National Breakfast Month: Celebrate with 29 recipes

September happens to be National Breakfast Month, and it only seems fitting to have an entire month devoted to celebrating the most important meal of the day -- or at least what's supposed to be the first.

Whether you're into pancakes, waffles or veggie omelets, we've got you covered. And the best part? You can eat breakfast any time you want.


We've dropped a few recipes below or click through this 29-image photo gallery for more ideas. The links to the recipes are in the captions.

Cornmeal pancakes

Total time: 30 minutes

Servings: 2 to 4

1 cup white or yellow cornmeal
1 teaspoon salt
2 tablespoons melted butter
1 to 2 tablespoons honey, sugar or syrup
1 cup boiling water
1/2 cup milk
1 egg
1/2 cup flour
2 teaspoons baking powder
1. Combine the cornmeal, salt, butter and honey in a large, heavy bowl. Pour the boiling water over top and whisk well to combine. Cover tightly and let stand at least 10 minutes.

2. Measure the milk into a measuring cup. Add the egg and beat well with a fork until smooth. Stir this into the cornmeal mixture.

3. Sift together the flour and baking powder and stir into the cornmeal mixture with a few swift strokes.

4. Heat the griddle until a few drops of water dance and skitter across the surface. Butter or grease the griddle lightly, then pour the batter in one-third-cup measures. Cook until bubbles stop appearing and the top surface appears slightly dry, about 3 minutes. Turn and cook just until the center feels set and no longer liquid, 1 to 3 more minutes. This makes about 8 pancakes.

5. Serve immediately with syrup or jam, or keep warm on a cookie sheet in a 200-degree oven.

Each of 4 servings: 280 calories7 grams protein44 grams carbohydrates3 grams fiber9 grams fat5 grams saturated fat71 mg. cholesterol8 grams sugar868 mg. sodium.

Square One Dining's French toast

Total time: 1 hour, 15 minutes, plus chilling time 

Servings: 4

1 1/2 cups heavy cream, divided

3/4 of a vanilla bean (split lengthwise)

1/2 cup plus 2 tablespoons sugar

Generous 1/2 teaspoon kosher salt

10 egg yolks

1 tablespoon clarified butter

1 loaf brioche bread, sliced into 1/2 -inch thick slices

1. To make the crème anglaise, place 1 cup of the cream in a medium saucepan over low heat. Scrape the seeds of the vanilla bean pod into the cream, then drop in the pod too. Bring just to a simmer. Remove from the heat and allow to infuse for 30 minutes.

2. In a small bowl, combine the sugar and salt. In a medium bowl, whisk the yolks. Whisk half of the sugar-salt mixture into the cream, and whisk the other half into the egg yolks. Slowly pour the warm cream into the bowl with the egg yolks, whisking constantly until incorporated. Pour the mixture back into the saucepan and return the pan to low heat.

3. Cook the mixture, stirring constantly but not vigorously until the mixture thickens, making sure to prevent the mixture from curdling. When thickened, remove the mixture from the heat and strain through a fine mesh strainer into a medium bowl, discarding any solids and the vanilla pod. Whisk in the remaining one-half cup heavy cream, and whisk over an ice water bath to cool. Cool the crème anglaise in the refrigerator, preferably overnight for the flavors to develop.

4. To make the French toast, heat a sauté pan or griddle over medium heat until hot. Add enough of the clarified butter to thinly coat the surface of the pan. Dip the bread, one slice at a time, into the crème anglaise to coat on both sides, then remove, shaking off any excess batter.

5. Place the bread on the pan or griddle and grill 2 minutes per side, until golden brown on both sides. Remove and set aside in a warm place. To serve, place four slices on a warm plate and serve immediately with softened butter and maple syrup on the side.

Each serving: 928 calories; 15 grams protein; 66 grams carbohydrates; 1 gram fiber; 68 grams fat; 39 grams saturated fat; 779 mg. cholesterol; 292 mg. sodium.


Total time:
 45 minutes, plus cooling time for the béchamel


Béchamel sauce

2 cups milk

1/4 cup (1/2 stick) butter

1/3 cup plus 1 1/2 tablespoons flour

Salt and pepper

Pinch nutmeg

1. In a medium, heavy-bottom saucepan, heat the milk over medium heat just until bubbles appear around the edge. Reduce the heat and keep the milk warm over very low heat.

2. Meanwhile, in a large, heavy-bottom saucepan, melt the butter over low heat. When it bubbles, whisk in the flour and continue to cook until the mixture forms a golden roux, 3 to 4 minutes.

3. Whisking constantly, add the warm milk in a steady stream. Bring the mixture to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes. Season to taste with one-half teaspoon salt and a few grinds of black pepper, along with the nutmeg, or to taste. Remove from heat and set aside until cooled. This makes about 2 cups sauce.

For 26 more breakfast recipes, click here.