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Slow Cooker Breakfast Burritos
Start before you go to bed, and this overnight breakfast burrito bake will be ready when everyone wakes up in the morning! Just set out bowls of shredded cheese, diced avocado, hot sauce, salsa, cilantro, and onion and let your guests customize and roll their own delicious breakfast burritos. Want to stretch this even further and serve it for a fun brunch? Use 6-inch tortillas and serve with mimosas!
Naked Eggs Benedict
These naked eggs Benedict are a stripped-down version that involves no poaching of eggs, and they are not covered in heavy Hollandaise sauce, but are sauced with a lighter lemon butter sauce. And yet, the taste is virtually identical to classic eggs Benedict.
Easy Eggs Benedict Breakfast Sliders
These easy eggs Benedict breakfast sliders make a crowd-pleasing breakfast. Hawaiian rolls are filled with ham and eggs, and baked while you make an easy Hollandaise sauce.
Eggs in Purgatory
Eggs in purgatory, also known as "uova in purgatorio", is a classic Italian breakfast dish of soft-cooked poached eggs in a delicious homemade tomato sauce flavored with garlic and capers. Easy to make in just 20 minutes! Serve with toast.
Chef John's Tortilla de Patatas
Chef John's tortilla de patatas is simple to make and only needs 4 ingredients plus seasonings. This technique delivers a tender, moist version of the Spanish classic. Serve the tortilla the traditional way, with a garlic aioli, and at any temperature you like—hot, warm, or cool.
Chef John's Shakshuka
This shakshuka recipe is a one-pan meal that is fast, easy, and delicious. Be sure to cook the sauce until the veggies are nice, soft, and sweet. Once the eggs go in, you can finish the dish covered on the stove or pop the pan into a hot oven until it cooks to your liking. No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch, or dinner.
Shakshuka for One
This shakshuka for one is for those days when you need a break from breakfast cereal, and crave something that will sustain you for most of the day, while making you feel very happy and satisfied. By all means, serve this with bread so that you can mop up every bit of the tomato, pepper, and mushroom sauce, along with the delicious, hopefully somewhat runny, yolk.
Chilaquiles with Homemade Tomato Sauce
These chilaquiles with homemade tomato sauce will bring back your experiences of breakfast in Mexico. Fried tortilla wedges are cooked briefly in a homemade tomato-chile sauce, and topped with a fried egg, crema, avocado, and queso fresco.
Menemen (Turkish Scrambled Eggs)
Chef John scrambles eggs in a simple tomato and pepper sauce to make his version of this Turkish dish. Spooned into a bowl, and served with plenty of baguette, it's a saucy, luxurious dish like no other scrambled eggs you have ever had.
Pumpkin Crepes with Fontina Cheese Sauce
This savory crepe recipe makes a nice first course to any meal. You can change up the cheese, but make sure it's a good melting cheese, such as Gouda, Asiago, Gruyere, or provolone.
Cajun Shrimp Crepes
These crepes are stuffed with a filling of shrimp and vegetables and completed with a creamy white wine sauce. Crepes are easy to make, but if you are pressed for time you can buy them premade.
Polish Nalesniki
Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked, pan-fried, or dipped in beaten egg and bread crumbs and fried. Serve with fruit sauce, like a fresh blueberry sauce, if desired.
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