This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there. Stored in an airtight container, it will keep for at least three weeks.

Grapefruit halves are a breakfast classic, but adding just a few intense flavorings and then broiling elevates them to a whole new level of deliciousness.

Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird, but if you're looking for something new this year, try this hash. If hash for breakfast isn't your thing, pair it with a salad for lunch or dinner.

To make this southern classic, you simply fry slices of ham and then deglaze the pan with coffee to make the redeye gravy. Usually it’s made with fatty country ham, but the glazed baked hams from this issue tend to be leaner than country ham, so we’ve tweaked the recipe to make up for the missing fat. It may not be traditional, but it still makes a tasty and quick breakfast or weeknight supper.

The patties can be kept warm for up to an hour, but the more freshly cooked they are, the juicier they'll taste.

We love this hash for its luscious contrast of crusted potatoes and tender, moist salmon. An egg topping is the crowning touch, although it’s just as good without.

This easy custardy dessert (or breakfast) is a twist on a traditional French dish called a clafoutis, which is often made with cherries.

This recipe calls for challah bread, which isn’t a conventional baking staple but is convenient to have on hand. Keep thick slices of this braided egg bread in the freezer so you can turn out this snack at any time.

These have become a weekend breakfast staple in our house, and they’re so easy to make that they show up on weekdays occasionally, too. I use oil instead of melted butter in pancake batter because I don’t like the way melted butter congeals when it meets cold eggs and buttermilk. This recipe can easily be doubled or tripled.

Serve with melted butter and warm maple syrup, or try making your own Brown Sugar Syrup.

To maximize the toasty hazelnut flavor that makes these waffles special, make the batter no more than 2 hours in advance and cook the waffles just before sitting down to eat. To keep the first batches warm while you finish cooking the last of the batter, spread (rather than stacking) the waffles directly on a rack in a 200°F oven. Or, bring the waffle maker right to the table and cook them to order.

A tight, perfect crumb. Honor it with a smear of cream cheese, a layer of lox, and a thick slice of a juicy, ripe tomato. Be sure to use instant or quick-rise yeast (available in most supermarkets)—not active dry.

This muffin batter is also delicious with the flavoring variations that follow the recipe. Be sure to add the fruit before the batter is fully mixed to avoid overmixing.

For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun. Also note: The dough for this recipe calls for cottage cheese. Learn which brands our tasting panel determined are best.

For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun.

This treat is great out of the oven, stores well, and freezes like a dream.