Carrot cupcakes packed with raisins and topped with a sweet glaze—fruity, hearty, and a little old-fashioned.

Wholesome cupcakes made with oats and bananas—great for breakfast or healthier snacking.

Apples and pork are a classic flavor combo, so I decided to incorporate some diced apple into breakfast sausage. I had Jonagolds on hand but another sweet to slightly tart apple would make a fine substitute. —hardlikearmour

And today's stove-top meal is... Breakfast Sausage! It's what's for dinner (well, tonight, anyways). I recently bought a jar of juniper berries in hopes of using them in something fabulous (homemade gin, anyone?), but had a pound of Berkshire pork in the freezer and a hankerin' for some sausage, so this is the result. —mrslarkin

This recipe came to me right as I was about to overextend myself: I'm 8 mos pregnant and, with a day of cooking ahead of me, almost decided to whip up impromptu blueberry corn muffins for breakfast.

It’s good to have two or three dried fruits, a couple of different nuts, and a few seeds like sesame, flax, or even hemp. I played around with various things I had in my pantry for sweetness and ultimately settled on date molasses, but honey is great or that Turkish favorite pekmez.

The vegan answer to scrambled eggs, this easy dish is sure to become one of your meatless favorites. —Gena Hamshaw

Leftover crisp makes such a good breakfast, why not make a crisp specific for breakfast?! This one is full of early summer flavors as well as wholesome oats and nuts. —fiveandspice

Why aren't more of us eating egg salad in the morning? I only waited twenty-nine years to ask myself this question and, well, here we are. I wanted to make this egg salad taste as rich as the traditional version we all grew up with, so I used half real full-fat mayo, for flavor and creaminess, and half low-fat Greek yogurt, to save calories. And I couldn't resist mixing in salty, smoky crumbled bacon. Recipe from Eating in the Middle by Andie Mitchell (Clarkson Potter, 2016). —Andie Mitchell

Slices of bread stuffed with sweet, ripe bananas, baked to golden perfection. A comforting dish with warm banana flavor, great for leisurely mornings or a special weekend breakfast.

Stuffed with a cinnamon-raisin filling, this version is warm, sweet, and comforting. Perfectly spiced and satisfying, especially when served with maple syrup.

It will be different, but still delicious. I have made breakfast tacos with cured sausages many times and heartily enjoyed!

Classic French toast batter pressed in a waffle iron. Crispy ridges and soft centers make this hybrid dish ideal for syrup or whipped cream toppings.

Simple and crowd-pleasing, this overnight-friendly version is oven-baked to create a fluffy interior with a lightly crisped top. Great for brunch prep.

We were instantly in love with our new breakfast treat.

Blueberries and creamy filling tucked between slices of bread with a citrus twist. A bright, fruity, and indulgent take on stuffed French toast.