The morning after a big night of drinking, you hardly feel like downing a smoothie. Something carby and greasy is more likely what you’re craving, and what you’re convinced will make you feel better. Two words: hangover cure. Whether you believe in its power, or simply want to cheat on healthy eating for a morning, it’s the meal you have the morning after drinking to help you forget your missteps the night before.
Now that New Year’s Eve is drawer nearer, there’s no better time to review some breakfast recipes that you may want to consider stocking up on ingredients for the night before. No one can tell how a night will go, but if it goes south, at least you have your morning cure to pull you out of bed in the AM.
1. Hangover Nachos
As their name suggests, Hangover Nachos are the ultimate hangover cure — just ask Gaby, the woman behind What’s Gaby Cooking, and the expert behind the greasy, cheesy, eggy (!) nacho. In her recipe for the infamous dish, she includes eggs, nachos, chips, jalapenos, refried beans, salsa, guacamole, and chipotle crema. Needless to say, these babies will wait you right up, and convince you to start your healthy eating the next day.
- 3 handfuls tortilla chips
- 2 to 3 cups shredded cheddar cheese
- ½ cup refried beans
- 4 pickled jalapeño pepper, thinly sliced
- 1 cup cherry tomatoes, quartered
- 1 cup guacamole
- ½ cup salsa
- ¼ cup chipotle crema
- 4 to 5 fried eggs
Directions: Preheat the oven to 425 degrees Fahrenheit. Lay the chips on a baking sheet and pile them high with cheese and refried beans. Transfer the baking dish into the oven and bake for a few minutes until the cheese is melted.
Remove the baking sheet from the oven and top the nachos with the jalapeño pepper, cherry tomatoes, guacamole, salsa, and crema. Add the fried eggs on top and serve immediately.
2. Huevos Rancheros
Sticking to the Mexican theme, we’re highlighting Huevos Rancheros from iVillage next. Yep, we went there. You can start your New Year’s resolutions January 2. Huevos Rancheros is a dish that combines fried eggs on warm tortillas, smothered with a spicy tomato-based sauce. Sometimes, vegetables are involved. Regardless, your two hangover cures — eggs and carbs — are coupled in one breakfast, and in this dish, they take a Mexican twist. Stock up on ingredients the night before your drinking tee-time, and get ready to roll your tortillas the next morning.
- 3-4 tablespoons canola or vegetable oil
- 2 tablespoons finely chopped fresh cilantro
- 4 corn tortillas (4- to 6-inch)
- 2 teaspoons chili powder
- 1 medium yellow onion, finely chopped
- ¼ teaspoon ground cumin
- 1 large red or green bell pepper, seeded, ribbed, and thinly sliced
- 2 tablespoons unsalted butter
- 2 garlic cloves, finely minced or pressed through a garlic press
- 8 large eggs
- ½ teaspoon salt
- 1 cup grated Mexican Blend cheese
- Freshly ground black pepper
- Hot sauce or salsa, for serving
- 1 (14½-ounce) can diced tomatoes, with juices
Directions: Heat the oven to 250 degrees Fahrenheit. Warm 3 tablespoons of oil in a large skillet over medium-high heat. Add a tortilla and fry until crispy and brown on each side. Transfer it to a paper towel–lined plate to drain, and then put it on a rimmed baking sheet and place in the oven to stay warm. Repeat with the remaining tortillas, reducing the heat and adding more oil if necessary.
Add the onion, bell pepper, garlic, salt, and black pepper to the same skillet you used for the tortillas, cooking them until the onion and pepper soften and the garlic is fragrant, 6 to 8 minutes. Stir in the tomatoes, cilantro, chili powder, and cumin, bring to a strong simmer, reduce the heat to medium-low, and cook until the tomatoes begin to break up, about 5 minutes.
Melt 1 tablespoon of the butter in a nonstick skillet over medium-high heat. Crack 4 eggs into the pan, sprinkle with salt and pepper, cover the pan, and fry until the white is opaque, about 3 minutes. Place the tortillas on 4 plates. Slide 2 eggs onto 2 of the tortillas and top each of the 2 plates with a quarter of the tomato mixture and some cheese. Serve the first 2 portions immediately while you fry up the second batch of eggs.
3. Potato and Bacon Breakfast Casserole
Perhaps the perfect way to prepare for a hangover is to prepare breakfast the night before. And this Potato and Bacon Breakfast Casserole from Chow lets you do it. Simply put together this casserole before you start drinking, stash it in your fridge, and then reheat the next morning. Your AM guests won’t know how you whipped up such a sophisticated breakfast in your current state, and you don’t have to let them in on your little secret.
- 12 ounces sliced bacon
- 4 tablespoons unsalted butter, plus more as needed
- 1 medium red bell pepper, small dice
- ½ medium yellow onion, small dice
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 tablespoon kosher salt, plus more as needed
- 1 cup sour cream
- 2½ cups shredded Gouda cheese (about 6 ounces)
- 1½ pounds russet potatoes (about 3 medium), scrubbed
Directions: Heat the oven to 350 degrees Fahrenheit and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter; set aside.
Place the bacon in an even layer on a rimmed baking sheet and bake until crisp and browned, about 15 to 20 minutes. Remove to a large paper-towel-lined plate and set aside to cool.
Melt the measured butter in a large, wide pot or Dutch oven over medium heat. Add the bell pepper and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and cook, stirring occasionally, until the flour is no longer raw-tasting, about 1 minute. While whisking constantly, slowly pour in the milk and whisk until smooth. Let the mixture come to a boil and remove from the heat. Whisk in the measured salt, sour cream, and 1 cup of the cheese and season with pepper; set aside.
Grate the potatoes on the large holes of a box grater, add to the pot, and stir to combine. Chop the cooled bacon into small dice, add it to the potato mixture, and stir to combine. Transfer the mixture to the prepared baking dish, spread it into an even layer, and sprinkle with the remaining 1 ½ cups of cheese. Bake until browned all over, bubbling around the edges, and the potatoes are cooked through, about 1 hour.
To make ahead and reheat in an oven or on a grill, let the cooked casserole cool to room temperature. Cover with aluminum foil and refrigerate for up to 2 days. When ready to reheat, let the covered casserole sit at room temperature for 1 to 1 ½ hours, then place in a 350 degrees Fahrenheit oven or on a medium grill (about 350 to 450 degrees Fahrenheit) until heated through, about 20 to 30 minutes.
4. Bacon, Egg, and Cheese Sandwich
Next, up at our No. 4 spot is the quintessential sandwich revelers reach for the morning after. Indulge your bacon, egg, and cheese sandwich craving with this recipe from Martha Stewart. We promise it’s much better than McDonald’s can do. This fast food formula serves one but can easily be doubled or tripled depending on who slept over the night before. The sandwich will come together in no time.
- 1 everything bagel, or other bagel of choice
- 1 tablespoon unsalted butter, plus more for buttering bagel
- 2 large eggs
- 1 thin slice cheese, such as American or cheddar
- 2 to 3 slices cooked bacon
- Hot sauce and ketchup, for serving
Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle. Heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.
Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon. Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.
5. Breakfast Mac and Cheese with Bacon, Eggs, and Hash Browns
Going out on a high note, we conclude our list with Breakfast Mac and Cheese with Bacon, Eggs, and Hash Browns from Sweet Remedy. Yes, this dish exists, and yes, you deserve it on New Year’s Day. Mac and Cheese is good on its own, but when combined with bacon, eggs, and hash browns, it gets a whole lot better, and becomes breakfast. The cheese and carbs will cure you of any hangover you wake up with — and even if they don’t, at least they taste delicious.
- 1 package bacon
- 1 box elbow macaroni
- 5 whole eggs
- ¼ cup butter, plus 4 tablespoons and more for cooking, divided
- ½ onion, chopped
- 4 medium potatoes, peeled and grated
- ¼ cup all-purpose flour
- 2½ cups whole milk, plus 2 tablespoons, divided
- 2 teaspoons dry mustard
- 1 pound of cheddar cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- water for cooking
Directions: Preheat your oven to 350 degrees Fahrenheit. Lay foil on a baking sheet and lightly spray with non-stick cooking oil. Lay bacon flat on sheet and bake in the oven for 20 minutes or until crispy.
Grate peeled potatoes into a small bowl. Chop the onion and add to a pan with a pat of butter on medium to low heat. Once onion is cooked, add the potatoes with 1 tablespoon of butter. Cook until the potatoes begin to crisp, adding 1 tablespoon of butter until you use all 4 tablespoons and mix occasionally.
Boil a large pot of water. Once boiling, add noodles to the pot and stir immediately. Let cook for 10 to 12 minutes or until noodles are done cooking. Cook macaroni in a large pot until fully cooked. Drain with a strainer and wash with cool water to prevent sticking. Set aside.
Crack 1 egg in a small bowl and whisk and set aside. Add the other 4 eggs to a medium sized bowl and add 2 tablespoons milk. Whisk together and scramble the eggs in a medium pan with a pat of butter for cooking. Once the eggs are fully cooked, set aside until you’re ready to add them to the main pot.
In the same pot you cooked the macaroni noodles in, melt butter under medium low heat and sprinkle flour over top while whisking continuously to prevent burning. Cook for 5 minutes while whisking. Add the dry mustard and milk. Turn the heat to low and mix in the milk and mustard. Cook for another 5 minutes.
Combine 1 cup of the hot sauce into the whisked egg and whisk together. Pour egg mixture into the sauce while whisking until smooth. Add grated cheese and stir until cheese is completely melted and mixture is smooth. Once smooth, add the pepper, salt, and elbow noodles to the mixture. Crumble bacon into pieces and add to the pot along with the cooked hash browns and eggs. Stir to incorporate.