19+ Best Brunch Recipes

Weekend mornings deserve something better than cereal, and brunch is the one meal that lets you serve pancakes next to a quiche without anyone blinking. The best brunch spread mixes sweet and savory, hot and cold, make-ahead and fresh off the stove, so nobody gets stuck doing dishes while everyone else eats.

A great brunch menu built around classic Eggs Benedict, a warm Overnight French Toast Casserole, and a pitcher of Orange Mimosas covers the three things people actually want: protein, something sweet, and something to sip. From there, you can round things out with crispy potatoes, a fruit bowl, and a few baked goods that make the table look like you tried harder than you did.

This collection pulls together 19 brunch staples, from savory bakes to the fluffiest pancakes you’ll make all year, plus tips on building a menu that doesn’t leave you stuck in the kitchen while your guests are at the table.

Quick picks:

• Best for a crowd: Overnight French Toast Casserole, because it bakes while you handle coffee and plates
• Best showstopper: Classic Eggs Benedict, for the brunch that feels like a restaurant visit
• Best for lazy mornings: Blueberry Baked Oatmeal, since it needs almost no attention once it’s in the oven
• Best sweet finish: Homemade Cinnamon Rolls, warm and sticky with real cream cheese frosting

1. Quiche Lorraine

Quiche Lorraine is a classic for brunch because the custardy egg filling, smoky bacon, and nutty Gruyère hold up at room temperature just as well as warm. It slices cleanly, which matters when you’re serving a crowd buffet-style.

Yields: one 9-inch pie, 8 slices
Prep: 20 minutes
Cook: 45 minutes at 375°F

Ingredients:

• 1 unbaked 9-inch pie crust
• 6 slices bacon, chopped
• 1 small onion, diced
• 4 large eggs
• 1½ cups heavy cream
• 1 cup shredded Gruyère cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of nutmeg

Method:

1. Preheat oven to 375°F. Cook bacon until crisp; drain on paper towels.
2. Sauté onion in 1 tablespoon bacon fat until soft.
3. Whisk eggs, cream, salt, pepper, and nutmeg together.
4. Layer bacon, onion, and cheese in the crust. Pour egg mixture over the top.
5. Bake 40-45 minutes until the center is just set. Cool 10 minutes before slicing.

2. Overnight French Toast Casserole

Overnight French Toast Casserole solves the biggest brunch problem: too many mouths, not enough hands at the stove. You assemble it the night before, so morning-of work is just sliding a dish into the oven.

Yields: 8 servings
Prep: 15 minutes plus overnight chill
Cook: 50 minutes at 350°F

Ingredients:

• 1 loaf challah or brioche, cubed (about 10 cups)
• 8 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ⅔ cup brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Method:

1. Spread bread cubes in a greased 9×13-inch baking dish.
2. Whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt.
3. Pour over bread, pressing cubes down to soak. Cover and refrigerate overnight.
4. Bake uncovered at 350°F for 45-50 minutes until puffed and golden.

For more make-ahead bakes like this, check out our best delicious buttermilk recipes.

3. Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes get their lift from a mix of baking soda and buttermilk’s tang, giving you a tender crumb with crisp edges. These are the pancakes people ask you to make again.

Yields: 12 pancakes
Prep: 10 minutes
Cook: 15 minutes, griddle at medium heat

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• ¼ cup melted butter

Method:

1. Whisk dry ingredients in one bowl.
2. Whisk buttermilk, eggs, and melted butter in another.
3. Combine wet and dry just until mixed; small lumps are fine.
4. Pour ¼ cup batter per pancake onto a hot, greased griddle. Flip when bubbles form, about 2-3 minutes per side.

See our best delicious buttermilk recipes for more ways to use that tangy buttermilk, or browse our best griddle recipes.

4. Classic Eggs Benedict

Classic Eggs Benedict earns its brunch-menu fame with a silky hollandaise draped over poached eggs, Canadian bacon, and a toasted English muffin. It looks fussy but comes together faster than most people expect.

Yields: 4 servings
Prep: 15 minutes
Cook: 15 minutes

Ingredients:

• 4 English muffins, split
• 8 slices Canadian bacon
• 8 large eggs
• 3 egg yolks (for hollandaise)
• ¾ cup melted butter
• 1 tablespoon lemon juice
• Pinch of cayenne, salt

Method:

1. Whisk egg yolks and lemon juice over a double boiler until thick. Slowly drizzle in melted butter, whisking until smooth. Season with salt and cayenne.
2. Toast muffins; warm Canadian bacon in a skillet.
3. Poach eggs in barely simmering water with a splash of vinegar, 3 minutes each.
4. Stack muffin, bacon, poached egg, and hollandaise.

Our best egg recipes collection has more ideas if hollandaise becomes a habit.

5. Crisp Belgian Waffles

Crisp Belgian Waffles get their signature crunch from a batter enriched with extra egg whites and a touch more butter than standard waffle recipes. The deep pockets are built for holding syrup and butter pools.

Yields: 6 waffles
Prep: 15 minutes
Cook: 20 minutes, waffle iron at manufacturer setting

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 2 cups milk
• ½ cup melted butter
• 2 eggs, separated
• 1 teaspoon vanilla

Method:

1. Whisk flour, sugar, baking powder, and salt.
2. Mix milk, melted butter, egg yolks, and vanilla; stir into dry ingredients.
3. Beat egg whites to soft peaks and fold into batter gently.
4. Cook in a preheated waffle iron until golden and crisp, about 4-5 minutes each.

6. Spinach and Feta Frittata

A Spinach and Feta Frittata is the brunch dish you reach for when you want something hearty without much morning effort. Wilted spinach and salty feta give it a Mediterranean lean, and it bakes in one skillet.

Yields: 6 servings
Prep: 10 minutes
Cook: 20 minutes at 375°F

Ingredients:

• 8 large eggs
• ¼ cup milk
• 5 ounces fresh spinach
• ¾ cup crumbled feta
• 1 small shallot, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Method:

1. Preheat oven to 375°F. Heat oil in an oven-safe skillet; sauté shallot until soft.
2. Add spinach and cook until wilted.
3. Whisk eggs, milk, salt, and pepper; pour over spinach. Scatter feta on top.
4. Cook on stovetop 3 minutes, then transfer to oven. Bake 15 minutes until set.

Spinach lovers should browse our best delicious spinach recipes for more ways to use that bag before it wilts.

7. Homemade Cinnamon Rolls

Homemade Cinnamon Rolls bring the bakery smell into your own kitchen, with a soft yeasted dough rolled around brown sugar and cinnamon, then topped with cream cheese frosting. They take time but most of it is just waiting for dough to rise.

Yields: 12 rolls
Prep: 30 minutes plus 2 hours rising
Cook: 25 minutes at 350°F

Ingredients:

• 4 cups all-purpose flour
• ¼ cup sugar
• 1 packet (2¼ tsp) active dry yeast
• 1 cup warm milk
• ⅓ cup melted butter
• 1 egg
• ¾ cup brown sugar
• 2 tablespoons cinnamon
• 4 ounces cream cheese, 1 cup powdered sugar (for frosting)

Method:

1. Dissolve yeast in warm milk with a pinch of sugar; let sit 5 minutes.
2. Mix flour, sugar, egg, melted butter, and yeast mixture into a soft dough. Knead 5 minutes. Let rise 1 hour.
3. Roll out dough, spread with butter, brown sugar, and cinnamon. Roll up and slice into 12 pieces.
4. Let rise 30 minutes, then bake at 350°F for 22-25 minutes. Frost with cream cheese icing while warm.

8. Shakshuka

Shakshuka brings North African flavor to the brunch table with eggs poached directly in a spiced tomato and pepper sauce. One skillet, a loaf of crusty bread, and you’re set.

Yields: 4 servings
Prep: 10 minutes
Cook: 25 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 28-ounce can crushed tomatoes
• 6 large eggs
• Crumbled feta and parsley for serving

Method:

1. Sauté onion and pepper in olive oil until soft, about 7 minutes.
2. Add garlic, cumin, and paprika; cook 1 minute.
3. Stir in tomatoes and simmer 10 minutes until thickened.
4. Make 6 wells in the sauce and crack an egg into each. Cover and cook 8-10 minutes until whites set. Top with feta and parsley.

9. Smoked Salmon Bagels

Smoked Salmon Bagels deliver brunch’s briny, creamy side, layering cold-smoked salmon over tangy cream cheese on a toasted bagel. No cooking required, which makes this the dish you build while other things bake.

Yields: 4 servings
Prep: 10 minutes

Ingredients:

• 4 bagels, halved and toasted
• 8 ounces cream cheese
• 8 ounces smoked salmon
• 1 small red onion, thinly sliced
• 2 tablespoons capers
• Fresh dill
• Lemon wedges

Method:

1. Spread cream cheese generously on each toasted bagel half.
2. Layer smoked salmon on top.
3. Scatter red onion, capers, and dill over the salmon.
4. Finish with a squeeze of lemon just before serving.

10. Sausage, Pepper, and Egg Stuffed Baguette

This stuffed baguette turns a hollowed-out loaf into a portable brunch main, packed with Italian sausage, bell peppers, and baked eggs. Slice it into rounds and it serves a crowd without a single plate needed.

Yields: 6 servings
Prep: 20 minutes
Cook: 35 minutes at 375°F

Ingredients:

• 1 large baguette
• ½ pound Italian sausage, casings removed
• 1 bell pepper, diced
• 6 large eggs
• ½ cup shredded mozzarella
• Salt and pepper

Method:

1. Preheat oven to 375°F. Slice top off baguette and hollow out the center, leaving a 1-inch shell.
2. Brown sausage with bell pepper until cooked through.
3. Whisk eggs with salt and pepper. Layer sausage mixture and cheese into the baguette shell, then pour eggs over the top.
4. Wrap in foil and bake 30-35 minutes until eggs are set. Slice into rounds.

11. Crispy Breakfast Potatoes

Crispy Breakfast Potatoes get their crunch from a hot oven and a head start of parboiling, which keeps the inside fluffy while the outside turns golden brown. This is the side dish that disappears first.

Yields: 4 servings
Prep: 10 minutes
Cook: 35 minutes at 425°F

Ingredients:

• 1½ pounds Yukon Gold potatoes, cubed
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper
• 2 tablespoons chopped parsley

Method:

1. Boil potato cubes in salted water for 5 minutes; drain well.
2. Preheat oven to 425°F. Toss potatoes with oil, garlic powder, paprika, salt, and pepper.
3. Spread in a single layer on a sheet pan. Roast 30-35 minutes, flipping once, until crisp.
4. Toss with parsley before serving.

12. Strawberry and Cream Cheese Crepes

Strawberry and Cream Cheese Crepes bring a French bistro feel to the table with thin, delicate crepes wrapped around a sweetened cream cheese filling and fresh berries. They look elegant but the batter takes five minutes to whisk.

Yields: 8 crepes
Prep: 15 minutes plus 30 minutes rest
Cook: 15 minutes

Ingredients:

• 1 cup flour
• 2 eggs
• 1¼ cups milk
• 2 tablespoons melted butter
• 8 ounces cream cheese, softened
• ¼ cup powdered sugar
• 2 cups sliced strawberries

Method:

1. Whisk flour, eggs, milk, and butter into a smooth batter. Rest 30 minutes.
2. Cook each crepe in a lightly greased nonstick pan, about 1 minute per side.
3. Beat cream cheese with powdered sugar until smooth.
4. Spread filling on each crepe, add strawberries, and fold or roll.

Explore our best traditional French recipes for more classics like this one.

13. Biscuits and Sausage Gravy

Biscuits and Sausage Gravy is Southern comfort food at its heart, with flaky buttermilk biscuits smothered in a peppery sausage cream gravy. It’s heavier than most brunch dishes, which makes it perfect for cold mornings.

Yields: 6 servings
Prep: 15 minutes
Cook: 30 minutes at 425°F for biscuits

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold butter, cubed
• ¾ cup buttermilk
• 1 pound breakfast sausage
• ¼ cup flour (for gravy)
• 2½ cups whole milk
• Black pepper, plenty of it

Method:

1. Cut butter into flour, baking powder, and salt until crumbly. Stir in buttermilk just until combined. Pat out and cut into biscuits.
2. Bake biscuits at 425°F for 12-15 minutes until golden.
3. Brown sausage in a skillet, breaking it up. Sprinkle flour over and cook 1 minute.
4. Whisk in milk and simmer until thickened. Season heavily with black pepper. Spoon over split biscuits.

14. Bacon, Egg, and Cheese Breakfast Sandwiches

Bacon, Egg, and Cheese Breakfast Sandwiches are the grab-and-go option for a brunch spread, built on toasted English muffins or brioche buns. They reheat well, so they’re easy to make ahead for a crowd.

Yields: 4 sandwiches
Prep: 10 minutes
Cook: 15 minutes

Ingredients:

• 4 English muffins or brioche buns
• 8 slices bacon
• 4 large eggs
• 4 slices cheddar cheese
• Butter for toasting

Method:

1. Cook bacon until crisp.
2. Fry eggs in a round mold for a neat shape, or over easy.
3. Toast muffins with butter until golden.
4. Stack bacon, egg, and cheese between muffin halves. Serve warm.

15. Blueberry Muffins

Blueberry Muffins round out a brunch table with a tender crumb and bursts of juicy fruit in every bite. A streusel topping adds the crunch that separates a good muffin from a forgettable one.

Yields: 12 muffins
Prep: 15 minutes
Cook: 22 minutes at 400°F

Ingredients:

• 2 cups flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup melted butter
• 2 eggs
• ⅔ cup milk
• 1½ cups fresh blueberries

Method:

1. Preheat oven to 400°F and line a muffin tin.
2. Whisk flour, sugar, baking powder, and salt.
3. Mix melted butter, eggs, and milk; fold into dry ingredients. Gently fold in blueberries.
4. Divide batter into cups and bake 20-22 minutes until golden.

16. Avocado Toast with Poached Eggs

Avocado Toast with Poached Eggs keeps brunch light without skimping on flavor, with creamy mashed avocado and a runny egg yolk soaking into toasted sourdough. It’s simple enough to make for one or scale up for a table.

Yields: 2 servings
Prep: 10 minutes
Cook: 5 minutes

Ingredients:

• 2 thick slices sourdough bread
• 1 ripe avocado
• 1 tablespoon lemon juice
• 2 large eggs
• Red pepper flakes, salt, olive oil

Method:

1. Toast sourdough until crisp.
2. Mash avocado with lemon juice and salt.
3. Poach eggs in simmering water with a splash of vinegar, 3 minutes.
4. Spread avocado on toast, top with poached egg, red pepper flakes, and a drizzle of olive oil.

17. Blueberry Baked Oatmeal

Blueberry Baked Oatmeal is the brunch dish that needs almost no babysitting, baking into a soft, cake-like texture studded with warm berries. It’s a good option when you want something that feels wholesome next to richer dishes.

Yields: 6 servings
Prep: 10 minutes
Cook: 40 minutes at 350°F

Ingredients:

• 2 cups rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 cups milk
• 1 egg
• ⅓ cup maple syrup
• 1½ cups blueberries

Method:

1. Preheat oven to 350°F and grease a baking dish.
2. Mix oats, baking powder, cinnamon, and salt.
3. Whisk milk, egg, and maple syrup; stir into oats. Fold in blueberries.
4. Pour into dish and bake 35-40 minutes until set and golden on top.

18. Fruit Salad with Honey-Lime Dressing

Fruit Salad with Honey-Lime Dressing adds color and brightness to a brunch spread, with a tangy citrus dressing that keeps the fruit from tasting flat. It balances the richer dishes on the table.

Yields: 6 servings
Prep: 15 minutes

Ingredients:

• 2 cups cubed watermelon
• 2 cups sliced strawberries
• 1 cup blueberries
• 2 kiwis, sliced
• 2 tablespoons honey
• 1 tablespoon lime juice
• Fresh mint, torn

Method:

1. Combine all fruit in a large bowl.
2. Whisk honey and lime juice together.
3. Pour dressing over fruit and toss gently.
4. Top with torn mint just before serving.

19. Classic Orange Mimosas

Classic Orange Mimosas are the drink that signals brunch has officially started, pairing chilled Champagne with fresh orange juice in equal parts. Two ingredients, no recipe anxiety.

Yields: 6 servings
Prep: 5 minutes

Ingredients:

• 1 bottle chilled Champagne or sparkling wine
• 3 cups fresh orange juice, chilled
• Orange slices for garnish

Method:

1. Chill both Champagne and orange juice well ahead of serving.
2. Pour equal parts Champagne and orange juice into a flute.
3. Garnish with an orange slice.

For more pitcher-ready options, see our refreshing brunch cocktails.

How to Plan a Balanced Brunch Menu

A good brunch menu balances four things: one hearty egg dish, one baked good, one fresh or light option, and a drink. Skip that balance and you end up with a table full of sweets or a pile of heavy casseroles nobody can finish.

Start with your oven dish. A quiche or frittata can bake while you handle everything else, which frees up stovetop space for pancakes or eggs benedict.

Pick one sweet item, not three. Cinnamon rolls or blueberry muffins are enough; doubling up on pastries leaves guests skipping the savory dishes.

Add something fresh. A fruit salad or avocado toast cuts through the richness of bacon, sausage gravy, or hollandaise.

Here’s a simple formula that works for 6-8 guests:

Course	Example Dish
Oven bake	Quiche Lorraine or Spinach and Feta Frittata
Griddle item	Buttermilk Pancakes or Belgian Waffles
Protein	Bacon, Egg, and Cheese Sandwiches
Sweet	Cinnamon Rolls or Blueberry Muffins
Fresh	Fruit Salad with Honey-Lime Dressing
Drink	Classic Orange Mimosas

For a wider menu to pull from, our 30 brunch recipes collection has more combinations to try.

Make-Ahead and Serving Tips

Most brunch dishes can be prepped the night before, which keeps your morning calm instead of chaotic. French toast casserole, quiche, and baked oatmeal all taste just as good reheated.

Assemble casseroles and quiches the night before and refrigerate unbaked. Pull them out 20 minutes before baking so they don’t need extra oven time to come up to temperature.

Keep griddle items warm in a 200°F oven on a wire rack. Stacking pancakes directly on a plate traps steam and makes them soggy.

Pour drinks last. Mimosas and other sparkling cocktails lose their fizz fast, so mix juice and bubbles right before guests arrive.

Set out cold items, like the fruit salad and smoked salmon bagels, right as people sit down. For more make-ahead bakes to round out your spread, our comforting casserole recipes collection has plenty of options that hold up well on a buffet table.