2,752 breakfast recipes

Lemony apple muffins brighten classic apple muffins with fresh lemon zest and juice plus 2 cups of grated green apple. Optional toasted pecans add crunch to a tender, fruit-packed crumb.

Gluten-free pancakes blended in 60 seconds with rice flour, potato starch, and cornmeal. A buttermilk-based recipe ready in 25 minutes that delivers fluffy, tender flapjacks with no wheat in sight.

Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.

Pumpkin spice pancakes made with real pumpkin puree, melted butter, and pumpkin pie spice. Fluffy, warmly spiced, and on the table in 10 minutes.

Sausage omelet made with Italian sausage, butter, and peanut oil for golden, creamy eggs that fold over savory filling. Ready in 15 minutes for a quick breakfast.

Whole wheat pancakes made with stone-ground Nora Mill mix, buttermilk, eggs, and a touch of melted butter. Nutty, hearty, and on the table in 30 minutes. Four-ingredient breakfast.

Honey lemon balm tea biscuits drop-bake a buttery honey-sweetened batter with fresh chopped lemon balm leaves for fragrant, tender afternoon-tea cookies. A garden-herb biscuit.

Honey and whole wheat waffles with folded-in egg whites for an airy crisp finish. A nutty, lightly sweet breakfast that beats anything from a box mix.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

Apple and cream cheese pancakes. A great way to change-up Sunday breakfast.

Sweet zucchini bread with cinnamon, three loaves' worth of garden zucchini, and a tender oil-based crumb. Two-loaf yield, doubles easily for gifting and freezing.

A satisfyingly dense and moist muffin! I just added a cup of chopped walnuts for a great chunky effect.

Tangy and delicious, a perfect summer breakfast! This recipe makes 20 muffins.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Quick blueberry muffins with orange zest and a crunchy sugar-topped crust that bakes in just 20 minutes for busy weekday mornings

Cornmeal honey blueberry muffins blend rustic blue cornmeal with juicy berries and natural honey sweetness. Eggless and dairy-free, ready in 30 minutes from one bowl.