31 of Our Best Breakfast Recipes to Jumpstart Your Mornings

With salad and bread, this vegetarian dish makes a hearty dinner or brunch, but you could also cut it into small pieces and serve it as an appetizer.

This will be your new breakfast staple. Meal prep a batch and enjoy a quick breakfast throughout the week.

Reader Maryanne Welton, of Palo Alto, California, makes this breakfast dish at the end of summer when her garden produces a bounty of tomatoes.

This easy breakfast or supper dish takes a cue from Mexico, where nopales are popular with eggs, and from America, where we like to add roasted potatoes.

Spring flavors come together in our favorite new quiche combination. The tart looks especially pretty baked in a rectangular pan, but you can use a 9-inch round tart pan instead.

This Mexican-inspired version of a breakfast favorite uses fresh salsa instead of the traditional, heavy Hollandaise sauce. Serve with a side of refried beans.

An open-faced version of an egg sandwich that works as an elegant breakfast or a light dinner, served with a green salad and a glass of white wine.

Poaching is a fast, easy way to enjoy the flavor of fresh eggs. They’re served over a simple oven-roasted hash.

A classic frittata just might be the easiest breakfast to make for a crowd—cook the veggies and sausage, whisk the eggs, put the mixture in a pan, and then bake!

To your usual scrambled eggs up a notch, add Aleppo pepper and goat cheese.

If you’re looking for an over-the-top brunch dish for a celebration, this is just the ticket.

Baking pancakes in a sheet pan instead of on the griddle means the cook gets to sit down at the table too. The creamy ricotta cheese and whipped egg whites in the batter ensure that the pancakes stay fluffy and moist.

Make this batter early in the week, then scoop and cook a muffin every day for a healthy breakfast in a flash.

These sweet and spicy waffles are the perfect fall breakfast treat.

This recipe was created for camping, but they taste just as good at home.

The luscious sauce makes this French toast taste like sticky toffee pudding. (Put leftover sauce on ice cream.)

Even if you’re a baking newbie, you can turn these out with ease, thanks to frozen puff pastry. To keep them from sticking, remove the pastries from the pan right after baking.

Sunset reader Jayne Bohannon of Gunnison, CO, contributed this poofy oven pancake, suomalainen pannukakku, which is like a cross between a Dutch baby and a French clafoutis. Her Finnish great-great-grandmother used to serve it at for family gatherings at the spa she started in Berkeley, CA. Bohannon adds a berry swirl and fresh fruit on top. Try it for dessert or brunch.

Beating the egg whites and folding them into the batter makes these hearty, nutritious pancakes surprisingly light in texture.

This decadent French toast is sure to impress with its fluffy, mascarpone filling and blackberry syrup.

This easy blueberry coffee cake gets some of its tenderness from the addition of yogurt and has crunch from the walnuts.  It’s a great choice when you need something sweet for breakfast or brunch.

This recipe was developed with camping in mind, but it makes for a savory and hearty breakfast at home.

To scoop up every bit of this spicy egg and tomato dish, popular in North Africa and Israel, we brushed slices of pain au levain with oil, then toasted them on a grill pan.

Congee and its variants are a staple throughout Asia, including Vietnam, where you’ll most commonly find people eating the comforting, soupy rice porridge at breakfast. Chef Eric Banh grew up in Saigon and created this rich chicken version for his Seattle restaurant Ba Bar. He adds that it’s good too “as a midnight snack after you drink a lot.” Most of the work for the congee can be done ahead.

Drink your morning smoothie from a bowl! With a variety of toppings, this easy breakfast movement is the healthiest way to turn a smoothie into a morning meal.

Time: 2 hours. Cafe Pasqual’s in Santa Fe is known for its inventive takes on classic Mexican cuisine, and this breakfast twist on chiles rellenos is a good example. The restaurant uses Anaheim chiles, but we opted for poblanos because they’re easier to work with. Still, roast a couple of extras in case any get torn when you peel them.

The cream cheese and salmon in these wraps make for decadent breakfast burritos. If you’re in the mood for meat, you could easily substitute bacon or sausage for the fish.

Yes, you can always use instant, but steel-cut has a chewier texture and deep, nutty flavor. It also freezes well (add the fruit after defrosting), so make a big batch on the weekend.

You can make these in minutes if you use store-bought salsa and canned refried beans.

Eggs and asparagus are a perfect pair, accented with salty prosciutto, chives, and lemon.

Who says vegetables are only for lunch and dinner? If you want to serve this breakfast salad warm—which is what we’d do—let the vegetables come to room temperature and wait to toast the bread until just before serving.