527 brunch recipes

Navy minced beef: classic US Navy galley dish of ground beef simmered with onions, tomatoes, and a pinch of mace, served over toast, biscuits, rice, or pasta. Pantry-friendly comfort in 30 minutes.

Frosty peach banana smoothie with low-fat vanilla yogurt, wheat germ, and orange juice. A thick, creamy fruit smoothie packed with fiber and protein.

Sour cream coffee cake baked in a bundt pan with a cinnamon-pecan streusel bottom and brown sugar-cinnamon topping layered through the center. Brunch perfection from a cake mix.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

Puffed apple pancake: a dramatic oven-baked Dutch baby studded with cinnamon-caramelized apples. Pours flat, emerges with golden billowing edges and a custardy center. Breakfast theater in one skillet.

Grilled ground pork burgers with Spanish olives, paprika, and garlic, topped with melted Monterey Jack, saffron-lemon mayo, soft onions, and piquillo peppers on toasted buns.

Peachy yogurt breakfast sundae layered with sliced peaches, low-fat vanilla yogurt, wheat germ, and fresh berries. A no-cook, high-protein morning bowl ready in under 5 minutes.

Homemade crepes filled with a vanilla ricotta and cream cheese filling, baked golden, and topped with fresh mixed berries. These lighter cheese blintzes are brunch royalty.

Whole wheat orange pancakes layered with ricotta cheese and drizzled with orange sauce. A bright, citrusy brunch stack made with honey and fresh orange zest.

Blueberry sausage breakfast cake with sour cream batter, brown sugar, and chopped pecans on top. A make-ahead overnight brunch bake that goes straight from fridge to oven.

Light and fluffy banana bran pancakes made in a blender with bran flakes, ripe banana, nutmeg, and buttermilk. A wholesome breakfast that sneaks fiber and fruit into golden, tender pancakes the whole family will love.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.

A classic Italian-American family biscotti recipe with anisette liqueur and chopped nuts, twice-baked until golden and crunchy. Keeps for 6 weeks or freezes beautifully.

Overnight cinnamon coffeecake made with frozen dinner rolls, butterscotch pudding mix, brown sugar, and pecans. Assemble in 5 minutes the night before and bake fresh for breakfast.