10 Delicious Breakfast Recipes Ideas

BREAKFAST RECIPES IDEAS – Looking for a delicious breakfast recipe to start your morning today? You’ve come to the right place. From fluffy pancakes to healthy smoothies and every type of egg dish you can think of (egg-and-sausage dumplings, anyone?), we have your taste buds covered. Now, grab a cup of coffee and start scrolling.

1. Eggs Baked in Tomatoes

Two foods you probably have in your kitchen at this very moment: a carton of eggs and ripe tomatoes. But before you go and make an omelet, consider this tomato recipe for eggs baked in tomatoes. Ready to see how it’s done? Good. You’re one step closer to a non-boring breakfast–or dinner, if you’re into that sort of thing.

Image Source – purewow.com


4 servings
2 tablespoons olive oil
8 medium tomatoes
8 large eggs
¼ cup milk
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary or a mixture)


1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with the olive oil.

2. Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes. (Reserve the insides and use them to make tomato sauce or salsa.)

3. Arrange the tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.

4. Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with the fresh herbs. Serve immediately.

2. Cinnamon-Roll Pancakes

Why should you have to choose between cinnamon rolls and pancakes for breakfast? The answer is you shouldn’t. And the solution is this recipe for cinnamon-roll pancakes (yes, with plenty of icing).

Image Source – purewow.com



6 tablespoons unsalted butter, softened
⅓ cup light brown sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
Pinch of salt


2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
1½ cups buttermilk
2 eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Nonstick cooking spray, as needed


1½ cups confectioners’ sugar
3 tablespoons whole milk
½ teaspoon pure vanilla extract


1. MAKE THE CINNAMON FILLING: In a medium bowl, mix the butter with the brown sugar, flour, cinnamon and salt to combine. Transfer to a medium plastic zip-top bag. Squeeze the filling down into one corner of the bag and snip the corner of the bag with scissors. Set aside.

2. MAKE THE PANCAKES: In a large bowl, whisk the flour with the baking powder and salt to combine. In a small bowl, whisk the buttermilk with the eggs, melted butter and vanilla extract to combine.

3. Add the buttermilk mixture to the flour mixture and whisk until smooth.

4. Heat a large skillet or griddle over medium heat. Spray the hot pan with nonstick cooking spray.

5. Working in batches of 3, ladle or scoop ⅓ cup of pancake batter onto a large skillet or griddle. Cook for 1 to 2 minutes. Squeeze a spiral of the cinnamon filling on top of the pancakes. Continue to cook 1 to 2 minutes.

6. Flip the pancakes and cook for 2 to 3 minutes on the other side. Remove from the pan and continue with the remaining batter and cinnamon filling. Set aside.

7. MAKE THE ICING: Whisk the confectioners’ sugar with the milk and vanilla extract to combine. Add additional milk in small amounts, as needed, to make the icing easy to drizzle.

8. To serve, stack three pancakes on each plate and either drizzle with the icing or serve it on the side.

3. Bacon, Egg and Cheese Breakfast Muffins

Guys. This might be the most epic breakfast recipe of all time. We take a savory bacon-and-cheese muffin and bake an egg in it. How, you ask? The method is actually pretty simple. Let us show you the way. (Pro tip: Get yourself a jumbo muffin pan.)

Image Source – purewow.com


6 large muffins
6 eggs
8 ounces bacon, chopped
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon freshly ground black pepper
⅓ cup vegetable oil
1¼ cups buttermilk
1 cup chopped scallions
1½ cups grated cheddar cheese, divided


1. Preheat the oven to 350°F. Grease the cavities of a six-cup jumbo muffin pan.

2. Place the eggs in a medium pot and cover with water by half an inch. Place the pot over medium-high heat and bring the water to a boil. Once it boils, remove from the heat and cover the pot. Let the eggs sit for 10 to 11 minutes.

3. Drain the eggs and run cold water over them. Let them cool completely and then peel and discard the shells.

4. While the eggs cook, heat a medium sauté pan over medium heat. Add the chopped bacon and cook until golden brown and crisp, 6 to 8 minutes. Drain on absorbent paper towels and let cool completely.

5. In a large bowl, whisk the flour with the baking powder, baking soda, salt and pepper to combine. In a separate bowl, mix the vegetable oil with the buttermilk to combine.

6. Pour the buttermilk mixture into the flour mixture, and mix to combine. Fold in the cooled bacon, the scallions and 1 cup of the cheddar cheese.

7. Scoop the muffin batter into the prepared pan, filling each cup a third of the way full (about 3 tablespoons).

8. Place a peeled egg into each cup on top of the batter and press it slightly into the batter. Divide the remaining batter evenly among the cups and press gently around the egg to cover fully.

9. Sprinkle 4 teaspoons cheddar cheese on top of each muffin and then bake until the cheese is melted and golden, 17 to 20 minutes. Let cool at least 5 minutes before serving.

4. Monkey-Bread Danish

You’re probably familiar with monkey bread–that sticky-sweet pastry you pull apart to eat (preferably for breakfast). Well, in this recipe, we take that idea and make individual monkey-bread Danish. Each pastry is pieced together so you can pull it apart, but for a twist, we add a rich cream-cheese filling and a coating of cinnamon streusel. Move over, “egg-in-a-hole,” monkey-bread Danish is the new head of the brunch table.

Image Source - purewow.com

Image Source – purewow.com


12 servings
⅓ cup sugar
⅓ cup brown sugar
⅓ cup all-purpose flour
2 teaspoons ground cinnamon
¼ cup (4 tablespoons) unsalted butter, at room temperature

One 8-ounce package cream cheese, at room temperature
½ cup confectioners’ sugar
2 tablespoons all-purpose flour
1 egg

One 16-ounce package puff pastry, thawed and diced
¼ cup (4 tablespoons) unsalted butter, melted
¾ cup sugar
1 tablespoon ground cinnamon


1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

2. MAKE THE STREUSEL TOPPING: In a medium bowl, stir the sugar with the brown sugar, flour and cinnamon to combine. Add the butter and mix until the sugar mixture is moist and crumbly.

3. MAKE THE FILLING: In a medium bowl, mix the cream cheese with the confectioners’ sugar, flour and egg to combine.

4. MAKE THE DANISH: In a large bowl, toss the diced puff pastry in the melted butter to moisten and coat. In a small bowl, mix the sugar and cinnamon to combine. Add the cinnamon sugar to the buttered puff pastry and toss gently to coat.

5. ASSEMBLE THE DANISH: Mound heaping ¼ cups of puff pastry onto the prepared baking sheets, leaving at least 1½ inches between each mound. Flatten slightly, but make sure the pieces are all touching. Using your fingers or the back of a spoon, press a slight indentation into the center of each mound to make a little room for the filling.

6. Spoon 2 tablespoons cream-cheese filling into the center of each mound. Sprinkle with 2 tablespoons streusel topping.

7. Bake the Danish until the puff pastry is golden brown and the filling is bubbly, 15 to 20 minutes. Cool before serving.

5. Eggs Benedict with Easy Hollandaise Sauce

We usually order eggs Benedict when we go out to breakfast or brunch. Because, truthfully, between the hollandaise and poached eggs, we’ve been a little intimidated to try making it ourselves. Until now. We have the trick to poaching eggs and the trick to making rich, creamy homemade hollandaise sauce. Your breakfast awaits.

Image Source – pinterest.com


4 servings
2 egg yolks
2 teaspoons lemon juice
6 tablespoons butter, melted and still warm
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional)

4 English muffins, halved and toasted until golden
8 slices thickly cut cooked ham
8 poached eggs (see instructions here)
8 teaspoons butter, softened


1. MAKE THE HOLLANDAISE SAUCE: In the blender, pulse the egg yolks with the lemon juice to combine.

2. With the blender running, pour in the melted butter in a slow, steady stream. Blend until you have a thick sauce (thick enough to coat the back of a spoon), 30 seconds to 1 minute.

3. Add the salt, pepper and cayenne; pulse to combine. Set aside.

4. MAKE THE EGGS BENEDICT: Spread 1 teaspoon of the soft butter onto each English muffin half. Place 2 muffin halves on each plate and then top with 2 ham slices and 1 poached egg. Pour 2 tablespoons of the prepared hollandaise on top of each muffin. Serve immediately.

6. Deep-Dish Bacon and Leek Quiche

Wow your brunch quests with this cheesy quiche, loaded with bacon and leeks.

Image Source – countryliving.com


1 recipe Basic Pie Dough
6 slices bacon, sliced
2 large leeks (white and light green parts), sliced
Kosher salt
Freshly ground black pepper
2 tsp. fresh thyme leaves
6 large eggs
2 c. heavy cream
1 c. whole milk
1 tbsp. Dijon mustard
1/8 tsp. freshly grated nutmeg
6 oz. Gruyère, grated (about 1 1/2 cups)
1/2 c. chopped fresh flat-leaf parsley


Roll chilled dough between 2 pieces of parchment paper into a 16-inch circle. Transfer to a 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke bottom and sides of dough with a fork. Line with nonstick foil, leaving a 4-inch overhang. Fill with baking beans or pie weights; chill 20 minutes.
Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.

Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Discard all but 2 tablespoons of drippings. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.
Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyère, parsley, and cooked leeks.

Scatter bacon on bottom of crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the center, and a knife inserted into the center comes out with no runny eggs attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmolding.

7. Cloud Eggs

This impressive dish is so much easier than it looks!

Image Source – delish.com


4 large eggs
kosher salt
Freshly ground black pepper
1/2 c. freshly grated Parmesan
1/4 lb. deli ham, chopped
3 tbsp. finely chopped fresh chives, for garnish


Preheat oven to 450° and line a large baking sheet with parchment paper.
Separate egg whites and egg yolks, placing the egg whites in a large bowl and the yolks in a small bowl.

Season the egg whites with salt and pepper. Using a whisk or a hand mixer, beat the egg whites until stiff peaks form. Gently fold in Parmesan, ham, and chives. Create 4 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests. Bake until slightly golden, about 3 minutes.

Carefully add an egg yolk to the center of each egg white cloud. Season yolk with salt and pepper. Bake until the yolks are just set, about 3 minutes more.

8. Grab and Go Spinach and Ham Egg Bakes

Perfect for anyone one the go, these mini egg bakes pack a nutritious punch.

Image Source – countryliving.com


1 (14.1 oz.) package refrigerated rolled piecrust
4 large eggs
3/4 c. half-and-half
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
1/3 c. finely chopped smoked ham
2 Scallions, Chopped
1 tbsp. chopped fresh dill
2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper


Preheat oven to 375°F with the rack in the lowest position. Unroll piecrust and cut into 12 (4-inch) rounds. Fit rounds into a lightly greased 12-cup muffin tin, pressing up and slightly over sides of each cup. Chill 10 minutes.

Meanwhile, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon into crusts, dividing evenly. Bake until puffed and set, 22 to 25 minutes.
Serve warm.

9. Nutella Pancakes

We’re calling it: This recipe for Nutella pancakes will become your go-to on Saturday mornings. We don’t just slather chocolate-hazelnut spread on top of the pancakes. (That, friends, is a rookie move.) Rather, we’ve come up with a foolproof trick for getting a melty Nutella core inside every single flapjack.


6 pancakes
6 tablespoons Nutella
2 cups all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¾ teaspoons baking soda
Pinch of salt
4 tablespoons butter, melted
1 cup buttermilk
Nonstick cooking spray, as needed
Maple syrup, for serving (optional)


1. Line a baking sheet with parchment paper. Place 6 dollops of Nutella (1 tablespoon each) on the baking sheet, leaving room between each one. Using a knife or offset spatula, spread each dollop into a thin circle (about ⅛-inch thick and 2-2½-inches in diameter).

2. Transfer the baking sheet to the freezer and freeze the Nutella until it’s solid, at least an hour (or up to overnight).

3. When the Nutella rounds are frozen, make the pancakes. In a large bowl, whisk the flour with the sugar, baking powder, baking soda and salt to combine. Make a well in the center of the dry ingredients and add the butter and buttermilk. Mix to combine.

4. Heat a large skillet or griddle over medium heat. Spray the hot pan with nonstick spray.

5. Ladle or scoop ⅓ cup pancake batter onto the hot pan. Place a Nutella round in the center, then spoon a little more pancake batter (1 to 2 tablespoons) on top.

6. Cook until golden, 3 to 4 minutes, then flip the pancake and cook until it’s golden on the other side, 2 to 3 minutes more. Remove from the pan, set aside and continue with the remaining batter and Nutella rounds.

7. To serve, stack three pancakes on each plate. Serve immediately with maple syrup on the side (if using).

10. Loaded Breakfast Sandwiches with Fennel Herb Sausage Patties

Sausage, egg, tomatoes, and parsley wedged between two grainy pieces of Texas toast—perfection.

Image source – hearstapps.com


4 large plum tomatoes, sliced 1/2″ thick
Kosher salt and freshly ground black pepper
2 tbsp. unsalted butter
6 large eggs
Mayonnaise, for serving
8 slices Texas toast-style bread, toasted
fennel herb sausage patties
fresh flat-leaf parsley, for serving
Fennel Herb Sausage Patties
1/2 lb. ground pork
1 garlic clove, chopped
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives
1/2 tsp. fennel seeds, crushed
1/8 tsp. red pepper flakes
Kosher salt
Cooking spray


For the Fennel Herb Sausage Patties: Stir together pork, garlic, parsley, chives, fennel seeds, red pepper, and 1/2 teaspoon salt in a bowl. Cover and chill for at least 15 minutes and up to one day.

Form sausage mixture into four 3 1/2-inch patties. Heat a large nonstick skillet over medium-high heat; lightly grease. Cook patties until gold brown and cooked through, 3 to 4 minutes per side. Drain on paper towels.
To make the sandwiches: Heat broiler to high. Line a rimmed baking sheet with foil; fit with a rack and lightly grease rack. Place tomatoes, in a single layer, on rack. Season with salt and pepper. Break yolks with a rubber spatula. Cook, stirring every 15 seconds, until soft curds form, 3 to 4 minutes.

Spread mayonnaise on 4 slices of toast. Top with eggs, tomatoes, sausage patties, and parsley dividing evenly. Top with remaining toast.

11. Parmesan Egg-in-a-Hole

The classic egg-in-a-hole breakfast recipe gets an easy and savory upgrade with Parmesan cheese and spicy hot sauce.

Image Source – hips.hearstapps.com


1/3 c. mayonnaise
1/4 c. grated Parmesan cheese
6 slices Texas toast-style bread
6 large eggs
kosher salt and freshly ground pepper
hot sauce, optional


Stir together mayonnaise and cheese in a bowl. Spread on both sides of each bread slice, dividing evenly. Cut a 3-inch circle from the center of each bread slice.

Heat a large nonstick skillet over medium heat. Working in batches, cook bread until golden brown on one side, 1 to 2 minutes. Turn and immediately crack an egg into the hole of each slice; season with salt and pepper. Reduce heat to medium-low and partially cover pan. Cook until eggs are set, about 3 to 4 minutes. Repeat with remaining bread and eggs.

Cook bread rounds until golden, about 1 to 2 minutes per side.
Serve with hot sauce, if desired.

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