These classic American breakfast foods are the best part of waking up every morning!
It may or may not be the most important meal of the day, but one thing is for sure: breakfast is great no matter what time you eat it.
We do things big here in the States, and nothing proves that more than some of our best breakfast foods.
Have you been to IHOP? The pancakes are enormous!
I like to have pancakes for dinner, waffles at lunch, and cinnamon rolls as a mid-morning snack.
These treats are great after hours, too! If you can’t indulge in some late-night hash browns after the year we’ve had, when can you?
Let’s ignore the clock together and dive into some of the best American breakfast foods out there.
If you’re taking the time to make something decadent for breakfast, it should be biscuits and gravy.
As a novice, it might take you a little while the first time, but it’s going to get so much easier from there. Just remember to start with cold butter – frozen if you can.
For even faster prep, try making and freezing a batch of biscuits, so all you’ll have to do is pull out your portion and bake.
I think most of us have looked at a bagel recipe and moved on once we saw how they’re cooked. Boiled and baked? Who has the time?
The good news is, these 2-ingredients bagels are the real deal. They taste great, and they’re a snap to make.
All you’ll need is Greek yogurt and flour! Plus any toppings you like.
If you can’t find everything bagel seasoning in the store, making your own is pretty straightforward.
The ideal waffle should be slightly crisp on the outside and fluffy on the inside.
It’s incredible how many places get it so wrong. We’ve all had those oily waffles before, right?
The truth is, all my waffle woes ended when I got a real waffle iron. You know, the kind that flips? I know it seems a little extra, but I promise, it’s so worth it!
And with the recipe, you’ll never have a soggy or oily batch of waffles again.
As far as breakfast-on-the-go goes, burritos are a fantastic option. Make a big batch and freeze them so you can pull one or two out whenever you need them.
Loaded with bacon, sausage, egg, and cheese, these will fuel you right through lunch.
Make them veggie-friendly by replacing the meat with sweet potato and maybe some mushrooms. Or amp it up with some chorizo and jalapeños.
If you’re indulging in muffins for breakfast, then why not make them full of nutritious pumpkin?
This particular recipe is a fan-fave due to the cream cheese filling. I add extra to the top, too!
To get that great filling without it bubbling out, mix the cream cheese with the egg and sugar and freeze it into a log.
You can cut it to size, and it will slowly bake inside the muffin.
English muffins have such a unique texture. They’re light and airy with a fantastic crust.
I like this recipe because you don’t need a mixer. I have one, but sometimes, it’s a pain to get it all out for one small batch.
This is hands-on and mixes fast to a sticky dough that needs to rest overnight.
Once you’ve rolled and portioned it, these can be cooked on the stovetop.
I love French toast, but it doesn’t always come out perfect. I’m either too impatient and don’t soak it enough, or I step away for more coffee and burn one side.
That’s why I love a French toast casserole. You can use any kind of stale bread you have, and by letting it soak overnight, you guarantee the creamiest custard filling ever.
For something extra special, try adding in some raisins. They’ll soak up the custard too and become soft and sweet.
There’s nothing about that title that doesn’t sound amazing.
As much as I love my cast-iron skillet, I prefer to make this dish in the oven. It’s so much easier and less hands-on.
Start them on the stove to get a nice crust, sprinkle over the bacon, and then let the oven do the hard work.
Let’s be honest; blueberry muffins are hard to resist. Soft, moist, and full of sweet pops of fruit, they’re great for a quick snack or on-the-go breakfast.
I like this recipe with the crunchy topping! It adds a great texture to contrast the tender crumb.
The fantastic thing about smoothies has to be the versatility.
Do you like them creamy? Sweet? Full of greens? It’s up to you, and you can change it day by day to keep things interesting.
I like adding Greek yogurt to mine for that protein kick, and I have at least a dozen freezer bags with fruit ready for the morning.
If you find that your smoothie tastes bland, try adding some simple syrup to the mix. That little bit of sugar is all you’ll need to enhance the fruity flavors.
There are versions of this dish everywhere. Some add in onions, some form the potatoes into patties, and some like it rustic and crispy.
No matter your preference, you’ll never go wrong with crispy grated potatoes.
The trick to getting that crispy coating is to drain your potatoes after you grate them.
Put them into a cloth and squeeze out any excess liquid, and they will turn out crunchy.
Banana bread is my all-time favorite quick-bread. Sweet, moist, and great for breakfast or a mid-morning coffee break, it’s easy to make and is always a hit.
Be sure that your bananas are ripe. That’s when they’re at their most flavorful!
Sour cream is one of the main ingredients for keeping your banana bread moist, so I wouldn’t leave it out. If you have to, you can replace it with plain yogurt.
They say that we eat with our eyes, so making your food look good is just as important as what goes into it.
These parfaits are gorgeous and vibrant and will perk up even the earliest of mornings.
If oats aren’t your thing, try toasting some granola and using that instead.
I used to struggle with overnight oats. No matter how hard I tried, the cold oatmeal was just not quite right.
That’s where peanut butter comes in!
I should’ve known, really. What can peanut butter not do? And if I’m feeling extra naughty, I’ll even throw in some mini-chocolate chips.
Full disclosure: the process of making real croissants is time-consuming for a reason.
If you want those incredible layers, you’ll need to put in the work with a great recipe.
That being said, if you want a shortcut to make something pretty decent, then this recipe is for you.
Adding thinly sliced butter to the dough will allow it to incorporate and create some of those layers you would expect.
They aren’t perfect, but they’re a nice alternative.
You don’t need a fancy coffee machine to make your vanilla latte at home. It’s as easy as heating and whisking!
Using a small whisk, froth up the milk to the desired consistency and then gently pour over your fresh coffee.
For some added flavor, heat your milk with the desired addition, such as cinnamon, chocolate, or nutmeg.
I was first introduced to the wonder of huevos rancheros on a cruise. I’ve been hooked since and make them once a week for dinner.
From the homemade refried black beans to the runny yolk on top, these are so hard to resist.
I like to add a layer of spicy chicken or sausage to mine, with a handsome helping of guacamole on the side.
Trisha is on point with her recipes, and this batch of blueberry pancakes is no exception.
Fluffy, light, thick, and loaded with fresh blueberries, you’ll be fighting for the last bite!
Much like the banana bread, these include sour cream to keep them as moist as possible. Trust me when I say you’ll need to make extra!
If you thought the burritos sounded good, just wait! Between the croissant, bacon, egg, guacamole, and garlic butter tomato sauce, you’ll want this every day.
If you’re curious about the garlic butter tomato sauce, I don’t blame you. And yes, it’s as good as it sounds.
Regular ketchup doesn’t stand a chance next to this stuff.
Feel free to change out the bacon for sausage or the croissant for a bagel, though the soft and buttery croissant is an indulgence you won’t regret.
I usually eat my morning oatmeal with some warm baked apples, but this was a no-brainer.
You can use coconut milk or oat milk if you’re looking for something dairy-free, and though I like darker cocoa, you can use what you have on hand.
Once your cocoa mix is heated through, your oats will be ready in just five minutes.
Top it off with some chopped nuts or even some mini-marshmallows if you’re feeling extra sweet.
I love that you can prep this the night before, so all you’ll have to do in the morning is pop it in the oven. Since I’m not a morning person, that’s a lifesaver!
Using sausage will ensure you’ll get a substantial serving, but bacon or chicken would make excellent choices, too.
And though it takes an extra step, I like to cook my hash browns a little before adding the Bisquick mix.
This will give you a crunchier texture to go along with the soft Bisquick and egg.
We all know that avocado toast is good any time of day, but it’s especially great for breakfast.
Crunchy, creamy, and ready in minutes, it’s the little decadence we all deserve.
If you want to up your avo toast game, try rubbing a garlic clove over it. Or better yet, try using garlic confit! It’s a definite game-changer.
Some days, I keep it simple with a drizzle of olive oil and a crack of black pepper.
But sometimes, I like to take my time, add some roasted cherry tomatoes and onions, and throw on a fried egg for good measure.
These were cooling on the rack, not an hour after I found this recipe. Cookies for breakfast? That’s the dream, after all!
The gluten-free babies are full of all the right things – bananas, raisins, nut butter, oats, and cranberries, to name a few.
Be sure to find gluten-free oats. They’re also vegan friendly when you use apple butter.
I’ve made a lot of cinnamon rolls in my time, and they’re more than worth the time and energy needed to get them right.
But this shortcut is pretty sensational.
Sure, the crumb is slightly different, but you won’t be sorry when you can have them ready to go in 30 minutes.
Still sweet, soft, and sticky with glaze, they’re dangerous to have around… so you’d better eat two!
I can’t tell you how many days during lockdown I woke up wishing I could run to Dunkin for an iced coffee and a donut. I may or may not have an addiction…
Though these are not the soft, glazed, colorful donuts I was craving, they’re a close second.
I love that you don’t have to worry about rising dough or rolling and shaping. You just mix the batter, scoop, and fry!
I even made a small batch of glaze and drizzled it over the top.
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