10 Breakfast Recipes That Will Make You a Morning Person

Eggs Benedict with Hollandaise Sauce


Image: obrassonamores.com


Eggs Benedict:

1 tablespoon unsalted butter

8 slices bacon

2 English muffins, split and toasted

4 large eggs

Hollandaise Sauce:

2 large egg yolks

1 tablespoon warm water

1 tablespoon fresh lemon juice

3/4 teaspoon salt

1 stick unsalted butter


Hollandaise Sauce

In a blender, combine egg yolks, water, lemon juice, and salt until frothy.  Then, heat butter in the microwave until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick.

Eggs Benedict:

Heat butter in a medium skillet over medium heat. Then, add the bacon, and cook until well browned on both sides. Divide bacon among the English-muffin halves.


Fill a large deep saucepan with 2 inches of water and bring to a boil. Reduce heat to medium.

Break one egg into a small heatproof bowl, and placing lip of bowl in the water, gently tip the bowl to slide egg carefully into pan.

Use a small spoon to “fold” the edges of the white over the egg, for a neater edge, and cook until whites are just set but yolks are still soft (2 to 3 minutes). Lift out eggs with a slotted spoon or small mesh sieve, and transfer to a paper towel-lined plate to drain.

Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top. Serve immediately.

French Toast


Image: nikkidinkicooking.com


1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons sugar

4 tablespoons butter

4 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

8 slices challah, brioche, or white bread

1/2 cup maple syrup, warmed


In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.

In a skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture, and fry slices until golden brown, then flip to cook the other side.

Serve with syrup.

Ricotta-Spinach Omelette


Image: nestlechoosewellness.co.nz


3 teaspoons olive oil

1 medium shallot, minced

1 package fresh baby spinach

1/4 cup ricotta cheese

3 tablespoons bottled salsa

3 large eggs

3 large egg whites

1 tablespoon water

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons grated Parmesan cheese


Heat 1 teaspoon oil in a skillet over medium heat. Then, add shallot, and cook until soft, stirring well. Add spinach, and sauté for 2 minutes or until wilted, stir well. Transfer to a bowl, and stir in ricotta and 3 tablespoons salsa.

Heat 2 teaspoons oil in skillet over medium heat. Combine eggs, egg whites, and water in a bowl, adding salt and pepper, mixing well. Pour egg mixture into skillet, and cook 10 seconds or until edges are set.

Pull in cooked edges using a spatula. Tip pan and rotate until there is just a little uncooked egg in the middle (about 5 minutes).

Add spinach mixture evenly to top of omelet, and sprinkle with cheese. Cook 20 seconds, remove from heat, and run spatula around omelet edges.

Fold omelet in half, and let slide onto serving platter.

Serve immediately with additional salsa (if desired).

Croque madame


Image: le-chalet.co.uk


6 ounces unsalted butter

2 tablespoons flour

1 cup whole milk

1 bay leaf

1/2 teaspoon salt

1/4 cup grated Parmesan

8 slices thick sourdough bread

8 to 12 slices good quality ham

12 ounces Gruyere cheese, grated

Nonstick spray

4 eggs


Preheat the broiler.

To make the bechamel sauce, melt 1 ounce of butter in a small saucepan over medium heat. Then, whisk in the flour and cook, stirring constantly, for 2-3 minutes.

Add the milk and bay leaf and cook, stirring well, for 10-12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

To make the sandwich, arrange 4 slices of the bread on a flat surface, and top each with 2 to 3 slices of ham.

Then, mix together half of the Gruyere cheese and the bechamel sauce. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Next, heat a large cast iron skillet, and add half of the remaining butter. Add 2 of the sandwiches and brown on one side (2 minutes). Turn on the other side and brown (2 more minutes).

Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Then, spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

For the eggs, wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each.

Meanwhile, while the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown (1-2 minutes).

Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

Mushroom and Cheese Omelette


Image: food.ninemsn.com.au


1 tablespoon olive oil

handful button or chestnut mushrooms, sliced

cheddar, grated

small handful parsley leaves, chopped

2 eggs, beaten


Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally, for 2-3 minutes until golden.

Lift out of the pan into a bowl and mix with the cheese and parsley. Place the pan back on the heat and swirl the eggs into it. Cook for 1 minute, swirling with a fork.

Next, spoon the mushroom mix over one half of the omelette, and using a spatula, flip the omelette over to cover the mushrooms.

Cook for a few moments more, lift onto a plate and serve immediately.

Huevos rancheros


Image: bevcooks.com


2 tomatoes

1 onion

1 medium jalapeno, chopped

2 cloves garlic, 1 chopped and 1 smashed

1/2 teaspoon hot sauce

1 teaspoon ground cumin

Salt and pepper

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 can black beans, drained and rinsed

4 large eggs

4 corn tortillas, warmed

1/2 cup crumbled feta cheese

1/4 cup chopped fresh cilantro


To make the salsa, in a bowl, set a grater, and grate the tomatoes and onion.

Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste.

Then, heat a medium skillet over low heat and add 2 teaspoons olive oil, and fry the salsa in the oil until it thickens slightly (3 minutes). Remove to a bowl and set aside.

Next, add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt, and cook over low heat until warmed through, smashing slightly with a fork.

Meanwhile, heat the remaining 2 tablespoons oil in another skillet, and fry the eggs sunny-side up, seasoning with pepper.

After that, place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese.

Sprinkle with cilantro and serve with the remaining salsa.

Bacon and Egg Waffle Sandwich


Image: mtlblog.com



2 eggs

2 cups flour

1 3/4 cups milk

1/2 cups vegetable oil

1 tablespoon sugar

4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon cinnamon

1/2 vanilla extract


4 eggs

8 slices of bacon



Combine all waffle ingredients in a bowl.

Heat waffle iron and pour mixture.

Cook until golden brown.


Fry eggs and cook bacon (desired crispiness)

Then, layer half of the waffle, place egg on bottom waffle, top with bacon, and add the waffle to the top.

Drizzle with your favorite syrup.

Cheese Stuffed Arepas


Image: oliviascuisine.com


2 cups masarepa (cornmeal)

1/2 cup crumbled cheese

2 cups water

2 teaspoons vegetable oil


1/2 pound mozzarella, sliced or grated

2 teaspoons butter


Preheat oven to 325°F.

Combine masarepa, grated cheese, 1 cup water, and 1 teaspoon vegetable oil in a medium bowl, and knead with hands until a dough is formed.

Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky.

Season dough twith salt, then cover and set aside for 5 minutes.

Then, divide dough into eight even pieces and roll into balls. Working on a wooden cutting board with a sheet of plastic wrap on top of it, flatten each ball down to a disk.

Place cheese into center of one disk, leaving a 1/2-inch gap all around.

Next, place a second disk on top and carefully seal the edges all around.

Melt butter in a non-stick skillet over medium-low heat. Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed (about 5 minutes).

Flip arepas and cook on second side until a dry crust has formed (5 more minutes).

Lastly, transfer to a baking sheet and place in oven until heated through and cheese is melted (about 10 minutes). Serve immediately

Fruity Oatmeal


Image: kitchendaily.com


1 1/3 cups rolled oats (⅓ cup dry for 1 serving)

2 2/3 cup water (2/3 cup water for 1/3 cup oatmeal)

Pinch sea salt

1 tablespoon golden raisins

1 tablespoon dried cranberries

1/2 teaspoon cinnamon

2 apples

2 tablespoons sliced almonds, dry toasted

2 bananas, thinly sliced


Mix the oats, water, salt, raisins, cranberries, and cinnamon in a pan. Bring to a boil, stir well, and then lower the heat to a low simmer.

Cook, covered, for about 10 minutes, stirring the oatmeal, so that it doesn’t stick.

Meanwhile, grate the apple, and once the oatmeal has cooked, stir it in until it is well mixed.

Cover and turn the heat off. Leave the oatmeal for 5 minutes to steam, and serve sprinkled with almonds and sliced bananas.

Chocolate Chip Pancakes


Image: nurturemygut.com


1 1/4 cups flour

1 tablespoon sugar

1/4 teaspoon cinnamon

1 tablespoon baking powder

1/4 teaspoon salt

2 eggs

1 cup milk

4 tablespoons melted butter

3/4 teaspoon vanilla

1/3 cup chocolate chips


Preheat fry pan.

Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.

Then, mix together wet ingredients and beat into dry mixture until smooth.

Fold in chocolate chips.

Next, pour batter into fry pan. Flip when top begins to bubblecook, and cook for 1 more minute.

About the Author: Fernando Bendana