Breakfasts & Brunch recipe collection

Egg croquettes are crisp golden balls of chopped hard-cooked eggs and mushrooms bound in cream sauce, breaded and deep-fried. A retro brunch classic served with extra cream sauce on top.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

Eggnog French toast made by dipping thick stale bread in eggnog and frying in butter until golden. A three-ingredient holiday breakfast with built-in custard flavor.

Eggs Benedict with a cholesterol-free hollandaise made from egg substitute and evaporated milk, served on toasted waffles instead of English muffins. A lighter brunch twist on the classic.

Bread machine cornmeal yeast bread with corn kernels, mild green chilies, and sharp cheddar baked right into the loaf. Tex-Mex flavor in sandwich-bread form.

Lighter berry coffee cake made with egg whites, applesauce, and canola oil instead of whole eggs and butter. Fresh raspberries and blueberries with a crunchy crumb topping. Adaptable for dairy-free diets.

Overnight French toast fried in bacon grease for crispy, custardy slices with a smoky edge. Thick-cut bread soaked overnight for deep-custard interiors, dusted with powdered sugar and maple syrup.

These individual danish pastries are filled with raisins and topped with a delicious graze.

Farmer's breakfast skillet with sliced potatoes, diced ham, green peppers, and eggs topped with melted cheddar. A hearty one-pan breakfast cooked low and slow, then cut into wedges.

Fat-free apple coffeecake skips the butter and yolks: skim milk, egg whites, and corn syrup keep it tender and moist, with sliced apples and cinnamon sugar baked across the top. Brunch without the guilt.

Favorite fruit muffins: simple seven-ingredient base recipe that takes any fruit you have on hand. Raisins, berries, or chopped stone fruit all work. Twenty-muffin batch.

Peanut butter and jelly muffins hide a creamy PB and fruit preserve filling inside whole wheat breakfast muffins. The classic sandwich reimagined for the lunchbox or breakfast table.

Homemade bagels the easy way: let a bread machine do the kneading, then shape, boil, and bake for that chewy crust and dense, tender crumb. Top with poppy, sesame, or onion, or roll the dough around a hot dog.

A baked breakfast ham ring molds ground ham and sausage with bread crumbs and a kick of horseradish, then unmolds onto a platter with fluffy scrambled eggs piled in the center. A retro brunch showstopper.

Favourite morning coffee cake: a buttermilk-rich, brown sugar batter topped with cinnamon-walnut crumble and baked in a single pan. The kind of breakfast cake that vanishes by lunch.

Pasta frittata turns leftover spaghetti, cooked vegetables, and shredded cheese into a one-skillet meal bound with eggs. Italian frugal cooking at its smartest, ready in 15 minutes.