Breakfast and Brunch Recipes from Food & Wine
Savory and sweet breakfast and brunch recipes from Food & Wine magazine.
Scrambled Egg and Swiss Chard Tacos
These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped with salsa verde and sour cream.
Potato-Scallion Frittata with Manchego Cheese
Made with 18 eggs, two cups of cheese and one cup of cream, this frittata makes a decadent brunch dish for a crowd.
Almond-Butter-and-Jelly French Toast
This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB and J. Instead of peanut butter, it's made with almond butter.
Ham and Potato Chip Tortilla
Adding jalapeño potato chips to a simple egg tortilla (a Spanish omelet) gives it a salty, spicy zing. Serve extra chips on the side.
Monte Cristo Strata
In this rich and hearty dish, bread, ham and cheese are baked in an eggy custard; grainy mustard and tarragon add a lovely, vibrant flavor.
Eggs Benedict with Bacon and Arugula
In this version of eggs Benedict, applewood-smoked bacon is used instead of the usual Canadian bacon, because of its rich flavor and crisp texture. Serve atop an English muffin for a delicious morning meal.
Mixed-Berry Dutch Baby
A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. This terrific version folds in fresh berries to create a wonderful summer dessert that's also great for breakfast.
Light and Fluffy Baked Apple Pancake
Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake.
Sweet Breakfast Quinoa
"This breakfast will make your day so productive," says Jill Donenfeld about her maple syrup-sweetened quinoa. Quinoa is naturally loaded with protein and fiber.
Lao Omelet with Dill, Scallion and Thai Chile
The dill, fish sauce and scallions in this round omelet may seem like an overly bold combination of flavors, but the result is surprisingly delicious. It's also adaptable: Eat it for breakfast or as a quick, light supper.
When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.
Jeff Potter offers a waffle recipe made with yeast instead of baking powder in his book, Cooking for Geeks. A yeast enzyme called zymase helps make the waffles rich and sweet.
Three-Grain Cereal with Dates and Cinnamon
Chef Quinn Hatfield cooks big batches of pearled barley and quinoa to keep in his refrigerator for this hot cereal, which comes together in minutes. He also uses the grains in salads. The mixture of cinnamon and chopped dates makes this breakfast nicely sweet—no extra sugar needed.
Sweet Potato Doughnuts
Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughnuts. The sweet potato in the dough adds a lovely, earthy flavor. Instead of slowly baking the potato in the oven, microwave it for just 10 minutes.
Wake up to the smell of fresh blueberries and bananas in a sweet combination of flavor in these classic flapjacks.
Raspberry-Swirl Sweet Rolls
These soft, puffy yeast rolls put a fun twist on a classic cinnamon bun. For variations, switch out the raspberries for another frozen fruit such as blackberries, strawberries, or blueberries.