18 Hearty German Breakfast Recipes Delicious

Dive into the hearty and wholesome world of German breakfasts with our roundup of 18 delicious recipes that promise to start your day on a delicious note. From savory sausages to sweet, fluffy pancakes, these dishes are all about comfort and flavor. Perfect for home cooks looking to explore international cuisines, these recipes will transport your morning routine to the cozy kitchens of Germany. Keep reading to discover your new breakfast favorite!

German Apple Pancakes

Golden and gloriously puffed, German Apple Pancakes are a delightful twist on the classic breakfast staple, offering a tender, custard-like center surrounded by caramelized apples and a crisp, golden edge.

Ingredients

• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup whole milk
• A pinch of salt
• 2 tbsp unsalted butter
• 1 large apple, thinly sliced
• A couple of tbsp granulated sugar
• A splash of vanilla extract
• A dash of cinnamon

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for the pancakes to puff up beautifully.
2. In a medium bowl, whisk together the eggs, flour, milk, salt, and vanilla extract until smooth. Let the batter rest for 10 minutes; this helps the flour hydrate and results in a smoother texture.
3. Meanwhile, melt the butter in a 10-inch ovenproof skillet over medium heat. Add the apple slices and sprinkle with sugar and cinnamon. Cook, stirring occasionally, until the apples are soft and caramelized, about 5 minutes.
4. Pour the batter over the caramelized apples in the skillet. Immediately transfer the skillet to the preheated oven.
5. Bake for 15-20 minutes, or until the pancake is puffed and golden brown around the edges. Avoid opening the oven door too early, as this can cause the pancake to deflate.
6. Remove from the oven and let it sit for a minute before slicing. This allows the pancake to set slightly, making it easier to cut.

Soft and custardy in the middle with a slightly crisp exterior, these pancakes are best served warm, dusted with powdered sugar or drizzled with maple syrup for an extra touch of sweetness.

Bavarian Soft Pretzels

Delightfully twisted and golden, Bavarian Soft Pretzels are a timeless treat that brings a piece of Germany right to your kitchen. With their chewy interior and glossy, salted crust, these pretzels are perfect for any occasion, from a cozy breakfast to a sophisticated snack platter.

Ingredients

• 4 cups of all-purpose flour
• 1 tbsp of sugar
• 2 tsp of salt
• 1 packet of active dry yeast
• 1 1/2 cups of warm water (about 110°F)
• a splash of vegetable oil
• a couple of cups of baking soda
• a handful of coarse salt for topping
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Gradually add the warm water to the dry ingredients, stirring until a dough forms. Tip: The water should be warm to the touch but not too hot to kill the yeast.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Lightly oil a clean bowl, place the dough in it, and cover with a damp cloth. Let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 450°F and line a baking sheet with parchment paper.
6. In a large pot, bring 10 cups of water to a boil and add the baking soda. Tip: Be cautious as the mixture will bubble up.
7. Divide the dough into 8 equal pieces, roll each into a long rope, and twist into a pretzel shape.
8. Boil each pretzel in the baking soda water for 30 seconds, then transfer to the prepared baking sheet.
9. Brush each pretzel with the beaten egg and sprinkle with coarse salt.
10. Bake for 12-15 minutes, until deep golden brown.

Vibrant in flavor with a satisfying chew, these Bavarian Soft Pretzels are best served warm with a side of spicy mustard or a creamy cheese dip. For an extra touch, try drizzling them with melted butter right out of the oven.

Black Forest Ham and Cheese Omelette

Mastering the art of the perfect omelette is a culinary skill that shines at any meal, and our Black Forest Ham and Cheese Omelette is no exception. This dish combines the smoky depth of Black Forest ham with the creamy melt of cheese, enveloped in fluffy, golden eggs for a breakfast that feels both indulgent and effortlessly elegant.

Ingredients

• 3 large eggs
• A splash of whole milk
• A pinch of salt and a twist of black pepper
• 1/2 cup of diced Black Forest ham
• 1/4 cup of shredded sharp cheddar cheese
• A pat of butter

Instructions

1. In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
2. Heat a non-stick skillet over medium heat and add the butter, swirling to coat the pan evenly.
3. Pour the egg mixture into the skillet, tilting to spread it out. Let it cook undisturbed for about 30 seconds until the edges start to set.
4. Gently lift the edges with a spatula, tilting the pan to let the uncooked eggs flow underneath. Tip: This ensures an evenly cooked omelette without overbrowning.
5. Once the eggs are mostly set but still slightly runny on top, sprinkle the ham and cheese over one half of the omelette.
6. Carefully fold the other half over the filling with the spatula, then cook for another minute to melt the cheese. Tip: Covering the pan can help the cheese melt faster without overcooking the eggs.
7. Slide the omelette onto a plate, folding it neatly if needed. Tip: A warm plate prevents the omelette from cooling too quickly.

Every bite of this omelette offers a harmonious blend of textures, from the tender eggs to the juicy ham and gooey cheese. Serve it with a side of fresh fruit or a crisp green salad for a balanced meal that’s as pleasing to the palate as it is to the eye.

German Potato Pancakes

Fluffy, golden, and irresistibly crispy, German Potato Pancakes are a delightful twist on breakfast or a savory side dish that brings a touch of European charm to your table. Perfectly balancing a crisp exterior with a tender, flavorful interior, these pancakes are a testament to the simplicity and elegance of traditional German cuisine.

Ingredients

• 4 large potatoes, peeled and grated
• 1 small onion, finely grated
• 2 eggs, lightly beaten
• 1/4 cup all-purpose flour
• A splash of milk
• A couple of tablespoons of vegetable oil for frying
• Salt and pepper, just enough to season

Instructions

1. In a large bowl, combine the grated potatoes and onion. Squeeze out as much liquid as possible using a clean kitchen towel.
2. Add the beaten eggs, flour, and a splash of milk to the potato mixture. Season with salt and pepper, then mix until well combined. Tip: For extra crispiness, let the batter sit for 10 minutes before cooking.
3. Heat a couple of tablespoons of vegetable oil in a large skillet over medium heat until shimmering.
4. Drop spoonfuls of the potato mixture into the skillet, flattening them slightly with the back of the spoon. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure each pancake cooks evenly.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while you finish cooking the rest.

These German Potato Pancakes boast a wonderfully crisp texture with a soft, flavorful center, making them a versatile dish that pairs beautifully with applesauce or sour cream for dipping. Try serving them alongside a fresh green salad for a light, satisfying meal that’s sure to impress.

Homemade German Sausage Breakfast Skillet

Nothing welcomes the morning quite like the hearty, savory aroma of a Homemade German Sausage Breakfast Skillet, a dish that marries the rustic charm of German cuisine with the comfort of a classic American breakfast. Perfect for those leisurely weekend mornings, this skillet is a symphony of flavors and textures, promising to start your day on a delicious note.

Ingredients

• 1 pound of homemade German sausage, crumbled
• 2 cups of diced potatoes
• 1/2 cup of diced onions
• 1/2 cup of diced bell peppers
• 4 large eggs
• A splash of olive oil
• A couple of tablespoons of butter
• Salt and freshly ground black pepper to taste
• A pinch of paprika for a smoky touch

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil and a couple of tablespoons of butter, letting the butter melt until it’s frothy.
2. Add the diced potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for about 5 minutes to get a golden crust, then stir and cook for another 5 minutes until they’re tender.
3. Toss in the diced onions and bell peppers, cooking them with the potatoes for about 3 minutes until they’re just softened. Tip: Keep the heat at medium to avoid burning the vegetables.
4. Push the vegetables to one side of the skillet and add the crumbled German sausage to the other side. Cook the sausage for about 4 minutes, breaking it apart with a spoon, until it’s nicely browned.
5. Mix everything together in the skillet and season with salt, freshly ground black pepper, and a pinch of paprika. Tip: The paprika adds a subtle smokiness that complements the sausage perfectly.
6. Make four small wells in the mixture and crack an egg into each well. Cover the skillet with a lid and cook for about 5 minutes, or until the eggs are set to your liking. Tip: For runny yolks, check the eggs at the 4-minute mark.

Serve this skillet straight from the pan, with the eggs still slightly runny to create a rich sauce that ties all the flavors together. The crispy potatoes, savory sausage, and creamy eggs make every bite a delightful contrast of textures. For an extra touch, sprinkle with fresh herbs or serve with a side of crusty bread to soak up the deliciousness.

Traditional German Farmer’s Breakfast

Nothing quite compares to the hearty embrace of a Traditional German Farmer’s Breakfast, a dish that marries rustic charm with comforting flavors. Perfect for a leisurely weekend brunch, this skillet-cooked delight layers crispy potatoes, savory bacon, and eggs into a satisfying meal that pays homage to its agrarian roots.

Ingredients

• 4 medium potatoes, peeled and diced into 1/2-inch cubes
• 6 slices of thick-cut bacon, chopped
• 1 medium onion, finely chopped
• 4 large eggs
• A splash of whole milk
• A couple of tablespoons of unsalted butter
• Salt and freshly ground black pepper, to season
• A pinch of paprika for a subtle smokiness

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
2. In the same skillet, add the diced potatoes to the bacon fat. Cook, stirring occasionally, until golden and tender, about 15 minutes. Tip: For extra crispiness, press the potatoes down with a spatula halfway through cooking.
3. Add the chopped onion to the skillet with the potatoes. Cook until the onion is soft and translucent, about 3 minutes.
4. Push the potato and onion mixture to one side of the skillet. Melt a tablespoon of butter in the empty space and crack the eggs into it. Tip: Adding a splash of milk to the eggs before cooking makes them fluffier.
5. Scramble the eggs gently, then mix them with the potatoes and onions. Stir in the cooked bacon and season with salt, pepper, and a pinch of paprika. Cook for another 2 minutes to combine all the flavors. Tip: For a golden crust, let the mixture sit undisturbed for the last minute of cooking.

Presenting a delightful contrast of textures, the crispy potatoes and bacon meld beautifully with the soft, fluffy eggs. Serve this farmer’s breakfast straight from the skillet, garnished with fresh herbs, for an authentic touch that invites everyone to dig in.

German Style Scrambled Eggs with Chives

Kickstart your morning with a dish that marries simplicity with sophistication, German Style Scrambled Eggs with Chives. This recipe transforms the humble scrambled eggs into a creamy, flavorful delight, punctuated with the fresh, oniony bite of chives.

Ingredients

• 4 large eggs
• A splash of whole milk (about 2 tbsp)
• A couple of tbsp unsalted butter
• A small handful of fresh chives, finely chopped
• A pinch of salt
• A pinch of freshly ground black pepper

Instructions

1. Crack the eggs into a medium bowl, add the splash of milk, and whisk until the mixture is uniform but not frothy.
2. Heat a non-stick skillet over medium-low heat and melt the butter, ensuring it coats the bottom of the pan without browning.
3. Pour the egg mixture into the skillet. Let it sit undisturbed for about 20 seconds until the edges just start to set.
4. Using a rubber spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow to the edges. Repeat this process every 20 seconds for about 3-4 minutes.
5. When the eggs are mostly set but still slightly runny, remove the skillet from the heat. The residual heat will finish cooking the eggs to a creamy consistency.
6. Season with a pinch of salt and black pepper, then sprinkle the chopped chives over the top.
7. Give the eggs one final gentle fold to incorporate the chives, then serve immediately.

Rich and velvety, these scrambled eggs boast a luxurious texture that’s perfectly balanced by the sharpness of the chives. Serve them atop a slice of toasted sourdough or alongside smoked salmon for an elegant breakfast or brunch.

Rye Bread with Smoked Salmon and Cream Cheese

This sophisticated yet simple dish combines the earthy tones of rye bread with the luxuriousness of smoked salmon and the creamy tang of cream cheese, creating a perfect balance of flavors and textures that’s ideal for any occasion.

Ingredients

• A couple of slices of rye bread
• A few ounces of smoked salmon
• A generous spread of cream cheese
• A splash of lemon juice
• A sprinkle of fresh dill
• A pinch of cracked black pepper

Instructions

1. Toast the rye bread slices lightly until they’re just golden and crisp around the edges, about 2-3 minutes in a toaster set to medium.
2. While the bread is toasting, let the cream cheese sit at room temperature for a few minutes to soften slightly, making it easier to spread.
3. Once the bread is toasted, spread a generous layer of cream cheese evenly over each slice.
4. Lay the smoked salmon pieces over the cream cheese, covering the bread to your liking.
5. Drizzle a splash of lemon juice over the salmon for a bright, fresh flavor.
6. Garnish with a sprinkle of fresh dill and a pinch of cracked black pepper for an extra layer of flavor.

The rye bread offers a sturdy, nutty base that complements the silky salmon and creamy cheese beautifully, while the lemon and dill add a refreshing zing. Serve this open-faced sandwich with a side of capers or a light salad for a complete, elegant meal.

German Quark Cheese Pancakes

These German Quark Cheese Pancakes are a delightful twist on the classic breakfast staple, offering a tender, creamy interior with a golden, slightly crisp exterior. Their subtle tang and rich texture make them a sophisticated start to any morning or a charming addition to a brunch spread.

Ingredients

– 1 cup of all-purpose flour
– A pinch of salt
– 2 tablespoons of granulated sugar
– 1 teaspoon of baking powder
– 1 cup of German quark cheese
– A splash of milk (about 1/4 cup)
– 2 large eggs
– A knob of butter (for frying)
– A drizzle of maple syrup or a dusting of powdered sugar (for serving)

Instructions

1. In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder until well combined.
2. Add the quark cheese, milk, and eggs to the dry ingredients, stirring gently until the batter is smooth and free of lumps. Tip: Overmixing can lead to tough pancakes, so stir just until combined.
3. Heat a non-stick skillet over medium heat and add a small knob of butter, swirling to coat the pan evenly.
4. Pour 1/4 cup of batter for each pancake into the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Keep the heat medium to avoid burning; these pancakes benefit from a slower cook to ensure the center is perfectly done.
5. Flip the pancakes carefully and cook for another 1-2 minutes on the other side, until golden brown. Tip: If the pancakes are browning too quickly, lower the heat slightly.
6. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adding more butter to the skillet as needed.
7. Serve the pancakes warm with a drizzle of maple syrup or a dusting of powdered sugar. Keep them stacked high for an impressive presentation, or fold them around fresh berries for a burst of color and freshness.

Sauerkraut and Sausage Breakfast Bowl

Venturing into the realm of hearty breakfasts, this Sauerkraut and Sausage Breakfast Bowl combines the tangy crunch of fermented cabbage with the savory depth of perfectly browned sausage, all nestled atop a bed of creamy scrambled eggs. It’s a dish that promises to awaken the senses with its robust flavors and satisfying textures.

Ingredients

• 1 cup of sauerkraut, drained
• 2 sausages (your favorite kind), sliced into half-moons
• 3 large eggs
• A splash of milk
• A couple of tablespoons of butter
• Salt and pepper, just a pinch

Instructions

1. Heat a large skillet over medium heat and add a tablespoon of butter, letting it melt until it’s just beginning to foam.
2. Add the sliced sausages to the skillet, cooking them for about 5 minutes or until they’re nicely browned on both sides. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
3. Push the sausages to one side of the skillet and add the sauerkraut to the other side, sautéing it for 2-3 minutes to warm through and slightly caramelize.
4. In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper until well combined.
5. Add the remaining butter to the skillet, pouring in the egg mixture. Stir gently with a spatula, folding the eggs over low heat until they’re softly set, about 3-4 minutes. Tip: For creamier eggs, remove them from the heat just before they’re fully set.
6. Combine the eggs with the sausages and sauerkraut in the skillet, giving everything a gentle toss to mix. Tip: A final sprinkle of fresh herbs can add a bright contrast to the rich flavors.

Unveiling a breakfast bowl that’s as nutritious as it is delicious, the creamy eggs meld beautifully with the tangy sauerkraut and hearty sausage, offering a symphony of flavors in every bite. Serve it with a side of toasted rye bread for an extra crunch that complements the dish’s textures perfectly.

German Honey Nut Granola

Whisking together the rustic charm of German baking with the wholesome goodness of nuts and honey, this granola is a delightful crunch that promises to elevate your morning routine or serve as the perfect afternoon pick-me-up.

Ingredients

• 3 cups of old-fashioned rolled oats
• a cup of mixed nuts (almonds, walnuts, and pecans), roughly chopped
• a generous half cup of honey
• a couple of tablespoons of coconut oil, melted
• a pinch of salt
• a teaspoon of vanilla extract
• a sprinkle of cinnamon

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the oats and mixed nuts, stirring to distribute evenly.
3. In a small saucepan over low heat, warm the honey and coconut oil until the mixture is fluid and easy to pour, about 2 minutes. Tip: Warming the honey makes it easier to mix with the dry ingredients.
4. Remove the honey mixture from heat and stir in the salt, vanilla extract, and cinnamon until well combined.
5. Pour the honey mixture over the oat and nut mixture, stirring thoroughly to ensure every piece is coated. Tip: A silicone spatula works best for this to get all the sticky goodness mixed in.
6. Spread the granola evenly on the prepared baking sheet and bake for 20 minutes.
7. After 20 minutes, stir the granola to promote even browning and bake for another 15-20 minutes, or until golden brown. Tip: Keep an eye on it during the last few minutes to prevent over-browning.
8. Remove from the oven and let cool completely on the baking sheet; it will crisp up as it cools.

Rich with the deep flavors of honey and nuts, this granola offers a satisfying crunch with every bite. Serve it over yogurt for a creamy contrast or enjoy it by the handful for a quick, energizing snack.

Bacon and Onion German Puff Pancake

Fluffy yet crisp, this Bacon and Onion German Puff Pancake is a delightful twist on the classic, offering a savory depth that’s perfect for a weekend brunch or a cozy dinner. Its golden edges and tender center make it a visually stunning dish that’s as satisfying to make as it is to eat.

Ingredients

• 6 slices of bacon, chopped into bite-sized pieces
• 1 medium onion, thinly sliced
• 3 large eggs
• 3/4 cup all-purpose flour
• 3/4 cup whole milk
• A pinch of salt
• A couple of grinds of black pepper
• 2 tbsp unsalted butter
• A splash of vanilla extract (optional, for a hint of sweetness)

Instructions

1. Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat up.
2. In a medium bowl, whisk together the eggs, flour, milk, salt, pepper, and vanilla extract until smooth. Let the batter rest for 10 minutes to allow the flour to hydrate.
3. Meanwhile, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
4. Add the sliced onions to the bacon drippings and cook until soft and slightly caramelized, about 5 minutes. Remove the onions and set aside with the bacon.
5. Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides as it melts.
6. Pour the batter into the skillet, then sprinkle the cooked bacon and onions evenly over the top.
7. Bake for 20-25 minutes, until the pancake is puffed and golden brown around the edges. Avoid opening the oven door during the first 15 minutes to ensure a good rise.
8. Serve immediately, as the pancake will begin to deflate shortly after removing from the oven. For an extra touch, drizzle with maple syrup or sprinkle with fresh herbs.

Notably, this pancake boasts a contrast of textures—crispy on the outside, soft and eggy within, with the smoky bacon and sweet onions adding layers of flavor. Try serving it with a side of sour cream or apple sauce for a delightful pairing that complements its richness.

German Style Muesli with Fresh Fruits

Combining the hearty wholesomeness of traditional German muesli with the vibrant freshness of seasonal fruits, this dish is a delightful way to start your morning or enjoy as a nutritious snack. Crafted with care, it’s a symphony of textures and flavors that promises to invigorate your senses.

Ingredients

• 1 cup of rolled oats
• A couple of tablespoons of honey
• A splash of vanilla extract
• 1 cup of almond milk
• A handful of fresh berries (your choice)
• 1 sliced banana
• A sprinkle of cinnamon

Instructions

1. In a medium bowl, combine the rolled oats and almond milk, stirring gently to ensure the oats are fully submerged.
2. Drizzle the honey and add the vanilla extract, mixing well to incorporate all the flavors evenly.
3. Let the mixture sit in the refrigerator for at least 30 minutes, allowing the oats to soften and absorb the liquids.
4. While waiting, wash the fresh berries and slice the banana into thin rounds.
5. After the oats have softened, remove the bowl from the refrigerator and give it a quick stir to fluff up the mixture.
6. Gently fold in the fresh berries and banana slices, reserving a few for garnish.
7. Sprinkle a touch of cinnamon over the top for a warm, aromatic finish.
8. Serve immediately, or for an extra chill, let it sit in the fridge for another 10 minutes before serving.

Delight in the creamy texture of the softened oats contrasted with the juicy burst of fresh fruits, a harmony that’s both satisfying and refreshing. For an elegant presentation, layer the muesli and fruits in a clear glass, creating a visually stunning parfait that’s as beautiful as it is delicious.

Soft Boiled Eggs with German Mustard Sauce

Gracefully bridging the gap between simplicity and sophistication, this dish of soft-boiled eggs draped in a velvety German mustard sauce is a testament to the beauty of minimal ingredients yielding maximum flavor. Perfect for a leisurely brunch or a light supper, it’s a recipe that speaks to the soul with every creamy, tangy bite.

Ingredients

• 4 large eggs
• A splash of white vinegar
• A couple of tablespoons of unsalted butter
• A generous dollop of German mustard
• A quarter cup of heavy cream
• A pinch of salt and freshly ground black pepper
• A sprinkle of chopped chives for garnish

Instructions

1. Fill a medium saucepan halfway with water, add a splash of white vinegar, and bring to a gentle boil over medium heat.
2. Carefully lower the eggs into the boiling water using a slotted spoon, ensuring they’re fully submerged, and set a timer for 6 minutes for perfectly soft-boiled eggs.
3. While the eggs cook, melt a couple of tablespoons of unsalted butter in a small saucepan over low heat, being careful not to let it brown.
4. Whisk in a generous dollop of German mustard until smooth, then gradually add a quarter cup of heavy cream, stirring constantly to create a silky sauce.
5. Season the sauce with a pinch of salt and freshly ground black pepper, then remove from heat.
6. Once the eggs are done, transfer them to a bowl of ice water for a minute to stop the cooking process, then peel carefully under running water.
7. Place the peeled eggs in serving bowls, spoon the warm mustard sauce over the top, and garnish with a sprinkle of chopped chives.

Yielding a dish where the creamy yolk mingles with the sharp, tangy sauce, this recipe is a delightful play of textures and flavors. Serve it alongside crusty bread to soak up every last drop of sauce, or atop a bed of lightly dressed greens for a more substantial meal.

German Chocolate Breakfast Cookies

Combining the rich, decadent flavors of German chocolate cake with the convenience of a breakfast cookie, this recipe is a delightful morning treat that feels indulgent yet surprisingly wholesome.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of cocoa powder
• 1/2 teaspoon of baking soda
• A pinch of salt
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar
• 1 large egg
• A splash of vanilla extract
• 1/2 cup of shredded coconut
• 1/2 cup of chopped pecans
• A couple of handfuls of dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients, stirring just until the dough comes together.
6. Fold in the shredded coconut, chopped pecans, and dark chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a chewy texture with a deep chocolate flavor, punctuated by the crunch of pecans and the sweetness of coconut. Try serving them warm with a drizzle of caramel for an extra decadent breakfast or snack.

Savory German Buckwheat Pancakes

Whisking together tradition and innovation, these Savory German Buckwheat Pancakes offer a delightful twist on a classic, blending earthy flavors with a light, airy texture that’s perfect for any meal of the day.

Ingredients

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 2 eggs
• 1 1/2 cups milk
• A splash of apple cider vinegar
• 1/2 tsp baking soda
• A pinch of salt
• A couple of tbsp melted butter
• 1 tbsp sugar

Instructions

1. In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking soda, salt, and sugar until well combined.
2. In another bowl, beat the eggs lightly, then add the milk and apple cider vinegar, stirring to combine.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Let the batter sit for 10 minutes to allow the buckwheat flour to absorb the liquids, which helps in achieving a tender pancake.
4. Heat a non-stick skillet over medium heat and brush with a little melted butter. For each pancake, pour 1/4 cup of batter onto the skillet.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown. Keep the heat at medium to prevent burning while ensuring the inside cooks through.
6. Repeat with the remaining batter, brushing the skillet with more butter as needed to prevent sticking and add flavor.

Opt for serving these pancakes with a dollop of sour cream and a sprinkle of chives for a classic touch, or get creative with smoked salmon and a drizzle of honey for a sweet and savory combination. The buckwheat lends a nutty depth, making each bite wonderfully complex and satisfying.

German Breakfast Strudel with Apples and Nuts

Hearty yet delicate, this German Breakfast Strudel with Apples and Nuts is a morning masterpiece that combines the comforting warmth of baked apples with the satisfying crunch of nuts, all wrapped in a flaky, buttery crust. Perfect for a leisurely weekend brunch or a special occasion, it’s a dish that promises to transport your senses straight to a cozy café in the heart of Germany.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• A pinch of salt
• 1/2 cup of unsalted butter, cold and cubed
• 1/4 cup of cold water
• 3 medium apples, peeled, cored, and thinly sliced
• A handful of mixed nuts, roughly chopped
• 1/4 cup of sugar
• A splash of vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix the flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the cold water, stirring until the dough comes together. Tip: The dough should be pliable but not sticky. If it’s too dry, add a teaspoon more water.
3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This rest period makes the dough easier to roll out.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the dough into a large rectangle, about 1/8 inch thick.
6. In a bowl, toss the apple slices with sugar, vanilla extract, and chopped nuts. Spread this mixture evenly over the dough, leaving a small border around the edges.
7. Carefully roll the dough into a log, sealing the edges with a bit of water to prevent filling from leaking out during baking.
8. Transfer the strudel to the prepared baking sheet, seam side down. Brush the top with beaten egg for a golden finish.
9. Bake for 35-40 minutes, or until the strudel is golden brown and the apples are tender. Tip: Let it cool for 10 minutes before slicing to allow the filling to set.

Marvel at the contrast of textures in every bite—the crisp, golden crust giving way to the soft, fragrant apple filling studded with crunchy nuts. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.

Warm German Potato Salad with Eggs

Combining the hearty comfort of traditional German potato salad with the rich, creamy texture of hard-boiled eggs, this dish is a delightful twist on a classic. Perfect for those who appreciate a warm, savory side that’s both nourishing and indulgent.

Ingredients

• 2 pounds of waxy potatoes, like Yukon Gold, cut into chunks
• 4 large eggs
• a splash of apple cider vinegar
• a couple of tablespoons of olive oil
• 1 small red onion, finely diced
• a handful of fresh parsley, chopped
• a pinch of salt and freshly ground black pepper
• a teaspoon of Dijon mustard
• a quarter cup of chicken broth

Instructions

1. Place the potato chunks in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 15 minutes.
2. While the potatoes cook, place the eggs in a small saucepan, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10 minutes. Then, transfer to ice water to cool before peeling and chopping.
3. Drain the potatoes and return them to the pot. Add a splash of apple cider vinegar and gently toss to coat.
4. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the finely diced red onion and sauté until translucent, about 3 minutes.
5. Stir in the teaspoon of Dijon mustard and the quarter cup of chicken broth, bringing the mixture to a simmer.
6. Add the potatoes and chopped eggs to the skillet, gently folding to combine with the onion mixture. Season with a pinch of salt and freshly ground black pepper to taste.
7. Remove from heat and sprinkle with the chopped fresh parsley before serving.

Generously portioned, this Warm German Potato Salad with Eggs boasts a perfect balance of tangy and savory flavors, with the eggs adding a luxurious texture. Serve it alongside grilled sausages or as a standalone dish for a satisfying meal that’s sure to impress.

Conclusion

Variety is the spice of life, and this roundup of 18 hearty German breakfast recipes offers just that! From savory to sweet, there’s something to start every morning right. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love (and the recipes) on Pinterest. Happy cooking!

Bella Bacinos