Hearty breakfasts and brunch ideas that go beyond toast — egg dishes, waffles, breakfast wraps, and air-fryer morning favourites. Most are ready in under 20 minutes.
Old-fashioned rice waffles from the 1910 Picayune Creole Cookbook. Cooked rice folded into a light milk-and-egg batter, leavened with whipped egg whites for crispy, fluffy waffles. A clever way to use up leftover rice — and it can be made gluten-free.
A crispy fried-cheese cone filled with soft, fluffy poached-in-water eggs and topped with crispy bacon. A playful, savory breakfast that looks like an ice cream cone.
A whole block of feta baked with eggs in the air fryer until melty, then forked through into creamy Mediterranean swirls and rolled into a tortilla. Restaurant-quality from one dish.
A bacon-and-egg breakfast bun: soft-boiled eggs mashed creamy with mustard, mayo, and chili flakes, piled with crispy pressed bacon inside a soft split bun.
A soft, cheesy corn "pancake" made in the air fryer, then folded like a taco around cream cheese, ham, and fresh tomato. Warm, a little sweet, and genuinely better than bacon and eggs.
A French-toast-style air-fryer sandwich: egg-soaked bread layered with ham, cheddar, and tomato, capped with a second slice cut with two windows, sprinkled with parmesan, and finished with two yolks baked right into the holes.
A protein-packed air-fryer breakfast: cottage cheese baked with eggs, spooned into crispy homemade tortilla cups, topped with mozzarella and crisped again. Creamy center, crunchy edge, melty top.
Silky, custard-soft steamed eggs the Japanese way — just eggs and chicken broth in a 1:2 ratio, gently steamed until they jiggle. Finished with sesame oil, soy sauce, and scallions. Done in under 10 minutes.
Garlic cheese tortilla rolls: spread tortillas with garlic-herb butter, layer with mozzarella, roll into a log, slice into thick pinwheels and bake in a muffin mold at 180°C until golden, gooey and pull-apart.
Protein-rich savoury muffins: whisk eggs with cottage cheese, sun-dried tomatoes, Parmesan and mozzarella into a quick flour batter, spoon into silicone molds and bake at 180°C until puffed and golden.
Parmesan cloud egg muffins: whip the whites to stiff peaks, fold in Parmesan, red pepper flakes and scallions, then bake around a whole yolk at 180°C just until set outside and runny in the centre.
Ham, egg and cheese croissant cups: press croissant halves into a muffin tin, tuck in folded ham, pour over beaten egg and pile on melting cheese, then bake at 180°C until golden and set.
High-protein breakfast pizza: blend cottage cheese and eggs, stir into an almond-flour batter, spoon into rounds, top with sauce, cheese and pepperoni, and bake at 180°C until melted and bubbling.
Savoury breakfast rings baked in a donut pan: layer shredded cheddar, whisked egg, fresh onion and crispy bacon, then bake at 180°C for 20 minutes until risen and golden. A high-protein, make-ahead breakfast you can eat on the go.
Healthy chocolate banana waffles: mash a banana, whisk with eggs, honey, a little flour and cocoa, and cook in a waffle maker for 5 minutes. A wholesome dessert-for-breakfast, ready in 10 minutes.
Easy cheese chaffles: mix egg with grated mozzarella, parmesan and garlic, then cook in a waffle iron for 3–4 minutes into a crispy, cheesy, keto-friendly waffle. Ready in under 10 minutes.
Crispy corn cheddar waffles: stir drained corn with cheddar, egg and a little flour, then press into a hot waffle maker for 6 minutes until the cheese sets into a golden, crispy shell around juicy kernels.
Golden hash brown waffles: grate potato and onion, mix with egg, flour and salt, and cook in a waffle maker for 8 minutes into crispy, golden potato waffles. Serve with a spoonful of sour cream.
Sheet-pan breakfast sandwiches: whisk eggs with mozzarella and cream cheese right in the pan, layer salami and garlic-buttered toast on top, bake at 180°C until set, then cut and fold into sandwiches. Feeds four fast.
Air-fryer breakfast frittata: whisk eggs with cream, mushrooms, cherry tomatoes, spinach and cheddar, pour into a parchment-lined basket and air-fry at 180°C until set and golden. A quick, veggie-packed brunch.
Cheesy bacon breakfast roll: crisp bacon, melt cheddar over tomato, set eggs on top with jalapeño and piri piri, then flip, spread mayo, add salad and roll it up. A hearty, bread-free handheld breakfast in 15 minutes.
Butter garlic eggs: cook soft, custardy eggs, then fold them into a garlicky butter-and-cream sauce with paprika and parsley. Rich, restaurant-style scrambled eggs in 15 minutes — best piled on toast.
Heavy breakfast plate: crack eggs into a parchment-lined air fryer basket, tuck in mozzarella balls and smoked sausage, add a dollop of pesto and air-fry at 180°C for 15 minutes. A loaded one-basket breakfast.
Rice paper feta burek: mix feta with egg and mozzarella, roll the filling in softened rice paper, coil into a spiral, sprinkle with sesame and air-fry at 180°C for 15 minutes until golden and crispy. A quick burek-style snack.
Air-fryer egg and cottage cheese cups: bake cottage cheese with eggs into a fluffy scramble, spoon into crisp tortilla cups, top with mozzarella and air-fry until melted. A high-protein, handheld breakfast.
Breakfast tortilla plate: line a mold with a tortilla, layer spinach, ham and feta, pour over beaten eggs, top with cherry tomatoes and air-fry at 170°C until set and golden. A protein-packed breakfast pie.