category: breakfast

Lemon blueberry muffins are an easy morning treat. This breakfast recipe is super lemony and studded with fresh, juicy berries. Plus, it's ready in 45 minutes!

Lemon Blueberry Muffins

c. sugar

lemons,

sour cream

c. (1 stick) salted butter, melted

eggs

yellow gel food coloring

c. self-rising flour

kosher salt

c. fresh blueberries, divided

tbsp. turbinado sugar

For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with large paper liners. Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors. Whisk in the sour cream, butter, eggs, and food coloring until smooth. Fold in the flour and salt until just combined. Fold in 2/3 cup of the blueberries.

Divide the batter evenly among the liners. Top with the remaining 1/3 cup blueberries and sprinkle with the turbinado sugar. Bake until golden, cooked through, and a toothpick inserted in the center comes out with only a few crumbs, 18 to 20 minutes. Remove to a wire rack and let cool completely.

For the glaze: Meanwhile, combine the powdered sugar and 2 tablespoons of lemon juice in a medium bowl until smooth. Once the muffins are cool, drizzle the tops with the glaze. 

All you need for this Cinnamon Roll Breakfast Casserole recipe are a few tubes of refrigerated cinnamon roll dough and a few pantry staples.

Cinnamon Roll Breakfast Casserole

salted butter,

12.4-ounce tubes refrigerated cinnamon roll dough (with frosting)

half-and-half

cinnamon

c. packed dark brown sugar

Preheat the oven to 350˚. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.&nbsp;

Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.&nbsp;

Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.&nbsp;

Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.&nbsp;

https://streaming.hearstdigitalstudios.com/a3d5047f-a8c9-4d65-94fb-9e883edd242c/video_rover_16x9_1080p_hd_1669044775_95249.mp4

The Pioneer Woman's Cinnamon Roll Breakfast Casserole Recipe

Overnight oats are a popular make-ahead breakfast, and for good reason: It's so easy to stir all the ingredients together (oats, milk) and pop in the fridge.

Citrus-Spiced Overnight Oats

c. cashew milk,

tbsp. honey, warmed,

orange orange juice

nutmeg

cardamom

c. rolled oats

tbsp. chia seeds

oranges,

c. chopped toasted walnuts

Pomegranate arils,

In&nbsp;large bowl, whisk cashew milk with honey, orange zest and juice, nutmeg, cinnamon, salt, and cardamom. Stir in oats and chia seeds. Cover and refrigerate overnight.

To serve,&nbsp;adjust consistency with more cashew milk if desired. Roughly chop half of orange segments and fold into oats along with&nbsp;half of walnuts. Top with remaining whole orange segments, chopped walnuts, additional honey,&nbsp;and pomegranate arils&nbsp;if desired.

Who says waffles need to stick to breakfast? (Or that breakfast waffles need to be sweet?) These make a perfect base for a spiced lentil-arugula salad.

Savory Lentil Waffles

lentils,

red onion, thinly sliced

c. golden raisins, chopped

olive oil

tbsp. sherry vinegar

c. store-bought waffle mix

curry powder

coriander

salt

pepper

c. baby arugula

c. roasted almonds, chopped

plain Greek yogurt,

In medium bowl, combine lentils,&nbsp;red onion, raisins, olive oil, and sherry vinegar.

In large bowl, whisk together&nbsp;waffle mix, curry powder,&nbsp;ground coriander,&nbsp;salt, and pepper. Prepare and cook 2 waffles in waffle maker per manufacturer’s directions.

When waffles are cooked,&nbsp;toss arugula and almonds with lentil mixture.

Cut waffles&nbsp;into pieces and spread with plain Greek yogurt if desired. Top with lentil salad.

In our expert opinion, wheat bran makes these Chocolate-Zucchini Bran Muffins totally acceptable to eat for breakfast.

Chocolate-Zucchini Bran Muffins

Nonstick cooking spray

c. all-purpose flour

c. wheat bran

cocoa powder (not Dutch process)

baking soda

buttermilk (low-fat

c. canola oil

pure vanilla extract

zucchini (about 1 medium), coarsely grated

c. semisweet chocolate chips, divided

Heat oven to 350°F. Coat 12-cup muffin pan with nonstick spray or line with cupcake liners.

In large bowl, whisk together flour, wheat bran, cocoa powder, baking soda and salt. In medium bowl, whisk eggs, buttermilk, sugar, oil and vanilla.

Make well in center of dry ingredients and gradually whisk in buttermilk mixture until just incorporated.

Fold zucchini and 1/4 cup chocolate chips into batter; divide among prepared muffin cups (about 1/3 cup each). Top with remaining 1/4 cup chocolate chips and bake until toothpick inserted in center comes out mostly clean, 25 to 30 minutes. Let cool in pan 10 minutes. Using small offset spatula, carefully remove muffins to wire rack to cool completely.

Hash brown breakfast casserole is a lighter spin on the classic brunch dish. This recipe calls for fresh tomatoes, herby pesto, and mozzarella cheese.

Hash Brown Breakfast Casserole

(16-oz.) package frozen diced hash browns with onions

c. shredded mozzarella (about 8 oz.)

c. milk

c. prepared pesto

green onions, sliced

Kosher salt and black pepper

c. cherry tomatoes, halved

mozzarella pearls

basil leaves, torn if large (optional)

Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish and add the hash browns, spreading them into an even layer.&nbsp;

In a large bowl, combine the shredded mozzarella, milk, half-and-half, pesto, eggs, green onions, and some salt and pepper. Pour the mixture over the hash browns and top with the cherry tomatoes and mozzarella pearls.&nbsp;

Cover with foil, and bake for 30 minutes. Remove the foil, and continue baking until the center is set and edges are bubbly, 30 to 35 minutes.&nbsp;

Let the casserole rest for a few minutes before cutting into squares. Sprinkle with the basil leaves, if using, and serve.

This morning glory muffins recipe features a lightly spiced batter packed with carrot, coconut, apples, raisins, and pecans. Bake a batch for an easy breakfast!

Morning Glory Muffins

whole wheat flour

c. firmly packed light brown sugar

pumpkin pie spice

c. vegetable oil

orange orange

vanilla extract

c. unsweetened shredded coconut

c. pecans, chopped

c. raisins

carrots, shredded (about 2 c.)

apple

Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, pumpkin pie spice, baking soda, and salt.

In a large bowl, whisk together the oil, orange zest, orange juice, vanilla, and eggs. Whisk in the coconut, pecans, raisins, carrots, and apple. Add the flour mixture to the carrot mixture, stirring until just combined.

Fill each muffin cup with about ½ cup batter (they will be full). Bake until the tops are golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Let the muffins cool for 5 minutes in the muffin tin before removing to a wire rack.

Inspired by Tik Tok's famous baked feta pasta, this easy baked feta egg casserole is the perfect thing to serve at brunch. 

Baked Feta Egg Casserole

pt. cherry tomatoes

red onion, sliced

salt,

black pepper,

feta

red pepper flakes,

c. basil leaves, chopped

Toast

Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine.

Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst.

Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce. Make 6 wells in the tomato mixture and carefully crack an egg into each of the wells.

Reduce the oven temperature to 375 degrees. Return the casserole to the oven and cook for 8-10 minutes, until the whites of the eggs are just set (the whites will still be very jiggly, and will continue to cook out of the oven).

Halve the reserved tomatoes. Top the casserole with the fresh tomatoes, remaining basil and an extra sprinkle of salt, black pepper and red pepper flakes if desired. Transfer to serving bowls and serve immediately with toasted bread or focaccia.&nbsp;

This make-ahead eggs Benedict strata is a delicious breakfast casserole. It's made with English muffins, Canadian bacon, and fresh spinach.

Eggs Benedict Strata

muffins,

c. whole milk

kosher salt,

black pepper

Canadian bacon sliced, quartered

baby spinach

Salted butter,

c. cheddar cheese (about 8 ounces)

(12 tbsp.) salted butter

lemon

hot sauce

For the strata: Preheat the oven to 425 ̊. Arrange the English muffins on a rimmed baking sheet and bake until golden brown, about 10 minutes. Let cool.

Combine the eggs, milk, half-and-half, salt, and pepper in a large bowl and whisk to combine. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add half of the Canadian bacon in a single layer and cook until browned, about 1 minute per side. Remove to a plate and repeat with the remaining Canadian bacon; add to the plate. Add half of the spinach to the pan and toss until partially wilted, then add the remaining spinach and toss until all the spinach is wilted. Season with a pinch of salt. Remove the spinach to a paper towel–lined plate and press with the back of a spoon to release some of the liquid.

Butter a 9-by-13-inch baking dish. Layer half each of the English muffins, spinach, Canadian bacon, and cheese in the prepared dish. Repeat the layering with the remaining ingredients, ending with the cheese. Slowly pour the egg mixture over the top. Cover the baking dish with plastic wrap and refrigerate overnight.

About 30 minutes before baking, remove the strata from the fridge. Preheat the oven to 350 ̊. Remove the plastic wrap and cover the dish with foil. Bake for 30 minutes, then uncover and continue to bake until golden brown and slightly crisp on top, 25 to 30 minutes more.

Just before serving, make the hollandaise: Melt the butter in a small saucepan until sizzling. Remove from the heat. Meanwhile, add the egg yolks and lemon juice to a blender. Then, with the blender on, slowly drizzle the hot butter into the yolks. It’ll start to thicken right away. Add up to 1 1/2&nbsp;teaspoons warm water to loosen the sauce until it is pourable. Stir in the salt, pepper and hot sauce. Drizzle some of the sauce over the strata and serve the rest on the side.

Tex-Mex breakfast enchiladas feed a morning crowd! In this recipe, tortillas get stuffed with scrambled eggs and chorizo, and smothered in cheese and sauce. 

Breakfast Enchiladas

lb. fresh Mexican chorizo,

green onions, thinly sliced, plus more to top

eggs,

(8-in.) flour tortillas

red enchilada sauce

Sliced avocado, halved cherry tomatoes, and sliced jalapeño, to top

In a large nonstick skillet, cook the chorizo over medium heat, stirring often to break into small crumbles until browned and cooked through, 6 to 8 minutes. Transfer the chorizo to a paper towel-lined plate, reserving 1 tablespoon of the drippings in the skillet.&nbsp;

Return the skillet with the chorizo drippings to medium heat. Add the green onion and cook, stirring often until softened, 1 to 2 minutes. Stir in the eggs, salt, and pepper. Cook, stirring occasionally, until the eggs are scrambled into large, soft curds, 4 to 5 minutes. Remove from the heat and gently fold in the chorizo and 1 cup of the cheese.

Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Spoon about 1/2 cup of the scrambled egg mixture down the center of each tortilla. Roll up and place&nbsp;seam-side down in the prepared baking dish. Pour the enchilada sauce evenly over top and sprinkle with the remaining 1 cup of cheese.

Bake the enchiladas until bubbly and the cheese is melted, about 30 minutes. Top&nbsp;with additional sliced green onion, avocado, cherry tomato halves, and sliced jalapeño. Serve hot.

https://streaming.hearstdigitalstudios.com/ecf4d930-9d8e-4ab7-9573-110cccd1bb0d/video_rover_16x9_1080p_hd_1704740952_65880.mp4

These mashed potato pancakes are equal parts easy, flavorful, crisp, and cheesy. This addictive side or appetizer recipe is perfect for using holiday leftovers!

Mashed Potato Pancakes

potatoes

c. all-purpose flour,

c. cheddar cheese

green onions,

c. panko breadcrumbs

Vegetable oil,

Sour cream, to serve

In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.

Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.&nbsp;

To a large cast-iron&nbsp;skillet over medium-high heat, add&nbsp;oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil to 350°F. Fry&nbsp;the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.

Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a&nbsp;sprinkle of&nbsp;green onion and a dollop of sour cream.

https://streaming.hearstdigitalstudios.com/29a0a96d-84b8-4ac5-addb-a15c0bca5392/video_rover_16x9_1080p_hd_1697638814_75217.mp4

The Pioneer Woman's Mashed Potato Pancakes Recipe

Top 11 category: breakfast recipes from across the web

The most viewed category: breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Blueberry Muffins

Cinnamon Roll Breakfast Casserole

Citrus-Spiced Overnight Oats

Savory Lentil Waffles

Chocolate-Zucchini Bran Muffins

Hash Brown Breakfast Casserole

Morning Glory Muffins

Baked Feta Egg Casserole

Eggs Benedict Strata

Breakfast Enchiladas

Mashed Potato Pancakes

Top 11 category: breakfast recipes from across the web

The most viewed category: breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Blueberry Muffins

Cinnamon Roll Breakfast Casserole

Citrus-Spiced Overnight Oats

Savory Lentil Waffles

Chocolate-Zucchini Bran Muffins

Hash Brown Breakfast Casserole

Morning Glory Muffins

Baked Feta Egg Casserole

Eggs Benedict Strata

Breakfast Enchiladas

Mashed Potato Pancakes

The most viewed category: breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine