Breakfast recipes

No-bake butterscotch chow mein candy clusters with salted peanuts. Only 3 ingredients melted in a double boiler and dropped on wax paper. A classic holiday candy that kids love to make.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Peaches and cream omelet: a sweet breakfast omelet with cream cheese and heavy cream folded around stewed peaches. Brunch for four in 20 minutes, low-carb and rich.

Paella burgers: ground chicken, chopped chorizo, and shrimp patties flavored with saffron, garlic, and pinot noir, grilled and stacked on sourdough rolls with charred onion, red pepper, and a saffron aioli.

Puff pancake (Dutch baby) bakes a simple flour, milk, and egg batter into a dramatic golden puff. Topped with warm blueberry pie filling and fresh nectarine slices.

Kasha kugel: baked Jewish casserole of toasted buckwheat groats with apples, cottage cheese, yogurt, honey, and cinnamon. Healthier whole-grain take on the classic sweet kugel.

Coffeecake Eschmann with a tender vanilla cake base and a thick cinnamon-butter streusel topping, baked in a sheet pan and dusted with powdered sugar. Feeds a crowd easily.

Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.

Baked Australian Scotch eggs with hard-boiled eggs wrapped in sausage meat, coated in breadcrumbs and oven-baked. Classic British pub snack made lighter.

40-second omelette: a fast French-style omelette made from two eggs, water, and butter, ready to fold and plate in under a minute. The classic single-serving breakfast technique.

Sourdough pancakes made with active starter and beer for extra tang and lift. These Old West saloon-style flapjacks cook up golden with crispy edges and a tender, tangy center.

Mini cinnamon-apple coffee cakes made with pound cake mix, apple pie filling, and a cinnamon-walnut-graham cracker streusel layered inside. A shortcut brunch treat.

Reuben-style sausage bagel sandwiches with sauerkraut, Swiss cheese, caraway seeds, and Thousand Island dressing on rye bagels, wrapped in foil and baked until melty.

Feta and scallion omelet seasoned with paprika and fresh dill, folded soft and fluffy. A quick brunch omelet with a Russian-style salty-cheese filling that comes together in minutes.

Liver, bacon and onions done right: beef liver soaked in milk to mellow its bite, dredged, pan-fried until just pink, then simmered in a savory herb gravy with crisp bacon and sweet onions. Old-school comfort food.

Double corn pancakes blend buttermilk-soaked cornmeal with whole corn kernels, red bell pepper, and scallions, with whipped egg whites folded in for lift. Savory breakfast.