sweet breakfast

Ready in under 20 minutes, our Quick & Easy Semolina is made with butter, brown sugar and cinnamon for a sweet breakfast dish.

Quick & Easy Semolina

Water, salted

Bellino Semolina

tbsp Butter

tbsp Brown Sugar, plus extra for drizzling

Cinnamon, (optional)

Croissants filled with a sweetened cream cheese and berry filling!

Berry Stuffed French Toast

eggs

heavy cream

milk

cinnamon

sugar

tbsp vanilla extract

tsp kosher salt

oz room temperature cream cheese

strawberries

blueberries

raspberries

croissants

In a large mixing bowl add eggs, heavy cream, milk, cinnamon and vanilla extract. Beat just until combined.

In another bowl add cream cheese, and sugar. Mix until smooth. Fold in the berries.

Slice the croissants down the center, to make a &quot;pocket&quot; add 2-3 tablespoons of the cream cheese filling. Arrange in a 13&#215;9 greased baking dish.

Pour the custard filling over the croissants. Cover and refrigerate overnight.

Preheat oven to 350 degrees F. Bake uncovered for 35-40 minutes or until golden brown.

The only thing that could possibly make hot cross buns better is this cinnamon butter.

Fig and walnut hot cross buns with cinnamon butter recipe

unsalted butter, chopped

milk,

(350 grams) plain flour, sifted,

(100 grams) rapadura sugar

dried figs, cut into 1cm pieces

(50 grams) walnuts, toasted, roughly chopped

x 7 grams sachets dried yeast

nutmeg

(90 grams) runny honey, warmed

salted butter,

pure icing sugar

Our Blueberry Waffles recipe is going to be your new favorite breakfast! Juicy blueberry, fluffy waffles, it&#039;s everything you have ever dreamed of and more for breakfast!

Blueberry Waffles

Cup Flour

Baking Powder

Baking Soda

Tablespoons Corn Starch

Tablespoons Sugar (plus 1 teaspoon)

Sea Salt (fine)

Eggs (large)

Cup Buttermilk

Cup Heavy Cream

Cup Butter (unsalted, melted and cooled slightly)

Cups Blueberries (frozen)

In a bowl, whisk together the flour, baking powder, baking soda, corn starch, sugar and salt.

In another bowl, whisk together the eggs, buttermilk and heavy cream.

Using a wooden spoon, stir the wet ingredients into the dry ingredients until a few streaks of flour remain, but the batter is almost mixed together.

Add the butter and blueberries and gently fold them in until just combined. Important!! Allow to rest for 15-30 minutes.

Heat a waffle iron.

Brush butter on both sides of the waffle iron.

Pour about 1/3 cup onto the iron and cook per your waffle maker instructions.

Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!

Carrot Cake Pancakes Recipe by Tasty

all-purpose flour

brown sugar

salt

McCormick® Ground Cinnamon

McCormick® allspice

baking powder

baking soda

buttermilk

unsalted butter, melted

carrot

unsalted butter

¼ cup walnuts, chopped

cream cheese

maple syrup

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, whisk together the flour,  brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.

In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.

Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.

Let the batter rest for 15-30 minutes at room temperature.

Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.

Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.

https://vid.tasty.co/output/141317/landscape_480/1565210584

Make the crunchiest cinnamon toast ever with the help of an air fryer. You&#039;ll have a buttery decadent breakfast in minutes, and for pennies! This one&#039;s a keeper.

Air Fryer Cinnamon Toast

bread (0.13)

Tbsp butter

vanilla extract (0.02)

Tbsp sugar (0.02)

cinnamon (0.01)

Preheat your air fryer to 350°F. Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.

Mix until incorporated.

Spread half of the butter on one side of your slice of bread. Make sure to cover the slice from corner to corner.

Air fry for five minutes.

Take the toast out and spread the remaining butter on the other side, again corner to corner.

Sweet cherry pie filling, tangy cheesecake all enclosed in sweet Hawaiian rolls, baked to golden perfection and topped with a creamy glaze and sliced almonds.

Cherry Cheese Danish Sliders

Package Hawaiian Sweet Rolls

Cup Cream Cheese (8 oz (1 brick), softened)

Cup Powdered Sugar

Lemon Juice

Egg Yolk

Butter

Tablespoon Sugar (divided)

Cups Cherry Pie Filling

Water

Milk

Cup Sliced Almonds

Preheat the oven to 350 degrees F.

Using a bread knife, cut the entire 12 rolls in half creating a top and bottom. Set aside.

In a bowl, add the cream cheese, powdered sugar, lemon juice, and egg yolk to a bowl and using a hand mixer, mix until smooth.

In a small bowl, melt the butter and add 1 Tablespoon of sugar. Pour into the bottom of a 9x13 baking pan and spread around to cover the bottom. Place the bottom of the Hawaiian rolls in the pan.

Spread the cream cheese filling onto the bottom half of buns. Top with cherry pie filling. Place the top of the buns on the filling.

Whisk together the water and egg. Brush the egg wash onto the tops and sides of the sweet rolls. Sprinkle the tops and sides with the sugar.

Bake for 12 to 15 minutes or until warmed. Remove and whisk together the glaze and drizzle all over the top.

Sprinkle a few sliced almonds and enjoy!

These Healthy Blueberry Greek Yogurt Scones are sweet, tender and bursting with sweet blueberries! They&#039;re the perfect breakfast or brunch item to add to your spring menu and you won&#039;t believe how easy they are to make. They ready from start to finish in just an hour and perfect for any level baker. 

Healthy Blueberry Greek Yogurt Scones

all-purpose flour (240 grams)

sugar (80 grams)

Tbsp baking powder

tsp baking soda

tsp salt

unsalted butter (84 grams) (FROZEN*)

plain 2% greek yogurt (170 grams)

buttermilk (80 grams) (or any milk with 1 Tbsp lemon juice)

blueberries (140 grams) (*)

lemon (zested)

Tbsp cane sugar (for sprinkling before baking)

In a large bowl, mix together the flour, sugar, lemon zest, baking powder, baking soda and salt.

Use a box grater to grate the frozen butter into the bowl (or cut the butter into small cubes). Then use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture comes together in pea-sized crumbs. Place in the freezer for a few minutes if the dough starts to get too warm.

Add the greek yogurt and buttermilk. Mix together with a rubber spatula until everything is combined (be careful not to over-mix), then carefully fold in the blueberries. The dough should be like biscuit dough and there may still be some dry flour at the bottom of the bowl.

Transfer dough to a lightly floured surface and carefully work into a ball as best you can. If dough is too sticky to work with, add more flour. If too dry, add a splash of milk. Then shape into an 8-inch disc. Using a sharp knife, cut into 8 triangles.

Transfer scones to a parchment paper lined baking sheet at least 2 inches apart (or plate if your fridge doesn’t have space for a baking sheet) and refrigerate for at least 15 minutes. Cold scones = BEST scones.

Meanwhile, preheat the oven to 400 degrees F. Once preheated, sprinkle scones with turbinado sugar and bake for 22-25 minutes, or until the edges are golden brown.

Dive into coconut bliss with these fluffy Coconut Scones. This easy recipe yields tender, buttery scones coated in sweet coconut glaze. Enjoy one for breakfast, brunch, or alongside your afternoon coffee.

Coconut Scones with Coconut Glaze

coconut

tbsp baking powder

coconut milk

egg (room temperature)

water

tsp pure vanilla extract

coconut (as needed for garnish)

combine

Combine the flour, coconut crumbs, granulated sugar, salt, and baking powder in a large bowl.

Cut in the cold butter with a pastry cutter or two forks until coarse crumbs form.

Create a well in the flour-butter mixture and pour the coconut milk into the well in two separate parts, mixing until a dough forms. *See notes.

knead

Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until it comes together—do not overmix. Form the dough into a 7-inch circle about ¾-inch high.

portion

Cut the disk of dough into 8 triangles using a sharp knife or bench scraper. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill.

bake

Preheat the oven to 400°F. Brush the tops of the scones with milk and bake them for 20-25 minutes until golden brown—cool the scones on a wire rack.

glaze

Whisk the powdered sugar, coconut milk,  and vanilla extract until a glaze forms. Drizzle glaze over cooled scones and sprinkle the toasted coconut over the top of the scones. Let the glaze set before serving.

Enjoy the vintage combination of strawberry and rhubarb for breakfast. These muffins are moist and fluffy with a creamy sweet-and-sour filling and a crunchy top.

Strawberry Yogurt &amp; Rhubarb Muffins with Crumble

flour

unsalted butter (cold)

6-oz containers of Liberté® Méditerranée strawberry yogurt

vegetable oil

rhubarb, coarsely chopped (about 2 stalks)

strawberry gelatin mix

Make the compote first: combine the rhubarb, gelatin...

Make the compote first: combine the rhubarb, gelatin mix, and water in a small saucepan. Bring this mixture to a boil then reduce heat and simmer for 5 minutes. Pour the cooked mixture into a separate container to cool completely. (Your best bet is to place in the refrigerator or freezer for a short time as you complete the next steps.)

In a large mixing bowl, combine 1½ cups...

In a large mixing bowl, combine 1½ cups flour, ¼ cup sugar, salt, and baking soda.

Combine the egg, yogurt, milk, and oil in...

Combine the egg, yogurt, milk, and oil in a separate bowl.

Stir the wet ingredients from step 3 into...

Stir the wet ingredients from step 3 into the dry ingredients, just until wet. Be careful not to over-stir, or your muffins will become very dense and flat.

Scoop the mix into a lightly greased muffin...

Scoop the mix into a lightly greased muffin pan, filling each cup about ¾ full.

Add the strawberry rhubarb compote to the center...

Add the strawberry rhubarb compote to the center of each muffin. I used a teaspoon and lightly pressed down creating a bowl in the center of the batter as I dumped it in each.

To make the crumble, combine ¼ cup sugar...

To make the crumble, combine ¼ cup sugar and ⅛ cup flour in a bowl. Cut in the cold butter.

Bake for 20-22 minutes at 350 degrees until...

Bake for 20-22 minutes at 350 degrees until a toothpick inserted into the muffin itself (not the compote) comes out clean.

Let cool at least 5 minutes before removing...

Let cool at least 5 minutes before removing from the pan.

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Top 10 sweet breakfast recipes from across the web

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

Top Tags

Quick & Easy Semolina

Berry Stuffed French Toast

Fig and walnut hot cross buns with ...

Blueberry Waffles

Carrot Cake Pancakes Recipe by Tast...

Air Fryer Cinnamon Toast

Cherry Cheese Danish Sliders

Healthy Blueberry Greek Yogurt Scon...

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

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