Breakfasts & Brunch recipe collection

No-knead French bread with a golden egg-washed crust and poppy seeds. The dough develops flavor through gentle stirring every 10 minutes instead of traditional kneading.

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.

Oven-baked nutmeg French toast with a gingered maple-orange syrup, dusted in powdered sugar and served with jelly and sour cream. A brunch showstopper.

Yeast tea ring filled with apricots, pecans, brown sugar, and cinnamon, rolled and shaped into a glazed coffee cake. The classic slit-and-turn technique shows off the swirled interior.

Oatmeal bacon pancakes: large thin pancakes with buttermilk and oats, folded around crispy bacon with a smear of mustard. A savory British-style breakfast that eats like a hearty handheld.

Oatmeal cooked in milk and water for a creamier, richer bowl than water alone. Includes directions for flaky, creamy, and chocolate oatmeal variations.

This soft, fluffy inside and crusty outside bread is one of our favorites, it goes well with any main dish or side dish. The nicely tangy flavor brings the whole flavor all together.

Healthy oatmeal pancakes made with whole wheat flour, rolled oats, cinnamon, and raisins. High-fiber, diabetic-friendly breakfast that's hearty enough to keep you full all morning.

Surprisingly, these particular pancakes taste much better with fruit than with syrup.

Oatmeal pancakes with chopped Jonathan apples and pecans, cooked in butter until golden. Hearty, rustic breakfast pancakes with fruit baked right into every bite.

Sometimes old-fashioned means the best and the most delicious. Such as these cinnamon swirl loaves.

Fluffy omelet made with separated eggs, whipped whites, and a touch of cornstarch cooked covered in butter. A soufflé-style technique that puffs up tall and light.

Omelet Arnold Bennett, the legendary Savoy Hotel breakfast of smoked haddock folded into a silky omelet and topped with whipped cream and sharp cheddar. A rich, unmistakably British take on eggs.

Romanian feta and scallion omelet (Omelet cu Brânză și Ceapă Verde) with paprika, fresh dill, and a silky egg base. A Balkan breakfast classic with salty-tangy cheese and a bright herb finish.

Feta and scallion omelet seasoned with paprika and fresh dill, folded soft and fluffy. A quick brunch omelet with a Russian-style salty-cheese filling that comes together in minutes.

Single-serving omelet with sauteed scallions, lemon thyme, and melted cheese. A simple, herb-scented breakfast that cooks in about 10 minutes.