:max_bytes(150000):strip_icc()/potato-rosti-FT-RECIPE0624-bd5493f460244480905e9cbe19b7e5ad.jpg "16 Eggless Breakfast Ideas")
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Eggs often take center stage at breakfast time. But egg shortages and skyrocketing prices caused by the avian flu have turned the once-humble breakfast staple into a luxury item for many of us. Whether you can't find eggs right now or simply prefer an eggless or vegan breakfast, here are 15 easy and satisfying recipes that will make a brunch gathering or any weekday morning feel a little more special — no eggs required.
Açai Smoothie Bowl
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Phoebe Hausser / Food Styling by Chelsea Zimmer
Made with creamy coconut milk, açai, and mixed berries, the luscious base of this smoothie bowl from F&W recipe developer Renu Dhar is topped with macadamia nuts, coconut chips, and fresh fruit for a riot of flavors and textures.
Bagel and Lox Sandwiches with Beet Cream Cheese
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
A punchy cream cheese — made with chopped beets, horseradish, scallions, dill, and garlic salt — upgrades this bagel and lox sandwich from F&W senior food editor Cheryl Slocum.
Muesli
Matt Taylor-Gross / Food Styling by Barrett Washburne
Make a large batch of this muesli from associate director of food, Chandra Ram, with dried fruit, coconut flakes, and assorted nuts. Keep on hand for adding to a combination of Greek yogurt, milk, and fresh fruit any time you need a quick breakfast.
Buttery Buttermilk Biscuits
You only need six pantry staples for these golden-brown biscuits from former F&W food editor Grace Parisi — and eggs aren't one of them. Tangy buttermilk flavors and tenderizes the dough.
Tofu Bhurji
Medium-firm tofu crumbles into a scrambled egg–like consistency for this breakfast dish from former F&W editor Antara Sinha, inspired by Indian anda bhurji. They're also a great canvas for the flavors of tomatoes, ginger, turmeric, and kala namak (black salt).
Potato Rösti with Smoked Salmon
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Inspired by the classic breakfast of bagels and lox, F&W recipe developer Marianne Williamson tops this crisp potato pancake with crème fraîche, smoked salmon, capers, red onions, and dill.
Banana Almond Butter Smoothie
Matt Taylor-Gross / Food Styling by Ali Domrongchai
These thick and nutty smoothies from F&W editor of news and trending Merlyn Miller call for just four ingredients: oat milk, almond butter, a frozen banana, and Medjool dates for sweetness.
Green Smoothie Bowl
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Phoebe Hausser / Food Styling by Chelsea Zimmer
This vibrant, creamy smoothie bowl from F&W recipe developer Nicole Hopper is chock-full of nutritious ingredients like spinach, pineapple, avocado, and ginger. Toppings like fresh berries, toasted almonds, and granola add crunch and some extra sweetness.
Purple Daikon Coconut Yogurt Toast with Peanut Salsa
Chef Woldy Reyes upgrades plain toast with a thick coconut yogurt, peppery daikon radishes, and a lime and chile peanut salsa inspired by Mexican salsa macha.
Kru Nid’s Khao Tom (Thai Breakfast Porridge with Bacon)
This comforting rice porridge bowl from chef Oranji Promsatit, made with fragrant jasmine rice, is topped with flavor-packed ingredients like thick-cut maple bacon, fermented mustard greens, Thai chiles, and fish sauce.
Double Lemon Scones
Fresh lemon juice and poppy seeds go into both the dough and icing for these delightfully tender scones from F&W contributor Justin Chapple.
Scrambled Tofu with Potatoes, Mushrooms and Peppers
Firm tofu is a surprisingly effective substitute for eggs in this fully vegan scramble from chef Neal Fraser, which also includes sliced potatoes, mushrooms, roasted red peppers, and soy cheese.
Semolina Pancakes
These crêpes, adapted from chef Rachida Amhaouche by writer Paula Wolfson, are commonly served at cafés in Marrakech. Fine semolina flour helps to give them their lighter texture.
Creamy Steel-Cut Oats with Dried Cherries and Almonds
Chef Marco Canora simmers steel-cut and whole-grain oats in both whole milk and almond milk, plus warming spices like cinnamon and ginger. Maple syrup, plumped dried cherries, and sliced almonds round out this wholesome breakfast.
Coffee Granola
This crunchy, savory-sweet granola gets surprising depth from ingredients like ground coffee, molasses, and dark beer. It's the perfect topping for a bowl of yogurt.
Sweet Breakfast Quinoa
Chef Jill Donenfeld takes the ancient grain in a sweet direction with maple syrup, dried apricots, orange zest, and cinnamon. Fresh ricotta adds a luxurious touch.
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