and serve immediately.

20. Cinnamon Apple Muffins

Easy Cinnamon Apple Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT20M · Total: PT28M · Yield: [’12’, ’12 muffins’]

Apple Muffins: Flavorful, soft and delicious, these yummy little pieces of heaven make a great breakfast or snack!

Ingredients

• 1 3/4 cups flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon salt
• 3/4 cup milk
• 1 egg
• 4 tablespoons butter (melted)
• 1 cup grated granny smith apple

Instructions

1. Preheat oven to 375* F.
2. Peel and grate granny smith apples. 2 small or 1 large should be enough. Err on the side of more 😉
3. Combine the flour, sugar, cinnamon, salt and baking powder together in a medium sized bowl. Whisk and set to the side.
4. In a different bowl add the milk, eggs and melted butter and whisk. Stir in the grated apple to the liquid mixture.
5. Pour the liquid mixture into the dry mixture and mix by folding. Fold using a fork. Start from the bottom and fold up and over the top. Be very careful not to over mix. Over mixing will cause tough, pointy muffins. Folding slowly and carefully will prevent over mixing.
6. Pour batter into a lined muffin tin. Bake at 375* F for 18-25 minutes. The muffins will be just starting to turn golden. A toothpick inserted into the middle should come out clean. Scroll up for a tutorial video on how to make these muffins!
7. Enjoy!

21. Buttermilk Biscuits

Flaky Buttermilk Biscuits Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT13M · Total: PT30M · Yield: [‘8’, ‘8 biscuits’]

Mile-high, light and flaky buttermilk biscuits are a Southern classic. With buttery, tender insides and golden, crispy tops, they’re a family favorite every time. Made with just a few pantry staples and ready in 30 minutes, these easy biscuits are perfect for breakfast sandwiches, alongside soups, or simply with butter and jam.

Ingredients

• 2 cups all purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 6 tbsp unsalted butter (cold and cubed or grated)
• ¾ cups whole buttermilk (cold; low-fat works too)
• 1 tbsp buttermilk (for biscuit tops)
• melted salted butter (for brushing)

Instructions

1. Preheat the oven to 425ºF (220ºC). Set an ungreased half-sheet baking sheet in the oven while it’s preheating.
2. Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the pieces of butter are about the size of peas. You can also grate frozen butter into the dry mixture using a box grater.
3. Stir in the ¾ cup of buttermilk until the dry ingredients are just combined and the dough is shaggy and dry-looking.
4. Transfer your biscuit dough onto a clean work surface, flatten and fold the dough with your hands into a rectangle. It’s alright if the dough seems like it’s too shaggy, as you work the dough it’ll come together.
5. Fold the dough by thirds onto itself, then flatten into a rectangle again using your hands. Turn the rectangle 90º, then fold again. Repeat this at least 3 more times, flattening the dough into a 1/2-inch thick rectangle, and folding by thirds to build the flaky layers in your biscuits.
6. Optional step: wrap the folded dough with plastic wrap and set in the fridge or freezer to chill for 5 to 10 minutes. This will ensure you have cold butter that’ll keep your biscuit layers flaky, like when making croissants.
7. Unwrap the biscuit dough if you chilled it, and flatten the dough to around 1 inch thick. Dip a 2-inch diameter biscuit cutter into a little excess flour and cut biscuits using an up and down motion. Never twist, that will seal the edges.
8. Brush the 1 tablespoon of buttermilk onto the tops of the biscuits to help them brown.
9. Carefully place the biscuits onto the hot baking sheet, then return it to the oven. Bake for 13 minutes or until the tops are golden.
10. Remove from the oven to cool and brush the melted butter on top of each biscuit. Serve with honey butter, jam, gravy, chicken, etc.

22. Sausage Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [’12’, ’12 Servings’]

This yummy sausage hashbrown breakfast casserole is loaded with eggs and cheese. The best part is it starts with frozen hashbrowns to you don’t have to remember to thaw them first.

Ingredients

• 30 oz. frozen hashbrowns
• 4 Tablespoons butter
• 1½ teaspoons seasoned salt
• ½ teaspoon ground black pepper
• 1 lb. breakfast sausage
• 10 large eggs
• 1 cup milk
• ¼ teaspoon salt
• 2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 400°F and grease a 9×13-inch pan.
2. Spread frozen hashbrowns in the prepared pan. Sprinkle with seasoned salt and pepper. Drizzle with melted butter then bake for 30 minutes.
3. Meanwhile, brown the sausage and drain any excess grease.
4. In a medium bowl, lightly beat eggs, milk and remaining salt together.
5. When the hash browns are lightly golden brown, sprinkle cooked sausage and cheese over them. Pour egg mixture over everything and cover the pan with foil.
6. Reduce the oven temperature to 350°F. Bake covered for 30 minutes.
7. Remove the foil and bake 15 to 20 more minutes or until the center is set.
8. Allow to rest for 10 minutes and then enjoy.

23. Banana Chocolate Chip Waffles

Banana Chocolate Chip Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’, ‘8 waffles’]

Crispy on the outside and fluffy on the inside, these waffles have sweet bananas and chocolate chips. Yummy breakfast or brunch!

Ingredients

• 1½ cup all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 2 over-ripe bananas
• 2 large eggs, at room temperature
• 2 Tablespoons vegetable oil
• 1¼ cup almond milk
• 1 teaspoon vanilla
• ¾ cup semi-sweet chocolate chips

Instructions

1. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a separate large bowl, mash the bananas. Then whisk in the eggs, one at a time. Then whisk in the vegetable oil, milk, and vanilla extract.
3. Gradually whisk in the dry flour mixture into the wet banana mixture until there is no more dry flour mixture visible. Gently fold in the chocolate chips. Let the batter rest for 5 minutes. Meanwhile, preheat your waffle iron.
4. Spray the waffle iron with a cooking spray. Use a ½ cup measuring cup to scoop up batter and pour into the waffle iron. Close the lid and cook until your waffle maker indicates it is done. The waffles should be a nice golden brown when finished.
5. Transfer the cooked waffle to a plate and then repeat until all of the batter is used up.

24. Banana Pancakes

Banana Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [’10’, ’10 pancakes’]

Spiced banana pancakes hit the spot first thing in the morning, and they’re actually quite easy to whip up using pantry staples ingredients, buttermilk, an egg, and 2 large bananas.

Ingredients

• 1 1/4 cup all-purpose flour
• 1 Tablespoon granulated sugar
• 1/2 teaspoon baking soda
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 large egg (beaten)
• 1 Tablespoon melted butter
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 1 cup mashed banana (about 2 large ripe bananas)

Instructions

1. In a small bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined.
2. Mash bananas well using a fork.
3. In a large bowl, whisk the egg, melted butter, vanilla, buttermilk, and banana.
4. Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
5. Heat a skillet over medium heat and spray with non-stick cooking spray.
6. Pour 1⁄3 cup of batter onto the skillet.
7. Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.
8. Transfer pancakes to a platter when both sides are golden brown.

25. Skillet Breakfast Scramble

Skillet Breakfast Scramble is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT17M · Total: PT27M · Yield: 5

This easy Breakfast Scramble is a fresh, healthier take on restaurant skillet breakfasts. Bonus: leftovers reheat brilliantly later in the week, and make a terrific filling for breakfast burritos or topping for avocado toast, too! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian Option • Gluten Free •

Ingredients

• 1 teaspoon olive oil
• 3 cups frozen, diced hash brown potatoes or O’Brien potatoes (cubed hash brown potatoes with onions and peppers)
• 3/4 cup fresh or frozen corn kernels
• 1/2 cup finely diced sweet onion
• 1/2 cup finely diced green pepper
• 1/2 cup finely diced red pepper
• 6 eggs, lightly beaten
• 2 tablespoons nonfat milk
• 1/2 teaspoon kosher salt
• 1 cup shredded, reduced-fat Mexican cheese blend or cheddar cheese
• 2 tablespoons chopped and crumbled bacon or real bacon bits (not Bac-Os) (see notes)
• for serving: minced fresh cilantro, salsa, and hot sauce, if desired (or refer to other topping ideas in post above)

Instructions

1. Briefly preheat oil in a nonstick skillet over medium heat. Add potatoes, corn, onion, and peppers, and cook until lightly browned, about 12-15 minutes. Stir occasionally, but you want the vegetables to develop some nicely browned areas, so don’t stir so frequently that you prevent that from happening.
2. Meanwhile, combine eggs, milk, and salt in a medium bowl.
3. Pour egg mixture into pan with potato mixture and add cheese and bacon. Continue cooking, stirring to scramble, until eggs are done.
4. Serve immediately with cilantro, salsa, and hot sauce (if desired) for Southwestern flair. Or, for other flavor variations and swaps, refer to all the ideas in the post above.

26. Spicy Mushroom Wrap

Spicy Mushroom Wrap for Breakfast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 wraps’]

This mushroom wrap is spicy, creamy, and extra easy to make. A lovely wrap for a vegetarian and low-calorie diet.

Ingredients

• 2 tbsp olive oil
• 14 oz baby button mushrooms (400g (sliced))
• 2 garlic cloves (minced)
• 1 medium red onion (sliced)
• salt and black pepper (to taste)
• 5 oz greek yogurt
• 1 garlic clove (minced)
• 1/2 tsp Chilli flakes
• 1/2 tsp dried thyme
• 6 Wholemeal Weight Watcher tortilla wraps
• 1 cup baby spinach
• 2 medium tomatoes (sliced)
• 1 chilli (sliced)

Instructions

1. Add 2 tbsp of olive oil to the skillet and heat it over medium heat.
2. Add in mushrooms, garlic mince, and red onion. Continuously mix and saute for around 10 minutes.
3. Once mushrooms are fully cooked (browned around the edges), add salt and black pepper. Remove from heat.
4. In a bowl, mix greek yogurt, minced garlic, chili flakes, and dried thyme.
5. Spread the tortilla wraps. Cover with baby spinach to the right of the center, top with slices of tomatoes and chili. Pour over the mushroom mixture and top it all up with a spicy yogurt dip.
6. Gently roll up the wrap and cut it in a half before serving.

27. Cinnamon Rolls

Easy Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’10’, ’10 rolls’]

These Quick and Easy Cinnamon Rolls turn your basic canned Pillsbury cinnamon rolls into something next level! They’re baked in heavy cream and topped with an irresistible cinnamon sugar and icing. So good!

Ingredients

• 2 cans Pillsbury Grands Cinnamon Rolls with Icing ((17.5 oz., 5 count each))
• 1 cup heavy cream ((or more))
• ½ cup unsalted butter ( melted)
• ¾ cup light brown sugar
• ½ tbsp cinnamon
• ¼ tsp coarse salt
• 3 tbsp caramel sauce (optional)
• ¼ cup mini chocolate chips or chopped pecans (optional)

Instructions

1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray.
2. Open up both packages of cinnamon rolls and set the icing aside. Separate the biscuits and place them in the prepared pan in a single layer.
3. Pour the heavy cream into the bottom of the pan around the cinnamon rolls (not on top)—it should come halfway up the cinnamon rolls, so add more only if needed.
4. Whisk together the butter, brown sugar, cinnamon, salt, and caramel sauce (if using) until combined. Pour the mixture evenly on top of the cinnamon rolls. Sprinkle the chocolate chips or pecans (if using) over the top.
5. Cover with foil and bake for 40 minutes until all the cream has been absorbed and the rolls are big and puffy. Remove foil and bake another 5 minutes.
6. Remove from the oven and let cool for 5-10 minutes, then pour the reserved icing over the cinnamon rolls.
7. Serve each roll with some of the drippings from the bottom of the pan, it’s like glorious extra icing!

28. Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT60M · Total: PT95M · Yield: [’10’]

Tater Tot Breakfast Casserole

Ingredients

• 1/4 lb Bacon, (cooked and chopped)
• 1 lb Breakfast Sausage ((or diced leftover ham))
• 1/2 sm Onion, (diced)
• 32 oz Tater Tots ((thawed or pre-baked for 10 minutes))
• 12 Eggs
• 3/4 cup Milk
• 1/2 tsp Pepper
• 1/2 tsp Garlic Powder
• 1 cup Monterey Jack Cheese, (shredded)
• 2 cups Cheddar Cheese, (shredded)
• Green Onions, (sliced)
• Sour Cream
• Salsa
• Hot Sauce

Instructions

1. Cook the bacon. Set aside to drain and cool on a paper towel lined plate.
2. Cook the sausage and onion together, drain the grease and set aside to cool.
3. Heat oven to 350° F
4. Line the bottom of a 9″x13″ baking dish with the tater tots (you may not end up using the entire bag).
5. Add the eggs and milk to a mixing bowl and beat together.
6. Add the pepper, garlic powder, and Monterey Jack cheese. Mix well and pour over the tater tots in the baking dish.
7. Spread the sausage/onion mixture evenly over the top.
8. Sprinkle on the bacon and the cheddar cheese.
9. Bake at 350° F for 35 to 50 minutes, or until eggs in the center of the dish are done.
10. Serve with your choice of garnish.

29. Crispy One Pan Potatoes with Eggs

Crispy One Pan Potatoes with Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

A delicious breakfast the whole family will love.

Ingredients

• 2 Tablespoons butter, ghee or olive oil
• 1- 1 1/2 pounds new rose potatoes (quartered)
• 4 large shallots (peeled and sliced)
• sea salt and pepper (to taste)
• 3-4 eggs
• fresh parsley (roughly chopped, or sliced chives)
• red pepper flakes (optional)

Instructions

1. Place cast iron pan on high heat. Add butter or ghee to cast iron pan. Add potatoes, cook for about 10 minutes, stirring occasionally (lower heat if necessary)
2. Add shallots. Cook until shallots are caramelized and potatoes are browned and crispy (about 10 more minutes)
3. Sprinkle with sea salt and pepper. Stir.
4. Make 3-4 wells in potatoes with back of a large spoon, crack eggs very carefully into wells.
5. Cook with lid on until whites are solid and yolks are runny.
6. Sprinkle with parsley or chives and red pepper flakes if desired. Serve!

30. Breakfast Casserole

Easy Breakfast Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [’10’, ’10 servings’]

This Easy Breakfast Casserole is made with day-old bread, sausage, eggs, and cheese for a hearty, make-ahead dish that’s perfect for Christmas morning, Easter brunch, or any weekend breakfast.

Ingredients

• 1 tablespoon olive oil (or butter)
• 1 yellow onion (diced)
• 1 pound ground sausage (pork, chicken, or turkey; Italian, sweet, or hot)
• 8 large eggs
• 3 cups whole milk (or half-and-half)
• ½ teaspoon salt (plus more to taste)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup parmesan cheese (grated)
• 1 cup gouda cheese (shredded)
• 10 cups day-old-bread (cut into large cubes (brioche, challah, or sourdough work best))
• fresh parsley (to garnish)

Instructions

1. Lightly coat a 9×13-inch baking dish with nonstick spray.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, or until it has started to soften.
3. Add the sausage and cook until the onion is completely soft and the sausage is browned. Remove from heat and cool to room temperature.
4. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
5. Once the sausage has cooled, stir in the shredded cheeses and the cooled sausage mixture.
6. Spread the cubed bread evenly in the prepared baking dish. Pour the egg and sausage mixture on top, pressing gently to help the bread absorb the liquid.
7. Cover with foil and refrigerate for at least 1 hour or overnight for the best texture.
8. When ready to bake, preheat the oven to 350°F. Bake covered for 35 minutes, then uncover and continue baking for 25 minutes more, or until the center is set and the top is golden brown.
9. Rest for 5 to 10 minutes, then garnish with parsley and serve warm. Enjoy!

31. Sous Vide Poached Eggs with Hollandaise

Sous Vide Poached Eggs with Hollandaise is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Eggs, 4
• Salt and pepper, to taste
• For Hollandaise: Egg yolks, 4
• Unsalted butter, 1/2 cup (115 g), melted and kept warm
• Lemon juice, 1 tablespoon
• Salt, 1/4 teaspoon
• Cayenne pepper, pinch
• Toast or bread for serving

Instructions

1. 1. Preheat your sous‑vide bath to 63°C (145°F).
2. 2. Submerge the eggs in their shells and cook for 45 minutes to achieve a soft‑set poached texture.
3. 3. While eggs cook, prepare Hollandaise: whisk yolks with lemon juice over a warm water bath, then slowly whisk in the melted butter until thick; season with salt and a pinch of cayenne.
4. 4. Remove eggs from the bath, carefully crack and slide onto warm toasts or plates.
5. 5. Spoon Hollandaise over each egg and serve immediately.

32. Puff Pastry Breakfast Pizza

Puff Pastry Breakfast Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 slices’]

This Puff Pastry Breakfast Pizza has a light, flaky crust topped with cheese sauce, scrambled eggs, cheddar cheese, and bacon!

Ingredients

• 1 puff pastry sheet (thawed)
• 4 large eggs
• ¼ cup whole milk
• 1 tbsp salted butter
• pinch black pepper
• ¼ cup cheese sauce
• ½ cup cooked, crumbled bacon ((about 7 slices))
• ¾ cup shredded cheddar cheese

Instructions

1. Preheat oven to 400˚F.
2. Gently press the puff pastry sheet into a greased 9-inch tart pan (or use a 9-inch pie pan). Trim the corners and use them to fill any empty spaces along the sides of the pan. Prick the bottom with a fork. Bake at 400˚F for 10-12 minutes.
3. While the pastry is baking, melt the butter in a non-stick skillet over medium heat. Beat the eggs with the milk and black pepper. Add the eggs and cook until just set. See How To Make Scrambled Eggs for detailed instructions.
4. Remove the puff pastry from the oven and use a metal spoon to flatten the bottom.
5. Spread the cheese sauce over the bottom. Top with the scrambled eggs. Sprinkle with shredded cheese and top with the crumbled bacon.
6. Bake at 400˚F for 12-15 minutes, until the cheese is melted and the pastry is golden.

33. Egg Muffin Cups with Veggies

Egg Muffin Cups with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 muffins’]

These savory egg muffin cups are flavorful, delicious, and nutritious. It’s a perfect quick breakfast that’s high in protein, low calorie, gluten-free and vegetarian!

Ingredients

• 1/2 tbsp olive oil
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 white onion (chopped)
• 1/2 cup baby spinach (chopped)
• 1/2 cup broccoli (chopped)
• 1 clove garlic (minced)
• salt and black pepper to taste
• 3 large eggs
• 3 egg whites

Instructions

1. Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
2. Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
3. Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
4. Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
5. Finally, bake for 15-20 minutes until muffins are firm to touch.

34. Chocolate Baked Oats

Chocolate Baked Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘1’, ‘1 bowl’]

These chocolate baked oats are vegan, dairy-free, gluten-free, and have no egg or banana. They make for an easy, healthy breakfast packed with protein and chocolate flavor. You can make a single serving for one or double the recipe and make more for later! These oats taste like dessert for breakfast, but they’re healthy. They’re famous on TikTok for a reason!

Ingredients

• 1 flax egg ((1 tbsp flax seed + 3 tbsp water))
• 1/4 cup unsweetened plant milk
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/2 cup old-fashioned oats (gluten-free)
• 2 tablespoons cacao powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• dairy-free chocolate chips (or chunks)
• chopped walnuts
• natural peanut butter
• fresh berries

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and grease a small ramekin with non-stick cooking spray.
2. Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Stir, then let stand for 5 minutes to thicken.
3. Add all ingredients to a high-speed blender and blend until smooth.
4. Pour the mixture into the ramekin and top with dairy-free chocolate chips if desired. Bake for 18-20 minutes or until a toothpick comes out with moist crumbs.
5. Remove the oats from the oven and top with more chocolate, walnuts, peanut butter, or fresh berries, as desired. Enjoy immediately.

35. Cinnamon Roll French Toast Casserole

Cinnamon Roll French Toast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

This Cinnamon Roll French Toast Casserole is made with only five ingredients for a tasty breakfast treat that’s great for feeding a crowd.

Ingredients

• 1 tablespoon butter ((melted))
• 1- (17.5-ounce) package refrigerated cinnamon rolls with icing
• 6 large eggs
• ¼ cup milk
• 1 tablespoon vanilla extract

Instructions

1. Preheat oven to 375 degrees F. Melt the butter; then place it in the bottom of the casserole dish.
2. Using the kitchen shears, cut the cinnamon rolls into eight pieces each; then place in a medium sized mixing bowl. (Set the icing aside; leaving it at room temperature).
3. Combine the eggs, milk, and vanilla extract in a small mixing bowl; then whisk until well blended.
4. Pour the egg mixture into the dough, mix well; then pour into the casserole dish.
5. Bake for 30 minutes uncovered. Cover the dish with foil; then cook for an additional 10 minutes or until the dough puffs up and the eggs are cooked through. Remove the dish from the oven.
6. Remove the metal top from the icing; then heat in the microwave for 10 seconds. Drizzle the icing on top of the breakfast casserole; then serve hot.

36. Turkey Egg and Cheese Sandwich

Turkey Egg and Cheese Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT8M · Total: PT10M · Yield: [‘1’, ‘1 sandwich’]

For a quick and easy breakfast, try this crispy and creamy turkey egg and cheese sandwich. It combines savory turkey and perfectly cooked eggs with the richness of melted cheese on a toasted English muffin.

Ingredients

• 1 English muffin
• 2 tablespoons butter (divided)
• 2 eggs (large)
• 2 slices thick-cut turkey (about 2 ounces)
• 1 slice cheese (like aged cheddar, jack, Swiss, American, or another melting cheese)
• kosher salt (to taste)
• black pepper (to taste)

Instructions

1. First, split your English muffin. Toast and then butter each side of the muffin.
2. Meanwhile, heat a non-stick pan over medium-low heat. Add butter to the pan.
3. Whisk the eggs together in a bowl. Season with salt and pepper.
4. Once the butter has melted, add the whisked eggs to the pan and use a rubber spatula to gently move them around the pan. This Chilli Eggs post has a video that shows the proper technique.
5. Continue this process until you see curds forming in the eggs.
6. When the eggs are still a bit runny, remove them from the heat.
7. Add the turkey to one half of the English muffin, then place the eggs over top of the turkey. Place the cheese directly on top of the hot eggs to melt it.
8. Top with remaining half English muffin and serve!

37. Hash Browns and Eggs Breakfast Skillet

Hash Browns and Eggs Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT14M · Total: PT19M · Yield: [‘2’, ‘2 servings’]

Make a hash browns and eggs skillet in twenty minutes or less in a single pan – perfect for busy mornings! Crispy fried hash browns with onions and bell pepper are topped with freshly cooked eggs.

Ingredients

• 2 tablespoons unsalted butter
• 2.5 cups frozen hash browns
• 1/2 medium onion (diced)
• 1 medium red bell pepper (diced)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 4 large eggs

Instructions

1. In a large, nonstick skillet over medium heat, melt butter. Add frozen hash browns, onions, and bell pepper. Season with salt, pepper, and paprika, tossing to coat. Cook for about 6-8 minutes undisturbed, or until golden brown on the bottom.
2. Flip hash browns over in pan. Make four holes in the hash browns, then crack an egg into each hole. Reduce heat to low, cover, and cook for 2-3 minutes for a sunny side up egg (cooked egg whites and runny yolk), or 4-5 minutes for a fully cooked egg.
3. Remove from heat and serve immediately.

38. Bacon Pancakes

Bacon Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘3’]

These bacon pancakes are a mix of sweet, savory and oh so delicious. Looking for the perfect breakfast to make now that the kiddos are back to school? Something quick, easy and delicious? Then look no further….

Ingredients

• 1 cup all purpose flour
• 1 cup milk
• 1 egg
• 1 tsp baking powder
• 1 Tbsp sugar
• 2 Tbsp salted butter (melted)
• 2 or 3 Tbsp bacon crumbles Plus more for topping

Instructions

1. Mix all dry ingredients together and set aside.
2. Mix all the wet ingredients and set aside
3. Pour wet ingredients into dry ingredients and mix with a fork or a whisk
4. Mix till well combined ( it doesn’t have to be completely smooth)
5. Add the bacon crumbles into the pancake batter and mix in
6. Heat up a nonstick fry pan. Grease frypan with baking spray.
7. Scoop a quarter cup each into the fry pan.
8. Fry for about 1-2 mins and flip
9. Serve maple syrup and more bacon
10. Enjoy ?

39. High Protein Breakfast Power Bowl

Protein Breakfast Power Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 breakfast bowl’]

This high protein breakfast power bowl will keep you full for the day to come! If you’re looking for breakfast bowl ideas, this easy recipe will be perfect for you. It’s a gluten-free breakfast, vegetarian and high-protein.

Ingredients

• 1½ cup unsweetened almond milk
• 1 cup rolled oats
• 1 tbsp vanilla protein powder
• 1 tbsp chia seeds
• ½ cup of water
• ¼ cup Greek yogurt
• ¼ cup fresh blueberries
• ¼ cup fresh raspberries
• 1 tbsp dried cranberries
• 2 tbsp walnuts
• 1 tsp sunflower seeds
• 1 tsp maple syrup

Instructions

1. Heat up a saucepan to medium-high. Add almond milk, oats, protein powder, chia seeds, and water.
2. Bring it to a boil, then reduce the heat and let it simmer for 3-5 minutes until the oats are fully cooked. Make sure you don’t burn them.
3. Add in your oatmeal into a bowl and top with yogurt, berries, walnuts, and sunflower seeds. Finally, drizzle with maple syrup.

40. Berry Protein Overnight Oats

Berry Protein Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT485M · Yield: [‘1’, ‘1 jar’]

These high protein overnight oats are sweet, acidic, and flavorful. It’s a quick overnight breakfast you can make just in 5 minutes and meal prep for the week.

Ingredients

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1 tbsp vanilla protein powder
• 1/3 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tbsp pure maple syrup
• Pinch of salt
• 1/4 cup raspberries
• 1/4 cup blueberries

Instructions

1. Mix all the ingredients together except for berries. Add it into a glass jar or food container.
2. Top up with berries and put away into the fridge. Keep in the fridge for 8 hours.
3. Stir before serving.

41. Banana Bread Pudding

Banana Bread pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’]

Enjoy this warm, gooey, and delicious banana bread pudding made with ripe bananas, warm cinnamon and raisins. An easy recipe perfect for breakfast, brunch or as a dessert topped with ice-cream.

Ingredients

• 2 Banana (ripe)
• 2 Eggs
• 1/2 cup Cream (Light or whole milk )
• 1/2 teaspoon Vanilla extract
• 2 tablespoon Granulated Sugar (Add more if needed)
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 3 slices Brioche (cubed, or 2 croissants)
• 1/2 cup Raisins
• 1/2 teaspoon Butter ( to grease the pan)
• 1 1/2 cup Water (to cook in instant pot)
• Maple syrup (or Agave syrup to drizzle when serving)

Instructions

1. Grease 6 or 7-inch round baking pan with butter. Cut the brioche into small cubes (9-12 cubes per slice)
2. In a large bowl, add the bananas and mash them well using a fork.
3. Then add the eggs, cream, vanilla extract, sugar, cinnamon, and nutmeg and whisk them all together till they become a smooth custard.
4. Now add the cut brioche pieces along with the raisins in the bowl. Save some raisins to top later. Mix well so all the brioche is covered in the custard.
5. Then transfer the soaked brioche to the prepared baking pan and spread the saved raisins on top.
6. Let it sit for 10 minutes so the custard is well-absorbed.

Instant Pot Method

1. Cover the pan with aluminum foil, so the condensation does not go into the pudding.
2. Add 1.5 cups of water to the instant pot steel insert and place a trivet with handles (or use a long foil sling on a trivet). Put the covered baking pan on the trivet. Close Instant Pot with vent in sealing position.
3. Cook on Manual or Pressure Cook mode at high pressure for 30 mins. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then release the pressure manually.
4. Open the Instant Pot and carefully lift the trivet with the pan and take it out. Insert a knife to check if the pudding has cooked through. If it comes out sticky, pressure cook for an additional 5 minutes. Let stand for 10 minutes before serving.
5. (Optional) For a crispy brown top, use an air fryer lid or broil for 3-5 minutes until the top layer is lightly browned. To use the air fryer lid, take the baking pan out of the instant pot carefully. Empty the water from the instant pot and place back the pan with the trivet in the instant pot. Place the air fryer lid and cook on 400°F for 3-5 minutes.

Air fryer method

1. Place the baking pan in the air fryer tray/basket.Set the air fryer to 330F for 15-20 minutes, or until the custard is set in the middle. Insert a knife and check. Let stand for 10 minutes before serving.

Oven Method

1. Bake for about 40-50 minutes at 350°F or until the center is set.
2. All you need to do is slide the baking pan into the oven and bake for about 40-50 minutes at 350°F or until the center is set.

Serving the Bread Pudding (optional)

1. Sift some powdered sugar on the top.
2. Serve warm or cold with a drizzle of maple syrup and/or your favorite ice-cream.

42. Buttermilk Waffle

Easy Buttermilk Waffle Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT13M · Yield: [‘7’, ‘7 waffles’]

Easy buttermilk waffle recipe makes waffles that are crisp on the outside and soft on the inside.

Ingredients

• 2 ¼ cups buttermilk
• 2 large eggs
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

1. In a large bowl, whisk the buttermilk, eggs, vegetable oil, and vanilla extract together until well-combined.
2. Add the flour, sugar, baking powder, baking soda, and salt. Whisk in just until combined. Don’t overmix.
3. Let batter sit while you preheat the waffle iron.
4. Grease the waffle iron.
5. Pour in batter and cook according to your manufacturer’s instructions.
6. Repeat with the remaining batter, greasing the waffle iron as needed.

43. Giant Skillet Cinnamon Roll

Giant Skillet Cinnamon Roll is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT165M · Yield: [’12’, ’12 Servings’]

A giant skillet sized cinnamon roll is a perfect way to serve breakfast or brunch. Cut a small sliver or a big slice and you still get all of the layers in whatever serving size you choose.

Ingredients

• 3 cups all purpose flour
• 1 cup whole wheat flour ((can use all purpose))
• 1 Tablespoon active dry yeast
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 1¼ cups milk (warmed)
• 3 Tablespoons butter
• 1 large egg
• 5 Tablespoons butter (melted)
• ½ cup light brown sugar (packed)
• 1½ Tablespoons cinnamon
• 1 cup powdered sugar
• 2 Tablespoons whole milk
• 1 teaspoons vanilla extract

Instructions

1. Mix the 3 cups all purpose flour and 1 cup whole wheat flour (or use all all-purpose) in your mixer bowl. Stir in the 1 Tablespoon active dry yeast, 3 Tablespoons granulated sugar, and 1 teaspoon salt.
2. Add 1¼ cups milk (warmed), 3 Tablespoons butter and egg1 large egg.  Mix until completely combined.
3. Scrape down sides, then attach your dough hook.  Allow it to work the dough on low for five minutes.
4. Transfer dough into a greased bowl and cover.  Let rise in a warm place until doubled in size, about an hour.  The dough is ready lightly press it with a finger and the indent stays down.
5. Pat out into a 12 x 20-inch square on a floured surface.
6. Mix together melted 5 Tablespoons butter, ½ cup light brown sugar and 1½ Tablespoons cinnamon.  Spread over dough.  Cut into two inch strips.
7. Tightly roll the first strip and place in the center of a greased 12″ cast iron skillet.  Add the rest of the strips in circles around the center.
8. Let dough rise to double again.  You can let it rise on the counter for another hour, or in the fridge overnight.
9. Bake at 350°F for thirty minutes
10. Mix together 1 cup powdered sugar, 2 Tablespoons whole milk and 1 teaspoons vanilla extract.  Drizzle glaze over hot cinnamon roll.
11. Allow to cool slightly, but it is best served while still warm.

44. Chicken and Waffles with Honey Butter

Chicken and Waffles with Honey-Cinnamon Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT225M · Yield: [‘4’]

Southern chicken and waffles are a sweet and savory dish of flavorfully crispy fried chicken and my sweet cream fluffy Belgian waffles, topped with scoops of honey-cinnamon butter. This classic Southern dish is perfect for breakfast, Sunday brunch, dinner, or just because.

Ingredients

• 1 tablespoon (18 grams) kosher salt
• 2 teaspoons (2 grams) onion powder
• 2 teaspoons (2 grams) granulated garlic powder
• 1 teaspoon dry sage
• 3/4 teaspoon black pepper
• 3/4 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 2 1/2 pounds (1 kilogram) chicken wings ((or 8 each))
• 2 cups (500 milliliters) buttermilk
• 2 cups (260 grams) all-purpose flour
• 1/4 cup (50 grams) cornstarch
• vegetable oil (for frying)
• 1/2 cup (1 stick or 113 grams) unsalted butter (at room temperature)
• 3 tablespoons (45 milliliters) salted honey
• 1/4 teaspoon ground cinnamon
• pinch ground vanilla (or 1/4 teaspoon vanilla extract, optional )
• 1 3/4 cups (230g) cake flour
• 1 tablespoon (12g) baking powder
• 1/2 teaspoon (3g) kosher salt
• 1 1/2 cups (375ml) heavy cream
• 1/2 cup (1 stick or 113g) unsalted butter (melted)
• 4 tablespoons (60g) granulated sugar (divided)
• 2 teaspoons (10 milliliters) vanilla extract (optional)
• 3 large eggs (whites separated from yolks)
• maple syrup
• powdered sugar

Instructions Marinate the Chicken (begin at least 3 hours ahead)

1. In a mixing bowl, stir together the kosher salt, onion powder, granulated garlic powder, dry sage, black pepper, ground cumin, paprika, dried thyme, ground coriander, and cayenne pepper until they’re evenly mixed. Remove two tablespoons of the spice blend to later season the flour. Sprinkle the rest of the spice blend over the chicken wings in an even layer on both sides.
2. Add the seasoned chicken pieces to a large bowl and pour the buttermilk over them ensuring all the pieces are submerged and the buttermilk is touching them. Cover the bowl and marinate the chicken in the refrigerator for 3 hours or overnight.

Make the Honey-Cinnamon Butter While the Chicken Marinates

1. Add the butter, honey, ground cinnamon, and vanilla to a medium mixing bowl. Use an electric hand mixer set on low to blend the ingredients for 30 seconds or until combined. Increase the speed to high once the cinnamon and vanilla are blended in, and whip until the butter is light and fluffy.
2. If you’re using the honey-cinnamon butter right away, you can store it, covered, at room temperature. If not, cover the bowl and store it in the refrigerator. Remove the bowl from the fridge 20 minutes before scooping to allow it to soften slightly.

Bread, Then Fry the Chicken

1. Preheat frying oil to 365°F (185°C) in a large cast iron dutch oven, frying pan, or deep skillet. Set up two wire cooling racks over sheetpans to dry out the breaded chicken and one to drain the chicken after frying it. You can also dry the breaded chicken on a sheet of aluminum foil.Preheat your oven to 170°F (76°C) for keeping the fried chicken warm.
2. Combine the remaining spice rub with the all-purpose flour and cornstarch in a large bowl. Remove the chicken wings, one at a time, from the buttermilk- allowing excess buttermilk to drip back into the marinating bowl- and place them, 2 or 3 at a time in the seasoned flour.
3. Toss the chicken pieces in the seasoned flour to coat them evenly and thoroughly.Shake off any excess flour from the chicken pieces and lay them on the wire rack for 10-15 minutes to allow the breading to set while the oil heats.
4. Carefully add the wings to the pot of hot oil once it reaches 365°F (185°C) and allow them to fry for one minute. Flip them over after a minute. Flip the chicken back to the first side after 3 minutes and finish frying for 5 minutes or until the internal temperature reaches 165°F (74°C).It takes 9 minutes to fry chicken wings. Other parts of the chicken will take 12 minutes to fry.

Drain the Chicken and Keep Warm

1. Use a pair of tongs to remove the chicken from the oil and transfer them the prepared draining station. Keep the chicken warm in a 170°F oven while you fry the rest of the pieces.

Mix the Waffle Batter

1. Sift the cake flour, baking powder, and salt in a mixing bowl three times. Set this bowl aside.In a separate bowl, use a whisk to combine the melted butter, cream, 2 tablespoons (30 grams) of the sugar, vanilla extract, and egg yolks thoroughly. Set this bowl aside.
2. Using a hand mixer on low speed, whip the egg whites in a medium bowl for 1 minutes, or until they look foamy. Once the whites look foamy, gradually sprinkle in the remaining 2 tablespoons (30 grams) of sugar.
3. Increase the mixing speed to high once the sugar has been added. Continue whipping on high speed for another 2-3 minutes or until the egg whites stand straight out from the beaters when they’re lifted from the mixture in the bowl. The whites should look glossy and wet.
4. Add the wet ingredients (minus the egg whites) to the flour mixture and fold just until no flour is visible.Gently fold the egg whites into the bowl with the rest of the ingredients. Do your best to avoid deflating the egg whites as you fold them in. Fold just until you can no longer see streaks of white from the whipped eggs. The batter will be thick and appear spongy.

Make the Waffles and Assemble the Chicken and Waffles

1. Generously grease a waffle iron and preheat it to medium heat.Scoop 3/4 cup of waffle batter and bake to your preferred doneness. Once the waffle is done baking, transfer it to a sheetpan and keep the waffles warm in the oven while you make the rest.
2. Arrange a waffle on the plate, then top the waffle with two pieces of crispy buttermilk chicken. Scoop the honey-cinnamon butter onto the hot chicken or put it directly onto the waffle.
3. Pour maple syrup over the chicken and waffles, top it with a few shakes of powdered sugar or serve them as is. Enjoy while hot.

45. Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘4’, ‘4 bowls’]

This sweet, spiced, and yummy breakfast bowl is a perfect low-calorie meal when you have cravings but want to keep it healthy. They’re vegetarian and gluten-free.

Ingredients

• 2 large sweet potatoes
• 3 tbsp hemp seeds
• 1/2 cup almond milk
• 2 tbsp almond butter
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 2 cups blueberries
• 4 tbsp pumpkin seeds
• 4 tbsp plain Greek yogurt

Instructions

1. Preheat the oven to 400F. Wash, prick with a fork and place potatoes on a baking tray.
2. Bake the potatoes in the oven for 50-60 minutes until you can easily pierce the potatoes with a fork.
3. Once the potatoes cool down, remove the skin.
4. Add cooked sweet potatoes to a bowl. Add the rest of the ingredients except for the toppings.
5. Beat with an electric mixer. The texture should become fluffy. So just mix all the ingredients until the texture is fluffy.
6. Add the mashed potatoes into 4 bowls. Top each with blueberries, pumpkin seeds, and Greek yogurt.

46. Apple Cinnamon Protein Overnight Oats

Apple Cinnamon Protein Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT492M · Yield: [‘1’, ‘1 jar’]

Quick to make, these apple cinnamon protein overnight oats are flavorful, sweet, and festive! This is a perfect protein breakfast you can make ahead of time. It’s vegan, dairy-free, and gluten-free.

Ingredients

• 1/2 cup rolled oats
• 1/2 tbsp vanilla protein powder
• 1/2 tbsp chia seeds
• 1/2 tsp apple pie spice
• 2/3 cup unsweetened vanilla almond milk
• 2/3 cup apples (peeled and chopped)
• 1 tbsp maple syrup
• 1/8 tsp cinnamon

Instructions

1. Mix oats, vanilla protein powder, chia seeds, apple pie spice, and almond milk together.
2. Add maple syrup, apples, and cinnamon to a  frying pan and bring to boil. Add a little bit of water if you need it. Now, lower the heat and let it simmer for 7 minutes or so. Cook until apples are tender. Let it cool down.
3. Layer the oat mixture with cooked apples. Use half of the oats, then add in the apples and cover with the rest of the oats.
4. Store in a food container or glass jars in a fridge for at least 8 hours.

47. Apple Maple Baked Oatmeal

Apple Maple Baked Oatmeal Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Apple Maple Baked Oatmeal is delicious breakfast comfort food. It’s easy to make and the leftovers make a great snack.

Ingredients

• 10 oz old-fashioned rolled oats (3 cups)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon table salt
• ¼ teaspoon nutmeg
• 12 oz whole milk (1 ½ cups)
• 4 oz unsalted butter (melted)
• 4 oz real maple syrup (½ cup)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 large apple (peeled and diced to ¼”)
• 2 oz walnuts (½ cup, chopped)
• 2 tablespoons granulated sugar for topping

Instructions

1. Preheat the oven to 350 °F. Butter a 9″ square pan.
2. In a large bowl, combine 10 oz old-fashioned rolled oats, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon table salt, and ¼ teaspoon nutmeg.
3. In a large measuring cup, whisk together 12 oz whole milk, 4 oz unsalted butter (melted), 4 oz real maple syrup2 large eggs and 1 teaspoon vanilla extract.
4. Stir the liquid into the oat mixture until combined. Fold in 1 large apple (chopped) and 2 oz walnuts (chopped). Pour the batter into the prepared pan and smooth to an even layer. Sprinkle with 2 tablespoons granulated sugar for topping.
5. Bake until the center springs back when lightly pressed or a toothpick inserted into the center comes out clean, 30-35 minutes. Optionally, you can turn on the broiler for a minute or two after the oatmeal is done baking. The broiler will caramelize the sugar for an extra crunchy topping.
6. Cool 10 minutes before slicing.

48. Bananas Foster Pancakes

Bananas Foster Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: [‘6’, ‘6 pancakes’]

These bananas foster pancakes are the best way to eat pancakes. Ripe bananas are sautéed in a butter, brown sugar, cinnamon and rum extract sauce, with pecans and walnuts mixed in for some crunch. The banana foster sauce is then poured over a stack of fluffy, golden pancakes.

Ingredients

• Pancakes: 1 cup + 2 ½ tbsp (140g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp cinnamon
• ½ tsp salt
• 1 tbsp (14g) butter, melted
• 2 tbsp (25g) brown sugar, packed
• 1 egg
• ½ tsp rum extract
• ½ tsp vanilla extract
• 1 cup (240ml) milk
• Bananas Foster Topping: ¼ cup (57g) butter
• ¼ cup (50g) brown sugar, packed
• ½ tsp cinnamon
• ¼ tsp ccnutmeg
• ½ tsp rum extract
• 1 ½ bananas, sliced
• ¼ cup (30g) walnuts, roughly chopped
• ¼ cup (30g) pecans, roughly chopped

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper and lay out the walnuts and pecans in a single layer. Toast for 7 to 10 minutes, flipping them halfway through. Let cool to room temperature. Once cool, roughly chop the toasted nuts. Set aside for now.
2. In a large mixing bowl, mix the flour, baking powder, cinnamon and salt together.
3. In a medium mixing bowl, mix the melted butter and brown sugar together. Beat in the egg, rum extract and vanilla extract.
4. In several steps, add the wet ingredients to the dry ingredients, alternating with adding the milk. Mix until just combined. Don’t overmix the batter.
5. On a large nonstick skillet or a griddle, melt a small amount of butter over medium heat and spread it to cover the surface. Use a ⅓ or ¼ measuring cup to scoop the batter onto the pan. Cook the pancake until small bubbles begin to form on the surface of the batter. Flip the pancake and cook until cooked through and golden brown on both sides.
6. Meanwhile, begin making the bananas foster sauce at the same time. On a small skillet over low to medium heat, melt the butter. Add the brown sugar, cinnamon, nutmeg and rum extract. Continue to heat for 2 to 3 minutes until the brown sugar is melted. Don’t let the sauce boil.
7. Add in the banana slices, pecans and walnuts. Stir to coat them in the sauce. Cook for a couple more minutes, but don’t over cook the bananas or they will become mushy.
8. When both the pancakes and bananas foster sauce is ready, serve the pancakes fresh, topped with the bananas foster sauce. Enjoy!

49. Grits Breakfast Bowl

Grits Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Make a hearty grits breakfast bowl to start your day right. Creamy, cheesy grits are topped with crumbled pan-fried sausage and scrambled eggs. The perfect comfort food breakfast!

Ingredients

• 2 cups whole milk
• 2 cups water
• 1 teaspoon salt
• 1 cup stone ground grits (not instant)
• 1/2 teaspoon pepper
• 4 tablespoons unsalted butter
• 4 ounces shredded sharp cheddar cheese
• 4 large eggs
• 12 ounces breakfast sausage
• 1 tablespoon chopped fresh chives

Instructions

1. In a saucepan over medium heat, add milk, water, and salt. Bring to a boil, then slowly whisk in the grits.
2. Reduce heat to medium-low, cover, and cook for about 20 minutes, whisking frequently. If grits begin to stick to pan, reduce heat and add a splash of water. Grits should be creamy and thick, with no rough texture remaining when they’re done cooking.
3. Remove from heat and add pepper, butter, and shredded cheese. Stir until melted and set aside.
4. While grits are cooking, warm a non-stick skillet over medium heat. Crumble sausage into pan and cook until browned on all sides, turning occasionally with a spatula, about 6-8 minutes. Transfer cooked sausage out of pan, draining all but 1 tablespoon of grease.
5. Crack eggs into a bowl and whisk until combined. Pour eggs into your greased non-stick skillet over medium to medium-low heat. As eggs begin to set on the bottom of the pan, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat.
6. Divide cheesy grits between four bowls, then top each bowl with sausage and scrambled eggs. Optionally, add more shredded cheese on top. Garnish with chopped chives and serve immediately.

50. Strawberry Protein Overnight Oats

Strawberry Protein Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Total: PT487M · Yield: [‘1’, ‘1 jar’]

Quick and delicious, these refreshing strawberry protein overnight oats are a perfect protein source for breakfast. It’s gluten-free and vegetarian.

Ingredients

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1/2 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 1 tbsp vanilla protein powder
• 1/2 cup strawberries (sliced)

Instructions

1. Put strawberries into a blender and puree. If your blender is bigger, add a little bit of water.
2. Mix the rest of the ingredients as well as you can in a jar or food container. Cover with strawberry puree.
3. Keep refrigerated for at least 8 hours. Stir before serving and top it up with a few slices of strawberries!

51. Sourdough French Toast

Sourdough French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Sourdough French Toast is the perfect no-fuss recipe to make for your next brunch! This French toast is rich with warm vanilla and cinnamon flavor, has crispy edges, and a soft pillowy center. It’s perfect for the whole family or entertaining friends and takes just 20 minutes to make.

Ingredients

• 4 eggs
• ½ cup dairy or non-dairy milk of your choice
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 6-8 slices of sourdough bread (depending on how big slices are)
• vegetable or avocado oil
• fresh berries
• sliced fruit (like banana, apples, pears)
• powdered sugar
• butter (for serving)
• maple syrup

Instructions

1. Heat the oven – Preheat the oven to 150°F.
2. Make egg mixture – In a mixing bowl, whisk together eggs, milk, vanilla extract, cinnamon, and salt. Set aside.
3. Dip and fry bread – In a 12 inch skillet, heat the oil over medium heat. Pour the egg mixture in a shallow dish or bowl, such as a pie dish. Dip each slice of bread in the mixture until well-coated then place in the skillet 2 at a time. Fry each side until golden brown, about 2-3 minutes on each side.
4. Place in oven to keep warm – After you fry each slice, add the French toast to a baking dish or baking sheet and place in the oven to keep warm.
5. Serve – Once all of the slices are fried and added to the baking dish, dust the slices with powdered sugar and top with fresh fruit. Serve immediately with butter and maple syrup.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.