Breakfast – the most important meal of the day. It’s also my favorite meal of the day. After having lived in Europe and China for a decade, it’s my opinion that nothing beats standard American breakfast foods in terms healthy, filling, and delicious meals.
Diner style potato hash, fluffy pancakes, bacon, sausage and some kind of egg, along with a cup of coffee in the morning is all you need to keep you going until noon. There’s just something about a hearty breakfast (infused with coffee, of course) that really sets my day off in the right direction.
Maybe it’s the fact that working a typical 9-5 means most of us don’t really have time to sit down for this meal except on the weekends or special occasions. I’m sure there’s some psychological effect of being a kid an only big breakfasts on the weekends when mom had time to cook. Who knows.
Regardless of whether or not you share my nostalgia, breakfast is a meal that can do a lot for you. Getting some calories in your body early in the morning gives you some kindling to start the furnace and get your muscles moving in the morning.
Protein keeps you full until lunch, and liquids cure your dehydration from sleep, meaning you’ll be able to think more clearly. Despite recent studies showing that adding breakfast to your schedule isn’t the ‘easy way’ to lose weight, it’s still a very simple way to start your day on the right foot.
Best American Breakfast Foods
Many of the meals on this list are traditional American breakfasts, including those we’ve been eating for generations. Others are more modern additions. After all, we’re now becoming a global village and foods from many other countries are starting to be a part of our breakfast traditions.
Here’s a list of 24 classic American breakfast staples…even though French toast, Belgian waffles, and English muffins might make you do a double take.
Pancakes and Maple Syrup
Who doesn’t love waking up to the smell of pancakes? There is something about pancakes that suggests that the day is going to be great, especially if you are sharing them with your family.
Regardless of how much of a hurry you are in, pancakes is one breakfast that you really do need to take slow. This makes them a fantastic way to slow down and get your day going on the right food, rather than rushing right from the start.
- 1.5 cups all-purpose flour
- 3.5 tsp baking powder
- 1 tsp salt
- 1 tbsp white sugar
- 1.24 cups milk
- 1 egg
- 3 tsbp melted butter
- Sift Together Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Mix Wet Ingredients: In another bowl, beat the egg and then mix in the milk and melted butter.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir just until blended. Do not overmix; the batter should have small lumps.
- Heat Pan: Heat a lightly oiled griddle or nonstick frying pan over medium-high heat.
- Cook Pancakes: Pour or scoop the batter onto the griddle or pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
- Enjoy your pancakes with your favorite toppings like maple syrup, fresh fruits, or a dollop of whipped cream!
- Avoid flipping pancakes multiple times for a more fluffy texture. You’ll know when the bottom is done cooking when you see lots of bubbles appear at the top and the edges of the top start to cook.
- Pancakes will tend to cook faster as your pan heads up, so the first pancake may take longer, but shorten the cooking time after your first pour for subsequent pancakes to avoid burning them!
Toasted English Muffin
Having a toasted English muffin can be an easy and fast option for breakfast. One of the great things about these is that there are so many different options for toppings – so you can really tailor them towards what you like to eat.
Some of the simpler options are butter, Nutella or cream cheese, but there are also many more interesting and complex alternatives. In fact, you can simply treat an English muffin much like a sandwich and use this as a guide for what to put on them.
- 0.5 cups warm water
- 1.5 tsp active dry yeast
- 1 tsp sugar
- 1 cup milk (lukewarm)
- 2 tbsp butter (melted)
- 0.75 tsp salt
- 3 cups all purpose flour (approximately)
- cornmeal (for dusting)
- Prepare Yeast Mixture: Dissolve yeast and sugar in warm water and let sit for about 5 minutes until frothy.
- Mix Wet Ingredients: In a large bowl, combine the milk, melted butter, and yeast mixture.
- Add Dry Ingredients: Gradually add flour and salt to the wet ingredients, stirring until a soft dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead until smooth and elastic, about 5 minutes.
- First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 to 1.5 hours.
- Shape Muffins: Punch down the dough, then roll out to about ½ inch thick. Cut rounds with a biscuit cutter and dust with cornmeal.
- Second Rise: Place the rounds on a baking sheet, cover, and let them rise for another 30 minutes.
- Cook on Griddle: Heat a griddle or skillet over medium heat. Cook the muffins for about 5-7 minutes per side until golden brown.
Eggs benedict is one of the most common example of using English muffins as a breakfast food. These are really common at restaurants, but they are also surprisingly easy to make at home.
The breakfast simply includes an English muffin, some type of ham or bacon (Canadian bacon is often used), a poached egg and hollandaise sauce. The combination of flavors works very well together, and this is also a high protein breakfast, which can help you to feel full for longer.
- 4 English muffins (split and toasted)
- 8 slices Canadian bacon
- 8 eggs
- 2 tsp white vinegar (for poaching eggs)
- chopped parsley (for garnish)
- 4 egg yolks
- 1 tbsp lemon juice
- 0.5 cup unsalted butter (melted)
- 1 pinch cayenne pepper
- salt (to taste)
Prepare Hollandaise Sauce
- Whisk egg yolks and lemon juice together in a heatproof bowl until the mixture is thickened.
- Place the bowl over a pot of simmering water (double boiler), ensuring the water doesn't touch the bowl.
- Slowly drizzle in melted butter, whisking continuously until the sauce thickens.
- Remove from heat, whisk in cayenne and salt. Cover and keep warm.
- Bring a large pot of water to a simmer and add vinegar.
- Crack each egg into a small bowl and gently slide it into the water.
- Cook for 3 to 4 minutes until the egg whites are set but yolks remain runny. Remove with a slotted spoon.
Cook Canadian Bacon
- Heat a skillet over medium heat and cook the bacon until slightly browned.
Assemble Eggs Benedict
- Place toasted English muffins on plates.
- Top each muffin half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.
- Garnish with chopped parsley or chives if desired.
How can we talk about breakfast without mentioning cereal? Seriously. Cereal remains popular among countless families, partly because it’s a breakfast that requires no cooking and can be eaten quickly.
Plus, there’s an endless range of different types of cereals to choose from. Some of these are relatively healthy, while others tend to be highly processed and packed with sugar and additives.
While cereal isn’t as filling as many of the other entries on this list, it’s an excellent go-to for days when time is short.
Biscuits and Gravy
Biscuits and gravy is a particularly common breakfast in the United States, especially in the South, although the meal isn’t very common in other parts of the world (it even regularly features as a weird American food).
In fact, the word biscuit in British English refers to cookies, so the phrase biscuits and gravy doesn’t even make sense in British English. Despite this, the American version of biscuits and gravy can be a particularly hearty breakfast and a great introduction to the day.
Ingredients for Biscuits
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter (cold and cubed)
- 3/4 cup buttermilk (cold)
Ingredients for Sausage Gravy
- 1 pound pork sausage
- 1/4 cup all-purpose flour
- 2 cups milk
- salt and pepper (to taste)
- Preheat Oven: Preheat your oven to 450°F (232°C).
- Combine Dry Ingredients: In a large bowl, mix flour, baking powder, baking soda, and salt.
- Add Butter: Cut in the butter until the mixture resembles coarse crumbs.
- Add Buttermilk: Gradually stir in buttermilk until dough pulls away from the sides of the bowl.
- Form Biscuits: Turn out onto a lightly floured surface, knead briefly, roll out to about 1 inch thick, and cut with a biscuit cutter.
- Bake: Place biscuits on an ungreased baking sheet and bake for 10 to 12 minutes until risen and golden brown.
- Cook Sausage: In a large skillet, cook sausage over medium heat, breaking it apart with a spoon, until fully cooked.
- Make Roux: Sprinkle flour over cooked sausage. Stir and cook for a couple of minutes.
- Add Milk: Gradually add milk, stirring continuously until the mixture comes to a slight boil. Reduce heat and simmer until thickened.
- Season: Add salt and pepper to taste, and cayenne if desired.
Bagel with Cream Cheese
Bagels are a great option for an easy breakfast, especially as you can cut them in half and stick them in the toaster to warm them up. There are a lot of different varieties to choose from, including ones topped with sesame and sunflower seeds, as well as ones with different dough types, like rye and whole-grain.
As with English muffins, there are a wide range of options for toppings. Cream cheese is a particularly good option and another common approach is cream cheese along with smoked salmon.
Cinnamon rolls are a particularly appealing breakfast choice for anyone who enjoys sweet foods. They are also particularly appealing because of the taste of cinnamon, as this is a really good breakfast flavor.
Many people buy cinnamon rolls as-is or buy ones that just need to be put in the oven, but actually making them from scratch isn’t actually as challenging as it seems. The sweet and sugary nature of this breakfast means that this makes a good treat, but not something you should have as breakfast every day.
- 1 cup warm milk
- 2.5 tsp active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter (melted)
- 2 eggs
- 1 tsp salt
- 4 cups all purpose flour
- 1 cup brown sugar (packed)
- 2.5 Tbsp ground cinnamon
- 1/3 cup unsalted butter (softened)
The Cream Cheese Frosting
- 6 Tbsp unsalted butter (softened)
- 1.5 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Prepare Yeast Mixture
- Pour warm milk into a bowl. Sprinkle yeast and a pinch of sugar over it. Let it sit for about 5-10 minutes until frothy.
- In a large bowl, combine yeast mixture, sugar, melted butter, eggs, and salt. Add flour and mix until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Mix brown sugar and cinnamon in a bowl.
- Roll out the dough on a floured surface into a 14×9 inch rectangle.
- Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
- Roll up the dough tightly and cut into 12 equal rolls.
- Place rolls in a greased 9×13 inch baking pan, cover, and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake the cinnamon rolls for 25-30 minutes until golden brown.
Make Frosting and Frost Rolls
- Beat together butter, powdered sugar, cream cheese, vanilla extract, and salt until smooth.
- While rolls are warm, spread the frosting over them.
Fresh fruit is often a valuable part of breakfast. This can be as simple as slicing a banana over cereal, having a yogurt parfait with berries, or even just grabbing an apple while you’re heading out the door.
Fruit has plenty to offer too. Not only does it taste delicious, but it also provides plenty of antioxidants and gives you a fast boost of energy.
Thankfully, most of us don’t just rely on fruit for breakfast. Doing so wouldn’t work well, as you still need a source of protein to keep you satisfied.
Belgian Style Waffles
Belgian waffles tend to have large squares, deep pockets and relatively light batter. When done right, the waffles will tend to be crispy on the outside, but light on the inside.
The deep pockets mean that there are a huge range of potential toppings, including fruit, syrup, chocolate sauce, ice cream and frequently combinations of all of those. Breakfast versions of the waffles tend to focus more on fruit and syrup flavors, but even then, there are a lot of different options.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3.5 tsp baking powder
- 1/2 tsp salt
- 2 eggs (separated)
- 1.5 cups milk
- 1 cup unsalted butter (melted)
- 1 tsp vanilla extract
- Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Egg Yolks & Wet Ingredients: In a separate bowl, beat egg yolks and then add milk, melted butter, and vanilla extract. Mix well.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Beat Egg Whites: In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Preheat Waffle Iron: Heat your Belgian waffle iron.
- Cook Waffles: Pour the batter onto the hot waffle iron and cook according to the manufacturer’s instructions, usually until golden brown and crisp.
- Serve: Serve immediately with your choice of toppings, such as fresh fruit, whipped cream, or syrup.
Breakfast burritos are a more savory option for breakfast, but they are also a very hearty option. Like a normal burrito, these typically involve a flour tortilla that is wrapped around the filling. The difference here is the specific filling.
Breakfast burritos often make use of breakfast staples, like scrambled eggs, ham, cheese, sausage, bacon and hash browns, but once again, the options for variation are endless. Salsa, potatoes, avocado, beans, spinach, feta, and mushrooms are just some of the many other potential ingredients that can be included.
Grits are especially popular in the South, although most people in the United States have at least heard of them. Grits still regularly feature as a breakfast food, often with extra toppings like cheese and butter to make them taste simply amazing.
Shrimp grits are particularly good, as these give you extra protein and keep you full for longer. Of course, if you’re preparing these in the morning at home, you might turn to bacon or some other source of protein instead.
- 4 cups water
- 1 tsp salt
- 1 cup stone-ground or regular grits
- 1/4 cup butter
- 1/2 cup shredded cheddar cheese (optional)
- black pepper (to taste)
- Boil Water: In a medium saucepan, bring water and salt to a boil.
- Add Grits: Slowly stir in the grits. Reduce the heat to low and cover the pan.
- Cook: Cook for 15-20 minutes for regular grits or 45-60 minutes for stone-ground grits, stirring occasionally to prevent sticking. Add more water if needed.
- Add Butter and Cheese: Once the grits are creamy and tender, remove from heat and stir in butter and cheese until well combined.
- Season and Serve: Season with black pepper and additional salt if needed. Serve hot.
French toast is another nice addition to breakfast. This one is often associated with lazy Sunday mornings, but it can work nice any day, especially as it is relatively fast to prepare.
The basic approach involves soaking or dipping bread in a beaten egg mixture and then frying them. There are, of course, many variations depending on the specific recipe that you choose, including the use of milk or cream in the mixture, as well as spices like nutmeg, vanilla, cinnamon or sugar.
- 1 cup milk
- 4 eggs
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 8 slices bread (thick!)
- butter (for frying)
- Whisk Custard Mixture: In a shallow dish, whisk together milk, eggs, sugar, vanilla extract, and cinnamon.
- Soak Bread: Dip each slice of bread in the egg mixture, allowing it to soak for a few seconds on each side.
- Heat Skillet: Heat a skillet or griddle over medium heat and add butter.
- Cook French Toast: Place the soaked bread slices on the skillet. Cook for 2-3 minutes on each side or until golden brown and cooked through.
- Serve: Serve warm with your choice of toppings such as maple syrup, powdered sugar, fresh berries, or whipped cream.
Bacon and Eggs
Bacon and eggs are two foods that most people associate with breakfast – and with good reason. The flavors work well together and often you will see some type of starch included, such as a croissant, some toast, fried potatoes or hash browns.
You might see the eggs scrambled, poached, fried or even occasionally hard boiled. Regardless of the variations used, bacon and eggs is still a particularly satisfying way to start the day.
When made well, protein shakes give you most of the nutrients that you’d get from a meal in a very easy to consume form. This makes the shakes exceptional when you have little time in the morning or just can’t stomach the idea of food.
Protein shakes are also popular for weight loss, as they contain fewer calories than a full meal. The approach works well for some people, although others find that they get hungry again too quickly.
As with all meals, it’s important to focus on what works well for you. We vary dramatically from each other, so it’s not surprising that the best breakfast for one person doesn’t work well for another.
Fruit smoothies are a more health conscious way to start the day, and they work really well for people who don’t have a whole lot of time. After all, you can put them in a to-go container and drink them along the way. Fruit smoothies also work well as a way to add in other healthy components to a diet.
For example, people often mix in leafy greens or protein powder to make a more complex and filling smoothie that sill largely tastes like fruit. As always, there is a huge number of different variations that can be tried and people tend to tailor their smoothies towards their own preferences.
Plain Toast & Butter or Jam
Toast is probably one of the simplest options for breakfast, but it still remains an extremely common one. After all, to cook the toast you just need to stick a few pieces of bread in a toaster and wait for them to be done.
Then it’s just a matter of adding on whatever toppings you like, such as butter or jam. On busy days, I have a tendency just to eat the toast as I am going out of the door – as that lets me make sure I at least have something in my stomach to keep me alert.
Hashbrowns AKA Potato Pancakes
The term hash browns basically refers to potatoes being pan fried after being shredded, although there are some variations on the definition. Often you will find these in the form of hash brown patties, although the loose shreds of hash browns are also common.
While hash browns aren’t commonly used on their own as a breakfast item, they are frequently used on the side of other parts of the meal, like eggs and bacon.
- 2 Large Russet Potatoes
- 2 Tbsp butter or oil
- salt and pepper (to taste)
- Prepare Potatoes: Peel the potatoes and grate them using a box grater.
- Rinse and Dry: Rinse the grated potatoes in cold water, then squeeze out as much moisture as possible. For best results, wrap them in a clean towel and wring out the water.
- Heat Skillet: Heat butter or oil in a large skillet over medium-high heat.
- Form Hashbrowns: Add the grated potatoes to the skillet, pressing them down into a flat layer. Season with salt and pepper.
- Cook: Cook without stirring for 5-7 minutes until the bottom is crispy and golden brown. Flip over and cook the other side for another 5-7 minutes.
- Serve: Remove from the skillet and serve immediately.
Crepes have a lot of similarities to pancakes, but they tend to be thinner and lighter. This makes them perfect for fillings, and often you will see crepes rolled up with fillings in a similar way to burritos.
The term sweet crepes generally refers to the fillings, because crepes are generally made in the same way regardless of whether sweet or savory fillings are used. Some common sweet options for crepes include fruit, powdered sugar and chocolate syrup, a berry sauce, or sugar and lemon.
- 1 cup all purpose flour
- 1.5 cups milk
- 2 large eggs
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 2 Tbsp unsalted butter (melted)
- pinch of salt
- Make Batter: In a blender, combine flour, milk, eggs, sugar, vanilla extract, melted butter, and salt. Blend until smooth. Let the batter rest for about 30 minutes at room temperature to allow the flour to absorb the liquid.
- Heat Pan: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter.
- Cook Crepes: Pour a small amount of batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter thinly and evenly. Cook for about 1 minute until the edges lift from the pan and the bottom is lightly golden. Flip and cook the other side for another 30 seconds.
- Fill and Serve: Remove the crepe from the pan. Add your favorite sweet fillings like Nutella, sliced strawberries, banana, lemon juice with sugar, or whipped cream. Fold the crepe and serve immediately.
Parfaits are a great option for getting granola, fruit and yogurt into your breakfast in a more interesting and more portable way. If you make these up in portable containers (mason jars are especially common), the parfaits become something that you can make the night before and take with you for a very easy breakfast or lunch.
Many grocery stores also offer their own versions of parfaits, but as is often the case, homemade ones do tend to be better.
Chicken And Waffles
Here’s another Southern dish that remains a popular breakfast choice. You’re looking at waffles, syrup, and fried chicken, so this certainly isn’t a healthy meal. Still, the protein from the chicken should help to fill you up.
While this meal is quintessentially American (you won’t find it in many other places), it’s still not a common breakfast. The meal requires too much effort first thing in the morning. You’ll probably only have this at a restaurant or on very special occasions at home.
Griddlecakes are another interesting breakfast addition. The term is a confusing one, as it is often considered a synonym for pancakes, yet can also specifically mean cake- or biscuit-like foods cooked on a griddle. In the latter case, you can see a wide range of variety in recipes and end products.
Regardless of the specific definition or recipe, griddlecakes are a very good breakfast option, Often you will end up with a hearty and sweet breakfast that offers a great way to get your day going.
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup rolled oats or quick oats
- 1/4 cup cornmeal
- 4 tsp baking powder
- 1 tsp salt
- 2 Tbsp brown sugar
- 1 1/2 cups milk (or buttermilk for richness)
- 2 eggs
- 4 Tbsp melted butter
- 1/2 cup mix-ins like blueberries, chopped nuts, or grated apple (optional)
- Combine Dry Ingredients: In a large bowl, mix both types of flour, oats, cornmeal, baking powder, salt, and brown sugar.
- Mix Wet Ingredients: In another bowl, whisk together the milk, eggs, and melted butter or oil.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be slightly lumpy. If using, fold in any additional mix-ins.
- Heat Griddle: Preheat a griddle or frying pan over medium heat and lightly grease it.
- Cook Griddlecakes: Scoop about 1/4 cup of batter for each griddlecake onto the griddle. Cook until bubbles form on the surface, then flip and cook until browned on the other side.
- Serve: Serve warm with your favorite toppings, such as maple syrup, yogurt, or fresh fruit.
- Pancakes: Classic pancakes are known for their light and fluffy texture, achieved with a batter that has a leavening agent such as baking powder. The flavor is mildly sweet and buttery, making them a perfect canvas for toppings like syrup, fruits, or whipped cream.
- Griddlecakes: While they can be identical to pancakes, griddlecakes made with alternative ingredients (like cornmeal or whole wheat flour) might have a more distinct flavor and a denser texture. These variations can add a nutty or earthy flavor and a heartier texture compared to traditional pancakes.
Sausage and Egg Sandwich
As fast food restaurants will testify, breakfast sandwiches (like this sausage and egg one) are a very popular way to start the day. As with other options on this list, sandwiches like this are great because they are relatively portable while still offering that breakfast taste.
This type of sandwich can be made on normal bread, but more common alternatives are English muffins and ciabatta buns. Whatever approach you take, they are certainly delicious and great fuel for the day.
Omelets come in endless varieties, especially when you are considering the stuffed variety. This type of omelet essentially acts as a sandwich, with the fillings wedged between the two sides of the omelet – although you certainly can’t pick it up and eat it like a sandwich.
Most omelets rely on cheese as some part of their filling, such as mozzarella, cheddar or even feta cheese. Beyond this, fillings can include a wide range of combinations of different meats and vegetables.
Croissants originate in France and have been particularly common in both France and Austria throughout history. However, they are becoming increasingly popular as a breakfast staple in the United States and are easily recognizable by their crescent shape.
Croissants tend to be flaky and buttery, although their relatively light substance makes them largely unsuitable as the sole component of a breakfast. Nevertheless, they are especially common in a continental breakfast and many people do start the day with a croissant and a cup of coffee.
For the Dough
- 4 cups all-purpose flour
- 1/4 cup grandulated sugar
- 2 tsp salt
- 1 Tbsp instant yeast
- 1 1/4 cups warm milk (about 110ºF)
For the Butter Layer
- 1 1/4 cups unsalted butter (cold)
For the Egg Wash
- 1 egg
- Combine flour, sugar, salt, and yeast in a large bowl. Add warm milk and mix to form a dough.
- Knead the dough for about 10 minutes until smooth and elastic.
- Cover and let the dough rest in the refrigerator for 1 hour.
Prepare Butter Layer
- Place the butter between two sheets of parchment paper and pound it with a rolling pin into a rectangle, about 1/2 inch thick.
- Refrigerate the butter until it's the same consistency as the dough.
Laminate the Dough
- Roll out the dough into a rectangle twice as long as the butter.
- Place the butter on half of the dough, then fold the other half over it.
- Roll the dough into a rectangle, then fold it into thirds like a letter. This is the first turn.
- Refrigerate the dough for 30 minutes.
- Repeat the rolling and folding process two more times, with 30-minute refrigeration between each turn.
- Roll the dough into a large rectangle. Cut it into triangles.
- Roll each triangle from the base to the tip to form a crescent shape.
- Place the croissants on a baking sheet, cover, and let them rise until doubled in size, about 1 hour.
- Preheat the oven to 400°F (200°C).
- Make an egg wash by whisking together the egg and water. Brush it over the croissants.
- Bake for 15-20 minutes until golden brown.
The Croissant Butter Layer (Video)
How to Make A Croissant (Video)
We’ve already talked about sausage and egg sandwiches, but there are plenty of other types of breakfast sandwiches as well. Some rely on ham or bacon instead of sausage, while others get even more creative.
Honestly, there’s no limit to what you can include in breakfast sandwiches. You can choose any combination of ingredients that you like. You don’t even need to focus on traditional breakfast foods.
Blueberry muffins are a fairly common anytime food, but they are also a good addition to a breakfast.
They are light enough to work well with a cup of coffee for people who don’t like eating very much in the morning. Yet at the same time, a blueberry muffin can be a good way to round off a more hearty breakfast and satisfy any lingering cravings for sweets.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a muffin pan or line it with muffin papers.
- Dry Ingredients: In a large bowl, combine flour, sugar, salt, and baking powder.
- Wet Ingredients: In another bowl, whisk together the oil, egg, milk, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be lumpy.
- Add Blueberries: Gently fold in the blueberries, being careful not to overmix.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the tops with sugar if desired.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Huevos rancheros doesn’t sound like a particularly American dish, but it is a dish with Mexican origins that is becoming increasingly common in the United States. At its heart, this is an egg-based dish that uses elements of traditional Mexican cuisine.
The dish includes the use of, tortillas, tomato-chili sauce, refried beans and rice. However, there are also many variations to the dish, including additions like sour cream and lettuce that aren’t part of the dish’s original culture.
Scrambled eggs are fast, easy and extremely common as an addition to breakfast. The protein from the eggs makes them especially appealing as a breakfast option and the eggs can offer a hearty start to any day. There are many variations that can also be made with scrambled eggs, such as including ham, cheese or chives as part of the egg mixture.
While most people use either milk or water to make the eggs, they can also be made using cream, which creates a richer (and less healthy) dish.
Bacon is one of the classic breakfast ingredients. It’s used over and over again in countless different meals. Honestly, it’s hard to find a breakfast that isn’t made better by adding a little bacon.
Hot Oatmeal or Porridge
Porridge itself has a long history of being a common breakfast food and oatmeal is the latest example of this (generally speaking, oatmeal can be considered a kind of porridge).
Both types of breakfast contain oats and a type of fiber that has been associated with lowering cholesterol. While oatmeal and porridge can be very good additions to the breakfast table, be a bit wary around the pre-packaged and flavored varieties. Often these are high in sugar. You are better off choosing plain versions and flavoring them yourself.
As an egg and cheese based dish, it’s pretty easy to see why quiche can be used as an appealing breakfast food. Like the one in this image, ham or bacon is also a common addition, and other potential ingredients include mushrooms, sweet potatoes and spinach.
The most common approaches to quiche involve the use of pastry, but for those who don’t want the effort, crustless recipes do exist.
For the Crust
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup butter chilled and diced
- 3-4 Tbsp ice water
For the Filling
- 4 eggs
- 1 1/2 cups heavy cream or whole milk
- 1 cup grated cheese (like Gruyère, cheddar, or Swiss)
- 1/2 cup diced cooked ham or crispy bacon
- 1/2 cup sautéed vegetables (like spinach, mushrooms, or onions) (optional)
- salt and pepper to taste
Make the Crust
- Combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until mixture forms a ball.
- Wrap in plastic and refrigerate for at least 4 hours or overnight.
Roll Out Crust
- On a floured surface, roll the dough out to fit a 9-inch pie plate.
- Place crust in pie plate, trim the edge, and prick the bottom with a fork.
- Preheat oven to 425°F (220°C).
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 8 minutes, remove the weights and paper, and bake for another 5 minutes.
- Prepare Filling
- In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.
- Stir in cheese and any other fillings like ham or vegetables.
Assemble and Bake
- Reduce oven temperature to 350°F (175°C).
- Pour the filling into the pre-baked crust.
- Bake for 35-45 minutes or until the custard is set and the top is lightly golden.
- Cool and serve
Most of the foods on this list have been classic breakfast foods. But, that’s not all Americans eat for breakfast. Many of us simply grab whatever we can find. That often means we’re eating leftovers from last night for breakfast.
Leftovers are often fantastic, as you’re getting a well-balanced cooked meal that requires almost no effort. Serving leftovers also helps ensure that no food goes to waste.
2020 BONUS! Avocado Toast
Millennials get made fun of constantly for enjoying avocado toast, but it’s legit really good – and good for you! You can’t go wrong with a shot of complex carbs and healthy fats right in the morning. If you aren’t buying it from a restaurant for $15 then it’s really not that expensive.
An avocado is what – $2.50 max from the store?
Cheap. Healthy. Satisfying. Energy delivering. Welcome to the day!