20 Retro Breakfast Recipes to Start Your Day

Are you ready to take a delicious trip down memory lane? Breakfast is often called the most important meal of the day, and what better way to start your morning than with a touch of nostalgia? We’ve curated a list of 20 retro breakfast recipes that will transport you back to simpler times, when comfort food reigned supreme and mornings were all about hearty, homemade goodness. From classic pancakes to vintage casseroles, these recipes are sure to bring a smile to your face and a warm feeling to your heart. So, dust off those old cookbooks and get ready to indulge in some timeless breakfast favorites!

20 Retro Breakfast Recipes

1. Classic Eggs Benedict

Eggs Benedict is a timeless breakfast classic that originated in New York City in the late 19th century. This elegant dish consists of poached eggs and Canadian bacon on an English muffin, all topped with silky Hollandaise sauce.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices of Canadian bacon
• 2 tablespoons white vinegar
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 tablespoon lemon juice
• Salt and cayenne pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Fill a large saucepan with about 3 inches of water and bring to a simmer. Add the vinegar.
2. Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
3. In a skillet, cook the Canadian bacon over medium heat until browned, about 2-3 minutes per side.
4. For the Hollandaise sauce, melt the butter in a small saucepan. In a blender, combine the egg yolks and lemon juice. Blend on medium speed, then slowly drizzle in the melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper.
5. To assemble, place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and spoon over the Hollandaise sauce. Garnish with chopped chives if desired. Serve immediately.

2. Pancakes

These fluffy pancakes bring a touch of nostalgia to your breakfast table. Perfectly golden and light, they are reminiscent of the classic diner pancakes from the 1950s. If you like this kind of thing, I’ve got a great post with 41 diner dishes you can make at home.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• Butter and maple syrup for serving

Instructions:

1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
2. Make a well in the center and pour in the milk, egg, and melted butter. Mix until smooth.
3. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
4. Brown on both sides and serve hot with butter and maple syrup.

3. French Toast

French toast has been a breakfast staple for centuries, but it gained particular popularity in the mid-20th century. This recipe offers a sweet and crispy treat that’s perfect for a leisurely weekend morning.

Ingredients:

• 4 slices of thick-cut bread (such as brioche or challah)
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon sugar
• Butter for frying
• Powdered sugar and maple syrup for serving

Instructions:

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and sugar until well combined.
2. Heat a large skillet or griddle over medium heat and add a tablespoon of butter.
3. Dip each slice of bread into the egg mixture, ensuring both sides are well coated.
4. Place the soaked bread slices onto the skillet and cook until golden brown, about 2-3 minutes per side.
5. Serve warm, dusted with powdered sugar and drizzled with maple syrup.

4. Oatmeal

Oatmeal has been a breakfast favorite for generations, offering a warm and comforting start to the day. This retro version includes classic toppings like brown sugar, raisins, and a touch of cinnamon.

Ingredients:

• 1 cup rolled oats
• 2 cups water or milk
• 1/4 teaspoon salt
• 2 tablespoons brown sugar
• 1/4 cup raisins
• 1/2 teaspoon ground cinnamon
• Butter (optional)

Instructions:

1. In a medium saucepan, bring the water or milk and salt to a boil.
2. Stir in the oats and reduce the heat to medium-low. Cook, stirring occasionally, until the oats are tender and the mixture is creamy, about 5 minutes.
3. Remove from heat and stir in the brown sugar, raisins, and cinnamon.
4. Serve hot, with a pat of butter on top if desired.

5. Fruit Salad

A colorful and refreshing fruit salad is a delightful way to start the day. This retro version includes a mix of fresh fruits and a light honey-lime dressing.

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup pineapple chunks
• 1 cup melon cubes (such as cantaloupe or honeydew)
• 1 banana, sliced
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a large bowl, combine the strawberries, blueberries, pineapple, melon, and banana.
2. In a small bowl, whisk together the honey and lime juice.
3. Drizzle the honey-lime dressing over the fruit and gently toss to combine.
4. Garnish with fresh mint leaves if desired and serve immediately.

6. Cornmeal Mush

Cornmeal mush is a classic American breakfast that dates back to the early settlers. It’s a simple, hearty dish made from cornmeal that’s cooked until thickened and can be served sweet or savory.

Ingredients:

• 1 cup cornmeal
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• Maple syrup or honey for serving (optional)
• Milk or cream for serving (optional)

Instructions:

1. In a medium saucepan, bring 3 cups of water to a boil. In a separate bowl, mix the cornmeal with the remaining 1 cup of cold water.
2. Gradually whisk the cornmeal mixture into the boiling water. Add the salt.
3. Reduce the heat to low and cook, stirring frequently, until the mixture is thick and smooth, about 15-20 minutes.
4. Stir in the butter until melted.
5. Serve hot, drizzled with maple syrup or honey and a splash of milk or cream if desired.

7. Cheese Soufflé

Cheese soufflé is a sophisticated breakfast dish that became popular in the mid-20th century. This light and airy creation is made with a rich cheese sauce and beaten egg whites, perfect for a special morning treat.

Ingredients:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 4 large eggs, separated
• 1 cup grated Gruyère or Cheddar cheese
• 1/4 teaspoon cream of tartar

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 1.5-quart soufflé dish with butter.
2. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
3. Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and season with salt, pepper, and nutmeg.
4. In a large bowl, beat the egg yolks and gradually whisk in the cheese sauce.
5. In another bowl, beat the egg whites with the cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the cheese mixture until just combined.
7. Pour the mixture into the prepared soufflé dish and bake for 25-30 minutes, until puffed and golden brown. Serve immediately.

8. Deviled Ham Spread

Deviled ham spread is a nostalgic breakfast option that was particularly popular in the 1950s and 60s. This savory spread is made from finely chopped ham mixed with a tangy blend of spices and mayonnaise, perfect for spreading on toast or crackers.

Ingredients:

• 1 cup cooked ham, finely chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon sweet pickle relish
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• Toast or crackers for serving

Instructions:

1. In a medium bowl, combine the chopped ham, mayonnaise, Dijon mustard, pickle relish, Worcestershire sauce, black pepper, and paprika.
2. Mix until well combined.
3. Serve the deviled ham spread on toast or crackers. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

9. Jell-O Salad

Jell-O salads were all the rage in the mid-20th century, often served as a sweet breakfast treat or dessert. This version includes fruit and a touch of whipped cream for a fun and colorful dish.

Ingredients:

• 1 package (3 oz) flavored gelatin (such as lime or strawberry)
• 1 cup boiling water
• 1 cup cold water
• 1 cup mixed fruit (such as pineapple chunks, mandarin oranges, and grapes)
• 1/2 cup whipped cream or whipped topping

Instructions:

1. In a medium bowl, dissolve the gelatin in the boiling water, stirring until completely dissolved.
2. Stir in the cold water.
3. Add the mixed fruit to the gelatin mixture.
4. Pour the mixture into a mold or serving dish and refrigerate until set, about 4 hours.
5. Once set, top with whipped cream or whipped topping before serving.

10. Cinnamon Toast

Cinnamon toast is a simple yet delightful breakfast that has been enjoyed for generations. This retro version involves a buttery, cinnamon-sugar topping that’s broiled to perfection.

Ingredients:

• 4 slices of bread
• 4 tablespoons butter, softened
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your broiler.
2. In a small bowl, mix the sugar and cinnamon together.
3. Spread the softened butter evenly over each slice of bread.
4. Sprinkle the cinnamon-sugar mixture generously over the buttered bread.
5. Place the bread on a baking sheet and broil for 2-3 minutes, or until the sugar is bubbly and the edges of the bread are golden brown. Keep a close eye on it to prevent burning.
6. Serve warm.

11. Creamed Chipped Beef on Toast

Creamed chipped beef on toast, often known as “S.O.S.,” is a savory dish that became a staple in the mid-20th century. This hearty breakfast features dried beef in a creamy white sauce, served over toast.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 jar (2.5 oz) dried beef, rinsed and chopped
• Salt and pepper to taste
• 4 slices of toast

Instructions:

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the flour to form a roux and cook for about 1 minute.
3. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens.
4. Add the chopped dried beef and season with salt and pepper.
5. Cook for an additional 2-3 minutes, until the beef is heated through.
6. Serve the creamed chipped beef over slices of toast.

12. Rice Pudding

Rice pudding is a comforting and creamy breakfast dish that has been enjoyed for centuries. This retro version includes a touch of vanilla and cinnamon for extra warmth and flavor.

Ingredients:

• 1/2 cup uncooked white rice
• 2 cups milk
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 cup raisins (optional)

Instructions:

1. In a medium saucepan, combine the rice, milk, sugar, and salt.
2. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture is thickened, about 25-30 minutes.
3. Stir in the cinnamon, vanilla extract, and raisins if using.
4. Serve warm or chilled.

13. Grapefruit Brûlée

Grapefruit Brûlée is a simple yet elegant breakfast dish that was popular in the 1950s and 60s. The caramelized sugar topping adds a delightful crunch to the tart grapefruit, making it a refreshing start to your day.

Ingredients:

• 2 grapefruits, halved
• 4 tablespoons granulated sugar
• Fresh mint leaves for garnish (optional)

Instructions:

1. Preheat the broiler.
2. Cut each grapefruit in half and place them cut-side up on a baking sheet.
3. Sprinkle 1 tablespoon of sugar evenly over each grapefruit half.
4. Place the baking sheet under the broiler for about 3-5 minutes, or until the sugar is caramelized and bubbly. Keep a close eye to prevent burning.
5. Let cool slightly before serving. Garnish with fresh mint leaves if desired.

14. Dutch Baby Pancake

The Dutch Baby Pancake, also known as a German pancake, is a puffy, oven-baked delight that became popular in mid-20th century America. It’s perfect for serving with fresh fruit, powdered sugar, or a drizzle of lemon juice.

Ingredients:

• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons butter
• Powdered sugar and lemon wedges for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet or ovenproof pan in the oven to heat.
2. In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth.
3. Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.
4. Pour the batter into the skillet and return to the oven.
5. Bake for 20-25 minutes, or until the pancake is puffed and golden brown.
6. Serve immediately, dusted with powdered sugar and with lemon wedges on the side.

15. Breakfast Casserole

Breakfast casseroles were a hit in the 1970s, offering a convenient and hearty meal that could feed a crowd. This version combines eggs, sausage, cheese, and bread for a satisfying and easy-to-make dish.

Ingredients:

• 1 pound breakfast sausage
• 6 slices of bread, cubed
• 1 1/2 cups shredded Cheddar cheese
• 6 large eggs
• 2 cups milk
• 1 teaspoon dry mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, cook the sausage over medium heat until browned and fully cooked. Drain any excess fat.
3. Spread the bread cubes evenly in the prepared baking dish. Top with the cooked sausage and shredded cheese.
4. In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper. Pour the egg mixture over the bread, sausage, and cheese.
5. Bake for 40-45 minutes, or until the casserole is set and golden brown.
6. Let cool slightly before serving.

16. Baked Apples

Baked apples were a popular breakfast treat in the 1960s and 70s. This warm and comforting dish features apples stuffed with a mixture of brown sugar, cinnamon, and nuts, then baked to perfection.

Ingredients:

• 4 large apples (such as Granny Smith or Honeycrisp)
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped nuts (such as walnuts or pecans)
• 4 tablespoons butter
• 1/2 cup water

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Core the apples, leaving the bottom intact to create a well for the filling.
3. In a small bowl, combine the brown sugar, cinnamon, and chopped nuts.
4. Stuff each apple with the sugar-nut mixture and top with a tablespoon of butter.
5. Place the apples in a baking dish and pour the water into the bottom of the dish.
6. Bake for 30-40 minutes, or until the apples are tender.
7. Serve warm, with a drizzle of the pan juices.

17. Ham and Cheese Breakfast Rolls

Ham and cheese breakfast rolls are a savory and satisfying option that became popular in the 1960s. These flaky rolls are filled with ham and cheese, making them perfect for a quick breakfast or brunch.

Ingredients:

• 1 can (8 oz) refrigerated crescent roll dough
• 8 slices of deli ham
• 8 slices of cheese (such as Swiss or Cheddar)
• 1 tablespoon Dijon mustard
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate into 8 triangles.
3. Spread a thin layer of Dijon mustard on each triangle.
4. Place a slice of ham and a slice of cheese on each triangle.
5. Roll up each triangle, starting from the wide end, and place on the prepared baking sheet.
6. Brush the tops with the beaten egg.
7. Bake for 12-15 minutes, or until golden brown and the cheese is melted.
8. Serve warm.

18. Shakshuka

Shakshuka is a flavorful and spicy dish of poached eggs in a tomato and pepper sauce. Though its origins are Middle Eastern, it became popular in the West in the 1970s and has since become a beloved breakfast option.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 can (28 oz) crushed tomatoes
• Salt and pepper to taste
• 4-6 large eggs
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
2. Stir in the garlic, cumin, paprika, and cayenne pepper. Cook for another minute.
3. Add the crushed tomatoes and season with salt and pepper. Simmer for 10-15 minutes, until the sauce has thickened.
4. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes.
5. Garnish with fresh parsley or cilantro and serve with crusty bread.

19. Crêpes Suzette

Crêpes Suzette is a classic French dish that became a popular breakfast and dessert option in the mid-20th century. These delicate crêpes are served with a buttery orange sauce and flambéed for a dramatic presentation.

Ingredients:

• For the crêpes:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

• For the Suzette sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/4 cup Grand Marnier or other orange liqueur

Instructions:

1. In a large bowl, whisk together the flour, eggs, milk, water, salt, and melted butter until smooth.
2. Heat a lightly oiled non-stick skillet over medium-high heat. Pour about 1/4 cup of batter into the skillet and tilt to coat the bottom evenly.
3. Cook for about 1-2 minutes on each side, until lightly browned. Repeat with the remaining batter.
4. For the Suzette sauce, melt the butter in a large skillet over medium heat. Stir in the sugar, orange juice, and orange zest. Cook until the sugar is dissolved and the sauce is slightly thickened.
5. Add the crêpes to the skillet, folding them into quarters.
6. Pour the Grand Marnier over the crêpes and carefully ignite with a long lighter. Let the flames subside.
7. Serve the crêpes warm, with the sauce spooned over the top.

20. Sausage and Egg Breakfast Cups

Sausage and egg breakfast cups are a fun and portable breakfast option that gained popularity in the 1980s. These individual servings are made with sausage, eggs, and cheese, all baked in a muffin tin.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup cooked breakfast sausage, crumbled
• 1/2 cup shredded Cheddar cheese
• 1/4 cup chopped green onions
• Non-stick cooking spray

Instructions:

1. Preheat the oven to 375°F (190°C). Spray a muffin tin with non-stick cooking spray.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Divide the cooked sausage, shredded cheese, and chopped green onions evenly among the muffin cups.
4. Pour the egg mixture over the sausage, cheese, and green onions, filling each cup about 3/4 full.
5. Bake for 15-20 minutes, or until the eggs are set and the tops are golden brown.
6. Let cool slightly before removing from the muffin tin. Serve warm.

As you savor the flavors of these 20 retro breakfast recipes, we hope you feel a sense of joy and comfort that only the classics can bring. Whether you’re reminiscing about your childhood or discovering these dishes for the first time, there’s something truly special about starting your day with a taste of the past. So, gather your loved ones, set the table, and enjoy these timeless breakfasts that have stood the test of time. Here’s to making new memories while celebrating the old—one delicious bite at a time. Bon appétit!