Breakfasts & Brunch Recipes

Authentic French croissants made from scratch with butter laminated dough, multiple folds for flaky layers, and that iconic golden crescent shape Mom perfected.

Whole wheat banana walnut muffins with a tender crumb and nutty depth from half whole-wheat flour. Naturally sweet from ripe bananas and just hearty enough for breakfast.

Juicy chunks of caramelized pears can be found in every single bite, and it's made with whole wheat flour and 1% milk. A delicious and nutritious breakfast to start your day.

Made with whole wheat flour, barley flour, and soy milk. These pancakes are packed with goodness and great flavor. Stack the crepes, and spoon the warm blueberry sauce over the pancakes to serve.

Tender pumpkin waffles enriched with sour cream and warm spices. Light, fluffy texture from folded egg whites makes these autumn breakfast favorites crisp on the outside, soft within.

Light, fluffy and delcious apples pancakes. Best to serve them warm with maple syrup.

Corned beef hash from scratch with hand-cut beef, diced potatoes, onion, and green pepper shaped into crispy patties. A Craig Claiborne-style hash made from home-simmered corned beef.

Shredded turkey and pinto bean burritos with cumin-spiced tomatoes, Monterey Jack cheese, and crunchy cabbage. A quick, hearty wrap ready in under 40 minutes.

Giant German pancakes cooked in butter, sprinkled with cinnamon sugar and lemon juice, spread with berry jam, and rolled up. A traditional Pfannkuchen breakfast ready in 15 minutes.

Crunchy French toast dredges egg-soaked bread in cornflakes, wheat germ, and ground pecans for a crispy, nutty breakfast crust. A high-fiber upgrade on the brunch classic.

Sri Lankan omelette, a thick, savory egg pancake studded with onion, green chili, and curry leaves, stabilized with a teaspoon of cornstarch for that firm pancake-like bite. Ready in 15 minutes.

Homemade bran flakes cereal made with wheat bran, whole-wheat flour, molasses, and brewer's yeast. Rolled thin, baked crisp, and broken into flakes. No preservatives.

Oat bran muffins for a high-fiber breakfast, sweetened with honey and brown sugar. Egg whites and just a splash of oil keep them light, and one batter spins into raisin-nut, banana or blueberry.

Orange poppyseed muffins made tender with sour cream and packed with double orange flavor from juice and extract. A simple stir-together batter with no mixer needed.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Sour cream coffee cake mixed the night before, chilled overnight, and baked in the morning. Tender buttermilk crumb with a swirl of cinnamon-pecan-brown sugar streusel through the middle.