Breakfast

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

This Dutch baby is great for breakfast, lunch—or really any time.

From the gooey cinnamon rolls at your favorite bakery to the nutty sticky buns drawing crowds at the coffee shop, breakfast buns have never been bigger.

It's too hot for pumpkin spice lattes.

This apple pancakes recipe features a serving of whole grains and produce that you get to pour maple syrup over. Yes please!

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.

Quick tips for turning your favorite muffins vegan without uprooting everything in your life.

You're probably a few bananas over the limit.

A Southern chef's trick to easy, homemade Grape Nuts for breakfast (and they won't break your teeth).

The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.

We call this delightful apple and fig custard recipe “dessert for breakfast.”

Get a serving of vegetables with this carrot cake oatmeal before you even leave the house!

You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.

A little TLC (and a few wildcard ingredients) make this the greatest granola recipe of all time.

Sweet or savory, can we all just agree that pancakes rule?

These are the breakfast recipes you need to master.

No French toast, waffle, biscuit, or oatmeal is complete without a syrup, jam, or compote to go along with it.

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

When you smell these cooking, it's impossible to sleep in.

Combining the sugary filling with dried spice (in this case, juniper) infuses the buns with flavor and perfumes them from the inside. 

Take the butter to the edge of burning; the deep toasty, nutty flavors that develop are a needed counterpoint to the earthiness of the buckwheat. 

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.