Breakfast Just Got Not 1, But 5 Major Upgrades (2024)

Prep time: 20 minutes, plus at least 1 hour refrigeration

Cooking time: 35 minutes

Butter for pan

1 (1-lb) loaf brioche, challah, or pullman bread

2 cups whole milk

6 large eggs

1 tsp vanilla extract

Pinch of salt

1 Tbsp granulated sugar

1 pint strawberries, hulled, quartered

Warm maple syrup, for serving

1. Butter a 9-inch-square baking dish.

2. Cut 6 slices of bread about ½ inch thick. Cut remaining bread into 1-inch cubes. Place cubes in prepared baking dish.

3. Using a star-shaped cookie cutter, cut out stars (or simply use a juice glass to cut circles) from slices of bread. Place them on top of cubes in dish.

4. In a medium bowl, thoroughly mix milk, eggs, vanilla, and salt.

5. Pour custard mixture over bread, pressing down gently so all the bread absorbs the liquid. Cover and refrigerate at least 1 hour, up to overnight, so liquid is completely absorbed.

6. Heat oven to 350°F, with a rack in the middle position.

7. Sprinkle sugar on top of French toast. Bake until golden, about 35 minutes.

8. Serve with strawberries and warm maple syrup.

Makes 4 to 6 servings. Each serving: 584 cal, 25 g fat, 21 g protein, 69 g carb.

Prep time: 15 minutes

Cooking time: 30 minutes

4 Tbsp (½ stick) cold butter, cut into pieces, plus more for pan

2 cups unbleached all-purpose flour

2 tsp baking powder

¾ tsp salt

1 cup grated cheddar cheese

2 scallions, thinly sliced

1 Tbsp chopped fresh dill

1¼ cups whole milk

2 Tbsp raw pumpkin seeds

1. Heat oven to 375°F, with a rack in the middle position. Butter 10 cups of a muffin tin.

2. In a large bowl, mix flour, baking powder, and salt.

3. Work butter into flour mixture with your fingers; the consistency should be grainy, with some large lumps of butter.

4. Add cheddar cheese, scallions, dill, and milk. Mix well. (Don't worry if the dough feels sticky and wet—that's okay.) Divide batter among muffin cups. Sprinkle a few pumpkin seeds on top of each.

5. Bake until biscuits are golden and a toothpick inserted into the center comes out clean, about 30 minutes.

6. Cool on a wire rack before serving.

Makes 10 biscuits. Each biscuit: 206 cal, 10 g fat, 7 g protein, 21 g carb.

Prep time: 10 minutes

Cooking time: 30 minutes

4 cups old-fashioned rolled oats

1 cup unsalted raw cashews

1 cup sliced raw almonds

½ cup pine nuts

1 cup raw pumpkin seeds

¾ cup vegetable oil

½ cup maple syrup

½ tsp salt

½ tsp ground cinnamon

½ tsp ground cloves

1 cup dried cranberries

1 cup chopped dried papaya

1. Heat oven to 350°F, with racks in upper and lower thirds.

2. In a large bowl, mix together oats, nuts, and pumpkin seeds.

3. In a small bowl, mix oil, maple syrup, salt, cinnamon, and cloves. Add to oat mixture and stir thoroughly.

4. Divide oat mixture among 2 rimmed baking sheets and bake about 30 minutes, stirring 3 times and alternating pans between racks halfway through, until golden.

5. Cool granola completely, then mix in cranberries and papaya. Store in an airtight container. Granola will keep for 1 month.

Makes about 10 cups. Each (½-cup) serving: 399 cal, 22 g fat, 7 g protein, 30 g carb.

Prep time: 40 minutes

Cooking time: 15 minutes

1 (16- to 22-oz) pizza dough, fresh or frozen

2 large potatoes, diced

Salt

8 oz pancetta, diced (2 cups)

4 large eggs

Freshly ground pepper

4 scallions, thinly sliced

1. Thaw or prep pizza dough according to package instructions. Meanwhile, place potatoes in a large saucepan of salted water and bring to a boil. Cook until tender, 10 to 15 minutes. Drain.

2. Cook pancetta in a large skillet over medium heat until golden, 5 to 7 minutes.

3. Heat oven to 400°F, with racks in lower and upper thirds. Line 2 baking sheets with parchment paper.

4. Divide dough into 4 parts. Dust your workspace with a little flour and roll out each piece of dough to a free-form 5- to 6-inch circle, depending on the amount of dough you started with. Place dough on baking sheets.

5. Top dough with potatoes and pancetta, and drizzle each pizza with 1 tsp fat from pan.

6. Bake 7 minutes. Remove pizzas from oven and crack 1 egg on top of each pizza. Sprinkle with salt and pepper.

7. Bake, rotating pans once during baking, until pizzas are golden and eggs are set, 7 to 10 minutes.

8. Sprinkle with scallions and serve.

Makes 4 pizzas. Each pizza: 559 to 650 cal, 17 to 19 g fat, 25 to 28 g protein, 82 to 100 g carb.

Prep time: 15 minutes

Cooking time: 20 minutes

2 medium Yukon gold potatoes, cut into ¾-inch cubes

Salt

2 Tbsp butter

1 small red onion, finely chopped

3 scallions, thinly sliced

Freshly ground pepper

Pinch of red pepper flakes (optional)

2 Tbsp white vinegar

4 large eggs

6 slices smoked salmon, cut into pieces

1 Tbsp chopped fresh dill

1. Place potatoes in a medium saucepan of salted water and bring to a boil. Cook until almost done, 10 to 12 minutes. Drain.

2. Melt butter in a medium skillet over medium heat and add onion and scallions. Cook, stirring, until onion softens, 3 to 4 minutes.

3. Add potatoes to skillet and cook until golden, about 4 minutes. Season with salt, pepper, and red pepper flakes.

4. Meanwhile, bring a large saucepan of water to a simmer. Add vinegar.

5. Crack 1 egg into a cup, then gently pour it into the water. Repeat with another egg. Simmer until the whites are set, 2 to 3 minutes. Remove eggs with a slotted spoon and place on paper towels. Poach remaining 2 eggs.

7. Add salmon and dill to hash and serve with poached eggs on top.

Makes 4 servings. Each serving: 233 cal, 12 g fat, 14 g protein, 17 g carb.