2,649 brunch recipes

This healthy breakfast bar recipe is perfect to grab 'n run on-the-go quick and healthy breakfast or snacks.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

No sugar added and makes a quick and easy breakfast.

Vegan whole wheat pancakes made with amaranth cereal and egg substitute. Fluffy, nutritious breakfast stacks naturally dairy-free.

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.

Rich and delicious. Absolutely love the cinnamon taste.

These cookies are healthy enough to give for on the run breakfasts.

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.

Love these fritters, and they are perfect breakfast on the weekends.

Cheesy Ham, Bacon, and Sausage Stuffed French Toast recipe

A great way to use up day-old bread. I like preparing everything and assemble the casserole the night before, then pop the dish into the oven the next morning. The entire house smells "delicious" :) I do sometimes add some sweet bell pepper or broccoli, and my kids don't mind eating veggie this way at all!

These German Puff Pancakes rise to the occasion! Baked in the oven, they can also be known as Dutch Babies, but baked in individual dishes they are an impressive meal. The apples are prepared on the stove separately and added after the pancakes are baked. An especially nice aroma in the morning is derived from apples, cinnamon and nutmeg.

Buttermilk pancakes studded with fresh unpeeled apple chunks and warm cinnamon. This Canadian Townships recipe cooks up fluffy in a cast iron skillet. Drizzle with pure maple syrup.

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.