Breakfast at Tiffani’s

Here are some great recipes and ideas to pull off a breakfast or brunch. This can be for a fun weekend with friends or a beautiful Easter brunch with your family even. Breakfast is the most important meal of the day right? I say so. (Dinnerware donated by my sweet assistant Vicki. So thankful she has such great taste and let’s me borrow these when needed). Photos by Rebecca Sanabria.


Yogurt Pancakes

Recipe courtesy of Tiffani Thiessen


1 cup all purpose flour
½ cup almond flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
2 tablespoons oil
2 eggs
1 teaspoon vanilla
¾ cup Greek yogurt
¾ milk


Preheat griddle on medium heat. Whisk together flour, baking powder, sugar and salt in one bowl. In another bowl mix together oil, eggs, vanilla and Greek yogurt. Then add wet ingredients to dry ingredients and stir. Stir in milk until combined but don’t over mix. Some lumps are okay. Grease griddle and pour 1/3 cup of the batter onto the hot griddle. Cook for about 2 minutes or when the batter starts to bubble. Use a spatula and flip the pancake over and cook for an additional minute. Continue to cook all batter. Serve pancakes warm with your favorite toppings.


Goat Cheese & Sun Dried Tomato Frittata

Recipe courtesy of Tiffani Thiessen


10 large Eggs
1 cup chopped sun dried tomatoes
1/4 pound fresh crumbles Goat Cheese
1/3 cup fresh grated Parmesan Cheese
2 finely chopped Shallots
4 tablespoons Olive Oil
1/2 teaspoon dried Thyme
1/2 teaspoon dried Oregano
3 tablespoons Heavy Cream
1/4 teaspoon Salt
1/3 teaspoon Pepper


In large pan over heat 1 tablespoon of olive oil over medium heat. Add shallots, sun dried tomatoes, thyme, oregano with a little salt and pepper and sauté for about 5-7 minutes. Remove from heat. In bowl, beat eggs, cream and salt and pepper. Add the vegetables and mix and set aside. In fry pan, (can be same one), heat the remaining oil on medium heat. Pour egg mixture spreading the vegetables evenly over the pan. As the eggs set around the side of the pan lift the edges with a spatula allowing more egg mixture to run underneath. Cook till eggs are done except for the center is still a little runny which is about 10-15 minutes. Sprinkle parmesan and goat cheese over the top and place in broiler till the top is golden brown. About 2 minutes. Carefully remove pan from broiler and loosen edges of frittata with spatula and carefully slide it onto a serving platter. Cool for about 10-15 minutes. Garnish with fresh parsley and serve warm.


Blueberry Lemon Scones

Recipe courtesy of Tiffani Thiessen


2 cups flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoon butter
½ cup milk (I use skim)
¼ cup fresh lemon juice
2 tablespoon lemon zest
Dash of Vanilla
1 cup fresh blueberries

½ cup powder sugar
1 tablespoon lemon juice
Pinch of lemon zest


Preheat oven to 400 degrees.

In your stand mixer combine flour, sugar, baking powder, and salt. Cut the cold butter into smaller pieces and put on top of the dry ingredients.
Using your paddle attachment, mix the butter and dry ingredients together. Work your way to medium speed. Mix till the butter breaks into small pieces. The stir in the milk, lemon juice and lemon zest until moistened.

Pat the dough out on a floured surface and fold the washed and dry blueberries into the dough. Be careful not to break the blueberries. Then by hand form the dough into a long rectangle about an inch thick. You can cut and shape how you like but I cut down the middle, dividing the dough into two squares. Then, cut diagonally for a criss cross with both of those squares. Should give you 8 pieces.

Place scones two inches apart onto a parchment lined cookie sheet and bake for about 17 minutes or until golden brown. Cool then drizzle with glaze.

To make the glaze you combine all ingredients in a small bowl.



Recipe courtesy of Tiffani Thiessen


3 cups rolled oats
1 cup coarsely chopped almonds
1 cup coarsely chopped cashews
½ cup shredded coconut
½ cup dried cranberries
½ cup dried cherries
½ cup maple syrup
½ cup coconut oil (melted)
2 tablespoons cinnamon
¼ teaspoon sea salt
1 teaspoon vanilla


Preheat oven 300 degrees

Combine rolled oats, nuts and spices into bowl. Mix well. Combine maple syrup, melted coconut oil and vanilla in a separate bowl then add to the dry mixture. Mix together using a wooden spoon. Then add shredded coconut and dried cranberries and cherries, toss together. Spread mixture onto a large cookie sheet and place in oven. Bake for about 35 minutes turning every 8-10 minutes with a spatula.

Remove from oven. Let it cool before serving or placing in storage container.

Maple Fennel Bacon

Recipe courtesy of Tiffani Thiessen


3 tablespoons pure maple syrup
1 tablespoons dark brown sugar
12 slices thick cut bacon
2 teaspoons fennel seeds, crushed
Freshly ground black pepper

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: easy

Active Time: 10 minutes
Total Time: 40 minutes


Preheat the oven to 375 degrees F.

Mix together in a small bowl, the maple syrup and dark brown sugar and set aside. Place a rack over a baking sheet (lined with aluminum foil for easier clean up). Lay the bacon out in a single layer, not touching. Brush the syrup onto each strip of bacon and then sprinkle a few fennel seeds over the bacon (fennel is a strong spice so use sparingly). Season with black pepper. Bake in a preheated oven until brown and crisp, 20 to 25 minutes. Take out and loosen off the rack so it does not stick and let cool for 5 minutes before serving.


amanda mills

The recipe’s look delish. I can’t wait to try them!!!


Wow! This is beautiful! You manage to inject style and class into everything you do :) You were my idol when I was growing up and you continue to be an inspiration now!

Sue @ A Colourful Canvas

OH! You had me at your title, Breakfast at Tiffani’s! I LOVE it! And yes, your photos are sublime. Now…brunch is officially my favourite meal, so my hopes were high. And yippeee! Your recipes look absolutely DELICIOUS! The frittata and scones are at the top of my to-bake list. Recently, I’ve been challenged with my scones not rising that well, so I bought fresh packs of baking powder and baking soda!


LOVE your new show! The White Collar episode, while preparing the ribs, you had really cute spice jars! Where can I find these?

Alicia@ eco friendly homemaking

All of the recipes look so delicious but I think I am going to have to try the granola first. It just looks awesome!

Jean M

the first time I made scones they were so dry and a waste of time! I am ready to try again and will be using this recipe! Thanx for posting and being an inspiration!


I love your cooking show and I can’t wait to try these recipes. Any chance there will be a Dinner At Tiffani’s cookbook?!

Donna Sue

Made the Frittata, Maple Fennel Bacon and Plum Caprese Salad for brunch yesterday. Incredibly Easy and Delicious. Thanks Tiffani – now back to the treadmill to work it all off!


When are you doing a cookbook? I’ll buy it in a heartbeat! Please do one soon!

Nancy Simmons-Walker

Love your show Dinner at Tiffani’s! On the White Collar episode where was Matt Bomer? He wasn’t even mentioned. Good luck with the new baby & look forward to more episodes!!


I love your cooking show! I hope you write a cookbook someday. You have a beautiful family!


Love love love your show Tiffani!


Tiffani, love your cooking show. Your recipes are delicious and easy to make. You’re so welcoming and sweet. I feel like I’m in your kitchen when watching your show. Please write a cooking book. Go Kelly Kapowski!


Your recipes are so delicious!!! Do you have a recipe for pulled pork?

anniversary wood gifts

Thanks for finally writing about >Breakfast at Tiffani’s <Liked it!

Diana Daenzer

I absolutely love your show it has inspired me to be more creative in the kitchen and love that you have your recipes online, I look forward to trying many of them

Vickie tharp

Made the apple ginger pie. Loved the crust. This was for my son in law that loves apple pie. Keep up the good work. Love your show

blog index BACK TO TOP