Photographed by MICHAEL PIAZZA; styled by KENDRA SMITH
So often, the way we begin our day can feel a bit uninspired. Oatmeal again, another bagel with cream cheese, the obligatory syrup with pancakes. It’s time to think outside the box. To help you get started, we took a few classics and put a cheesy spin on them. Whether you like your breakfast sweet or savory, you’ll be jumping out of bed in no time.
Back to basics
Those first few bites in the morning literally “break” our nightlong “fast.” For that reason, many scientists and doctors agree it’s the most important meal of the day; it’s the fuel that jumpstarts our metabolism and gives us the energy to get going. Bacon and eggs, a kale smoothie, or a bowl of cereal—whatever it may be, breakfast in America is not only an essential part of our morning routine, but often the best part of it. Glance back through history, however, and you’ll quickly find that breaking fast wasn’t always a part of life, let alone so open to interpretation.
A necessity or indulgent affair?
Humans as a species were eating prehistoric pancakes as early as 5000 B.C. But by early medieval times, breakfast was largely eschewed, save by laborers, the infirm, and the elderly. It wasn’t until the 1600s, when people began to move to cities and work set schedules—coupled with the introduction of caffeinated beverages such as coffee and tea—that eating first thing in the morning became more common.
Fast forward to the Industrial Revolution, the rise of factory work and office jobs further normalized eating in the morning as necessity rather than luxury. With breakfast institutionalized, the newly minted middle class took the opportunity to turn it into a full-fledged social event complete with hot cereal, meats, fish, cheese, eggs, and bread.
Got Milk?
There are plenty of nutritional guidelines for how to start our day, but interpreting them is up to the individual. Our take? Dairy, in all its forms, makes a good breakfast even better. Here’s some inspiration on how to make your morning game stronger.
WHEN TO POUR
Not just for cereal, milk—along with cream or half-and-half—can make a bowl of porridge or grits richer and more satisfying. Buttermilk can add tenderness and an irresistible tang to classic breakfast treats like biscuits, scones, pancakes, and waffles. Kefir can be sipped plain or served over a bowl of granola or fruit.
BREAK OUT THE GRATER
Hard cheeses like cheddar, parmesan, gouda, and Alpine styles can be used a myriad of ways by the breakfast cook. Grate them into your scramble or omelet, oatmeal, or pancake and waffle batter; sprinkle them onto breakfast sandwiches; or fold them into biscuits and scones. Crumbly curds like feta, blue cheese, and chèvre work well, too.
ADD A HEALTHY DOLLOP
Thick and luscious, fresh cheese is a boon to the morning eater. Consider yogurt and fromage blanc as canvases for whatever granola, nuts, fruit, vegetables, or preserves you have on hand. Or use a dollop of crème fraîche, sour cream, or even labneh to enrich and add tang to breakfast foods.
OR SCHMEAR
Think of bagels and toast as starchy vehicles—not just for cream cheese, but for spreadable chèvre, velvety labneh, and electric-yellow cultured butter. Speaking of cream cheese, don’t be afraid to whip it with another soft cheese like feta or blue for double the flavor.
Troubleshooting
Mornings don’t always goaccording to plan—here’s how to smoothly get on with your day.
NOT HUNGRY?
Some people just aren’t hungry in the morning, and that’s OK. However, eating something in the AM sends a signal to our bodies to rev up for the day, and it also helps curb our appetites later on. So, try reaching for something light, like a piece of fruit or a handful of nuts or granola. It’ll kick start your metabolism and get you hungry in about an hour or so.
NEED TO GET OUT THE DOOR?
How many times have we rushed out in the morning, only to realize we forgot to eat? Or if you did remember, you barely had time to make anything. One solution is to do it all the night before. Pre-slice a loaf of bread and keep it in the freezer (toast while you’re getting ready), boil eggs, or give overnight oats in a jar a try (just don’t forget it on your way out the door). Packaged yogurt, fruit, and granola are also all good ready-to-go foods (find our favorite new-age yogurt brands here).
FEEDING A CROWD?
When you’re hosting a large group, you want to minimize effort the morning of. Make-ahead, family-style dishes are key: Think strata, enchiladas, and breakfast casseroles that can be assembled the day before and baked when guests arrive. Same goes for frittatas and quiches: You can cook veggies, grate cheese, and even crack your eggs in advance to streamline the process. Or put out yogurt or a big pot of oatmeal with different toppings and let your guests put together their own bowls—everyone loves a DIY breakfast bar.
Recipe Ideas
Polina Chesnakova
Polina Chesnkova is a Seattle-based food writer, cooking class instructor, and the author of Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes.
