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Breakfast

Nice work. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite breakfast foods here. New recipes added every week.

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    Score: 4.75. Votes: 4

    Menu Description: "Delicious blend of buttermilk and real Cream of Wheat."

    This nationwide chain, which is known for its big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, IHOP dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat your cereal too.

    Check here for many more of my IHOP copycat recipes. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 11

    Menu Description: "Hearty grains, wholesome oats, almonds and English walnuts."

    Wholesome grains and nuts get it on in this clone for the signature pancakes from the country's largest pancake chain. The whole wheat flour and oats add more flavor, while the nuts pitch in for a crunch in every bite. Take a break from gummy, bland traditional pancakes. Make a breakfast that pacifies your pancake urge, and leaves you feeling peppy.

    Find more of my IHOP copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.71. Votes: 28

    Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

    In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

    Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

    Love Cracker Barrel? Check out my other clone recipes here.

    Source Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.81. Votes: 47

    In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

    Source: More Top Secret Recipes by Todd Wilbur.

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    Score: 4.38. Votes: 16

    Two friendly Atlanta, Georgia neighbors built the first Waffle House in 1955. With the dimpled breakfast hotcake as a signature item, the privately held chain grew into 20 Southern U.S. states. Today tasty food at rock-bottom prices, plus 24-hours-a-day service, makes Waffle House a regular stop for devoted customers any time of the day or night. And don't even think about referring to your server as a waitress—they're called "associates."

    For the best clone of the 50-year-old secret waffle recipe you should chill the batter overnight in the fridge, just as they do in each of the restaurants. But sometimes you can't wait. If you need instant gratification, the recipe still works if you make the waffles the same day. Wait for at least 15 to 20 minutes before using the batter so that it can thicken a bit. That'll give you time to dust off the waffle iron and heat it up.

    How about some homemade Jimmy Dean Breakfast Sausage to go with those waffles? Check out my recipes for famous breakfast items here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    The original version of these bite-size breakfast treats made with extra thick pancake batter and coated with cinnamon sugar are a big success at Denny's. So, chefs there have come up with another version with blueberries and white chocolate chips inside. Initially I thought I could use an instant blueberry pancake mix to clone the new flavor, such as the mix made by Krusteaz. But those "blueberries" in there aren't even real blueberries - they're fake blueberry flavored bits. Not good. I found that the best solution for the best clone is to add chopped up dried blueberries to an extra-thick batter, along with a little chopped up white chocolate chips. The batter is easy to portion out using a 1 3/4-inch cookie scoop that's been dipped in oil, but you could also use a tablespoon measure as long as you don't scoop up too much. Keep your batter balls about 1 1/2 inches in diameter or they may not cook all the way through. Here are clones for the original Pancake Puppies as well as the new blueberry and white chocolate chip version.

    Denny's does pancakes right! Check out my other clone recipes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    IHOP claims to sell over 400,000 pancakes each day. That's a lot of pancakes. So many, in fact, what if all of those flapjacks were served up on one plate, it would make a giant stack taller than the Sears Tower in Chicago. And much tastier.

    According to servers, of all the pancakes flavors and varieties, the Banana Nut Pancakes are one of the most often requested. I've included a recipe for the banana-flavored syrup here, but you can use any flavor syrup, including maple, on these dudes. Check out my other IHOP recipe clones here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

    Update 2/8/17: Rather than combining all of the ingredients together in this IHOP banana nut pancake recipe in step #2, use two bowls. Combine the flour, baking powder, baking soda, and salt in one bowl. In the other bowl combine the buttermilk, egg, oil, sugar, and banana flavoring with an electric mixer on medium speed. Combine the dry ingredients with the wet ingredients, mix until smooth, and move on to step #3.

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    Score: 5.00. Votes: 6

    With its goofy-yet-memorable name, Moons Over My Hammy is a delicious scrambled egg sandwich that can be eaten for breakfast with hash browns on the side, or for lunch with a side of French fries. When you get the sourdough bread for this recipe, try to find a good-quality loaf with large slices.

    Click here for more amazing copycat sandwich recipes. 


    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description:"Two slices of sourdough bread grilled with an egg in the middle, served with thick-sliced bacon or smoked sausage patties and fried apples or hash brown casserole."

    Breakfast is a popular meal at Cracker Barrel restaurants. Just to prove it, the restaurant has some amazing statistics printed on the back of their breakfast menus: "Each Spring 607,142 Sugar Maple Trees must be tapped to produce enough pure maple syrup for our guests;" "It takes 5,615,000,000 (THAT'S BILLION!) coffee beans each year to satisfy our guests' need for coffee. Each tree produces only 1 pound of coffee per year, that's 1,560,000 trees."

    This recipe is a classic egg-in-the-hole recipe that I used to make all the time as a kid. I thought my family invented it.

    Find more fun ideas for breakfast here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Three eggs scrambled with Cheddar cheese, mushrooms, green peppers and onions, then topped with diced tomatoes. Served with hash browns, sausage, bacon and choice of toast, homestyle buttermilk biscuit or English muffin."

    In 1953, Harold Butler realized his dream of opening a donut shop. The little shop in Lakewood, California was called Danny's Donuts, and Harold's philosophy was simple: "We're going to serve the best cup of coffee; make the best donuts; give the best service; keep everything spotless; offer the best value; and stay open 24 hours a day."

    That little donut store made $120,000 in its first year—a good bit of change for any restaurant in 1953. When customers showed interest in a more diverse menu, Harold began offering sandwiches, breakfasts, and other meals; and in 1954 changed the name to Danny's Coffee Shops. The name of the chain would eventually change again, this time to Denny's—the nation's largest full-service restaurant chain when this recipe was created.

    In 1977, Denny's introduced the Grand Slam Breakfast—a value priced breakfast that included eggs, sausage, bacon, and pancakes. Later, the successful Grand Slam Breakfast specials expanded to include other variations including the French Slam, Southern Slam, and the Scram Slam, a popular vegetable-and-scrambled egg creation you can now make for yourself.

    How about some pancakes or French toast to go with your scrambled eggs? Click here for more copycat recipes from Denny's.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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