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Shelf 01 — Breakfast

Slow-morning favorites and one sheet-pan trick for the days you're rushing out the door.

Breakfast25 minVegetarian

Skillet Cornbread with Honey Butter

A cast-iron classic with a crisp golden crust and a soft, faintly sweet crumb — best served warm, straight from the skillet.

15 minPrep
20 minBake
8Servings
EasyDifficulty

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup melted butter, plus 3 tbsp for the skillet
  • 3 tbsp honey, plus extra for serving
Kitchen note: swap 2 tbsp of the sugar for brown sugar for a deeper, almost caramel edge on the crust.

Method

  1. Heat the skillet. Place a 10-inch cast-iron skillet in the oven and preheat to 400°F (205°C) with the skillet inside.
  2. Mix the dry ingredients. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt.
  3. Mix the wet ingredients. In a separate bowl, whisk the buttermilk, eggs, melted butter, and honey.
  4. Combine. Pour the wet mixture into the dry and stir just until no dry streaks remain — a few lumps are fine.
  5. Bake. Carefully remove the hot skillet, add the remaining butter and swirl to coat, then pour in the batter. Bake 18–20 minutes until golden and a toothpick comes out clean.
  6. Rest and serve. Cool 5 minutes in the skillet, then slice and serve warm with extra honey butter.
Breakfast35 minGluten-free option

Sheet-Pan Breakfast Hash

Crispy potatoes, peppers, and sausage roasted on one pan — built for mornings when nobody wants to stand at the stove.

10 minPrep
25 minRoast
4Servings
EasyDifficulty

Ingredients

  • 1.5 lb baby potatoes, halved
  • 2 bell peppers, chopped
  • 1 red onion, chopped
  • 12 oz breakfast sausage links, sliced
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 4 eggs (optional, for serving)
  • 2 tbsp chopped chives

Method

  1. Preheat. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss. Toss the potatoes with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread on the pan and roast 12 minutes.
  3. Add the rest. Add the peppers, onion, and sausage to the pan, drizzle with remaining oil, and toss to combine. Roast 13–15 minutes more, until the potatoes are crisp.
  4. Fry the eggs. If serving with eggs, fry them in a skillet while the hash finishes roasting.
  5. Finish. Top the hash with chives and a fried egg per plate, and serve straight from the pan.
Breakfast15 minVegan

Overnight Oats, Peach & Pecan

A five-minute, no-cook breakfast that's ready and waiting in the fridge by the time you are.

5 minPrep
OvernightChill
2Servings
EasyDifficulty

Ingredients

  • 1 cup rolled oats
  • 1 cup oat milk
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 ripe peach, diced
  • 1/4 cup pecans, chopped
  • Pinch of cinnamon

Method

  1. Combine. Stir the oats, oat milk, maple syrup, vanilla, and cinnamon together in a jar or bowl.
  2. Chill. Cover and refrigerate at least 6 hours, or overnight.
  3. Top and serve. Stir before serving, then top with diced peach and chopped pecans.