2,805 breakfast recipes

This sweet cheese omelet blends cream cheese, cottage cheese, cinnamon, and vanilla into fluffy eggs for a low-carb breakfast that tastes like cheesecake. Top with sour cream for extra richness.

Saucy Potatoes: frozen hash browns, stewed tomatoes, and Velveeta cooked in the microwave in 20 minutes flat. A simple 3-ingredient cheesy potato side dish that works for breakfast or dinner.

Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.

Homemade easy doughnuts are baking-powder doughnut drops fried golden in hot oil and rolled in sugar while warm. No yeast, no shaping, no special equipment needed for this old-fashioned breakfast treat.

This overnight SPAM and egg brunch casserole layers bread cubes, SPAM, and Velveeta in a custard of eggs, milk, and dry mustard. Assemble the night before and bake in the morning for an easy crowd-pleasing breakfast.

Mom's French toast soaks white bread slices in cinnamon-vanilla egg substitute, then griddles them golden in margarine. A lighter take on the breakfast classic without sacrificing the crisp-edge, custardy-center texture. Six ingredients, 30 minutes.

Cilantro Waffle Chips with Chunky Guacamole recipe

Classic fruit salad with oranges, apples, and pineapple tossed in a warm brown sugar glaze and topped with coconut. Simple, refreshing, and perfect for brunch.

Baked Fluffy Orange French Toast with Marmalade Sour Cream recipe

Pan-Fried Salmon Croquettes with Bell Peppers recipe

Overnight baked French toast layered with cinnamon apples. Thick bread slices soaked in vanilla custard, topped with spiced apple slices and a buttery cinnamon sugar crust that bakes golden.

Favourite Peanut Butter and Jelly French Toast recipe

Light Weight Watchers banana French toast with vanilla yogurt topping and caramelized banana slices. Reduced-calorie bread and egg substitute keep it guilt-free.

Classic Southern grits cook low and slow with constant stirring until they reach creamy, spoonable consistency that's neither runny nor stiff.

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.