Satisfy your appetite for sweet and savory breakfast bites with these delicious recipes for pancakes, eggs, sticky buns, and more.

Find out why the pancakes at Clinton Street Baking Company were voted the best in New York by trying this recipe from owner Neil Kleinberg.

Few breakfast treats can match the decadence of freshly made doughnuts, hot out of the frying pan. Added bonus: These babies are filled with homemade pastry cream.

Shrimp, bacon, and creamy grits: Is there a better way to start the day? Serve a Southern-style brunch with this recipe from TV chef Sarah Mastracco.

It's surprisingly easy to make this puffy pancake recipe, which appears in "The Essential New York Times Cookbook" and was developed by David Eyre. Top it off with a lemon squeeze and a sprinkling of powdered sugar.

Flaky phyllo layered with egg and two savory cheeses makes a memorable meal for brunch. And if Jeff Goldblum can make it -- as he did on the show -- so can you!

This recipe builds on classic coffee cake with chocolate in addition to swirled cinnamon. But don't sweat, purists -- we haven't forgotten the beloved crumb topping.

These flaky biscuits from Pies 'n' Thighs co-owner Sarah Buck -- crispy on the edges, soft and buttery on the inside -- are substantial enough to serve with fried eggs or hearty sausage gravy.

Waffles can be savory too, as shown in this unique take on eggs Florentine. A mix of cheeses and herbs in the waffle batter lend extra flavor and texture to the breakfast favorite.

Behold: the muffins you eat with a fork! These "muffins" are actually whisked eggs baked in muffin tins and topped with healthy turkey bacon.

Try these tangy pancakes for a simple but impressive morning meal. The recipe comes from Joan Nathan's "The New American Cooking."

Ubiquitous in New York breakfast spots, this classic bacon, egg, and cheese sandwich is a simple and scrumptious way to start the day. The recipe comes from Lucinda Scala Quinn's "Mad Hungry" cookbook.

Treat yourself to a delicious -- and easy -- meal of eggs Benedict. Chef Josh Eden prepared this classic recipe on the show.

Fresh blueberry muffins are an anytime treat, but they're most satisfying at the breakfast table. This simple recipe comes from "Martha Stewart's Baking Handbook."

One of Martha's favorite rise-and-shine recipes, this dish comes from Donn Chappellet of Chappellet Winery. Fresh berries make a perfect complement to Donn's crispy, tender waffles.

These adorable baker's dozen eggs are sure to be a hit with the little ones. The recipe comes from Lauren Bank Deen's "Kitchen Playdates" cookbook.

Southern-style grits take on mouthwatering Asian flavors in this one-of-a-kind recipe from chef David Chang's "Momofuku" cookbook. Save it for special occasions with VIP guests to impress.

This simple recipe for scrambled eggs comes straight from the kitchen of Barbara Walters. Swiss cheese and fresh chives add eye-opening flavor to this breakfast staple.

Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal. This breakfast quinoa takes on rich flavor when it's cooked in milk and mixed with cinnamon and blueberries.

This sweet French toast tastes even better than it looks. The recipe comes from chefs Riad Nasr and Lee Hanson of Balthazar Restaurant in New York.

This egg recipe, courtesy of chef Pierre Schaedelin, earned its name as a favorite of Kevin Sharkey, our editorial director of decorating. Fresh basil and tomatoes give "Eggs a la Kevin" a colorful Italian flair.

This delightful breakfast treat is courtesy of viewer Terry Coulter of Virginia. Terry also recommends serving the pancake as a dessert, simply by doubling the cinnamon and sugar used, and serving a la mode.

Kick your breakfast up a notch with this irresistible recipe for huevos rancheros. This spicy favorite also makes a satisfying dinner entree.

Don't be deceived by the absence of fancy ingredients -- this breakfast quiche is simply delicious. The recipe is courtesy of chef Elisabeth Prueitt.

This recipe for quinoa muffins makes a tasty and nutritious breakfast bite. These muffins feature raisins, but you can also substitute other favorite fruits.

Follow these easy steps to make perfect soft-boiled eggs. Serve them with strips of toasted bread for dipping.

Treat yourself -- or a loved one -- to this decadent truffle omelet for the ultimate breakfast. Port wine and sour cream blend with chopped truffles for a rich, decadent flavor.

Learn the secret to making perfect French toast. Once you've mastered the basics -- coating slices of bread in an egg-and-milk mixture and sauteeing them -- a range of possibilities opens.

This egg-white omelet is an easy and healthy way to kick-start your day. Fill with chopped herbs, spinach, or your favorite cheese.

Make this quiche for the perfect summertime breakfast or brunch. The light crust makes a fitting base for fresh eggs and flavorful, seasonal produce.

Poached eggs in tomato sauce make a filling brunch or a wholesome dinner. Lucinda Scala Quinn shared this easy recipe on the show.

There is breakfast, and there are pancakes. Here's a simple way to make everyone's favorite morning dish.

This hearty pasta and cheese frittata turns last night's dinner into a savory breakfast in minutes. Try it using leftover spaghetti and meatballs or orecchiette with bacon and tomato sauce.

A tasty treat that uses a homemade glaze and brown sugar mixture, this sticky bun recipe is courtesy of baker Seth Greenberg. It's a surefire crowd-pleaser for large groups.

Dried cherries add a dose of tartness to these mouthwatering scones. The recipe comes from Lauren Bank Deen's "Kitchen Playdates" cookbook.

This cherry-streusel coffee cake is a sweet addition to any breakfast or brunch menu. The recipe originates from "Martha Stewart's Baking Handbook."

Ham, Gruyere cheese, and tender crepes are an elegant and timeless combination of flavors. This delicious recipe is from "The Balthazar Cookbook," by Keith McNally, Riad Nasr, and Lee Hanson.

This easy-to-make potato and onion frittata is a delicious addition to any breakfast or brunch menu. The recipe takes inspiration from traditional Spanish tortilla.

These whole-wheat waffles -- recipe courtesy of art director Anduin Havens -- are an irresistible family breakfast you'll want to make again and again. The secret to their sweetness lies in the flavorful trio of honey, cinnamon, and pure vanilla.

Traditional scones may be a teatime favorite, but they're also wonderful for morning get-togethers. This mouthwatering recipe is courtesy of Petersham Nursery.

This quiche is a hearty course that you can serve as the main dish at your breakfast or brunch. Bacon and zucchini pair so nicely in this recipe, you'll wonder why they don't appear together more often.

This crumb cake will have everyone asking for seconds. Moist and tender, it's perfect for weekend brunches.

Try these oatmeal and dried-cherry biscuit scones for a tasty breakfast snack. They're delightful when dipped in tea or coffee.

Serve up a twist on familiar cinnamon rolls with this recipe, which features goat cheese and rich cajeta sauce. It comes from Dr. Brent Ridge and Josh Kilmer-Purcell, co-owners of Beekman 1802.

Fresh, sweet bell peppers are a nice foil for the richness of the sunny yellow yolks. Serve this egg-in-a-hole on multigrain toast.

Sourdough breadcrumbs and fresh herbs deliciously complement eggs in this inspired dish. Tini chef Darius Salko prepared the "eggie" recipe on the show.

Whether your guests have food allergies or not, they will love this classic allergen-free crumb cake. This recipe comes from "The Allergen-Free Baker's Handbook," by Whole Living Daily contributor Cybele Pascal.

These cranberry muffins are made with millet, a coarse grain that contains no gluten and is rich in B vitamins. If you can't find fresh cranberries, a bag of frozen cranberries works just as well.

For an impressive brunch, try scrambled eggs with creme fraiche and caviar in eggshell cups. Substitute salmon roe for caviar if you desire, or use both for a varied presentation.

Hot cross buns are tasty treats traditionally served on Good Friday. The glaze includes freshly squeezed lemon juice for some extra zing.

This favorite variation on the classic quiche highlights the unique flavor of Swiss chard. Gruyere cheese adds depth to this savory recipe.