Breakfast recipes

Hearty bran muffins packed with fiber from bran flakes and all-bran cereal. Make-ahead batter stores in the fridge for fresh-baked muffins all week.

Bacon, avocado, and cheese omelet: an oven-baked breakfast omelet loaded with crisp bacon, fresh avocado, and Monterey Jack cheese. A big-batch brunch for six in 30 minutes.

Homemade Grape-Nuts cereal made from graham flour, brown sugar, buttermilk, and cinnamon. Baked, ground, and toasted into crunchy nuggets for cereal, ice cream topping, or snacking.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Eggs are high in protein and contain all the essential amino acids needed for growth and repair. In addition, they contain vitamin A, omega-3 fatty acids and vitamin E. However, not all eggs are created equal: tests have confirmed that free range eggs (from hens that were allowed to roam free and were not kept in cages) are nutritionally superior and much less likely to be contaminated with disease-causing bacteria such as salmonella. They also taste better, so whenever possible always choose free range eggs.

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.

Lightly spiced pear quick bread sweetened with honey and studded with raisins. Moist, tender crumb thanks to applesauce and minimal oil.

Mom's French toast soaks white bread slices in cinnamon-vanilla egg substitute, then griddles them golden in margarine. A lighter take on the breakfast classic without sacrificing the crisp-edge, custardy-center texture. Six ingredients, 30 minutes.

Old-fashioned bran muffins made with all-bran cereal, molasses, and a simple shortening batter. Hearty, fiber-rich breakfast muffins with real home-baked flavor.

Frozen French Toast made with thick Texas toast soaked in an egg-milk-nutmeg custard, frozen flat, then baked from frozen for crispy weekday breakfasts in minutes.

Classic French toast made with day-old bread dipped in eggs and milk, fried golden brown. Serve with maple syrup, powdered sugar, or tart jelly for a quick breakfast.

Grandma Thorpe's currant pancakes are griddled rolled biscuit-style pancakes studded with dried currants, buttered hot, and dusted with sugar. A British-Welsh heritage breakfast or tea-time treat.

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Classic French toast: day-old bread dipped in a cinnamon-and-egg custard and fried in butter until golden. A quick, foolproof breakfast for syrup, honey, or jam.

Bread cakes made from soaked stale bread mixed with flour and a whipped egg white, cooked on a hot griddle like pancakes. A Depression-era recipe that turns leftover bread into breakfast.