Breakfast

Fatteh hummus serves four, but it’s mine, all mine.

Between these blondies and Daylight Saving, your mornings are getting brighter.

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.

Two breakfast cravings, one circular thing.

There isn’t anything more perfect than a fully loaded everything bagel for breakfast—and now you can eat it in quiche form.

You probably have all the (vegan!) ingredients in your kitchen right now.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

A breakfast you’ll want to eat on repeat.

These weeknight go-to recipes look a lot like brunch.

You won’t wanna wait til morning.

This crispy-custardy, hands-off dish feeds all 12 reindeer—whatever their names are.

Breakfast has never been more rewarding.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.

Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it.

It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?

These salty-sweet scones are spiked with a bright spicy note of black pepper and are as delicious alongside a baked ham or roast beef as they are with a platter of scrambled eggs.

This baked oatmeal is the make-ahead breakfast your holiday plans need.

It's a breakfast that will fuel your entire crew until the main event.

This not-too-sweet quick bread is like your favorite piece of toast in cake form.

Cold bits of butter in the dough ensure flaky scones. And 4 tsp. of Diamond Crystal kosher salt may sound like a lot, but it makes all the difference.

Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

Tired of sub-par gluten-free muffins, senior food editor Anna Stockwell developed one that’s healthy enough for breakfast, decadent enough for an afternoon treat, and full of fall flavors.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.