751 bunch recipes

Potato, egg, and hominy breakfast skillet: hash browns, Rotel tomatoes, hominy, and scrambled egg substitute, seasoned with chili powder and cumin. One-pan Tex-Mex breakfast.

Tipton bars made with chocolate almond bark, Froot Loops, crisp rice cereal, and mini marshmallows. A no-bake candy bar treat that kids love, set and sliced in under an hour.

Fruit and nut breakfast bars packed with rolled oats, golden raisins, and chopped almonds, sweetened with brown sugar. Make-ahead, freezer-friendly bars for grab-and-go mornings, no boxed granola required.

No-bake butterscotch chow mein candy clusters with salted peanuts. Only 3 ingredients melted in a double boiler and dropped on wax paper. A classic holiday candy that kids love to make.

Kasha kugel: baked Jewish casserole of toasted buckwheat groats with apples, cottage cheese, yogurt, honey, and cinnamon. Healthier whole-grain take on the classic sweet kugel.

Morning glory fruit shake with bananas, strawberries, pineapple, ice, and just a touch of honey. A dairy-free breakfast smoothie blended thick and served immediately.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Pain au Sucre, Quebec sugar house maple toast: buttered whole wheat bread broiled with maple sugar until bubbling, topped with walnuts and cream. A 25-minute French-Canadian breakfast treat.

Low-fat country potato patties with shredded boiled potatoes, onion, celery, green pepper, and whole wheat flour. Griddle-cooked with no added oil or butter.

Indian-inspired dosa-style crepes made with cream of wheat and stuffed with spiced sesame potatoes, jalapeño, and lime. Serve with green pea chutney for a vibrant vegetarian meal.

Whole rye berry porridge simmered with cinnamon, caraway, and vanilla, finished with plump raisins. A chewy, nutty Scandinavian breakfast topped with ricotta. Slow-cooked comfort in a bowl.

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

No-egg bran muffins made with a make-ahead batter that keeps up to 3 months in the fridge. Buttermilk and a double dose of bran cereal deliver tender crumb and serious fiber. Bake fresh muffins on demand.

Bruschetta with chopped tomato salad featuring red and yellow bell peppers, capers, fresh basil, and balsamic vinegar. Low-fat, no oil, served as a mound alongside garlic-rubbed toast.

Vegan tofu French toast: silky soft tofu blended into a creamy egg-free custard for soaking whole-wheat bread. Dairy-free, plant-based brunch protein.

Belgian waffles using flour, salt, and liquid egg substitute, crisp-edged from the waffle iron and topped with whipped cream. A light brunch favorite.