The Best American Breakfast Recipes To Start Your Day

Introduction

Classic Pancakes

• 1 cup flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil

1. In a bowl, combine flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg, then add milk and oil.
3. Gradually add the dry ingredients to the wet ingredients and mix well.
4. Heat a non-stick pan over medium heat and pour batter onto the pan.
5. Cook until bubbles form on the surface and the edges are dry, then flip and cook the other side for 1-2 minutes.
6. Serve with butter and maple syrup.

• Calories: 132
• Protein: 3g
• Fat: 5g
• Carbohydrates: 19g
• Sugar: 4g
• Fiber: 0g

Eggs Benedict

• 4 English muffins, split and toasted
• 8 slices Canadian bacon
• 8 eggs
• 1/4 cup white vinegar
• 1/2 cup unsalted butter
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

1. Preheat oven to 375°F.
2. Place muffin halves on a baking sheet, top each half with a slice of Canadian bacon.
3. Fill a large pot with 2 inches of water and add vinegar. Bring to a simmer over medium heat.
4. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes for a soft yolk.
5. Remove eggs from the water with a slotted spoon and place them on top of the Canadian bacon on the muffins.
6. In a small saucepan, melt the butter over low heat.
7. In a blender, combine egg yolks, lemon juice, salt, and cayenne pepper. Blend for 5 seconds.
8. With the blender still running, slowly pour in the melted butter until the sauce is thick and creamy.
9. Spoon the hollandaise sauce over the eggs and serve immediately.

• Calories: 350
• Protein: 17g
• Fat: 24g
• Carbohydrates: 18g
• Sugar: 1g
• Fiber: 1g

Biscuits and Gravy

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 450°F.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt. Add the butter and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse sand.
3. Add buttermilk and stir until just combined.
4. Place the dough on a floured surface and pat down to 1-inch thickness. Use a biscuit cutter to cut out biscuits and place them on a baking sheet.
5. Bake for 10-12 minutes or until lightly golden brown.
6. In a skillet over medium heat, cook sausage until browned and cooked through, breaking it up into small pieces as it cooks.
7. Sprinkle flour over the sausage and stir to combine. Cook for 1 minute, stirring constantly.
8. Add milk and stir until the mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until the gravy thickens, about 5 minutes.
9. Spoon the gravy over the biscuits and serve.

• Calories: 550
• Protein: 21g
• Fat: 38g
• Carbohydrates: 35g
• Sugar: 4g
• Fiber: 1g

Corned Beef Hash

• 2 cups cooked corned beef, diced
• 2 cups potatoes, peeled and diced
• 1/2 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Melt butter in a large skillet over medium heat.
2. Add the onion and bell pepper and cook until they are soft and translucent, about 5 minutes.
3. Add the potatoes and corned beef to the skillet and cook until the potatoes are browned and crispy, stirring occasionally, about 10-15 minutes.
4. Season with salt and pepper and serve hot.

• Calories: 370
• Protein: 17g
• Fat: 18g
• Carbohydrates: 33g
• Sugar: 4g
• Fiber: 4g

Conclusion