546 breakfast recipes

A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).

Bake eggs in muffin tins to give it a nice shape, and it tastes so good too; a very great way to make your kids an attractive, delicious and nutritious breakfast!

Quick and easy sandwich made with ripe tomato, fresh basil leaves and mozzarella cheese.

Belgian club soda waffles use sparkling water in place of milk for ultralight, crisp-edged Bisquick waffles in 20 minutes. Four ingredients, no buttermilk needed.

Amaretto pancakes built on a five-ingredient Bisquick batter with milk, eggs, and a splash of almond-scented liqueur. A boozy brunch upgrade with optional sliced almonds folded in.

A rich and decadent frittata packed with a variety of seafood.

Cream of Wheat pancakes mix farina cereal into pancake batter for hearty, slightly nutty breakfast pancakes with extra body and a subtle wheat flavor that holds up to syrup.

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

Eggs and chorizo unite in a soft, family-style omelette with sautéed onion, half-and-half cream, and a hint of oregano. A quick Mexican breakfast built for sharing.

Classic sourdough pancakes from active starter, pancake mix, milk, and a single egg. Tangy, fluffy, and perfect for sourdough discard. Ready in 25 minutes.

Try this Italian panini that is made with prosciutto, fresh mozzarella, plum tomato and fresh basil. Quick, easy and delicious!

Crisp buttermilk waffles with golden shattering edges and a tender, tangy interior. Six ingredients, a hot waffle iron, and frothy whipped eggs deliver real waffle-house crunch at home.

A favorite has to be the buttermilk biscuits, they are so light and fluffy, they just melt in your mouth. They were made fresh daily in every store. Now due to the popular demand of these biscuits, they come frozen.

Pancake waffles turn a box of pancake mix into fluffy, light waffles by separating eggs and folding in beaten whites. Four ingredients, 30 minutes, weekend breakfast staple.

The perfect make-ahead breakfast, it keeps well in the fridge for 4-5 days. The subtle flavor of lemon works beautifully with both leeks and tangy goat cheese.

Sourdough pancakes made with active starter, baking soda, an egg and evaporated milk. Tangy, light, and lacy-edged. A great way to use up sourdough discard for breakfast.