There is something magical about brunch, is there not? It happens in that pleasant sweet spot between the hurly-burly of early morning and the rigors of midday, where time just ceases to exist for long enough for us to be able to savor the moment. It is the meal that magically marries breakfast and lunch in a combination of sweet indulgence and savory pleasure. Forfeit dinner bookings; once you get into these meals, your evening plans can gladly give way. Brunch should be followed by a cocktail or a jug of Bloody Marys, which proclaim a relaxed, flavourful day.
Brunch is not just food; it’s an experience. It’s a old-fashioned method of celebrating holidays like Easter, Mother’s Day, and even Thanksgiving, but honestly, there is no specific reason to limit it to a holiday you can and ought to have it whenever the mood strikes you. Here we’re passing on some of our favorite sweet and savory brunch recipes, including our classic Eggs Benedict. Each recipe is great by itself, yet you can combine and complement them in order to create a menu to exactly suit your table. The choice, such as a lazy Sunday breakfast, is limitless.
Since we’re home cooks and food enthusiasts, we enjoy the thrill of doing something special in the kitchen. Each recipe has a story, and these are no different. They’re entertaining, interactive, and sprinkled with a dash of culinary history so that it’s even more fun. Let’s get inspired, discover new flavors and techniques, and fall head over heels with brunch again.
1. Mimosas
A weekend brunch cocktail that virtually exclaims, “It’s the weekend!” The Mimosa is an institution, its sparkling, sunny loveliness making just the right impression for gatherings of any size. Simple, but unmistakably refined, it dispenses effervescent delight with every sip.
Rachael Ray gives the classic its own crazy twist by incorporating orange liqueur into the champagne glass. This adds depth to the citrus flavors and complexity, making a two-drink cocktail one to remember. It’s a minimal change, but one that will make your Mimosas stand out.
Orange Cream Mimosa
This recipe creates a luxurious Orange Cream Mimosa by blending fresh orange juice, zest, half-and-half, and sugar into a base that is then frozen. This unique frozen component is scooped into Champagne flutes and topped with sparkling wine, offering a creamy, refreshing twist on the classic mimosa. It’s an elegant and easy-to-prepare cocktail perfect for brunches or festive gatherings.
Equipment
- 1 Blender
- 1 Shallow freezer-safe pan
- 1 Ice cream scoop or tablespoon
- 8 Champagne flutes Or similar tall glasses
- 1 Citrus Juicer For fresh orange juice
Ingredients
Main
- 2 1/2 cups freshly squeezed orange juice 5 to 6 oranges
- 1 orange zested
- 1 cup half-and-half
- 1 cup superfine sugar
- 1 bottle sparkling wine or Champagne*
- Strawberries for garnish
- *Non-alcoholic sparkling wine sparkling cider, or ginger ale can be substituted.
Instructions
- Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.
- Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.
Notes
Achieving the perfect creamy consistency for the frozen base is key; ensure the sugar is fully dissolved to avoid a grainy texture. While the recipe suggests a specific freezing time, monitor for ideal scoopability—it should be firm but not rock-hard. For an elevated flavor profile, consider adding a whisper of high-quality vanilla extract or orange blossom water to the blend before freezing, enhancing the ‘cream’ aspect. Always use freshly squeezed orange juice for superior flavor. Ensure your sparkling wine is thoroughly chilled for optimal effervescence upon serving. Garnish with fresh strawberries and an orange twist for enhanced visual appeal.
2. French Toast
Among sweet brunch staples, French Toast reigns supreme, and Robert Irvine’s recipe accounts for it. With more than 650 five-star ratings, this treat takes ordinary bread and turns it into custardy, golden heaven.
The trick is Irvine employs challah or brioche, which have a rich, tender crumb ideal for absorbing the spiced egg mixture. Both are dipped for optimal flavor and served with the maple syrup still warm, making breakfast perfection become comfort food.
Quiche Lorraine
This is such a classic. It’s the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.
Ingredients
Main
- 1 stick unsalted butter cubed and chilled, plus more for greasing the pie plate
- 1 1/2 cups all-purpose flour plus more for dusting
- 1/2 teaspoon kosher salt
- 2 large egg yolks
- 2 to 3 tablespoons ice water
- 1/2 pound slab bacon trimmed and cut into “lardons” (1/4-inch-thick by 1-inch-long matchsticks)
- 4 large eggs
- 1 1/2 cups half-and-half
- 1/2 cup whole milk
- 1/4 teaspoon ground nutmeg
- 2 dashes hot sauce
- Dash Worcestershire sauce
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups grated Gruyere
- 1/2 cup finely grated Parmesan
- Minced fresh chives for garnish
Instructions
- For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
- Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
- Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
- For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
- Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
- Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.
3. Chilaquiles with Roasted Tomatillo Salsa
This celebratory Mexican staple is economical and tasty, rescuing stale tortillas and leftover salsa from their useful life. Evidence that impressive dinners can result from humble ingredients.
Marcela Valladolid’s rendition is elevated by her homemade salsa verde, loaded with roasted tomatillos, serrano chiles, and fresh cilantro. As she puts it, any leftover salsa is infinitely versatile ideal for tortilla chips, grilled fish, or carne asada tacos.
Chilaquiles with Roasted Tomatillo Salsa
This recipe creates vibrant Chilaquiles with a rich, roasted tomatillo salsa. Corn tortillas are crisped, then simmered in a smoky, tangy green sauce, topped with queso fresco, fresh onion, and Mexican crema. Perfect for a hearty brunch or a flavorful main dish, it’s a classic Mexican comfort food.
Equipment
- 4 Individual Casserole Dishes
- 1 Baking Sheet
- 1 Blender
- 1 Large Saute Pan
- 1 Tongs For turning vegetables during broiling
Ingredients
Main
- 1 pound fresh tomatillos
- 3 fresh serrano chiles
- 3 garlic cloves unpeeled
- 1 large onion coarsely chopped
- Olive oil as needed
- Salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves
- 1/4 cup chicken broth or more as needed
- 1/3 cup vegetable oil
- 10 corn tortillas cut into eighths, preferably stale (spread out to dry overnight)
- 3 cups roasted Tomatillo Salsa
- Kosher salt and fresh ground black pepper
- 1/2 cup crumbled queso fresco*** or a mild feta
- 2 thin slices onion separated into rings
- 1/2 cup Mexican crema creme fraiche or sour cream
- 1/4 cup chopped fresh cilantro leaves for garnish
Instructions
- Special equipment: 4 individual casserole dishes
- To make the salsa:
- Preheat the broiler or oven to 550 degrees F.
- Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
- To make the chilaquiles:
- Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
- In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
- *Cook’s Note: Salsa Verde means “green sauce” and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.
- Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets
- **Cook’s Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.
- ***Cook’s Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer’s cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.
Notes
Achieving the perfect texture for chilaquiles is paramount. For the tortillas, using stale corn tortillas, or drying fresh ones overnight, is crucial for crisping them properly without absorbing too much oil. Fry them in batches to prevent overcrowding, which steams them rather than crisps. Drain thoroughly on paper towels to remove excess oil. When adding them to the salsa, cook just until soft but not mushy; they should still have a slight bite. For the salsa, broiling the vegetables intensely enhances their natural sweetness and adds a smoky depth that cannot be achieved by boiling. Adjust the chicken broth in the salsa to reach your desired consistency, aiming for a pourable but not watery sauce. Serve immediately to prevent the tortillas from becoming overly soggy.
4. Sour Cream Coffee Cake
Sour cream is the humble workhorse of baking, and Ina Garten’s streusel coffee cake shows its stuff. Soft, tender, and sweetly buttery-crunchy, it’s the ideal centerpiece for any dinner table.
The subtle bitterness of sour cream mellows out the sweetness, and the streusel topping adds texture and dimension. The cake is also ideal as a morning coffee cake or an afternoon tea cake, so it’s a do-it-all cake with timeless charm.
Sour Cream Coffee Cake
This recipe creates a classic Sour Cream Coffee Cake featuring a rich, moist cake batter layered with a delicious cinnamon-walnut streusel. It’s finished with a simple, sweet maple glaze, making it an ideal choice for breakfast, brunch, or a delightful dessert that promises tender texture and warm, comforting flavors.
Equipment
- 1 Electric Mixer Fitted with paddle attachment
- 1 10-inch Tube Pan
- 2 Mixing Bowls One for batter, one for dry ingredients/streusel
- 1 Wire Rack For cooling the cake
- 1 Rubber Spatula For folding and spreading
Ingredients
Main
- 12 tablespoons 1 1/2 sticks unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour not self-rising
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup light brown sugar packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter cut into pieces
- 3/4 cup chopped walnuts optional
- 1/2 cup confectioners’ sugar
- 2 tablespoons real maple syrup
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Notes
1. Ensure all cold ingredients, especially butter and eggs, are at room temperature. This is crucial for proper emulsification, resulting in a smooth, airy batter and a tender crumb. Cold ingredients can cause the batter to curdle.
2. Do not overmix the batter once the flour mixture is added. Mix only until just combined to avoid developing the gluten too much, which can lead to a tough, dry cake. A few lumps are acceptable.
3. For the streusel, use cold butter and work it quickly with your fingertips to create distinct crumbles. If the butter gets too warm, the streusel will become pasty. Toasting the walnuts lightly before adding them will enhance their flavor significantly.
4. Grease and flour the tube pan thoroughly, ensuring every crevice is coated, especially the center tube. This prevents sticking and ensures a clean release of the cake.
5. Mini Frittatas
Giada De Laurentiis makes brunch easy and sweet with her mini frittatas. They’re cooked in muffin cups, as practical as they are cute.
Her version is built with ham, Parmesan, and parsley, but the possibilities are limitless spinach and feta, peppers and goat cheese, or even last night’s leftover roasted vegetables. They’re as easy as they are tasty.
Mini Frittatas
These delightful mini frittatas are an effortless and quick option for breakfast, brunch, or an appetizer. Made with eggs, milk, ham, Parmesan, and fresh parsley, they’re baked in mini muffin tins until golden and set. They offer a versatile and healthy bite-sized treat, perfect for serving a crowd or meal prepping.
Equipment
- 2 Mini Muffin Tins Each with 24 cups
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 Oven
Ingredients
Main
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 ounces thinly sliced ham chopped
- 1/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
Instructions
- Preheat the oven to 375 degrees F.
- Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Notes
Ensure you don’t over-whisk the egg mixture; just blend until combined to maintain a tender texture. When filling the muffin cups, avoid overfilling as the frittatas will puff up during baking. They are ready when just set in the center and slightly golden, indicating they are cooked through but still moist. A slight jiggle is acceptable. To enhance flavor, consider adding a pinch of nutmeg to the egg mixture, or a touch of finely minced chives along with the parsley for a brighter aroma. For varied texture, lightly sauté the ham before adding it.
6. Tater Tot Breakfast Casserole
Weekend brunches merit convenience, and this casserole done overnight is the answer. Prepared the evening before, it frees your morning while providing comfort in every bite.
With overnight mingling of flavors, the outcome is hearty and fulfilling. It’s a trusty make-ahead option that guarantees you to be able to attend to hospitality instead of scurrying around the kitchen.
Tater Tot Breakfast Casserole
This Tater Tot Breakfast Casserole is a hearty, make-ahead dish perfect for feeding a crowd. Combining crispy tater tots, savory sausage, bell peppers, and a rich cheesy egg mixture, it’s baked until golden and bubbly. Ideal for brunches or holiday mornings, its overnight preparation makes serving effortless.
Equipment
- 1 9×13 inch Baking Dish For assembling and baking the casserole.
- 1 Large Skillet For browning sausage and onion.
- 1 Wooden Spoon For breaking up sausage during cooking.
- 1 Large Mixing Bowl For preparing the egg and cheese mixture.
- 1 Aluminum Foil For covering the casserole during overnight chilling and initial baking.
Ingredients
Main
- One 16-ounce bag frozen Tater Tots®
- Butter for the baking dish
- 1 tablespoon olive oil
- 1 pound spicy bulk breakfast sausage
- 1 medium onion very finely diced
- 1 cup milk
- 1/2 cup half-and-half
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon cayenne
- 4 large eggs
- 1 red bell pepper very finely diced
- 1 green bell pepper very finely diced
- 2 cups grated Cheddar cheese
- 1 cup grated pepper jack cheese
- Kosher salt and freshly ground black pepper
Instructions
- Line up the tater tots in a buttered 9-by-13-inch baking dish.
- Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
- In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.
Notes
To elevate this casserole, ensure the sausage is well-browned for deep flavor. Dice your vegetables very finely for even distribution and quicker cooking. For crispier tater tots, you could par-bake them slightly before assembling. The overnight chill is crucial; it allows the flavors to meld and the tots to absorb the eggy mixture, ensuring a cohesive texture. When baking uncovered, monitor closely to achieve a golden, bubbly cheese topping without over-browning. A light sprinkle of fresh chives or chopped cilantro before serving adds freshness and color. Consider using a mix of mild and sharp cheeses for a more complex flavor profile.
7. Shrimp and Grits Croquettes
The Southern classic gets a facelift in this recipe, taken from comforting two-bite indulgements. Ideal as appetizers or sides to the featured buffet, these croquettes are comfort with an added air of sophistication.
Laden with evaporated milk, smoked Gouda, and Cheddar, shrimp stock loads them up. Rolled in Panko and fried to crunchiness, they are served with spiced tomato cream to create a flavor-filled finish.
Shrimp and Grits Croquettes
These Shrimp and Grits Croquettes offer a delightful twist on a Southern classic. Savory bacon-infused grits are combined with seasoned shrimp, formed into balls, breaded, and deep-fried to golden perfection. Served with a zesty, spicy tomato dipping sauce, they make for an indulgent appetizer or main course.
Equipment
- 1 Large Pot or Dutch Oven For making stock, cooking grits, and deep frying.
- 1 Large Skillet For cooking bacon, shrimp, and making the sauce.
- 1 Sheet Pan For chilling the grits mixture and draining fried croquettes.
- 3 Shallow Bowls For setting up the breading station.
- 1 Spider or Slotted Spoon For safely removing croquettes from hot oil.
Ingredients
Main
- 1 pound jumbo 16/20 shrimp, peeled and deveined, tails removed and reserved
- 1 lemon
- One 12-ounce package thick-cut bacon cut into 1/2-inch strips
- 3 cloves garlic crushed
- 2 sprigs fresh thyme
- 1 fresh bay leaf
- 1/2 Spanish onion diced (about 3/4 cup)
- 1/2 cup evaporated milk
- 2 tablespoons unsalted butter
- Kosher salt
- 1 cup instant grits
- 4 ounces white Cheddar shredded (about 1 cup)
- 4 ounces smoked Gouda shredded (about 1 cup)
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1 tablespoon olive oil
- One 15-ounce can tomato sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon all-purpose seasoning
- 1/4 teaspoon granulated sugar
- 2 teaspoons cayenne pepper
- 1/2 cup heavy cream
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- Neutral oil such as canola oil, for frying
Instructions
- Cut bacon into 1/2-inch strips. In a large pot or Dutch oven, render bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
- To the bacon fat in the pot, add reserved shrimp tails, lemon, crushed garlic, thyme sprigs, and bay leaf. Sauté for 5 minutes, then add 4 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes to make shrimp stock. Strain, reserving the stock and discarding solids.
- Return the strained stock to the pot. Add evaporated milk and unsalted butter, bring to a boil. Whisk in instant grits until thickened. Stir in white Cheddar, smoked Gouda, diced green and red bell peppers, and half of the cooked bacon. Season with salt.
- Spread the grits mixture evenly on a sheet pan and chill thoroughly in the refrigerator for at least 2 hours, or preferably overnight, until firm.
- Meanwhile, prepare the dipping sauce: In a separate skillet, heat olive oil over medium heat. Sauté diced Spanish onion until softened, about 5-7 minutes. Add tomato sauce, garlic powder, all-purpose seasoning, granulated sugar, and cayenne pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Dice the peeled and deveined shrimp. In a clean skillet, cook shrimp over medium-high heat until just opaque, about 2-3 minutes. Set aside to cool slightly.
- Gently fold the cooked shrimp and heavy cream into the chilled grits mixture. Form the mixture into 1 ½-inch balls.
- Set up a breading station: Place flour mixed with paprika in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.
- Dredge each croquette first in the seasoned flour, then in the beaten egg, allowing excess to drip off, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- In the large pot or Dutch oven, heat neutral oil (such as canola) to 350°F (175°C). Fry the breaded croquettes in batches for 3-4 minutes, or until golden brown and crispy. Remove with a spider or slotted spoon and place on a wire rack to drain. Season immediately with a pinch of kosher salt. Serve hot with the prepared dipping sauce and reserved crispy bacon.
Notes
Thorough chilling of the grits mixture is paramount for successful croquette formation; aim for at least 2-3 hours, or preferably overnight. When frying, maintain a consistent oil temperature (around 350-375°F/175-190°C) and avoid overcrowding the pot to ensure even browning and prevent oil temperature drops. For maximum crispness, consider a double-fry: fry once until lightly golden, then re-fry briefly just before serving. Enhance the dipping sauce by simmering it longer for deeper flavor and adjusting cayenne to personal preference. A squeeze of fresh lemon juice over the finished croquettes brightens the rich flavors.
8. Shakshuka
Enter a straightforward yet spicy breakfast dish from North Africa and the Middle East. Eggs, softly cooked, are poached in spiced tomato sauce to create a nutritious, savory breakfast dish.
It’s cheap and made from pantry staples, but simply scaled up for a party. Two or ten, Shakshuka is the victor.
Baked Cod Shakshuka
This recipe features tender cod fillets baked directly in a vibrant, spiced shakshuka sauce. Starting with sautéed aromatics and spices, a rich San Marzano tomato base is simmered before delicate cod is nestled within and finished in the oven. It’s an easy, flavorful, and healthy one-pot meal, perfect for a weeknight dinner.
Equipment
- 1 Large Dutch Oven Must be oven-safe for both stovetop simmering and oven baking.
- 1 Cutting Board For preparing vegetables and aromatics.
- 1 Chef’s knife Essential for slicing and dicing ingredients efficiently.
- 1 Wooden Spoon or Spatula For stirring the sauce and sautéing vegetables without damaging the pot.
- 1 Measuring Spoons For precise measurement of spices.
Ingredients
Main
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1 small yellow onion halved and thinly sliced
- 1 red bell pepper thinly sliced
- 3 garlic cloves thinly sliced
- 1 jalapeno thinly sliced
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 28-ounce can crushed San Marzano tomatoes
- 1 to 2 teaspoons sherry vinegar
- 4 6 ounce cod fillets, skin removed
- Parsley for garnish
Instructions
- Preheat oven to 400 degrees F.
- Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
- Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
- Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.
Notes
To elevate the depth of flavor in your shakshuka base, ensure the initial sautéing of the onions, peppers, garlic, and jalapeño is thorough, allowing them to truly caramelize and sweeten before adding the tomatoes. This builds a robust foundation. When simmering the tomato sauce, a gentle, longer reduction will concentrate flavors beautifully. For the cod, precise cooking is key; avoid overcooking as it will become dry. The fish is done when it just begins to flake, typically around 15 minutes. The sherry vinegar provides a crucial acidic lift, brightening the rich tomato base. For presentation, generous fresh parsley and a final drizzle of high-quality extra-virgin olive oil not only add visual appeal but also a fresh herbaceous note and richness.
9. Chicken and Plantain Waffles
This whimsical mashup brings island flair to Southern comfort. Plantains cut into waffle pieces pair with crispy chicken in a cheerful and delightful dish.
A buttermilk brine softens and flavors the chicken, and sweet plantains introduce a burst of sweetness and texture to the waffles. Scotch bonnet honey, drizzled on top, ties everything together with a little heat.
10. Ube-Coconut Sticky Buns
Made in tribute to the Philippines, these stunning purple buns are as pretty as they are tasty. Coconut and ube come together in a dessert that is old-fashioned but at the same time progressive.
With ube jam both inside and in the dough, and coconut on the topping, every bite is packed. Tangzhong method makes them stay soft, topped with a sprinkle of cream cheese for an added finish of tanginess.
Easy Sticky Buns
This recipe creates delightful sticky buns using convenient frozen puff pastry. A sweet butter-pecan mixture forms the base, topped with cinnamon-raisin-filled pastry spirals. Baked until golden, they are then inverted to reveal a luscious caramel glaze, perfect for breakfast or brunch.
Equipment
- 1 12-cup standard muffin tin
- 1 Sheet Pan
- 1 Electric Mixer with Paddle Attachment
- 1 Parchment Paper
- 1 Wooden board or stone surface For rolling puff pastry
Ingredients
Main
- 12 tablespoons 1 1/2 sticks unsalted butter, at room temperature
- 1/3 cup light brown sugar lightly packed
- 1/2 cup pecans chopped in very large pieces
- 1 package 17.3-ounces/ 2-sheets frozen puff pastry, defrosted
- 2 tablespoons unsalted butter melted and cooled
- 2/3 cup light brown sugar lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
Instructions
- Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
- Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
- Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – they’re hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
Notes
1. Ensure puff pastry is properly defrosted but still cold; it’s easier to work with when chilled and helps maintain its flaky structure. Working quickly will prevent it from becoming sticky. 2. For an enhanced flavor, consider lightly toasting the pecans before adding them to the muffin cups to bring out their nutty aroma. 3. When rolling the pastry, make sure the roll is snug to prevent gaps, but not so tight that it tears. 4. Inverting the buns precisely at the 5-minute mark after baking is critical; too soon and the hot caramel might spill, too late and it may set, making removal difficult. Use a heat-safe spoon to ease any remaining caramel or pecans from the muffin cups onto the buns.
11. Sheet Pan Pancakes
Ree Drummond provides the ultimate crowd-pleasing solution to serving a crowd of fluffy pancakes on one sheet pan. No waiting, no flipping, just perfect simplicity.
Add-ins such as blueberries or chocolate chips make them personalized, and baking in the oven guarantees everyone eats together. Stress-free and crowd-pleasing, it’s a brunch necessity.
Sheet Pan Blueberry Pancakes
This recipe offers a convenient way to make multiple blueberry pancakes at once using a sheet pan. Simply mix the batter, pour onto a prepared pan, add blueberries, and bake for a quick and easy breakfast.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or Spoon
- 1 Sheet Pan
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 serving cooking spray
- 3 cups baking mix
- 2 cups milk
- 3 eggs
- 0.25 teaspoon vanilla extract
- 0.25 teaspoon ground cinnamon
- 1 cup blueberries
Instructions
- Preheat your oven to the temperature specified in the recipe.
- Lightly coat a sheet pan with cooking spray.
- In a large bowl, whisk together milk, eggs, and vanilla extract.
- Add baking mix and ground cinnamon to the wet ingredients.
- Stir the batter gently until just combined. Do not overmix; a few lumps are acceptable.
- Pour the batter evenly onto the prepared sheet pan.
- Distribute the blueberries evenly over the top of the batter.
- Place the sheet pan in the preheated oven.
- Bake for the time recommended in the recipe, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool slightly, cut into portions, and serve.
Notes
Avoid overmixing the batter; a few lumps are fine and will result in lighter pancakes. For even distribution, gently sprinkle blueberries over the batter once it’s in the sheet pan rather than mixing them in beforehand, which can cause the batter to turn grey. Ensure the sheet pan is well-greased with cooking spray or butter to prevent sticking. Bake until a toothpick inserted comes out clean and the edges are golden.
12. Eggs Benedict Casserole
A masterstroke twist on a classic, this retains all the flavors of Eggs Benedict but in simple to serve form.
English muffins are custard-soaked with Canadian bacon, hollandaise and poached eggs finishing off the meal. It’s sophisticated yet unpretentious to serve a crowd.\
Eggs Benedict Casserole
This decadent and beautiful casserole is perfect for a brunch or holiday breakfast. English muffins are soaked in a custard and baked along with Canadian bacon, then topped with poached eggs and lemony hollandaise before serving.
Equipment
- 1 9×13 inch Baking Dish
- 1 Medium Bowl For custard mixture
- 1 Whisk
- 1 Blender For hollandaise sauce
- 1 Large Saucepan For poaching eggs
Ingredients
Main
- 1 tablespoon unsalted butter
- 8 English muffins
- 16 slices Canadian bacon about 9 ounces
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 large eggs
- 15 tablespoons unsalted butter
- 4 large egg yolks
- 2 tablespoons lemon juice
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- 8 large eggs
- 3 tablespoons minced fresh chives
Instructions
- For the casserole: Grease a 9-by-13-inch baking dish with the butter.
- Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
- Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook’s Note.)
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
- For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
- For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
- Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.
- Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)
Notes
1. The overnight refrigeration is crucial for the English muffins to fully absorb the custard, ensuring a moist and flavorful casserole. Don’t rush this step.2. For a perfect hollandaise, ensure your melted butter is warm but not scorching hot. Pour it into the running blender in a very slow, steady stream to create a stable emulsion. If it thickens too much, a tablespoon of warm water can help restore consistency.3. When poaching eggs, maintain a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart. The vinegar helps the whites set quickly. Poach in batches to avoid overcrowding the pan and ensure even cooking.
13. Pork Roll Breakfast Hash
The pan dish wraps New Jersey favorite pork roll into a serving bundle.
The onions, peppers, and potatoes provide the foundation, rich with chunks of pork roll adding depth. Smothered in eggs and melted cheese, it’s dense, homespun, and richly satisfying.
Overnight Cinnamon Rolls
This recipe yields classic, fluffy overnight cinnamon rolls with a rich dough, a generous cinnamon-brown sugar filling, and a creamy cream cheese icing. Designed for an overnight cold proof, it simplifies morning preparation, allowing for fresh-baked indulgence with minimal fuss. Perfect for breakfast or brunch, these rolls are sure to be a crowd-pleaser.
Equipment
- 1 Stand Mixer With whisk and dough hook attachments
- 1 9×13 inch Glass Baking Dish
- 1 Serrated Knife For clean cuts on the rolls
- 1 Large Mixing Bowl For dough proofing
- 1 Instant-Read Thermometer For checking dough and roll doneness
Ingredients
Main
- 4 large egg yolks room temperature
- 1 large whole egg room temperature
- 2 ounces sugar approximately 1/4 cup
- 3 ounces unsalted butter melted, approximately 6 tablespoons
- 6 ounces buttermilk room temperature
- 20 ounces all-purpose flour approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4- ounce unsalted butter melted, approximately 1 1/2 tablespoons
- 2 1/2 ounces cream cheese softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar approximately 1 1/2 cups
Instructions
- For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
- Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
- Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
- Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees F.
- When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
- While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Notes
Achieving the correct dough consistency is paramount; it should be soft and moist, but not sticky – adjust flour incrementally. Ensure all wet ingredients for the dough are at room temperature for optimal yeast activation and a uniform rise. When rolling the dough, aim for an even thickness to ensure uniform rolls and consistent baking. The overnight cold proof develops deeper flavors. For the final proof, the boiling water bath in a turned-off oven creates a perfect humid environment, preventing skinning and promoting a fluffy texture. Always use an instant-read thermometer to confirm doneness at 190°F to avoid overbaking, which leads to dry rolls. For the icing, ensure cream cheese is thoroughly softened and sift the powdered sugar to prevent lumps, yielding a perfectly smooth glaze.
14. Crème Brûlée French Toast with Drunken Strawberries
Bobby Flay brings French toast to show-stopping proportions smothered with luxury. A baked version keeps it still convenient, but with citrus-kissed strawberry sauce, it becomes dessert-worthy.
Creme Brulee French Toast with Drunken Strawberries
This recipe elevates French toast into a luxurious brunch experience, featuring challah soaked in a rich vanilla-orange custard and baked to achieve a caramelized crème brûlée crust. It’s elegantly complemented by ‘drunken strawberries’ macerated in sugar and orange liqueur, offering a vibrant, fruity counterpoint to the sweet, custardy toast.
Equipment
- 2 Baking Sheets One for drying bread, one for baking.
- 1 Wire Rack For drying bread on a baking sheet.
- 1 Large Baking Dish Or a rimmed baking sheet for soaking the bread.
- 1 Whisk For preparing custard and sugar mixture.
- 1 Small Saucepan For melting butter and sugar.
- 1 Silicone baking mat Crucial for the caramel topping to prevent sticking and for easy release.
Ingredients
Main
- One 1-pound day-old loaf challah sliced into 1-inch thick
- 5 large eggs 2 large egg yolks
- 2 tablespoons granulated sugar
- 3 cups half-and-half
- 1 tablespoon orange liqueur
- 2 teaspoons pure vanilla extract
- 1 teaspoon finely grated orange zest
- Pinch fine sea salt
- 1 pint ripe strawberries hulled and quartered
- 3 tablespoons granulated sugar
- 2 teaspoons orange liqueur
- 1 stick unsalted butter cut into pieces
- 1 cup packed light brown muscovado sugar
Instructions
- For the French toast: At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes.
- Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.)
- For the strawberries: Meanwhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes.
- Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes.
- Serve the French toast, sugar-side up, topped with the berries and their juices.
Notes
The success of this dish hinges on the challah’s texture; using day-old bread and briefly drying it in the oven creates a robust structure that absorbs the rich custard without becoming soggy. Ensure thorough, even soaking by flipping the bread during the process. For the signature crème brûlée crust, evenly spread the melted muscovado sugar and butter mixture on the silicone mat – this forms the beautiful caramelized top. The ‘drunken strawberries’ are not just a garnish; their bright, boozy acidity is essential to cut through the richness of the French toast, providing a perfect balance of flavors. Do not rush the maceration of the strawberries; it allows them to soften and release their flavorful juices.
It’s upscale but not scary, the sort of food that will please your visitors without tying you to the range.
There you are 14 incredible brunch recipes just waiting to create mornings you’ll never forget. From across the globe inspiration to comfort food favorites, every dish promises brunch is the most thrilling meal of the day. Gather up your favorites, invite friends and family, and make memories that last around the table. When brunch tastes this great, who even needs dinner?
