THE BEST WEEKDAY BREAKFAST RECIPES FOR BETTER MORNINGS

Butter-Basted Eggs

We’ve all been there: you miss your alarm, you’re running late to work, and worst of all, you’re hungry. And even when you wake up on time, it can be hard to squeeze in a full breakfast. We’re here to help.

With quick morning-friendly recipes and a few make-ahead dishes, it’s possible to enjoy a feast in the AM and still make it to work on time. The easiest path to a quick breakfast is simply making your meal the night before: many baked goods can be stored several days. Think classic muffins, like our lemon poppyseed or banana oatmeal crowdpleasers. Toast is another popular on-the-go choice. Just spread some of our rhubarb-strawberry—made with rhubarb, strawberries, sugar, and lemon juice. Make a big batch and can it and you’ll have homemade jam anytime you want it.

If you have a few extra minutes, go savory. Fried eggs are quick and filling, and make for excellent breakfast sandwiches. Or use them to top our Philippine garlic fried rice, a hearty, savory breakfast that makes the most of your leftover rice.

Never skip breakfast for a lack of time thanks to these quick and easy breakfast recipes.

Bacon and Egg Fried Rice

This simple fried rice is as good for breakfast as it is for dinner. Thick-cut bacon will make for more meaty, chewy bits. Cookbook writer Amy Thielen often adds a little sauerkraut for a further Midwestern touch.

 

Sourdough Whole Wheat Waffles

Sourdough starter mixed into classic waffle batter gives a brightness, airiness, and—who knew?—exterior crunch to waffles that non-yeasted batters can’t match. For this recipe by Stephen Jones of Washington State University’s Bread Lab and Jeff Yankellow of King Arthur Flour, be sure to use a starter that’s fully risen and made from equal parts whole wheat flour and water. (If you don’t have whole wheat pastry flour, use regular whole wheat flour and loosen the batter with up to 1/2 cup more milk as needed in step 3.)

French Baked Toast with Cream and Eggs

This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. Named for the Alpine region of Bresse, which is best known to the culinary world for its exceptional chickens, the dish is practical country cooking at its finest. As it bakes, the cream soaks into the bread and thickens to a rich sauce right on the platter, resulting in a savory French toast.

Basque Potato and Pepper Tortilla with Ham and Cheese

In Basque country, this egg-based tortilla is sometimes sliced through the middle like a sandwich roll and layered with cured ham and sheep’s milk cheese. If cutting horizontally through the thin, delicate tortilla seems too troublesome, the ham and cheese are just as delicious served on the side.

Pork Roll Breakfast Sandwich

Make these hangover helpers with the processed meat pride of New Jersey: pork roll (a.k.a. Taylor ham).

French Toast

This simple yet elegant french toast, which comes from Brennan’s in New Orleans, has a rich crème brûlée base. All it needs is a sprinkling of powdered sugar on top (or, serve it with another New Orleans classic, Bananas Foster, for the ultimate treat).

Arlene’s Coffee Cake

Contributor Jamie Feldmar gave us this recipe for cinnamon and pecan-laced coffee cake; the original came from her grandmother’s neighbor, and has been passed down through the women in her family. With a tender texture thanks to sour cream in the batter, it will stay moist for several days after baking, making it a great make-ahead dessert or breakfast.

Cinnamon Apple Bostock

Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling below.

Ricotta and Honey Sandwich

A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)

Blackberry-Mint Scones

Agatha Kulaga and Erin Patinkin of Brooklyn’s Ovenly bakery shared the recipe for these blackberry scones with us, which rely on frozen fruit so you can make them even when blackberries aren’t in season.

Maldivan Breakfast (Mas Huni)

Test kitchen director Farideh Sadeghin discovered this simple dish while traveling through the Maldives; although fresh-cooked tuna is ideal, water-packed canned tuna works just as well.

Gluten-Free Cinnamon Crumb Cake

Sorghum flour and almond meal give this cake from Gluten-Free Baking (Weldon Owen 2014) a soft, fine crumb; tangy yogurt balances its subtle sweetness. A dense brown sugar and walnut crumble tops the cinnamon-and-vanilla-scented base, making for a satisfying breakfast or snack.

Homemade Ricotta

This recipe comes courtesy of Jenn Louis, chef-owner of Lincoln and Sunshine Tavern in Portland, Oregon. We featured Louis’ ricotta gnocchi in our April 2015 issue, and we can’t stop making this super-creamy ricotta—to add to gnocchi and everything else—because it’s so easy and so darn good.

Crumpets

A delectable British treat, these springy pancakes are molded in a shallow ring on the griddle and pan-fried until golden. They get their distinctive nooks and crannies—ideal for a slick of jam and butter—from a yeast-based batter boosted with baking soda.

Lemon Poppy Seed Muffins

A quintessential muffin recipe combines the nutty flavor of poppy seeds with a generous hit of fresh lemon zest.

Strawberry Loaf Bread

As a kid, I wasn’t really into cooking or baking, preferring instead to be outside playing soccer. The one thing that I did enjoy helping my mom make, however, was her strawberry bread: packed with fresh strawberries, I loved to eat it hot out of the oven slathered in butter. It’s so fast and easy, I make it all the time now, with whatever fresh or frozen fruits I have lying around.

Peach Date Bars

Chewy dates and chunky peach preserves form the filling for these cake-like bars. Make these ahead of your trip for a quick breakfast or, obviously, save them for dessert.

Peach Scones

Dried peaches add concentrated fruit flavor—and a pleasant chew—to these sweet, summery scones.

Banana-Oatmeal Muffins

Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed lunchbox (or breakfast) treat.

Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag)

This garlicky rice is a popular breakfast dish in the Philippines and is delicious served with fried eggs and a drizzle of vinegar sauce.

Butter-Basted Eggs

Crispy-bottomed fried eggs make an ideal breakfast.

Muesli

This muesli is a flavorful take on the original raw-cereal mixture developed in Switzerland by Maximilian Bircher-Benner in the early 20th century.

Rhubarb-Strawberry Jam

Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.

Nutella on Ciabatta

Nutella, the hazelnut-chocolate spread, is perfect on ciabatta toast. It’s a popular breakfast throughout Europe.

Pistachio-Coconut Olive Oil Granola

The subtle sweetness of this granola is accentuated by crunchy flakes of fleur de sel and grassy notes of olive oil.

Strawberry Compote

Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote.

Sour Cherry Compote

This easy, versatile compote is thicker than a syrup but not quite a jam.

Chewy Fruit and Nut Granola Bars

These sweet, satisfying granola bars (which just so happen to be vegan and can be made gluten-free) are as good for breakfast as they are as a mid-afternoon snack.

Romanian Walnut Panettone (Chec Cu Nucă)

This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.

Donegal Oatcakes

Perfect with butter for breakfast or as a snack, traditional Irish oatcakes also keep for ages when stored in an air-tight tin.

Cranberry Farro Quick Bread

Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.

Rhubarb and Berry Compote

The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.

Rhubarb Muffins with Almond Streusel

These muffins are hearty, nutty, and zesty—the perfect combination.

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