Favorite Brunch Recipes

“I created this recipe using the flavors of blueberry and honey. The mascarpone cheese adds great texture to the inside of each slice.” – Kelly

“My grandmother used to make this every Sunday morning. If you have a sweet tooth in the morning, this is great!” – Elwanda

“Easy and delicious! My girlfriends often request this when it’s my turn to bring breakfast.” – Lilli

“This is just a made-up quick twist to my regular potatoes and onions that I fry in vegetable oil. My husband is my best critic and he is actually a great cook too!” – Janice

“This is the best spinach quiche I have ever had. I usually make my own crust, but if you want a faster, easier quiche I am sure a purchased pastry shell will do the job. This is incredibly good even warmed in the microwave as leftovers.” – Katrina

“After attempts to make fluffy but buttery tasting biscuits, I think I finally came up with a terrific recipe. I hope you enjoy it!” – Robin

“This is my version of a very versatile dish. You can serve it with eggs for breakfast or brunch or use it as a side.” – Kathy

“This recipe was first given to me by a dear friend when we were stationed in Germany in the ’80s. I tweaked it until it is as it reads here. These are great anytime, but my family traditionally expected these to be around to snack on when we decorated the Christmas Tree and again as part of the Christmas morning breakfast spread. I love these rolls either way, with or without the pecans. This recipe looks like it has a lot of steps but I promise, it is a snap. And sooooo good!” – Debbie

“This is a special breakfast. Perfect for when you want something light and healthy and have a little extra time in the morning.” – Patrick

“A Grand Mimosa is just a plain ole mimosa brought up a notch with a shot of Grand Marnier. Here in the South, we look for excuses to serve mimosas. While we have them on special occasions like Mother’s Day, wedding showers, and holidays we also have them just because it’s Sunday. I mean you can’t have Sunday brunch without a refreshing Grand Mimosa.” – Debbie

“This is a scrumptious breakfast or brunch casserole. It has all the elements of breakfast in one dish and is easy and fast to make. It is so good that all bridal and baby showers at my work are now planned in the morning and I’m asked to bring this as refreshment!” – Jenny

“This was always a favorite when we went to Grandma’s house. I love Saturday mornings.” – Bonnie

“My mom was a Home Economist and raised us 4 children after my parents were divorced. She had a hand-written cookbook that had this recipe in it. I made it for the Jefferson County Fair on August 28, 2010, and it won First Place.” – Judi

“My mom, a native Minnesotan, learned how to make this while we lived in Nashville over three decades ago. The recipe has been passed down through the generations and now the grandchildren must have it too, and according to them, nobody makes it quite like Gramma does!” – Rene

“Love the baked potato taste in the morning.” – Lonna

“Since I was young, my mother made these for us and when I married. My daughters always wanted these also. Now my grandchildren look forward to making them, helping to cut the holes, and dipping them in the sugar. They are delicious served warm.” – Kathy

“This pancake is so good. In fact, it is more like a custard than cake and a wonderful breakfast delight. It puffs up nicely in the oven and then as you let it set, it absorbs all of the butter, sugar, and cinnamon that is on the bottom layer. You can sprinkle cinnamon and sugar on top, or even a drizzle of honey or syrup but, I find this wonderfully sweet (although not overpowering) as it is and really does not need it.” – Barbara

“This light and fluffy version of French toast is delicious and simple. I use bread leftover from dinner, so it’s easy to prepare. It’s perfect for holidays, brunches, or anytime!” – Sea

“This is my family’s favorite oven omelette to have for Easter Brunch. What’s great is it can be made the night before. Then all you have to do the next morning is bake it. It feeds a big crowd but you can also cut the recipe in half to serve a smaller group. A spoon full of salsa served on top, really adds to the flavor of this dish. You could also add a dollop of sour cream and guacamole. Experiment, have fun! I hope you give this dish a try for your next breakfast or brunch.” – Gayle

“Great in under 30 minutes.” – Rick

“Quick and easy spinach and artichoke dip flavoured egg muffins!” – Kevin

“During my bartending days, my co-tender and I would have drink competitions during the slow night (woe or joy to the few patrons who were our guinea pigs!). I won the Bloody Mary competition every time.” – Jennifer

“When you need to feed a large group of people for breakfast, this breakfast burrito casserole should definitely be part of the menu. Eggs, potatoes, onions, red bell pepper, salsa, sausage, and cheese, topped with sour cream and salsa sauce, and sprinkled with chunks of bacon. Whoa! I can taste it now.” – Darci

“This is my recipe for an elegant open-faced crab sandwich to be served for brunch or a fancy luncheon. Normally I would use a small croissant as the base, but the biscuit works well too. To make it more family-friendly, you can just toast the biscuits and spread on some crab mixture, and microwave until the cheese melts. Then top with a sunny side up or over-easy fried egg and the hollandaise.” – Pam

“The secret’s in the sour cream and you must follow the steps precisely. I hope you enjoy these as much as we do! Bakery quality at home. These are not overly sweet and two cups of blueberries are most adequate, but feel free to load them up.” – Patti

“Hearty and perfect for a cold morning. No one will be left hungry with this one!” – Phyllis

“Amazing flavor!! I have always loved Ro-tel dip and decided it would be great over an omelet. I used sausage rather than ground beef for this recipe. It is spicy but yummy! Serve with a side of fresh cubed melons, fresh fruit, and a warm croissant. Use remaining sauce for dipping nacho chips.” – Peggy

“Two of my favorite meals are eggs benedict (of all types) and Reuben sandwiches. I had leftover rolls and Reuben ingredients so this was an awesome twist and great use of the leftovers!! SO SO SO GOOD! I suggest topping with Sriracha too if you like a little spice.” – Jessica

“My Aunt Gina makes the best french toast! Not only are they very good, but they are easy peasy. Best made with the thicker bread, like Texas Toast. These are flavorful enough that they taste great even without syrup. We usually just butter them and sometimes add a sprinkling of powdered sugar.” – Martha

“This is a great breakfast or brunch casserole! It tastes great and almost all of the work can be done the night before! Every time I make this it is a big hit! Serve with a selection of berry preserves if you don’t want to make a sauce.” – Cheryl