A breakfast martini with orange zest next to a plate with buttered toast and marmalade, a pair of reading glasses, and a newspaper.
Jason Varney
1 of 12

Breakfast Martini

Although we're not necessarily suggesting that you consume this for breakfast, you'll think of it every time you look at your jar of marmalade. Hence, a breakfast martini.
A stack of carrot cake pancakes layered with mascarpone frosting, shaped to look like a Christmas tree on a white plate.
Iain Bagwell
2 of 12

Carrot Cake Pancakes with Mascarpone Frosting

These carrot cake pancakes, whether arranged in a magnificently towering stack or just stacked on your plate, are a (sorta) healthy breakfast indulgence made with carrots, pecans, and raisins stirred into buttermilk pancake batter. If you wish to gild the lily, slather them with mascarpone frosting.
A plate topped with a serving of chorizo eggs benedict - chorizo hollandaise, garlicky spinach, and poached egg on toast.
Martin Poole
3 of 12

Chorizo Eggs Benedict

Eggs Benedict are unbeatable, the perfect brunch to me. Not Spanish at all, but when I made the chorizo hollandaise for the first time I swear I thought I had just changed the world forever.
A Staub casserole dish filled with overnight French toast with caramel sauce and bananas and spoon resting in the dish.
Amanda Frederickson
4 of 12

Overnight French Toast with Caramel Sauce

This overnight French toast with caramel sauce is an indulgent make-ahead breakfast that’s topped with caramelized bananas and a rum-caramel sauce.
Several strips of maple bacon on a sheet of parchment, with a pastry brush and drizzles of maple syrup beside the bacon.
Billy Law
5 of 12

Maple Bacon

This maple bacon is an easy breakfast or nosh made with bacon, brown sugar, beer, and cayenne pepper. It’s sweet and salty and welcome any time of the day.
A cedar plank with 3 eggs Florentine, one with spinach, one with tomato, one with ham.
Mike Searle
6 of 12

Eggs Florentine

For this classic Eggs Florentine, creamed spinach is spooned onto rounds of buttered toast and topped with poached eggs and hollandaise sauce. Chopped chives finish the dish.
Cornmeal-bacon waffles with thyme infused maple syrup stacked on top of a pile of white plates.
Erin Kunkel
7 of 12

Cornmeal-Bacon Waffles with Thyme-Infused Maple Syrup

Perfect for savory brunch lovers, these cornmeal-bacon waffles with thyme-infused maple syrup walk the line between hearty bacon cornbread and sweet, syrupy waffles.
A breakfast pizza topped with egg, bacon, and cheese.
Michael Harlan Turkell
8 of 12

Breakfast Pizza

This breakfast pizza is quite simple to make from scratch with pizza crust loaded with bacon and eggs and cheese. Sounds like all the makings of a proper breakfast to us. It also seems like a pretty darn good reason to get out of bed.
A black skillet containing a cheese omelet, topped with chives and Gruyere.
Åsa Dahlgren
9 of 12

Cheese Omelet

This cheese omelet is fluffy and filled with fresh herbs, goat cheese, Gruyère, and sour cream. A classic that’s easy, simple, and satisfying any time of day. Here’s how to make it.
A broken slice of banana bread stacked on a white plate
Carl Tremblay
10 of 12

Banana Bread by Cook’s illustrated

This banana bread from Cook’s Illustrated includes yogurt and walnuts for a scrumptiously moist, easy, classic, nutty quick bread. We consider it the best we’ve ever had.
A stack of four slices of banana bread French toast dripping with maple syrup and topped with sour cream.
Adam Levey
11 of 12

Banana Bread French Toast

Banana bread French toast is exactly what it sounds like. It’s made from—yep, you guessed it—banana bread! On top are vanilla-infused maple syrup and dollops of lemon sour cream. Pro tip: Don’t think about the calories.
A baking sheet with seven chocolate pecan scones.
Quentin Bacon
12 of 12

Ina Garten’s Chocolate Pecan Scones

Okay, I have a thing about scones. When they’re good, they’re light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. If I ever get around cooking breakfast or brunch, one recipe for the long weekend is biscuits and gravy. Or at a stretch, chicken with biscuits.