Breakfast

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

Not obsessed with the earthy, nutty flavors of matcha tea yet? These doughnuts will do the trick.

Pancakes don't have to be weekend-only fare. They also don't have to be indulgent. Here's how to make healthy, weekday-friendly flapjacks.

Heartier than toast, more satisfying than porridge—stir-fried grain bowls are the awesome, healthy weekday breakfast you've been looking for.

Ripe, juicy heirloom tomatoes don't need much to shine. But when you pair them with creamy ricotta cheese, salt and pepper, and a drizzle of olive oil, you've got the makings of the toast with the most.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

Your breakfast is about to get a whole lot better, thanks to that can of coconut milk lurking in your cabinet.

Move over challah and brioche. The French toasts capturing our imaginations these days are all about the most decadent pastries in the basket.

In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.

This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.

How do you make iced coffee even better? Add rosemary simple syrup, cream, and shake it up, baby.

You don't have to be a veg-head to love these banana and buckwheat vegan pancakes.

Frittatas are so easy and healthy, why wouldn't you make one for a weekday breakfast?

Graham cracker soup is the best, easiest, cheapest, (and okay, maybe also the weirdest) breakfast you haven't tried yet.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

If you can’t find currants (check the farmers’ market first), use any other berry or a mix.

Like coconut? Try using coconut manna instead of butter on your toast.

Got tortillas? Got scrambled eggs? You're halfway to making this easy, weekday breakfast migas recipe.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Forget the butter. Forget the bowl. What you really want to be eating is yogurt—on your toast.

If you have time to brew a cup of coffee, you have time to make your own skillet jam in the morning. It's worth it!