Preheat oven to 350°

Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.

Spread the bacon out on a parchment lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.

Prepare the hollandaise sauce according to the package directions and keep warm.

Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.

Serves immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.

In small bowl, combine the honey, white wine vinegar and salt and whisk until combined. Add the chili flakes.

Using a knife, cut around the avocado pit, then twist the two sides in opposite directions to separate. Use the center of the knife to dig into the pit and twist in one direction and pull away from the flesh to remove. Use a spoon and scoop the avocado flesh from the skin and set the two sides on a cutting board, face down. Use your knife to cut thin slices of avocado. Brush with the honey chili dressing.

Cut each slice of bacon into 1/4-inch pieces and cook in a skillet on medium heat until the bacon is cooked through and crispy, about 8 minutes.

With a slotted spoon, remove the bacon from the pan and place on top of 2 paper towels which sit on a plate.

Brush the bread on both sides with the remaining bacon fat in the skillet and toast*.

Fry 4 eggs and set aside.

Place avocado evenly between 4 pieces of toast. Brush top with some of the honey chili dressing.

Place crispy bacon bits on top of avocado.

Place fried egg on top of bacon. Season with salt and pepper and drizzle the honey chili dressing over top.

Breakfast is served!

Recipe courtesy of Chef Jessica Koslow, made for the National Honey Board

In a bowl, mix together the cheese, chives, and bacon with 2/3 cup of the all purpose flour and set aside.

In the bowl of a stand mixer, add the remaining flour, baking powder, and salt. Using a paddle attachment, mix together on a medium-low speed, adding the cold butter and cold bacon fat. Mix until butter and fat are the size of a pea.

Add the cheese mixture you set aside in the beginning of the recipe and lower speed to the lowest.

In a separate bowl, whisk together the eggs, heavy cream, half and half, and honey, then slowly add to the mixing bowl and mix on low just till all the dry ingredients come together. Do not over mix. The dough will look slightly wet.

Remove dough from the mixer and transfer to a (9×13) baking sheet, lined with parchment paper and sprinkled with flour (about 1/4 cup-additional). Press gently until the dough is spread evenly and then freeze for 1 hour or until the dough is firm enough to cut.

Transfer the dough out onto a cutting board, sprinkle additional flour on the cutting surface. Mark the dough into 3 x 5 rows and then cut into squares.

Place each square onto a baking sheet lined with parchment paper, brush with egg wash and bake in an oven at 325 degrees Fahrenheit for at least 25-30 minutes, or until golden brown, with a slight amber color.

For Egg Wash: Combine 2 whole eggs, 2 T of whole milk and 1/4 tsp. salt and whisk until well blended.

Recipe courtesy of Chef David Guas – Spokesperson, National Honey Board

Grease 2 large loaf pans with butter. Set aside.

Preheat oven to 350°F.

In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, 1 tsp. ginger powder, ground cloves, allspice, 1 1/2 cup granulated sugar, light brown sugar and the zest from one orange and whisk together.

In a separate, medium bowl, place canola oil, 1 cup honey, eggs, vanilla extract and 1/2 cup fresh orange juice – measuring the oil before the honey, as that will make it easier for the honey to glide out of the measuring cup – and whisk well.

Combine the two mixtures and stir with a strong whisk. Add warm coffee and whisk until the ingredients are thoroughly combined and smooth.

Pour the batter into the two prepared pans. Finish the cakes with the oat/almond topping. Place in the oven. Bake until the cake can be poked with a knife in the center and it comes back clean, around 50 minutes – 1 hour.

While the cakes are baking, make the cake glaze. Place 1/3 cup granulated sugar, 1/3 cup orange juice, 1/3 cup honey, 1 tsp. ginger powder and zest from one orange into a sauce pot and bring to a boil, stirring until the liquids are combined.

Remove cakes from the oven and make a number of pokes on the surfaces of the cake with a knife. Pour the glaze on top equally between the two cakes, using a brush if needed to push around the glaze into all parts of the top of the cake.

Set the cakes aside and let cool. Once cooled, remove from the loaf pans and cut. Enjoy immediately after cooled, or place cut pieces in the fridge to last a few days longer and individually wrapped in the freezer to last up to 3 months.

When you’re ready to enjoy, toast cake in a toaster oven for a quick on-the-go breakfast.

Recipe courtesy of Chef Jessica Koslow, made for the National Honey Board

In a small bowl, stir together the warm milk, yeast and sugar. Let stand for 10 minutes until it’s foaming.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey and sugar. Add the yeast mixture and beat until incorporated. Beat in the butter. Switch to the dough hook and beat in the flour and salt. Continue kneading for about 10 minutes.

Turn the dough out onto a floured surface and continue kneading by hand for a minute until smooth. Place the dough in a buttered bowl, cover with plastic wrap and let sit in a warm spot for an hour to rise. The dough should double in size.

In a small bowl combine the melted butter and honey and, in a separate small bowl, the sugar and cinnamon. Punch down the risen dough and place on a floured surface. Roll out to approximately a 12″ square. Spread the honey butter evenly over the surface and then sprinkle on the cinnamon sugar. Cut the dough into three even pieces, roll each piece like a jelly roll and loosely braid the three together. You can also skip the slicing and braiding and just roll the entire log.

Cut into 8 even pieces and place on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let sit for about 15 minutes while you pre-heat the oven to 350°F. Bake for 25 minutes.

Make the glaze by whisking together the butter, powdered sugar, milk, honey, cinnamon and salt. Drizzle over the warm baked buns.