Rise and shine! It’s time for breakfast! A few summers ago I was traveling through Vermont with a friend. We’d spent the night in a little roadside motel where the continental breakfast consisted of a vending machine and a pot of coffee that I’m pretty sure was left over from the night shift. The place was charming in every other way, but we were ravenous when we got back on the road. 

It was still early as we drove through the fog. Tall pine trees and occasional farmland framed the two-lane highway and then we had a vision. As we crested a hill, the trees gave way to rolling fields of grass and there in the distance was a sign that cheered two hungry and coffee-deprived travelers. 

I could be wrong, but I’m pretty sure at that moment the fog lifted, the morning sun warmed our skin, and I may have heard angelic voices. A rustic diner was just ahead! 

A kind waitress seated us, and I swear the menu was something from the best dream ever. Homemade pancakes with local maple syrup, fresh donuts, hash browns, baked oatmeal with wild Maine blueberries, eggs from the farm across the road, and bottomless cups of coffee.

I still remember that breakfast (pancakes and coffee!) with a smile and a hope that I can make it back to that diner someday. In the meantime, I’ve been happily making the breakfast recipes from this issue of RecipeLion Magazine. As much as I adore that diner, I love making breakfast and brunch in my own kitchen. I still get the bottomless cup of coffee and I don’t have to get out of my pajamas! Here are some of the recipes in this issue.

11 Ways to Enjoy Eggs

Sure, scrambled eggs are fine, but a Bacon and Gruyere Quiche will be on my breakfast menu forever. Smoky, salty bacon paired with rich, creamy Gruyere is the kind of breakfast that starts your day right. This is truly a classic recipe, too. It’s been around for about 700 years! Check out the recipe for a very brief and interesting history of this breakfast staple. Here are some of the other recipes you’ll find in this section: 

• Classic Western Omelet with Scallions: This is one of those recipes that doubles as a filling breakfast and a comforting dinner. Sweet bell peppers, earthy mushrooms, salty ham, and peppery scallions go perfectly with eggs. You won’t be disappointed – or hungry!
• Roasted Asparagus with Baked Sheet Pan Eggs: This recipe is good any time of the year, but if you make it in spring when those first asparagus spears are ready to harvest… just WOW! 
• Onion & Scallion Tart: Slow-cooked onions and fresh from the garden scallions and chives, combined with Feta cheese is a can’t-miss breakfast, although I’ve made this for dinner more than a few times.

13 Sweet Starts

When I walk into my favorite cafe on a weekend morning, the aroma of freshly baked bread and hot-from-the-oven cinnamon rolls is entirely enchanting. I could sit for hours, perfectly content to watch steam rise from a mug of coffee and listen to the bustle. With the right recipes, like these sweet treats, I can almost recreate that in my kitchen. Plus, at home my favorite seat is always available.

• Apple Cinnamon Coffee Cake: I don’t make coffee cake very often, but when I do, this is the recipe I reach for. It’s a real challenge to not eat the whole darn thing in one sitting. The brown butter glaze is reason enough to make this, but that cinnamon streusel crumb is a little piece of heaven in coffee cake form. 
• Lemon Donuts: Here in the northeast, donuts are a breakfast staple. You can’t go a city block without finding a donut shop with racks full of everything from your classic glazed donut to unique offerings that you won’t find anywhere else. Lemon donuts, however, are in a class by themselves. You get the perfectly light and fluffy donut with that special brightness that only lemon can provide. 
• German Apple Pancake: If you’re looking for a typical pancake, this isn’t it. If you’re hoping for a pancake that will transport you to a place of warmth and beauty, well, you may be in the right place. Spiced with cinnamon and nutmeg and sweetened with brown sugar and crisp apple slices, this pancake is not to be missed. 

7 Savory Sides

Breakfast isn’t all about the sweets. Savory sides can be great on their own, paired with eggs, or as an accompaniment to a sweet dish like pancakes. 

• Potato Pancakes: Latkes, potato pancakes, hash browns… whatever you want to call them, don’t miss out on the great taste. Yes, they do take a little work; this isn’t one of those quick breakfast items. However, they are soooo worth the effort. 
• Biscuits and Gravy: I don’t know what to say about biscuits and gravy other than you need to make them. Like right now. 
• Strawberry Avocado Toast: It’s a little sweet, a little savory, and a whole lot delicious. If you’re looking for the perfect way to take advantage of freshly picked strawberries, this is it. 

10 Healthy Smoothies and Juices

Sometimes you just want a quick, healthy breakfast to take on the run. Or you don’t feel like having a big meal. Either way, smoothies and juices are the perfect solution. They’re nutritious, quick to make, and some of them can be quite filling. 

• Strawberry Smoothie: Here’s another recipe that’s ideal for those spring days when the strawberries are ripe and juicy. It’s quick and easy to make and it is absolutely satisfying on those sunny mornings. 
• Watermelon Juice: Watch out, orange juice! There’s a new juice at the breakfast table. Not only is it delicious and nutritious; this recipe is a great way to use up all that watermelon you have in your fridge.
• Blueberry Tofu Smoothie: This vegan smoothie recipe is every bit as delicious as its dairy counterpart thanks to creamy silken tofu and fresh blueberries.

I hope you enjoy the latest issue of RecipeLion Magazine as much as we’ve enjoyed putting it together. We’re so happy to be here cooking with you and we’re looking forward to many more recipes, dishes, and meals to share. 

Happy cooking—and happy eating!

Kim Mateus
Editor & Publisher

P.S. Please enjoy this issue of RecipeLion Magazine, and let me know what you think about it by commenting below with your feedback! Your input is valuable to us and can help us make improvements.