Breakfast Recipes
Showing 212 recipes perfect for breakfast.
Adai
Protein-rich thick crepe made of mixed lentils and rice. Best served with avial or jaggery.
Ajwain Paratha
Layered flatbread flavored with carom seeds (ajwain) and roasted with ghee.
Akki Roti
Rice flour flatbread.
Aloo Methi
Dry stir-fry of potato cubes cooked with fresh, slightly bitter fenugreek leaves.
Aloo Paratha
Traditional flatbread stuffed with spiced mashed potatoes. Serve with butter and curd.
Aloo Pyaz Paratha
Layered wheat flatbread stuffed with spiced potatoes and finely chopped onions.
Aloo Sandwich
Toasted bread sandwich stuffed with a spiced boiled potato mash.
Appam
Serve appam hot with coconut milk or vegetable stew.
Arabic Coffee (Qahwa)
Spiced cardamom coffee.
Arisi Upma
Traditional Tamil Nadu breakfast made with broken raw rice, toor dal, and pepper-cumin tempering.
Banh Bao
Steamed pork buns.
Bedmi Poori Aloo
Crispy wheat pooris stuffed with a spiced urad dal paste, served with spicy potato curry.
Besan Cheela
Savory gram flour pancakes with onions, chillies, and fresh coriander. Quick and healthy.
Black tea
Classic oxidized tea.
Blini
Thin Russian pancakes.
Bread Pakora
Spiced potato sandwich dipped in gram flour batter and deep-fried.
Bread Upma
Savory spiced bread cubes.
Bubble and Squeak
Fried leftover vegetables and potatoes.
Bublik
Russian bread rings.
Ca Phe Sua Da
Iced coffee with condensed milk.
Canjica
Sweet white corn porridge.
Ceylon tea
Crisp black tea.
Chana Sundal
Black chickpea stir fry.
Chao Ga
Chicken rice porridge.
Cheese Dosa
Crepe filled with melted cheese.
Chilaquiles
Tortilla chips in salsa.
Chole Bhature
Puffed fried leavened bread served with spicy chickpea curry. A Punjabi favorite.
Chwee Kueh
Steamed rice cakes with preserved radish.
Clafoutis
Baked fruit dessert with batter.
Coconut Chutney
Classic side dish.
Crispy Layered Feta Spinach Borek
Flaky, golden phyllo pastry spiral filled with sautéed spinach, creamy feta cheese, ricotta, garlic, and dill, sprinkled with black sesame seeds.
Croissant
Buttery and flaky crescent rolls.
Crumpets
Griddle cakes with holes.
Dahi Puri
Hollow pooris filled with boiled potatoes, yogurt, sweet and green chutneys, topped with sev.
Dahi Vada
Fried lentil dumplings soaked in creamy sweet yogurt, garnished with tamarind chutney and cumin powder.
Dalia Khichdi
Healthy broken wheat porridge cooked with yellow lentils and vegetables.
Devilled Kidneys
Spicy breakfast kidneys on toast.
Dhokla
Steamed, spongy gram flour cake tempered with mustard, green chillies, and coconut.
Dhokla Khaman
Gujarati specialty steamed besan cake tempered with mustard and green chillies.
Dibba Rotti
Thick crispy pan-baked cake.
Dosa
Spread thin on a hot tawa for crispy dosas.
Dragon well (Longjing)
Pan-fired flat green tea leaves.
Earl Grey
Bergamot scented tea.
Egg Bhurji
Indian home-style scrambled eggs cooked with onions, green chillies, and fresh coriander.
Egg Dosa
Crepe topped with spiced beaten egg.
Eggs Cilbir
Poached eggs served over garlic-infused Greek yogurt and drizzled with warm Aleppo pepper butter.
Ensaimada
Spiral sweet pastry.
Fatayer
Spinach stuffed savory pastries.
Fatayer Spinach
Triangular savory spinach pastries.
Fatteh Hummus
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: Cut pita bread into 1-inch squares. Toss with 2 tablespoons olive oil and sea salt, then bake at 190°C (375°F) for 10-12 minutes until deeply golden and crunchy. Step 2: Simmer cooked chickpeas in water with ground cumin, minced garlic, and salt for 8 minutes until warm and fragrant. Drain, reserving 3 tablespoons of chickpea broth. Step 3: Whisk Greek yogurt, tahini, minced garlic, lemon juice, reserved warm chickpea broth, salt, and black pepper until completely smooth, silky, and pourable. Step 4: In a deep serving platter, arrange a layer of crispy pita chips, ladle the warm cumin-scented chickpeas over top, and pour the velvety tahini yogurt over everything. In a small skillet, heat ghee and sizzle pine nuts until golden brown. Pour the sizzling ghee and pine nuts immediately over the yogurt. Garnish with ground sumac, paprika, fresh parsley, and pomegranate seeds.
Fattet Hummus
Chickpeas, yogurt, and pita layers.
Fried Carrot Cake
Savory radish cake stir-fry.
Frittata
Italian omelet.
Ful Medames
Fava bean stew.
Full English Breakfast
Classic fry-up with eggs and bacon.
Genmaicha
Green tea with roasted rice.
Ghee Roast
Crispy paper-thin dosa smeared with ghee.
Ginger Chutney
Spiced ginger side dish.
Ginger Tea
Traditional spiced ginger tea.
Gobi Paratha
Flatbread stuffed with spiced grated cauliflower.
Godhuma Rava Upma
Broken wheat upma.
Greek Omelet
Omelet with feta and spinach.
Greek Yogurt with Honey
Simple healthy breakfast.
Green tea
Simple steeped green tea.
Grenki
Garlic fried bread.
Guayusa
Energizing holly tea.
Gyeran Jjim
Steamed egg.
Gyeran-mari
Rolled omelet.
Gyokuro
Shade-grown premium green tea.
Hojicha
Roasted green tea.
Hu Tieu
Clear noodle soup with pork.
Huevos Rancheros
Fried eggs on tortillas.
Idiyappam
Steamed rice string hoppers. Serve with sweetened coconut milk or vegetable stew.
Idli
Serve hot with Sambar and Coconut Chutney. Soak rice and dal for 4-6 hours before grinding.
Idli Upma
A quick breakfast made by crumbling leftover idlis and tempering them with mustard, green chillies, and curry leaves.
Jowar Dosa
Healthy gluten-free crepes made from sorghum.
Junshan yinzhen
Rare yellow tea.
Kachori Aloo
Puffed flaky pastry filled with spiced lentil mixture, served with aloo curry.
Kadalai Curry
Spicy black chickpeas curry cooked in roasted coconut gravy.
Kaiserschmarrn
Shredded pancake.
Kambu Dosa
Healthy, gluten-free crepes made from pearl millet and black lentils batter.
Kambu Kool
Nutritious and cooling pearl millet porridge mixed with sour buttermilk and raw onions.
Kanchipuram Idli
Spiced, aromatic idlis flavored with pepper, cumin, and ginger powder.
Kanda Batata Poha
Flattened rice cooked with onions, potatoes, turmeric, and peanuts.
Kara Adai
Spicy and thick mixed lentil crepe served with fresh butter or jaggery.
Kasha
Buckwheat porridge.
Kathi Roll Egg
Paratha wrap filled with a layer of egg, onions, green chillies, and tangy sauces.
Kathirikai Gotsu
Tangy mashed eggplant curry cooked with tamarind.
Kaya Toast
Traditional breakfast with coconut jam.
Kedgeree
Curried rice and smoked fish dish.
Korean Cream Cheese Garlic Bread
Soft brioche rolls sliced into star patterns, filled with whipped sweetened cream cheese, dipped in rich garlic butter custard, and baked golden.
Kothu Idli
Leftover idlis cut into cubes and stir-fried with onions, tomatoes, and idli podi.
Koulouri
Sesame seed bread rings.
Kozhukattai
Steamed savory dumplings.
Kozhukattai Sweet
Steamed rice flour dumplings stuffed with sweet coconut and jaggery.
Kuzhi Paniyaram
Savory rice batter dumplings.
Kuzhi Paniyaram Sweet
Sweet puffed dumplings made using rice batter and jaggery.
Labneh
Strained yogurt dip.
Lemon Poha
Lemon flavored flattened rice.
Lemon Tea
Refreshing hot lemon tea.
Maddur Vada
Crispy, onion-rich flat vadas flavored with curry leaves and semolina.
Makdous
Oil-cured stuffed eggplants.
Makki di Roti
Traditional Punjabi maize flour flatbread.
Manakish Za'atar
Flatbread topped with za'atar spice.
Masala chai
Spiced milk tea.
Masala Dosa
Stuff dosa with spiced potato bhaji before folding.
Masala Vada
Deep-fried spiced patties made with coarsely ground chana dal.
Matar Kachori
Crispy deep-fried flaky pastries stuffed with a spiced green peas filling.
Matcha
Whisked powdered green tea.
Medu Vada
Deep fry till golden brown and crispy on the outside.
Menemen
Classic Turkish egg dish with tomatoes and peppers.
Methi Dosa
Crepes flavored with fresh fenugreek leaves.
Methi Thepla
Gujarati flatbread made of wheat flour, gram flour, and fresh fenugreek leaves. Perfect for travel.
Migas
Breadcrumbs with chorizo and peppers.
Mint Chutney
Mint side dish.
Missi Roti
Spiced flatbread made of gram flour and wheat flour.
Miyeok Guk
Seaweed soup.
Mooli Paratha
Flatbread stuffed with spiced grated radish and coriander.
Moong Dal Cheela
Healthy and protein-packed yellow lentil crepes, optionally stuffed with paneer.
Moringa tea
Nutrient-rich herbal tea.
Muttai Paniyaram
Egg paniyaram - savory dumplings with egg and onion.
Mutton Ishtu
Soothing Kerala Syrian Christian slow-simmered mutton stew cooked with tender potatoes, carrots, green chilies, and aromatic whole spices bathed in velvety fresh coconut milk tempered in coconut oil with fresh curry leaves.
Namkeen Sevai
Vermicelli breakfast cooked with onions, peas, and mild spices.
Nasi Lemak
Fragrant coconut rice with condiments.
Neer Dosa
Delicate, lace-like, thin rice crepes from coastal Karnataka.
Oats Dosa
Instant crispy crepes made with rolled oats, rice flour, and yogurt batter.
Oats Upma
Healthy rolled oats with vegetables.
Onion Uttapam
Thick rice-lentil pancake topped with onions.
Othappam Podi
Thick rice crepe topped generously with spicy gun powder (podi) and sesame oil.
Paneer Bhurji
Scrambled paneer cooked with green peas, onions, tomatoes, and mild spices. Quick dinner.
Paneer Bhurji Kathi Roll
Wrap made with paratha stuffed with spiced paneer bhurji.
Paneer Bhurji Toast
Spiced scrambled cottage cheese served over buttered crispy toasts.
Paneer Paratha
Wheat flatbread stuffed with spiced grated paneer. High protein breakfast.
Pão de Queijo
Authentic cheesy tapioca bread rolls.
Pathiri
Soft, thin, gluten-free flatbread made of cooked rice flour, a Malabar classic.
Pesara Dosa
Spiced whole green gram crepes from Andhra Pradesh. Serve with ginger chutney.
Pfannkuchen
Thin German crepes.
Podi Dosa
Crepe smeared with gun powder.
Podi Idli
Mini idlis tossed in a generous amount of ghee and spicy gun powder.
Poha
Light and fluffy flattened rice dish with peanuts and spices.
Poha Bread Upma
Quick breakfast made by scrambling bread slices and cooking with mustard, peanuts, and turmeric.
Poori
Puff fried wheat flatbread. Serve hot with potato masala or kurma.
Poori Bhaji
Deep-fried wheat pooris served with a simple, spicy potato curry.
Potato Bonda
Batter-fried potato mash dumplings flavored with ginger, turmeric, and mustard.
Potato Masala
Classic spiced potato side dish for Poori and Masala Dosa.
Puli Upma
Tangy upma made from rice rava and tamarind extract, flavored with roasted peanuts.
Puttu
Steam puttu in a puttu maker using layered rice flour and grated coconut. Serve with kadala curry or banana.
Puttu with Kadala Curry
Kerala steamed rice cake served with a spicy black chickpeas coconut curry.
Qudsiyeh
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: In a saucepan, gently simmer cooked fava beans (foul mudammas) with water, ground cumin, minced garlic, and salt for 8 minutes. Partially mash with a fork to create a hearty, rustic textured stew. Step 2: Prepare creamy hummus by blending cooked chickpeas with tahini, lemon juice, garlic, cold ice water, and salt until silky smooth and aerated. Step 3: Prepare fiery Jerusalem tatbila sauce by pounding green chilies, garlic, lemon juice, olive oil, and salt in a mortar and pestle into a vibrant spicy dressing. Step 4: To assemble, spoon a generous ring of silky hummus around the edge of a wide shallow serving bowl. Ladle hot spiced fava bean stew into the center crater. Drizzle tatbila sauce generously over top, finish with extra virgin olive oil, ground cumin, sumac, fresh parsley, and whole warm chickpeas. Serve immediately with warm fluffy pita bread.
Quiche aux Épinards
Spinach and cheese quiche.
Quiche Lorraine
Classic egg tart with bacon and cheese.
Ragi Dosa
Finger millet crepes.
Ragi Roti
Rustic flatbread made with finger millet flour, chopped onions, green chillies, and curry leaves.
Ragi Upma
Healthy semolina-style breakfast made from finger millet flour and vegetables.
Rava Dosa
Instant, thin, crispy crepe made with semolina and rice flour.
Rava Idli
Instant semolina steamed cakes.
Rava Khichdi
A colorful and soft rava dish made with mixed vegetables and ghee.
Rava Paniyaram
Soft instant paniyarams made with rava and yogurt.
Rava Upma
Roast rava well before adding to boiling water to avoid lumps.
Revuelto de Setas
Scrambled eggs with mushrooms.
Roasted brown rice tea
Roasted rice tea.
Roti Prata
Flaky South Indian-style flatbread.
Sabudana Khichdi
Tapioca pearl pilaf cooked with potatoes and roasted peanuts, popular during fasts.
Sakkarai Pongal
Sweet and rich rice-lentil pudding sweetened with jaggery, flavored with cardamom, and loaded with ghee-fried cashews.
Sambar
Lentil vegetable stew.
Scallion Pancake
Prep Time: 30 minutes | Cook Time: 15 minutes Step 1: In a large mixing bowl, combine all-purpose flour with boiling hot water, stirring with chopsticks until shaggy, then stir in cold water. Knead for 8 minutes until a smooth, pliable dough forms. Brush with vegetable oil and rest covered for 30 minutes. Step 2: Prepare aromatic roux paste by mixing 2 tablespoons flour, toasted sesame oil, Chinese five-spice powder, and fine sea salt in a small bowl. Step 3: Divide dough into 4 portions. Roll each portion out very thinly on an oiled work surface into a translucent rectangle. Spread a thin layer of the spiced oil roux over the surface and sprinkle generously with finely sliced green scallions. Roll tightly into a long rope, twist into a spiral snail shape, tuck end underneath, and rest for 10 minutes. Flatten gently with a rolling pin into a 7-inch disc. Step 4: Heat vegetable oil in a heavy cast iron skillet over medium heat. Fry pancakes for 3 minutes per side until golden brown, blistering, and crisp. Use two spatulas to squeeze and fluff the pancake from the edges to shatter the flaky internal layers. Cut into wedges and serve hot with a dipping sauce of soy sauce, Chinkiang vinegar, and chili oil.
Semiya Biryani
Spiced vermicelli pulao cooked with mixed vegetables, mint, and whole spices.
Semiya Upma
Vermicelli upma.
Sencha
Steamed green tea.
Set Dosa
Very soft, spongy, thick dosas served in a set of 2 or 3.
Sevai Coconut
Steamed rice vermicelli mixed with freshly grated coconut and tempered.
Sevai Lemon
Steamed rice vermicelli tossed with lemon juice, turmeric, and a crunchy tempering.
Sevai Pepper
Rice vermicelli tossed with crushed black pepper, cumin, and cashews.
Shakshuka
Poached eggs nestled in a rich, spiced tomato and red bell pepper sauce infused with cumin, paprika, garlic, and topped with crumbled feta and fresh herbs.
Silver needle
Young white tea buds.
Sooji Halwa
Sweet semolina pudding cooked with ghee and milk, often served with Poori.
Sooji Toast
Crispy bread toast topped with semolina and yogurt veggies.
Spanakopita Greek Spinach Pie
Authentic Greek baked pie with crispy golden phyllo pastry sheets enclosing a tangy filling of spinach, feta cheese, ricotta, dill, and olive oil.
Spiced Herbal Tea
Soothing tea with local spices.
Sprouted Moong Salad
Raw sprouted moong beans tossed with onions, tomatoes, cucumber, lemon, and spices.
Stuffed Paratha Roll
Handheld whole wheat roll stuffed with spiced potato and paneer.
Sucuklu Yumurta
Spicy sausage with eggs.
Suji Toast
Crispy bread slices topped with a mixture of semolina, cream, and chopped vegetables.
Sweet Appam
Puffed sweet appams made with banana and jaggery.
Sweet Puttu
Sweet steamed rice flour.
Syrniki
Cottage cheese pancakes.
Tamagoyaki
Japanese rolled omelet.
Thai Omelette
Crispy Thai style omelette.
Thakkali Kurma
Spicy tomato coconut gravy, an excellent light side dish for Chapati and Idli.
Thattil Kutti Dosa
Small, soft, and thick dosas made in batches of 4, served with spicy garlic chutney.
Tomato Chutney
Tangy side dish.
Tomato Sevai
Steamed rice vermicelli tossed in a spicy tomato-onion masala.
Tortilla Española
Classic Spanish potato omelet.
Turkish Cilbir Eggs
Poached eggs resting on warm garlic-infused yogurt, drizzled with spicy Aleppo pepper brown butter and finished with fresh dill.
Turkish Egg Cilbir
Warm garlic-infused yogurt topped with poached eggs, drizzled with spicy Aleppo pepper butter and fresh dill.
Turmeric tea
Anti-inflammatory tea.
Ulundhu Kali
Highly nutritious sweet fudge made of black urad dal flour and sesame oil.
Ulundhu Kanji
Urad dal porridge.
Vada Curry
Spiced lentil dumpling curry.
Vada Pav
Spicy potato fritter in a soft bun smeared with dry garlic chutney.
Veg Mayonnaise Sandwich
Cold sandwich made with chopped vegetables mixed with mayonnaise.
Ven Pongal
Serve hot topped with ghee and accompanied by Sambar and Coconut Chutney.
Vendhaya Kali
Traditional healthy sweet fudge made with fenugreek seeds, rice, and dark palm jaggery.
Welsh Rarebit
Savory melted cheese sauce on toasted bread.
Wheat Dosa
Wheat flour crepes.
Wheat Rava Khichdi
Healthy broken wheat cooked with loaded vegetables and mild spices.
Whipped Feta Dip with Roasted Cherry Tomatoes & Honey
Silky, creamy whipped feta blended with Greek yogurt and garlic, crowned with blistered garlic-thyme roasted cherry tomatoes and warm honey-chili drizzle.
White peony
White tea with buds and leaves.
White tea
Delicate buds and leaves.
Xoi Ga
Sticky rice with shredded chicken.
Yellow tea
Lightly fermented tea.
Yerba mate
Energizing herbal infusion.
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