Do you love treating yourself to a delicious breakfast at your favorite restaurant but find it hard to justify the cost? In this blog post, we’ll explore some of the best breakfast copycat recipes that will have you feeling like a pro chef in your own kitchen.

Denny’s My Hammy and Cheese Omelet Copycat Recipe

This filling breakfast is a quick fix for not only breakfast but also dinner. Cubed ham mixed with Swiss cheese and eggs makes one filling meal.

Serves 1 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

• 3 eggs
• Salt and pepper to taste
• 3 tablespoons water
• ½ cup cooked ham, diced
• 1 tablespoon butter
• 2 slices Swiss cheese
• 2 slices American cheese

Sides

• Buttered toasts
• Hash brown
• Cooked bacon slices
• Breakfast sausages

Preparation

1. In a mixing bowl, whisk the eggs. Season with salt and pepper to taste and mix well. Set aside.
2. Add the water to a non-stick skillet and bring to a boil on high heat. Lower heat to medium-low and add the diced ham. Cook until all the water evaporates, about 2 minutes. Set aside
3. In another non-stick medium skillet, melt the butter over low heat. Add the whisked eggs and let cook until settled. Push the settled eggs toward the center so the uncooked eggs can flow underneath. Add the Swiss cheese slices on one side and the American cheese slices on the other. Add the ham on top of the American cheese and fold the other side over. Transfer to a serving plate.
4. Serve warm with favorite sides as desired.

Nutrition Facts per serving

Calories 780, fat 55 g, sodium 2270 mg, carbs 20 g, sugar 3 g, protein 50 g

 

 

Cracker Barrel Momma’s French Toast Copycat Recipe

A classic and wonderfully delicious recipe for French toast. The blueberry sauce gives this simple French toast a richly tasty touch.

Serves 4 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

French Toast

• ¼ cup butter, melted
• 1 cup 2% milk
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• 8 slices sourdough bread

Blueberry Sauce

• ¼ cup sugar
• 1½ teaspoons cornstarch
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1½ cups blueberries
• 2 tablespoons orange juice concentrate, thawed

Preparation

1. Preheat the oven to 375°F (191°C). Spread the melted butter over the bottom of a 15×10×1-inch baking dish.
2. In a large shallow bowl, beat the milk, eggs, vanilla, and nutmeg and beat until well combined. Dip each bread slice into the milk mixture.
3. Arrange the bread slices in the prepared baking dish. Bake for 20–25 minutes or until golden brown.
4. To make the blueberry sauce, in a large saucepan, mix the sugar, cornstarch, cinnamon, and cloves. Stir in the blueberries and orange juice concentrate. Bring to a boil over medium heat. Cook for about 2 minutes, stirring continuously.
5. Transfer the baked French toast onto serving plates. Top with blueberry sauce and serve.

Nutrition Facts per serving

Calories 479 fat 19 g, sodium 597 mg, carbs 62 g, sugar 23 g, protein 16 g

 

 

IHOP Swedish Crepes Copycat Recipe

A simple homemade crepes recipe. These milky crepes would be great with sweet or savory filling as well.

Serves 6 | Prep. time 10 minutes | Cooking time 24 minutes

Ingredients

• 1½ cups flour
• 3 eggs
• 1¾ cups milk
• ¼ cup beer
• 1 tablespoon sugar
• ½ teaspoon salt
• Cooking spray

Preparation

1. In a bowl, mix all of the ingredients with a hand mixer until well combined.
2. Grease a nonstick skillet with cooking spray and heat over medium-low heat. Add the desired amount of mixture and spread in a thin layer with a spoon. Cook for 2–3 minutes. Flip and cook for 30–60 seconds more. Repeat with the remaining mixture.
3. Serve warm.

Nutrition Facts per serving

Calories 193, fat 4g, sodium 259 mg, carbs 30 g, sugar 6 g, protein 8 g

 

 

Panera Bread Spinach Artichoke Soufflés Copycat Recipe

Make your morning truly amazing with Panera’s iconic cheese soufflé. Packed with healthy and satisfying ingredients, it is an all-in-one breakfast treat.

Serves 4 | Prep. time 20 minutes | Cooking time 44-46 minutes

Ingredients

• 1 (17-ounce) pack sheet puff pastry
• 3 large eggs
• 2 tablespoons sour cream or Greek yogurt
• ¼ cup Pecorino Romano or Parmesan cheese, finely grated
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ½ teaspoon baking powder
• ¼ cup frozen chopped spinach, thawed
• 1–2 dashes hot sauce (optional)
• 2 artichoke hearts, chopped
• ¼ cup Asiago cheese, grated
• 1 tablespoon red bell pepper, finely chopped

Variations

Spinach and Bacon

Remove red bell pepper. Replace artichoke hearts with ¼ cup cooked and chopped bacon.

Ham and Swiss

Remove red bell pepper. Replace artichoke hearts and spinach with ½ cup sliced and chopped deli ham, and replace Asiago cheese with Swiss cheese.

Four Cheese

Replace artichoke hearts and spinach with ½ cup shredded cheddar cheese; use a combination of Parmesan and Pecorino Romano cheese.

Preparation

1. Preheat the oven to 400°F (204°C).
2. Cut the pastry into 4 equal pieces. Line 4 4-inch tart pans with the pastry squares, allowing the corners to drape over the pan edges. You can also use muffin tins; in that case, grease well, cut the pastry into 9 square pieces, and press each piece into a tin.
3. Whisk the eggs in a mixing bowl. Add the baking powder, Pecorino cheese, sour cream, salt, garlic powder, and hot sauce; mix well. Add the artichoke hearts, spinach, and bell pepper.
4. Fill the pans or muffin tins equally with the prepared mixture. Sprinkle 1 tablespoon of Asiago cheese on top of each pan. Gently fold the corner points of the pastry over the filling. If using muffin tins, sprinkle Asiago cheese evenly on top.
5. Bake for 24-26 minutes until the eggs are puffy and the pastry is browned. Serve warm.

Nutrition Facts per serving

Calories 520, fat 33 g, sodium 890 mg, carbs 39 g, sugar 8 g, protein 18 g

 

 

Starbucks Iced Lemon Loaf Copycat Recipe

Oozing with lemony and buttery flavors, this lemon loaf is a must-try recipe. Sweet lemon glaze over perfectly baked loaf makes it an irresistible offering.

Serves 8 | Prep. time 20 minutes | Cooking time 50 minutes

Ingredients

Lemon Loaf

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• ½ teaspoon vanilla extract
• 1 teaspoon lemon extract
• Zest of 1 large lemon
• 2 tablespoons lemon juice
• ⅓ cup buttermilk or sour cream

Icing

• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon cream or milk

Preparation

1. Preheat the oven to 350°F (177°C). Line an 8×4-inch loaf pan with parchment paper or grease it with some butter.
2. In a mixing bowl, mix the flour, salt, baking powder, and baking soda.
3. In another mixing bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla, lemon juice, lemon extract, and lemon zest.
4. Add half of the flour mixture and half of the buttermilk and mix until well blended. Add the remaining flour mixture and buttermilk. Mix until you get a smooth batter.
5. Pour the batter into the pan and bake for 50–60 minutes. Check by inserting a toothpick. If it comes out clean, the loaf is fully baked; if not, bake for a few more minutes and do the toothpick test again.
6. Remove from oven and let cool completely on a wire rack.
7. To make the lemon icing, in a mixing bowl, mix the lemon juice, powdered sugar, and cream/milk. Adjust sugar and cream/milk to taste.
8. Drizzle the icing over the loaf and spread evenly.

Nutrition Facts per serving

Calories 490, fat 23 g, sodium 520 mg, carbs 68 g, sugar 47 g, protein 5 g

 

 

Cracker Barrel Pinto Beans Copycat Recipe

This Cracker Barrel copycat recipe is a great side dish to serve with any meal. The smoked ham hocks add an abundance of flavor.

Serves 4–6 | Prep. time 10 minutes | Cooking time 3 hours

Ingredients

• 1 pound ham hocks or country ham
• 1 tablespoon sugar
• 2 quarts water
• 2 cups dry pinto beans, sorted and washed
• 1½ teaspoons salt

Preparation

1. Cook the ham hocks until well done. Reserve the stock and pull the meat from the bone.
2. Remove any pebbles from the beans, rinse them, and add them to a large pot with the water. Season with salt and add the ham and reserved stock. Bring to a boil, then reduce heat, cover and simmer for about 3 hours or until beans are tender.
3. Alternatively, you can add all of the ingredients (with the ham still on the bone) to a slow cooker and cook on low for 6–8 hours.

Nutrition Facts per serving

Calories 140, fat 2 g, sodium 260 mg, carbs 21 g, sugar 1 g, protein 10 g

 

 

 

***These recipes can be found in Lina Chang’s Breakfast Copycat Recipes: Making Popular Restaurants’ Most Iconic Breakfast Dishes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.