Beat Breakfast Boredom With These 7 Brilliant Breakfast Recipes

breakfast recipes

Boring breakfast? Never heard of her. It’s 2021 and it’s time to shake up our breakfast routine with some actually exciting breakfast recipes. Ditch the scrambled eggs and bacon and dive mouth-first into these crazy good (and fun!) breakfast recipes!


Breakfast Pull-Apart Bread

Thanks to BellyFull for the recipe!




  • 7 slices bacon, diced small

  • 3 tablespoons unsalted butter

  • 1 tube refrigerated Pillsbury Grands biscuits

  • 3 large eggs, beaten

  • 1/3 cup shredded sharp cheddar cheese

  • 1/3 cup shredded monterey jack cheese

  • 2 scallions, finely diced


  1. Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside.

  2. Preheat the oven to 350F.

  3. Put the butter in a nonstick bundt pan coated liberally with cooking spray and let it melt in the preheating oven.

  4. While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, cooked bacon, eggs, both cheeses, and scallions together.

  5. Once the butter has melted, give the bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any cheese and bacon pieces that get left behind.

  6. Bake for 25-27 minutes or until golden.

  7. Run a dull knife around the edges of the pan to loosen. Turn out on a dish and enjoy!

French Toast Nuggets

Thanks to Happy Hooligans for the recipe!



  • 8 slices white bread

  • 2 eggs

  • 1/4 cup milk

  • 1 tbsp sugar

  • 1 tsp vanilla

  • 3 tbsp butter for frying

Cinnamon and Sugar Topping

  • 1/4 cup sugar

  • 1 tsp cinnamon


  1. Tear each slice of bread into 4 equal pieces. (You can cut the crust off first if you want to!)

  2. Roll and smash each portion of bread into a tight ball.

  3. Mix the eggs, milk, sugar and vanilla in a small bowl with a whisk.

  4. Dip each ball of bread into the egg mixture to lightly coat it.

  5. Melt butter in a large frying pan. Fry the ‘nuggets’ in the butter until golden brown. Depending on the pan size, this step may have to be done twice in order to cook all ‘nuggets’.

  6. Mix together the sugar and cinnamon in a large zip-top bag. 

  7. Place all of the cooked ‘nuggets’ into the cinnamon and sugar zip-top bag. Zip the top and shake to coat the ‘nuggets’.

  8. Enjoy!

Egg & Cheese Hash Brown Waffles

Thanks to Yellow Bliss Road for the recipe!



  • 20-ounce package Simply Potatoes Shredded Hash Browns

  • 3 eggs

  • 1/4 cup milk

  • 1 cup shredded sharp Cheddar Cheese

  • 1/4 cup fresh chopped chives plus some for garnishing

  • Salt & pepper

  • Sour cream for serving, if desired


  1. Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.

  2. In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.

  4. *Tip: Turn your oven to the “warm” function and place finished waffles on a baking sheet in the oven to keep warm which the rest are cooking.

Peanut Butter Oatmeal Breakfast Bars

Thanks to Joy Food Sunshine for the recipe!



  • 1 ½ cup quick cooking oats (can use old fashioned but they will be chewier)

  • ½ cup almond meal

  • ½ cup flaxseed meal

  • 2 tsp ground cinnamon

  • ½ tsp sea salt

  • 2-4 TBS plant-based vanilla protein powder (optional)

  • 1 tsp pure vanilla extract

  • 2 bananas ripe and mashed

  • ½ cup applesauce

  • 1/4 cup creamy peanut butter

  • 2 TBS honey or maple syrup for vegan option

  • More peanut butter for the top (about ¼ cup)


  1. Preheat oven to 350 degrees F. Grease an 8×8 square baking dish.

  2. In a small bowl combine the dry ingredients (oats, almond meal, flaxseed, salt, cinnamon and protein powder if using), set aside. (Alternately add the dry ingredients after mixing the wet ingredients). 

  3. In a large bowl mash the banana. Add applesauce, honey, 1/4 cup peanut butter and vanilla. Mix well.

  4. Stir dry ingredients into wet until combined. Spread mixture into the pan (should be moist but NOT soupy).

  5. Bake 20 minutes (should be slightly brown around the edges and top should be set), remove from oven and spread peanut butter over the top of the bars (I like a really thick layer of peanut butter but it’s to your own preference)

  6. Continue baking for 10 minutes more or until firm and lightly browned around the edges. At this point the peanut butter layer will have tiny little bubbles in it.

  7. Cool completely in the refrigerator and cut into 6 or 9 bars. Wrap each with plastic wrap and store in an airtight container in the fridge for a quick grab and go breakfast!

Easy Freezer Breakfast Sandwiches

Thanks to Firework Philosophy for the recipe!




  • English muffins (however many you want to make)

  • Eggs (1 egg per muffin)

  • Sliced deli ham (1/2 – 1 slice per muffin)

  • Sliced American cheese (1 slice per muffin)


  1. Heat a ceramic or non-stick skillet on medium heat. Crack the eggs into a bowl and whisk. Add eggs to skillet and use a spatula to stir and cook the eggs through. Cool slightly.

  2. Split each English muffin and lay them out on a baking sheet.

  3. Pat the deli ham dry and cut each slice into quarters so each piece fits on an English muffin half without much overhang.

  4. Depending on your preference for the amount of ham on each sandwich, place 1/2 to 1 whole slice of ham on half of the muffins. Leave the other muffin halfs for the tops. (I used 1/2 slice of ham per sandwich.)

  5. Add one slice of American cheese on top of the eggs. (I tore each cheese slice into quarters and layered them on the sandwiches to avoid too much overhang.)

  6. Add the tops of the muffins to each sandwich and wrap each one tightly with plastic wrap. (The press’n seal wrap works really well for this.)

  7. Add the wrapped sandwiches to freezer bags labeled with reheating instructions.

  8. REHEATING INSTRUCTIONS: Remove plastic wrap. Wrap in paper towel. Microwave for 1 minute. Flip and microwave for 30-45 seconds or until warmed through.

Quick and Healthy Breakfast Quesadillas

Thanks to A Cultivated Nest for the recipe!



  • Small flour tortillas

  • Peanut butter (or almond butter, or nut-free alternative)

  • Fresh mixed berries, washed and sliced

  • Chocolate chips


  1. Lightly grease a sauté pan with butter or oil and turn your burner to medium heat. Or pre-heat your quesadilla maker.

  2. Spread a tablespoon or two of peanut butter on two tortillas.

  3. Arrange a handful of berries onto one peanut butter tortilla.

  4. Top with about 10 chocolate chips.

  5. Place the second peanut butter tortilla peanut butter side down onto the fruit filled tortilla.

  6. Cook both sides until lightly browned, slice, and enjoy your healthy breakfast quesadilla!

Maple Pecan Baked Oatmeal

Last but not least on our breakfast recipes list, thanks to Eating Bird Food for the recipe!



  • 2 cups rolled oats

  • 1/2 cup pecans, chopped and divided

  • 1/4 cup pure maple syrup, plus more for serving

  • 1 teaspoon baking powder

  • 1 1/2 teaspoons ground cinnamon

  • Scant 1/2 teaspoon fine-grain sea salt

  • 2 cups unsweetened almond milk

  • 1 large egg (or 1 Tablespoon flaxseed)

  • 2 Tablespoons melted coconut oil

  • 2 teaspoons pure vanilla extract

  • 2 ripe bananas, sliced

  • cooking spray


  1. Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.

  2. Mix dry ingredients: In a large bowl, mix together the oats, half the pecans, baking powder, cinnamon, and salt.

  3. Carefully pour oatmeal mixture into the prepared baking dish.

  4. Scatter the remaining pecans across the top.

  5. Bake: Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.


Did these fun breakfast recipes look as mouthwatering to you as they did to us? Let us know your favorite breakfast recipes in the comments!

If You Want More Yummy Recipe Ideas, You Should Read:

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