I don't think I ever made my mom breakfast in bed when I was a kid. The closest I ever got was reading Calvin and Hobbes cartoons in which Calvin considers doing it for his mom; I thought, perhaps, I should do the same. Well I'm making up for lost time now by imploring each and every one of you to make breakfast for your own mom's* this Mother's Day. More

This is a really big sandwich. It's over two inches tall, and the bagel makes it fairly mash-resistant; it won't fit easily into smaller mouths. On volume alone, the AS&ES justifies its 630 calories and $3.99 price tag. But how does it taste? More

These Warm Egg Salad Sandwiches on Croissants with Country Bacon and Arugula might just be the perfect brunch dish. Adapted from Masala Farm by Suvir Saran, they're all the best parts of breakfast, croissants and bacon, and lunch worthy egg salad and arugula. More

This bang-for-your-buck breakfast sandwich ($5) is, thankfully, served all day. It all starts with the biscuit: freshly baked, buttery, flaky, and supersized without having that bad-biscuit pasty consistency. Even better, it manages to hold together the pile of scrambled eggs and molten cheddar cheese oozing from the bottom, top, and middle of the egg's folds. More

I am obsessed with biscuits. Fluffy, light, and easy to make, these are the breakfast biscuits you want to make in your mismatched PJs. Sandwich them with crisp-edged Canadian bacon, fried eggs, and a Worcestershire and Cholula-spiked cheddar spread. You might need a fork and knife or a few napkins for this one. More

Can you think of a time when you're not in the mood for an egg sandwich? Me neither. Especially the Scrambled Egg Sandwich ($7.50), served all day at Jane. It comes on crispy grilled sourdough that's smothered in cheddar cheese. You don't even have to bother with ketchup; the acidic tang is already included in the sandwich in the form of homemade tomato chutney. More

Dunkin' is pushing the Smokehouse Sausage Breakfast Sandwich pretty hard these days. The SSBS is sausage, egg, and cheese on an English muffin. The sausage's pedigree is supposed to distinguish this from every other Dunkin' Donuts breakfast sandwich. It's from Hillshire Farms, which doesn't mean much to me, and its novel shape—a split link rather than a patty—seems a dubious departure, since "It's easy to cram into your mouth" sits pretty high on the list of positives regarding most DD sandwiches. More

I usually listen to Nancy Silverton, and especially to her sandwich cookbook, where I got this recipe. First, she serves it open-faced on crusty bread, which is rubbed with a garlic clove, Spanish-style, adding the intoxicating hint of garlic but nothing more. The real story here might be the scallion oil, which takes about ten seconds to make and is nothing more than scallions and parsley pureed with olive oil. More

Tucked beneath a loft building on an unassuming corner just outside of downtown Culver City, soccer moms, movie studio execs, Los Angeles Times food critic S. Irene Virbila and schmucks like me mingle in the causal café setting of L'Epicerie Market. This neighborhood joint sports one of the best happy hours in the area—with glasses of French wines and snacks priced at only $3 each—but more importantly, they make one of the best breakfast sandwiches on the Westside. More

Between Saturday's roast pork and Tuesday's pork carnitas, there's a lot of pork cooking at Cutty's. That also means there's a lot of pork fat rendering at Cutty's, and the staff recently came up with a brilliant way to use it: pork fat biscuits. Consider this the other "bread" option for your AM sandwich, the rich, craggy biscuit done up with thin-sliced ham, cheese, housemade pickle chips, and, as a nod to the South, red-eye mayo. More