Breakfast recipes

Low-calorie banana French toast made with egg substitute and reduced-calorie bread, topped with vanilla yogurt and pan-seared banana slices. A lighter brunch that still satisfies.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

Oven pancakes baked on a hot buttered sheet pan with buttermilk batter. No flipping, no standing at the stove. A batch of golden pancakes in under 15 minutes.

Mandarin pancakes made from a simple hot water dough with sesame oil, rolled paper-thin and dry-cooked in an ungreased pan. The classic wrapper for Peking duck and mu shu pork.

Fluffy buttermilk pancakes with separated eggs and folded-in stiffly beaten whites for extra lift. A from-scratch griddle recipe with tangy flavor and cloud-like texture.

Elegant oatmeal custard baked in a water bath with egg yolks, cinnamon, vanilla, and scalded milk folded into cooked oatmeal. Served hot or cold topped with fresh berries.

Baked apple French toast casserole with caramelized brown sugar apples on the bottom and custard-soaked bread on top. Make it the night before and bake for a hands-free brunch.

Southwest omelette with nopalitos cactus, chunky salsa, and Monterey Jack cheese. A broiler-finished egg dish with bold Tex-Mex flavor, ready in 25 minutes.

Make-ahead baked French toast coated in crushed corn flakes for an ultra-crunchy shell. Prep the night before, bake in the morning, no standing at the stove flipping slices.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

Overnight praline French toast baked on a sticky pecan-brown sugar base. Thick French bread soaked in egg custard, flipped onto a caramel-nut layer, and baked until puffed and golden.

Oatmeal cooked in milk and water for a creamier, richer bowl than water alone. Includes directions for flaky, creamy, and chocolate oatmeal variations.

Easy egg bake on a crescent roll crust with cubed ham, Monterey Jack cheese, onion, Dijon mustard, and basil. A quick brunch casserole ready in 30 minutes.

Sourdough pancakes made with active starter, evaporated milk, and baking soda for extra-tangy, fluffy flapjacks. Mix, let it foam, and griddle. Uses up sourdough discard.

Spanish-style omelet filled with a slow-simmered onion and tomato sauce with red pepper heat. A diner-classic folded omelet that earns its flavor from patient sauce work.

Fiddleheads on toast turn early-spring foraged fern shoots into a brunch dish with white sauce three ways: with hard-boiled eggs, crispy bacon, or rolled in ham and broiled.