17 Southern Breakfast Recipes That Will Have You Leaping Out of Bed in the Morning

Southern breakfasts are the ultimate in comfort food

Rich, sustaining, and deeply satisfying, Southern breakfasts are the ultimate in comfort food. From well-established favorites like biscuits and gravy to unique twists on the classics like smoked trout hash, these dishes from the Southern states will have you leaping out of bed in the morning.

Hearty sausage-studded white gravy is a staple of Southern cooking. We love it on, well, everything. The simple route is to ladle it onto flaky, buttery biscuits. A couple good dashes of hot sauce bring everything together. Or put it on chicken fried steak—cube steak, pounded thin and fried until super crispy, practically begs to be covered in creamy gravy.

Red-eye gravy is a lighter alternative to white gravy. It's an incredibly simple mixture of country ham drippings and coffee that's spooned back onto the cooked ham. We recommend serving it with grits, a cornmeal porridge that's another Southern staple. Also try grits made with white cheddar and topped with grilled ramps or served alongside beef medallions called grillades. Or, best yet, make a classic shrimp and grits.

Potatoes are an important part of a filling breakfast. Home fries, big chunks of potato parboiled and pan-fried until crispy, are a natural accompaniment to a plate of bacon and eggs. Mix your chopped potatoes with meat and you've got a hash. Corned beef is classic, but also try our smoked trout hash topped with a horseradish crème fraîche.

If you're looking for a delicious, filling way to start your day, look no further than our collection of awesome Southern breakfast recipes.

Biscuits with Sawmill Gravy

Biscuits with Sawmill Gravy
Essential to any Southern breakfast, flaky buttermilk biscuits in thick sausage gravy are a delicious start to the day. Get the recipe for Biscuits with Sawmill Gravy »Maxime Iattoni

Country Ham with Red-Eye Gravy and Grits

COUNTRY HAM WITH RED-EYE GRAVY AND GRITS
It takes longer to determine the origin of red-eye gravy's name than it does to make it. Some Southerners believe that the gravy takes its name from a man's red-rimmed eyes in the morning or from the reddish hue of certain country hams. Others swear that the name comes from the red-tinted layer of fat that forms on the surface of the gravy. Get the recipe for Country Ham with Red-Eye Gravy and Grits »Matt Taylor-Gross

Grillades and Grits

Grillades and Grits
In New Orleans, there's no need to drown buttered grits in cheese or cream. Instead, grits are paired with tender medallions of veal, pork, or beef simmered in a light tomato gravy, making a filling and wholesome breakfast meal. Get the recipe for Grillades and Grits »Penny De Los Santos

Home Fries

Home Fries
Enthusiasm for fried seasoned potatoes is almost universal, making home fries a natural choice for a breakfast shared with family or friends. Get the recipe for Home Fries »Penny De Los Santos

Smoked Trout Hash

Smoked Trout Hash
This unique twist on breakfast hash elevates an everyday dish into something more elegant, with flavors from smoked trout, dill, and caramelized onions. Get the recipe for Smoked Trout Hash »James Oseland

Cream Cheese Cinnamon Rolls

Cream Cheese Cinnamon Rolls
Yeasty, sticky, moist cinnamon rolls are even more decadent after the addition of cream cheese into the dough. Get the recipe for Cream Cheese Cinnamon Rolls »André Baranowski

Country Ham with Red-Eye Gravy and Grits

Country Ham with Red-Eye Gravy and Grits
Thick slices of country ham ladled with red-eye gravy is one plate that measures up as an alternative to biscuits and sausage gravy. Get the recipe for Country Ham with Red-Eye Gravy and Grits »Penny De Los Santos

Brennan's Eggs Hussarde

Brennan's Eggs Hussarde
This take on eggs Benedict incorporates a rich red wine sauce. Get the recipe for Brennan's Eggs Hussarde »Todd Coleman

Country Ham and Red-Eye Gravy Danish

Country Ham and Red-Eye Gravy Danish
This savory danish with salty country ham gravy is a glorious mash-up of pastry and homey Southern comfort. Get the recipe for Country Ham and Red-Eye Gravy Danish »Joseph De Leo

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli
Alvin Cailan of Los Angeles' cultish Eggslut goes pancetta-crazy in this sandwich, using eight slices on top of his gorgeously marbleized egg and cooking the collard greens in pancetta fat. Get the recipe for Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli »Joseph De Leo

Pecan Sticky Buns

Pecan Sticky Buns
Three types of sugar sweeten this recipe for sticky buns swirled with cinnamon and drizzled with pecan sauce. Get the recipe for Pecan Sticky Buns »Ingalls Photography

Chicken-Fried Steak with Sausage Gravy

Chicken-Fried Steak with Sausage Gravy
Inexpensive cube steaks, tenderized by the butcher, work best for this heartland breakfast staple. Get the recipe for Chicken-Fried Steak with Sausage Gravy »James Oseland

Cajun Benedict

Cajun Benedict
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish. Get the recipe for Cajun Benedict »Todd Coleman

Eggs Sardou

Eggs Sardou
In any other city but New Orleans you might order eggs Sardou and receive a dish of poached eggs served over artichoke hearts nestled in a bed of creamed spinach. But the original eggs Sardou has far more pizzazz, with anchovies tucked in between the egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears. It has been served in this manner at the French Quarter restaurant Antoine's since 1908, when it was invented there to celebrate its namesake, the famed French dramatist Victorien Sardou, upon his visit to the Crescent City—a place where, thankfully, such classic extravagance still thrives. Get the recipe for Eggs Sardou »Charlie Varley/Sipa Press

Country Ham Biscuits

Country Ham Biscuits
Buttermilk biscuits this thin highlight a savory filling of pink country ham. Get the recipe for Country Ham Biscuits »Todd Coleman

Rhubarb-Strawberry Jam

Rhubarb-Strawberry Jam
A summery rhubarb-strawberry pairing is as beautiful in a jam as it is in a pie. Get the recipe for Rhubarb-Strawberry Jam »André Baranowski

Corned Beef Hash

Corned Beef Hash
Red potatoes are mashed with corned beef and a multitude of flavorings then fried until crispy in this Southern favorite. Topped with poached eggs, Hollandaise sauce, and a sprinkling of chives, corned beef hash is an easy crowd pleaser. Get the recipe for Corned Beef Hash »Todd Coleman