Our Best Brunch Recipes
Celebrate the bright flavors of the season with our recipes for casseroles, quiches, breads, pancakes, granola, egg dishes, sweet rolls and more.
Egg bread, extra egg yolks and half-and-half take a trusty diner classic to new levels of splurge. (Trust us, you won't regret going along for the ride.) Both the French toast and berries need to rest overnight, so this is an ideal make-ahead brunch dish. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).Honey French Toast with Macerated Berries
This brunch recipe comes from Carol Mortensen of Flossmoor, Illinois. “My husband and I began hosting brunches in 1986. This goat cheese, artichoke and smoked ham strata became our favorite brunch dish,” she says. “The best part is preparing it the night before to bake in the morning.”Goat Cheese, Artichoke and Smoked Ham Strata
Prebaked phyllo shells (available at large supermarkets) make this party-perfect recipe an absolute snap to make-start to finish, you'll be done in 35 minutes.Tiny Quiche
Plump blueberries create a juicy filling in this old-fashioned sour cream coffee cake from The White Gull Inn in Fish Creek on Wisconsin's Door County Peninsula.Blueberry Streusel Coffee Cake
This hearty quiche recipe comes from Fire Lake Camp farm in Paola, Kansas, where a U-pick asparagus patch draws visitors every spring.Spinach-Asparagus Quiche
What's Maltaise Sauce, you ask? It's just hollandaise sauce with a bit of orange zest and juice added. But you wouldn't believe how that bit of zing transforms this brunch standard.Eggs Benedict with Maltaise Sauce
Scrambles are a blank slate that you can adapt to every season, varying the veggies to use whatever you have on hand. More lunch- than breakfasty, this version begs for a salad and buttered toast. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).
Also from The Birchwood Cafe Cookbook, a perfect accompaniment to the scramble: Green Tea Vinaigrette on mixed greens. Minneapolis chef Marshall Paulsen created the unusual dressing when matcha was the surprise ingredient in a chef's challenge.
Spring Egg Scramble
Green Tea Vinaigrette
Kolaches (koh-LAH-chees) are a staple in the bakeries and farm kitchens of the Midwest's old Czech communities. Warm from the oven, our version is petite, pillowy and just begging for coffee.Czech Kolaches
This creamy, crazy-delicious lasagna is simple, too, thanks to jarred Alfredo sauce and no-boil noodles. If you're lucky enough to have a specialty grocery store or Italian deli that sells all-natural refrigerated Alfredo sauce without preservatives, this is a great way to use it.Ham and Mushroom Lasagna
This recipe couldn't be simpler! Just simmer grapefruit slices in maple syrup for a delicious, rosy compote to serve over waffles, French toast, crepes-or these subtly orange-flavored pancakes.Hint-of-Orange Pancakes with Grapefruit Syrup
The combination of croissants, bacon and cheese create an indulgent make-ahead treat for breakfast or brunch. Croissant pieces fit into the baking dish a puzzle.Stuffed Croissant Breakfast Strata
The breakfast spread at Turkey Run Inn at Turkey Run State Park in east-central Indiana often includes this warm-from-the-oven casserole. Cream cheese is the secret ingredient in this recipe, which gets a generous topping of blueberry or maple syrup.Blueberry Surprise French Toast Casserole recipe
Talk about easy! You can prep these delicious little quiches the night before, or make them in the morning while the oven preheats. They're perfect for brunch parties, and you can use whatever meat, cheese and veggies you have on hand.Any-Flavor Mini Quiche
Pineapple who? No fruit here in this upside-down cake, just a brown sugary streusel- layer of walnuts, coconut and granola baked under (then flipped over) a vanilla coffee cake.Crunchy Yogurt-Granola Upside-Down Cake
Asparagus Scramble Biscuits start with square bacon-flecked cornmeal biscuits you can make ahead. The morning of your brunch, scramble the egg-veggie mixture, fill the biscuits and bake to heat and melt the cheese.Asparagus Scramble Biscuits
Our egg cooked in toast is a classic American breakfast recipe that's also been known as egg in a basket and knothole egg.Hole-in-One Breakfast
Rise and shine with these special-occasion pancakes from chef Mindy Segal of Mindy's HotChocolate Restaurant and Dessert Bar in Chicago. Ricotta makes them moist and rich; lemon curd gives sweet-tart punch.Lemon Ricotta Pancakes with Warm Blueberry Compote
This dish is terrific for brunch or a light supper. Hard-cooked eggs are simmered in a delicate white sauce that's ladled over warm biscuits.Eggs Goldenrod
Lyndy Ireland cooks up breakfast favorites such as this classic biscuit mix recipe for her guests at Triangle Ranch in western South Dakota. She tops the Sausage Pie with refreshing salsa.Lazy Morning Sausage Pie
Cinnamon, nutmeg and ginger flavor this moist banana bread. Make banana bread when your bananas get brown polka dots on them.Banana Bread
Inspired by the Tex-Mex dish called migas, this ridiculously easy breakfast (or breakfast-for-dinner) dish can be on the table in less than 15 minutes.Tex-Mex Scramble with Tortilla Chips
A hint of curry and some chutney elevate these deviled eggs to spectacular. Spoon the filling into a sandwich-size clear plastic bag and snip a corner for easy piping.Devilishly Good Deviled Eggs
David Dahlman of Chatsworth, California, says this yeasty coffee cake reminds him of the old-fashioned, down-to-earth treats on his grandmother's farm table. It takes time because it's a yeast-leavened dough, but there's no kneading required.Very Cherry Hazelnut Coffee Cake
Lemon yogurt is the secret ingredient in these pretty biscuits. The recipe comes from Natura Farms in Marine on St. Croix, Minnesota. Lemon-Blueberry Biscuits
An easy-to-use frozen spinach souffle makes this quiche's eggy-sausage filling simple to prepare. The recipe is from the Goldmoor Inn near Galena, Illinois.Spinach Quiche a la Goldmoor
The “windows” on this oven-baked brunch dish reveal a filling of chopped asparagus and pancetta, Gruyère and a sunny egg. When you slice the asparagus, think small, diced onion. It may seem unorthodox to chop up those beautiful stalks, but it guarantees you get morsels of asparagus in every bite.Crepe-Framed Eggs with Asparagus Hash
Fresh fruit stars in this brunch dish, with blueberries and peaches baked in a honeyed Greek yogurt sauce.Blueberry-Peach Gratin
The recipe for these hearty rolls comes from Jean Hixson of the Kansas Wheat Commission. They'll keep in an airtight container for a couple days, or you can freeze them (unfrosted) for up to 2 months. They're best served warm, so when ready to eat, wrap the frozen cinnamon rolls in foil and bake about 25 minutes in a 300° oven. Frost as directed.Orange-Honey Sweet Rolls
Wild rice may seem an unusual breakfast ingredient, but it adds chewiness to this fruit-nut hot cereal. Dried cranberries, blueberries and cherries also cook into the porridge.Grammy's Wild Rice Porridge
Fresh strawberries and rhubarb sweetened with strawberry preserves bubble under a topping of oats and honey.Strawberry-Rhubarb Crisp
If you don't have custard cups, 6-ounce ramekins or jumbo muffin pans work for this simple brunch recipe, too.Ham-and-Egg Cups
Crushed red pepper adds heat to homemade tomato sauce; protein-rich eggs cook right on top. Serve with flatbread or multigrain toast for breakfast, lunch or dinner.Spicy Poached Eggs in Tomato Sauce
Healthy tip: By mixing egg whites and whole eggs, you can trim some fat and cholesterol without losing all the flavor. And you get that nice yellow color, too.Swiss Chard, Egg and Potato Wrap
Joy Wilson Brunch Recipes – Joy the Baker Breakfast Recipes
Joy Wilson wants you to know that even though she lives within walking distance of New Orlean's renowned Café du Monde, she does not indulge in their world-famous beignets on a regular basis.
“Mostly, I eat them when somebody comes to visit me,” says Wilson, better known as Joy the Baker. “But, there have been a few times when I've gone out for a jog and ended up eating the beignets.
Still, Wilson admits that she did sneak a beignet recipe into her new cookbook. Released last month, Over Easy: Sweet & Savory Recipes For Leisurely Days, is a 256-page celebration of what Wilson declares is hands-down the best meal of the week: brunch. That's why she's introduced 125 recipes, with everything from coffee to cocktails, breads, eggs, and of course, bacon.
Most of Wilson's recipes add her own twist to a traditional dish. Take the beignets. “My recipe is a little bit different; these are overnight beignets,” she says. “You make the yeasted dough the night before and it rises in the refrigerator and then you can fry them the next day.”
Wilson's goal was to make most of the recipes fairly simple, too. That's because she wants to honor the New Orleans tradition of “taking your leisurely time to enjoy weekend meals. There is a way of life here where people are willing to celebrate just about anything and it always revolves around food and being in the kitchen,” she says.
From Over Easy
Almost every weekend, Wilson has a cadre of friends over to sit around either her 8-foot marble kitchen counter or her 11-foot baker's table —”It's the centerpiece of the house”—to enjoy brunch.” My friends really look forward to it,” she says. I tend to do it at my house, because I've gotten pretty fussy about how I my eggs and it is easy to do at home.”
Her oversized orange cat Tron also gets excited when Wilson gets busy making brunch. “He comes over when it starts to smell good and asks for bacon,” she says.
While you may not be able to snag an invitation to Wilson's house, you can sample one of her beautiful brunch offerings at the Country Living Fair in Nashville on April 21-23. Wilson will be there baking (and serving!) up her chocolate chip brioche cinnamon rolls, as well as signing copies of her book.
In the meantime, get your brunch game going with these three treats:
BAKED BROWN-BUTTER BANANA BREAD DOUGHNUTS
“My family is very serious about their banana bread,” says Wilson. “But everybody has a different take on it. My dad's is very moist. I think my grandmother makes the best one; she puts a little shot of bourbon in her version. I admit, may have gone a little too far with this one. After all, I made it it into mini doughnuts with a brown butter glaze and a crumb topping.”
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GRAPEFRUIT AND ROSEMARY MIMOSA
“I didn't include fancy bartender cocktails in the book. I don't think that making those is what people want to be doing first thing in the morning,” says Wilson. “Here, I infused rosemary in simple syrup, it is such a rugged herb, that it infuses really well. It adds a nice herbaceous sweetness to the grapefruit juice.”
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SHAKSHUKA WITH FETA AND PARSLEY
“I to keep things simple; having a one-pan baked egg dish makes things easy,” says Wilson.
GET THE RECIPE.
Catch Joy Wilson's presentation, plus great shopping, food and craft demonstrations, delicious eats, and lots more, at the Country Living Fair in Nashville, April 21-23, 2017. Visit stellashows.com to purchase general admission tickets, plus tickets for our new Make and Take Workshops.