496 breakfast bread recipes

Cheesy Ham, Bacon, and Sausage Stuffed French Toast recipe

Buckwheat pancakes blend buckwheat and whole wheat flours with skim milk and egg whites, sprinkled with wheat germ on the griddle. High-fiber, low-fat breakfast pancakes ready in 30 minutes.

Sugar free peach oat bran muffins packed with chopped peaches, toasted pecans, and dates. Made with brown rice flour and oat bran for a hearty, gluten-free breakfast muffin sweetened only with fruit.

A genuine pepper bread that is tasty on its own but also scrumptious when used as a sandwich.

Wholesome quick bread made with amaranth and brown rice flour, sweetened with honey. Dense, hearty texture with high fiber and protein.

Light, citrusy orange muffins topped with mandarin segments shaped like little butterflies. A charming breakfast treat kids will love, ready in 40 minutes.

Orange poppyseed muffins made tender with sour cream and packed with double orange flavor from juice and extract. A simple stir-together batter with no mixer needed.

These cinnamon rolls are ready in a snap. There is no mixing, kneading, or resting necessary.

This was a favorite special breakfast treat as a child! Who doesn't love warm frosting on toast?

Annie Mae Jones' cornmeal muffins: pure cornmeal Southern muffins with buttermilk, baking soda, and a splash of butter, baked in pre-heated greased pans for crispy bottoms and tender centers.

Banana bread French toast, 20-minute breakfast that turns leftover banana bread slices into a custardy, golden griddle treat. Just two ingredients, endless possibilities.

Caramel rolls made with frozen bread dough, butterscotch pudding mix, brown sugar, butter, and cinnamon. A shortcut sticky bun with an overnight rise option.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Original yeast-based Amish Friendship Bread starter that ferments for 10 days, then divides into portions to share or bake. The Pennsylvania Dutch tradition starts here.

Hearty oatmeal butterscotch muffins with rolled oats soaked in buttermilk, dark brown sugar, and a generous load of butterscotch chips. A make-ahead breakfast batch that yields 18 tender muffins.

Soft, cinnamon-spiced muffins made with real watermelon juice and pulp, studded with plump raisins. A unique breakfast bake that puts leftover summer watermelon to brilliant use.