Crispy-fried white corn tortillas topped with refried beans, smashed avocado, crab salad and a soft-poached egg, finished with chipotle hollandaise, served with papas rancheras

Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel

Sliced pastrami or corned beef, poached eggs, hollandaise, Swiss, tomato and scallions on rye

Jalapeño-cheddar biscuits topped with Santa Fe hot chicken, poached eggs and pork chili, served with breakfast potatoes

Jerusalem Bagel with smoked salmon spread, tomatoes, capers and labneh

Buttermilk pancakes with caramelized pineapple chunks, housemade vanilla crème anglaise and cinnamon butter

Three-egg omelette, mushrooms, cheddar, fried shrimp and Cajun hollandaise, served with Brabant potatoes

Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake

This long-time favorite wins consumers over with comfort, whimsy, function and flavor

Innovate with blueberries to make it memorable

Greens & Beans Goodness: cannellini beans, kale, roasted tomatoes, chicken sausage, avocado, fried egg and peri peri sauce.

Chicken ‘N’ Watermelon ‘N’ Waffles: cheddar cheese waffle, fried chicken, spiced watermelon, bourbon-maple syrup and honey-hot sauce.

Sope Benedict: Two sopes, seasoned beef, poached eggs, ranchero sauce, salsa, avocado, Cotija cheese, cilantro and sour cream.

The tart citrus shows up on menus in surprising ways

Trend-forward uses of pork ensure that breakfast is good to go

Exploration of global flavors sparks breakfast creativity

There are really no limits to flavor play in the breakfast space. We bring you inspiration. Salmon tacos. Avocado chicharrones. Adjarian Khachapuri - a flatbread from Georgia. A Roasted Pear, Spinach and Gorgonzola Omelette. And much much more.

The breakfast daypart and the plant-forward trend are merging into one giant menu opportunity. With Bush Beans, we bring you three on-trend ways to menu beans at breakfast.

In the breakfast and brunch category, today’s dining consumer seems to be particularly receptive to global flavors, along with an openness to an almost-cheeky approach to both flavors and forms.

Gerry Ludwig and his culinary team’s annual street-level trends tour visits 113 restaurants and tastes 1107 dishes to bring you actionable insights into current food trends

The shifting definition of what counts as breakfast food now embraces flavors from around the globe

Cinnaholic's Cookie Monster - Cinnamon roll, cream cheese frosting, homemade cookie dough, chocolate sauce