351 breakfast recipes

Overnight baked French toast layered with cinnamon apples. Thick bread slices soaked in vanilla custard, topped with spiced apple slices and a buttery cinnamon sugar crust that bakes golden.

A great way to start off the day, the king's favorite.

Rolled oats simmered with chopped dried fruit and honey, topped with toasted almonds and wheat germ. A warm, hearty Swiss-style porridge that sticks with you all morning.

Oatmeal cooked in milk and water for a creamier, richer bowl than water alone. Includes directions for flaky, creamy, and chocolate oatmeal variations.

Sour cream pumpkin coffee cake with a tender vanilla batter, spiced pumpkin filling layer, and a brown sugar-cinnamon streusel sandwiched and topped. Fall brunch favorite.

A vegan Spanish tortilla made with blended tofu, potato, tomato, green pepper, and turmeric for that golden egg color. Egg-free, protein-rich, and ready in 30 minutes.

Oatmeal carrot and raisin muffins are a wholesome breakfast bake with grated carrots, plump raisins, rolled oats, and warming cinnamon. No added sugar in the batter itself.

Nutty bulgur wheat cooked in chicken broth paired with soft scrambled eggs, sauteed onions, red bell pepper, and a finish of grated Parmesan. A hearty, high-fiber breakfast in 25 minutes.

No-egg bran muffins made with a make-ahead batter that keeps up to 3 months in the fridge. Buttermilk and a double dose of bran cereal deliver tender crumb and serious fiber. Bake fresh muffins on demand.

Orange spice muffins with whole wheat flour, sour cream, fresh orange zest, cinnamon, cloves, and nutmeg. Topped with cinnamon sugar for a warmly spiced holiday breakfast.

Raspberry chocolate chip pancakes with melted butter in the batter for extra richness. A from-scratch weekend breakfast with fresh berries and semi-sweet chocolate in every bite.

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

Simple stovetop oatmeal with diced Granny Smith apples cooked right into the porridge. Apple juice and cinnamon sweeten the pot, no sugar needed. Serve hot with milk.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Overnight muesli with rolled oats soaked in apple juice, vanilla yogurt, and fresh fruit. No cooking required, just mix, refrigerate overnight, and top with toasted nuts.

Homemade crunchy granola with rolled oats, wheat germ, coconut, nuts, and raisins baked in honey and vanilla. Better than anything from a box and your kitchen will smell like a bakery.