From Waffles to French Toast: Classic Breakfast Recipes to Know by Heart

Whether you are hosting family over the holidays this year or not, I think this waffle recipe may just weasel its way into your breakfast repertoire this winter.

These waffles are crispy on the outside and tender in the middles, but they’re also a touch chewy from the overnight rise with yeast.

This does not contain yeast

This is a ham and cheese sandwich that gets dipped in egg batter and fried, French toast style. A coating of powdered sugar goes over top, and there’s also usually some berry jam nearby for dipping the crunchy corners.

Complex yet comforting, it can make for a truly special weekend breakfast.

This savory version — spiked with Parmesan, mustard powder, garlic, and hot sauce — is perfect for a Saturday brunch, Sunday lunch, or even a quick weeknight dinner.

English muffin French toast tastes mighty similar to a funnel cake, of all things.

A part of what makes Amy’s pancakes so delicious is the emphasis on stone-ground whole-grain flour.

Single-serve pancakes consist of two perfectly cooked cakes, ideal for sandwiching with butter and drizzling with maple syrup.

Extra-fluffy with creamy, custard-like middles — ricotta pancakes are something you need to try out.

This Dutch baby is cheesy, spicy, and great topped with black beans, avocado, and chunky salsa! We’re calling it breakfast, but you know the drill — lunch and dinner are fair game, too.

The berries and the eggnog whipped cream make the flavors of the buttery pancake dance.

Whether you’re looking for a sweet breakfast to kick off Mardi Gras, need to use up some eggs before Lent, or just like pancakes, this recipe should be next on your list.

This sandwich will raise your standard breakfast sandwich routine to the height of elegance.

It’s full of late-summer flavor, and it will also turn so-so tomatoes into really juicy, slightly caramelized deliciousness, should you find yourself with some less-than-perfect ones.

Besides eggs, salsa is also great as a snack with tortilla chips, spooned over tacos, or any other meal where you could use some extra heat.

You could swap pepper jack cheese for the cheddar, or toss in some other orphaned vegetables from the crisper. As you can imagine, it’s pretty flexible recipe.

This sausage and eggplant frittata is meant for summer brunches or easy weeknight meals, served warm or at room temperature.

This is a quick and satisfying weeknight meal.

It’s filled with thick chunks of breakfast sausage, sweet apples, and smoky cheddar, making it appropriate for holiday get-togethers and those evenings when you want a cozy breakfast for dinner.

Laced with wilted kale and hints of cumin and smoked paprika, and built on a base of thick-cut roasted sweet potatoes, this breakfast casserole gets a spicy surprise from gochujang, the slightly sweet Korean chile paste.

Not only is this casserole the simplest solution for serving French toast to a crowd, but it also comes full of make-ahead potential.

If you want to get a leg up on the prep for this cake, you can prepare the batter through step two and refrigerate it overnight.

The texture of these muffins comes from the mixture of shredded sweet potato and apple, plump raisins, coconut flakes, and chopped walnuts that are stirred into the whole-wheat batter.

These muffins are so fluffy and moist, you wouldn’t even guess that they’re made with whole-wheat flour and are completely vegan, too.

This is very convenient for parties and holiday brunches.

This recipe makes two dozen rolls, and I like to make a full batch but freeze half of them for impromptu brunches.

A little roasted purée in the mix gave the dough a beautiful burnished-orange color, just the right amount of moisture, and a hint of earthy sweetness.