allrecipes_Breakfast 92 SUNNY RECIPES TO START YOUR DAY ! Brunch & Breakfast for Dinner Top - Rated Cinnamon Rolls PLUS Hearty Breakfast 2021-12-01 PDF download

 

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FROM THE WORLD’S LARGEST FOOD COMMUNITY. MILLION MEMBERSAND COUNTING! 

Breakfast 

™ 

SUNNY RECIPES 

TO START 

YOUR DAY! 

Brunch & 

Breakfast for Dinner 

Top-Rated Cinnamon Rolls 

PLUS 

Hearty 

Breakfast 

Bowls 

Mascarpone-Stuffed 

French Toast 

with Peaches p. 87 

ALLRECIPES.COM 

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ALLRECIPES BREAKFAST 

OAT YEAH Take your oatmeal on a flavor adventure with this hearty, customizable recipe. 

SMOOTH MOVE Let your 

blender get you out the door fast with quick, travel-ready smoothies. 

BREAKFAST BOWLS Shake up mornings with burrito bowls, breakfast fried rice, and more. 

SUNRISE CASSEROLES 

Go savory or sweet with scrumptious make-ahead casseroles. 

GRAB A SKILLET One trusty 

vessel, so much deliciousness: skillet hash, chilaquiles, and more. 

HAVE A SLICE Savory quiches, frittatas, and breakfast pies make perfect brunch food. 

MEATY SIDES Maple syrup and 

bold spices make bacon and sausage tastier than ever. 

EGGS-TRA SPECIAL Discover 

new ways to make next-level eggs. 

BREAKFAST BREADS Choose 

from indulgent quick breads, a braided bread, healthy muffins, and more. 

BISCUIT BAR BRUNCH Morning entertaining is easy when you set out homemade biscuits and all the fixings. 

ROLL WITH IT Use our step-by

step instructions to bake our top-rated sweet rolls and fun variations. 

BY THE BATCH Cookies for breakfast? Yes, please! These sweets pack a nutritious punch. 

BAGEL LOVE Learn how to make authentic bagels, then stir up some DIY spreads. 

SHORT STACKS Give pancakes and waffles a flavor boost with brown 

butter, edible flowers, and more.

FAB FRENCH TOAST Coconut, fruit, and other additions put a fresh spin on this breakfast favorite. 

WAKE UP, CAKE UP Indulge your morning sweet tooth with coffee 

COVER PHOTOCARSON DOWNING cake and your best cup of joe.

FOOD STYLISTGREG LUNA

RECIPE INDEX

PROP STYLISTSUE MITCHELL

ALLRECIPES.COM BREAKFAST

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islander 

oatmeal 

CHOPPED MANGO 

+ 

CHOPPED CASHEWS 

+ 

AGAVE SYRUP 

+ 

GROUND GINGER 

A single-serving of 

carb-smart 

oatmeal provides the perfect canvas for a little morning creativity. 

Use our base recipe and add-in ideas as a starting point, then customize your bowl 

with your favorite 

ingredients. 

peach-pistachio 

oatmeal 

CHOPPED PEACHES 

+ 

ROASTED PISTACHIOS 

+ 

TURBINADO SUGAR 

+ 

GROUND CARDAMOM 

berry crunch 

oatmeal 

BLUEBERRIES 

+ 

SLICED ALMONDS 

+ 

HONEY 

+ 

CINNAMON 

Oat Yeah BREAKFAST 

power up 

For more protein, beat 1 egg with 1 Tbsp. milk and add to stovetop-cooked oats about 3 minutes before the end of cooking. 

strawberry

Cook, stirring frequently, 

vanilla 

until cooked through. 

oatmeal 

CHOPPED 

STRAWBERRIES 

+ 

CHOPPED WALNUTS 

+ 

VANILLA SUGAR 

+ 

apple pie 

NUTMEG 

oatmeal 

SLICED APPLES 

+ 

CHOPPED PECANS 

+ 

MAPLE SYRUP 

+ 

APPLE PIE SPICE 

BASE OATMEAL 

HANDS-ON10 MIN 

TOTAL10 MIN  SERVES SUBMITTED BY EATANDRUN NEW RECIPEGO ONLINE TO RATE & REVIEW 

¼  cup regular rolled oats ¼  cup fresh fruit 

1  Tbsp. nuts 

1  tsp. sweetener ⅛  tsp. seasoning 

Cook oats in water in the microwave or on the stovetop according to package 

directions. Stir in fruit, nuts, sweetener, and seasoning. 

armagazine.com/base-oatmeal 

HEALTHY QUICK VEGETARIAN

ALLRECIPES.COM BREAKFAST

tropical delight 

PINEAPPLE CHUNKS MANGO CHUNKS PINEAPPLE JUICE 

green day 

BABY SPINACH 

GREEN GRAPES Energize your morning and pack more produce into your day with a smoothie. Get 

PINEAPPLE JUICE 

started with our base recipe and fruit and veggie combinations here, or turn the page 

for more tried-and-true sippers. 

ALLRECIPES.COM BREAKFAST

Smooth Move BREAKFAST 

berry blue 

BLUEBERRIES 

GRAPE JUICE 

BASE SMOOTHIES 

HANDS-ON10 MIN TOTAL10 MIN SERVES2 SUBMITTED BY LKB 

REVIEWS 

cup frozen fruit and/or vegetables 1 cup fruit juice 

1 banana, cut into pieces and frozen ½  cup plain low-fat Greek yogurt 

1 cup ice (optional) 

1 tsp. honey, or to taste 

Blend fruit and/or vegetables, juice, banana, yogurt, ice (if using), and honey in a blender until smooth, at least 3 minutes. 

armagazine.com/base-smoothie 

HIDDEN GEM HEALTHY QUICK GLUTEN-FREE

PER 1¼ -CUP SERVING: 192 CAL; 2G FAT (1G SAT); 8G PRO; 

G CARB (6G FIBER, 25G SUGARS); 22MG SODIUM “

I added a little ground flaxseeds and a scoop 

of vanilla protein 

powder. 

ذ MS JEAN 

orange you glad 

” 

raspberry love 

CARROT SLICES 

RASPBERRIES 

GRANNY SMITH APPLE CHUNKS 

CRAN-APPLE JUICE 

ORANGE JUICE 

¼ TSP. ORANGE ZEST 

. FIG SMOOTHIES . PUMPKIN SMOOTHIES

HANDS-ON10 MIN TOTAL10 MIN HANDS-ON10 MIN  TOTAL2 HR, 10 MIN

SERVES2 SUBMITTED BYSAM NEMATI SERVES4 SUBMITTED BYKAT G

REVIEWS REVIEWS

Figs have a notoriously

-oz. can pumpkin purée

short shelf life, so a ½  cups milk

¼  cup packed brown sugar smoothie is a smart way to 

tsp. cinnamon or 

use ripe-but-going-south-fast 

pumpkin pie spice 

figs, not to mention those 

“I had an 

Freeze pumpkin in a zip-top plastic 

bananas from your freezer. 

abundance 

bag at least 2 hours. Blend pumpkin 

of figs 

frozen bananas, chopped 

and remaining ingredients in a blender 

this summer, 

ripe figs (any type), halved 

until smooth. 

and froze them 

½  cup plain Greek yogurt 

armagazine.com/pumpkin-smoothie in zip-top bags.

½  cup orange juice 

HEALTHY QUICK GLUTEN-FREE I was looking

Tbsp. flaxseeds 

PER 1-CUP SERVING: 166 CAL; 5G FAT for a recipe

or flaxseed meal 

(3G SAT); 6G PRO; 26G CARB (4G FIBER, 

that would 

G SUGARS); 74MG SODIUM 

Tbsp. honey 

utilize them and 

tsp. vanilla extract 

this is it!” 

¾  tsp. cinnamon 

- SUMMMERS 

orange slices, for garnish 

. MIDWINTER 

Blend bananas, 6 figs, the yogurt, 

GREENS TONIC 

orange juice, flaxseeds, honey, 

HANDS-ON15 MINTOTAL15 MIN vanilla, and cinnamon in a blender 

SERVES2SUBMITTED BYBETTY SOUP 

until smooth. Sprinkle servings with NEW RECIPE GO ONLINE TO RATE & REVIEW

additional cinnamon and garnish with 

Prefer to drink your greens? 

remaining fig halves and orange slices. 

Try them in this easy blender 

armagazine.com/fig-smoothies tonic with apple, honey,

HEALTHY QUICK VEGETARIAN

ginger, and lemon—no 

PER 1-CUP SERVING: 357 CAL; 3G FAT (1G SAT); 

G PRO; 75G CARB (9G FIBER, 42G SUGARS); juicer required! For more

MG SODIUM 

fiber, skip the straining. 

cups chopped fresh 

escarole, spinach, or kale 

. VIRGIN MARY 

stalks celery, cut up 

SMOOTHIES 

½  cup chopped Granny 

Smith apple 

HANDS-ON10 MIN TOTAL10 MIN SERVES4 SUBMITTED BYJULIANA HALE 

½  cup water 

NEW RECIPEGO ONLINE TO RATE & REVIEW 

Tbsp. lemon juice 

2 Tbsp. honey 

(28-oz.) can whole

(1-inch) piece fresh

peeled tomatoes 

ginger, chopped or sliced 1 stalk celery, sliced 

Inner leafy celery stalks and 1 carrot, sliced 

lemon zest curls, for garnish 1 tsp. Worcestershire sauce 

to 2 tsp. prepared horseradish Purée escarole, celery, apple,

¼  tsp. hot sauce water, lemon juice, honey, and ginger

 cup ice cubes in a blender until very smooth.

Leafy celery stalks, carrot Strain, pressing through a fine-mesh

sticks, and/or lime slices, sieve. Serve immediately over ice or

for garnish chill up to 1 hour and shake well to

redistribute. Garnish servings with Blend tomatoes, celery, carrot, 

celery and lemon curls. 

Worcestershire, horseradish, 

armagazine.com/midwinter

and hot sauce in a blender until 

greens-tonic 

very smooth. Add 1 cup ice cubes. 

HEALTHY QUICK VEGETARIAN

Blend until smooth. Garnish 

PER ¾ -CUP SERVING: 89 CAL; 0G FAT servings with celery stalks, 

(0G SAT); 1G PRO; 23G CARB (2G FIBER, 19G SUGARS); 30MG SODIUM 

carrot sticks, and/or lime slices. 

armagazine.com/virgin-marysmoothies 

QUICK GLUTEN-FREE

PER 1½ -CUP SERVING: 48 CAL; 0G FAT; 2G PRO;

G CARB (4G FIBER, 7G SUGARS);

MG SODIUM

ALLRECIPES.COM BREAKFAST

Smooth Move BREAKFAST 

. 

2. 3. 

“I made it with 

. 

stevia and protein powder. I also added pecans. And I may or 

may not have put 

a few white 

chocolate chips 

on top.” 

– LITTLEBABYTURTLE 

“Amazing! I did not have yogurt for the avocado dressing, so I used sour cream and a little milk. I had extra avocado, so I added 

slices to the salad greens.” 

- 99CAROL 

Morning meals are a whole lot more exciting when you mix them up a bit. Think outside the plate with these sunny, fullservice bowls. They’re packed with protein and veggies to help fuel your day. 

ALLRECIPES.COM BREAKFAST

Breakfast Bowls BREAKFAST BACON AND EGG 

BREAKFAST SALAD 

HANDS-ON20 MIN TOTAL30 MIN SERVES4 SUBMITTED BYKIM ★★★★★ REVIEWS 

avocado, peeled and pitted /3 to /2 cup water 

2 Tbsp. low-fat plain 

Greek yogurt 

/2 Tbsp. fresh lemon juice 

1 tsp. extra-virgin olive oil /4 tsp. salt 

/4 tsp. garlic powder /4 tsp. onion powder /8 tsp. cumin 

/8 tsp. black pepper 

8 slices less-fat and less-sodium bacon 4 eggs 

cups fresh mixed greens 

2 cups multicolor grape tomatoes, halved 

1 cup thinly sliced cucumber 

.Pulse avocado, /3 cup water, the yogurt, lemon juice, oil, salt, garlic powder, onion powder, cumin, and pepper in a food processor, adding additional water if needed to make a smooth dressing. .Cook bacon in a large nonstick skillet 

over medium heat until crispy, about 7 minutes. Transfer bacon to paper towels to drain. 

.Drain drippings and wipe skillet with a paper towel. Coat skillet with cooking spray and heat over medium-low heat. Add eggs; cook, covered, until whites are set and yolks are desired doneness, 3 to 5 minutes. 

.Arrange greens in bowls. Top with 

bacon, tomatoes, cucumber, and eggs. Drizzle with avocado dressing and sprinkle with additional pepper. 

armagazine.com/bacon-and-eggbreakfast-salad 

 HIDDEN GEM  QUICK  GLUTEN-FREE 

PER 2/2-CUP SERVING: 223 CAL; 14G FAT 

(4G SAT); 14G PRO; 11G CARB (5G FIBER, 4G SUGARS); 380MG SODIUM 

BLACK BEAN BREAKFAST BOWLS 

HANDS-ON10 MIN TOTAL MIN SERVES SUBMITTED BYMATT D 

REVIEWS avocados, peeled and sliced 

½  cup chilled fresh salsa 

This quick and easy 

or pico de gallo 

breakfast is loaded 

with protein and flavor Heat oil in a large skillet over

medium heat. Add eggs, salt, and 

from layers of black 

pepper; cook, stirring, until eggs are set, 

beans, scrambled eggs, 

to 5 minutes. Put beans in a 

avocados, and salsa. 

microwave-safe bowl; microwave, covered, until warm, about 1 minute. 

Tbsp. olive oil 

Stir in cilantro. Divide warm beans 

eggs, lightly beaten 

among 4 bowls. Top with eggs, ¼  tsp. salt 

avocado slices, and salsa. ¼  tsp. black pepper 

(15-oz.) can black beans,

armagazine.com/black-bean- “I added a small

drained and rinsed breakfast-bowl

HEALTHY QUICK VEGETARIAN amount of smoked

Tbsp. chopped 

fresh cilantro PER BOWL: 370 CAL; 23G FAT (5G SAT);

paprika to the 

G PRO; 22G CARB (8G FIBER, 2G SUGARS); 650MG SODIUM 

beans after 

warming them up. This was fantastic! 

- JUSTAHUMAN 

” 

“Quick and easy. I added some grated cheddar 

because 

cheese makes everything better.” 

– JAIME SINSEL 

ALLRECIPES.COM BREAKFAST

Breakfast Bowls BREAKFAST AMBER’S AWESOME 

EGG BREAKFAST BOWL 

HANDS-ON10 MIN TOTAL30 MIN SERVES1 SUBMITTED BYAMBERNIC ★★★★ REVIEWS 

frozen potato or cauliflower tots .Preheat oven to 450°F. Arrange stirring occasionally to scramble,

eggs potato tots on a baking sheet and bake until set, 1 to 2 minutes.

Tbsp. milk according to package directions. .Serve potato tots topped with

/2 tsp. everything bagel .Meanwhile, whisk together eggs, milk, egg mixture, cheese, and green onion.

seasoning, plus more for garnish and /2 tsp. bagel seasoning in a small Garnish with additional seasoning.

/4 cup chopped red bowl. Heat a large skillet over medium

armagazine.com/ambers-awesome-

or green bell pepper heat and coat with cooking spray.

egg-breakfast-bowl

/4 cup shredded cheddar Cook bell pepper, stirring occasionally,

 HIDDEN GEM  QUICK  GLUTEN-FREE

cheese (1 oz.) minutes. Reduce heat to medium-low.

PER 1/4-CUP SERVING: 485 CAL; 29G FAT (10G SAT); 22G PRO; 33G CARB (3G FIBER, 3G SUGARS); 

/4 cup chopped green onion Pour egg mixture over peppers; cook,

MG SODIUM 

ULTIMATE TOFU BREAKFAST BURRITO BOWLS 

HANDS-ON15 MIN  TOTAL45 MIN SERVES3 SUBMITTED BYISACHANDRA 

REVIEWS .Heat a heavy-bottomed 

saucepan over medium-high heat. 

Tbsp. olive oil 

Add remaining 1 Tbsp. oil. Cook 

(14 oz.) pkg. extra-firm 

onion and jalapeٌo with a pinch 

tofu, drained “I had some

of salt, stirring, until translucent, 

tsp. plus a pinch salt, plus leftovers of the

about 5 minutes. Add garlic and 

more to taste bean portion of

cook, stirring, until fragrant, about 

Black pepper to taste the meal, which

seconds. Add tomatoes, cumin, 

Tbsp. fresh lemon juice ended up

and ½  tsp. salt, and cook, stirring, 

½  tsp. onion powder tasting lovely

until tomatoes become saucy, 

½  tsp. garlic powder with some rice

about 5 minutes. Stir in cilantro and 

½  tsp. turmeric the next day!”

remaining 1 Tbsp. lemon juice until 

cup finely diced red onion - MISTA.RICKS

cilantro wilts. Add beans and cook, 

jalapeٌo peppers, 

stirring occasionally, until heated 

seeded and thinly sliced 

through, about 2 minutes. Season 

cloves garlic, minced 

to taste with additional salt. 

cups chopped tomatoes .Spoon hash browns into 

½  tsp. cumin 

bowls, followed by scoops of ¼  cup chopped fresh cilantro 

bean mixture and scoops of tofu. 

(15.5-oz.) can no-salt-added 

Top with avocado and a squeeze 

black beans, drained 

of fresh lemon juice. Serve with 

and rinsed 

hot sauce. 

½  cups cooked hash browns 

Avocado slices, fresh lemon armagazine.com/ultimate-tofu-

breakfast-burrito-bowls 

juice, and hot sauce, 

VEGAN 

for topping 

PER SERVING (⅔  CUP TOFU, 1 CUP BEAN MIXTURE, ½  CUP HASH BROWNS, AND 

.Heat a large heavy skillet over 

⅙  AVOCADO): 618 CAL; 37G FAT (0G SAT); 

medium-high heat. Add 2 Tbsp. oil. G PRO; 57G CARB (12G FIBER,

0G SUGARS); 1,002MG SODIUM 

Break tofu into bite-size chunks over skillet, sprinkle with ½  tsp. salt and 

black pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in skillet, increase heat to evaporate water.) Be sure to get underneath the tofu when you stir, scraping the bottom of the skillet to keep tofu from sticking. 

.Add 1 Tbsp. lemon juice, 1 Tbsp. oil, onion powder, garlic powder, and turmeric to skillet; toss to coat. Cook 5 minutes more. 

Breakfast Bowls BREAKFAST 

“ I cooked the 

onions in the skillet before adding the eggs so I wouldn’t overcook the eggs or leave the onions raw. 

- BAKING NANA 

” 

BREAKFAST FRIED RICEHANDS-ON15 MINTOTAL MINSERVESSUBMITTED BYANNA J. ★★★★ REVIEWS 

/4 tsp. salt .Add yellow and green onions to

With eggs, bacon, and /4 tsp. black pepper skillet; cook over medium heat until

onion, this fried rice Fresh pea shoots or bean tender, about 5 minutes. Add rice;

sprouts, for garnish press into an even layer. Increase

provides a hearty breakfast 

heat to medium-high; cook, 

any day of the week. .Heat oil in a large skillet over

without stirring, until browned, medium heat. Add eggs, tilting 

Tbsp. vegetable oil about 5 minutes. Add egg pieces,

skillet to make an even layer. 

eggs, lightly beaten bacon, peas and carrots, and soy

Cook, covered, until just set, 

slices bacon sauce. Stir gently until heated

about 2 minutes. Carefully slide 

cup chopped yellow onion through. Sprinkle with salt and

eggs onto a plate and cut into 

/2 cup chopped green onion pepper. Garnish with pea shoots.

1-inch squares. 

cups cooked white 

.Cook bacon in skillet until armagazine.com/breakfast-

rice, chilled 

fried-rice 

crisp. Transfer bacon to paper 

cup frozen peas and carrots 

 HIDDEN GEM  HEALTHY 

towels to drain, reserving 

Tbsp. less-sodium 

PER 1-CUP SERVING: 399 CAL; 12G FAT 

drippings in skillet. Crumble 

(3G SAT); 16G PRO; 56G CARB (3G FIBER, 

soy sauce 

bacon into bite-size pieces. G SUGARS); 659MG SODIUM

ALLRECIPES.COM BREAKFAST

When one of these impressive breakfast bakes is on the menu, it’s a win-win for both you and your hungry crew. In addition to being amazingly delicious, they also offer prep-ahead convenience, making them the ultimate low-stress brunch food. 

“This is a great 

recipe for any meal! It’s easily adaptable by using the types of vegetables and cheeses you have on hand and according to the tastes of your family.” 

ذ BETHK 

ALLRECIPES.COM BREAKFAST

Sunrise Casseroles BREAKFAST 

OVERNIGHT EGG AND HASH BROWN CASSEROLE 

HANDS-ON15 MIN TOTAL14 HR, 25 MIN SERVES12 SUBMITTED BYDDELISLE 

REVIEWS 

of a 9x13-inch baking dish to create a crust. 

(28-oz.) pkg. frozen diced Bake until golden brown, about 40 minutes.

hash brown potatoes with Let cool on a wire rack 30 minutes.

onions and peppers, thawed .Meanwhile, stir together eggs,

⅓  cup vegetable oil mushrooms, 1 cup pepper Jack cheese, the

eggs Swiss cheese, milk, 2 Tbsp. parsley, garlic

½  cups sliced fresh mushrooms salt, salt, and pepper in a large bowl. Cover

½  cups shredded pepper and chill potato crust and egg mixture,

Jack cheese (6 oz.) separately, overnight.

cup shredded Swiss .Preheat oven to 350°F. Pour egg mixture

cheese (4 oz.) over hash brown crust; spread evenly.

¾  cup milk Bake 35 minutes. Top with tomatoes and

Tbsp. chopped fresh parsley, remaining ½  cup pepper Jack cheese.

plus more for garnish Bake until eggs are set and edges are

½  tsp. garlic salt browned, about 10 minutes. Let stand

½  tsp. salt to 20 minutes before serving. Top with

¼  tsp. black pepper additional parsley and pepper.

cup halved or quartered 

armagazine.com/egg-and-hash

heirloom cherry tomatoes 

brown-casserole 

HEALTHY GLUTEN-FREE VEGETARIAN

.Preheat oven to 425°F. Toss potatoes with 

PER SERVING: 274 CAL; 18G FAT (7G SAT); 

oil in a large bowl until well coated. Press 

G PRO; 14G CARB (1G FIBER, 2G SUGARS); 412MG SODIUM 

potatoes into bottom and partially up sides 

“So good and 

perfect for 

hosting! Make in advance the night before and finish the next morning for a delicious breakfast treat!” 

- KRISTINE 

DALTON 

BREAKFAST ENCHILADAS 

HANDS-ON20 MIN TOTAL50 MIN 

SERVES6 SUBMITTED BYMAMASPICE 

REVIEWS 

Tbsp. olive oil 

cups frozen diced hash brown 

potatoes with onions and peppers 1 poblano pepper, seeded 

“I used cooked 

and chopped, or 1 (4-oz.) 

sausage, 

can diced green chiles 

scrambled 

oz. bulk pork sausage or 

eggs, O’Brien 

chorizo, browned and drained 

potatoes, and a 

(8-oz.) pkg. shredded 

mix of cheddar 

cheddar cheese 

and pepper Jack 

(28-oz.) can green 

to stuff the 

enchilada sauce 

enchiladas.” 

(6-inch) corn tortillas 

- CRYSTAL S 

Toppings such as hot sauce, sour cream, diced tomato, sliced green onion, or chopped fresh cilantro (optional) 

.Preheat oven to 375°F. 

.Heat oil in a large skillet over mediumhigh heat. Add hash browns and poblano pepper in an even layer. Cook, covered, stirring every 3 minutes, until browned, 15 to 18 minutes. Stir in sausage, 1 cup cheese, and ½  cup enchilada sauce. 

Cook, stirring, until cheese is melted. .Drizzle ½  cup enchilada sauce in a 9x13-inch baking dish. Fill tortillas with potato-sausage mixture; roll each as tightly as possible. Arrange in baking dish, seam sides down, and top with remaining sauce and cheese. 

.Bake, uncovered, until hot and edges 

are lightly browned, about 30 minutes. Serve with desired toppings. 

armagazine.com/breakfast-enchiladas 

PER 2-ENCHILADA SERVING: 495 CAL; 29G FAT (11G SAT); 18G PRO; 41G CARB (3G FIBER, 3G SUGARS); 1,111MG SODIUM 

“ 

Five stars! 

I used bacon and medium-spicy sausage.  I also put scrambled eggs inside. 

- EVERGREEN 

” 

ALLRECIPES.COM BREAKFAST

Sunrise Casseroles BREAKFAST all outta 

ham? 

You can substitute 2 cups crumbled cooked bacon or sausage. 

FREEZE To freeze this casserole, line baking dish with foil; grease 

foil. Assemble ingredients NOW, 

as directed, cover with foil, and freeze unbaked 

BAKE 

WAKE-UP CASSEROLE 

casserole in dish until solid. 

HANDS-ON15 MIN TOTAL55 MIN SERVES8 SUBMITTED BY GOALIEMOM99 Use foil to lift and transfer

LATER 

casserole to a 1-gallon 122 REVIEWS 

.Preheat oven to 350°F. Grease a 

zip-top plastic freezer bag; 

3-qt. baking dish. Arrange hash brown 

frozen precooked hash 

seal, label, and freeze up to 

patties in dish. Sprinkle with broccoli, 

brown patties 

months. To cook, transfer cheese, and ham. 

cups coarsely chopped broccoli 

casserole to a baking dish 

.Whisk together eggs, milk, salt, and cups shredded cheddar cheese 

and thaw overnight in 

mustard in a large bowl; pour over ham. 

(8 oz.) 

fridge. Bake, uncovered, 

Bake until edges are golden brown and a oz. cooked ham, diced (1½  cups) 

at 350°F until edges are 

knife inserted in center comes out clean, 

eggs 

golden brown and a knife 40 to 45 minutes. 

cup milk 

inserted in center comes ½  tsp. salt 

armagazine.com/wake-up-casserole out clean, 45 to 50 minutes.

½  tsp. dry mustard PER 1-CUP SERVING: 296 CAL; 18G FAT (8G SAT); 20G

PRO; 15G CARB (2G FIBER, 2G SUGARS); 749MG SODIUM 

ZIPPY EGG CASSEROLE 

HANDS-ON20 MIN TOTAL2 HR, 25 MIN SERVES12 SUBMITTED BYANY14TNS 

REVIEWS 

lb. pork sausage 1 (5- to 5.5-oz.) pkg. 

seasoned croutons 2 cups shredded cheese, 

such as pepper Jack, 

cheddar, and/or Swiss (8 oz.) 8 eggs 

2½  cups milk 

1 cup half-and-half 

1 Tbsp. minced or grated onion 1½  tsp. dry mustard 

Pinch salt and black pepper (optional) 

Chopped fresh parsley and/or crushed red pepper, for garnish 

.Cook sausage in a large deep skillet over medium-high heat, stirring to break up lumps, until evenly browned. Drain. .Arrange croutons in a single layer in 

a lightly greased 9x13-inch baking dish. Sprinkle with cheese. Top with sausage. 

.Whisk together eggs, milk, half-and

“I use Jimmy half, onion, and mustard in a large bowl.

Dean hot Pour over sausage. Sprinkle with salt

sausage, grate and pepper (if using). Chill, covered, at

all the cheeses least 1 hour or up to 12 hours.

myself (so .Preheat oven to 350°F. Bake,

much better uncovered, until puffed, golden, and

than using set, 45 to 60 minutes. Let stand

preshredded), minutes. Garnish with parsley and/or

and do not crushed red pepper.

add additional

armagazine.com/zippy-egg-casserole

salt or pepper.” PER SERVING: 318 CAL; 22G FAT (10G SAT); 18G PRO;

G CARB (1G FIBER, 4G SUGARS); 564MG SODIUM

- PAULA

ALLRECIPES.COM BREAKFAST

Sunrise Casseroles BREAKFAST GRITS, SAUSAGE, 

AND EGG CASSEROLES 

HANDS-ON30 MIN TOTAL1 HR, 15 MIN SERVES8 SUBMITTED BYGINNY49 ★★★★★ REVIEWS Assemble these tasty breakfast casseroles the night before, bake them in the morning, and take the extra pan to your best pal or neighbor. 

cups water 

1 cup half-and-half 1 tsp. salt 

1 cup stone-ground grits 2 cups shredded sharp cheddar 

cheese (8 oz.) 

/2 cup butter, cut up 

1 lb. bulk pork sausage 3 large eggs 

/2 cup milk 

orange bell pepper, chopped 1 red bell pepper, chopped 

Sliced green onion and cracked black pepper (optional) 

.Preheat oven to 350°F. Grease two 8-inch square baking dishes. 

.Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Remove from heat, then stir in 1/4 cups 

cheese and the butter until melted. .Cook sausage in a large skillet over medium-high heat, stirring and breaking up lumps, until browned and crumbly, 5 to 7 minutes; drain. 

.Beat eggs and milk in a bowl. Stir into 

grits mixture; stir in cooked sausage and bell peppers. Divide evenly between the prepared dishes. Sprinkle tops with remaining /4 cup cheese. (Casseroles can be chilled, covered, up to 2 days.) 

.Bake until edges are just golden, grits 

are set, and a knife inserted into centers 

“ 

comes out clean, 45 to 60 minutes. Top This is such a

with green onion and cracked black 

delicious way to 

pepper (if using) just before serving. 

make grits! All of 

armagazine.com/grits-sausage-andegg-casserole 

the ingredients 

PER 1-CUP SERVING: 512 CAL; 37G FAT (19G SAT); 21G PRO; 22G CARB (1G FIBER, 4G SUGARS); 

are perfectly 

MG SODIUM 

balanced. Would 

be great for 

company or 

brunch! 

- AMANDA 

” 

SWEET POTATO 

BREAKFAST CASSEROLE 

HANDS-ON MIN TOTAL1 HR, 15 MIN SERVES8 SUBMITTED BY ZAFAH7 

REVIEWS 

½  cup water, or more as needed 1 (8-oz.) pkg. frozen vegetable breakfast links (such as 

Morningstar Farms) 1 lb. sweet potatoes, 

peeled and shredded (4 cups) ¼  cup butter, melted [You 

could reduce this to 2 Tbsp.] 8 eggs, lightly beaten 1 (16-oz.) container low-fat, 

meat swap 

small-curd cottage cheese 

 to 2½  cups shredded cheddar or You can sub in a

mozzarella cheese (8 to 10 oz.) .4-oz. package of

cup sliced fresh spinach frozen, fully cooked

(about 1 oz.) sausage links. Cooked

½  cup finely chopped onion plant-based sausage

would also work in 

.Preheat oven to 375°F. Lightly 

this dish. 

grease a 9x13-inch baking dish. .Bring water and vegetable links to 

a boil in a large skillet. Reduce heat to medium-high and cook, turning occasionally, until water evaporates 

“I doubled the 

and links are evenly browned, 10 to 

spinach, and 

minutes. Crumble links; set aside. 

next time I’ll 

.Stir together sweet potatoes and 

use fat-free 

butter in a bowl; press evenly into 

Greek yogurt to 

bottom of prepared baking dish. 

make this 

.Stir together eggs, cottage cheese, 

even healthier.” 

shredded cheese, spinach, onion, and 

- FELECIA 

crumbled links in a large bowl; spread WILLIAMS LEBUS

evenly over sweet potatoes. 

.Bake until top is golden brown and 

eggs are set, about 40 minutes. Let cool 10 minutes before slicing. 

armagazine.com/sweet-potatobreakfast-casserole 

VEGETARIAN 

PER SERVING: 371 CAL; 23G FAT (12G SAT); 24G PRO; 15G CARB (3G FIBER, 5G SUGARS); 682MG SODIUM 

ALLRECIPES.COM BREAKFAST

Sunrise Casseroles BREAKFAST 

BLUEBERRY BREAD PUDDING 

HANDS-ON MIN TOTAL1 HR, 30 MIN SERVES6 SUBMITTED BY DMJOLLY 

★★★★★ 94 REVIEWS /4 cups white sugar minutes. Whisk together eggs, white

tsp. vanilla extract sugar, vanilla, cinnamon, and salt in

Using dry, slightly stale bread 

/2 tsp. cinnamon a bowl. Stir in blueberries. Pour over

for bread puddings enables the 

/4 tsp. salt bread, then stir gently to combine

bread cubes to absorb more

cups fresh blueberries evenly. Sprinkle with coarse sugar.

moisture (and flavor) from the

[Chopped rhubarb or peaches, .Bake until golden brown and a

other ingredients. It also keeps other berries work, too.] knife inserted in center comes out

Tbsp. coarse decorating sugar clean, 45 to 50 minutes. Let stand

the finished pudding from 

Sweetened whipped cream minutes. Serve with whipped cream

landing on the mushy side. 

and/or pure maple syrup and/or syrup.

oz. day-old French bread, 

armagazine.com/blueberry-bread.Preheat oven to 325°F. 

baguette, boule, or other crusty 

pudding 

.Arrange bread cubes in a buttered country-style bread, cut into 

 VEGETARIAN 

-qt. ceramic baking dish. Heat milk /2-inch cubes (6 cups) 

PER 1-CUP SERVING: 597 CAL; 18G FAT (9G SAT); 

and butter, stirring occasionally, in a 

/2 cups milk G PRO; 97G CARB (3G FIBER, 67G SUGARS);

saucepan over medium-high heat until MG SODIUM

/4 cup butter 

butter melts and mixture just comes 

eggs 

to a boil. Pour over bread; let stand 

“ 

I lean savory over sweet, so I used just 1 cup of sugar and liked it a lot. This is a great recipe to play with. 

- KELLY2 

” 

Bring on that sizzle! Whether you’re going for spicy chilaquiles or loaded hash browns, a skillet’s low sides and wide surface area make it the ideal tool for creating crispy, golden breakfast perfection. 

ALLRECIPES.COM BREAKFAST

Grab a Skillet BREAKFAST 

“I made it with 

pork carnitas 

instead of 

chicken and did not add cheese. This recipe is great as a 

starting point 

and allows 

VERDE CHILAQUILES 

for several 

HANDS-ON20 MIN TOTAL40 MIN variations. Thank 

SERVES8 SUBMITTED BYOCEANMAN99507 you for the idea!” 

- LENKA REVIEW

MCDONALD 

Tbsp. vegetable oil 

½  cups thinly sliced red onion 

1 fresh jalapeٌo pepper, seeded and minced, plus more for garnish 1 (10-oz.) bag tortilla chips 

(12½  cups) 

(16-oz.) jars salsa verde 

1 lb. boneless, skinless chicken breasts, cooked and shredded 1 (2.25-oz.) can sliced ripe 

black olives, drained 

¼  cup chopped fresh cilantro 

8 eggs 

Dash salt 

Dash black pepper ½  cup crumbled Cotija 

cheese (2 oz.), for garnish Sliced radishes, for garnish Sliced avocado, for garnish 

.Preheat oven to 400°F. 

.Heat oil in a large oven-safe skillet over medium heat. Cook onion and jalapeٌo, stirring occasionally, until onion begins to brown, about 10 minutes. 

.Add chips, salsa, chicken, olives, and cilantro to onion mixture in skillet. Toss to coat, breaking chips slightly. 

.Use the bottom of a custard cup or measuring cup to make 8 indentations in chip mixture. Crack 1 egg into each indentation. Sprinkle eggs to taste with salt and black pepper. 

.Bake until eggs are set and tortilla 

chips are softened and browned at edges, 20 to 25 minutes. Garnish with Cotija cheese, radishes, avocado, and/or additional jalapeٌo pepper. 

armagazine.com/verde-chilaquiles 

HIDDEN GEM GLUTEN-FREE

PER SERVING (1 CUP TORTILLA MIXTURE AND 1 EGG): 444 CAL; 21G FAT (5G SAT); 30G PRO; 35G CARB (5G FIBER, 5G SUGARS); 1,462MG SODIUM 

SOUTHWESTERN 

PORK SAUSAGE AND SWEET POTATO HASH 

HANDS-ON25 MIN TOTAL1 HR SERVES4 SUBMITTED BYALLRECIPES ALLSTARS 

REVIEWS 

poblano pepper 1 lb. bulk pork sausage 

2 Tbsp. butter 

1 Tbsp. vegetable oil 3 bell peppers (any color), chopped (about 3 cups) 1 large sweet potato, peeled and cut into ½ -inch cubes “ This easy way to 

(about 2 cups) 

use up extra 

cup chopped onion ¾ tsp. chili powder 

veggies tastes 

¾ tsp. cumin 

great for breakfast 

½ tsp. crushed red pepper 

2 cloves garlic, minced 

or dinner. I’ve 

½ tsp. salt 

even added 

½ tsp. black pepper 

4 eggs 

leftover 

¼ cup shredded Monterey grilled corn. 

Jack cheese (1 oz.) 

¼ cup chopped fresh cilantro 

- JANET HENDERSON 

¼ cup salsa 

.Preheat oven to 425°F. Line a baking sheet with foil. 

” 

.Halve poblano lengthwise; remove seeds and membranes. Put cut sides down on prepared baking sheet; roast until skins are charred, about 20 minutes. Wrap foil around pepper halves and let stand until cool enough to handle, 20 to 30 minutes. Peel off skin; chop poblano. 

.Meanwhile, brown sausage in a large skillet over medium heat, stirring and breaking up lumps, about 5 minutes. Transfer to a plate; drain skillet. .Return skillet to medium heat; melt 1 Tbsp. butter with the oil. Stir in bell peppers, sweet potato, onion, chili powder, cumin, crushed red pepper, and garlic. Cook, stirring occasionally, until vegetables are tender and starting to brown, 20 to 25 minutes. Stir in roasted poblano, sausage, and ¼  tsp. each salt and black pepper. Cook until heated through, 1 to 2 minutes. Transfer to a serving platter and keep warm. .Rinse skillet, return to heat, and melt remaining 1 Tbsp. butter. Crack eggs into skillet; sprinkle with remaining ¼  tsp. salt and black pepper. Reduce heat to low and cook until whites are completely set and yolks begin to thicken, 3 to 4 minutes. Top hash with eggs, cheese, and cilantro. Serve with salsa. 

armagazine.com/southwesternpork-hash 

HIDDEN GEM GLUTEN-FREE

PER SERVING (1⅓  CUPS HASH AND 1 EGG): 571 CAL;

G FAT (14G SAT); 29G PRO; 28G CARB (5G FIBER,

G SUGARS); 1,081MG SODIUM

ALLRECIPES.COM BREAKFAST

Grab a Skillet BREAKFAST 

BOMBAY BREAKFAST POTATOES HANDS-ON15 MIN  TOTAL8 HR, 55 MIN SERVES4 SUBMITTED BYCHEF JOHN 

REVIEWS 

¼  tsp. black pepper .Heat butter and oil in a large

For the crispiest potatoes ever, ½  cup sliced green onion nonstick skillet over medium-high

let boiled potato chunks dry Tbsp. chopped seeded chile heat. Add potatoes; sprinkle with salt

pepper (any variety) and black pepper. Cook, turning

in the fridge overnight before 

fried eggs occasionally, until crisp and golden

frying. High-starch potatoes such 

¼  cup chopped fresh cilantro brown, about 10 minutes. [Avoid

as russets stand up to the high 

turning too often; the potatoes need .Stir together cumin, coriander, turmeric, 

heat of pan-frying. But they’re time to achieve a crunchy crust.]Sprinkle

and cayenne in a small bowl. 

also more likely to fall apart in with remaining spice mixture, green

.Bring a large pot of salted water 

onion, and chile pepper. Cook until 

boiling water, so be sure 

to a boil over medium-high heat. Add 

onion and pepper start to soften, 

not to cut the chunks too small. potatoes and two-thirds of the spice 

3 to 4 minutes. 

mixture. Boil until just tender and easily 

tsp. cumin .Transfer to a serving plate. Top with

pierced with a fork, 8 to 10 minutes. Drain 

tsp. ground coriander eggs and cilantro and sprinkle with

and transfer to a plate. Let cool about 

tsp. turmeric additional black pepper.

30 minutes. Cover potatoes and chill at 

tsp. cayenne pepper 

least 8 hours or overnight. armagazine.com/bombay-breakfast-

lb. russet potatoes, peeled 

potatoes 

.Uncover potatoes and, if desired, cut and cut into 2-inch chunks 

HIDDEN GEM VEGETARIAN GLUTEN-FREE

into 1-inch chunks. [This extra step is Tbsp. butter 

PER SERVING (¾ -CUP HASH AND 1 EGG): 186 CAL; 10G optional but results in more surface area 

FAT (4G SAT); 3G PRO; 23G CARB (2G FIBER, 1G SUGARS); 

Tbsp. olive oil 

for the potatoes to crisp.] MG SODIUM

¼  tsp. salt 

“These were a massive hit amongst the friends and family, perfect for breakfast or dinner. Pro tip: Make lots.” 

- AAR JOHN 

“I save the 

spiced potato water and add it to curries and soups. Don’t boil the taters too long—just until barely able to poke 

with a fork.” 

- SARAH 

SAUNDERS 

LOADED 

BREAKFAST SKILLET 

HANDS-ON20 MIN 

TOTAL50 MIN SERVES4 SUBMITTED BYDORINDA MEDLEY ★★★★REVIEWS 

slices bacon, cut 

into 1-inch pieces 3 russet potatoes, 

scrubbed and chopped into /4-inch cubes 

1 cup chopped yellow onion /4 cup water 

2 cloves garlic, minced /2 tsp. smoked paprika /3 cup chopped green 

onion or chives 

/2 tsp. kosher salt 

/4 tsp. freshly ground black 

pepper or a blend of 

cracked black and pink peppercorns 4 eggs 

1 cup shredded cheddar 

cheese (4 oz.) 

.Cook bacon in a 12-inch castiron or other large nonstick skillet with a lid over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Transfer to paper towels to drain, reserving drippings in skillet. 

.Reduce heat to medium. Add potatoes and yellow onion; stir to coat evenly in drippings. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add water and cover skillet. Cook, stirring once or twice, until potatoes are tender, about “ I have used sausage 

minutes. Stir in garlic, paprika, 

or ham instead of and half each of the green onion,

salt, and pepper. 

bacon; they both 

.Make 4 wells in potato 

work well. On some mixture with a wooden spoon,

revealing bottom of skillet. Crack 

occasions, I have 

an egg into each well; sprinkle 

preboiled the remaining salt and pepper over

eggs. Sprinkle cooked bacon 

potatoes so they 

and cheese over mixture in 

only need to cook a skillet. Replace lid; cook until egg

whites are set and yolks are still 

bit and brown in the 

runny, about 5 minutes. Top with 

skillet. Love you, remaining green onion.

armagazine.com/loaded

Dorinda! You are 

breakfast-skillet 

the bomb! 

 GLUTEN-FREE 

– JANET ESAROVE PER SERVING (1/2 CUPS POTATO

MIXTURE AND 1 EGG): 485 CAL; 28G FAT (12G SAT); 22G PRO; 35G CARB (3G FIBER, 3G SUGARS); 692MG SODIUM 

” 

ALLRECIPES.COM BREAKFAST

Grab a Skillet BREAKFAST 

PALEO HASH 

HANDS-ON20 MIN TOTAL35 MIN SERVES4 SUBMITTED BYTONNA JACOBSON 

REVIEWS 

browned and cooked through, 5 to 10 minutes. Drain skillet. 

Tbsp. olive oil 

.Stir in sweet potato, ½  cup lb. chicken or turkey 

broth, the garlic powder, salt, 

sausage, casings removed 

black pepper, and cayenne. Bring 

oz. chorizo sausage, 

to a boil. Reduce heat; simmer, 

casings removed 

uncovered and stirring occasionally, 

large sweet potato, 

until sweet potato is tender, about 

peeled and diced (3 cups) 

minutes. If needed, add more ½  cup reduced-sodium chicken 

broth, 1 Tbsp. at a time, to prevent 

broth, plus more as needed 

sticking. Stir in zucchini; simmer, 

tsp. garlic powder 

stirring occasionally, until tender, ½  tsp. salt 

to 10 minutes. Stir in spinach. ¼  tsp. black pepper, 

.Meanwhile, in another skillet, heat plus more for garnish 

butter over medium heat. Crack ¼  tsp. cayenne pepper 

eggs into skillet and cook to desired 

zucchini, diced (2 cups) 

doneness, 2 to 3 minutes for runny 

cup fresh baby spinach 

yolks. Serve eggs over hash. Garnish ½  Tbsp. butter 

with black pepper and chives. 

eggs 

Chopped chives, for garnish 

armagazine.com/paleo-hash 

QUICK 

.Heat oil in a large skillet over 

PER SERVING (1¼  CUPS HASH AND 1 EGG): medium heat. Cook both sausages, 

CAL; 36G FAT (9G SAT); 31G PRO; 27G CARB (4G FIBER, 6G SUGARS); 1,227MG SODIUM 

stirring and breaking up lumps, until 

“I substituted 

black beans 

for the 

sausages, 

adding them at 

the end to 

heat through. 

Even my 

meat-loving guys liked this!” 

- DPARSELL 

Next time you host 

morning guests, 

greens 

try a quiche, pizza, 

swap 

or frittata. These 

No spinach? Try 

savory, serve-yourself 

subbing in kale, 

arugula, Swiss chard, 

dishes make it 

or beet greens. 

easy to divvy up breakfast goodness. Plus, they’re easy to adapt to your tastes with swaps of 

cheese, veggies, 

meats, or herbs. 

Have a Slice BREAKFAST CRUSTLESS CARAMELIZED ONION QUICHE 

HANDS-ON15 MIN  TOTAL1 HR SERVES4 SUBMITTED BYREBOOBYQ 

REVIEWS 

Assemble this cheesy gluten-free quiche the day before and pop it into the oven to bake a half hour before guests arrive. 

Tbsp. butter 

2 tsp. olive oil 1 cup sliced onion 1 cup fresh spinach, coarsely chopped 

¾  cup whipping cream 

3 eggs 

¼  tsp. salt 

¼  tsp. black pepper ½  cup mozzarella cheese, 

shredded (2 oz.) 

¼  cup Swiss or Gruyère cheese, 

shredded (1 oz.) “In addition

¼  cup Parmesan cheese, grated (1 oz.), to greasing

plus more for garnish the pan,

Chopped fresh parsley, for garnish I recommend

dusting it with 

.Preheat oven to 350°F. Grease an 8-inch 

flour. I did and 

pie plate or 7x11-inch baking dish. 

my quiche came 

.Heat butter and oil in a large skillet over 

out clean and 

medium-low heat. Cook onion, stirring 

neat and 

frequently, until softened and golden, 

nothing stuck 

about 10 minutes. Transfer to a plate. Cook 

to the pan.” 

spinach until wilted, 1 to 2 minutes. Transfer 

- DUBOO 

to a separate plate to cool. 

.Whisk together cream, eggs, salt, and pepper in a bowl. Stir in mozzarella, Swiss, and Parmesan cheeses; half of onion; and the spinach. Pour mixture into prepared pie plate. 

.Bake until eggs are set and a knife 

inserted in center comes out clean, about 35 minutes. Microwave remaining onion until warm, about 1 minute. To serve, top quiche with warmed onion. Garnish with additional Parmesan and parsley. Cut into 8 slices. 

armagazine.com/crustless-caramelizedonion-quiche 

VEGETARIAN GLUTEN-FREE

PER 2-SLICE SERVING: 341 CAL; 31G FAT (17G SAT); 13G

PRO; 7G CARB (1G FIBER, 3G SUGARS); 420MG SODIUM

ALLRECIPES.COM BREAKFAST

PICK Greenis the most 

common but not the only YOUR color you’ll find when 

it comes to asparagus. 

SHADE  Purplevarieties tend 

to be sweeter. They’re 

also—surprise!— green 

say cheese 

inside. Because they can Change it up by swapping 

lose their purplish outer out the Swiss cheese for blush when cooked, another melting cheese, they’re often shaved and such as Monterey Jack 

or provolone. Or give the served raw. Rarer white

quiche a smoky twist by asparagus grows under

using smoked Gouda covers and is white all

or cheddar. 

the way through. Lack of sunlight keeps it from greening. The outside can be bitter, so it’s typically peeled. Whatever the color of asparagus, trim and/or peel off the bottom ends if 

they’re too tough to bend. .Cut half the asparagus into ½ -inch 

ASPARAGUS QUICHE 

pieces; leave remaining spears whole. 

HANDS-ON20 MIN 

Set pieces and whole spears in a 

TOTAL1 HR, 5 MIN  SERVES8 

SUBMITTED BYMICHELE O’SULLIVAN steamer over 1 inch of boiling water.

Cover and cook until crisp-tender, 373 REVIEWS 

about 4 minutes. Drain and cool. 

The striped top of this quiche 

.Meanwhile, cook bacon in a large 

serves a double purpose: skillet over medium heat until evenly

browned and crisp. Drain on paper 

The spears on top are pretty, 

towels and crumble. Position oven 

and they also get browned a 

rack in lower third of oven and 

little because they’re not fully 

preheat to 400°F. 

submerged. 

.Transfer pie crust to a 9-inch pie plate. Trim edges and flute or crimp as 

lb. fresh asparagus, trimmed 

desired. Brush with beaten egg white. 

slices bacon 

Sprinkle bacon and sliced asparagus 

refrigerated, rolled, unbaked 

into pie crust; top with shredded 

pie crust or homemade crust 

cheese. Whisk together half-and

egg white, lightly beaten 

half, eggs, nutmeg, salt, and pepper 

cups shredded Swiss cheese 

in a bowl. Pour into crust. Arrange 

(8 oz.) 

asparagus spears on top. ½  cups half-and-half 

.Bake until a knife inserted in center large eggs 

comes out clean, about 40 minutes. ¼  tsp. nutmeg 

Transfer to a wire rack to cool. To serve, ¼  tsp. salt 

cut into 8 slices. 

¼  tsp. black pepper 

armagazine.com/asparagus-quiche 

PER SLICE: 388 CAL; 27G FAT (14G SAT); 18G PRO; 16G CARB (1G FIBER, 3G SUGARS); 509MG SODIUM 

ALLRECIPES.COM BREAKFAST

Have a Slice BREAKFAST 

veg out 

We added ⅔  cup finely chopped blanched broccoli florets. Mix up the flavors of this quiche by substituting the same amount of any veggies 

QUICK QUICHE 

you’d like. 

HANDS-ON15 MIN TOTAL1 HR, 5 MIN SERVES6 SUBMITTED BYMYRITE 

,583 REVIEWS 

slices bacon 

1 cup shredded Swiss 

cheese (4 oz.) 

1½ cups milk 

½ cup flour 

4 eggs, lightly beaten ¼ cup finely chopped onion 

2 Tbsp. butter, melted ½ tsp. salt 

.Cook bacon in a large deep skillet over medium-high heat, turning occasionally, until evenly browned. Drain on paper towels, crumble, and set aside. 

.Preheat oven to 350°F. Lightly grease a 9-inch pie plate. 

.Line bottom of pie plate with cheese and crumbled bacon. Whisk together milk and flour in a large bowl, then whisk in eggs, onion, butter, and salt until smooth; pour into pie plate. .Bake until set, 35 to 40 minutes. Cut into 6 slices and serve 

hot or cold. 

armagazine.com/quick-quiche 

PER SLICE: 380 CAL; 25G FAT (12G SAT); 19G PRO; 13G CARB (0G FIBER, 4G SUGARS); 635MG SODIUM 

“Whatever ingredients you use, I think the key is 

broiling the 

quiche for a few minutes after cooking. It gives it a great 

crispy top.” 

ذ AMBER 

SCRAMBLED EGG BREAKFAST PIZZA 

HANDS-ON15 MIN TOTAL40 MIN SERVES8 SUBMITTED BYLOU SAN ANTONIO 

REVIEWS 

with a fork. Bake until starting to brown, 

lb. prepared fresh pizza dough about 12 minutes.

[Pressed for time? Substitute a .Meanwhile, melt 1 Tbsp. butter in a

prebaked 12-inch thin pizza crust large skillet over medium heat. Add

and skip to Step 3.] eggs, sprinkle with pepper and salt, and

Tbsp. plus ¼  cup butter cook to desired doneness, stirring often,

eggs, lightly beaten to 5 minutes.

¼  tsp. black pepper .Stir together hollandaise mix, milk,

⅛  tsp. salt and ¼  cup butter in a small saucepan.

(0.9-oz.) pkg. hollandaise Cook according to package directions.

sauce mix Pour half the sauce over partially baked

⅔  cup milk pizza crust. Top with scrambled eggs

cup diced cooked ham and ham. Drizzle with remaining sauce

cup shredded sharp and sprinkle with cheese. Bake until

cheddar cheese (4 oz.) heated through and crust is golden

Chopped fresh chives, brown, about 12 minutes. Garnish with

for garnish chives. Cut into 8 slices.

“Instead of armagazine.com/scrambled-egg-

.Preheat oven to 400°F. 

breakfast-pizza 

hollandaise and .Roll out dough on a lightly floured

PER SLICE: 364 CAL; 19G FAT (10G SAT); 16G PRO; 

ham, I topped surface into a 12-inch circle. Transfer to a

G CARB (1G FIBER, 3G SUGARS); 769MG SODIUM 

mine with 

-inch pizza pan and prick generously 

country gravy, 

crumbled 

sausage, then eggs and a thin layer of white cheddar.” 

- ENOXALLEN 

“ “I put parsley 

and chopped green 

onion on top 

before baking. 

Delicious!” 

- JONI COWAN 

” 

ALLRECIPES.COM BREAKFAST

Have a Slice BREAKFAST 

SPINACH PIE  HANDS-ON15 MIN TOTAL45 MIN SERVES8 SUBMITTED BYSANDY 

REVIEWS 

.Melt 1 Tbsp. butter in a skillet 

Tbsp. butter over medium-high heat. Cook onion,

Tbsp. chopped onion stirring occasionally, until soft. Add

(16-oz.) pkg. frozen spinach; cook until heated through,

chopped spinach, thawed, 

about 5 minutes. Spread mixture 

drained, and squeezed dry 

evenly into prepared pie plate. 

eggs 

.Beat eggs and cream in a bowl. Stir ½ cups whipping cream 

in salt, pepper, and nutmeg; pour into 

or half-and-half 

pie plate. Cut up remaining 1 Tbsp. ¾ tsp. salt 

butter; sprinkle over pie with cheese. ½ tsp. black pepper 

.Bake until set and golden brown, ½ tsp. nutmeg 

to 30 minutes. Let cool 5 minutes. ½ cup shredded Swiss cheese 

Cut into 8 slices. 

(2 oz.) 

armagazine.com/spinach-pie .Preheat oven to 375°F. Lightly 

VEGETARIAN GLUTEN-FREE

coat a 9-inch pie plate with 

PER SLICE: 251 CAL; 23G FAT (14G SAT); 8G PRO; 

cooking spray. G CARB (2G FIBER, 2G SUGARS); 333MG SODIUM

“Use this easy recipe as a guide and throw in 

what you have on hand. I added ¼  cup crumbled bacon; 1 bunch green onions, diced; and a chopped yellow onion. I used a mix of cheeses, too.” 

- BIG BOY 

BACON-CHEESE “Fast, easy, cooked

FRITTATA 

perfectly. (And 

HANDS-ON15 MIN 

TOTAL40 MIN SERVES6 I’m not a great

SUBMITTED BYMILDRED MARIE MARTIN 

cook.) I added a 

★★★★★ REVIEWS 

little extra bacon 

slices bacon (5 oz.) 

and exchanged the 

eggs 

1 cup milk 

green onion 

Tbsp. butter, melted 

for 1/2 cup green 

/4 tsp. salt 

/4 tsp. black pepper 

bell pepper. 

cup shredded cheddar 

- TOADIEJONES 

cheese (4 oz.) 

/4 cup chopped green onion .Preheat oven to 350°F. Lightly 

” 

grease a 9-inch pie plate. 

.Cook bacon in a large skillet over medium-high heat until browned, about 10 minutes. Drain on paper towels and crumble. 

.Beat together eggs, milk, butter, salt, and pepper in a bowl; pour into prepared pie plate. Sprinkle with bacon, cheese, and green onion. 

.Bake until a knife inserted in center comes out clean, 30 to 35 minutes. Cut into 6 slices. 

armagazine.com/baconcheese-frittata 

PER SLICE: 307 CAL; 22G FAT (10G SAT); 21G PRO; 5G CARB (0G FIBER, 4G SUGARS); 630MG SODIUM 

ALLRECIPES.COM BREAKFAST

Have a Slice BREAKFAST

CHEESY SPINACH-RAMEN FRITTATA HANDS-ON20 MIN TOTAL55 MIN SERVES4 SUBMITTED BYKEMPM

REVIEWS

minutes. Add 1 pkg. spinach and 2 Tbsp. .Blend eggs, spreadable cheese,

Tbsp. olive oil water and cook, covered, until wilted, and salt in a blender until smooth.

bunch green onions, about 1 minute. Stir spinach with tongs, Pour egg mixture evenly over

chopped (about 1⅔  cups) then add remaining pkg. spinach and spinach mixture. Stir spinach

(5-oz.) pkg. fresh baby spinach remaining 1 Tbsp. water. Cook, covered, mixture gently with a fork to allow

Tbsp. water stirring once or twice, until tender, about egg mixture to flow underneath.

(3-oz.) pkg. ramen noodle soup minutes. Remove skillet from heat. Sprinkle top with ¼  cup Parmesan.

(flavor packet discarded) .Meanwhile, bring a saucepan of salted .Transfer skillet to oven and bake

large eggs water to a boil. Break each ramen noodle until puffed slightly and a toothpick

¾  cup garlic-and-herbs block into 4 pieces and cook, stirring inserted in center comes out clean, about

spreadable cheese (such as occasionally, until just tender, about minutes. Garnish with additional

Alouette; about 5 oz.) minutes. Drain noodles in a colander Parmesan. Cut into

¼  tsp. salt and rinse under cold water. Toss noodles slices and serve from skillet.

¼  cup grated Parmesan cheese with spinach mixture in skillet and spread

armagazine.com/cheesy

(1 oz.), plus more for garnish mixture evenly over bottom.

spinach-ramen-frittata 

HIDDEN GEM VEGETARIAN

.Preheat oven to 375°F. 

PER SLICE: 544 CAL; 36G FAT 

.Heat oil in a large oven-safe skillet 

(15G SAT); 21G PRO; 35G CARB 

(3G FIBER, 0G SUGARS); 711MG SODIUM 

over medium heat. Cook green onion, stirring occasionally, until softened, about 

for less mess 

“We ate ours 

Break up the dried 

with salsa and 

ramen noodles inside 

loved it. Next 

the package or 

time I am going 

over a bowl. 

to add more of the cheese spread and maybe a 

little cheddar 

cheese.” 

- JENNY802 

Breakfast meats taste even better when you add a spicy-sweet twist. For the best friends your morning eggs and toast ever had, craft homemade sausage patties and candied bacon using punchy spices and sweet maple syrup. 

make ahead 

Assemble and chill these sweet-and-spicy sausage patties ahead 

of time. You can even SPICY MAPLE BREAKFAST SAUSAGE

freeze them. To cook 

HANDS-ON10 MIN TOTAL20 MIN SERVES4 SUBMITTED BYFRANCE C from frozen, fry about 

REVIEWS marjoram, coriander, and cloves in

minutes per side. 

a bowl. Shape into 8 patties. 

lb. ground pork 

.Heat oil in a large skillet over Tbsp. pure maple syrup 

medium heat. [Avoid frying at a tsp. salt 

higher heat, because the maple 

tsp. dried sage 

syrup will cause the sausage to ½  tsp. onion powder 

burn.]Working in batches, ½  tsp. black pepper 

fry patties 3 to 4 minutes per ½  tsp. crushed red pepper 

side or until an instant-read ¼  tsp. dried marjoram, 

thermometer inserted into 

crushed 

centers registers 160°F. ¼  tsp. ground coriander 

pinch ground cloves armagazine.com/spicy-maple-

tsp. olive oil breakfast-sausage

HIDDEN GEM QUICK

.Mix together pork, maple syrup, 

PER 2-SAUSAGE SERVING: 328 CAL; 

salt, sage, onion powder, black G FAT (9G SAT); 19G PRO; 7G CARB

(0G FIBER, 6G SUGARS); 646MG SODIUM 

pepper, crushed red pepper, 

Meaty Sides BREAKFAST 

MAPLE-CAYENNE CANDIED BACON 

HANDS-ON30 MIN TOTAL50 MIN MAKES12 SLICES SUBMITTED BYCHEF JOHN 

REVIEWS 

.Remove from oven. Brush 

¼ cup packed brown sugar both sides of bacon slices with

Tbsp. rice vinegar brown sugar mixture. Return

Tbsp. pure maple syrup to oven, rotating sheets. Bake

½ tsp. cayenne pepper 

until browned and crisp, about ¼ tsp. black pepper 

minutes more, turning and 

lb. thick-cut bacon 

brushing bacon slices with sugar mixture every 5 minutes. .Arrange racks in upper and 

lower thirds of oven and preheat 

armagazine.com/maple-cayenne

oven to 350°F. Line two 10x15-inch candied-bacon

baking sheets with foil and arrange 

GLUTEN-FREE 

racks over foil. 

PER SLICE: 142 CAL; 9G FAT 

(3G SAT); 5G PRO; 7G CARB (0G FIBER, .Stir together brown sugar, rice 

G SUGARS) 232MG SODIUM 

vinegar, maple syrup, cayenne, and black pepper in a small bowl. Arrange bacon slices on racks on baking sheets. Bake 15 minutes. 

“Double this 

recipe or you will 

cry because 

you will run out 

of delicious 

candied bacon 

and you 

will want more!” 

- SONJAGROSET 

ALLRECIPES.COM BREAKFAST

Allrecipes members are always coming up with new ways to love their eggs. Here’s a sampling of our favorites, including plant-based eggs Benedict, big-batch oven scrambled eggs, graband-go omelet muffins, and more. 

Combine 4 cups water, PERFECT 

Tbsp. vinegar, and 1 tsp. 

salt in a large skillet. Bring 

POACHED 

to a boil; reduce heat to a simmer. Break an egg into 

EGGS 

a cup and slip egg into the simmering water. Repeat with three more eggs. Simmer, uncovered, 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet. 

ALLRECIPES.COM BREAKFAST

Eggs-tra Special BREAKFAST PORTOBELLO-SPINACH 

EGGS BENEDICT 

HANDS-ON10 MIN 

TOTAL20 MIN SERVES4 

SUBMITTED BYJENNA VANGROWSKI ★★★★ REVIEWS 

3/2-to 4-inch portobello 

mushroom caps, 

stems and gills removed 2 Tbsp. olive oil 

/4 tsp. salt 

“ 

/4 tsp. black pepper “Really good! 

Tbsp. plain fat-free 

Careful cooking 

Greek yogurt 

4 tsp. light mayonnaise 

the portobellos, 

tsp. chopped fresh thyme 

as they cook fast!” 

tsp. Dijon mustard 1 tsp. lemon juice 

- ELYSEC19 

/4 tsp. hot pepper sauce, 

or more to taste 

4 cloves garlic, minced 

” 

cups fresh baby 

spinach, chopped 

/2 tsp. salt-free Cajun seasoning or 

paprika, plus more for garnish 4 poached eggs (opposite) Chopped chives, for garnish 

.Preheat oven to 425°F. Line a 10x15-inch baking pan with foil. Brush mushrooms with 1 Tbsp. oil, then sprinkle gill sides with salt and pepper. Arrange on prepared pan, stem sides down. Bake until tender, about 12 minutes. 

.Meanwhile, for sauce, whisk together yogurt, mayonnaise, thyme, mustard, lemon juice, and hot sauce in a small bowl until smooth. 

.Heat remaining 1 Tbsp. oil in a large skillet over medium heat. Add garlic; cook 1 minute. Add spinach and Cajun seasoning; cook, stirring, until spinach is just wilted, about 1 minute. 

.Meanwhile, prepare poached eggs as 

directed (opposite). Just before serving, microwave sauce until heated through, 30 to 45 seconds. Top mushrooms with spinach mixture, poached eggs, and sauce. Garnish with Cajun seasoning and chives. 

armagazine.com/portobello-spinacheggs-benedict 

 HEALTHY  HIDDEN GEM  VEGETARIAN 

PER SERVING (1 MUSHROOM CAP, 1 EGG, 2 TBSP. SPINACH, AND 1 TBSP. SAUCE): 183 CAL; 13G FAT (3G SAT); 9G PRO; 7G CARB (2G FIBER, 3G SUGARS); 302MG SODIUM 

POACHED EGGS CAPRESE 

HANDS-ON10 MIN TOTAL25 MIN SERVES2 SUBMITTED BYYOOJIN K 

REVIEWS 

a toaster oven, you can bake topped muffins on a foil-lined baking sheet in a 

poached eggs (p. 40) 

°F oven.] 

English muffins, 

.To assemble, put a poached egg split and toasted 

on top of each English muffin half, 

oz. fresh mozzarella 

then top each with 1 Tbsp. pesto and a 

cheese, sliced 

pinch of salt. Garnish with basil leaves. 

thick tomato slices 

4 Tbsp. prepared pesto 

armagazine.com/poached-eggs-caprese 

pinches salt 

QUICK VEGETARIAN

Fresh basil leaves, for garnish 

PER SERVING (2 MUFFIN HALVES, 2 EGGS, 2 TOMATO SLICES, AND 2 TBSP. PESTO): 586 CAL; 

.Prepare poached eggs as directed on G FAT (14G SAT); 33G PRO; 30G CARB 

(0G FIBER; 3 G SUGARS); 1,035MG SODIUM 

page 40 (tip, below right). 

.Meanwhile, arrange English muffin halves, cut sides up, on a foil-lined toasteroven pan. Top each with 1 oz. cheese and 1 tomato slice. Toast in a toaster oven until 

cheese melts, 6 to 9 minutes depending pretty eggs

on your toaster oven. [If you don’t have 

For poached eggs that 

look like neat little pouches rather than tentacled ghosts, keep the water at a very gentle simmer as you cook the eggs. And if you still end up with some wispy white bits, just trim them off with a knife or kitchen shears before serving. 

“Poached is 

my favorite way to eat an egg, so I was all about this recipe. As much as I love eggs Benedict, this was a 

delicious 

change, not to 

mention 

healthier, too. Thanks so much, Yoojin!” 

- LINDA MCLEAN 

ALLRECIPES.COM BREAKFAST

Eggs-tra Special BREAKFAST 

what is harissa? 

This brilliant orange-red Tunisian pepper sauce or paste is typically a mixture of chiles, garlic, cumin, and caraway. Look for it among the chile sauces and pastes at your grocery store or in the Middle Eastern or Mediterranean ingredients section. 

RAINBOW POTATO PANCAKES WITH HARISSA 

HANDS-ON15 MIN TOTAL45 MIN SERVES4 SUBMITTED BYPOTATO GOODNESS NEW RECIPEGO ONLINE TO RATE & REVIEW 

cup vegetable oil for frying, .Preheat 1 cup oil in a large skillet to .Put four 3-Tbsp. portions batter

plus more as needed °F. Preheat oven to 200°F. Line a at a time into hot oil and flatten with

lb. russet potatoes, baking sheet with parchment paper. a spatula. Fry, turning once, until

peeled and shredded .Put shredded russet potatoes golden brown, about 8 minutes.

Tbsp. shredded yellow and 3 Tbsp. onion on a clean kitchen Transfer pancakes to prepared baking

or red onion towel; squeeze out as much moisture sheet; keep warm in oven. Repeat

lb. purple potatoes or as possible, then transfer to a bowl. with remaining potato mixture. [You

purple sweet potatoes, Put shredded purple potatoes and should have 16 pancakes total; 8 per

peeled and shredded remaining 3 Tbsp. onion in same towel; potato batter.]

eggs squeeze out all excess moisture, then .Meanwhile, prepare poached eggs as

½  cup plus 2 Tbsp. potato starch transfer to a separate bowl. directed on page 40. Top pancakes with

tsp. kosher salt .In a large bowl, whisk together eggs, poached eggs and microgreens. Serve

¼  tsp. black pepper potato starch, salt, and pepper until with sour cream and harissa.

tsp. balsamic vinegar smooth. Transfer half of egg mixture

armagazine.com/rainbow-potato-

poached eggs (p. 40) to another large bowl; stir in balsamic

pancakes-with-harissa

½  cup microgreens or arugula vinegar and fold in purple potato

VEGETARIAN GLUTEN-FREE

¼  cup sour cream mixture. Fold russet potato mixture into

PER SERVING (4 PANCAKES AND 1 EGG): 628 CAL; 29G FAT (6G SAT); 19G PRO; 75G CARB (4G FIBER, 

¼  cup harissa sauce remaining egg mixture.

G SUGARS); 793MG SODIUM 

OVEN SCRAMBLED EGGS 

HANDS-ON8 MIN TOTAL35 MIN SERVES12 SUBMITTED BYERIN ★★★★★ REVIEWS 

Tbsp. butter, melted 2 dozen eggs 

11/4 tsp. salt 

3/4 tsp. black pepper 21/2 cups milk 

1 cup shredded cheddar cheese 

(4 oz.) 

.Preheat oven to 350°F. 

.Pour melted butter into a 9x13-inch glass baking dish. Whisk together eggs, salt, and pepper in a large bowl until well blended. Gradually whisk in milk, then pour mixture into dish. 

.Bake 15 minutes, stir, then bake until just set, about 10 minutes more (eggs set up quickly near the end of cooking, so keep an eye on them). Sprinkle with cheese and let stand until cheese melts, about 2 to 3 minutes. [This is also great topped with avocado or sautéed veggies. If you want to halve the recipe, use a 9x9-inch baking dish.] 

armagazine.com/oven

scrambled-eggs 

 QUICK  VEGETARIAN  GLUTEN-FREE

PER ⅔-CUP SERVING: 232 CAL; 17G FAT (7G SAT);

G PRO; 4G CARB (0G FIBER, 3G SUGARS);

MG SODIUM

ALLRECIPES.COM BREAKFAST

Eggs-tra Special BREAKFAST “ 

There are as many variations as there are 

ingredients you 

can think of! 

Chopped zucchini, broccoli, shredded cheese, bacon, mushrooms—all would be delicious. 

- NAPLES34102 

” 

PALEO OMELET MUFFINS 

HANDS-ON15 MIN TOTAL35 MIN SERVES12 SUBMITTED BYBECKI 

★★★★ REVIEWS ham mixture into each muffin cup.

Whisk together eggs, water, salt, and 

oz. cooked ham, finely 

black pepper in a bowl; spoon chopped (1/4 cups) 

/2 Tbsp. evenly over ham mixture in cup finely chopped red bell 

each muffin cup. (Cups will be full.) 

pepper 

.Bake until a knife inserted in cup finely chopped onion 

centers comes out clean, 18 to 

eggs 

minutes. Loosen edges of muffins 

Tbsp. water 

with a knife or thin spatula; transfer /4 tsp. salt 

to a wire rack and let cool. Garnish /8 tsp. black pepper 

with green onion. (Muffins keep up to 

Chopped green onion, for 

days, covered and chilled.) 

garnish 

armagazine.com/paleo-omelet.Preheat oven to 350°F. Grease 

muffins 

twelve 2/2-inch muffin cups. 

 HEALTHY  QUICK  GLUTEN-FREE .Stir together ham, bell pepper, and 

PER MUFFIN: 77 CAL; 4G FAT (1G SAT); 8G PRO; 2G CARB (0G FIBER, 1G SUGARS); 275MG SODIUM 

onion in a large bowl. Spoon /4 cup 

Whether you need a simple slice-and-serve breakfast or a special homemade gift, our Allrecipes community offers plenty of tasty morning bread options. Choose lightly sweet quick breads, customizable muffins, scones, or a savory ham-and-cheese braid. 

“Had some extra 

rhubarb and 

tried this out. It was delicious! I made muffins instead of bread and cut the 

baking time down to 20 to 25 minutes.” 

- ELIZABETH COOK 

ALLRECIPES.COM BREAKFAST

Breakfast Breads BREAKFAST 

RHUBARB BREAD 

HANDS-ONMINTOTALHRSERVESSUBMITTED BYKARLA SONNENBERG ★★★★☆ REVIEWS 

/4 cups packed brown sugar 

/4 cup buttermilk 

/3 cup vegetable oil 

1 egg 

2/2 cups flour 

1 tsp. baking soda 1 tsp. salt 

1/2 tsp. cinnamon 

/2 tsp. ground ginger 

1/2 cups sliced fresh rhubarb or 

frozen rhubarb, thawed 

/2 cup white sugar 

1 Tbsp. butter, softened 

.Preheat oven to 350°F. Line long sides and bottom of a 5x9-inch loaf pan with parchment paper, letting edges extend 1 inch over long sides. .Whisk together brown sugar, 

Everybo“loved it! 

buttermilk, oil, and egg in a large bowl. Add flour, baking soda, salt, 1 tsp. 

It’s moist with a 

cinnamon, and the ginger; stir until 

nice balance of combined. Gently stir in rhubarb. Spoon

into prepared pan. 

sweet and tart, 

.Stir together white sugar, butter, and which you expect 

remaining /2 tsp. cinnamon in a small 

bowl until crumbly; sprinkle over batter. 

with a good 

.Bake until a toothpick inserted rhubarb recipe. 

in center comes out clean, about 1 hour. Cool in pan on a wire rack 

- RBRUBACKER 

minutes. Use paper to lift bread from pan and transfer to a wire rack. Remove paper and cool completely. 

” 

armagazine.com/rhubarb-bread 

 VEGETARIAN 

PER SLICE: 345 CAL; 14G FAT (2G SAT); 4G PRO; 53G CARB (1G FIBER, 32G SUGARS); 349MG SODIUM 

COPYCAT OF STARBUCKS LEMON BREAD 

HANDS-ON10 MINTOTAL HR, 55 MIN SERVES12SUBMITTED BY SB ★★★★☆ REVIEWS 

For Cake 

1 (2-layer-size) pkg. 

yellow cake mix 

1 (4.3-oz.) pkg. cook-and-serve 

“ I used instant 

(noninstant) lemon 

lemon pudding pudding mix

large eggs

mix, and it worked

(8-oz.) container

out fine. For a sour cream (1 cup)

/3 cup fresh lemon juice more lemony icing, 

/3 cup milk 

I added about /3 cup vegetable oil

For Icing 

a teaspoon 

/2 cups powdered sugar 

of lemon extract. to 4 Tbsp. fresh lemon juice

- JANE27 

Make Cake 

.Preheat oven to 350°F. Line long sides and bottom of a 5x9-inch loaf pan with parchment paper, letting 

” 

edges extend 1 inch over long sides. .Beat together cake mix, pudding 

mix, eggs, sour cream, lemon juice, milk, and oil in a large bowl with an electric mixer until combined, about 2 minutes. Pour into prepared loaf pan. 

.Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool in pan on a wire rack 20 minutes. Use paper to lift bread from pan and transfer to a wire rack. Remove paper and cool completely. 

Make Icing 

.Whisk together powdered sugar 

and 3 Tbsp. lemon juice in a bowl until smooth. If desired, for a thinner icing, add up to 1 Tbsp. lemon juice. Spoon icing evenly over loaf; let stand 30 minutes before slicing. (Bread keeps up to 2 days in an airtight container at room temperature or frozen up to 3 months.) 

armagazine.com/copycatlemon-bread 

 VEGETARIAN 

PER SLICE: 419 CAL; 14G FAT (4G SAT); 5G PRO; 70G CARB (0G FIBER, 48G SUGARS); 364MG SODIUM 

ALLRECIPES.COM BREAKFAST

Breakfast Breads BREAKFAST 

“This is amazing. 

It’s very moist. I added a little vanilla and nutmeg and used two kinds of chocolate 

chips: semisweet 

and dark 

chocolate. My family can’t stop eating it.” 

- EAT THIS TASTE THAT 

BANANA AND 

CHOCOLATE CHIP BREAD 

HANDS-ON15 MIN TOTAL1 HR, 30 MIN SERVES10 SUBMITTED BYIGGYTAKAHASHI 

REVIEWS 

cups flour 

1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 

1 tsp. cinnamon 

½  cup butter, softened 

1 cup sugar 

2 eggs 

3 ripe bananas, mashed (1½  cups) 

1 Tbsp. milk 

1 cup semisweet chocolate chips 

.Preheat oven to 325°F. Grease a 5x9-inch loaf pan. 

.Stir together flour, baking powder, baking soda, salt, and cinnamon in a large bowl. In another bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs to butter mixture, 1 at a time, beating well after each addition. Mix in banana and milk. Stir in flour mixture until blended. Fold in chocolate chips, reserving 1 to 2 Tbsp. chips. Pour batter into prepared pan and top with reserved chips. 

.Bake until a toothpick inserted into center comes out clean, 60 to 70 minutes. Let cool in pan 15 minutes, then turn loaf out onto a wire rack to cool completely. 

armagazine.com/banana-chocolatechip-bread 

VEGETARIAN 

PER SLICE: 381 CAL; 16G FAT (9G SAT); 5G PRO; 59G CARB (3G FIBER, 34G SUGARS); 498MG SODIUM 

HAM BREAKFAST BRAID 

HANDS-ON20 MIN TOTAL45 MIN SERVES SUBMITTED BYMHFAB1 

REVIEWS 

oz. cream cheese, softened ½ cup milk 

8 eggs 

¼ tsp. salt 

¼ tsp. black pepper 

1 Tbsp. butter 

2 (8-oz.) pkg. refrigerated, rolled 

crescent dough sheet 

1 to 2 Tbsp. Dijon mustard 

(optional) 

oz. thinly sliced deli ham 

1 cup shredded cheddar cheese Snipped fresh chives, for garnish 

.Preheat oven to 375°F. Line an extra-large baking sheet with parchment paper. 

.Beat cream cheese in a bowl with an electric mixer 30 seconds. Gradually beat in milk until smooth. Beat in eggs, salt, and pepper. Melt butter in a large skillet over medium heat. Add egg mixture; cook, stirring, until eggs are scrambled and nearly cooked through, 4 to 5 minutes. 

.Unroll 1 dough sheet onto half of prepared baking sheet. Cut 12 slits in each long edge of dough, cutting onethird of dough from each edge and leaving center one-third uncut. 

.Spread 1 Tbsp. Dijon (if using) in center of dough. Top with half of ham, half of egg mixture, and half of cheese. Crisscross dough flaps over filling to form a braid shape. Repeat with remaining dough sheet and fillings. .Bake until golden brown, 20 to 25 minutes. Garnish with chives. 

armagazine.com/ham-breakfast-braid 

PER 2¼-INCH-WIDE SLICE: 587 CAL; 39G FAT (16G SAT); 24G PRO; 32G CARB (0G FIBER, 7G SUGARS); 1,101MG SODIUM 

“ Rather than thin 

slices of ham, buy uncut ham and chop it up into tiny pieces. (I use about 2 cups.) 

- SOPHIE 

” 

ALLRECIPES.COM BREAKFAST

Breakfast Breads BREAKFAST 

PUMPKIN-FLAX QUICK BREAD 

HANDS-ON15 MIN TOTAL1 HR, 30 MIN  SERVES SUBMITTED BYASTROPHE 

REVIEWS 

.Whisk together water and flaxseed meal in a large bowl, then stir in sugar, 

Tbsp. water 

pumpkin, and oil. 

Tbsp. flaxseed meal 

.In another bowl, stir together flour ½  cups sugar 

and remaining ingredients; add to 

cup canned pumpkin purée 

pumpkin mixture and stir until smooth. ½  cup canola oil 

Pour batter into prepared pan. ¾  cups flour 

.Bake until a toothpick inserted in tsp. baking soda 

center of loaf comes out clean, 65 to 

tsp. cinnamon 

minutes. Transfer pan to a wire rack ¾  tsp. salt 

and let cool 10 minutes. Turn loaf out ½  tsp. baking powder 

onto a wire rack. Remove paper and ½  tsp. nutmeg 

cool completely. [This gets even better ¼  tsp. ground cloves 

if you let it stand overnight, wrapped in .Preheat oven to 350°F. Lightly plastic wrap and at room temperature.] 

grease a 5x9-inch loaf pan. 

armagazine.com/pumpkin-flax

Line only the bottom with parchment 

quickbread 

or wax paper. 

VEGETARIAN 

PER SLICE: 257 CAL; 10G FAT (1G SAT); 2G PRO; 41G CARB (2G FIBER, 26G SUGARS); 273MG SODIUM 

“I added whole 

flaxseeds to the mixture for a more 

crunchy, nutty flavor. Flax adds a unique texture that holds 

moistness and combines with the pumpkin for a great taste.” 

- ANDREW 

HEALTHIER MUFFINS BASE RECIPE 

HANDS-ON10 MIN TOTAL50 MIN SERVES12 SUBMITTED BYEATANDRUN 

REVIEWS 

We adapted this recipe 

apple-spice 

from user @Christa Adams’ 

VANILLA EXTRACT 

recipe for Seminary Muffins. 

+ 

You can customize with 

APPLE PIE SPICE 

your favorite extract, spice, 

and fruit. +

DICED APPLES 

ripe bananas, 

mashed (1 cup) 

¾  cup packed brown sugar 

⅓  cup unsweetened 

applesauce 

egg, lightly beaten 1 tsp. extract, such as 

vanilla, lemon, or almond 

cup whole-wheat flour blueberry-lemon

tsp. baking powder 

LEMON 

¼  tsp. salt EXTRACT

tsp. spice, such as apple 

+ 

pie spice, ground ginger, 

GROUND GINGER 

or cinnamon 

½  tsp. baking soda 

+ 

cup quick-cooking oats 

BLUEBERRIES 

cup fruit, such as diced 

apples, blueberries, or diced peaches 

.Preheat oven to 350°F. Lightly grease twelve 2½ -inch muffin cups. .Stir together banana, brown 

sugar, applesauce, egg, and 

desired extract in a large bowl. In peach-cinnamon

another bowl, sift together flour, 

ALMOND EXTRACT 

baking powder, salt, desired spice, 

+ 

and baking soda. 

GROUND CINNAMON 

.Add flour mixture and oats to banana mixture; gently stir just 

+ 

until combined. [Do not overmix.] 

DICED PEACHES 

Fold in desired fruit. Spoon batter evenly into prepared muffin cups. 

.Bake until a toothpick inserted in centers comes out clean, 15 to 20 minutes. Remove muffins from pan and transfer to a wire rack 

to cool. faster options

armagazine.com/healthier- Need breakfast bread

muffins-base-recipe quickly? Muffins and

HIDDEN GEM HEALTHY scones need less

PER MUFFIN: 139 CAL; 1G FAT (0G SAT); baking time and cool

G PRO; 30G CARB (2G FIBER, 17G SUGARS); 

faster, so they’re 

MG SODIUM 

ready to serve in under 

an hour. 

ALLRECIPES.COM BREAKFAST

Breakfast Breads BREAKFAST 

“These are 

absolutely 

fantastic! Better than Starbucks! The sour cream is the star of this recipe—it makes them so moist and 

scrumptious.” 

- POSHBEKI 

“ This basic scone 

recipe is tried-andtested through three generations of kids. 

Simply the best! 

- ROB 

” 

GRANDMA JOHNSON’S SCONES 

HANDS-ON15 MIN TOTAL30 MIN MAKES SUBMITTED BYROB 

,954 REVIEWS .Whisk together egg, sour cream, Cut each dough circle into

and baking soda in a small bowl. Mix wedges. Arrange wedges,

egg, lightly beaten 

together flour, white sugar, baking spaced at least ½  inch apart,

cup sour cream 

powder, salt, and cream of tartar in on prepared baking sheets.

tsp. baking soda 

a large bowl. Cut in butter using a Brush with cream and sprinkle

cups flour 

pastry blender or 2 butter knives until with coarse sugar. 

cup white sugar 

mixture resembles coarse crumbs. .Bake until golden brown,

tsp. baking powder 

Stir in sour cream mixture just until 12 to 14 minutes. Transfer scones 

tsp. salt 

moistened. [If the mixture is too dry, to a wire rack to cool. ¼  tsp. cream of tartar 

you can stir in up to ½  cup milk.]Stir 

cup butter armagazine.com/grandma-

in raisins (if using). 

johnsons-scones 

cup raisins (optional) 

.Turn dough out onto a lightly 

QUICK VEGETARIAN

Tbsp. whipping cream 

floured work surface. Knead briefly 

PER SCONE: 329 CAL; 15G FAT (9G SAT); 

Coarse decorating sugar 

until nearly smooth, then divide in G PRO; 45G CARB (1G FIBER, 20G SUGARS);

MG SODIUM

.Preheat oven to 400°F. Lightly half. Roll or pat dough halves into

grease 2 baking sheets. -inch circles about ¾ inch thick.

try ’em with 

PROVOLONE 

+ 

PROSCIUTTO 

+ 

SUN-DRIED TOMATO + 

FRESH 

ROSEMARY 

try ’em with 

An awesome brunch can also be a supremely easy one, 

BACON 

especially when guests can help themselves. +

AVOCADO

Just bake up some biscuits, set out your favorite toppings,

+

and stir together a big-batch beverage. Get started with RED PEPPER

FLAKES

a few of our top biscuit recipes, then check out the

biscuit-topping combos we love.

ALLRECIPES.COM BREAKFAST

Biscuit Bar Brunch BREAKFAST 

try ’em with 

BRIE 

+ 

CARAMELIZED CHEDDAR-THYME

ONION 

FLAKY BISCUITS 

+ 

FRESH HANDS-ON15 MIN TOTAL25 MIN

THYME MAKES16 SUBMITTED BYLAURA902

REVIEWS 

cups flour 

3 Tbsp. sugar 

4 tsp. baking powder ½ tsp. cream of tartar ¼ tsp. salt 

½ cup cold butter, cubed ¾ cup milk, plus 2 Tbsp. more (optional) for brushing 

½ cup shredded sharp cheddar 

cheese, plus more for garnish 1 Tbsp. chopped fresh thyme, plus more for garnish 

.Preheat oven to 425°F. Stir together flour, sugar, baking powder, cream of tartar, and salt in a bowl. Cut butter into flour mixture with a pastry blender or fork until pieces are pea-size. Make a well in center of mixture. Add ¾  cup milk to well, along with cheese and thyme, then gently stir until a soft dough forms. .Turn dough out onto a floured 

space ’em out 

surface; gently pat to ½  inch thick. For crisp edges, space 

Cut with a 2-inch biscuit cutter or 

biscuits at least 1 inch 

glass, pressing straight down. Press 

apart on the baking 

scraps together once, patting to 

sheet. If you prefer soft 

½  inch thick, and cut additional edges, bake biscuits 

biscuits. Transfer to a baking sheet. 

with their edges 

Brush tops with 2 Tbsp. milk (if 

nearly touching. 

using) and sprinkle with additional cheese and thyme. 

.Bake until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool. (Biscuits can be stored in an airtight container up to 1 day at room temperature or frozen up to 3 months.) 

armagazine.com/cheddarthyme-flaky-biscuits 

QUICK VEGETARIAN

PER BISCUIT: 140 CAL; 8G FAT (5G SAT); 3G PRO; 16G CARB (0G FIBER, 3G SUGARS); 233MG SODIUM 

COUNTRY SAUSAGE GRAVY 

HANDS-ON40 MIN     TOTAL40 MIN     SERVES8     SUBMITTED BYMALTBUSTER75 ★★★★★ REVIEWS 

over medium heat, stirring and breaking up lumps, until vegetables soften and 

oz. fresh pork sausage 

pork is lightly browned, 10 to 15 minutes. 

[Use your favorite mild breakfast 

Pour off grease. 

sausage or substitute plain ground 

.Add butter to skillet; cook, stirring, over pork and add salt and pepper to 

medium heat until melted. Sprinkle with 

taste at the end.] 

flour. Cook, stirring gently, 1 minute. Stir 

cup finely chopped onion 

in sage and thyme. Add milk, /2 cup at a green bell pepper, finely chopped 

time, stirring until slightly thickened after 

Tbsp. minced garlic 

each addition. Simmer gently, stirring 

tsp. crushed red pepper 

constantly, until thickened and bubbly. /4 cup butter, cut into slices 

Sprinkle with parsley just before serving. /4 cup flour 

(Gravy keeps up to 1 day, covered and 

tsp. minced fresh sage 

chilled. Reheat in a skillet over low heat 

tsp. minced fresh thyme 

until bubbly.) 

cups milk 

/4 cup minced fresh flat-leaf parsley 

armagazine.com/country-sausage-gravy 

PER /2-CUP SERVING: 221 CAL; 15 FAT (7G SAT); .Cook sausage, onion, bell pepper, garlic, 

G PRO; 10G CARB (1G FIBER, 5G SUGARS); 310MG SODIUM 

and crushed red pepper in a large skillet 

rim ’em right 

Before filling each glass, moisten the rim with a fresh lemon wedge, then dip the rim in a mixture of coarse salt, cracked pepper, and paprika. 

try ’em with 

HAM 

+ 

HERB GOAT 

CHEESE 

+ 

PICKLED RED 

ONION 

+ 

MAPLE 

SYRUP 

Biscuit Bar Brunch BREAKFAST CHEF JOHN’S 

BUTTERMILK BISCUITS 

“This is, by far, HANDS-ON15 MIN   TOTAL30 MIN

MAKES9   SUBMITTED BYCHEF JOHN the best 

gravy I have 

,018 REVIEWS 

EVER had—and 

cups flour 

I live in West 

tsp. baking powder 

Texas! For even 

tsp. salt 

more color, use 

½  tsp. baking soda red or orange 

¾  cup plus 2 Tbsp. unsalted butter, bell pepper. 

cut into thin slices and frozen 

Green onions 

½  cups cold buttermilk, plus also are great 

Tbsp. for brushing 

with this gravy!” 

- GARY .Preheat oven to 425°F. Line a baking

sheet with a silicone mat or parchment paper, if desired. 

.Whisk together flour, baking powder, salt, and baking soda in a very large bowl. Cut butter into flour mixture with a pastry blender or fork until mixture resembles coarse crumbs. Make a well in center of mixture. Pour 1½  cups buttermilk into well; stir until 

just combined. 

.Turn dough out onto a floured surface and gently pat it into a rectangle. Fold in thirds. Rotate dough 90 degrees, gather any crumbs, and press back into rectangle. Repeat twice. 

.Roll dough to ¾  inch thick. Cut with 

a 3-inch biscuit cutter or glass, pressing 

WILD RIVER BLOODY MARYS 

straight down. Press scraps together 

Stir together 1 (46-oz.) bottle tomato-vegetable once, patting to ¾  inch thick, and cut

juice(such as V8), ¼  cup fresh lemon juice, 3 Tbsp. additional biscuits. Transfer to prepared

Worcestershire sauce, 1½  tsp. black pepper, 1½  tsp. baking sheet. Press an indentation into

hot pepper sauce(such as Tabasco), and ½  tsp. top of each biscuit with your thumb to

crushed celery seeds in a large pitcher. Chill, covered, at help it rise evenly.

try ’em with .Brush tops with 2 Tbsp. buttermilk.

least 2 hours or up to 1 week. Stir 2 cups vodka into 

Bake until browned, 15 to 20 minutes. 

juice mixture (or for individual cocktails, shake 2 oz. 

SCRAMBLED EGG (Cooled biscuits keep in an airtight

vodka with ice and 6 oz. juice mixture). Pour into glasses 

+ container up to 1 day at room

over iceand garnish each with a celery stalk. Serves 8. 

COOKED BACON 

temperature or frozen up to 3 months.) 

+ 

armagazine.com/wild-river-bloody-marys 

armagazine.com/chef-johns

ROASTED RED PER 1-CUP SERVING: 182 CAL; 0G FAT (0G SAT); 2G PRO;

PEPPER G CARB (3G FIBER, 7G SUGARS); 449MG SODIUM buttermilk-biscuits

+ 

QUICK VEGETARIAN

GREEN 

PER BISCUIT: 380 CAL; 19G FAT (12G SAT); 7G PRO; 

ONION 

G CARB (2G FIBER, 2G SUGARS) 891MG SODIUM 

Gluten-Free Variation: 

Substitute 4 cups Gluten-Free Flour Mix (below) for the flour. Add ¼  cup sugar along with other dry ingredients. 

Chill shaped dough 10 minutes in fridge or 5 minutes in freezer before baking. [These gluten-free biscuits look and taste just as good as those with regular flour—honest!] 

Gluten-Free Flour Mix: 

Whisk together 1½  cups white rice 

flour, 1½  cups potato starch, 1 cup sorghum flour, and 2 tsp. xanthan gum in a bowl. Makes 4 cups. 

ALLRECIPES.COM BREAKFAST

PINEAPPLE SUNRISE MIMOSAS 

For a virgin version, substitute club soda or citrus-flavor sparkling water for the prosecco and use grenadine instead of Campari. 

Stir together 41/2 cups pineapple juice,/8 cups orange juice,and/3 cup lime juice in a large pitcher 

or punch bowl. Addfruit slicesfrom /4 of apineapple, /2 of ablood orange,and/2 of alime.Chill, covered, 2 to 24 hours. To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup prosecco (you’ll need one 750-ml. bottle for the entire batch). Slowly drizzle in 1 tsp. Campari (you’ll need 1/4 cup for the entire batch). Garnish with fresh pineapple ororange slices, if desired. Serves 12. 

armagazine.com/pineapple-sunrise-mimosas 

PER /4-CUP SERVING: 141 CAL; 0G FAT (0G SAT); 1G PRO; 24G CARB 

(1G FIBER, 17G SUGARS); 7MG SODIUM 

try ’em with 

try ’em with 

HERB BUTTER 

+ 

HONEY FRESH 

BERRIES +

+ FRESH THYME

WHIPPED CREAM + 

CINNAMON 

& SUGAR 

ALLRECIPES.COM BREAKFAST

Biscuit Bar Brunch BREAKFAST 

WATCH IT NOW 

See this recipe 

in motion! 

Hover your 

phone’s camera here to watch Chef John make these Sweet Cream Biscuits. 

SWEET CREAM BISCUITS 

HANDS-ON MIN    TOTAL MIN MAKES DOZEN 

SUBMITTED BY CHEF JOHN 

try ’em with REVIEWS

We added sugar to boost 

ALMOND BUTTER 

the sweetness. Instead of 

+ 

rolling, folding, and cutting 

RASPBERRY 

PRESERVES 

the dough, we followed the advice of some reviewers and simply dropped the dough onto the baking sheet for drop-style biscuits. 

cups self-rising flour[You 

can make self-rising flour by sifting together 2 cups flour with 1 Tbsp. baking powder and 1 tsp. salt.] 

Tbsp. white sugar 1½  cups whipping cream 

2 Tbsp. butter, melted 1 Tbsp. coarse sugar (white or turbinado) 

wrap ’em up 

.Position rack in center of oven; To refresh leftover 

preheat oven to 500°F. Line a baking 

biscuits, wrap them 

sheet with foil. 

individually in foil and 

.Whisk together flour and white bake five minutes 

sugar in a bowl. Add cream; stir until 

in a 425°F oven. 

almost all flour is incorporated and a sticky dough forms. 

.Drop dough in 12 (scant ¼ -cup) 

portions onto prepared baking sheet. Brush tops generously with melted butter. Sprinkle with coarse sugar. Bake until golden brown, 10 to 12 minutes. (Cooled biscuits keep in an airtight container up to 1 day at room temperature or frozen up to 3 months.) 

armagazine.com/sweet-creambiscuits 

QUICK VEGETARIAN

PER BISCUIT: 202 CAL; 13G FAT (8G SAT); 3G PRO; 19G CARB (1G FIBER, 3G SUGARS); 272MG SODIUM 

It’s time to up your cinnamon roll game. Simple, versatile, and so incredibly tasty, Clone of a Cinnabon is one of the top-rated, most-saved, and most-reviewed sweet roll recipes on Allrecipes.com. We serve it up here along 

with our best tips and techniques, 

plus six tasty twists. 

ALLRECIPES.COM BREAKFAST

Roll with It BREAKFAST 

“Putting half 

the frosting on as 

soon as they 

come out of 

the oven and the 

rest on after 

they’ve cooled makes for the sticky-moist rolls that so many know and love.” 

- SHANNONTHESHE 

“ As soon as I 

take them out of the oven, I flip the pan over, which allows all of the yummy cinnamon drippings to 

recoat the rolls. 

- JENNIFER WOODARD 

” 

CLONE OF A CINNABON 

HANDS-ON30 MIN TOTAL3 HR, 5 MIN 

MAKES1 DOZEN Roll out and

SUBMITTED BYMARSHA FERNANDEZ 

top the dough. 

,860 REVIEWS Aim for a 12x20-inch

rectangle. Spread it 

For Rolls 

with butter and 

cup warm milk (80°F to 90°F) 

sprinkle with 

eggs, at room temperature 

⅓  cup butter, melted your cinnamon

½  cup white sugar mixture, leaving a

tsp. salt 

-inch border on ½  cups bread flour 

one long edge. 

¼  tsp. bread machine, instant, 

Then brush that 

or fast-rising active dry yeast 

border with water. 

cup packed brown sugar 2½  Tbsp. cinnamon ⅓  cup butter, softened 

For Frosting 

4 oz. cream cheese, softened 2 Tbsp. butter, softened 

1½  cups powdered sugar 

½  tsp. vanilla 

⅛  tsp. salt 

Make Rolls 

.Preheat oven to 200°F. Pour milk, eggs, melted butter, white sugar, and salt into the bowl of a stand mixer; stir together by hand. Add flour and yeast; mix with the dough hook on low speed until mixture forms a neat ball and cleans bowl sides, 5 to 10 minutes. Turn off oven. Cover bowl with plastic wrap, then transfer to oven with door ajar 10 minutes. 

Close oven door and let dough rise until Roll into a log. Start with the dry long edge and roll toward the wet edge

doubled in size, about 1 hour, 10 minutes. until you have a neat log. Then press and pinch the wet edge against the log

.Turn dough out onto a floured surface; 

to seal the seam. 

cover and let rest 10 minutes. Meanwhile, 

Cut the log 

stir together brown sugar and cinnamon 

into rolls. 

in a small bowl. 

Slip unwaxed, 

.Roll dough into a 12x20-inch rectangle. 

Spread with softened butter and sprinkle with unflavored

cinnamon mixture, leaving a 1-inch border dental floss

along 1 long edge. Brush border with water. beneath the log.

.Starting from the other long edge, tightly 

Crisscross the 

roll up dough to form a log. Pinch edge to seal 

floss ends and 

seam. Use a length of unwaxed, unflavored 

pull them tight 

dental floss or a serrated knife to cut log into 

to cut without 

12 (1½ -inch-thick) rolls. Arrange rolls, with a 

flattening the 

little space between them, on a parchment

log. You also 

lined 10x15-inch rimmed baking sheet. 

can use a 

.Cover and let rise until nearly doubled, 

about 45 minutes. Or store in the fridge up to serrated knife.

1 day and let stand 30 minutes before baking. .Preheat oven to 375°F. Bake rolls until 

golden brown, 15 to 20 minutes. Use a paring 

Give them 

knife to pull up center-most roll. If dough 

room to rise. 

is still sticky and raw-looking, return pan to 

Arrange the rolls, 

oven and bake 5 minutes more. 

with a little space 

Meanwhile, Make Frosting 

between them, on 

.Beat together cream cheese, butter, 

a rimmed baking 

powdered sugar, vanilla, and salt. Spread 

sheet lined with 

hot rolls with half of frosting. Cool in pan 

parchment paper. 

10 minutes, then spread with remaining 

Parchment 

frosting. Serve warm. 

minimizes cleanup 

armagazine.com/cinnabon-clone 

and keeps fillings 

PER ROLL: 504 CAL; 18G FAT (10G SAT); 9G PRO; 78G CARB (2G FIBER, 40G SUGARS); 370MG SODIUM 

from scorching. 

Roll with It BREAKFAST 

variations we love 

.RED VELVET 

CINNAMON ROLLS 

Replace ¼  cup of the flour with 

. .

unsweetened cocoa powder, and replace 1 Tbsp. of the milk with red food coloring. Sprinkle frosted rolls with white or red sparkling sugar. 

. MAPLE & BACON ROLLS 

Drizzle unfrosted rolls with maple syrup. Substitute 1 Tbsp. creamy peanut butter for 1 Tbsp. of the butter in the frosting. Make candied bacon: Cook 4 slices chopped bacon in a large skillet until nearly crisp. Stir in 2 Tbsp. packed brown sugar and cook, stirring, until crisp. Top frosted rolls with candied bacon. . PEANUT BUTTER & JELLY ROLLS 

Substitute 1 Tbsp. creamy peanut butter for 1 Tbsp. of the butter in the frosting. Drizzle frosted rolls 

. .

with strawberry syrup. . PEPPERMINTMOCHA ROLLS 

Add ¼  tsp. instant espresso powder to the warm milk. Reduce flour to 4 cups and 3 Tbsp. and add ⅔  cup unsweetened cocoa powder to the flour-yeast mixture. Omit cinnamon and add 1 Tbsp. instant espresso powder and ½  cup miniature semisweet chocolate chips to the filling. 

for taller, 

Add ½  tsp. peppermint extract to 

rounder rolls 

the frosting, and sprinkle frosted rolls with 

Let rolls rise and bake ⅓  cup crushed peppermint candies.

in greased jumbo 

. CARAMEL-PECAN 

muffin cups, which 

STICKY BUNS 

maximize height and 

Cook ¾  cup packed brown sugar 

limit spread. 

and ½  cup butter in a small saucepan over medium heat until melted into a smooth sauce, about 5 minutes. Stir in 3 Tbsp. whipping cream and ¼  tsp. salt. 

. .

Remove from heat. Pour into bottom of prepared baking pan and sprinkle with ¾  cup chopped pecans before adding the rolls. When baking, put an extra-large foillined baking sheet on the rack beneath the rolls to catch any drips. Invert buns onto serving platter immediately after baking. Omit the frosting. 

. PISTACHIO & 

POMEGRANATE ROLLS 

Add ⅔  cup chopped pistachio nuts and 1 tsp. ground cardamom to the filling. Make pomegranate syrup by bringing 1½  cups pomegranate juice, ¼  cup honey, and 1 Tbsp. lemon juice to a boil. Simmer 30 minutes or until reduced to ½  cup; tint with red food coloring, if desired. Drizzle frosted rolls with pomegranate syrup. 

ALLRECIPES.COM BREAKFAST

NO-BAKE ENERGY BITES 

No time to bake? No problem. These sweet bites come together quickly and keep in the fridge or freezer. 

Stir togethercupregular or quick-cooking oats,/2 cup mini semisweet chocolate chips,/2 cupflaxseed meal,/2 cupcrunchy peanut butter,⅓ cup honey,and 1 tsp.vanilla extractin a bowl. 

Chill 30 minutes. Shape into 30 (1-inch) balls. Arrange on a baking sheet and chill until set, about 30 minutes. Transfer to a zip-top plastic freezer bag. (Bites keep up to 2 weeks chilled or frozen up to 3 months.) Makes 30. 

armagazine.com/no-bake-energy-bites 

HEALTHY  VEGETARIAN 

PER 2-BALL SERVING: 137 CAL; 8G FAT (2G SAT); 4G PRO; 16G CARB (3G FIBER, 10G SUGARS); 42MG SODIUM 

Yes, these breakfast “cookies” will satisfy your sweet tooth. But they’re also conveniently make-ahead, portable, and great with coffee or tea. Plus, if you can sneak some good fats, grains, and fruits into your morning—hey, why not? 

ALLRECIPES.COM BREAKFAST

By the Batch BREAKFAST BLUEBERRY-OATMEAL BREAKFAST BARS 

We love how the oven toasts the shaggy coconut. And there’s something special about the blueberry, nut, and coconut combo. Enjoy these with hot tea. 

Preheat oven to 350°F. Line an 8-inch square baking pan with foil; coat with cooking spray. Mix together 1 cup quick-cooking oats, 1 cupoat flour,/2 cup packed brown sugar,/4 tsp.salt,and /2 tsp. baking soda in a large bowl. In another bowl, beat together 3 eggs,/2 cupalmond milk,/4 cup melted butter,and 1/2 tsp.vanilla extract;stir into oats mixture until well combined. Fold in 1 cup fresh blueberries and /2 cup chopped toasted walnuts.Spread into prepared pan and sprinkle with /2 cup shredded coconut.Bake until 

edges are golden and coconut is browned, 35 to 40 minutes. Cool in pan 10 minutes, then cut into eight 2x4-inch bars. (Bars keep up to 1 week covered and chilled, and up to 2 months individually wrapped and frozen.) Makes 8. 

armagazine.com/blueberryoatmeal-breakfast-bars 

 HEALTHY 

PER BAR: 310 CAL; 16G FAT (6G SAT); 8G PRO; 35G CARB (4G FIBER, 16G SUGARS); 386MG SODIUM 

“These are not as sweet as traditional cookies, 

LOW-CARB ALMOND

so I didn’t feel 

COCONUT SANDIES 

guilty eating 

HANDS-ON15 MIN TOTAL40 MIN them for

MAKES18 SUBMITTED BYMELANIE 

breakfast with 

yogurt.” 

REVIEWS 

- MAGDUKES 

Almond flour and chopped almonds star in these delicate gluten-free, sugar-free cookies. We added lemon zest and a bit more stevia to boost the flavor without added sugar. 

egg white, lightly beaten 3 Tbsp. plain full-fat Greek yogurt 

2 Tbsp. water 

2 Tbsp. coconut oil 

1 Tbsp. vanilla extract 1 cup almond flour 

1 cup unsweetened flaked coconut 2 Tbsp. slivered almonds, toasted 

and chopped 

1 tsp. lemon zest 

2 packets (⅔  tsp.) Stevia in the Raw or equivalent amount of another natural sweetener 

½  tsp. Himalayan or other sea salt 

4 tsp. flaxseed meal 

.Whisk together egg white, yogurt, water, coconut oil, and vanilla in a bowl. Stir in almond flour, coconut, almonds, lemon zest, stevia, and salt. Let stand until coconut softens, about 10 minutes. .Preheat oven to 325°F. Line a large 

cookie sheet with parchment paper. 

.Roll mixture into generous tablespoon-size balls. Flatten to about ½ inch thick. Roll edges in flaxseed meal and transfer to prepared cookie sheet. Bake until set and bottoms are golden, about 15 minutes. Let cool on sheet 1 minute, then transfer to a wire rack to cool completely. 

armagazine.com/low-carb-almondcoconut-sandies 

HIDDEN GEM GLUTEN-FREE

PER 3-COOKIE SERVING: 272 CAL; 25G FAT

(13G SAT); 7G PRO; 9G CARB (5G FIBER, 2G SUGARS);

MG SODIUM

ALLRECIPES.COM BREAKFAST

By the Batch BREAKFAST 

“ These are great 

as is, but I added 

ground chia 

seeds and 

dried cranberries. 

Nom nom! 

- DIANA M 

” 

HEARTY BREAKFAST COOKIES 

HANDS-ON10 MIN TOTAL30 MIN MAKES2 DOZEN SUBMITTED BYJANET ALLEN 

REVIEWS 

.Preheat oven to 350°F. Lightly grease 

Wheat germ and whole-wheat cookie sheets. Beat together brown sugar,

flour add fiber, flavor, and peanut butter, butter, and vanilla in a large

bowl with an electric mixer until creamy. 

color to these better-for-you 

Beat in eggs and water. 

oatmeal cookies. 

.In another bowl, stir together oats, 

/2 cups packed brown sugar flours, wheat germ, baking soda, salt, and

cup peanut butter cinnamon. Add to peanut butter mixture

/2 cup butter, softened and stir to combine. Fold in raisins and/or

tsp. vanilla extract cranberries. Drop by scant /4-cup scoops

eggs onto prepared cookie sheets, spacing

/3 cup water about 2/2 inches apart. Flatten slightly.

cups quick-cooking oats .Bake until lightly browned, 18 to

cup all-purpose flour minutes. Cool on sheets 2 minutes,

cup whole-wheat flour then transfer to racks to cool completely.

/2 cup wheat germ (Cookies keep up to 2 weeks chilled

tsp. baking soda in an airtight container and up to

tsp. salt months frozen.)

tsp. cinnamon 

armagazine.com/hearty-breakfast-cookies 

cup raisins and/or dried cranberries 

HEALTHY QUICK

PER COOKIE: 242 CAL; 11G FAT (4G SAT); 6G PRO; 34G CARB (3G FIBER, 19G SUGARS); 289MG SODIUM 

SEE IT, MAKE IT 

Want to look before you bake these bagels? Point your 

phone’s camera 

here to see our how-to video. 

Bagel Love BREAKFAST 

We all know nothing beats the subtle sweetness and chew of a real New York bagel, but baking your own using Allrecipes member Plawhon’s recipe comes pretty darn close. Use our simple tricks and techniques for bagel-making success, then dress up your bagels with all sorts of toppings, schmears, and fillings. 

ALLRECIPES.COM BREAKFAST

REAL HOMEMADE BAGELS  HANDS-ON30 MIN    TOTAL1 HR, 15 MIN    SERVES8     SUBMITTED BYPLAWHON 

REVIEWS 

more flour if it’s too sticky.]Mix at low speed with the heel of your hand to seal. Gently

minutes, repositioning dough as needed. Mix reposition bagel so seam is on bottom and

to 4¼  cups bread flour 

at medium-low speed about 8 minutes. With dough is evenly distributed in a circle. Repeat ½  to 1¾  cups water, plus 4 qt. for dipping 

floured fingers, pinch off a walnut-size piece, with remaining dough pieces. 

Tbsp. sugar 

then flatten it and gently stretch until slightly .Bring 4 qt. water to a boil in an 8-qt. pot. Tbsp. vegetable oil 

translucent. If it tears, continue kneading. Add ½  cup honey or 3 Tbsp. sugar. [Boiling the

Tbsp. instant yeast 

.Transfer dough to an extra-large bowl bagels provides a chewy crust. Honey browns

tsp. salt 

coated with cooking spray. Cover with a damp the bagels as they bake.]Boil bagels 2 at a time ½  cup honey or 3 Tbsp. sugar 

kitchen towel. Let rise at room temperature until they puff, 30 seconds per side. Using a 

Toppings, such as grated Parmesan 

until doubled in size, about 30 minutes. slotted spoon, transfer bagels to a parchment-

cheese, Everything Seasoning (below 

.Preheat oven to 425°F. Punch down dough lined baking sheet, seam sides down. right), and/or flaked coconut and 

and put it on a clean work surface. Cut dough .Sprinkle wet bagels with desired toppings brown sugar (optional) 

into 8 equal pieces (4 oz. each). Pat each piece (if using). Bake until bagels are golden brown, .Mix together 4 cups bread flour, 1½  cups 

into a ¼ -inch-thick rectangle. Starting at a long to 14 minutes. Let cool. Cut in half crosswise water, 3 Tbsp. sugar, the oil, yeast, and salt 

edge, roll rectangle into a tight log, then roll and serve as desired.

in a large bowl of a stand mixer fitted with 

back and forth to lengthen to 14 inches. Hold 

armagazine.com/real-homemade-bagels a dough hook. [Start at the low end of flour 

end of log in your palm. Loop the other end 

and water. The dough should be smooth and VEGETARIAN

around your hand and overlap ends by 1 to 

slightly sticky. Add more water if it’s too dry, or PER PLAIN BAGEL: 278 CAL; 7G FAT (1G SAT); 2G PRO; 56G

inches. Press and roll on the work surface 

CARB (1G FIBER, 53G SUGARS); 1,372MG SODIUM 

EVERYTHING 

SEASONING 

Mix together 2 Tbsp. each poppy seeds, sesame seeds,anddried onion flakes,and 1 Tbsp. kosher salt.Sprinkle each bagel with about 1 Tbsp. before baking. Makes about ½  cup. 

When you gently stretch the dough, it should form a thin translucent “windowpane.” If it tears right away, it needs more kneading. 

We found 

the dough rolled best on a clean 

work surface. Using a 

freeze now, bake later 

lightly floured 

Follow directions through Step 4. Freeze bagels on a parchment-lined baking 

surface made 

sheet until firm. Transfer to a freezer-safe zip-top bag; freeze up to 2 months. 

our dough Thaw bagels on a parchment-lined baking sheet in fridge 18 to 24 hours.

dry out. Let stand at room temperature 15 to 20 minutes. Bake as directed.

Bagel Love BREAKFAST combos 

we love 

PB & BERRIESSpread toasted bagel bottom with 1 Tbsp. Raspberry Cream 

Cheese(below left). Top with 2 Tbsp. each blackberriesand raspberries. Spread toasted bagel top with 1 Tbsp. peanut butterand put on top of berries. 

diy spreads 

BACON AND EGGS Spread toasted bagel bottom with 2 Tbsp. Pistachio Pesto 

(left). Top with 2 slices each tomatoand cooked bacon,a fried egg,and 2 tsp. chopped fresh chives.Add toasted bagel top. 

PISTACHIO PESTO 

Blend ¾  cup packed freshbasil leaves, ½  cup shelled pistachios,¼  cup freshly gratedParmesan,2 Tbsp. olive oil, clovegarlic,and ¼  tsp. each salt and black pepper in a blender or food processor. Add 4 oz. softened cream cheese;blend to desired consistency. Makes 1 cup. 

LEMON GOAT CHEESE 

Stir together 2 oz. each goat cheese and mascarpone cheeseand ¼  tsp. lemon zest in a bowl. Makes ½  cup. RASPBERRY 

CREAM CHEESE 

Stir together 4 oz. softenedcream cheese,¼  cup fresh or thawed frozen raspberries,and 2 Tbsp. powdered sugarin a bowl. Makes ¾  cup. 

LOTS OF LOXSpread toasted bagel bottom with 2 Tbsp. Lemon Goat Cheese(left). 

Top with 2 oz. loxand 1 Tbsp. each capersand chopped fresh dill.Add bagel top. 

ALLRECIPES.COM BREAKFAST

When it comes to weekend

morning breakfasts, 

pancakes and waffles reign supreme—especially if you’re serving kiddos. Get creative with these favorites using browned butter, fruit, flowers, and more. 

ALLRECIPES.COM BREAKFAST

Short Stacks BREAKFAST 

BROWN-BUTTER BELGIAN WAFFLES 

HANDS-ON30 MIN TOTAL1 HR, 30 MIN 

MAKES8 BELGIAN WAFFLES SUBMITTED BYBOBBI JO 

REVIEWS lightly browned, 10 to 15 minutes. .Preheat and

[Watch closely and remove from lightly oil a deep-well

¼ cups butter 

heat immediately so it doesn’t Belgian waffle iron. Spoon

cups all-purpose flour 

burn.]Let cool 10 minutes. about 1 cup batter (or amount

cup whole-wheat flour 

.Meanwhile, whisk together allrecommended in manufacturer’s (.25-oz.) pkg. active dry yeast 

purpose and wheat flours in a bowl. instructions) onto center. Close lid ½ cups warm milk (110°F) 

In a small bowl, stir yeast into ¼  cup and cook until steaming stops and eggs, separated 

warm milk. Let stand until dissolved waffle is crisp and golden brown, ¼ cup sugar 

and creamy, about 10 minutes. about 7 minutes (or according

½ tsp. salt 

.In a very large bowl, whisk to manufacturer’s instructions).

tsp. vanilla extract

together cooled browned butter, Repeat with remaining batter.

Vegetable oil, for brushing

egg yolks, and ¼  cup warm milk. Serve immediately or transfer

.Heat butter in a large skillet over Stir in yeast mixture, sugar, salt, waffles to a large rack set over a

medium-low heat until melted and and vanilla. Stir in remaining 2 cups large baking sheet and keep warm

warm milk alternately with flour in a 200°F oven. Top as desired.

mixture, ending with flour. 

armagazine.com/brown.In a separate bowl, beat egg 

butter-belgian-waffles 

whites with an electric mixer until 

VEGETARIAN 

soft peaks form; fold into batter. 

PER 1 WAFFLE: 589 CAL; 35G FAT 

Cover with plastic wrap. Let rise (21G SAT); 13G PRO; 57G CARB

(3G FIBER, 11G SUGARS); 734MG SODIUM 

in a warm place until doubled in volume, about 1 hour. (Alternately, let batter rise, covered, in 

refrigerator up to 12 hours.) 

“So worth the 

extra effort!!! After months of trying to imitate the best waffle I ever had from a street vendor in Holland, 

I use recipe as 

my base. 

They freeze “I don’t have

very well.” a Belgian waffle

– RUSSELLC 

maker. But even with a regular waffle maker, these were crispy on the outside 

and soft inside.” 

- LYNNINHK 

 tsp. baking soda surface, 1 to 1½  minutes. Flip and

FLUFFY PANCAKES 

 tsp. salt cook until bottoms are browned,

HANDS-ON10 MIN TOTAL20 MIN 

eggs about 1 minute more. Repeat with

SERVES4 SUBMITTED BYKRIS 

½ stick butter, melted remaining batter. (Pancakes can

,891 REVIEWS 

be frozen, individually wrapped in .Stir together milk and vinegar 

We doubled the recipe 

plastic or foil in a zip-top plastic bag, in a large bowl and let stand 

to get eight good-size 

up to 3 months. Unwrap and reheat 5 minutes to sour. Whisk together 

pancakes. Make them in a microwave or toaster, or in a

flour, sugar, baking powder, baking 

300°F oven for about 5 minutes.) 

more special by stirring 

soda, and salt in another bowl. 

½  cup berries or chopped Whisk eggs and butter into milk armagazine.com/fluffy-pancakes

mixture. Add flour mixture and QUICK VEGETARIAN

fruit into the batter. 

PER 2-PANCAKE SERVING: 473 CAL; 18G FAT (10G 

whisk just until combined. 

SAT); 13G PRO; 66G CARB (2G FIBER, 9G SUGARS); ½ cups milk 

.Coat a large skillet with cooking ,307MG SODIUM

 Tbsp. white vinegar 

spray and heat over medium heat. 

 cups flour 

Working in batches, pour about ¼ cup sugar 

⅓  cup batter per pancake into skillet  tsp. baking powder 

and cook until bubbles appear on 

keep ’em hot 

Transfer pancakes to a baking sheet in a 250°F oven after you make them. 

“I’ve made these about 4O times in the last three months. My daughter won’t eat any others! Side note: This morning I forgot to add the butter, and they were lighter, taller, and even fluffier!” 

- ADRIENNE27 

“My son-inlaw separated the eggs, added the yolks to the batter, whipped the whites, and then gently 

folded them in. If you liked the recipe before, you will love it with this one extra step.” 

- MARIE 

ALLRECIPES.COM BREAKFAST

Short Stacks BREAKFAST 

PUFF PASTRY WAFFLES 

HANDS-ON5 MIN TOTAL20 MIN MAKES16 WAFFLES 

SUBMITTED BYFOODELICIOUS 

REVIEWS 

These genius one-ingredient waffles are a game changer! 

“One word describes (17.3-oz.) pkg. frozen puff

pastry sheets, thawed

this method:

Butter, jam, preserves, syrup,

fantastic! or other desired toppings

I definitely will .Line a cutting board with parchment

paper. Unfold puff pastry onto 

make these again. 

parchment paper. Cut each sheet into 

The other equal-size squares to make

16 squares. Trim pieces, if needed, to 

bonus? Very 

fit waffle iron squares. 

little cleanup. .Preheat a waffle iron according to

manufacturer’s instructions. Lightly 

- GOMO 

coat with cooking spray. 

.Starting with 4 squares, put 1 puff pastry square on each grid of waffle iron. Cook until golden brown, about 

” 

minutes. Repeat with remaining 12 puff pastry squares, cooking 4 squares at a time. Serve with desired toppings. 

armagazine.com/puff-pastry-waffles 

HIDDEN GEM QUICK VEGETARIAN

PER WAFFLE: 338 CAL; 23G FAT (6G SAT); 4G PRO; 28G CARB (1G FIBER, 0G SUGARS); 153MG SODIUM 

“I love, love, love new ideas for using my waffle maker, and this one is a keeper! 

The roomtemperature leftovers 

make great sandwiches.” 

- BUCKWHEAT 

QUEEN 

PALEO 

Replacing butter and milk with 

PANCAKE applesauce

cuts out dairy but still keeps pancakes 

TRICKS 

moist and fluffy. 

Using almond 

flourinstead of 

all-purpose flour helps triple your fiber intake. Mixing in a little tapioca flour keeps the texture from being gritty. 

PALEO APPLESAUCE PANCAKES 

HANDS-ON15 MIN TOTAL45 MIN SERVES6 SUBMITTED BYPIEPONY 

REVIEWS 

eggs 

⅔  cup unsweetened applesauce 

1 tsp. vanilla extract 

1 cup almond flour ⅔  cup tapioca flour 

1 tsp. baking soda 1 tsp. cinnamon ⅛  tsp. salt 

⅓  cup water, or as needed 

1 tsp. coconut oil or cooking spray 

1 cup thinly sliced apple 

Honey (optional) 

.Whisk together eggs, applesauce, and vanilla in a large bowl. 

.In another bowl, stir together almond flour, tapioca flour, baking soda, cinnamon, and salt. Add flour mixture to egg mixture and stir until just combined. Stir in enough water to reach desired thickness. Let batter rest 15 minutes. 

.Melt coconut oil on a griddle over medium heat. (Or coat griddle with cooking spray and heat over medium 

“These pancakes heat.) Working in batches, drop batter

don’t have the by large spoonfuls onto griddle and

look or feel of cook until bubbles appear on surface

typical Paleo 

and edges are dry, 2 to 3 minutes. Flip 

pancakes, so the 

and cook until bottoms are browned, 

kids don’t turn 

about 2 minutes more. Repeat with 

up their noses. remaining batter. Top with apple slices

They gobble and honey (if using).

them down and 

armagazine.com/paleo

ask for more.” 

applesauce-pancakes 

- KATHIE 

HIDDEN GEM HEALTHY GLUTEN-FREE

CHAPPELL 

PER SERVING (3 PANCAKES AND ⅙  CUP APPLE): 

267 CAL; 11G FAT (2G SAT); 10G PRO; 39G CARB (3G FIBER, 20G SUGARS); 307MG SODIUM 

ALLRECIPES.COM BREAKFAST

Short Stacks BREAKFAST 

nut secret 

For deeper, richer flavor, toast the pecans, stirring frequently, in a dry skillet until fragrant and light brown, 3 to 5 minutes. Do not leave skillet unattended— nuts can go from perfectly toasted to burnt 

very quickly. 

“As a special 

treat for my 

mother, I created 

this recipe, 

which includes 

one of her 

favorite desserts and one of her 

“This recipe is a 

favorite 

keeper! I didn’t breakfast items. have pecans so The sauce also I used peanuts, goes great with 

which were very 

French toast, so yummy with the make this as a bananas and a special treat for dollop of 

your mom or homemade 

any mom.” 

whipped cream! 

-PRELL2K4 

I am now hailed queen of the waffles in my house.” 

- COOKINGMAMA 

BANANAS FOSTER BELGIAN WAFFLES 

HANDS-ON25 MIN TOTAL40 MIN SERVES SUBMITTED BYPRELL2K4 

REVIEWS 

Tbsp. powdered sugar Make Sauce

For Waffles ¼ tsp. vanilla extract .Melt butter in a saucepan over

⅓  cups flour medium heat. Stir in brown sugar, rum

Make Waffles 

tsp. white sugar extract, vanilla, and cinnamon. Bring to a

.Preheat oven to 200°F and preheat a 

tsp. baking powder simmer; stir in pecans and simmer 1 minute.

Belgian waffle iron. 

¾  tsp. baking soda Stir in syrup and banana and cook until

.Whisk together flour, white sugar, baking 

¼  tsp. salt banana softens, about 4 minutes. Keep

powder, baking soda, and salt in a bowl. 

eggs sauce warm, covered, off heat. (Chill sauce,

.Whisk together eggs, milk, and vanilla 

⅓  cups milk covered, up to 1 day. Reheat, covered, in a

in another bowl. Stir in flour mixture 

½  tsp. vanilla extract saucepan over low heat.)

and butter until a slightly lumpy batter 

⅓  Tbsp. butter, melted Make Whipped Cream

forms. Spoon about ¾  cup onto waffle 

For Sauce .Beat cream, powdered sugar, and

iron. Cook according to manufacturer’s 

½  stick butter vanilla in a large bowl with an electric

instructions or until golden brown, 2 to 

⅔  cup packed brown sugar mixer on medium until stiff peaks form.

3 minutes. Transfer waffles to a large rack 

tsp. rum-flavored extract .Spoon sauce over waffles and top with

set over a large baking sheet and keep 

tsp. vanilla extract dollops of whipped cream.

warm in oven. Repeat with remaining ½  tsp. cinnamon 

batter. (Waffles can be frozen, separated armagazine.com/bananas-foster¼  cup whole pecans 

belgian-waffles 

by sheets of wax paper and sealed in a ½  cup pure maple syrup 

VEGETARIAN 

heavy-duty zip-top plastic bag, up to bananas, cut into ½ -inch slices 

PER SERVING (1 ROUND WAFFLE, ¾  CUP SAUCE, week. Reheat in toaster or in a 350°F 

AND ⅓  CUP WHIPPED CREAM): 992 CAL; For Whipped Cream 

oven 10 to 15 minutes.) G FAT (31G SAT); 15G PRO; 113G CARB (4G FIBER,

¾ cup whipping cream G SUGARS); 952MG SODIUM

GINGERBREAD WAFFLES 

HANDS-ON15 MIN TOTAL35 MIN SERVES6 SUBMITTED BYDIANA38 

REVIEWS 

cups whole-wheat flour 

[The original recipe called for half kamut flour, but we switched to all whole-wheat flour, which is easier to find.] 

tsp. baking powder 2 tsp. ground ginger 1 tsp. cinnamon 

½  tsp. baking soda ½tsp. fine sea salt ¼  tsp. ground cloves 

2 large eggs 

¼  cup molasses 

1 stick butter, melted 

[We found a full stick of butter makes the waffles extra tender.] 

cups boiling water 

.Preheat oven to 200°F and preheat a waffle iron. 

.Whisk together flour, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. 

.Whisk eggs in another bowl, then whisk in molasses and butter. Stir egg mixture and boiling water into dry mixture. If batter is too thick to pour, thin slightly with additional hot water. 

[Flours absorb liquid differently, so you may need to thin batter.] .Lightly coat preheated waffle iron 

“I made these 

with cooking spray. Pour ¾  cup batter for company on 

onto waffle iron and cook according 

New Year’s Day 

to manufacturer’s instructions, about 

and they were a 

minutes. Transfer waffles to a large 

big hit! I added 

rack set over a large baking sheet and 

¼  cup brown 

keep warm in oven. 

sugar to the wet 

.Repeat with remaining batter, ingredients.” 

adding a little additional water if 

ذ BULLDOGGIN28 

batter thickens as it stands and coating waffle iron with more cooking spray as needed. [To serve, we topped our waffles with a sprinkle of powdered sugar.](Waffles can be frozen separated by sheets of wax 

paper and sealed in a zip-top bag up to 1 week. Reheat in a toaster or in a single layer on a wire rack set over a large baking sheet in a 350°F oven until crisp, about 15 minutes.) 

armagazine.com/gingerbread-waffles 

VEGETARIAN 

PER 1½ -WAFFLE SERVING: 507 CAL; 27G FAT 

(16G SAT); 11G PRO; 60G CARB (7G FIBER, 0G SUGARS); 907MG SODIUM 

ALLRECIPES.COM BREAKFAST

Short Stacks BREAKFAST 

CHUNKY MONKEY PANCAKES 

HANDS-ON15 MIN TOTAL30 MIN SERVES8 SUBMITTED BYCRAZYCATLADY 

REVIEWS 

butter, sugar, and vanilla. Make a well in center of flour mixture. Add egg mixture 

cup flour 

and stir to combine. Do not overmix (batter 

tsp. baking powder 

should be slightly lumpy). Gently fold in 

tsp. baking soda 

banana, chocolate chips, and pecans. ¼  tsp. salt 

.Coat a large skillet or griddle with eggs 

cooking spray. Heat over medium heat. ¾  cup milk 

Working in batches, add 2-Tbsp. portions 

Tbsp. butter, melted 

of batter to skillet and cook until bubbles 

Tbsp. sugar 

appear on surface and edges are dry, 

tsp. vanilla extract 

½  to 2 minutes. Flip and cook until cup chopped banana 

bottoms are browned, 1½  to 2 minutes “These would

⅔  cup semisweet miniature 

more. Repeat with remaining batter. 

chocolate chips 

be good with 

Top with chocolate syrup and whipped ⅓  cup chopped pecans 

cream (if using). a little melted

Chocolate syrup (optional)

Whipped cream (optional)

armagazine.com/chunky-monkey-pancakes peanut butter

QUICK VEGETARIAN

.Stir together flour, baking powder, baking 

drizzled 

PER 3-PANCAKE SERVING: 324 CAL; 16G FAT (8G SAT); 6G 

soda, and salt in a large bowl. In another 

PRO; 39G CARB (1G FIBER, 21G SUGARS); 419MG SODIUM 

over the tops. 

bowl, whisk together eggs, milk, melted 

- SHELLEYG 

” 

“I loved my mother’s banana 

pancakes and can still picture her slicing the bananas 

into the batter, so I had to do the same. 

Diced or sliced is better than mashed in my opinion.” 

– NAPLES34102 

LEMON-RICOTTA PANCAKES 

Sprinkle flowers onto the batter in the pan before you flip Chef John’s wonderfully light, seriously delicious pancakes. Then gild the lily with lemon curd, strawberry syrup, and a few more blossoms. 

HANDS-ON10 MIN TOTAL30 MIN 

cup edible flowers (such batter to skillet; sprinkle tops with a few

SERVES4 SUBMITTED BYCHEF JOHN

as tiny violas or the petals only flowers. Cook until bubbles appear on

REVIEWS of dianthus or pansies), plus surface and edges are dry, 2 to

more for garnish minutes. Flip and cook 1 minute more.

¾  cup cold water or milk 

Prepared lemon curd and Transfer to warm plates, flower sides up.

½  tsp. baking soda 

strawberry syrup (optional) Repeat with remaining batter.

½  cup ricotta cheese 

.For each serving, layer 3 pancakes 

large egg .Whisk together water and baking soda

with lemon curd (if using) and drizzle 

Tbsp. sugar in a bowl. Add ricotta, egg, sugar, lemon

with strawberry syrup (if using). Garnish

Tbsp. lemon zest zest, oil, and vanilla. Whisk until smooth,

with additional flowers.

Tbsp. vegetable oil breaking up lumps of cheese. Stir in

⅛  tsp. vanilla extract melted butter and lemon juice. Whisk armagazine.com/lemon-ricotta-

pancakes

Tbsp. melted butter in flour until most of it disappears into

QUICK VEGETARIAN

Tbsp. lemon juice batter. Let stand 15 minutes.

PER 3-PANCAKE SERVING: 396 CAL; 14G FAT 

cup plus 2 Tbsp. self-rising flour .Heat a lightly greased cast-iron 

(6G SAT); 9G PRO; 60G CARB (3G FIBER, 6G 

skillet over medium-low heat. Working SUGARS); 695MG SODIUM in batches, add 2-Tbsp. portions of 

where the 

wild blooms are 

Look for edible flowers near the fresh herbs at your grocery store or order them from a reputable retailer. (We got these beauties from gourmetsweetbotanicals.com.) Not all flowers are 

safe to consume. 

ALLRECIPES.COM BREAKFAST

Short Stacks BREAKFAST 

STRAWBERRY DUTCH BABY PANCAKE 

HANDS-ON15 MIN TOTAL1 HR, 10 MIN SERVES6 SUBMITTED BYMOLLIE_COLE 

REVIEWS 

.Preheat oven to 425°F. Melt the ¼  cup unsalted butter in a 12-inch eggs 

cast-iron skillet over medium heat, ½  cup flour 

brushing butter up sides of skillet. Stir ½  cup plus 1 Tbsp. white sugar 

together cinnamon, ¼  cup white sugar, ½  tsp. baking powder 

and remaining ½  tsp. nutmeg; sprinkle tsp. nutmeg 

over skillet. Spread strawberry slices ⅛  tsp. salt 

evenly across bottom of skillet. Sprinkle 

cup milk 

with remaining ¼  cup white sugar. Tbsp. melted butter 

Increase heat to medium-high. When 

tsp. vanilla extract 

mixture bubbles, gently pour batter ¼  cup unsalted butter 

over strawberries. 

½  tsp. cinnamon 

.Bake 15 minutes. Reduce heat to 375°F; cup sliced fresh strawberries 

bake until puffed and well browned, 

Powdered sugar and 

about 10 minutes. Cut into 6 wedges. 

vanilla ice cream (optional) 

Sprinkle with powdered sugar (if using) .Whisk together eggs, flour, 1 Tbsp. and serve with ice cream (if using). 

white sugar, the baking powder, ½  tsp. 

armagazine.com/strawberry-dutch

nutmeg, and the salt in a large bowl. 

baby-pancake 

Gradually stir in milk. Add melted butter 

VEGETARIAN 

and vanilla. Let stand 30 minutes or 

PER WEDGE: 345 CAL; 18G FAT (10G SAT); 7G PRO; 

cover and chill overnight. G CARB (1G FIBER, 29G SUGARS); 200MG SODIUM

“After 

, I added 

a little more cinnamon and “I decided to try sugar and 

this recipe with sprinkled with 

wheat flour, lemon juice.” and it was 

- ROSECLAR 

delicious. It’s the only way I will make mine from now on!” 

- AMANDA 

CUTONE 

EASY BUTTERMILK 

BAKING SHEET PANCAKES 

HANDS-ON10 MIN TOTAL30 MIN SERVES6 SUBMITTED BYMATT WENCI 

REVIEWS 

Instead of making pancakes in batches on the stove top, try this one-and-done version. 

½  cups complete .Spread batter into prepared

buttermilk pancake mix baking sheet. Sprinkle with sugar.

½  cups water .Bake until lightly browned,

to 2 Tbsp. turbinado sugar to 12 minutes. Cut into

Fresh berries, sliced squares. Serve with berries,

peaches, toasted nuts, and/ peaches, nuts, and/or maple syrup.

or maple syrup, for topping 

armagazine.com/easy-buttermilkbaking-sheet-pancakes 

.Preheat oven to 425°F. Line a 

QUICK VEGETARIAN

x15-inch baking sheet with foil; 

PER SQUARE: 308 CAL; 4G FAT 

coat with cooking spray. Whisk 

(1G SAT); 7G PRO; 61G CARB (2G FIBER, 

together pancake mix and water in a G SUGARS); 587MG SODIUM

large bowl. Let stand 10 minutes.

ALLRECIPES.COM BREAKFAST

Short Stacks BREAKFAST 

SWEET-HOT CORN CAKES WITH BLACKBERRY SYRUP 

HANDS-ON25 MIN TOTAL55 MIN SERVES6 SUBMITTED BYHILARIE BURTON 

REVIEW 

½ cup blackberries, chopped and jalapeٌos in another bowl. Stir

For Syrup tsp. orange zest buttermilk mixture into flour mixture

cup blackberries tsp. fresh thyme

until just combined. Fold in corn 

½ cup plus 2 Tbsp. freshly tsp. butter, or more as needed

kernels and juices, blackberries, orange squeezed orange juice [Zest the 

zest, and thyme. 

Make Syrup 

oranges first. You’ll need 

.Melt 1 tsp. butter on a griddle over .Stir together blackberries, ½  cup 

tsp. zest for the cakes.] 

medium-low heat. Working in batches of orange juice, and the honey in a 

¼ cup honey 

a few cakes at a time, pour ¼  cup batter saucepan; bring to a boil over medium 

Tbsp. cornstarch 

per cake onto griddle; cook until bubbles heat. Reduce heat and simmer, 

For Honey Butter 

appear on surface and edges are dry, uncovered, until blackberries break 

Tbsp. butter, at room temperature 

to 4 minutes. Flip and cook until down, about 10 minutes. Strain out and 

Tbsp. honey 

bottoms are browned, 1 to 2 minutes discard solids; return syrup to saucepan. 

For Corn Cakes 

more. Repeat with remaining batter, 

cup flour .Mix together cornstarch and remaining

adding more butter to griddle as needed. 

½ cup yellow cornmeal Tbsp. orange juice in a small bowl. Stir

.Top warm corn cakes with honey 

¼ cup sugar in a few drops of blackberry mixture,

butter and drizzle with syrup. [We 

tsp. baking powder then pour into saucepan. Heat

garnished the corn cakes with extra 

tsp. baking soda over medium heat, stirring, until thick

blackberries and some fresh thyme.] ½ tsp. salt 

and syrupy, about 2 minutes. ¼ cups buttermilk 

Make Honey Butter armagazine.com/sweet-hot-corn-cakes

eggs 

.Whip together butter and honey in a HIDDEN GEM VEGETARIAN

Tbsp. honey 

small bowl until well combined and fluffy. PER SERVING (3 CAKES, 1½  TSP. HONEY BUTTER, AND 

2 TBSP. SYRUP): 429 CAL; 15G FAT (9G SAT); 8G PRO; 

Tbsp. unsalted butter, melted 

Make Corn Cakes G CARB (4G FIBER, 38G SUGARS); 664MG SODIUM

and cooled 

.Stir together flour, cornmeal, jalapeٌo peppers, 

sugar, baking powder, baking soda, 

seeded and chopped 

and salt in a large bowl. Mix together ½ cup corn kernels and juices, cut 

buttermilk, eggs, honey, melted butter, 

and scraped from 1 ear fresh corn 

“ My fiancé 

and I loved these! 

I was super 

nervous about the jalapeٌo being too spicy so I used half. Can’t wait to make again with the full amount of jalapeٌo! 

- KYM WROBLE 

” 

“I was surprised the almonds stuck to the 

bread. I thought they would fly off when 

I turned it. This is a restaurantquality recipe.” 

- SUSAN BLASKI 

“This is the best French toast I’ve ever eaten! I used day-old challah bread, and 

just before 

serving, 

I sprinkled it with cinnamon and drizzled with honey.” 

Golden and crispy on the outside and tender 

- AMYSTAR79 

and custardy on the inside, even the simplest French toast is a great start to the day. But toss in a few special ingredients and play around with the cooking technique, and you’ll see this morning classic in a whole new light. 

ALLRECIPES.COM BREAKFAST

Fab French Toast BREAKFAST 

ALMOND FRENCH TOAST 

HANDS-ON25 MIN  TOTAL35 MIN SERVES SUBMITTED BYISSA 

REVIEWS 

¾  cup sliced almonds 

4 large eggs 

1½  cups milk 

¼  cup white sugar (optional) 

[We found that a little bit of sugar enhanced the almond flavor, but if you like to use a lot of maple syrup on your French toast, you may want to leave out the sugar.] 

¼  tsp. salt 

1 tsp. vanilla extract ½  tsp. almond extract 

12 (1¼ -inch-thick) slices 

white bread 

3 Tbsp. butter 

3 Tbsp. vegetable oil 1½  Tbsp. powdered sugar 

.Preheat oven to 300°F. Spread almonds on a plate. 

.Whisk eggs well in a large bowl, then whisk in milk, white sugar (if using), salt, vanilla, and almond extract. Working in batches, 

“Love this recipe. 

submerge each bread slice in egg 

I was short on 

mixture, turning over several times, 

time so I didn’t 

until saturated, 10 to 15 seconds. 

bother soaking 

Press 1 side of each soaked bread 

the bread. 

slice in almonds to coat, then transfer, 

I just dipped it 

almond side up, to a rimmed baking 

right before 

sheet. Fill any bare spots on top of 

frying. I served 

bread with remaining almonds. Pour 

the French toast 

remaining egg mixture over bread and 

topped 

let stand 10 minutes to absorb. (Bread 

with berries.” 

can be soaked overnight, covered and 

- ESMEE WILLIAMS 

chilled. Bring to room temperature before cooking.) 

.Heat 1 Tbsp. each butter and oil in a large skillet over medium heat. Working in batches of 4, invert bread slices, with almond sides down, into skillet and cook until cooked through, 2 to 3 minutes per side. Transfer to a large baking sheet and keep warm in a 200°F oven. Repeat with remaining bread slices, butter, and oil. Dust with powdered sugar before serving. 

armagazine.com/almond-french-toast 

QUICK VEGETARIAN

PER 2-PIECE SERVING: 480 CAL; 25G FAT (7G SAT); 16G PRO; 49G CARB (23G FIBER, 5G SUGARS); 602MG SODIUM 

EASY FRENCH 

TOAST CASSEROLE 

HANDS-ON15 MIN TOTAL8 HR, 50 MIN SERVES SUBMITTED BYHEATHER BOGLE ★★★★★ REVIEWS 

/2cup butter 

1 cup plus 1 Tbsp. 

packed brown sugar 

1 (8-oz.) loaf crusty French bread, cut into bite-size pieces 

2 cups milk 

6 eggs 

pieces gently with the back of a spoon to 

tsp. vanilla extract 

help liquid absorb. Sprinkle with remaining /4tsp. salt 

pinch cinnamon. Cover with plastic wrap /2tsp. plus 1 pinch cinnamon, 

and chill 8 hours or overnight. 

or to taste 

.Preheat oven to 375°F. Sprinkle Whipped cream (optional) 

casserole with remaining 1 Tbsp. brown .Grease a 9x13-inch baking dish. sugar. Bake, uncovered, until browned and .Heat butter and 1 cup brown sugar bubbling, about 30 minutes. [We used a 

in a saucepan over medium-low heat 

solid spatula to turn servings upside down 

until butter is melted and sugar is 

on plates, so the caramel glaze is on top!] 

dissolved, 2 to 4 minutes. Pour into 

Top with whipped cream (if using). prepared baking dish, then arrange 

armagazine.com/easy-french

bread pieces evenly over top. 

toast-casserole 

.Beat together milk, eggs, vanilla, 

 VEGETARIAN 

salt, and /2 tsp. cinnamon in a bowl. 

PER SERVING: 346 CAL; 18G FAT (10G SAT); 10G PRO; 

Pour mixture over bread, pressing on G CARB (1G FIBER, 32G SUGARS); 420MG SODIUM

ALLRECIPES.COM BREAKFAST

Fab French Toast BREAKFAST Spread 1 Tbsp. mascarpone mixture in 

MASCARPONE-STUFFED 

pocket in each bread slice. 

FRENCH TOAST 

.Whisk eggs in a large bowl, then whisk WITH PEACHES 

in milk and vanilla. Submerge each stuffed 

HANDS-ON25 MIN  TOTAL1 HR 

bread slice in egg mixture, turning over 

SERVES SUBMITTED BYESCAPECHEF 

ON THE 

several times, until saturated, 10 to 

COVER 

REVIEWS seconds, then transfer to a rimmed

baking sheet. Pour any remaining egg 

For Peach Sauce 

mixture over bread and let sit 10 minutes 

lb. fresh peaches (8 medium) 

to absorb. (Bread can be soaked 

or 3 lb. frozen peach 

overnight, covered and chilled. Bring to slices [There’s no need to 

room temperature before cooking.) 

thaw if frozen.] 

.Heat 1 Tbsp. each butter and oil in a ½  cup white sugar 

large nonstick skillet over medium heat ¾  tsp. cinnamon 

until foam subsides. Working in batches ½  tsp. nutmeg 

of 6 to 8, cook stuffed bread slices until 

For French Toast 

cooked through, 2 to 3 minutes per side. (1¼ -inch-thick) diagonal slices 

Transfer to a large baking sheet and keep 

French bread 

warm in a 200°F oven. Cook remaining 

cup mascarpone 

bread slices in remaining butter and oil. 

cheese (8 oz.), softened 

Serve with warm peach sauce. (French 

Tbsp. powdered sugar 

toast can be made 1 hour ahead and kept ½  tsp. lemon zest 

at room temperature, then reheated in a (from large lemon) 

°F oven 10 to 15 minutes.) ¼  tsp. salt 

large eggs armagazine.com/mascarpone-stuffed-

¾  cups milk french-toast-with-peaches

½  tsp. vanilla extract VEGETARIAN

to 3 Tbsp. butter PER SERVING (2 PIECES AND ½  CUP SAUCE): 572 CAL;

26G FAT (12G SAT); 16G PRO; 70G CARB (4G FIBER, 

to 3 Tbsp. vegetable oil G SUGARS); 567MG SODIUM

Make Peach Sauce 

.Peel peaches, remove pits, and slice into a heavy saucepan, catching juices in pan. Stir in sugar, cinnamon, and nutmeg and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, until thick and syrupy, about 10 minutes. Remove from heat. (Sauce can be made 1 week ahead and chilled in an airtight container. Reheat over mediumlow, thinning with water if necessary.) 

Make French Toast 

.Preheat oven to 300°F. Cut a horizontal slit into a side of each bread slice to make a pocket. 

.Stir together mascarpone, powdered sugar, lemon zest, and salt until smooth. 

“The filling has 

a nice, custardy flavor. The French toast works great with blueberries or apples in place of the peaches.” 

- HALEIGHLACHANCE 

PB&J FRENCH TOAST 

HANDS-ON20 MIN  TOTAL35 MIN SERVES SUBMITTED BYCINDY67 

REVIEWS 

slices challah or brioche bread 

6 Tbsp. peanut butter 

6 Tbsp. mixed berry jam 4 large eggs 

1 cup milk ¼ cup sugar 

½ tsp. vanilla extract ¼ tsp. salt 

3  Tbsp. butter 

3 Tbsp. vegetable oil 

Maple syrup (optional) 

.Preheat oven to 300°F. Spread 

slices bread with peanut butter, then “I used crunchy

spread remaining 6 slices with jam. peanut butter.

“I used 

Assemble into 6 sandwiches. The peanut

whole-wheat 

.Whisk eggs in a large bowl, then butter and jelly

bread instead 

whisk in milk, sugar, vanilla, and salt. get all melted

and cooked it 

Submerge each sandwich into egg in the French

on my nonstick 

toast—so 

mixture, turning over several times, 

griddle. 

yummy! No 

until saturated, 5 to 10 seconds, then 

The kids each 

syrup needed, 

transfer to a rimmed baking sheet. 

ate two 

but I did 

Pour remaining egg mixture over top 

sandwiches.” 

sprinkle on 

of sandwiches and let stand 10 minutes 

- SARAH JO 

some 

to absorb. (Sandwiches can be soaked 

powdered 

overnight, covered and chilled. Bring to 

sugar.” 

room temperature before cooking.) 

-TAMMY LYNN 

.Heat 1 Tbsp. each butter and oil in a large skillet over medium heat until foam subsides. Working in batches of 2, cook sandwiches until cooked through, 2 to 3 minutes per side. Transfer to a clean baking sheet; keep warm in a 200°F oven. (French toast can be made 1 hour ahead and kept at room temperature. Reheat in a 350°F oven for 10 to 15 minutes.) Serve with maple syrup (if using). 

armagazine.com/pbj-french-toast 

HIDDEN GEM QUICK VEGETARIAN

PER SANDWICH: 508 CAL; 27G FAT (8G SAT); 14G PRO;

G CARB (4G FIBER, 25G SUGARS); 522MG SODIUM

ALLRECIPES.COM BREAKFAST

Fab French Toast BREAKFAST 

BAKED COCONUT FRENCH TOAST WITH PINEAPPLE-RUM SAUCE 

HANDS-ON20 MIN TOTAL8 HR, 50 MIN SERVES SUBMITTED BYKEMPSTR 

★★★★★ REVIEWS 

times, until saturated, then transfer to prepared baking sheet. Pour remaining egg mixture over 

For French Toast 

bread and chill, covered with plastic wrap, 

large eggs 

at least 8 hours or up to 24 hours. 

(13.5-oz.) can light 

.Preheat oven to 350°F. Press coconut evenly coconut milk (1/4 cups) 

into bread. Bake in upper third of oven until 

Tbsp. white sugar 

cooked through and golden, 30 to 35 minutes. 

tsp. vanilla extract 

Make Pineapple-Rum Sauce /4 tsp. salt 

.Meanwhile, bring pineapple juice and (1/4-inch-thick) slices white bread 

brown sugar to a simmer over medium heat, 

cup packed sweetened flaked coconut 

stirring. Add pineapple chunks and bring to 

For Pineapple-Rum Sauce 

a boil, stirring, then cook over medium-high 

(6-oz.) can unsweetened 

heat, stirring occasionally, 10 minutes. Add pineapple juice (/4 cup) 

butter and rum and simmer, stirring, until /2 cup packed brown sugar 

butter is melted. Keep warm, covered, off heat. /2 lb. frozen pineapple chunks 

(Pineapple sauce may be made 3 days ahead (about 4/2 cups) 

and chilled in an airtight container. Reheat over 

Tbsp. butter 

medium-low heat.) 

 Tbsp. dark rum 

.Serve French toast with warm sauce. Make French Toast 

armagazine.com/baked-coconut-french-toast .Line a 13x18-inch rimmed baking sheet with 

 HIDDEN GEM  VEGETARIAN 

parchment paper. Whisk eggs in a large bowl, 

PER SERVING (2 PIECES AND /3 CUP SAUCE): 436 CAL; 13G then whisk in coconut milk, sugar, vanilla, and 

FAT (8G SAT); 13G PRO; 65G CARB (4G FIBER, 53G SUGARS); 572MG SODIUM 

salt until sugar is dissolved. Submerge each bread slice in egg mixture, turning over several 

“ Delicious! I added 

about 1∕2 tsp. 

cinnamon and about 1 tsp. vanilla extract to the egg mixture. The 

French toast itself is not very sweet so the sweet 

strawberry sauce complements this perfectly. 

- CHRISTINA 

” 

STRAWBERRY-CREAM-CHEESE BAKED FRENCH TOAST 

HANDS-ON15 MIN  TOTAL9 HR  SERVES12 SUBMITTED BY TAMALA HENRY

REVIEWS

bread cubes. Press bread gently

For French Toast Casserole with back of a spoon to moisten. Cover

slices country-style white and chill at least 8 hours or overnight.

bread, cut into 1-inch cubes .Preheat oven to 350°F.

(about 9 cups) .Bake casserole, uncovered, until

(8-oz.) pkg. cold cream cheese, puffed, golden brown, and a knife

cut into 1-inch cubes inserted in center comes out clean,

½  cups sliced fresh strawberries, to 50 minutes.

plus more for garnish Make Sauce

eggs .Meanwhile, toss together 1½cups

cups half-and-half sliced strawberries and sugar in a bowl.

⅓  cup pure maple syrup Let stand, stirring occasionally, until

For Sauce syrupy, about 20 minutes. Pour mixture

½  cups sliced fresh strawberries into a blender or food processor; cover

cup sugar and blend or process until smooth.

Tbsp. butter .Transfer sauce to a saucepan; add

drops red food coloring (optional) butter. Bring to a simmer over medium

heat, stirring occasionally, about

Make French Toast Casserole minutes. Add food coloring (if using)

.Generously grease a 9x13-inch baking for desired color. Serve hot sauce

dish. Spread half of bread cubes in dish, over casserole and garnish with

then scatter cream cheese evenly over strawberry slices.

top. Layer on 1½cups strawberries, then 

armagazine.com/strawberry-cream

top with remaining bread cubes. 

cheese-french-toast 

.Whisk together eggs, half-and-half, 

VEGETARIAN 

and syrup in a large bowl until well 

PER SERVING: 428 CAL; 24G FAT (13G SAT); 12G PRO; 42G CARB (1G FIBER, 25G SUGARS); 346MG SODIUM 

combined. Pour mixture evenly over 

ALLRECIPES.COM BREAKFAST

Fab French Toast BREAKFAST 

RASPBERRY CHEESECAKE-STUFFED FRENCH TOAST 

HANDS-ON20 MIN TOTAL45 MIN SERVES SUBMITTED BYLADYHEN76 

REVIEWS 

.Preheat oven to 300°F. Whisk eggs .Heat 1 Tbsp. each butter and oil in

large eggs well in a large bowl, then whisk in milk, a large skillet over medium heat until

½  cups milk vanilla, sugar, cinnamon, and salt until foam subsides. Working in batches of

½  tsp. vanilla extract well blended. , cook bread slices until well browned

¼  cup white sugar .Stir together jam and cream cheese on both sides, 2 to 3 minutes per side.

½  tsp. cinnamon in a small bowl until smooth. Cut a Transfer to a clean baking sheet and

¼  tsp. salt horizontal slit into a side of each bread keep warm in a 200°F oven. Cook

¼  cup raspberry jam slice to make a pocket. Spread a scant remaining bread slices in remaining

oz. cream cheese, softened tablespoon raspberry-cheese mixture in butter and oil.

(1¼ -inch-thick) diagonal slices each pocket. .To serve, dust with powdered sugar

French bread [We found that .Submerge 1 stuffed bread slice in egg and nutmeg and top with berries.

an inexpensive supermarket loaf mixture, turning over several times, until (French toast can be made 1 hour ahead

works best.] saturated, 10 to 15 seconds, then transfer and kept at room temperature, then

Tbsp. butter to a rimmed baking sheet. Repeat reheated in a 350°F oven for 10 to

 Tbsp. vegetable oil with remaining stuffed slices. Pour any minutes.)

½  Tbsp. powdered sugar remaining egg mixture over bread and

armagazine.com/raspberry

¼  to ½  tsp. nutmeg let stand 10 minutes to absorb. (Bread

cheesecake-stuffed-french-toast 

(6-oz.) container fresh can be soaked overnight, covered and

VEGETARIAN 

raspberries or blackberries chilled. Bring to room temperature

PER 2-PIECE SERVING: 533 CAL; 26G FAT (11G SAT); 15G PRO; 61G CARB (4G FIBER, 

before cooking.) 

G SUGARS); 666MG SODIUM 

stale mate 

Our favorite bread to 

“I replaced 

use for French toast is 

half of the milk 

day-old bread that’s too 

with orange 

stale to enjoy on its 

juice—it added 

own, but not so stale 

a nice twist.” 

that it shatters when 

-HOLLYFAE 

you try to slice it. 

“Made this for 

Mother’s Day brunch using a panini maker. Very nice 

new take on French toast.” 

- HOWARD 

ALLRECIPES.COM BREAKFAST

Wake Up, Cake Up BREAKFAST 

“The almonds 

were the best part. They tasted like pralines with the butter and sugar baked on top. I added cinnamon to the batter and 

ALMOND-RHUBARB COFFEE CAKE 

the topping.” 

HANDS-ON25 MIN TOTAL50 MIN SERVES16 SUBMITTED BYNERIS 

- PATTY CROCKER 

speed until smooth. In another 135 REVIEWS 

bowl, stir together flour, salt, and 

½  cups packed brown sugar baking soda; add to sugar mixture,

⅔  cup vegetable oil alternating with milk, beating

egg until smooth after each addition.

tsp. vanilla extract or 

Stir in rhubarb and ½  cup almonds ¼  tsp. almond extract 

(if using). Pour into prepared ½  cups flour 

pans, spreading evenly. 

tsp. salt 

.Stir together white sugar and tsp. baking soda 

butter in a small bowl. Stir in 

cup milk 

remaining ¼  cup almonds (if using). ½  cups sliced fresh or 

Sprinkle over batter. 

frozen rhubarb, thawed .Bake until a toothpick inserted

¾  cup sliced almonds, in center comes out clean, 25 to

toasted (optional) minutes. Let cool in pans on

⅓  cup white sugar 

a wire rack. 

Tbsp. butter, melted 

armagazine.com/almond-rhubarbcoffee-cake 

.Preheat oven to 350°F. Grease 

HEALTHY 

two 9-inch round cake pans. 

PER PIECE: 177 CAL; 9G FAT (1G SAT); 

.Beat together brown sugar, oil, G PRO; 23G CARB (1G FIBER, 12G SUGARS); 

164MG SODIUM 

egg, and vanilla in a large bowl with an electric mixer at medium 

ز I used applesauce 

rather than oil, 

and it was super moist. I stacked the two cakes and drizzled them with a simple powdered sugar glaze for a nice 

If you ask us, eating cake 

presentation. 

for breakfast is perfectly 

- NURSEARS 

acceptable. Happily, coffee cakes are easy to make and they taste just as good the next day. Here are a few of our sweetest recipes, plus tips for making the best cup of joe to go with them. 

BETTER COFFEE 

POLISH CREAM-CHEESE COFFEE CAKE 

It doesn’t take 

HANDS-ON30 MIN TOTAL1 HR, 15 MIN SERVES SUBMITTED BYTAMMY M CURRY much to brew 

REVIEWS 

Make Cake 

perfect coffee. 

.Preheat oven to 350°F. Grease For Cake 

As a matter of fact, 

a 9x13-inch baking dish. 

cup white sugar 

it only takes coffee 

.Beat together sugar, butter, and egg ½ cup butter, softened 

in a large bowl with an electric mixer 

grounds, water, and egg

at medium speed until smooth. Beat in 

cup sour cream 

a few simple tools. 

sour cream and vanilla. Stir in flour, baking 

tsp. vanilla extract 

Filtered water: The fewer powder, and baking soda until mixture

cups flour 

impurities in the water, the comes together in a sticky dough. Spread

tsp. baking powder 

less competition for the half the dough evenly into prepared

tsp. baking soda 

true coffee flavor. baking dish.

For Filling 

Make Filling 

(8-oz.) pkg. cream cheese, softened The right grind:It differs 

.Beat together cream cheese, sugar, and ½ cup sugar 

slightly by coffeemaker, but 

egg in a large bowl with an electric mixer at 

egg 

as a general rule, the more 

medium speed until smooth. Spoon filling 

For Topping 

time coffee grounds spend 

over dough. Drop remaining half of dough ½ cup chopped pecans 

in contact with water, the 

by spoonfuls over cream cheese filling. ½ cup packed brown sugar 

courser the grind required. 

Make Topping 

⅓ cup flour 

For example, a quick-drip 

.Mix together pecans, brown sugar, flour, ⅓ cup butter, softened 

coffeemaker works best 

and butter in a bowl until mixture resembles with a fine grind. 

coarse crumbs; sprinkle over dough. 

Correct proportions: .Bake until a toothpick inserted into

Regardless of coffeemaker center comes out clean, about 45 minutes.

type, start with 2 Tbsp. 

armagazine.com/polish-cream-cheese

coffee grounds per 8 oz. 

coffee-cake 

water, then adjust to your 

PER PIECE: 426 CAL; 25G FAT (14G SAT); 6G PRO; 46G CARB (1G FIBER, 25G SUGARS); 289MG SODIUM 

taste from there. 

The pour-over method is among the easiest ways to brew coffee. Follow these steps for a perfectly brewed cup. (For an automatic coffeemaker, follow manufacturer’s instructions.) 

. Put a filter in the 

basket of your pour-over coffeemaker (basically a cone-shape basket and a coffeepot or cup). Grind coffee beans to a medium or medium-fine grind. Bring filtered water to a boil; let stand 1 minute. 

“I sprayed my 

.Pour enough water 

hands with 

into the filter to wet 

cooking spray 

it, then let the water 

to help me pat 

drain into your cup or 

the dough into 

coffeepot. Discard water. 

the pan. This 

.Measure ground coffee cake

would be great 

coffee into the wet filter. 

with some fruit 

Pour in enough water to 

preserves 

wet the coffee, letting the 

added to the 

water drain into your cup 

middle.” 

or pot. Wait 30 seconds, 

- CHRISTINA 

then gently pour the rest of the water over the filter and grounds. 

ALLRECIPES.COM BREAKFAST

Wake Up, Cake Up BREAKFAST AMAZING PECAN 

COFFEE CAKE 

HANDS-ON20 MIN TOTAL1 HR SERVES SUBMITTED BYDWBH 

REVIEWS “I doubled the

topping and 

cups flour 

added cinnamon 

Tbsp. baking powder 

to it. (I’m a 

¼  tsp. salt 

sugar fiend.) 

cup butter, softened, 

Wonderful 

plus 2 Tbsp. melted butter 

for breakfast, 

cup sour cream 

brunch, 

½  cups white sugar 

or dessert.” 

eggs 

- JANNA 

Tbsp. vanilla extract ½  cup packed brown sugar 

1 cup chopped pecans 1 tsp. cinnamon 

.Preheat oven to 350°F. Line a 9x13-inch pan with foil and coat with cooking spray. 

.Stir together flour, baking powder, and salt in a bowl. In a large bowl, beat 1 cup softened butter with an electric mixer until fluffy. Gradually beat in sour cream, then white sugar. Beat in eggs, 1 at a time, then stir in vanilla. Fold in flour mixture just until combined. Spread batter into prepared pan. 

.Stir together brown sugar, pecans, and cinnamon in a bowl. Stir in 2 Tbsp. melted butter until mixture is crumbly. Sprinkle over cake batter. 

.Bake until a toothpick inserted 

in center comes out clean, 30 to 35 minutes. Let cool in pan 10 minutes, then turn out onto a wire rack and carefully remove foil. 

armagazine.com/amazing-pecancoffee-cake 

PER PIECE: 485 CAL; 30G FAT (14G SAT); 5G PRO; 53G CARB (2G FIBER, 35G SUGARS); 280MG SODIUM 

WATCH IT IN 

ACTION! 

Hover your 

phone’s camera over this code for a step-bystep video. No app needed! 

Overnight Egg and Hash

BAGELS, MUFFINS MEATS

& ROLLS Brown Casserole

    Maple-Cayenne Candied

    Caramel-Pecan Sticky Buns Sweet Potato Bacon

Breakfast Casserole

    Clone of a Cinnabon     Spicy Maple

Wake-Up Casserole Breakfast Sausage

    Healthier Muffins Base Recipe 

and variations     Zippy Egg Casserole

PANCAKES 

   Maple & Bacon Rolls 

    Chunky Monkey DRINKS 

    Peanut Butter & Jelly Rolls Pancakes

Base Smoothies and

    Peppermint-Mocha Rolls variations     Easy Buttermilk Baking

Sheet Pancakes

    Pistachio & Fig Smoothies

Pomegranate Rolls    Fluffy Pancakes

Midwinter Greens

   Real Homemade Bagels Tonic     Lemon-Ricotta

Pancakes

    Red Velvet Cinnamon Rolls     Pineapple Sunrise Mimosas

    Paleo Applesauce

Pumpkin Smoothies

Pancakes

BISCUITS & SCONES

Virgin Mary Smoothies

Strawberry Dutch

    Cheddar-Thyme Flaky

Baby Pancake

Biscuits Wild River Bloody Marys

    Sweet-Hot Corn Cakes with

Chef John’s Buttermilk

EGGS Blackberry Syrup

Biscuits 

    Oven Scrambled     Grandma Johnson’s 

Eggs SKILLETS & BOWLS

Scones 

Amber’s Awesome Egg

    Paleo Omelet 

    Sweet Cream Biscuits 

Breakfast Bowl 

Muffins 

Bacon and Egg Breakfast

BREADS     Perfect Poached Eggs

Salad

    Banana and Chocolate     Poached Eggs Caprese

Base Oatmeal and

Chip Bread

Portobello-Spinach Eggs variations

    Copycat of Starbucks Lemon Benedict

Black Bean Breakfast

Bread

    Rainbow Potato Pancakes Bowls

    Ham Breakfast Braid with Harissa

Bombay Breakfast

Pumpkin-Flax Quick Bread

    Scrambled Egg Potatoes

Breakfast Pizza

    Rhubarb Bread

Breakfast Fried Rice

FRENCH TOAST     Loaded Breakfast Skillet

CAKE & COOKIES 

    Almond French Toast 

    Paleo Hash 

    Almond-Rhubarb 

Coffee Cake     Baked Coconut French Toast

    Southwestern Pork Sausage with Pineapple-Rum 

and Sweet Potato Hash     Amazing Pecan 

Sauce 

Coffee Cake 

Ultimate Tofu Breakfast

    Mascarpone-Stuffed French 

Burrito Bowls 

    Blueberry-Oatmeal 

Toast with Peaches 

Breakfast Bars 

    Verde Chilaquiles     PB&J French Toast 

    Hearty Breakfast 

Cookies Raspberry Cheesecake- WAFFLES

Stuffed French Toast 

Bananas Foster

    Low-Carb Almond-Coconut 

Belgian Waffles 

Sandies     Strawberry-Cream-Cheese

Baked French Toast 

    Brown-Butter 

    No-Bake Energy Bites 

Belgian Waffles 

    Polish Cream-Cheese 

FRITTATAS 

    Gingerbread Waffles Coffee Cake 

& QUICHES 

Puff Pastry Waffles

    Asparagus Quiche CASSEROLES 

    Bacon-Cheese Frittata 

    Blueberry Bread Pudding EXTRAS

    Cheesy Spinach-Ramen 

    Country Sausage Gravy 

Breakfast Enchiladas

Frittata

   Everything Seasoning

    Easy French Toast

Crustless Caramelized

Casserole

Onion Quiche Lemon Goat Cheese

Grits, Sausage, and

    Quick Quiche Pistachio Pesto

Egg Casseroles 

    Spinach Pie Raspberry Cream Cheese

THESE ICONS HIGHLIGHT KEY FEATURES TO MAKE YOUR BROWSING EASIER: 

Recipes in the magazine are put 

through our test kitchens to ensure 

How-to Video See it on Allrecipes.com Healthy Pick Vegetarian

you’ll have success, so they may

Quick

Vegan not exactly match what’s on the site.

Hidden Gem A newer recipe, with few

reviews, that deserves your attention Gluten-Free

ALLRECIPES.COM BREAKFAST

Family Organizer 

You Can Download The PDF File for the Book From Here