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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Pizza dough rolled around scrambled eggs, breakfast sausage, bacon, cheddar and green onions, baked seam-side down until golden. Italian seasoning and garlic powder finish the top.
If you want to start making more bread at home, this brioche bread is the perfect place to start! Not only is it beautiful, fluffy, and super delicious, it's also really easy to make. This bread is perfect for sandwiches, French toast, or just eating plain!
These rich, buttery, and soft buns have an insanely satisfying tender crumb. They're perfect for breakfast, lunch, dinner, and even a snack. Pillowy and tasty buns for the win!Makes about 16 brioche buns
American waffles made from a brown butter and mashed ripe banana batter with sour cream, cinnamon and cloves, folded with chocolate chips and cooked in a waffle iron until deep golden.
A skillet frittata of crisped bacon, shallots and sliced Brussels sprouts set with eggs, milk and Gruyère, broiled until deep golden. Snipped chives go over the top in two additions.
A breakfast casserole of biscuit pieces layered with crisp bacon and browned sausage under an egg and half-and-half custard, topped with Colby Jack. Chives garnish the baked casserole after a short rest.
Toasted buckwheat groats simmered in water with butter and sea salt until tender. Buckwheat is a gluten-free pseudocereal, high in fibre, and the cooked groats serve as a porridge-style breakfast or a base for other dishes.
Blender pancakes of oats, buckwheat flour and ground flax in coconut milk with egg, cinnamon and maple syrup, cooked in a skillet and served with berries and more maple syrup.
Buckwheat waffles with a meringue-lightened batter, served with salmon cured in aquavit, dill, juniper and white pepper, plus a dish of gratinéed aged cheddar sauce. The salmon needs 24 to 48 hours of curing before serving.
A build-your-own granola of rolled oats, coconut flakes and your choice of nuts, seeds, dried fruit, spice, sweetener and fat, bound with egg whites for clusters. The clustered version bakes undisturbed and cools in the oven before breaking apart.
Breakfast35 minNutrition per serving, assuming 10 servings (about 2/3 cup per serving)461 kcalVegetarianLow-SodiumRenal
Challah slices soaked in a sweetened buttermilk and egg custard until they have drunk it all up, then fried in butter until puffed and golden. Warm maple syrup is not optional.
Fluffy buttermilk pancakes stacked with roasted salmon, wilted spinach and a crisp fried egg, all under miso butter with spring onions. A rich brunch plate with salty, buttery depth.
Crisp Vietnamese rice flour pancakes with turmeric, coconut milk and king prawns, folded over beansprouts and eaten wrapped in lettuce with herbs and nuoc cham. Golden, lacy edges with a sweet-spicy dipping sauce.
A cabbage-packed pancake bound mostly with egg white, fried with a whole yolk nested in its center. The cabbage stays sweet and tender while the edges turn lacy and crisp.
Venezuelan corn pancakes blended with egg, flours and sugar, griddled golden and folded around melted mozzarella. Sweet, savory and cheesy, with crisp edges and a soft corn center.
Sour cream biscuits baked golden and served with a Cajun ground chicken gravy built on onion, bell pepper, celery, flour and milk with vinegar and red pepper flakes. A savory, spiced breakfast plate with chopped parsley.
Breakfast kabobs alternating Canadian bacon, cubes of French toast sticks, strawberries, blackberries and banana slices, dusted with powdered sugar and served with maple syrup.
Cannellini beans simmered with tomato, herbs and cherry tomatoes, baked with eggs and bocconcini and finished with basil and a balsamic syrup, served with toasted crusty bread. A Caprese-style breakfast skillet with runny yolks.
Brioche or challah slices dipped in a cinnamon vanilla egg custard and griddled golden, topped with apples cooked in butter, vanilla and brown sugar. A warm breakfast with a quick caramel apple topping.
Spiced carrot muffins hiding a smooth cream cheese center, their tops scattered with coarse sugar. Cinnamon and ginger warm every bite of the tender crumb.
Wholesome breakfast muffins packed with grated carrot, raisins, toasted nuts and warm spices, sweetened with applesauce and brown sugar. Sturdy, portable and full of morning-glory flavour.
Silky rice porridge topped with creamy century egg, crispy shallots, and ginger oil. A classic Chinese comfort dish that's elegant enough for brunch yet deeply satisfying.
Granola scented with ground black tea, ginger, cardamom, cloves and cinnamon, bound with honey and applesauce and baked until deep golden. The clusters stay crisp and not too sweet, ready for yogurt and fresh pear or apple.
Makes about 6 cups543 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumRenal
A layered jar parfait of overnight matcha chia pudding, dairy-free yogurt, granola and a blended frozen banana, charcoal and black sesame nice cream, topped with fresh berries.