Breakfasts & Brunch recipe collection

Wild rice, mushroom and egg mixture, sprinkling Parmesan cheese and prosciutto on top, under boiling melted cheese with brown edges prosciutto, there are all the nutrition you need as a breakfast, wild rice gives you extra fiber, a good start of a day.

Wow this was fabulous. The brie melts so beautifully inside the omelette. Super creamy with bits of salty chewy bacon and crunchy nuts created layers of textures. I used walnuts instead of pecans and served with orange wedges.

These cornbread muffins are ideal food accompanied with soup, stew or simply spread some butter on it and pop into your mouth. You will enjoy and love these yummy muffins at any way.

For brunch recipes; this is one of our favorites. An excellent way to use up leftover brown rice with eggs, cheese, and veggies for a quick healthy breakfast.

This easy breakfast omelet fills you up and makes you feel great. A delicious and nutritious way to start off your day.

An earthy souffle using Brussels sprouts and mozzarella cheese, perfect for Sunday brunch.

A golden, veggie-packed frittata with tender brussels sprouts, earthy kale, sauteed mushrooms, and melty Swiss cheese. This quick vegetarian breakfast or brunch comes together in 30 minutes with just one skillet.

Hearty bread machine buckwheat bread with applesauce for natural sweetness and moisture. A coarse-crumbed, slightly sweet loaf that pairs beautifully with fruit and cheese.

Rolled oats with buckwheat pancake flour, low fat as made with applesauce in place of oil.

Buckwheat pancakes blend buckwheat and whole wheat flours with skim milk and egg whites, sprinkled with wheat germ on the griddle. High-fiber, low-fat breakfast pancakes ready in 30 minutes.

Crusty french bread, brushed with garlic and olive oil topped with tomato, sea salt, mozzarella and basil then a drizzle of extra-virgin olive oil make very fresh appetizers that showcase the simple ingredients. Quick and easy to make for guests in a flash.

Buttermilk and Molasses Pumpkin Gingerbread recipe

Buttermilk biscuits with country milk gravy is the Southern breakfast that built a thousand mornings. Flaky, tall biscuits split open and smothered in peppery, pan-dripping gravy.

Small-batch buttermilk pancakes scaled for two. Fluffy, tangy, and on the table in 20 minutes. No leftover batter, no waste. Just right for a lazy morning.

Sourdough buttermilk waffles with whole wheat flour and overnight rest for tangy depth. Crisp outside, custardy inside, and freezer-friendly for weekday breakfasts.

Buttermilk toaster pancakes are batch-cook breakfast magic: tangy buttermilk pancakes made ahead, frozen flat, and reheated in the toaster for fast weekday mornings. Better than store-bought.