17 Savory Breakfast Recipes We Can't Get Enough Of

We see you, savory people. You look at those folks enjoying cinnamon buns or sugar cereal for breakfast like they're another breed that you don't quite understand. Your choice instead? A bowl of shredded wheat and milk (no syrup or honey for you, and forget the brand with the powdered sugar on top!). Or maybe eggs, bacon and toast, some hash browns on the side. If you crave salty most of the time, your needs should be heard, too. Here, we've got some of the most no-brainer dishes for a non-sweet breakfast (think, frittatas and breakafst casseroles), including savory versions of things that are usually sweet (like granola!). If you suddenly reach for the maple syrup for a bit of that sweet-and-savory effect, that is a pretty delicious way to straddle both worlds, too.

This lasagna, like most lasagnas, is a project, but the good news is that you can prepare and assemble it completely the night before, then morning of, just crawl out of your bed, pop it in the oven, and go ahead and crawl back in for some additional dozing. If you're hosting a crew of similar savory-minded folks, this breakfast will win you hero status. It's Southern sausage gravy crashed into lasagna noodles, and once you've developed a taste for it, there's no turning back.

These individually-portioned "nests" are about as adorable as anything a bird would build, and just sing of springtime freshness. The base is made from zucchini noodles, and inside is a very quick fresh tomato sauce. On top are eggs that bake to perfection, including a runny yolk, if so desired. (We desire.)

Breakfast potatoes hold a particularly venerated crown in the realm of savory breakfasts, but are often relegated to side dish position. Here, cubes of them are cooked until golden, then united in a frittata along with ingredients that make it more creamy and rich, like ricotta and Gruyere. Some basil brings a wonderful fresh contrast.

This is truly the classic version, but leave it to Ree to break it down to its simplest form. A blender makes easy work of a homemade hollandaise. Just toast the English muffins while you poach, assemble, and enjoy.

We're big fans of savory oatmeal! And this one gets a little help from the salty-lover's dream flavor profile: ranch! The steel-cuts are treated like a grain bowl, but with the breakfast treatment, and the sprinkle of ranch seasoning on top is a revelation.

Though we wouldn't argue with a hot corn muffin, split and spread with honey butter, we know that's not where you're going. Instead, we give you the savory version, and that's these, cheesy and with the oomph of pimento and corn kernels. (Honey butter would actually go well with these, too, if you are so inclined. Sorry, we'll stop.)

Waffles are served in a sweet preparation so predominantly that you could be forgiven to forget that they can be so much more. With cornmeal baked in, they are positively little crunchy cornbread cakes, here, their savory pumped up with mustard(!) ... see, we told you nothing sweet here. They're served with Cheddar, which, guess what, melts into all those little grooves like it was born to, plus bacon, which, I know we don't need to say more. Okay, so, hear us out — this does go really nicely dipped in maple syrup! Sorry, sorry, got carried away there.

Everyone should have a basic frittata in their repertoire, and this one is as simple as it is delicious. Spinach and eggs have a wonderful partnership, and bursts of sweet-salty cherry tomatoes complement both. Some Swiss cheese adds an element of luxury.

The egg bite craze continues, as can be seen in cafes big and small around the country. These are creamy little baked eggs, their texture maintained by being baked in a water bath. Here, a little spinach in the bites converts them into green eggs, so they'll be sure to be a hit with eaters big and small, as well as goats, foxes, people in boats, people in boxes, etc etc.

You wouldn't dream of making individual eggs florentine (poached, on top of wilted spinach and English muffins, bathed in hollandaise sauce) for a crowd before you've even had your coffee yet. (Or maybe you would, but unless you have a devil-may-care disposition in the kitchen at all times, we'd like to talk you out of it.) But this casserole combines suggestions of the classic — like the lemon zest plus Swiss cheese that mimics the tang and richness of hollandaise — in an easy-to-assemble form that you can refrigerate until you're ready to bake.

We end on perhaps the savoriest note, biscuits with sausage gravy. If you love your savories and love rich things, there should be a Pavlovian response whenever you have access to fresh biscuits; your mind should just go: Sausage gravy. This is a breakfast that will stick to your ribs whether you pair it with eggs or just eat on its own. And it doesn't get more savory, we promise you that.

If there's anyone who can resist a gorgeous spread with smoked salmon, well, good! More fish for you. This one supplements with so many tasty bits, from crunchy fried capers (super easy!) to a fresh herb and a garlic lemon cream cheese. Though it's a breakfast and brunch classic, we love this for dinner, too, with some ice-cold martinis garnished with cucumber slices. It's a whole vibe.

Though there is a bit of maple syrup in this granola, we promise that it headlines as a savory, with so many complex flavors and spices coming together. You have curry powder and cayenne, as well as coconut chips and so many nuts and seeds. But the deep toasting of the granola brings its own savory dimension. You will dream of this all day long, with milk in the morning, over Greek yogurt for a snack, or just eaten out of hand.

I mean, steak and eggs? Learning about the phenomenon of steak and eggs, for some, and you know who you are, is truly a moment of, where has this been all my life? Is it a big breakfast? Absolutely. Will you be hungry later? Probably not 'til dinner. So go ahead and enjoy.

Popovers might be everyone's favorite baked good that they forget about in between making them. They're so quick and easy to bring together, and so satisfying split and eaten with melting butter while the steam still releases. These get a extra dose of savory with freshly cracked black pepper plus Asiago. Heaven.

Why is it that oatmeal has become synonymous with sweet breakfasts? Is it an effort by Big Syrup? (We're just kidding, maple syrup, we know you're the definition of grass roots, and you know we love you.) Once you start thinking about it, you can't unsee how strange it is, because oats, particularly steel cut, have a natural nutty flavor and chew that we usually associate with fancy dinner grains, like farro or unpearled barley. So oats can roll with the dinner dishes just as well. Don't believe us? Top yours with bacon and egg and a shower of grated cheese and your imagination for the possibilities will run wild.