Breakfast Recipes For Sleepy Mornings And Easy Brunches
Stop frying eggs to order. Instead, prep one of these easy breakfast recipes the day before and sleep in for a change. These make-ahead wonders scale to feed a crowd with minimal effort—which means you can have another cup of coffee and just enjoy how great your kitchen smells. Below, you’ll find our best breakfast casserole recipes, including savory numbers with eggs and bacon or sausage and cheese, vegetable-packed stratas, and baked French toast.
Quick And Easy Bacon and Egg Casserole For Morning Rush
Combine bacon, soft-boiled eggs, and cheese in one dish with this delicious and pretty casserole. An added perk: the casserole can easily be assembled the night before, making it perfect for the morning or a fun brunch party.
Ingredients:
1 (14- or 17-ounce) box of puff pastry
All-purpose flour
14 large eggs
9 strips bacon
1 large onion, thinly sliced
8 ounces Gruyère
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
2 cups plus 1 tablespoon heavy cream
5 ounces baby spinach
Step 1
Preheat oven to 350°F. One package of puff with 1 sheet of pastry, roll pastry on a lightly floured surface. Cut in half crosswise; reserve remaining piece for another use.
Step 2
Bring a medium pot of water to a boil. Add 6 eggs, cover, and cook 7 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel eggs.
Step 3
Cook bacon in a large skillet over medium heat, turning occasionally, until crisp, 10–12 minutes. Transfer bacon to paper towels, then transfer bacon fat to a small bowl. Let bacon cool, then coarsely chop.
Step 4
Whisk 8 eggs in a large bowl. Add cheese, salt, pepper, nutmeg, and 2 cups cream and whisk to combine. Add potato, spinach, onion, and chopped bacon and stir to combine. Pour into prepared pan. Cut cooked eggs in half lengthwise and arrange over filling, then press down so top edge of egg is even with top of filling.
Step 5
Bake casserole, rotating pan halfway through, until pastry is deep golden brown and cooked through, 50–55 minutes. Let cool 15 minutes before serving.
Simple Trick to Muffins To Make It Tender and Moist
With tangy buttermilk, applesauce or mashed banana (you get to choose), floral honey, and rich butter, every ingredient in this recipe works double duty—function and flavor—to make bran muffins a breakfast or snack you’ll look forward to. To save time, you could toast the bran up to a day before and store it in an airtight container in the fridge. While you could technically skip the toasting step altogether, once you try it you’ll be hooked.
Ingredients:
1 1/2 cups (180g) white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/3 cup (77g) light brown sugar
1/3 cup (113g) honey
1/3 cup (70g) unsalted butter, melted
2 large eggs, room temperature
3/4 cup unsweetened applesauce (140g) or mashed ripe banana (170g)
3/4 cup (180ml) buttermilk
Step 1
Preheat the oven to 350°F. Bake, stirring halfway through, until the wheat bran toasts and smells nutty, 8 to 10 minutes. Keep an eye on the bran, as it can brown quickly. Let the bran cool in the pan slightly while preparing the muffin pan and batter.
Step 2
Very lightly spray the tops of 2 standard muffin pans with nonstick baking spray (no need to grease the cavities, this is just to help the muffin tops release from the pan). Line every other cavity with a paper liner.
Step 3
In a large bowl, whisk together the brown sugar, honey, and melted butter until smooth. Add the eggs, one at a time, whisking until fully combined before adding the next. Add the applesauce or mashed banana, followed by the buttermilk and vanilla extract.
Step 4
Use a cookie scoop or a couple of spoons to divide the batter evenly among the 12 paper liners. They will be filled nearly to the top.
Step 5
Bake the muffins for 5 minutes. Reduce the oven temperature to 350°F without opening the door. Continue baking for 10 to 13 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
Breakfast Pizza with Cheddar, Bacon, and Eggs
Your weekend breakfast plans just got a whole lot more exciting with this Breakfast Pizza loaded with eggs, cheddar cheese, and crispy bacon. Crunchy crust with plenty of cheesy bits, not to mention the-everything’s-better-with-bacon factor, will get everyone off to a cheerful start. But of course, we won’t stop you if you decide to have breakfast for supper too.
Ingredients:
Vegetable oil or spray, for the baking sheet
1 tablespoon corn meal, for the baking sheet
1/2 recipe of No-Knead Pizza Dough left to rise overnight or 1 pound store-bought pizza dough
6 slices (about 6 ounces) bacon, cut into thirds
2 tablespoons olive oil
3-4 golf-ball size tomatoes, sliced (optional)
2 1/2 cups (6 ounces) loosely packed grated cheddar cheese
4 large eggs
2 tablespoons chopped fresh basil, parsley, or oregano (for garnish)
Step 1
Preheat the oven to 450°F. Lightly oil a baking sheet or spray with vegetable oil. Sprinkle lightly with corn meal.
Step 2
Flour a work surface. Place the ball of pizza dough on top and flatten it with your hands into a circle, around 1-inch thick. Dimple it with your fingers to help spread it out and cover it with a dishtowel.
Step 3
In a large skillet over medium heat, cook the bacon for 4 to 5 minutes, or until much of the fat has rendered and the bacon is starting to turn golden, but not is yet crisp. Transfer it to a paper towel-lined plate and set aside.
Step 4
Stretch the dough with your hands or roll it with a rolling pin into a large oval about the size of your baking sheet and transfer it to the baking sheet. It doesn’t have to fit into the corners or touch the edges of the pan.
Step 5
Brush the dough with olive oil using a pastry brush. Before you add the toppings, use a coffee cup to mark out four 3 to 4-inch spaces for the eggs. Leave the spaces you marked for the eggs free of pizza toppings and top the rest of the pizza with the tomatoes, bacon, and then sprinkle on the cheese, leaving some of the bacon and tomatoes uncovered.
Step 6
Bake for 8 to 10 minutes, or until the dough is set and has started to brown at the edges. Remove the pan from the oven.