Treat yourself with your favorite restaurant breakfast made in your own kitchen.
There’s something savory or sweet for everyone in this mix of recipes.
Feta and fontina cheeses add a rich depth of flavor.
Photo: Victor Protasio
Serve it for brunch or anytime you have extra zucchini on hand.
And don’t worry, this impressive brunch recipe is easy enough for anyone to master.
Baked Oatmeal With Banana, Raisins & Walnuts
How do you make oatmeal even easier?
Victor Protasio
Here we combine oats with milk and yogurt and flavor them with spices.
Banana and raisins add natural sweetness.
Once combined, the oatmeal is baked in the oven for a no-fuss breakfast the whole family will love.
Not only does that allow them to develop extra flavor, you get more shut-eye.
Eggs and cheese help pack it with protein, while fresh dill boosts its flavor.
Crackle-Topped Rhubarb Coffee Cake
Chunks of rhubarb accent this moist, tender cake.
Sprinkle cinnamon and sugar over the batter before baking to create a crisp top.
Enjoy a slice of rhubarb cake for breakfast or dessert.
We suggest making the sauce while your casserole cooks and serving the final product with some fresh fruit.
Carson Downing
Look for sprouted bread in the freezer section of your grocery store.
Egg-Avocado Breakfast Sandwich
This fresh-tasting bagel breakfast sandwich comes together in minutes with just a few ingredients.
Creamy avocado pairs with crunchy onions and sprouts for a filling, healthy breakfast with layers of flavor.
Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
Strawberry-Orange Breakfast Cakes
Yes, you’re free to pull off baked goods on busy mornings!
With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes.
Oatmeal Pancakes with Maple Fruit
Have a full house and need a breakfast idea?
Jennifer Causey
Here’s a quick pancake recipe that serves eight!
Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.
Serve with pure maple syrup.
Photo by: Carolyn A. Hodges, R.D.
Using the French method for soft curds, the beaten eggs are cooked slowly.
For the best results, use a nonstick pan.
Greg DuPree
Evan de Normandie
