Brunch
920 recipes found
Bacon, Egg and Cheese Strata
The classic bacon, egg and cheese sandwich is turned into a crowd-pleasing breakfast strata. Chunks of sandwich rolls are soaked in a chive and egg mix, then topped with thick slabs of bacon and grated Cheddar, then baked in the oven until soft and fluffy inside and melty and crispy on top. Halfway into baking, whole eggs are nestled into the top of the strata then baked until perfectly set, for a runny yolk that, for some, is crucial to any good B.E.C. Fresh chives are sprinkled on the strata before serving, plus a splash of hot sauce, if that's your thing. The strata can be prepared and refrigerated a day in advance, then baked right before serving.
Scrambled Eggs for a Crowd
Making fluffy, tender and creamy scrambled eggs for a crowd is easier than you might think — and it doesn’t require learning a totally newfangled method. This recipe makes just a few tweaks to a common technique to accommodate two dozen eggs. Trade the skillet for a Dutch oven and add the eggs to a warm, not hot, pot. As you slowly scrape in long sweeps, the eggs will begin to clump. Once you see the bottom of the pot behind your wooden spoon, take the pot off the heat and add cold butter, which will drop the temperature to prevent overcooking. Flip the curds until the still-runny egg and melting butter form a creamy, obviously buttery, coating.
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These 6-Ingredient Butter Swim Biscuits Are Even Better Than My Grandma’s
These tender, fluffy biscuits with a crispy crust are literally swimming in a pool of butter. They've been a Southern specialty for years, but have recently gained a wider online fan base because they're so simple to whip up at home. Make them for a holiday brunch and then watch these buttery biscuits disappear.
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Johnny Cakes: Buttery, Soft, Pillowy, and Fried to Golden Perfection
These slightly sweet fried cakes with a golden crust are enjoyed across the Caribbean as a snack or a side to a savory main.
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Classic Yeasted Coffee Cake
With its tender crumb, sweet cinnamon filling, and toasted pecan topping, this yeasted coffee cake is a delicious and much anticipated part of our family’s holiday traditions. It’s tender and subtly sweet, with a soft, springy crumb.
Apple Cinnamon Muffins
Perfectly petite, these apple cinnamon muffins are sweet, spiced and ideal for breakfast or an on-the-go snack. Use whichever apple you like best — Granny Smith for tartness or Fuji if you like your apples on the sweeter side. Brushing with melted butter and cinnamon sugar gives them a soft doughnut-like vibe, but a crunchy, crumby topping would be nice too! To switch it up, combine 3/4 cup flour, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt with 4 tablespoons of melted butter. Sprinkle this mixture over the batter before baking.
Ipo Pain Perdu (Coconut-Bread French Toast)
Pain perdu, which Americans know as French toast, traditionally calls for crusty French bread. Heimata Hall, who runs food tours on his native Mo‘orea in French Polynesia, uses ipo, a Tahitian bread rich with grated coconut and coconut milk. The dough should be as sticky as possible — so sticky, you think it must surely need more flour or liquid, but no. Some recipes call for baking or boiling, but Mr. Hall prefers steaming because it holds in moisture and gives the bread a smooth, clean finish. For pain perdu, he cuts the ipo into thick slabs and dunks them in coconut milk, just enough so they’re coated but not sopping, then in egg. The pan gets a brushing of butter (not too much), to crisp the outside of the bread and caramelize the coconut. The finish: fresh mint, nuts, whatever fruit is in season, and, for extra luxury, a spoonful of coconut cream complete the dish.
Make-Ahead Breakfast Sandwiches
These bacon, egg and cheese sandwiches are the ideal breakfast for your busiest or groggiest mornings. You can make the sandwiches ahead and stash them in the fridge or freezer. Take one to work to heat up in the toaster oven or microwave, or warm up a whole bunch to feed a hungry group before they start their days. Start by roasting bacon in a baking dish; no need to arrange them flat. (For curly bacon, it’s better if you don’t.) Then bake the eggs in the bacon fat. You can also add a cup of chopped vegetables to the egg mixture; just make sure they’re well-cooked and not too watery so the egg keeps well.
Brussels Sprout Salad With Pomegranate and Pistachios
This autumnal side, inspired by tabbouleh, swaps the usual parsley and tomatoes for shaved brussels sprouts, scallions, chopped fresh mint, juicy pomegranate seeds and roasted pistachios, all tossed together in a tangy sumac-lemon dressing. The traditional bulgur remains, ensuring this salad has enough heft to stand out as a great vegan option at the Thanksgiving table and beyond, though the jeweled bowl is sure to attract omnivores, too. Perfect for potlucks, it can be assembled ahead of time, and, since it’s served at room temperature, it can easily be packed up and carried wherever you might be heading.
Sticky Toffee Loaf Cake
This soft and tender loaf is an ode to sticky toffee pudding, the decadent classic British dessert. Brown sugar date cake is swirled with toffee sauce before baking, and it buckles and absorbs the sauce as it cooks in the oven. A sprinkle of flaky salt pleasantly offsets all that sweetness, as does the toffee-yogurt topping (a simple combination of extra toffee sauce and Greek yogurt), which is served alongside for dolloping onto each slice, making this cake as well-suited for a brunch spread as it is for dessert.
Pumpkin Biscuits With Honey Butter
These moist, buttery, pumpkin-y biscuits are the perfect use for that last bit of pumpkin purée in the can. They boast crunchy tops, soft centers and a flavor that lands somewhere between sweet and savory. They come together in no time at all, with just a bowl and a spoon, and their cheery orange hue makes them a perfect addition to any holiday table. The biscuits are best warm from the oven but can be reheated in a low oven or toaster oven just before serving. Don’t forget the sweet and salty honey butter on the side, which makes these biscuits extra special.
Butter Swim Biscuits
These tender, buttery, crisp buttermilk biscuits satisfy all urgent cravings. You can happily set aside any hesitancy about preparing biscuits because these tangy, fluffy ones come together quickly — no cutting cold butter into flour or rolling out dough. The batter is combined in one bowl and then spread over melted butter, giving the impression of a batter swimming in butter, as the name suggests. While the biscuits bake, they absorb all the buttery goodness and crisp up around the edges. Butter swim biscuits are best served warm and fresh out of the oven but will keep covered at room temperature for up to one day (see Tip).
Cranberry Orange Muffins
Tangy cranberries and zesty orange are a classic pairing, and they both shine in these perfectly domed muffins. Soft and fluffy, the muffins are dotted with a generous amount of bright red cranberries, and topped with an optional glaze packed full of even more orange flavor. You can opt for fresh or frozen cranberries, simply increasing the bake time by a few minutes if using frozen berries. This recipe makes a tidy dozen, and they keep well on the counter for a few days, or can be stored in the freezer in an airtight container for up to one month.
Pickle Biscuits
These flaky, fluffy biscuits have a surprise ingredient: pickles. Not just because pickles make everything better—though yes, they do—but because the acidity of the brine helps make the biscuits incredibly tender. Cut, stack and flatten the dough three times for flaky layers that look like the pages of a good book. Eat these warm from the oven alongside hearty stews, slow-cooked meats and barbecue, or open them up and top with thinly sliced ham and a dollop of mustard.
Sausage and Peppers Frittata
This is a quick breakfast twist on the classic Italian-American sausage, peppers and onions sandwich. Here, the sausage, peppers and onions are joined by potatoes and sautéed up in a skillet. The sausage is crispy, the peppers and onions are spicy and sweet, and the potatoes are soft and pillowy. Dried fennel seeds join the party, adding depth of flavor as they heat up in the pan. (They are especially important if you leave the sausage out altogether for a vegetarian option). Finally, just the right amount of eggs beaten with Parmesan turn the classic sandwich into a simple yet hearty frittata that is a crowd pleaser for all ages.
Bissara (Creamy Fava Bean Purée)
Bissara is a comforting Moroccan dish made primarily with dried, split fava beans or dried split peas. Often enjoyed as a warming winter meal, it features a creamy, smooth texture and is typically seasoned with garlic, cumin, paprika and olive oil. It can be served as a dip, with bread, or thinned into a hearty soup. A staple in Moroccan cuisine and a popular street food, bissara is celebrated for its simplicity, satisfyingly smooth texture and rich, savory flavors.
Doughnut Shop-Style Apple Fritters
The joy of eating these doughnuts comes as much from the flavor of the apple and cinnamon in each bite as from the texture – the crunch of the sugar-glazed fried exterior and the soft, pillowy pull-apart pieces of a buttery, yeasted doughnut. One doughnut-shop secret to the perfect apple fritter: use a lot of cinnamon. It is going to seem like a mistake, but fried doughnuts (see Tip) require a lot more apple, cinnamon and salt for the flavor to punch through than if they were baked. The second trick, which achieves that crispy but melt in your mouth texture: chop the dough. It might seem a bit fussy but they don’t have to be exact cuts, you just need 1/2-inch pieces. The texture will be like monkey bread but in an amazing apple fritter doughnut.
Peanut Butter-Banana Bread With Chocolate Chips
Peanut butter and bananas make a delightful sandwich. Why not put them together in a loaf? The peanut butter gives the banana bread a pleasant savory edge. Be sure to use sweetened, conventional peanut butter, but the texture — chunky or smooth — is up to you. The chocolate chunks already give this bread a dessert vibe, but if you’d like to go all out, finish the cooled loaf with this salted caramel glaze (stirring in a tablespoon of peanut butter along with the sugar).
Giant Jam Bun
A cross between a tender scone, an almond-flavored jam cake, and a swirly cinnamon bun, this plush confection makes a sweet breakfast or teatime treat. You can use any flavor of jam here, just be sure it’s thick and rich with pieces of fruit, and don’t use jelly, which will liquify and leak out from the pastry layers while in the oven. Though this is best eaten the day it’s baked, it’s nearly as good a day or two later; store it in a sealed container at room temperature. This recipe was adapted from Erin Gardner’s giant cinnamon roll scone.
Apple Bread
This towering loaf is packed with applesauce and chopped apples, plus lots of cinnamon and nutmeg. Enjoy a slice with a cup of tea in the afternoon or turn it into dessert with a scoop of ice cream or whipped cream. Use tart, firm baking apples (such as Mutsu, Cortland, Braeburn, Northern Spy and Stayman Winesap) in this cake for best results. The bread is best enjoyed the day it is baked, but will stay soft and delicious for a few days when stored in an airtight container or bag at room temperature.
Cardamom Coffee Banana Bread
Adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient's traits. Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness. An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch.
Sour Cream Pancakes With Cardamom Apples
Sweetened and sauced by buttery, sautéed cardamom apples and a two-ingredient maple-sour cream blend, these pancakes are a delicious way to ring in autumn. The pancakes are even special on their own, moist and light thanks to the addition of sour cream. Mixing the flour and the sour cream together before gently folding in the eggs makes for a fluffier pancake. The floral sweetness of the caramelized cardamom apples is a perfect contrast to the tang of the maple sour cream. This recipe can be easily doubled to feed a crowd or scaled down to feed just two.
Pumpkin Cardamom Crumb Muffins
This take on the classic pumpkin muffin happily makes room for cardamom in the pumpkin spice mix, which adds an extra layer of warm, peppery flavor. A small amount of cardamom is added to the muffin batter, but it’s in the buttery crumb topping where the cardamom really shines: Melted butter and sugar are combined with cardamom and cinnamon to make a spicy, crunchy crumb topping that enhances every bite. These muffins make a perfect fall breakfast treat with a cup of coffee and a cardigan.
Coffee Tonic
A simple variation on the espresso tonic (that first appeared in 2007 at Koppi Roasters in Helsingborg, Sweden), the coffee tonic relies on a smooth pour of cold brew coffee for its caffeinated topper. Choose a quality dry tonic and, for the prettiest float, add the ice and tonic water to the glass first before gently pouring the brew overtop. If your coffee palate leans sweet, add a splash of simple syrup or maple syrup. If you don’t have limes in the house, no need to run out. Simply swap for a slice or peel of another citrus, such as orange, lemon or grapefruit.