Tag Archives: breakfast recipes

Favorite Copycat Breakfast Recipes

Favorite Copycat Breakfast Recipes

IHOP Chocolate Chip Pancakes Copycat Recipe

A deliciously fun breakfast recipe, especially for chocolate lovers. You will surely love to enjoy these chocolate pancakes.

Serves 6 | Prep. time 10 minutes | Cooking time 1 hour 6 minutes

Ingredients

  • 2 cups baking mix
  • 2 tablespoons instant chocolate drink mix
  • 2 teaspoons baking powder
  • 1 cup milk
  • ½ cup sour cream
  • 1 egg
  • ¼ cup miniature semisweet chocolate chips
  • Cooking spray

Preparation

  1. In a large bowl, mix the biscuit mix, drink mix, and baking powder.
  2. In another bowl, beat the milk, sour cream, and eggs until well combined. Add the flour mixture and mix until just moistened. Fold in the chocolate chips.
  3. Grease a nonstick skillet with cooking spray and heat over medium-low heat. Add the desired amount of mixture and cook for 3–4 minutes. Flip and cook for about 2 minutes. Repeat with the remaining mixture.
  4. Serve warm.

Nutrition Facts per serving

Calories 160, fat 7.7 g, sodium 287 mg, carbs 19 g, sugar 7 g, protein 3 g

 

 

Denny’s Ultimate Omelet® Copycat Recipe

Denny’s Ultimate Omelet is a fresh and flavorful breakfast for egg lovers. It is served with a versatile cheese sauce. Preparation is simply irresistible. Enjoy this classic and hearty breakfast.

Serves 1 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 2 large eggs
  • Salt and pepper to taste
  • 2 bacon strips, diced
  • 1 breakfast pork sausage, casing removed and chopped
  • 2 medium white mushrooms, sliced thin
  • 1 tablespoon diced onions
  • 1 tablespoon fire-roasted red bell pepper
  • 1 tablespoon diced tomatoes
  • 1 tablespoon butter
  • 2 tablespoons shredded cheddar cheese
  • Buttered toasts and breakfast potatoes for serving

Preparation

  1. In a mixing bowl, whisk the eggs and season with salt and pepper to taste. Set aside
  2. Heat a medium saucepan or skillet over medium heat. Add the diced bacon and stir-cook until the bacon is crisp, about 3 minutes. Drain over paper towels and set aside.
  3. In the same skillet, add the sausage if it’s not pre-cooked and stir cook until cooked through. Add the onion and stir cook for 1 minute. Add mushrooms and stir cook for 1-2 minutes until mushrooms are soft. Add red peppers and tomatoes, stir cook for another 2 minutes. Add bacon stir a few times, remove from heat, and set aside.
  4. In a medium non-stick skillet, melt the butter over medium-low heat. Add the whisked eggs and let cook until settled or desired doneness, about 3-4 minutes. Close the heat.
  5. Add the mushroom-bacon mixture on one side of the omelet. Top with shredded cheese and fold the other half on top. Let the cheese melt for 1-2 minutes.
  6. Transfer to a plate and serve warm with buttered toasts and potatoes as desired.

Nutrition Facts per serving

Calories 710, fat 61 g, sodium 1220 mg, carbs 5 g, sugar 2 g, protein 36 g

 

 

Denny’s Chicken Fajita Breakfast Skillet Copycat Recipe

Pan-grilled tender chicken and roasted crisp potatoes star in this filling breakfast skillet from the iconic food chain. You won’t mind having it for dinner as well.

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 4 cups Russet baking potatoes, scrubbed and diced
  • 2 tablespoons olive oil
  • Salt to taste
  • 1 tablespoon vegetable oil
  • 4 chicken cutlets, thinly sliced and cut into bite-sized pieces
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 1 cup diced bell peppers
  • 1 cup diced onion
  • 1 cup shredded cheddar cheese
  • 4 eggs
  • 1 cup salsa
  • ½ cup sour cream
  • Chopped cilantro and fresh avocado slices to garnish

Preparation

  1. Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, toss the potatoes and olive oil. Place the potatoes on a baking sheet and sprinkle with salt. Roast for 30–35 minutes.
  3. Season the chicken with salt and pepper.
  4. In a medium saucepan or skillet, heat the vegetable oil over medium heat. Add the chicken and stir-cook until evenly brown. Mix in the onions and peppers. Reduce heat and cook until chicken is cooked thoroughly, and veggies are softened. Remove from heat.
  5. Scramble the eggs with some oil in another skillet. Set aside.
  6. Add the potatoes to the chicken mixture and mix well. Sprinkle on the cheese and add the scrambled eggs. Top with salsa and sour cream.
  7. Serve warm with cilantro and avocado slices on top, if desired.

Nutrition Facts per serving

Calories 591, fat 33 g, sodium 1092 mg, carbs 36 g, sugar 8 g, protein 38 g

 

 

Waffle House Biscuit and Gravy Copycat Recipe

A classic Southern recipe for homemade buttermilk biscuits with rich, creamy sausage gravy. Soft and fluffy buttermilk biscuits make a wonderful pairing with creamy sausage gravy.

Serves 8 | Prep. time 20 minutes | Cooking time 17 minutes

Ingredients

Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons cold butter, cubed
  • 1 tablespoon shortening
  • ¾ cup 2% milk

Sausage Gravy

  • 1 pound bulk maple pork sausage
  • ¼ cup all-purpose flour
  • 3 cups 2% milk
  • 2 tablespoons maple syrup
  • ¼ teaspoon ground sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Preparation

  1. Preheat the oven to 400°F (204°C).
  2. To make the biscuits, in a large bowl, mix the flour, sugar, baking powder, salt, and pepper. Cut in the butter and shortening until the mixture becomes coarse and crumbly. Add the buttermilk and mix until just moistened.
  3. Place the dough on a lightly floured surface and knead it until a dough ball comes together. Flatten the dough to 1½-inch thickness. With a 2-inch biscuit cutter, cut 8 biscuits from the dough.
  4. Arrange the biscuits on a nonstick baking sheet in a single layer. Bake for 15–17 minutes or until golden.
  5. To make the sausage gravy, heat a large skillet over medium heat and cook the sausage for 6–8 minutes, breaking it into crumbles. Add the flour and stir until well combined. Stir in the milk and bring to a boil, stirring continuously. Cook for 4–6 minutes, stirring continuously. Stir in the remaining ingredients and remove from the heat.
  6. Remove from oven and set aside to cool slightly.
  7. Serve with warm biscuits.

Nutrition Facts per serving

Calories 450, fat 25 g, sodium 803 mg, carbs 38 g, sugar 10 g, protein 18 g,

 

 

Mimi’s Cafe Buttermilk Spice Muffins Copycat Recipe

Homemade healthy muffins with a soft texture. This incredible recipe for muffins is great for beginners.

Serves 12 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

Muffins

  • 1½ cups all-purpose flour
  • 1 cup white whole wheat flour
  • 2¼ teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup honey
  • ¼ cup applesauce
  • ¼ cup butter
  • 3 eggs
  • ½ cup buttermilk

Topping

  • ½ cup sugar
  • 1 cup walnuts, chopped finely
  • ½ teaspoon ground nutmeg

Preparation

  1. Preheat the oven to 350°F (177°C). Grease a 12-cup muffin tin with cooking spray.
  2. In a bowl, mix the flours, baking soda, spices, and salt.
  3. In another bowl, beat the honey, applesauce, and butter until well combined. Add the eggs one at a time, beating well after each addition. Add the flour mixture and beat until just combined.
  4. Add the buttermilk and beat until just combined.
  5. In a bowl, mix together all of the topping ingredients. Transfer the mixture into the prepared muffin cups.
  6. Sprinkle each cup with the topping mixture and press slightly with the back of a spoon.
  7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
  8. Carefully invert the muffins onto the wire rack to cool completely before serving.

Nutrition Facts per serving

Calories 286, fat 12 g, sodium 290 mg, carbs 41 g, sugar 21 g, protein 7 g

 

 

Waffle House Hash Browns Copycat Recipe

Try some delicious potato hash browns that are tasty. You can easily make restaurant-style hash browns at home.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 4 cups potatoes, peeled and shredded
  • 1 teaspoon salt
  • 1 cup ice
  • 2–3 tablespoons vegetable oil

Preparation

  1. In a large bowl, place the shredded potatoes, salt, ice, and enough water to cover. Stir until the salt dissolves. Cover and refrigerate for about 2 hours.
  2. Transfer the soaked potatoes to a colander and rinse under cold running water. Drain completely.
  3. In a large cast-iron skillet, heat the oil over medium heat. Add the potatoes and spread in an even layer.
  4. Cook for 12–15 minutes, without stirring. Carefully flip the potatoes and cook for 3–5 minutes more. Serve warm.

Nutrition Facts per serving

Calories 164, fat 7 g, sodium 590 mg, carbs 24 g, sugar 2 g, protein 3 g,

 

 

 

These recipes and more are found in Lina Chang’s Breakfast Copycat Recipes: Making Popular Restaurants’ Most Iconic Breakfast Dishes at Home. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Classic Sweet and Savory Brunch Recipes

Classic Sweet and Savory Brunch Recipes

Planning a brunch? Whether it’s Mother’s Day or just a lazy Sunday, these easy and delicious recipes—like carrot cake waffles, avocado toast with smoked salmon, and bacon and onion quiche—are guaranteed to wow.

Blueberry Scones

If you love blueberries and pastries, this brunch recipe is for you!

Serves 8 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • ¾ cup heavy cream
  • 2¼ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of kosher salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries

Directions

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. Stir in the butter, egg, vanilla extract, and heavy cream. Fold in the blueberries.
  4. Using your hands, knead a dough from the batter. Roll the dough out into a square shape 1-inch thick and cut into 8 triangles.
  5. Arrange the triangles on the prepared baking sheet. Bake for 15 minutes.
  6. Serve with a dusting of powdered sugar.

Nutrition (per serving)

Calories 337, fat 16 g, carbs 42 g, sugar 14 g, Protein 4 g, sodium 195 mg

 

 

Carrot Cake Waffles

Are you a waffle and carrot cake lover? This recipe gives you the chance to enjoy them together!

Serves 6 | Prep. time 15 minutes | Cooking time 20-25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 large eggs, room temperature
  • ½ teaspoon ground cinnamon
  • 1 cup grated carrots
  • 2 cups whole milk
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup
  • Pinch of kosher salt

Directions

  1. In a large mixing bowl, combine the flour, baking powder, eggs, cinnamon, carrots, milk, vegetable oil, vanilla extract, maple syrup, and salt.
  2. Warm a waffle iron. Spray it with cooking spray.
  3. Add some of the batter to the iron. Cook for 3-4 minutes on each side.
  4. Repeat with the remaining batter. Serve warm.

Nutrition (per serving)

Calories 334, fat 13 g, carbs 42 g, sugar 9 g, Protein 9 g, sodium 99 mg

 

 

Chocolate Crepes

If you love chocolate, these crepes will be your perfect brunch food! Fill them with fruits and top them with chocolate sauce to make them even more decadent.

Serves 10 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 2 cups all-purpose flour
  • Pinch of baking powder
  • A pinch of kosher salt
  • 3 tablespoons cocoa powder
  • 1 cup whole milk
  • 1 cup sparkling water
  • 3 large eggs, room temperature
  • ½ cup unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • Butter or olive oil for frying
  • Fruits like berries or sliced bananas for serving
  • Chocolate sauce for serving

Directions

  1. Combine the flour, baking powder, salt, and cocoa powder in a large mixing bowl.
  2. In another large mixing bowl, stir the whole milk, sparkling water, eggs, and melted butter.
  3. Add the dry ingredients to the wet ingredients, then add the vanilla extract and sugar to the mixture.
  4. Mix until well combined and smooth.
  5. Melt 1 tablespoon of butter or olive oil in a non-stick skillet or crepe pan over medium heat. Pour about ¼ cup of the batter into the skillet. Swirl around to spread the batter. Let cook until bubbles appear on the surface and flip over with a spatula. Let cook on the other side for 1-2 more minutes and transfer to a serving plate. Cover with foil if desired to keep warm.
  6. To serve, fill the crepes with fruits and fold. Drizzle with chocolate syrup if desired.

Nutrition (per serving)

Calories 227, fat 12 g, carbs 24 g, sugar 5 g, Protein 5 g, sodium 113 mg

 

 

Prosciutto Eggs Benedict

This take on Eggs Benedict is especially delicious with Parma ham.

Serves 4 | Prep. time 5 minutes | Cooking time 10-15 minutes

Ingredients

  • 3 tablespoons white wine vinegar
  • 4 large eggs
  • 2 English muffins, split
  • 4 slices prosciutto ham

For the hollandaise sauce

  • ½ cup unsalted butter, at room temperature
  • 2 large egg yolks
  • ½ teaspoon white wine vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon tarragon
  • Pinch of salt and pepper, to taste

Directions

  1. In a large pot filled with water, add the white wine vinegar and bring to a gentle simmer. Don’t let the water bubble too much.
  2. Whisk the water with a spoon to make a whirl. Crack the eggs into the water.
  3. Cook the eggs for 2-3 minutes. Remove them with a slotted spoon and set aside.
  4. To make the hollandaise sauce, prepare a small bowl set over a pot of simmering water. Crack the egg yolks into the bowl. Whisk them until well-combined.
  5. Stir in the lemon juice and vinegar. Constantly stirring, add the butter little by little until a creamy and thickened sauce is formed.
  6. Season with the tarragon, salt and pepper. Set aside.
  7. Toast the English muffins. Once toasted, top each muffin with the sauce, a piece of prosciutto ham, and a cooked egg.
  8. Serve warm.

Nutrition (per serving)

Calories 418, fat 33 g, carbs 15 g, sugars 3 g, Protein 15 g, sodium 815 mg

 

 

Avocado Toast with Smoked Salmon

Avocado toast is now a classic brunch recipe. This version features smoked salmon for added taste and texture.

Serves 6 | Prep. time 10 minutes | Cooking time 5-10 minutes

Ingredients

  • 6 slices sourdough bread
  • 3 ripe avocados, pitted
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • Salt and pepper, to taste
  • 2 spring onions, diced
  • 1 tomato, diced into small cubes
  • 3 tablespoons flat-leaf parsley, chopped
  • 2 garlic cloves, minced
  • 3 ounces smoked salmon
  • 2 teaspoons chopped dill

Directions

  1. In a large mixing bowl, toss the bread slices with olive oil.
  2. Spray a grill pan with cooking spray. Heat the pan over high heat.
  3. Working in batches, toast the bread slices on the pan for 2 minutes per side. When done, set the toasted bread aside.
  4. In the meantime, in a medium mixing bowl, mash the avocados with a fork. Add the lemon juice, salt, pepper, spring onions, tomato, garlic, and parsley. Mix until well-combined.
  5. Spread the guacamole over the toasted bread slices. Top with the smoked salmon and dill before serving.

Nutrition (per serving)

Calories 346, fat 25 g, carbs 28 g, sugar 2 g, Protein 6 g, sodium 219 mg

 

 

Bacon and Onion Quiche

Indulge in the timeless and savory flavors of Bacon and Onion Quiche. With its flaky texture and irresistible combination of ingredients, this quiche is the perfect centerpiece for your next brunch gathering.

Serve 8 | Prep. time 30 minutes | Chill time 1½ hours | Cooking time 2 hours

Ingredients

For the pastry

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups cold unsalted butter, cut into small pieces
  • ½ cup cold water

For the filling

  • 4 thick slices bacon
  • 1 large onion, sliced
  • 3 large eggs
  • ¾ cup whole milk
  • ½ cup crème fraiche (or full fat sour cream)
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 ¼ cups cheddar cheese, shredded
  • 2 tablespoons chopped fresh dill

Directions

  1. Make the pastry. In a mixing bowl, combine the flour, salt, and pepper. Cut in the butter until it is pea-sized.
  2. Add the water, and mix with a fork just to combine. When it can be formed into a ball, wrap it in plastic and refrigerate for 1 hour.
  3. Roll out the dough on a lightly floured surface to about a 12-inch circle, and fit it into your quiche pan or pie plate. Trim the edges, and refrigerate for 30 minutes.
  4. Heat the oven to 375°F (191°C). Cover the pastry with foil, and fill it with dried beans or pie weights. Bake for 45 minutes, and remove the weights and cook for 20 minutes longer, until nicely browned. Remove it to a cooling rack and reduce the heat to 325°F (163°C).
  5. In a skillet over medium heat, cook the bacon. When it is crisp, remove it to a plate lined with paper towels.
  6. Clean out the pan except for 2 tablespoons of drippings. Sauté the onion until it is very soft, about 10 minutes. Remove the pan from the heat and let it cool.
  7. In a medium bowl, whisk the eggs and add the milk. Mix in the sour cream or crème fraiche and the salt and red pepper flakes.
  8. Spread the onion in the pastry, and layer on the bacon and cheese. Pour in the egg mixture.
  9. Bake for 35 minutes, or until the eggs are set. Remove it from the oven and let it cool before serving.
  10. Sprinkle with dill before serving.

Nutrition (per serving)

Calories 601, fat 42 g, carbs 27 g, sugar 2 g, Protein 27 g, sodium 621 mg

 

 

White Chocolate-Covered Strawberries

These elegant chocolate strawberries make the perfect ending for any brunch.

Serves 20 | Prep. time 15 minutes | Chilling time 10 minutes

Ingredients

  • 1 pound fresh strawberries, washed and drained
  • 1 cup white chocolate chips, melted
  • A pinch of kosher salt
  • ¼ cup semi-sweet chocolate chips

Directions

  1. Melt the white chocolate chips in a medium microwave-safe bowl and stir in a pinch of salt. Work by increments of 30 seconds in the microwave, whisking with a fork in between each until well melted and smooth.
  2. Dip each strawberry into the melted white chocolate and set them aside on a parchment-lined baking sheet. Let them set in refrigerator for 10 minutes.
  3. In the meantime, melt the semi-sweet chocolate chips in another microwave-safe bowl and stir in a pinch of salt. Work by increments of 20 seconds in the microwave, whisking with a fork in between each until well melted and smooth.
  4. Drizzle the melted chocolate on the set strawberries to make a “zebra” pattern.
  5. Refrigerate until serving time.

Nutrition (per serving)

Calories 67, fat 1 g, carbs 8 g, sugar 6 g, Protein 0 g, sodium 31 mg

 

 

 

These recipes and more are found in Louise Davidson’s Brunch Cookbook: Classic Sweet and Savory Recipes for Weekend Brunches. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Favorite Copycat Breakfast Recipes!

Favorite Copycat Breakfast Recipes!

Do you love treating yourself to a delicious breakfast at your favorite restaurant but find it hard to justify the cost? In this blog post, we’ll explore some of the best breakfast copycat recipes that will have you feeling like a pro chef in your own kitchen.

Waffle House Pecan Waffles Copycat Recipe

A recipe of flavorsome pecan waffles for a breakfast treat. These waffles are light, crispy, and nutritious as well.

Serves 4 | Prep. time 15 minutes | Cooking time 16 minutes

Ingredients

  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1¼ cups milk
  • 1 egg
  • ½ cup sugar
  • ¼ cup butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ¾ cup pecans, chopped
  • Maple syrup for serving

Preparation

  1. In a large bowl, mix the flour, baking soda, and salt.
  2. In another bowl, beat the egg, sugar, butter, and vanilla until smooth. Add the flour mixture and mix until just combined. Gently fold in the pecans.
  3. Preheat the waffle iron and then grease it. Add ¼ of the mixture to the preheated waffle iron and cook for 3–4 minutes. Repeat with the remaining mixture.
  4. Serve warm with maple syrup.

Nutrition Facts per serving

Calories 738, fat 37 g, sodium 435 mg, carbs 95 g, sugar 55 g, protein 12 g

 

 

Starbucks Egg Bites Copycat Recipe

Starbucks egg bites promise a spectacular flavor-rich combination of spinach, Swiss cheese, and egg whites. Recreate that promise at home with this easy-to-make copycat egg bite recipe.

Serves 6 | Prep. time 5 minutes | Cooking time 30 minutes

Ingredients

  • 5 large eggs
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup Swiss cheese, shredded
  • 1 cup cottage cheese
  • 2 strips bacon, cooked and crumbled

Preparation

  1. Preheat the oven to 350°F (177°C). Grease a 6-cup muffin pan with some butter or cooking spray.
  2. Beat the eggs in a bowl. Mix in the salt, pepper, Swiss cheese, and cottage cheese.
  3. Distribute the prepared batter among the muffin cups. Top with bacon bits.
  4. Bake for 30 minutes until golden brown. Wait for 5 minutes for the pan to cool slightly inside the oven. Remove from oven and let cool completely on a wire rack for about 10 minutes.
  5. Gently remove the freshly baked egg bites from the cups; serve fresh.

Nutrition Facts per serving

Calories 194.8, fat 13 g, sodium 326 mg, carbs 1 g, sugar 1 g, protein 15 g

 

 

IHOP Buttermilk Pancakes Copycat Recipe

A winning combination of ingredients for a breakfast meal makes a delicious batch of soft textured pancakes.

Serves 4 | Prep. time 10 minutes | Cooking time 16 minutes

Ingredients

  • 1¼ cups all-purpose flour
  • 2½ teaspoon sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1½ cups buttermilk
  • 2 tablespoons vegetable oil
  • ¼ cup maple syrup

Preparation

  1. In a bowl, mix the flour, sugar, baking powder, baking soda, sugar, and salt. Add the egg, buttermilk, and oil and beat until smooth.
  2. Heat a lightly greased skillet over medium-low heat. Add ¼ of the mixture and spread in an even circle. Cook for about 2 minutes or until golden brown. Flip and cook for 1–2 minutes more or until golden brown. Repeat with the remaining mixture.
  3. Serve warm drizzled with maple syrup.

Nutrition Facts per serving

Calories 317, fat 9 g, sodium 565 mg, carbs 51 g, sugar 19 g, protein 8 g,

 

 

Waffle House Fiesta Omelet Copycat Recipe

One of the easiest and fastest omelet recipes for breakfast. Super healthy veggies make a nice combo with eggs and seasoning.

Serves 1 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • 3 large eggs
  • 2 tablespoons butter (divided)
  • 1 tablespoon diced onions
  • ¼ cup diced hickory smoked ham
  • 1 tablespoon diced jalapeño peppers
  • 1 tablespoon diced tomatoes
  • 2 slices American cheese

Preparation

  1. In a nonstick skillet, warm 1 tablespoon of the butter over medium-low heat. Add the onions and stir-fry for 1–2 minutes until tender and fragrant. Add the jalapeños and ham and cook until warmed through about 2 minutes. Set the ham mixture aside in the skillet.
  2. Whisk the eggs in a small bowl.
  3. In another skillet, warm the remaining butter over medium heat. Add the egg mixture and cook for 1–2 minutes or until set. Place the ham mixture on 1 side of the omelet. Place the cheese slices and tomatoes on top of the ham. Fold the other side over. Turn off the heat and let the omelet rest in the skillet for 1–2 minutes to melt the cheese.
  4. Transfer the omelet to a plate and serve.

Nutrition Facts per serving

Calories 306, fat 21 g, sodium 861 mg, carbs 12 g, sugar 9 g, protein 19 g

 

 

Cracker Barrel Cheese Grits Copycat Recipe

Start your day with this warming and delicious batch of grits. These baked grits are perfect for a warm and hearty breakfast.

Serves 8 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • Cooking spray
  • 1 quart water
  • 1 cup uncooked old-fashioned grits
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ½ cup 2% milk
  • ¼ cup butter, melted
  • 1 cup cheddar cheese, shredded
  • 1 tablespoon Worcestershire sauce
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon paprika

Preparation

  1. Preheat the oven to 350°F (177°C). Grease a 2-quart baking dish with cooking spray.
  2. In a large saucepan, bring the water to a boil. Stir in the grits and salt. Reduce heat to low and simmer, covered, for 5–7 minutes or until thickened. Set aside to cool slightly.
  3. Meanwhile, in a bowl, beat the eggs, milk, and butter until well combined. Slowly add the milk mixture to the grits, stirring continuously until well combined. Add the cheese, Worcestershire sauce, and cayenne pepper and stir to combine.
  4. Transfer the mixture to the prepared baking dish and sprinkle it with paprika.
  5. Bake for 30–35 minutes or until bubbly. Remove from heat and set aside for about 10 minutes before serving.

Nutrition Facts per serving

Calories 210, fat 12.3 g, sodium 321 mg, carbs 17 g, sugar 1 g, protein 8 g

 

 

Denny’s Hash Browns Copycat Recipe

Denny’s Hash browns are crispy and full of flavor and are a favorite side. You can make these at home. For a shortcut, use frozen shredded-style hash brown potatoes.

Serves 4-6 | Prep. time 15 minutes | Chill time 12-24 hours | Cooking time 10 minutes

Ingredients

  • 2 pounds white potatoes like Russet or 2 pounds frozen shredded potatoes
  • 2 teaspoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • Vegetable oil for frying
  • Sour cream for serving

Preparation

  1. If you are using frozen shredded hash browns, skip the first 3 steps.
  2. Cook the potatoes in the microwave for 6-8 minutes or until just cooked, they should still have a bite to them. Or you can wrap each potato in foil and bake in the oven at 400ºF (204ºC) for about 50 minutes. They should be cooked through but still, have a bite to them. Let cool completely.
  3. Place in an airtight container and refrigerate for 12-24 hours
  4. Peel the potatoes. Grate the potatoes with a grater over a bowl or in a food processor. Add to a bowl and season with salt and pepper. Add the flour and mix to coat. Layer the shredded potatoes on a baking sheet and place them in the freezer for 10-15 minutes.
  5. Warm 3-4 tablespoons of vegetable oil in a deep and heavy-bottomed skillet over medium heat. The oil should be simmering and about 350ºF (177ºC).
  6. Remove the potatoes from the freezer. Add some of the potatoes in a single layer to the hot oil and cover the skillet with a lid. Fry the potatoes until golden on both sides, about 3-5 minutes per side. Add some oil for the next batch as needed
  7. Taste and season with salt and pepper to taste. Serve warm as a side dish.

Nutrition Facts per serving

Calories 170, fat 12 g, sodium 360 mg, carbs 15 g, sugar 3 g, protein 1 g

 

 

***These recipes and more can be found in Lina Chang’s Breakfast Copycat Recipes: Making Popular Restaurants’ Most Iconic Breakfast Dishes at Home. To get your copy, click on the cover below or click here.

To download a copy of the feature recipes, click here.