Breakfasts & Brunch recipe collection

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.

Overnight oven-baked oatmeal slow-cooked for 7 hours at low heat until impossibly creamy. Set it before bed and wake up to a hot, hands-free breakfast.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Orange-scented sweet crepes rolled around a cinnamon-sugared cottage cheese filling. A Central European-style blintz made in a cast iron skillet, served for breakfast or dessert.

Crepes a la Neige, a Quebec tradition using fresh packed snow instead of eggs in the batter. Fried golden and served with molasses or grated maple sugar.

Savory crepes fill thin egg pancakes with sautéed mushrooms and cottage cheese, then bake until warmed through. Eastern European brunch or light dinner classic.

Crisp cornmeal waffles loaded with crumbled bacon and rendered bacon fat for shattering edges and smoky flavor. Yellow cornmeal gives serious bite while a quick milk-vinegar buttermilk softens the crumb.

Crumb-topped baked French toast dips bread in a vanilla custard, coats in cornflake crumbs, and bakes hot for extra crunch. Served with homemade almond-cinnamon syrup for a brunch upgrade over pan-fried French toast.

Almond coffeecake with orange marmalade or raspberry jam baked right into the batter, topped with a buttery brown sugar and slivered almond crumb. A brunch showstopper.

Crumbed potatoes tossed in melted butter and bread crumbs after boiling. A simple old-fashioned potato side dish with a toasty, buttery coating. Ready in 30 minutes.

Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.

Whole wheat buttermilk waffles with chopped pecans pressed into the top for crunch, served with a warm strawberry-banana maple sauce and plain yogurt. A hearty weekend breakfast.

Dad's basic omelet: three eggs beaten with water (never milk), cooked in butter and peanut oil for a tender, fold-in-half breakfast classic. The blank canvas for any filling.

Buttery banana muffins with sour cream create an incredibly moist crumb that stays fresh for days. A family favorite that's simple enough for weekend baking with kids.

Dairy-free pancake batter uses warm water instead of milk for tender, fluffy pancakes that work for lactose-free diets. Six ingredients, ready in 10 minutes.

Eggs poached in a simple Roman-style red sauce with tomatoes, mushrooms, onions, and garlic. A rustic Italian shakshuka-style dish perfect for brunch, served with crusty French bread.