I didn’t grow up in a breakfast household – not in any traditional sense, anyway. It was both a requirement and an afterthought: a stop at the gas station for some bagged muffins or the Cuban bakery for a ham croquette on a roll, often eaten in my dad’s car on the way to school. But breakfast still managed to present its own kind of excitement, a moment to bond with my dad when he was most pressed for time.
Now, as an adult, I’m a full-on morning person, someone who whips up a warm bowl of oatmeal at the outrageous hour of 2 p.m. — and he loves it. All that being said, being morning has no rhyme, time or reason: it’s a spirit, a feeling.
These 24 recipes are meant to make you the best kind of breakfast, someone who makes it effortlessly and without much thought, not someone who rises with the sun and spends hours in the kitchen. The following dishes are divided into categories, with options for tired and relaxed mornings. Everything is as simple as possible. Because getting out of bed is hard. Breakfast should not be.
1980s microwave cooking, it certainly isn’t. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, these custardy eggs, with their happy gentle wobble, come together in minutes as they steam at the bottom of the machine. Their elegance befits a brunch spread, but they’re also great slathered on the counter—the perfect breakfast for one Eric Kim.
Recipe: Eggs steamed in the microwave
Tejal Rao’s take on this classic Mumbai social club is the best kind of eggs on toast. Mustard adds tang, while a topping of cheese, chilli, cilantro and onion lends impressive brightness and heat to counter the mild flavors of the eggs and bread. Ketchup is optional, yes, but always welcome.
Grapefruit for breakfast may harken back to medieval diets, but Melissa Clark adds a touch of brown sugar and salt to modernize it, letting the sugars pool as they dissolve under the broiler’s heat and neutralize the fruit’s inherent bitterness .
The union of two culinary giants, French toast and grilled kimchi cheese, is as brilliant as it is unexpected. The tart kimchi brings out the cheesy creaminess. Take a cue from Hetty Lui McKinnon, who created the recipe, and look for cheeses that melt easily, like American, and a soft bread, like brioche or milk bread, that stays soft like the outer toast—a harmony of textures in every bite.
Recipe: Cream cheese toast with Kimchi
Sarah Copeland’s recipe is perfect for a slow brunch, but it’s ready in the time it takes to whip up a quick breakfast. Nestled in heavy cream or half-and-half, the eggs bake gently despite being in a 500-degree oven. The result is luscious, creamy, warm and a crowd-pleaser as the slightly runny yolks mix with the custard, especially transcendent when paired with the fresh-from-the-toaster crisp.
Start the morning with this jewel-toned bowl, Naz Deravian’s amethyst-hued canvas built in blender and ready to decorate. Açaí berries are slightly tangy, reminiscent of chocolate, and once blended play well with sweeter items like fruit and honey and crunchy dishes like nuts or granola.
Another 20 minutes
Under 35 minutes
Yewande Komolafe’s twist on waffles is richly savory with sliced onion, black pepper and sesame oil. But what really takes it over is a runny egg perched on top. Make the batter up to a day ahead or cook a large batch of the waffles, which can be frozen for weeks. Just pull them out when you’re ready to eat and reheat for the easiest breakfast (or dinner) imaginable.
Recipe: Baked sesame and onion waffles
Get your restaurant fix at home with this oh-so-simple, oh-so-hearty omelet with a rich history. (It may have been a modification of egg foo yong made by Chinese laborers working on the transcontinental railroad or a pioneer encounter).
Recipe: Denver omelette
For the lightest, fluffiest pancakes, Genevieve Ko incorporates ricotta, buttermilk and beaten eggs into her batter. A small gesture — rubbing lemon zest into the sugar — ensures bright citrus flavor in every bite. And, of course, you could add the classics (maple syrup, butter), but a simple homemade raspberry syrup is a great finish.
Recipe: Lemon ricotta pancakes
Pimento cheese and eggs are a powerful combination, especially with a super clever trick from Vallery Lomas. It freezes the pieces of cream cheese so they don’t lose their shape when cooked, while the creamy nuggets remain tender. This recipe starts at 35 minutes, so it might be best for a more leisurely breakfast. But the frittata keeps well, ready to be reheated and tucked into a lunchtime pie.
Don’t let their slim appearance fool you. These sweet crepes, a Somali favorite, as interpreted by Ifrah F. Ahmed, are buttery from a drizzle of melted ghee and filled with sweet-hot cardamom, crisp on the edges and flaky in the middle. Serve them with an earthy tea or coffee for a light breakfast, or let them play a special supporting role at a brunch.
Recipe: Malawax (crepe with cardamom)
A New York breakfast staple (and, for some, a tried-and-true hangover cure), this sandwich is so ubiquitous around town that it might seem silly to cook one at home. But Ali Slagle’s version presents a worthy case. Freshly cooked eggs, crispy bacon and gooey cheese are stuffed into a kaiser roll while still warm, then wrapped in foil, letting the residual heat steam ever so slightly, the perfect breakfast, brunch or lunch.
Recipe: Bacon, egg and cheese sandwich
We might expect a little more in the morning than a breakfast taco. Here, tortilla chips are cooked into the omelette for texture. But what’s really cool about this Genevieve Ko recipe is that it’s also great eaten out of hand. Wrap them in foil and let them go.
Recipe: Migas Breakfast Tacos
A little more
For more free time
You could just as easily get Zainab Shah’s take on these Pakistani eggs and potatoes for dinner, but it’s a hearty, filling breakfast. Red potatoes are boiled and then sautéed in a heady mixture of ginger, garlic, tomato and spices before the eggs are added. Some chapati or naan on the side will help you pick it all up.
Recipe: Aloo Anday (Potatoes and Omelet)
That faded bag of tortillas in your fridge can still have its moment in the limelight, thanks to these chilaquiles rojos from Rick Martínez. They’re fried (or baked), topped with a guajillo chili salsa, then topped with a fried egg and topped with toppings—cilantro, onion, and queso fresco to name a few.
Oatmeal is seriously underrated. Yes, it can be watery mush, but treated right, it can also be one of life’s great pleasures, both comforting and hearty. Melissa Clark loads this version, based on an Amish favorite, with berries—use whatever you like—and almonds for flavor and texture, and bakes it in a 9-by-13-inch pan, all the more for sharing.
This recipe from cookbook author Erin Gardner answers the all-important question: What if you made a really, really big cinnamon roll? She fills the scone dough with cinnamon butter, then rolls and slices it and finishes it with vanilla frosting. Best served the day it is made, shared while still warm.
Recipe: Giant cinnamon roll
You can sleep in and have a great breakfast on the table at a very reasonable, still convenient breakfast time with this Overnight French Toast from Samantha Seneviratne. It is assembled the night before to rest in the fridge and then baked for an hour in the morning. There is no need to rush. Just like you, he likes his morning lie-in.
Recipe: Overnight French toast
Another possible dinner masquerading as breakfast, bò né (or “I avoid beef” in Vietnamese) is a glorious treat of beef, eggs, pâté and buttered baguette, often served with a side salad. It’s Vietnamese street food, hearty and hearty and still easy to prepare at home. Mix and match the options, eat one at a time or put them all on a sandwich. You can choose your own path.
Recipe: Bò Né (steak and eggs)
Grab-and-Go
Go ahead and Take it anywhere
The ultimate recipe, these overnight oats from Genevieve Ko are easily adaptable and, dare we say, a little healthy. This version lets you swap in whatever dried fruit, seeds, milk or nuts you want, and best of all, you can refrigerate a few jars of them for up to five days, ready to grab at a moment’s notice.
The moist, tender banana bread lends itself to sitting on the counter, perfect for slicing and taking with you. This version, from Bryan Washington, calls for savory miso to balance out the sweetness, while pecans add just the right amount of crunch. Bake some loaves, cut them up and freeze them for your future self. Let the slices thaw in your bag or overnight in the fridge if you’re particularly tired. But if you find some time, they are especially excellent lightly baked and brushed with butter.
Recipe: Banana Pecan Miso Bread
New York’s Eleven Madison Park restaurant is known for many things, but among them is sending you home, full after a long, multi-course dinner, with the ultimate gift: this granola. It’s filled with pistachios and dried cherries, a bit of luxury, customized by the restaurant’s chef Daniel Humm. Shelf stable, it keeps on your desk in an airtight container for weeks, to boost with milk or yogurt. Breakfast al desko.
Recipe: Eleven Madison Park Granola
These easy, fluffy muffins from Melissa Clark showcase the charm of cornmeal with nuts, a sweet but not too sweet start to your day. Best of all, they keep well – a few days in the fridge and months in the freezer – and are great reheated. Open and bake in a toaster, the muffins caramelize slightly, their sugars simmer, brown and deepen in flavor.
Recipe: Rich and buttery corn muffins
Packed with nut butter, honey, nuts and oats, these bars keep for days and are sturdy enough to take with you on the go. Sohla El-Waylly cleverly mashes bananas with eggs to bring out their flavor. Make a big batch on Sunday night and eat all week.
Recipe: Banana Nut Breakfast Bars