No Eggs? No Problem. 15 Great Vegan Breakfast Recipes

J. Kenji López-Alt

What do breakfast staples like eggs, bacon, sausage, pancakes, and buttered toast all have in common? Well, none of them are vegan-friendly. But that doesn't mean that vegans are out of luck at breakfast time. We've got plenty of animal-product-free options, like crispy potatoes, fluffy pancakes made without eggs or dairy, Tex-Mex and Turkish-style tofu scrambles, and creamy smoothies flavored with coffee and kumquats. Keep reading for 15 of our favorite vegan breakfast recipes.

Vegan Pancakes Made With Aquafaba

J. Kenji López-Alt

Aquafaba—the liquid inside a can of cooked beans—has been something of a game-changer in the world of vegan cooking because of the way it beats up into a stable foam like eggs do. Here we use it to make fluffy vegan pancakes. Besides the aquafaba, the recipe will look pretty familiar, though you might notice that we use a little extra sugar and baking powder to keep the pancakes airy.

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Fluffy Vegan Oatmeal Pancakes

J. Kenji López-Alt

Aquafaba works just as well for oatmeal pancakes, and these are an excellent version made without any animal products. You'll start by toasting the oats before grinding them to bring out their nutty flavor. Top them with your favorite butter substitute, maple syrup, and whatever fruit is in season.

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Homemade Bagels

Vicky Wasik

Sure, it's an ambitious project, but homemade bagels are absolutely worth your time. The secret to getting a perfectly tender crumb is yukone, a Japanese technique in which you cook water and flour into a thickened paste before making the dough. Unlike most bagels, this version is pretty good for a few days after baking.

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Vegan Migas (Mexican-Style Fried Tortillas With Tofu)

J. Kenji López-Alt

Tofu isn't good at replicating light and fluffy scrambled eggs, but it's a perfect stand-in for the creamier eggs you find in Tex-Mex migas. Like with regular migas, we toss the "eggs" with tortilla chips (freshly fried, please), onion, chilies, and tomatoes. Vegan migas are super easy to make because you don't have to worry about overcooking the tofu—it'll stay nice and soft.

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Turkish-Style Vegan Tofu Scramble (Vegan Menemen)

J. Kenji López-Alt

Tofu also works well in the Turkish scrambled eggs dish menemen. The spicy sauce, made with olive oil, tomatoes, onions, hot peppers, and smoky Urfa chilies, is so intense that you'd never miss the flavor of the eggs. Be sure to use silken tofu, which is better at mimicking the texture of eggs than the firm variety.

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Ful Mudammas (Egyptian Breakfast Fava Beans With Tahini)

Max Falkowitz

Ful mudammas is a hearty Egyptian breakfast staple made of stewed fava beans flavored with tahini, garlic, cumin, and lemon. Serve it with pita and tomato-cucumber salad and you've got yourself a meal. If you prefer your breakfast with more of a kick, break out the chili flakes and try this spicy version.

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Avocado Toast With Citrus Suprèmes and Slivered Fennel

Vicky Wasik

I know that avocado toast has had its hip moment, but still, it's delicious, regardless of the hype. I'm perfectly happy just spreading ripe avocado onto a slice of crusty bread, but we've got several recipes to make avocado toast a more interesting meal. This refreshing take tops the avocado with sweet-tart orange suprèmes and anise-scented fennel.

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Crispy Home Fries With Red Onions and Roasted Poblano Pepper

J. Kenji López-Alt

Mediocre diner versions might have you believing that home fries are uninspiring, but these have a great crust because they're par-boiled with vinegar and salt before frying. You'll mix in red onions and roasted poblanos at the last minute to boost the dish's flavor without turning the potatoes soggy.

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Crispy, Crunchy, Golden Shredded Hash Browns

Nick Kindelsperger

Given the choice between home fries and hash browns, though, I'd say you just can't beat the crispiness of super-thin diner-style hash browns. Getting them perfectly crunchy requires that you get rid of as much excess moisture as possible, which we accomplish by squeezing the spuds thoroughly. We also give them a few minutes in the microwave before frying to build up a layer of exterior starch.

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Waffle-Iron Hash Browns

Daniel Shumski

A waffle iron makes quick work of hash browns. You still have to shred and drain the potatoes, but then they cook up in minutes without even needing to be flipped. The waffle iron crisps the potatoes up wonderfully while keeping them creamy and smooth on the inside.

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Vegan Coffee-Chocolate Muffins

Carrie Vasios Mullins

Made without eggs or butter, these chocolate muffins have a fudgy texture that's decadent enough for dessert. On the other hand, the coffee that's included lets you convince yourself that they're appropriate for breakfast. We incorporate two forms of coffee to give the muffins a boost of flavor: a cup freshly brewed and a teaspoon of powdered espresso.

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No-Bake Oatmeal Raisin Bars

Yvonne Ruperti

These chewy oatmeal bars are wonderful to have on hand. Rather than turning to marshmallows for the texture, we use raisins, which form a sort of glue when you blend them with oats and nuts in the food processor. If you'd like, try experimenting with other kinds of dried fruit like cranberries or apricots.

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Coffee, Banana, and Hazelnut Morning Shake

Lauren Rothman

This rich, satisfying shake is a filling breakfast that will also satisfy your caffeine cravings. We blend in soaked hazelnuts, which add enough protein and fat to keep you going until lunch.

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Vegan Matcha-Banana Smoothie

Vicky Wasik

More of a tea drinker? Fragrant Japanese green tea powder flavors this creamy banana smoothie. The savory matcha keeps the banana and soy milk drink from being too sweet. Freeze the banana overnight to thicken up the smoothie.

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Vegan Kumquat Creamsicle Smoothie

Autumn Giles

This smoothie tastes like a creamsicle but is surprisingly healthy. We make it with almond milk, cashews, mangos, and kumquats. We blend up the kumquats skin and all—they have a tart, complex flavor that's more interesting than oranges. Kumquats vary in sweetness, so you might end up needing to add a little agave nectar to taste.

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