6 Breakfast in Bed Recipes to Make This Weekend

Few things are sweeter than enjoying breakfast in bed. It can make a special occasion even more festive, turn a lazy Saturday morning into a fun-filled event, and is a great way to surprise the people that matter most to you. But in order to successfully pull off breakfast in bed, you need more than a bowl of cereal and a side of toast. You need delicious dishes that you don’t get to enjoy on a daily basis, like cinnamon coffee cake, chocolate chip pancakes, and brownie scones. With recipes covering everything from sweet to savory to healthy to dessert-like, there is something here for every type of appetite.

1. Cinnamon Coffee Cake

Coffee cake | iStock.com

Awaken your tastebuds with Saveur’s coffee cake. Cinnamon takes center stage in this recipe, adding its fragrant flavors to both the topping and the cake itself.

Begin by making the topping, followed by the filling, and finally, the cake batter. Pour half of the batter into a prepared baking pan, pour the filling over it, and then layer with the remaining batter. Sprinkle the topping over it, bake, and enjoy. We suggest grabbing an extra slice or two, so you don’t have to leave your bed every time you want to help yourself to seconds (or thirds).


  • 16 tablespoons unsalted butter, melted, plus more for the pan
  • 3¾ cups flour, plus more for pan
  • 1¼ cups plus 2 teaspoons sugar
  • 6 tablespoons plus ½ teaspoon packed light brown sugar
  • 2 tablespoons plus ½ teaspoon ground cinnamon
  • 1¼ teaspoons kosher salt
  • ⅓ cup finely chopped pecans
  • 2½ teaspoons baking powder
  • 1 cup milk
  • 6 tablespoons sour cream
  • 2¼ teaspoons vanilla extract
  • 1½ teaspoons cinnamon extract
  • 2 eggs

Directions: Heat oven to 325 degrees Fahrenheit. Grease an 8-by-8-inch baking pan with a little butter and sprinkle with a little flour. To make the topping, mix 8 tablespoons butter, ¼ cup sugar, 6 tablespoons brown sugar, 2 tablespoons ground cinnamon, and ½ teaspoon salt, until smooth. Add 1½ cups flour; mix with a fork until crumbly, and chill. To make the filling, in a bowl, mix remaining brown sugar, 2 teaspoons sugar, ½ teaspoon ground cinnamon, and pecans; set filling aside.

To make cake batter, in another bowl, whisk together remaining flour, sugar, salt, and baking powder; set aside. In a large measuring cup, whisk together remaining butter, milk, sour cream, vanilla, cinnamon extract, and eggs until smooth. Pour wet ingredients over dry ingredients; whisk to combine. Pour half the batter into prepared baking pan. Sprinkle filling over top; pour remaining batter over it. Break up reserved topping with fingers; sprinkle over top; bake until a toothpick inserted into middle of cake comes out clean, about 1 hour 15 minutes. Let cool before serving.

2. Chocolate Chip Pancakes

Chocolate Chip Pancakes

Chocolate chip pancakes | iStock.com

Plain old pancakes just aren’t up to par for your breakfast in bed. You need something a touch more indulgent, which is why we recommend making Food.com’s chocolate chip pancakes. Make sure you eat your flapjacks while they’re still hot so the chocolate stays warm and gooey.


  • 1¼ cups flour
  • 1 tablespoon sugar
  • ¼ teaspoon cinnamon
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 4 tablespoons melted butter
  • ¾ teaspoon vanilla
  • ⅓ cup chocolate chips

Directions: Preheat fry pan. Combine flour, sugar, cinnamon, baking powder, and salt in a large bowl. Mix together wet ingredients and beat into dry mixture until smooth. Fold in chocolate chips. Pour or spoon batter into fry pan in desired quantity. Flip when top begins to bubble, then cook a minute more.

3. Pineapple Ginger Walnut Oatmeal

Oats | iStock.com

Breakfast in bed doesn’t have to derail your diet. You can give basic baked oatmeal a mouth-watering makeover by adding pineapple, walnuts, and ginger into the mix, thus ensuring your breakfast is delicious and nutritious. As an added bonus, baking Country Living’s recipe in individual ramekins makes for a mess-free way to eat in bed. It yields 4 servings.


  • 2 cups old-fashioned rolled oats
  • 2 cups coarsely chopped fresh pineapple
  • 1 cup coarsely chopped walnuts
  • 1 piece ginger
  • ½ teaspoon salt
  • 2 cup whole milk
  • ½ cup maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract

Directions: Preheat oven to 400 degrees Fahrenheit. Meanwhile, in a large bowl, stir oats, pineapple, walnuts, ginger, and salt to combine. Divide mixture among four 10-ounce ramekins. Set aside. In a medium bowl, whisk remaining ingredients to combine.

Pour one-quarter of the milk-syrup mixture over the oat-pineapple mixture in each ramekin. Transfer ramekins to a baking sheet. Bake until oats are set and light golden brown on top, about 25 minutes. Serve with extra maple syrup on the side.

4. Perfect French Toast

French toast | iStock.com

The perfect breakfast in bed calls for Martha Stewart’s perfect French toast. Orange juice, vanilla, cognac, cinnamon, and nutmeg add warm and cozy flavors to this breakfast dish, while hearty chunks of day-old bread act as a delicious base for the sweet egg mixture. The recipe yields 6 servings.


  • 6 large eggs
  • 1½ cups milk
  • Juice of 1 medium orange, (about ¼ cup)
  • 2 tablespoons pure vanilla extract
  • 2 tablespoons cognac, (optional)
  • 1 tablespoon sugar
  • Zest of 1 lemon, (about 1 tablespoon)
  • ½ teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • Pinch of salt
  • 6 slices bread, such as brioche, sliced 1-inch thick, preferably day-old
  • 4 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • Pure maple syrup, (optional)

Directions: Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.

Preheat oven to 200 degrees Fahrenheit. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.

5. Jalapeño Cheddar Waffle Sticks

Making waffle batter | iStock.com

If sweet isn’t your thing, opt for Rachael Ray’s jalapeño cheddar waffle sticks. Filled with cheese, jalapeños, sour cream, and eggs, this recipe puts a savory spin on a breakfast classic. If you’d like to find the perfect balance between sweet and savory, top your waffle sticks with maple syrup. It may sound strange, but trust us, the two are a match made in heaven.


  • 1¼ cups flour
  • ½ cup yellow cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 stick (4 ounces) unsalted butter, melted and cooled
  • ⅓ cup finely chopped jarred pickled jalapeño slices
  • Warm maple syrup, for serving

Directions: Preheat a square waffle iron. Preheat the oven to 200 degrees Fahrenheit. Whisk together the flour, cornmeal, baking powder, and salt. Add the eggs, cheese, sour cream, butter, and jalapeños; stir until just combined. Using a scant ½ cup batter for every 4 square inches, spread the batter on the hot iron and bake until golden brown. Repeat with the remaining batter, keeping the waffles warm on a baking sheet in the oven. Slice each waffle into thirds and serve with the maple syrup.

6. Brownie Scones

Chocolate for scones | iStock.com

Sweeten your morning with brownie scones, a dessert-like breakfast dish that’s filled with rich, chocolaty flavors. The nice thing about these scones is that they will keep well in a covered container at room temperature for three days, and they also freeze well. This means you can make The Washington Post’s recipe, which was adapted from Nicole Rees’s cookbook, Baking Unplugged, in advance, ensuring you have a ready-made dish to enjoy for your breakfast in bed. It makes 8 servings.


  • 4 ounces unsweetened chocolate, coarsely chopped
  • 1 cup flour, plus more for the work surface
  • 1 cup cake flour
  • ⅔ cup sugar, plus more for sprinkling
  • ¼ cup unsweetened cocoa powder (not Dutch-process)
  • 1 tablespoon baking powder
  • ¼ plus ⅛ teaspoon salt
  • 1 large egg
  • ⅓ cup plus 2 tablespoons heavy whipping cream
  • 2 teaspoons molasses
  • 1 teaspoon vanilla extract
  • 7 tablespoons chilled unsalted butter, cut into small pieces
  • 3½ ounces semisweet or bittersweet chocolate chips

Directions: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or aluminum foil. Fill a medium saucepan with an inch or two of water; place over medium heat. Place the chopped chocolate in a bowl and set it over the saucepan; when the chocolate has softened, stir until smooth and completely melted. Remove the bowl from the saucepan and cover to keep warm.

Meanwhile, whisk together the flours, sugar, cocoa powder, baking powder, and salt in a large bowl. Whisk together the egg, ⅓ cup of the heavy cream, the molasses, and vanilla extract in a separate bowl. Use a pastry blender to cut the butter into the flour mixture until a few pea-size clumps remain. Drizzle the egg mixture over the flour-butter mixture, then add the melted chocolate.

Use a fork to combine until the dough holds together, then add the chocolate chips; there still will be a few bits of unincorporated dry ingredients at the bottom of the bowl, and that’s okay. Lightly flour a work surface. Turn the dough and any dry bits out onto the surface. Lightly flour your hands and use them to form the dough into a 6-inch square that is 1-inch high.

Brush the top of the dough with the remaining 2 tablespoons of heavy cream, then sprinkle with sugar. Use a bench scraper or chef’s knife to cut the dough into 4 squares, then cut in half diagonally to form triangles. Place the triangles of dough on the lined baking sheet, at least 1 inch apart. Bake for about 16 minutes, or until the cut sides of the scones look just set. Be careful not to overbake; the scones will continue to set up on the hot baking sheet.

Let them rest on the baking sheet for 2 to 3 minutes, until just firm enough to transfer to a wire rack to cool for 3 or 4 minutes before serving.

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