I’ve always been a breakfast person. Who doesn’t want to wake up and eat something delicious? When my kids were growing up, I put the energy I now devote to steering the nocrumbsleft ship into preparing my kids’ meals—and I was quite devoted!

I especially wanted to provide a good start to their day, so I served them all manner of goodness in the form of hot breakfasts before school: overnight steel cut oatmeal, fruit compote, and Bircher muesli (the Swiss version of overnight oats). Breakfast time was one of the things I loved most about being a mother. It was a magical time to connect. While eating a lovely meal, they might share a dream, or a detail of their lives I might not otherwise have heard. On weekends, I loved to fix them something special, like the wonderful recipes you’ll find in this week’s issue.

Long before blogging even existed, I taught cooking classes at my kids’ school. (Parents were encouraged to be involved, and of course I jumped right in.) I was invited each year to make waffles for both kids’ classes. (The truth is, if you can make a lovely waffle, you are going to be invited back every year!)

I would recruit another mother, Stephanie Marks, and we’d create a gourmet waffle buffet, with a spread of colorful toppings to choose from. It was fun, and my kids enjoyed having their mom transport their classmates to waffle heaven. My beloved recipe for waffles originated from America’s Test Kitchen, but we adopted it as our own, with a little tweak.. Click here for the recipe. 

Our favorite French toast wasn’t gluten-free originally, and it certainly can be made using regular bread. Lucy considers it the greatest French toast recipe on earth, and I would be in a lot of trouble if I left it out of this issue. “Don’t run, sprint,” is Lucy’s advice if you’re at all tempted to make this dish. If you love somebody, this is one brilliant way to show them!

The Blueberry Crumble from my cookbook is the breakfast of champions. We have a similar dish with rhubarb and strawberries on the blog that’s perfect for spring. If you’re questioning crumble for breakfast, let me just say that it’s basically baked fruit with an oatmeal topping…what could be a better morning meal?

My Fiesta Breakfast is a classic: celebration eating at its best, and perfect if you’re doing Whole30. It’s a play on a nacho plate, and rather than tortilla chips, I use crispy, white-fleshed sweet potatoes.

Another sweet breakfast treat is my Lemon Drop Skyr Cakes. You certainly can serve this for dessert, but I think it’s absolutely delectable for breakfast.

Have you ever made an Idaho Sunrise? The recipe starts with a crispy potato skin that’s then filled with a lovely scrambled egg and a bit of cheese, and is most certainly topped with some bacon! I’d suggest making extra potato skins, because you’ll want to stretch this glorious meal across the whole week!

When people ask me which recipes from the cookbook are most underappreciated, my chilaquiles-inspired breakfast comes to mind. It’s wonderfully grain-free and a fabulous way to use my Tomato Confit Magic Elixir. Make those sweet potato crisps a few hours ahead of time and be warned: if you don’t hide them from yourself and others, they won’t last until breakfast!

If you want something easy, one-sheet cooking will get you there, and my Whole30 Sheet Pan Breakfast is the way to go. It’s deliciously simple, with a limited mess.

My Gluten-Free Chocolate Chip Buttermilk Oatcakes from the cookbook are extraordinary and so sumptuous. The original recipe is my sister’s. With my intention to eat less in 2021, I haven’t made them yet this year, because once you start with these pancakes, it’s pretty much impossible to stop. But I guarantee your favorite eaters will be thrilled when you set a plate of these gems on the breakfast table, and as I say in the book, morning is a special time when sweet memories are made.
 

These cinnamon and coconut paleo pancakes are an OG Nomster favorite on my website, Nom Nom Paleo. This breakfast treat is super simple to throw together with ingredients you may already have in your pantry and fridge: eggs, banana, coconut milk, and coconut flour!

Michelle Tam, Chief Eating Officer of Nom Nom Paleo
@nomnompaleo

There would be no way to talk about my favorite breakfasts without including Red Eggs from one of my favorite diners, Wishbone in Chicago. I always assumed it was a famous southern dish, and as it turns out, it’s their own creation. I asked them if we could include it this week, and they graciously gave us the recipe. When you’re in Chicago, you absolutely must eat at Wishbone, a classic that’s been open 31 years. Print the recipe below.

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Great recipes for delicious meals while creating memories to last a lifetime!

Lori Burgin, Crumble
@mrsb327
Bloomington, Illinois