Breakfasts & Brunch Recipes

An elegant French toast with a touch of lemon, for a company brunch.

It is an easy and nice peach french toast, I always make them for breakfasts, or desserts between the meals, they taste very great.

Peanut butter and jelly French toast sandwiches dipped in egg batter and pan-fried in butter. A kid-friendly breakfast that combines two classics in one.

Peking pancakes (Mandarin pancakes) made with boiling water dough, lard, and sesame oil. Thin, pliable wrappers for Peking duck and mu shu pork. Just 4 ingredients.

Beverly Hills Hotel copycat Dutch baby with thinly sliced apples, cinnamon sugar, and a touch of almond extract. The classic Polo Lounge brunch pancake puffed in a skillet and dusted with powdered sugar.

Potato puffs made from mashed potatoes and egg, dropped by spoonfuls and baked until golden brown. A crispy 3-ingredient side dish that turns leftover mashed potatoes into something new.

Potato waffles made from mashed russet potatoes, eggs, and flour cooked crisp on a waffle iron. Savory, golden, and perfect for brunch or as a side dish with rosemary-garlic oil.

Overnight praline French toast baked on a sticky pecan-brown sugar base. Thick French bread soaked in egg custard, flipped onto a caramel-nut layer, and baked until puffed and golden.

Giant oven-puffed pancake (Dutch baby) with lemon, vanilla, and butter, topped with black cherries, sliced almonds, and powdered sugar. A dramatic 30-minute brunch.

Try this new take on breakfast that is made with apples, raisins and cottage cheese.

Savory rice pancakes with Parmesan cheese and scallions folded into a simple batter with leftover cooked rice. A clever way to use day-old rice for breakfast or dinner.

Make-ahead sausage cheese strata with buttered bread cubes, bulk sausage, and cheese layered in an egg-milk-wine custard. Assemble the night before, refrigerate, and bake in the morning for an effortless brunch.

Scotch eggs with fresh herbs: hard-boiled eggs wrapped in herby sausage meat, coated in breadcrumbs, and deep-fried to a crackly golden shell. A British pub classic for picnics.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Sourdough pancakes with applesauce folded into the batter for fruity sweetness and extra moisture. Tangy from the starter with a fluffy lift from baking soda.

Love this omelet, it's easy to put together, and it tastes delicious. Best of all it's packed with goodness as well.