5 Shiny New Breakfasts That Are Worth Waking Up For

Whether they're cooking in a restaurant, in a food truck, or at home, chefs dream up the most delicious and exciting ways to transform everyday dishes into the next big thing. This month, I took a page from the menus of top chefs around the country to bring you five of my new favorite breakfast recipes, including sourdough pancakes inspired by my friend Stephanie Izard, crispy cheese breakfast burritos, and these pizzas. Whether you're in the mood for savory or sweet, these flavor-packed dishes will help you start your day off on the right foot.

Chef Justin Bazdarich makes his Kind Brother pizza atSpeedy Romeoin Brooklyn extra decadent with a combination of béchamel and smoked mozzarella. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness.

AtMolly's Rise and Shinein New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford's marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warm, cozy spread.

Richard Chang, chef and owner of the now-closed Tacos La Tehuanita truck in Los Angeles, wowed crowds with his burnt- cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings. This version pairs chorizo- studded black beans and eggs with creamy avocado for richness.

AtLittle Goat Dinerin Chicago, 2011 F&W Best New Chef Stephanie Izard makes fluffy pancakes using sourdough starter and tops them with oat streusel and fruit. Here, we use molasses-steeped strawberries, making a breakfast that's balanced with sour, sweet, and bitter flavors.

AtConvivialin Washington, D.C., Cedric Maupillier's foot-long quiche takes this breakfast classic to the next level. This ver- sion, prepared in a rimmed baking sheet, makes plenty for the whole family.