Breakfasts & Brunch Recipes

Make-ahead breakfast casserole layered with bread cubes, sausage, and Velveeta, soaked in seasoned eggs overnight. Assemble tonight, bake tomorrow morning.

Latkes: classic Jewish potato pancakes made with grated potato, onion, egg, and flour, pan-fried golden and crispy. Serve with applesauce, sour cream, or yogurt. The Hanukkah staple.

Homemade sausage cups with scrambled eggs for an all-in-one breakfast recipe.

Yogurt pancakes: fluffy breakfast pancakes lightened with separated eggs and tangy plain yogurt. The folded whipped whites give these their signature cloud-like texture.

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.

Breakfast waffles with soda use fizzy club soda for an extra-light, crispy waffle from a few pantry ingredients. The carbonation aerates the batter, so the waffles bake up airy inside and crisp outside.

Fluffy buttermilk pancakes topped with a quick stovetop strawberry sauce thickened with orange juice and brown sugar. Brunch-worthy in 25 minutes from start to plate.

Almost whole wheat lemon berry muffins blitz fresh lemon zest into the sugar for bright citrus flavor, then fold in raspberries or blueberries. Light, tangy buttermilk muffins with a wholesome whole-grain base.

Cherry oatmeal muffins with sour cherries, orange juice concentrate, and oats. A naturally sweetened breakfast muffin with bright citrus and tart-fruit punch. No added sugar.

Basic sourdough pancakes start with an overnight sponge of sourdough starter, flour, and water for tangy, light flapjacks. Old prospector breakfast for fluffy, deeply flavored pancakes.

Cornmeal waffles combine yellow cornmeal with flour for crispy-edged, golden waffles with a hint of corn sweetness. Old-fashioned breakfast served with honey or maple syrup.

Vanilla buttermilk whole wheat pancakes turn out fluffy and tender thanks to tangy buttermilk and whisked egg whites. Whole wheat flour, a touch of cornmeal, and warm cinnamon make a wholesome stack worth waking up for.

Fat-free multigrain pancakes with whole wheat flour, cornmeal, oatmeal, and a tangy buttermilk-sour cream base. A high-fiber breakfast that beats heavy diner pancakes.

Bohemian apple waffles with chopped fresh apples folded into a cinnamon-spiced batter and lifted by whipped egg whites. Crisp on the outside, cloud-tender inside, served with maple syrup.

Sourdough pancakes ferment overnight with starter, flour, and water for tangy depth, then get baking soda folded in (not stirred) for tall, fluffy stacks at breakfast.

Blueberry jam pairs deep berries with tart rhubarb for natural pectin set, no commercial pectin needed. Traditional Scottish-style preserve with three ingredients and a simple boil.