The Best Breakfast Recipes of 2025

From the Recipe Creator: These strawberry cheesecake cinnamon rolls are filled with freshly chopped strawberries, strawberry jam and cinnamon and topped with a traditional cream cheese glaze to make a breakfast that tastes just like dessert. —Molly Allen, Hood River, Oregon

From the Recipe Creator: We enjoyed hearty breakfast casseroles during a visit to an Amish inn. When I asked for a recipe, one of the women told me the ingredients right off the top of her head. I modified it a bit to create this version that my family loves. —Beth Notaro, Kokomo, Indiana

From the Recipe Creator: It was during a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are fantastic with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. —Rose Delemeester, St. Charles, Michigan

From the Recipe Creator: This French toast recipe is such a unique way to use up a can of cinnamon rolls. Save the included cinnamon roll icing for serving! —Julie Andrews, Rockford, Michigan

From the Recipe Creator: Baked oatmeal recipes are the best way to start the morning.You may think you're biting into a warm-from-the-oven oatmeal cookie. This oatmeal bake is also wonderful served with milk. —Arlene Riehl, Dundee, New York

From the Recipe Creator: I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin

From the Recipe Creator: Between family and friends, we average 375 visitors a year! This casserole is super handy—you can put it together the night before and let the flavors blend, then bake it in the morning. —Nancy Schmidt, Center, Colorado

From the Recipe Creator: A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

From the Recipe Creator: After enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri

From the Recipe Creator: We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

From the Recipe Creator: You just can't beat a basic buttermilk pancake for a down-home country breakfast. Paired with sausage and fresh fruit, these pancakes are just like the ones you get at Cracker Barrel. —Betty Abrey, Imperial, Saskatchewan

From the Recipe Creator: We discovered this easy French toast recipe in Mexico. We couldn't figure out what made the French toast so delicious until we learned the secret was vanilla. Since then, we've added a touch of vanilla to our waffle and pancake recipes, and it makes all the difference. —Joe and Bobbi Schott, Castroville, Texas

From the Recipe Creator: These healthful, good-tasting waffles are a tried-and-true family favorite—even with our two children. My husband and I have a small herd of beef cattle and some pigs. A hearty breakfast really gets us going! —Marna Heitz, Farley, Iowa

From the Recipe Creator: When I was expecting our daughter, I made and froze this cheesy ham quiche as well as several other dishes. After her birth, it was nice to have dinner in the freezer when my husband and I were too tired to cook. —Christena Palmer, Green River, Wyoming

From the Recipe Creator: American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. —Ruth Lechleiter, Breckenridge, Minnesota

From the Recipe Creator: These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice. —Brehan Kohl, Anchorage, Alaska

From the Recipe Creator: I made this tasty sausage and crescent roll breakfast casserole for a baby shower. It saved the day: Preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas

From the Recipe Creator: I love having breakfast for dinner, especially this combination of eggs, potatoes and cheese. I start cooking it in a skillet on the stovetop, and then I pop it into the oven to bake. —Nadine Merheb, Tucson, Arizona

From the Recipe Creator: You won't get any complaints from family or friends when you stack up these golden waffles for breakfast! —Kim Branges, Grand Canyon, Arizona

From the Recipe Creator: Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham Massachusetts

From the Recipe Creator: For this all-in-one breakfast casserole, I sandwich pork sausage between layers of hash browns flavored with creamy soup and French onion dip. Cheddar cheese tops it all off. —Esther Wrinkles, Vanzant, Missouri

From the Recipe Creator: This rich ham and broccoli quiche is featured in a family cookbook I put together. My husband is proof that quiche can satisfy even a very healthy appetite. —Marilyn Day, North Fort Myers, Florida

From the Recipe Creator: The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey

From the Recipe Creator: If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington

From the Recipe Creator: Add extra nutrition to fiber-rich oatmeal by adding chopped apple with the peel and chopped almonds. My two boys demand seconds! At 1-1/2 cups per serving, it's hearty and filling. And at zero cholesterol, what's not to love? —Danielle Pepa, Elgin, Illinois

From the Recipe Creator: Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. —Chellie Helmke, Jackson Center, Ohio

From the Recipe Creator: Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast sandwich. I can feed everyone by stacking ham, tomato, scrambled eggs, onion and cheese inside a loaf of French bread. Then I simply pop it in the oven to warm up. —DeeDee Newton, Toronto, Ontario

From the Recipe Creator: I needed something stunning for a party, and this crescent braid did the trick. It’s an edible centerpiece for a breakfast or appetizer buffet. —Amelia Meaux, Crowley, Louisiana

From the Recipe Creator: Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. —Annie Ciszak Pazar, Anchorage, Alaska

From the Recipe Creator: People are always surprised when I tell them there are only four ingredients in this easy sausage ball recipe. Cheesy and spicy, the golden morsels are a fun novelty at a breakfast or brunch, and they also make yummy party appetizers. —Della Moore, Troy, New York

From the Recipe Creator: Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. —Laurel Leslie, Sonora, California

From the Recipe Creator: Oatmeal is a favorite breakfast food, quick, easy and filling. I came up with this version by using some of the same ingredients from my favorite breakfast smoothie. Add bran cereal for a heartier taste and more fiber. A brown sugar substitute and soy milk also blend in well. —Jessi Rizzi, Odenton, Maryland

From the Recipe Creator: Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family’s favorite combo, but I sometimes use breakfast sausage instead of bacon. —Audra Niederman, Aberdeen, South Dakota

From the Recipe Creator: This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This soft, chewy oatmeal breakfast bar recipe features a hint of orange marmalade for a fun change of pace from typical granola bars. They're easy to put together and so delicious, you'll find yourself making them all the time. —Barbara Nowakowski, North Tonawanda, New York

From the Recipe Creator: My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

From the Recipe Creator: Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania

From the Recipe Creator: Sausage provides plenty of flavor in this hearty egg strata. It's a great addition to a brunch buffet, because it's assembled the night before to cut down on last-minute fuss. —Teresa Marchese, New Berlin, Wisconsin

From the Recipe Creator: Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta

From the Recipe Creator: Trial and error have made this recipe one that my family asks for time and time again. It's so easy and incredibly good. —Ethel Sanders, Oklahoma City, Oklahoma

From the Recipe Creator: I made up this sausage breakfast pizza recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper. —Julie Tucker, Columbus, Nebraska

From the Recipe Creator: This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen

From the Recipe Creator: I keep frozen spuds on hand for meals like this Tater Tot breakfast casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: I've tried a number of different types of fruit for this recipe, but apple seems to be my family's favorite. I mix the dry and wet ingredients in separate bowls the night before and combine them the next morning when it's ready to be baked. —Megan Brooks, Saint Lazare, Quebec

From the Recipe Creator: This easy cinnamon-sugar Crock-Pot oatmeal has a wonderful aroma while cooking and makes a satisfying additional to a brunch! —Brandy Schaefer, Glen Carbon, Illinois

From the Recipe Creator: A professional cook, I appreciate make-ahead dishes like this one. Pop it into the oven before guests arrive...add fresh fruit and muffins...and you have an instant brunch. You can serve it as a hearty supper, too, drizzled with a little salsa. —Judy Munger, Warren, Minnesota

From the Recipe Creator: Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, the kids always rate this one No. 1! —Rick Skildum, Maple Grove, Minnesota

From the Recipe Creator: Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa

From the Recipe Creator: My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida

From the Recipe Creator: Keep these French toast sticks in the freezer for an instant filling breakfast. Their convenient size makes them ideal for a breakfast buffet. —Taste of Home Test Kitchen