"I do love breakfast for dinner—for the record, I highly recommend it," says Noah Bernamoff. According to him, this dish of scrambled eggs with strips of house-cured fried salami and watercress is best served as a sandwich.
The honeyed glaze on these sticky, nutty breakfast rolls is luscious and soft when warm, then turns nicely chewy when cool.
Glazed Cinnamon Rolls with Pecan Swirls
Megan Garrelts needs at least two days to make the rolls. She heats and serves them in mini cast-iron skillets. Baking these cinnamon rolls in big batches makes the effort worth it—they take time but are so satisfying.
Breakfast Biscuit Sandwiches
A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham, jam optional.
The Breslin's Ricotta Pancakes with Orange Syrup
While April Bloomfield's pancakes are delicious on their own, they're exquisite with the soft ricotta topping, crunchy sliced almonds and ingeniously vibrant (and neon-bright) orange syrup.
When Michael Mina was a boy, his parents used to take him to the now-defunct Four Seasons hotel in Seattle for Christmas brunch, where he always ordered waffles. "They were dynamite," he recalls. This recipe is as close to the one of his childhood as he could get it. Cornmeal makes the waffles crispy; ricotta keeps them moist.
Apple Crumb Coffee Cakes
"I add everything from fresh blueberries to chocolate chips," says Spike Gjerde of his delicious crumb coffee cake. "Of course the cakes are great with just diced apple, too."
Peanut Butter Crunch French Toast
This decadent version of French toast, a Jamie West creation, is made with two slices of buttery brioche that are filled with creamy peanut butter, coated in crunchy cornflakes, toasted until crisp and topped with maple syrup and fresh berries. F&W's Grace Parisi adapted the recipe to make it easier and cheaper.
Apple Muesli with Goji Berries
"You can make this with any grain or fruit that goes with yogurt," says Malin Elmlid. For her version of this cold cereal, she uses plain rolled grains, like oats or spelt, moistened with apples, coconut water and yogurt. When a friend brought her a goji-berry tree to barter for bread, she added a few berries right from the branch.
"How many lunchrooms have disgusting Taco Tuesdays?" asks chef Spike Mendelsohn. As an alternative, he stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach.
When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.
White Bean Huevos Rancheros
This is a lighter take on classic huevos rancheros, which can include plenty of refried black beans. In his version, Neal Fraser uses simmered whole white beans; here, the beans are mashed with ham to form the base of the dish, then piled with corn tortillas, fried eggs and queso fresco before broiling. A warm tomato salsa tops it all off.
Sweet Potato Doughnuts
Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughnuts. The sweet potato in the dough adds a lovely, earthy flavor. Instead of slowly baking the potato in the oven, microwave it for just 10 minutes.
Banger & Egg Sandwiches
A favorite of Rugby fans across the pond, bangers (British slang for sausages) and eggs, pair especially well with toast and sharp cheddar.
Spiced Yogurt Muffins
The good news? These ingeniously moist muffins from baker Jennifer Musty are rich in calcium and low in fat.
Three-Grain Cereal with Dates and Cinnamon
Chef Quinn Hatfield cooks big batches of pearled barley and quinoa to keep in his refrigerator for this hot cereal, which comes together in minutes. He also uses the grains in salads. The mixture of cinnamon and chopped dates makes this breakfast nicely sweet—no extra sugar needed.
Boxer's Beet Juice with Horseradish
This intense savory juice gets a bracing pungency from freshly grated horseradish.
Steel-Cut Oatmeal with Soy Milk
Art Smith of Washington, DC 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.
Spinach Bread Pudding with Lemon and Feta
Healthy food blogger Heidi Swanson shares this lightened bread pudding in her cookbook, Super Natural Every Day.
Neal Fraser's signature granola is loaded with rolled oats and dried fruit, plus cashews, almonds, pistachios and pecans. What really makes it stand out are the delicate flakes of grated coconut, which get toasty and sweet during baking.
Oversize Breakfast Biscuits
"Saturday mornings at the deli are all about the biscuits," says Matt Neal. "Our friends, the farmers, everyone is always clamoring for them. Some people get two filled biscuits at a time, but that's a lot." When he's rolling out the dough, he gives it two turns to evenly distribute the butter and make the biscuits extra-flaky. Then he serves them with different fillings: house-made spiced pastrami (mustard is optional); cheddar and a breakfast-sausage patty; or classic strawberry jam.
Strawberry, Banana and Almond Butter Smoothie
Chef Nate Appleman lost lots of weight by running. After a morning workout, he often makes this smoothie, which gets a dose of protein from almond butter.
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.
Ricotta Blintzes with Lingonberry Syrup
Tory Miller uses a blast freezer to preserve local produce in the summer and fall. The device rapidly freezes foods before large ice crystals form, minimizing damage to fresh vegetables and fruits, including the lingonberries he simmers in maple syrup for these blintzes. Lingonberry jam makes a fine and much easier-to-find substitute.
Eggs Baked Over Sautéed Mushrooms and Spinach
Drinking wine with eggs at lunch always feels so French to Kristin Donnelly, likely thanks to Elizabeth David's famous essay, "An Omelette and a Glass of Wine."
Kaiserschmarrn with Peaches
Kaiserschmarrn is a popular Austrian dessert that can also be eaten for breakfast. It's a light pancake, cut up while it's frying and topped with fruit and confectioners' sugar.
Glazed Sweet Rolls
Annabel Langbein makes these soft, yeasty cinnamon rolls with her children, Sean and Rose. They especially love the crispy edges.
Jeff Potter offers a waffle recipe made with yeast instead of baking powder in his book, Cooking for Geeks. A yeast enzyme called zymase helps make the waffles rich and sweet.
Cinnamon-Raisin Bread Custard with Fresh Berries
Chef Bradley Ogden's 1987 recipe for ultrarich bread pudding is perfect for dessert or brunch. It can be made with store-bought bread, but it's best made with a fresh bakery loaf, sliced 1/2 inch thick.
Raspberry-Swirl Sweet Rolls
In the winter, Individually Quick Frozen (IQF) fruit, like the kind sold by Cascadian Farm, is often a superior alternative to fresh fruit shipped to the US. IQF raspberries are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun.