Breakfasts & Brunch Recipes

The muffins came out super moist, soft in the inside, and golden-brown on the outside, they looked so inviting. Chunks of pink rhubarb and yellow apricots were in every bite. Great for breakfast, snack or any time during the day.

Buckwheat pancakes are great, but here's something a little more elegant: buckwheat crepes. Serve them with melted butter and cinnamon sugar.

An amazing omelette with a bruschetta-like stuffing. Pleasing to the eye and incredibly satisfying to the belly. Makes for an impressive Sunday brunch sure to please.

This is an easy to make version of real homemade Canadian Bacon. Also known as peameal bacon in Canada. Works wonderfully for peameal on a bun.

Whole wheat flour, oats, flax seed meal and millet are mixed with mashed ripe banans and applesauce, in the end, stir in some chocolate chips and raisins. These delicious muffins are full of nutrients, perfect for breakfast to start a day.

Very easy to make, and I finished off cooking by broiling the top in the pan under the hot broiler. Served this flavorful and tasty frittata with homemade salsa and a cup of orange juice, delicious.

Quick, easy pantry ingredients that come together for a delicious breakfast. Apricot and brandy filled crêpes, yummy has never been so simple.

A delicious and moist blueberry coffee cake. By using most whole wheat flour, some vegetable oil, apple sauce and a small amount of butter makes this cake contain much less fat and more fibre without losing any yumminess.

Bacon and cheese can both be found in these muffins. Using mostly whole wheat flour and olive oil instead of all-purpose flour and butter makes them much healthier and still taste delicious.

A savory bread that's made with cherry tomatoes, feta, Swiss cheese, and lots of fresh herbs will definitely be a winner part at your dinner table. It's cheesy, herbal and moist, and you will find some juicy-sweet explosions in every bite because of these roasted cherry tomatoes.

Earthy swiss chard and heirloom tomatoes combined with basil and mozzarella make an awesome one skillet main course.

Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.

Baked French Toast to perfection with a hint of orange and topped with decadent Macadamia nuts. Great with a bit of maple syrup.