Breakfast recipes: pumpkin spice waffles and southern breakfast skillet

Looking for a sweet or savoury way to start the day? These two breakfast recipes offer either or, so alternate every morning!

Breakfast is the most important, and arguably the most fun, meal of the day. Start your morning with these two must-try recipes.

Waffles are always a treat for breakfast, and even more so in the fall when it's pumpkin season. The trick to these special waffles is canned pumpkin pie filling, which comes ­perfectly pre-spiced and pre-sweetened.

Prep time 10 min

Cook time 15 min

Serves 4

• 315 g (2 1/2 c) all-purpose flour
• 10 g (2 tsp) baking powder
• 5 g (1 tsp) baking soda
• 3 large eggs
• 375 ml (1 1/2 c) buttermilk
• 250 ml (1 c) canned pumpkin pie filling
• 90 g (6 tbsp) unsalted butter, melted
• 75 g (1/3 c) firmly packed brown sugar
• 125 ml (1/2 c) maple syrup

1. Preheat the oven to 400°C (200°F).
2. In a large bowl, whisk together the flour, baking powder and baking soda.
3. In a medium bowl, whisk together the eggs, buttermilk, pumpkin pie filling, butter and brown sugar. Stir the egg mixture into the flour mixture until well-combined.
4. Heat a waffle iron, according to manufacturer's directions. For a double waffle maker, spoon in 150 millilitres (2/3 cup) of the batter and spread quickly. Close the top and cook until the waffles are well-puffed and golden, three to four minutes.
5. Keep the waffles warm on a baking sheet in the oven. Repeat making waffles with remaining batter. Serve with maple syrup.

Combine the maple syrup and 50 grams (1/4 cup) coarsely chopped pecans in a small pot. Heat over low heat until warm and serve over the waffles.

Hominy is nothing more than dried corn kernels with the hull and germ removed. But oh, the taste! It's a favourite flavour in the South and the featured ingredient in this quick breakfast scramble. Look for white or yellow hominy in the canned vegetable section.

Prep time 5 min

Cook time 15 min

Serves 2

• 125 g (1/4 lb) bacon, diced
• 50 g (1/4 c) chopped onion
• 1 can (425 g/15 1/2 oz) hominy, drained
• 4 eggs, beaten1/2 g (1/8 tsp) freshly ground black pepper

1. In a medium nonstick skillet, cook the bacon until almost crisp, then drain.
2. Add the onion and continue cooking until the bacon is crisp and the onion is tender, about four minutes.
3. Stir in the hominy, eggs and pepper. Cook and stir until the eggs are completely set, about five minutes. Plate and serve.

Kick up the flavour of the eggs by sautéing 125 grams (1/2 cup) seeded, chopped red pepper with the onion and adding a dash of hot red-pepper sauce to the eggs.

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