Breakfasts & Brunch Recipes

Warm brown rice breakfast cereal simmered with chopped prunes, cinnamon, and a pat of butter. Low-fat, naturally sweet, and ready to top with milk, honey, or fresh fruit.

Italian pasta frittata loaded with bow-tie noodles, asparagus, mushrooms, and red pepper. Ready in 22 minutes for a hearty brunch or fast weeknight dinner.

Cranberry orange ring arranges crescent roll dough filled with cranberry-orange relish and cinnamon into a festive wreath shape, baked golden and drizzled with powdered sugar glaze.

Cream cheese and tomato omelet, a folded breakfast classic with fluffy eggs, melted cream cheese pockets, and fresh chopped tomatoes. Lazy weekend brunch for two, ready in 20 minutes.

Yeasted waffles with a lemon-scented buttery batter, cooked golden and crisp, then sandwiched with piped sweetened whipped cream. European-style brunch elegance.

Overnight oven-baked oatmeal slow-cooked for 7 hours at low heat until impossibly creamy. Set it before bed and wake up to a hot, hands-free breakfast.

Orange-scented sweet crepes rolled around a cinnamon-sugared cottage cheese filling. A Central European-style blintz made in a cast iron skillet, served for breakfast or dessert.

Crepes a la Neige, a Quebec tradition using fresh packed snow instead of eggs in the batter. Fried golden and served with molasses or grated maple sugar.

Savory crepes fill thin egg pancakes with sautéed mushrooms and cottage cheese, then bake until warmed through. Eastern European brunch or light dinner classic.

Crumb-topped baked French toast dips bread in a vanilla custard, coats in cornflake crumbs, and bakes hot for extra crunch. Served with homemade almond-cinnamon syrup for a brunch upgrade over pan-fried French toast.

Almond coffeecake with orange marmalade or raspberry jam baked right into the batter, topped with a buttery brown sugar and slivered almond crumb. A brunch showstopper.

Crumbed potatoes tossed in melted butter and bread crumbs after boiling. A simple old-fashioned potato side dish with a toasty, buttery coating. Ready in 30 minutes.

Homemade crunchy granola with rolled oats, wheat germ, coconut, nuts, and raisins baked in honey and vanilla. Better than anything from a box and your kitchen will smell like a bakery.

Layered coffee cake with a cinnamon cereal crunch swirl baked in a bundt pan. Vanilla yogurt keeps the crumb moist and tender while the cereal layer adds serious crunch.

Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.

Dad's basic omelet: three eggs beaten with water (never milk), cooked in butter and peanut oil for a tender, fold-in-half breakfast classic. The blank canvas for any filling.