Breakfast in Bed

Like banana bread, these especially moist chocolate chip muffins are a great way to use up overripe bananas.  Muffins are an easy baking project because there's very little prep; this batter comes together in just 15 minutes. To add extra protein and delicious crunch, chopped toasted pecans would be delicious in them, too.

Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Jean-Georges Vongerichten. Evidently, he's still fond of it because he has created an adult version that's elegant enough to serve as a first course at a dinner party: He wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked.

Blueberries add the perfect sweet bite to this healthy breakfast parfait. You can't beat the combination of fresh berries, yogurt and granola.

This simple recipe will help kick start your day in the best way possible.

Zoe Nathan likes using brioche to give this French toast a lovely, custard-like texture. The tart, creamy cranberry sauce, made with fresh or frozen cranberries, is a great alternative to maple syrup.

Because of the film festival and holiday resolutions, January is peak season for egg-white omelets at Sundance. Although there are a large proportion of Hollywood guests who choose their own fillings, this cheesy vegetarian version is extremely popular.

Erin McKenna developed the recipe because of a single determined customer who came to BabyCakes NYC every day asking, "Do you have scones yet?"

Art Smith of Washington, DC's, Art and Soul restaurant says that eating breakfast speeds up his metabolism and also fuels his intense workouts. He swears by steel-cut oatmeal, which has an appealing chewy texture.

Chorizo gives an easy-to-make breakfast burrito lots of flavor.

These healthy wheat-free pancakes features a mixture of almond and white rice flour, as well as relatively little milk to create a thick, fluffy texture.

Bannock may traditionally be a heavy flatbread, but in the hands of chef Paul Berglund it becomes a tender, fluffy scone.

Tyler Florence made these pancakes at home one weekend morning with his son Hayden. They're a slight variation on a recipe from his book, Tyler Florence Family Meal.

This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB&J. Instead of peanut butter, it's made with almond butter.