The Only List Of Breakfast Recipes You'll Ever Need

Everyone needs a few recipes in their bag of tricks when it comes to breakfast dishes. Whether I'm having a quiet morning to myself, sharing the morning meal with a friend, or serving brunch to a hungry crowd, I tend to rely on versatile recipes that can be adapted to what I have in my pantry and fridge. Mornings are not a time for stress. Make it easy on yourself when you tuck these highly-reliable, infinitely customizable breakfast recipes in your proverbial back pocket. You won't be sorry.

French omelet

French omelets are characterized by their creamy, custardy, slightly undercooked center. Unlike their American counterparts, these European eggs are meant to be pale on the outside and barely cooked through. The filling often consists of herbs and cheese, which get perfectly rolled up in the eggy mixture when the eggs are still wet and underdone. These European-style omelets are delicate, lush, and no doubt make the perfect addition to whatever breakfast spread you aim to throw together.

This recipe from Serious Eats produces a beautiful, classic French omelet you can be proud of. If you have three eggs, a pat of butter, and a good nonstick pan, you're well on your way to perfecting this dish. Cooked over moderate heat for maximum control, the eggs have every chance to reach their ideal level of doneness, while using a plastic or wooden fork prevents damage to your pan's nonstick surface. You'll love how thoughtful and customizable this recipe is, letting you decide on whatever filling you want (or no filling at all).

Blueberry muffins

Blueberry muffins are a classic breakfast pastry choice, whether you're visiting a bakery or whipping up a batch at home. These individually-sized quick breads are so-called because they use quick leaveners such as baking soda, baking powder, or a combination of the two instead of slow-rising yeast. While they are similar in size and general appearance to cupcakes, muffins are widely accepted as a breakfast food because of their more subdued sweetness and lack of frosting.

This recipe from Smitten Kitchen is one I love for its unabashedly high ratio of fruit to batter. Made with butter, yogurt, and bit of lemon zest for brightness, these muffins make good use of seasonal blueberries, but I could also envision making them with raspberries, blackberries, or even diced apple chunks. Their versatility and ideal level of sweetness makes these muffins worthy of being added to the regular breakfast lineup.


Waffles are similar to pancakes except they get cooked in a waffle maker to get those lovely divots that happen to be perfect for holding on to syrup. While they are made using the same ingredients as pancakes, waffles tend to be crispier, more caramelized on the outside and light on the inside. In texture, they are closer to beignets or doughnuts, as they are essentially encased in oil in the waffle maker and fried. A pancake-doughnut hybrid? Count me in.

This basic recipe for classic breakfast waffles comes from the good folks at The New York Times. The ease and simplicity of this take on waffles is dangerous if you're someone who's trying to maintain a low-carb diet. Within a few simple steps, you will be rewarded with airy cakes that manage to be perfectly crisp around the edges, while also maintain a seemingly impossible level of fluffiness. Whip up a big batch for the weekend and freeze some for another day.


Like muffins, scones are a beloved breakfast pastry. They satisfy your craving for something sweet without being over the top, which is something I can certainly get on board with. These delectable quick breads are delightfully crumbly and tender, lightly sweetened, and sometimes glazed. They can also be baked with fruits such as cranberries or treats like chocolate chips. Enjoy them with a smear of butter, a dollop of jam, or a spoonful of clotted cream if you're feeling inspired by British tea time.

This recipe from Joy the Baker is sweet, dreamy, and perfect for breakfast. Cozy scones always feel like a treat and these take the notion to the next level. Made with cold butter for a tender crumb, buttermilk for a bit of tang, blueberries for sweet-tart charm, and maple syrup, these scones are a study in balance and depth of flavor. Break them open and enjoy with softened butter and you're bound to head off into your day with a smile on your face.


Flat, thin, round, and often stacked, pancakes epitomize weekend breakfast joy. These griddle cakes are golden on the outside and spongy on the inside. They are often enjoyed with generous pats of butter, thick maple syrup, and sometimes fresh fruits. The best ones are fluffy but not too thick, light not dense, and soft in the center. They must be served warm to help the butter melt all over and ought to be eaten as soon as the platter arrives at the table.

This recipe from is as classic as they come. There is nothing unusual about it, as it uses the typical ingredients and follows the same trajectory as many pancake recipes — and that's precisely what I like about it. These pancakes turn out terrific every single time and I've even folded in some extras when I've wanted something different. Try fresh blueberries, rolled oats, or chocolate chips!


Biscuits are similar to scones in texture and appearance and have their own stronghold on the breakfast pastry category. Like scones, biscuits are made with flour, leavener, fat, and dairy. That said, there are distinct differences. Biscuits tend to be light and flaky with layers in between in addition to being softer, crumblier, and not as dry as scones. Biscuits tend to fare better when they are left plain or seasoned with fine ingredients such as shredded cheese or finely chopped herbs rather than chunks of fruit.

This buttermilk biscuit recipe comes from my days working as a pastry chef at a popular NYC bakery. They are classic, fluffy biscuits with tons of layers. Made with unsalted butter and buttermilk, these are easy to make and only require that you use cold ingredients and fold the dough with care. Do not be afraid of the high oven heat, as it will reward you with perfectly golden biscuits for all your breakfast needs.

Breakfast casserole

Foods cooked in a large deep dish are often referred to as casseroles. Think shepherd's pie, tuna noodle, and lasagna. The breakfast casserole makes the concept morning-appropriate by cooking traditional breakfast ingredients in said deep dish, making this meal particularly suited to feeding a crowd. These morning varieties often contain eggs, meat, and veggies. Since you can add to the breakfast casserole whatever ingredients you happen to have on hand, this dish is extremely adaptable and wildly popular.

Try this recipe from Sally's Baking Addiction to make a rich and satisfying breakfast casserole for feeding a small crowd. This one is super easy and you can make it ahead of time to boot — both qualities that any busy home cook can appreciate. I love how colorful and hearty this dish can be with its layers upon layers of textures and flavors. Making this breakfast gem is a terrific way to incorporate tons of protein and veggies into your diet first thing in the morning.


Ah, the frittata. It is without a doubt one of the most versatile egg dishes I know of. Lightly whisk together some eggs and fry them up in a pan along with whatever chopped up meats and veggies you happen to have on hand. Think of this magical dish as akin to a Spanish omelet, a pastry-free quiche, or a pan-fried version of the illustrious breakfast casserole. With little effort, you are rewarded with a breakfast dish that's colorful, filling, and wholly impressive to whoever you happen to be feeding.

This recipe for an adaptable frittata comes Incredible Egg. Streamlined steps and customizable ingredients make this take a mainstay for any day of the week. Start weekday morning or weekend brunch in style by serving up a perfectly cooked frittata filled with chopped leftovers, vibrant veggies, or anything you want. Pssst. I've been known to prepare this for dinner, too.

Ready to start your morning right?