There’s something about a good breakfast: when you look down at your plate and your eggs are garnished with equal parts carrots, onions and potatoes; when your pancakes are always accompanied by several kinds of fresh fruit.
And when your breakfast is a full meal — several sides to complement the main item — something just seems so right. It’s not just about protein — , pancakes and eggs need their wingmen!
But it is with the right sides that often make the breakfast : the starchy squish of a hash brown –a well-done egg; the refreshing sweetness of a fruit salad , or a plate of sausages and croissants.
Or I’ll serve up a yogurt parfait topped with granola and berries. That’s what this post is all about: to take you through my favorite breakfast sides, to provide some tips on how to DIY them at home and to share some unorthodox twists that your tongue will thank you for.
The 11 Best breakfast sides and recipes
1. Hash Browns
Hash browns are my favorite part of breakfast. There’s nothing like a plate of golden, crunchy hash browns to start the day.
In my opinion, the beauty of hash browns is it allows you to turn any breakfast into a treat. Add cheese and some diced onions all the better!
Ingredients
- 2 large russet potatoes
- 1 small onion (optional)
- 1/4 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil (or as needed)
Instructions
1. Peel the potatoes and shred by hand with a box grater or in a food processor (if using, also cut the onion).
2. Put the grated potatoes (and onion) in a cheesecloth or clean kitchen towel and squeeze out as much liquid as you can.
3. Mix the grated potatoes, grated onion, flour, egg, salt, and pepper in the bowl together.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. To form the latkes, scoop out ¼ cup and press it into a flattened patty before spooning it into the skillet. When the edges start to brown, flip the latke and cook on the other side for another 3 to 4 minutes. Continue with this process for the remaining potato mixture. The latkes should have a light golden exterior with a crispy texture.
6. Fry cooked hash browns off, draining on a paper towel. Repeat with the remainder of the potato mix. Serve hot.
2. Bacon
When I eat bacon I always think that there is nothing like it, there is nothing like the taste of a bacon that is well cooked and bursts with deliciousness.
Ingredients
- 8 slices of thick-cut bacon
- 1/4 cup of brown sugar (optional for a sweet twist)
- 1/2 teaspoon of black pepper (optional for extra flavor)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
3. Lay bacon on baking sheet in a single layer, so that it doesn’t overlap.
4. (Optional) Spread brown sugar and black pepper evenly over the slabs of bacon if you’re using them.
5. Bake 15-20 min, or to desired level of doneness.
6. Pull the bacon from the oven and place on a plate lined with paper towels to drain excess grease while serving.
3. Sausage Links
I love the taste of juicy sausage links grilled. I think they bring a wonderful richness to the meal, be it breakfast, lunch or dinner.
My family is no different than me; they also love having these tasty sausage links for a meal.
Whether it is the smokiness or the great flavor, I can’t seem to get enough of sausage.
Ingredients
- 3 sausage links
- 1 tablespoon vegetable oil (optional, depending on sausage fat content)
- 1/4 cup water
Instructions
1. Add vegetable oil to a skillet, and heat over medium-high.
2. Put the sausage links in the skillet and cook for 10-12 minutes on medium heat, turning occasionally to brown evenly.
3. After browning, add ¼ cup of water to the skillet and cover.
4. Lower the heat to low and simmer for a further 5-7 minutes, until the sausages are cooked through; the internal temperature should read at least 160°F (70°C).
5. Remove the sausages from the skillet and let them rest for two minutes or so before serving.
4. Fruit Salad
I simply love making refreshing fruit salads for breakfast. Whenever I cut a watermelon in pieces or slice a ripe mango, I feel like I am creating a little piece of art.
A bowl full of various colorful fruits mixed together is simply refreshing and a delight for the eyes and taste buds. Fruit salads are a perfect side dish for any meal according to me, and also make each mouthful taste like a bite of summer. Mine has some sweet fruits and some tart ones to balance the taste profile.
Ingredients
2 cups fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh pineapple, diced
1 cup seedless grapes, halved
2 kiwi fruits, peeled and sliced
1 banana, sliced
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed orange juice
Instructions
- Put the strawberries, blueberries, raspberries, pineapple, grapes, and kiwi in a really big bowl.
2. Whisk the honey, lime juice, and orange juice together in a small bowl.
3. Pour the honey and citrus juice mixture over the fruit.
4. Toss the fruit salad gently to combine and make sure the fruit is coated evenly with the dressing.
5. Add the banana slices before serving to prevent them from browning.
6. Serve immediately or chill in the refrigerator for up to 2 hours before serving.
5. Toast
For breakfast, I love toast. My toast usually comes with many different accompaniments such as avocado, or jam.
Ingredients
- 4 slices of bread (your choice of white, whole wheat, or sourdough)
- 2 tablespoons of butter (or margarine, optionally)
- 1/2 teaspoon of salt (optional, for flavor)
- Your choice of toppings (e.g., jam, honey, avocado, eggs, or cheese)
Instructions
1. Preheat a toaster or toaster oven to medium-high heat.
2. Place the slices of bread into the toaster slots.
3. Toast the bread to a amount you like: about 2-4 minutes is good.
4. Meanwhile, while the slices of toast are browning, optionally melt the butter or margarine in a small pan over low heat.
5. Once toasted, remove the bread from the toaster and place on a plate.
6. Brush with melted butter (or, alternatively, drizzle with olive oil), and sprinkle with salt, if you like.
7. Top with your own choice of good ingredients and eat immediately.
6. Yogurt
Yogurt is so all-purpose – a food that fits seamlessly into breakfast, lunch or snack time; that can zing up my mornings with a scoop of honey and fresh fruit; that offers probiotic goodness as it aids my digestion; that’s a culinary blank canvas on a spoon.
I love my yogurt.
Ingredients
- 2 cups plain Greek yogurt
- 1 tablespoon honey or maple syrup (optional)
- 1/2 cup granola
- 1/2 cup fresh berries (strawberries, blueberries, raspberries, or a mix)
- 1 tablespoon chia seeds or flaxseeds (optional)
- 1/4 cup sliced almonds or other nuts (optional)
Instructions
1. In a medium bowl, combine the plain Greek yogurt and the honey or maple syrup, if using, and whisk until incorporated.
2. Divide the yogurt mixture into two serving bowls or glasses.
3. Top each serving with an equal amount of granola.
4. Add the fresh berries on top of the granola.
5. Sprinkle with chia seeds or flaxseeds, if desired.
6. Sprinkle with sliced almonds, or the nuts of your choice, if using. Serve immediately.
7. Avocado Slices
These fruits are a delight in so many ways: easy to manage, tasty and good for you. My favorite way to consume an avocado is simply by slicing it up.
The creaminess and richness it adds to a salad, a sandwich or even a slice of toast on a breakfast table can take otherwise ordinary meals and add something special.
Ingredients
- 2 ripe avocados
- 1 lime
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh cilantro for garnish (optional)
Instructions
1. Cut in half, remove the pits, and peel the avocados.
2. Cut each avocado half into 4-5 even slices.
3. They’ll prevent the avocado from browning, and add a bit more tang.
4. Sprinkle sea salt and black pepper evenly over the slices.
5. Drizzle the olive oil over the avocado.
6. If you like, dust with crushed red pepper flakes and garnish with cilantro. Serve it while it’s hot.
8. Pancakes
Pancakes are the best way to start my day.
I love the crispy brown exterior, along with the fluffy soft interior.
Pancakes are one of the best things for breakfast and definitely the best way to start my day.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Extra butter or oil for cooking
Instructions
1. Sift Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. Combine Wet Ingredients: In a separate bowl, beat together the buttermilk, eggs, melted butter or oil, and vanilla.
3. Septic Mixtures: Combine the wet ingredients with the dry ingredients and mix until blended. Don’t overmix; a few lumps are OK.
4. Pre-heat Skillet – heat a non-stick skillet or griddle over medium heat and butter/oil the pan. 5 . Cook Pancakes: For each pancake, put 1/4 cup of batter onto the skillet. When the bubbles begin to pop on the top surface and the edges of the pancake appear to be set, flip and cook until golden brown on the other side.
6. To serve: Serve warm with your favorite toppings – maple syrup, fresh fruits or whipped cream.
9. Grilled Tomatoes
What gets my mouth watering in anticipation of summer grilling? The juicy, grilled tomato.
The smoke adds just the right amount of smokiness to the sweetness of this perfect fruit.
Ingredients
4 ripe tomatoes, halved
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano or fresh basil leaves
2 cloves garlic, minced
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Preheat the grill to medium-high heat.
2. Drizzle the cut side of the tomatoes with olive oil and sprinkle evenly with sea salt, black pepper and oregano or basil leaves.
3. Place the tomato halves, cut side down, on the heated grill.
4. Grill the tomatoes for 4-5 minutes, until they have grill marks and start to soften.
5.Flip the tomatoes over, sprinkle the minced garlic over the cut sides, and grill for another 2-3 minutes, until the tomatoes are tender but still hold their shape.
6. If using Parmesan, sprinkle over the tomatoes and grill for a final minute so it melts slightly. Serve warm.
10. Bagels
How about the great versatility of food items we eat at breakfast? There is no better answer to this question than the answer is bagels!
No matter what mood I find myself in in the morning, I can always identify the perfect breakfast with a bagel. It could be a bagel with cream cheese, a bagel with smoked salmon or even a plain bagel — it doesn’t matter.
Ingredients
- 4 cups of bread flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 packet of active dry yeast (2 1/4 teaspoons)
- 1 1/2 cups warm water (110°F)
- 1 tablespoon malt syrup or honey (optional, for boiling water)
- 2 teaspoons baking soda (optional, for boiling water)
- Egg wash (1 egg white + 1 tablespoon water, optional)
- Desired toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)
Instructions
1. Put warm water and sugar in a small bowl and sprinkle the yeast over the top. Give it 5 minutes to become foamy.
2. Add the yeast mixture to a large mixing bowl with the flour and salt. Knead the dough in the bowl until it is smooth and elastic, about 10 minutes. Cover the bowl with a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Punch down the dough, then divide it into 8 pieces. Roll each into a ball and poke a hole through the middle with your thumb, then stretch to make it into the shape of a bagel. Allow the shaped bagels to rest for 10 minutes.
4. Set the oven to 425°F (220°C). While it’s heating up, bring a pot of water to a boil. Add the malt syrup or honey and, if using, a pinch of baking soda. Boil the bagels in batches of 2 or 3, for about 1 minute on each side. Using a slotted spoon, transfer to the baking sheet that has been lined with parchment.
5. Brush the bagels with egg wash (optional) and top with your favorite topping. Bake in the preheated oven at 200 C (400 F) for 20-25 minutes or until golden brown. Let them cool off on a wire rack before serving. Bon appetit!
11. Muffins
I must admit that when I think of lovingly baked, versatile treats, the first thing that comes to mind is a muffin. I can eat it for breakfast or as an afternoon snack; sweet or savory.
It fills my belly and appeases my soul, and it takes on the flavor of anything I want it to be. From the classic, sweet blueberry muffin with my coffee to a savory, cheesy and herb muffin in the afternoon, the muffin is my go-to treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen berries (blueberries, raspberries, or a mix)
Instructions
1. Heat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a separate bowl, sift together all of the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. Whisk together the buttermilk, melted butter, eggs and vanilla in another bowl and blend into the dry ingredients until just combined.
4. Gently fold in the berries, being careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18 to 20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 5 minutes in the tin before removing to the wire rack to finish cooling.
