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The editors at Cook’s Illustrated have developed a fondness for particular breakfast and brunch recipes over the years. These 147 carefully selected recipes run the gamut from Perfect Scrambled Eggs to Shrimp and Grits to Ultimate New York-Style Crumb Cake. They are also unique: Instead of standing over the stove frying eight eggs for our Huevos Rancheros, you can take a hands-free approach by baking the eggs directly in the ranchero sauce; for the lightest waffles without the fuss of whipping egg whites, steal a trick from Japanese tempura and add seltzer water to the batter; and molding our crispy Better Hash Browns in a cake pan not only makes them easy to handle, but allows you to make them ahead and cook them the next day.

You can rest assured the test kitchen has made hundreds of batches of the dishes featured here to determine which recipe will work best, and taste best, when you make it at home. You’ll also get our top picks for key supermarket ingredients and cookware that will set you up to succeed.

Recipes include: Loaded Breakfast Sandwiches, Soft-Cooked Eggs, Fluffy Omelet, Morning Buns, Easy Cheddar Biscuits, English Muffin Bread, New Orleans Beignets, Muffin Tin Donuts, Mixed Berry Scones, Better Blueberry Pancakes, French Toast Casserole, Breakfast Strata, Potato-Sausage Popover Casserole, Slow-Cooker Brunch Casserole, Tropical Fruit Salads, Best Crab Cakes, and Superchunky Granola, and many more.
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