Breakfast Recipes & Ideas

Love the idea of a smoothie for breakfast, but wish it filled you up a little more? I hear you, and I’m totally with you. My main criteria for any breakfast, including smoothies, is one that isn’t going to leave my stomach grumbling a couple hours later. The key to a good breakfast smoothie is making sure it has the power to carry me through the morning. One of the easiest ways to do this? Add a scoop of oats!

I don’t know about you, but when I think about pancakes, the first image that comes to mind is a tall stack of fluffy buttermilk pancakes covered in maple syrup. But that’s only beginning for pancakes — they’re the perfect vehicle for getting more veggies into your meals. Keep in mind that some veggies will work better than others. Ultimately, it all depends on the kind of veggie pancake you want to create.

Every morning, almost on autopilot, I make a smoothie — tossing spinach, a nub of pungent ginger, a generous squeeze of lemon, and apple into my blender, along with a splash of coconut water. Then came the morning when I opened the fridge and realized I was completely out of apples, so I took to the freezer, hoping I had something lurking in there that would work as a worthy and delicious substitution.

Poached eggs are a glorious thing. It’s easy enough to make them on the stovetop when you’re just cooking one or two, but for making a larger batch of poached eggs, it’s time to reach for the slow cooker. The easiest way to make a whole bunch of poached eggs at once is with the slow cooker. As with any slow-cooker recipe, this process does take longer than the stovetop method. But we don’t rely on our slow cookers for quick meals, right?

No matter the entrée, an Indian dinner just isn’t complete without a side of naan. In fact, I’ll happily skip the rice and double down with an extra piece of naan every time. But this puffed flatbread has the power to move beyond dinner accoutrement. It’s worthy of a role far better — like actually being the main course.

I’ll skip the thick, flat, dense eggs, thank you very much. Instead my favorite scrambled eggs involve a plate piled high with large, soft yellow curds that spring back with the lightest touch and practically melt in my mouth; the kind of eggs that are fluffy and almost cloud-like. A quick splash of milk or cream certainly makes for tender eggs, and might even give them some fluff, but there’s another ingredient that does the job even better. It’s seltzer!

Making a really good smoothie is more than just piling ingredients into your blender. The way the ingredients are layered has a big impact on the way the drink is processed and on the final texture. To whip up a creamy smoothie, you have to know when to add ingredients to the blender. The first order of business is dividing the ingredients into different categories based on their texture and consistency; this determines when they’ll be added to the mix.

The amount of protein powders on the market is staggering. And while you don’t necessarily need to invest in one to add to your smoothies, they’re another great way to add a nutritious boost to them. But if you do decide to try one, what kind of protein powder should you choose? Whey and casein protein are two of the most popular options. The only thing that makes them similar is that they’re both dairy proteins found in milk. Otherwise, they are quite different.

Even if you haven’t tasted it in years, one bite of boxed cake mix has a sweet way of churning up nostalgic feelings that leave a smile on your face. Sure, baking cakes and cupcakes are the obvious ways to go when handed a box, but they only scratch the surface of all the surprising and playful things this ingredient can do.

You know how really good chocolate chip cookies boast chips in every bite? Well, the same goes for the berries in blueberry muffins. Every time I set out to make them, I start with one mission in mind: maximize the berries in every way possible. And I want you to do the same. Here’s a little cooking tip to help you pack way more berries into your muffins. While you may think that fresh berries are the key to those intensely fruit-packed muffins you crave, this is actually not true.

Breakfast really can feel like a chore on those crazy weekday mornings, leaving you all too often to skip it entirely. But lean on your slow cooker to make a few morning meal staples and suddenly it’s not so hard. Toss the ingredients in at night or on a lazy Sunday afternoon, and breakfast will be ready whenever you are. If you ever thought baking your own bread was too fussy, then you haven’t tried baking it in a slow cooker.

Quiche fits the bill any time of day, be it breakfast, brunch, lunch, or dinner. You can make it rich and decadent, with the butteriest crust and heaps of cheese, or you can lighten it up and pack it with flavorful veggies. Whichever way you choose, it’s a guaranteed hit. That is, as long as you avoid a few common quiche-making mistakes. Baking a quiche is really quite simple. In its most basic form, it’s a custard of eggs and milk baked in a pie crust.

Fruit is a natural pairing with a bowl of yogurt, yet for some reason this is one place watermelon simply doesn’t get its due. Well, we’re changing that and making up for lost time with this summery watermelon and yogurt parfait. Sweet watermelon chunks really are an ideal pairing with yogurt, especially when layered with crunchy granola and a drizzle of honey. The fresh, crisp texture of the fruit is a nice contrast to both the creamy yogurt and the firm granola topping.

Casseroles are truly comforting, but don’t be fooled — this warm and hearty baked dish is not just reserved for warming up on cold winter nights. Here are five easy ways to make any casserole taste like summer. Go beyond the seasonal ingredients that are around for the whole summer and hone in on the ones that are here and gone almost in the blink of an eye. Fill your casserole with hyper-seasonal ingredients, like hatch green chiles or heirloom tomatoes.

While there’s nothing better than oatmeal cooked over the stove, sometimes cooking it in the microwave is your best (or maybe only) option. Whatever the reason, a microwave can produce a satisfying bowl of oats. If you know a few tricks, it can produce an even tastier one than you might imagine. Oatmeal made with milk is not only richer and extra creamy, but it’s also higher in protein and thus even more rib-sticking.

I would be highly surprised to find someone who doesn’t like a breakfast sandwich of some kind. They are typically very easy to make and they don’t take a lot of time to put together. They keep you full until lunch and they’re a good choice for a breakfast on the go. But that’s also why it’s very easy to get stuck in a breakfast sandwich rut.

Breakfast is my favorite meal of the day. Even when I’m crunched for time in the morning, I always make breakfast. Since sandwiches are so easy to put together, they’ve become my go-to for both lazy weekends and quick meals to eat on the way to work. I do love eggs, but sometimes there’s just no need for them; breakfast sandwiches can be just as delicious and satisfying without them. Here are seven eggless ideas to add to your weekly routine.

There’s no denying that gluten-free products are popping up everywhere in the grocery store. You can find replacements for almost everything including bread, pasta, waffles, pancakes, baked goods, and more. But what if you didn’t have to buy a replacement? There are lots of naturally gluten-free products out there as well. Here are seven ways to eat breakfast sandwiches without bread. Crisp, refreshing lettuce is a great alternative to sandwich bread.

Take a moment and think of your favorite breakfast sandwich. If it’s made with bread, what kind? What are the fillings? Does it have meat, eggs, or cheese in it? Some of you might be thinking of the classic egg and cheese, while some might picture a vegan medley of vegetables without any egg and cheese at all. No matter what you dream of eating in the morning, here are three tips to make any breakfast sandwich better.

With cooler mornings comes the immediate desire for something warmer to wake up to. The cold bowl of yogurt and granola gets swapped out for a comforting bowl of oatmeal as the season turns to fall. But oats are only as good as how they are made. Here are seven tips to achieve oatmeal success throughout the season. While oatmeal is supposed to be soft and porridge-like, sometimes it can be just a little too mushy. To solve this problem, try cooking up a mix of both rolled and steel-cut oats.

There is no better way to start the day than with a breakfast sandwich. Seriously, no one at the office is going to be jealous of your cereal bars and yogurt. However, everyone will be looking at you like a lottery winner if you walk in with that magical combo of egg, cheese, sausage or bacon, and a bun, bagel, or English muffin. Extra credit if your sandwich is homemade. But even if you’ve assembled the elements just so, you still need to get your creation from here to there.

The slow cooker egg casserole might just be the very best breakfast to ever make its way into your kitchen. Whether you cut it up and turn it into a breakfast sandwich or spoon it onto a plate, there’s a lot to love about a hot and satisfying meal that cooks while you sleep. Ready to master the slow cooker egg casserole? These are the five tips that will get you there. Before adding any ingredients to the bowl of the slow cooker, remember to coat it with non-stick cooking spray first.

The Sunday Scaries are a real thing. Nervousness about the week ahead sets in just around breakfast time — here’s a way to conquer it. Do this when you’re making that leisurely pancake breakfast in your pajamas at 10 a.m. and know that Monday morning is going to be a little less painful because of it. It’s a little tip, but a brilliant one. Double up that batch of pancakes or waffles and cook them all up.

These are the kits you prep and package now to save time later. The real beauty of these slow-cooker breakfast kits is their versatility. With a standard template, it’s easy to mix and match ingredients to make your favorite variation. There’s no set recipe, but rather a basic template to help you bring these kits together. The template calls for standard components, not including the eggs, which get added fresh when you’re ready to cook.

A staple of both Venezuelan and Colombian cuisine, arepas are versatile enough to eat for breakfast, lunch, and dinner. This corn-based griddle cake is also naturally gluten-free and reheats even better than bread, bagels, or English muffins, which makes them the best vessel for a breakfast sandwich you’re not eating — yet. This summer I began a love affair with arepas after eating them at an arepa kiosk in a food hall here in Atlanta.