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Breakfast

In this collection you will find all of my favorite breakfast recipes, both sweet and savory, ranging from the best one-bowl buttermilk pancakes to herb and gruyere-topped shirred eggs to this foolproof bagel recipe.

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- Muffins
- Scones
- Eggs
- Granola

This polenta without fear is delicious. Minimal stirring is required and the addition of a little water towards the end of the cooking process is all the doctoring necessary to produce "creamy, soft, mouth-filling polenta," as described on Bitten. // alexandracooks.com

Polenta Without Fear + A Huge Thank You

Cinnamon pull-apart bread on a board.

Cinnamon and Sugar Pull-Apart Bread

Double-Chocolate Muffins

almond buttermilk scone

Almond-Buttermilk Scones

In this campanelle dish, a warm anchovy-caper-olive oil sauce dresses the pasta first; then a splash of lemon juice and reserved cooking liquid thin out the sauce ensuring it coats the pasta nicely; finally chopped hard-boiled eggs and greens complete the dish to make an impromptu, deeply satisfying dinner. // alexandracooks.com

Campanelle with Hard-Boiled Eggs, Capers & Watercress

A plate of an egg taco topped with roasted vegetable salsa.

Breakfast Tacos with Roasted Poblano and Corn Salsa + Excellent Mail-Order Flour Tortillas

best buttermilk biscuit

Best Buttermilk Biscuits

In these granola bars, I use oats, coconut, almonds and millet for the dry ingredients, the same makeup as the granola. For the glue, I use coconut oil or butter, maple syrup, brown rice syrup and almond butter. They hold their shape at room temperature and have thus become a lunch box staple. // alexandracooks.com

Sept. 3, 2015 | Back-to-School Granola Bars

These berry muffins are moist, sweet, and a yummy yummy treat! I used all frozen berries and they came out beautifully. // alexandracooks.com

Tri-Berry Muffins

Liege Waffles

This homemade granola is delectable. The base recipe has been adapted from the Barefoot Contessa and the candied nut recipe comes from one of the Moosewood cookbooks. With the addition of dried cranberries and blueberries, this granola makes the best breakfast/snack/lunch/dinner ever. Seriously. // alexandracooks.com

The Best Granola

This recipe for a blistered salsa roja, made by charring tomatoes, jalapeños, and onions in a skillet is incredibly delicious. And at only, start to finish, 25 minutes to make, you can get it on the table fast. // alexandracooks.com

Huevos Rancheros with Blistered Salsa Roja

At Zuni, these eggs fried in breadcrumbs appear on the Sunday lunch menu accompanied by house-made sausage or bacon, but Zuni's chef-owner Judy Rodgers likes these crunchy eggs for dinner with a salad of bitter greens. I couldn't agree more. // alexandracooks.com

Zuni Cafe’s Fried Eggs In Bread Crumbs

I’ve been making this oat and quinoa porridge nearly every morning for breakfast since learning the recipe, and while it’s a bit more work than other cooked-from-scratch hot breakfast cereals, it’s well worth the effort. An aromatic, light but satisfying, perfectly sweet porridge that comes together in a snap. // alexandracooks.com

Jean Adamson’s Quinoa-and-Oat Porridge

Leftover Grain Bowl with Teriyaki Sauce, Quick-Pickled Carrots & Daikon and Soft-Boiled Eggs

How to Make A Two-Egg Omelet [Video]

This marble cake is incredibly delicious and irresistible. I wake up every morning thinking about it — thus far, the cake has gotten better and better with each passing day. // alexandracooks.com

L.A. Times Culinary SOS: Buttercake Bakery’s Marble Cake

I can say with certainty that I simply enjoy the taste of quince, especially in the form of jam. This quince jam is of course delicious spread on toast with a little butter, but also makes a nice substitute for raspberry jam as the filling in Linzer cookies. Enjoy! // alexandracooks.com

Quince Jam

Ramos House Cafe

The Best Bloody Mary, Breakfast at Ramos House

A plate of sourdough discard waffles topped with berries and syrup.

Simple Sourdough Discard Waffles

Nine hot cross buns on a serving board.

Spiced Hot Cross Buns (Overnight or Not)

A stack of one-bowl buttermilk pancakes.

The BEST One-Bowl Buttermilk Pancakes

An overhead shot of a dozen blueberry muffins on a cooling rack.

The Best Lemon-Blueberry Muffins

A blueberry scone on a plate.

Fresh Lemon-Blueberry Scones

A glass bowl filled with watermelon gazpacho.

This polenta without fear is delicious. Minimal stirring is required and the addition of a little water towards the end of the cooking process is all the doctoring necessary to produce "creamy, soft, mouth-filling polenta," as described on Bitten. // alexandracooks.com

This simple pasta salad is particularly good warm, when the just-boiled shells melt the cheese, just slightly cook the tomatoes and soak up all the flavors of the olive oil and lemon juice. It can also be prepared ahead and served at room temperature — it tastes better the longer it sits in fact. // alexandracooks.com

Preserved lemons work nicely anywhere lemon and salt work nicely — so, everywhere? — and while there is something about the combination of smoked mozzarella and lemon that just can't be beat, this preserved lemon pizza is a fun combination, too: za'atar with olive oil, fresh ricotta, preserved lemon and basil. // alexandracooks.com

A collection of easy vegetarian recipes to make year-round.

More Vegetarian Recipes