15 Breakfast Recipes Every Beginner Cook Should Know

By Elisabeth Sherman
Updated June 04, 2018
Abby Hocking
Scrambled eggs or pancakes might be the first thing many people learn to cook, but beyond these staples, there’s a whole world of breakfast recipes that are essential for anyone's repertoire. If you’re looking to hone your cooking skills, why not expand your breakfast horizons while you’re at it, and master these easy dishes that range from savory to sweet? Challah French toast, anyone?
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15 Breakfast Recipes Every Beginner Cook Should Know

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Wild Mushroom and Goat Cheese Omelets

John Kernick
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Master your omelet-making skills and you'll have a last minute breakfast or dinner under control. This creamy-tangy one, with shiitake mushrooms and delicate fresh pea shoots, would be satisfying any time of day.

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Oversize Breakfast Biscuits

Matthew Armendariz
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Every home cook should have a biscuit recipe in his or her arsenal. The trick here is giving the dough two turns when you’re rolling it out, to make sure you evenly distribute the butter. This will make the biscuits extra flaky.

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Shortcut Shakshuka for Two

Abby Hocking
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For a green twist on this classic dish, substitute green salsa or enchilada sauce for the marinara sauce, and garnish with cilantro and avocado slices.

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Ham and Deviled Egg Breakfast Sandwiches

Christina Holmes
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This irresistible breakfast is a hybrid of an egg salad sandwich and an Egg McMuffin. What more could you need? It combines spicy, pickle-laced egg salad on a toasted English muffin with warm smoky ham and crispy frisée.

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Broccoli Frittata

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If you don't feel like flipping an omelet, make a frittata. But seriously, having a good frittata recipe on hand will make weekend brunch a breeze, whether you're cooking for one or a crowd.

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Scrambled Eggs with Herbed Croutons

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The crucial egg dish to perfect is a soft and creamy scramble (leave the rubbery eggs at the door). This recipe even eliminates the need for a side of toast by incorporating the croutons right into eggs.

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Whole-Wheat Pancakes with Roasted Berries

© Christina Holmes
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The key technique here is using a resealable plastic bag to pipe out perfect pancakes—resulting in one less bowl to wash.

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Blueberry Muffins with Crumb Topping

Grace Parisi
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These muffins are super simple to make, and you can easily swap out the blueberries for other fresh fruit like peaches or raspberries. Plus, you'll see how easy it is to make crumb topping, and then you'll want to make it for everything.

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Eggs Florentine with Smoky Mornay Sauce

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Poaching eggs is tricky business, but once you perfect the craft, you can put them on everything—from avocado toast to a bed of greens. As for the Mornay sauce here, it's a classic French sauce that's great one to know how to make, too. Going the distance with this recipe will pay off, in other words, long after you finish breakfast.

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Challah French Toast

© Daria Khoroshavina
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Pillowy Challah is the perfect vehicle for French toast. Remember to flip the slices in the egg mixture a few times before cooking.

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Classic Belgian Waffles

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These light, crispy waffles can be topped with dulce de leche and maple syrup.

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Cumin Oil-Fried Egg and Avocado Toast

© EVA KOLENKO
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Avocado toast is the darling of the breakfast world, and Kay Chun gives it a delightful spin: She fries eggs in fragrant cumin seeds and spicy crushed red pepper and sets them on top of the toast for a hearty and satisfying meal.

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Basic Crêpes

© Epicurious
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The most difficult part about making crepes might be waiting for the batter to rest. Once you've tried your hand at flipping them a few times, you'll get the hang of it and want to make these thin pancakes for anyone who comes over.

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Strawberry-Almond Scones

Con Poulos
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In the breakfast pastry cannon, scones are hard to screw up, so start with this recipe and then get creative, for breakfast or teatime.

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Quiche Lorraine

Abby Hocking
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This one's a classic that is great for breakfast, lunch or dinner, and it will help you work on various techniques, from dough to custard. The sour cream in this recipe imparts an extra silky texture, for an impressive spin on the French staple.

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By Elisabeth Sherman