Kid-Friendly Brunch

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.

This terrific brunch mocktail combines multiple forms of citrus fruit: orange, lemon and mandarin orange juices, plus orange syrup and orange peel.

Grace Parisi creates a witty take on a breakfast staple by stirring delicious herbed croutons right into her soft, creamy scrambled eggs—eliminating the need for a side of toast.

To give his crêpes a subtle, nutty flavor, Mike Price browns the butter for his batter. “Any jam will go with hazelnuts and chocolate,” the chef says. “You can't screw that up.”

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.

Adding jalapeño potato chips to a simple egg tortilla (a Spanish omelet) gives it a salty, spicy zing. Serve extra chips on the side.

Like banana bread, these especially moist muffins by F&W’s Grace Parisi are a great way to use up overripe bananas. Chopped toasted pecans would be delicious in them, too.

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.

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.

Thomas DeGeest went to Belgium to learn from master waffle-makers and perfect his own recipes. He came back with ideas for two styles of waffle, including this light, crispy Brussels version. Toppings can include dulce de leche, maple syrup and chocolate-fudge sauce.

This breakfast bake topped with runny eggs develops a terrific texture as it cooks slowly in a glass dish. As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”

Spike Mendelsohn stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach.

Almond brioche (brioche filled with almond paste) is a Parisian breakfast staple. In her adaptation, Grace Parisi soaks store-bought brioche in almond-infused custard—almost as if she were making French toast—and bakes it until crisp. It’s lovely sprinkled with confectioners’ sugar and topped with berries.

Follow these simple steps to make amazingly thick and creamy Greek–style yogurt at home, from skim or 2 percent milk.

Art Smith of Washington 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.

Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes.

At the restaurant Bluestem, chef Megan Garrelts stuffs her French toast with more than 10 ingredients. The home version has just pecans, applesauce and raisins in the filling.

In the winter, Individually Quick Frozen (IQF) fruit 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.

The owners of Seattle’s Top Pot Doughnuts share their master recipe, along with three delicious glazes and sugars.