121 brunch egg recipes

Moist and delicious omelet is a great start of the day!

Ricotta pancakes made with whipped egg whites for an extra-light, souffle-like texture. A protein-rich breakfast served with fresh fruit and maple syrup, ready in 20 minutes.

Oven-baked dessert pancake (Dutch baby): a giant puffed pancake baked in a hot skillet with butter, then dusted with sugar and lemon juice. Fill with fruit or ice cream for an instant dessert.

Apple and cream cheese pancakes. A great way to change-up Sunday breakfast.

A German take on pancakes. Very flexible, toss in some apples or other fruit and your children or hubby will love you.

Custard-soaked French bread baked over bubbling cinnamon blueberries. Prep it the night before and wake up to a golden, berry-loaded brunch that feeds a crowd.

Healthy whole wheat quick bread packed with grated zucchini, mashed banana, and warm spices. This moist, naturally sweetened loaf uses applesauce instead of oil.

Spread some pizza sauce over a few slices of toast, arrange a few marinated artichoke hearts and half fried egg over each toast. Drizzle a bit hot sauce on top. A quick, easy and tasty crostini is ready within 10 minutes.

Mushroom tomato basil frittata cooked gently on the stovetop, with crimini mushrooms sauteed in broth instead of oil and fresh basil stirred through the eggs. A light, low-calorie breakfast that comes together in about 20 minutes.

Very easy to put together. Tastes delicious and it's also nutritious enough to start up your day.

Silky poached eggs nestle into garlicky sautéed mushrooms, spinach, and tomatoes for a 15-minute breakfast that's elegant enough for brunch but easy enough for a Tuesday morning.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Passover farfel muffins made with matzah farfel, eggs, and schmaltz baked in a hot muffin tin until puffy and golden. A 4-ingredient Pesach side dish with crispy edges.

Indulgent challah French toast dipped in heavy cream, eggs, vanilla, and a splash of Triple Sec, then griddled golden with cinnamon. Weekend brunch that earns its name.

Single-serving microwave omelet: two eggs, milk, butter, salt, pepper, and a touch of tarragon, cooked in the microwave in under two minutes. A dorm room and office breakfast solution.

Fluffy omelet made with separated eggs, whipped whites, and a touch of cornstarch cooked covered in butter. A soufflé-style technique that puffs up tall and light.