Breakfast

This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.

Pour this classic powdered sugar icing over a batch of doughnuts, drizzle it on a cake or cinnamon rolls, or use it as the base icing for a cookie decorating party.

Crisp on the outside and cheesy on the inside, hash brown casserole is an easy dish that will always please a crowd.

A simple pancake recipe that doesn’t require any measuring tools—any juice cup or mug will do.

This brown sugar bacon recipe is not a throwback, it’s a classic.

This easy bread pudding recipe gets an even easier sauce.

This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.

Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. This vegan version swaps out the sausage for fiber-rich beans.

This easy crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.

This bacon, egg, and cheese burrito recipe is the secret to a breakfast burrito that will transform your weekend into something great. Preparing flour tortillas from scratch might seem difficult if you’ve never done it before, but with some practice your burritos will impress everyone who tastes them. (Fresh tortillas really, truly can’t be beat!) Bonus: The light and fluffy tortillas will fill your home with the beautiful aroma of toasted flour. 

I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes too. Make extra for bean and cheese tacos, or use them as a side dish with roast chicken. These black beans can also be used in tamales, sopes, or simply spread on a tostada with salsa. The possibilities are endless.

Pickled tomatoes brighten up this classic breakfast casserole.

French toast meets bread pudding and cheese blintz with whispers of Danish in this breakfast bake from Vivian Howard.

One of Lisa Chang’s many specialities is her steaming bowl of Wuhan-style hot dry noodles—homemade bouncy alkaline noodles dressed in a creamy sauce made with sesame paste and two different types of soy sauce.

Cooked amaranth keeps its integrity for a few days in the fridge, making this an excellent recipe to batch cook, store, and reheat for breakfast throughout the week.