Creative Recipes Reinventing Classic Breakfast Dishes
Eggs, waffles, pancakes, and French toast are beloved classics that frequent many breakfast tables — perhaps a little too often. If you find yourself repeatedly making the same recipes, it’s time to rethink your breakfast menu and reinvent a few of your favorite dishes. Get creative and combine French toast and waffles, create scrambled eggs you can eat on the go, or add vibrant lemon flavors to your next batch of flapjacks. Read on to discover six recipes that put fun spins on traditional breakfast dishes.
1. French Toast Waffles
Break out of your breakfast rut with this recipe, which results in a dish that tastes like French toast but looks like waffles. We suggest topping Allrecipes’ French toast waffle with maple (no pancake) syrup.
- 1 cup pancake-waffle mix
- 2 teaspoons white sugar
- 1 teaspoon ground cinnamon
- ½ cup cold milk
- 2 eggs
- 1 teaspoon vanilla extract
Directions: Preheat waffle iron. In a large mixing bowl, combine waffle mix, sugar, and cinnamon. Stir in milk, eggs, and vanilla extract. Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
2. Scrambled Egg Muffins
Taste of Home puts a modern spin on scrambled eggs by turning them into muffins. Not only is this grab-and-go dish perfect for hectic weekday mornings, but the hearty ingredients in this recipe will keep you feeling full until lunch. It yields 12 scrambled egg muffins.
- ½ pound pork sausage roll
- 12 eggs
- ½ cup chopped onion
- ¼ cup chopped green pepper
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ cup shredded cheddar cheese
Directions: Preheat oven to 350 degrees Fahrenheit. In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder, and pepper. Stir in sausage and cheese. Spoon by ⅓ cupfuls into muffin cups coated with cooking spray. Bake 20 to 25 minutes or until a knife inserted near the center comes out clean.
3. Cardamom-Spiced Coffee Cake
Cinnamon often takes center stage in breakfast cakes, but Food.com replaces the popular spice with one that’s even more exotic: cardamom. The aromatic spice is filled with complex flavors, which Serious Eats describes as “part nostril-widening menthol, part dew-drenched flower, part honeyed syrup.” Cardamom and coffee are a match made in heaven, so be sure to have a cup of java on hand when you’re enjoying this dish!
- 1 cup butter
- 2 cups brown sugar
- 4 eggs
- 4 cups all-purpose flour
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 tablespoons cardamom
- 1 cup sour cream
- ½ cup milk or ½ cup cream
- ½ cup brown sugar
- 1 tablespoon cinnamon
- ½ cup chopped nuts
Directions: Preheat oven to 350 degrees Fahrenheit. To make the cake, cream together sugar and butter until fluffy. Beat eggs in one at a time. Add vanilla. Stir in the baking powder, soda, salt, and cardamom. Stir in the flour 1 cup at a time, adding sour cream and milk as you go along. For the topping, in a separate bowl, mix together the topping ingredients. Oil 2 tall and round 8-inch cake pans or a bundt cake pan and pour the batter in your pans; be sure to leave some room at the top, as these cakes will rise.
Sprinkle the top with your topping. Place the cake in oven and bake for about an hour; keep checking on it by inserting a knife in the top. To serve, let the cake cool, and then turn it over and slide onto a plate if you used a bundt pan. If you used a cake pan, loosen the edges of the cake pan with a knife, gently easing the cake up out of the pan. If you need to, turn the cake over and gently tap it out of the pan; once the cake is out of the pan you can turn it back over onto a plate for presentation. Serve and enjoy!
4. Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
Ricotta cheese, lemon, and nutmeg breathe new life into plain pancakes. Food Network’s recipe may require a few more steps than standard pancakes, but the end result is well worth the added work! You’ll love everything about this dish, including its warm lemon curd and raspberry topping, which is a stunning syrup alternative.
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 2 eggs
- ⅔ cup milk
- 1 lemon, zested and juiced
- Butter, for griddle
- 1 (11-ounce) jar prepared lemon curd
- Fresh raspberries, for garnish
- Confectioners’ sugar, for garnish
Directions: Preheat a nonstick griddle. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately ¼ cup measure of the batter on the griddle and cook on both sides until light golden brown.
Repeat until no batter remains. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50% power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners’ sugar.
5. Skinnier Cornbread Waffles with Pulled Pork and Maple Apple Chutney
Looking for a way to use pork that’s left over from last night’s dinner? Prepare Cuisinart’s skinnier cornbread waffles with pulled pork and maple apple chutney, which are perfect for mornings that require something on the more extravagant side. The recipe yields 4 servings.
- ½ cup yellow cornmeal
- ½ cup whole-wheat pastry flour
- ¼ cup cornstarch
- 1 tablespoon white sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1½ tablespoons butter
- ¾ cup plus 2 tablespoons unsweetened almond milk
- 1 egg, lightly beaten
- 1 teaspoon apple cider vinegar
- 1 tablespoon butter
- 2 small onions, thinly sliced
- 1 medium apple, cored and diced
- ¼ cup sugar-free maple syrup
- ½ teaspoon cinnamon
- 4 cups leftover cooked pulled pork
Directions: Preheat oven to 200 degrees Fahrenheit and turn your waffle maker on. In a large bowl, mix the cornmeal, whole-wheat pastry flour, cornstarch, sugar, salt, baking soda, and baking powder. In a medium bowl, melt the butter. Then stir in the almond milk, lightly beaten egg, and apple cider vinegar.
Whisk the wet ingredients into the dry ingredients and stir until just moistened. Do not over-mix. Let the batter sit for 20 to 30 minutes before cooking the waffles. While the waffles sit, caramelize the onions for the chutney. Melt the butter in a large pan over medium heat.
Stir in the thinly-sliced onions, mixing well to ensure all the onions are evenly coated in the butter. Stir the onions every 5 minutes or so until they are brown and caramelized, about 25 to 30 minutes. Drop about ½ cup of the batter into the middle of the hot waffle maker and spread it out. Put the lid on and cook until desired crispiness. Remove cooked waffle from the waffle iron and put it on a baking tray. Keep the waffles warm in the 200-degree-Fahrenheit oven. Repeat with the rest of the batter.
While the waffles are cooking, add the diced apples, caramelized onions, maple syrup, and cinnamon to a large bowl and mix well. Set aside until ready to serve. Serve each waffle topped with the apple chutney and leftover pulled pork.
6. French Toast and Bacon Bombs
French toast and bacon may seem boring on their own, but when you combine the two, they create Pillsbury’s exciting French toast and bacon bombs. Refrigerated biscuits are stuffed with cream cheese, wrapped in bacon, fried, and tossed in a cinnamon-sugar mixture, creating a decadent dish that will liven up your breakfast table.
- Vegetable oil, for deep frying
- 1 (16.3-ounce) can refrigerated biscuits
- 1 (8-ounce) package cream cheese
- 8 slices bacon, halved
- Toothpicks or skewers
- ½ cup cinnamon-sugar
Directions: Heat oil in deep fryer to 350 degrees Fahrenheit. Separate dough into 8 biscuits; split each into 2 rounds. Gently stretch out each biscuit half just a bit; add small scoop of cream cheese in center. Wrap dough around cream cheese; seal edges. Wrap each stuffed biscuit with half-slice of bacon; secure with toothpick. Fry bacon-wrapped stuffed biscuits in oil until puffed and golden brown on all sides. While warm, toss evenly in cinnamon-sugar. If desired, serve with maple syrup.