Breakfasts & Brunch Recipes

Chocolate coffee cake topped with crushed Heath toffee bars and nuts over a tender buttermilk crumb. A streusel-style brunch cake with crunchy toffee in every bite.

Old-fashioned cinnamon breakfast cake with brown sugar, raisins, and a buttery cinnamon-sugar crust. Ready in 30 minutes with simple pantry staples.

Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.

Corn pancakes studded with whole kernel corn and sweetened with light corn syrup cook up golden on a griddle. A simple breakfast with pops of sweet corn in every bite.

Cottage cheese pancakes blended smooth in a blender with eggs, flour, and oil. A high-protein, creamy pancake with just 4 ingredients and 15 minutes start to finish.

Savory cottage cheese and rice pancakes with corn and mustard. A low-fat, protein-packed griddle cake for breakfast or a light dinner.

Cream cheese roll: a tender sour-cream yeast dough rolled around cream cheese filling, snipped into a braided pattern, and baked golden. A brunch-ready pastry for any occasion.

Old-fashioned cornmeal muffins made with lard for tender, golden tops and crackly edges. Six muffins, eight ingredients, 30 minutes. The kind of cornbread your grandmother knew by heart.

French breakfast muffins are sweet nutmeg-scented puffs rolled in melted butter and cinnamon-sugar straight from the oven. Sometimes called doughnut muffins for their fairground-pastry vibe.

Favorite fruit muffins: simple seven-ingredient base recipe that takes any fruit you have on hand. Raisins, berries, or chopped stone fruit all work. Twenty-muffin batch.

Favourite morning coffee cake: a buttermilk-rich, brown sugar batter topped with cinnamon-walnut crumble and baked in a single pan. The kind of breakfast cake that vanishes by lunch.

A squirt of fresh lemon juice, a dusting of powdered sugar, and FAR too much pricot preserves on top makes it a fantastic breakfast...

Hazelnut apple pancakes made with toasted ground hazelnuts, applesauce, and diced Granny Smith apple. A lighter pancake with nutty depth and fruit in every bite.

Honey bran muffins sweetened with honey instead of sugar, loaded with bran cereal and raisins. Low-fat, one-bowl, and ready in 30 minutes for a wholesome breakfast.

Lemon curd coffee cake made from a buttery yeast dough rolled with tangy lemon curd filling, sliced into swirls, and baked with a walnut topping. A stunning brunch centerpiece.

Tortillas stuffed with cheese, ham, and sweet bell peppers covered in a savory mixture of eggs and salsa are allowed to mingle overnight, like a Mexican French toast. Easy to prepare and just pop it into the oven in the morning with your feet up, sipping a coffee.