94 Sunday Brunch Recipes

From the Recipe Creator: I've always tried to make cooking fun—for myself, my daughters and my grandchildren. Cooking teaches children the importance of following directions and being organized. This recipe is easy to make, and kids really like it. —Flo Burtnett, Gage, Oklahoma

From the Recipe Creator: This recipe is a great way to mix up your traditional breakfast sandwich! I use ground turkey for a leaner option and add sriracha mayo for heat. To make your own maple bacon, brush one side of regular bacon with maple syrup prior to cooking. Halfway through the cook time, flip the bacon and brush with additional maple syrup. —Gabriella DiSanto, Lancaster, Pennsylvania

From the Recipe Creator: Baked sweet potatoes aren't just for dinner anymore. Top them with breakfast favorites to power up your morning. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I love to cook a Sunday-style pot roast on a weeknight. Make it into pot roast hash for any day of the week. —Gina Jackson, Ogdensburg, New York

From the Recipe Creator: My kids love sausage and pancakes, but making them during the week is out of the question. I purchased the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs in a blanket is a great alternative that's much more cost effective. —Lisa Dodd, Greenville, South Carolina

From the Recipe Creator: Whether you snack on it by the handful or eat it with milk or yogurt, you’ll be happy that you found this granola recipe. —Rachel Preus, Marshall, Michigan

From the Recipe Creator: This versatile bake can be made as an entree, a brunch option or a potluck dish. It's one of the easiest meals to assemble on a busy weeknight. —Kallee Krong-McCreery, Escondido, California

From the Recipe Creator: If you love smoothies but sometimes want to linger over breakfast instead of sipping it on the go, then this Jamba-inspired smoothie bowl is your answer. —Taste of Home Test Kitchen

From the Recipe Creator: For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona

From the Recipe Creator: A cheeseburger inside an omelet? Yes, please! This fun twist on two breakfast and dinner faves is easy to assemble and delicious any time of day. —Denise LaRoche, Hudson, New Hampshire

From the Recipe Creator: I like omelets but don’t always have time to stand by the stove. That’s why I favor this oven-baked variety that I can quickly pop into the oven at a moment’s notice. My family frequently requests this for Sunday brunch. They always empty the dish. —Ellen Bower, Taneytown, Maryland

From the Recipe Creator: This egg spinach strata recipe is one of my favorite things to make for Mother’s Day, Easter, Thanksgiving or Christmas morning! It’s a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. —Danielle Pfanstiehl, Andover, Connecticut

From the Recipe Creator: Here's an easy dish guaranteed to create excitement at the breakfast table! Nothing is missing from this sweet and savory combination. It's so wrong, it's right! —Courtney Lentz, Boston, Massachusetts

From the Recipe Creator: The bright colors in this winter fruit salad will perk up your morning. This is such a wonderful & easy dish to make for get-togethers.—Laura Brodine, Colorado Springs, Colorado

From the Recipe Creator: Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it’s also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. —Tanya Aggett, Toronto, Ontario

From the Recipe Creator: Roasting the veggies in this rich yet bright quiche intensifies their flavors. The addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia

From the Recipe Creator: After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only satisfying, but also anti-inflammatory and highly nutritious. —Chantale Michaud, Guelph, Ontario

From the Recipe Creator: Who says cheese and sausage get to have all the fun? Make this fruit charcuterie board a party go-to with any that are in season. —Taste of Home Test Kitchen

From the Recipe Creator: Here's a versatile treat with a taste of the tropics. Change the recipe up a bit by using dried pineapples or other tropical fruits instead of cherries. —Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. —Shannon Copley, Upper Arlington, Ohio

From the Recipe Creator: My family loves anything with a Southwestern flavor, so I turned classic chiles rellenos into a breakfast casserole. They became fans in an instant. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: My grandmother created this recipe to use up the leftovers from Christmas Eve dinner. By combining the leftover ham and biscuits with her homemade apple butter, milk and eggs, she could serve us all a warm, delicious breakfast and still have time to spend with the grandchildren. —Mary M. Leverette, Columbia, South Carolina

From the Recipe Creator: My family and friends all love it when I make this delicious French toast in the morning. It's so delicious and easy! —Cindy Steffen, Cedarburg, Wisconsin

From the Recipe Creator: My boys can't wait to pick the first ripe tomatoes in our garden to be used in this terrific pie. It has a tempting filling and tomatoes layered in a melt-in-your-mouth crust. And the crust is so easy to make- you just pat the dough into the pan! —Shara Walvoort, Oostburg, Wisconsin

From the Recipe Creator: My daughter and daughter-in-law got me hooked on quinoa. I dressed up a regular pancake recipe to create these delicious apple-cinnamon breakfast treats. The shredded apple remains slightly crunchy with the short cooking time, and it nicely complements the chewy texture of the quinoa. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: These waffles are so crispy and tasty, you wouldn't believe they could get any better—until you add the topping. It's so delicious.—Neil and Jeanne Liechty, Pensacola, Florida

From the Recipe Creator: This makes a nice light meal. When I prepare it for guests, I serve it with fruit and bread. It’s quick and easy, but it always wins me many compliments! —Gwen Clemon, Soldier, Iowa

From the Recipe Creator: My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. —Sharon W. Bickett, Chester, South Carolina

From the Recipe Creator: These potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin

From the Recipe Creator: Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. —Deanna Durward-Orr, Windsor, Ontario

From the Recipe Creator: You won't get any complaints from family or friends when you stack up these golden waffles for breakfast! —Kim Branges, Grand Canyon, Arizona

From the Recipe Creator: Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York

From the Recipe Creator: You'll be surprised by how easy it is to make homemade yogurt. Top with granola and your favorite berries. —Taste of Home Test Kitchen

From the Recipe Creator: I have always been fascinated with Amish culture, especially the cooking! I came across this old recipe years ago, and it's my husband's very favorite side dish. —Barbara Braatz, Greendale, Wisconsin

From the Recipe Creator: I fix this breakfast cake for my co-workers often. The blueberries and sausage are such a nice sweet-salty flavor combo. —Peggy Frazier, Indianapolis, Indiana

From the Recipe Creator: This recipe is so appealing because you can make it the night before and then pop it into the oven an hour before you want to eat. It works well as a side with pancakes or waffles, but you can also make it the main course for brunch events. —Susan Ham, Cleveland, Tennessee

From the Recipe Creator: It's fun to cook something new for family and friends—especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!

From the Recipe Creator: My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon

From the Recipe Creator: I was never a fan of grapefruit until I had it broiled at a restaurant—it was so tangy and delicious! I finally got the recipe and now I make it often for my whole family. —Terry Bray, Auburndale, Florida

From the Recipe Creator: Easy and delicious, this hearty ham and potato frittata is appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! We—my husband, our 8-year-old daughter and I—live in a suburb. But our back windows look out at mountains, farms, horses and cows. —Katie Dreibelbis, State College, Pennsylvania

From the Recipe Creator: With all the eggs our chickens produce, I could make this omelet every day! It's a pretty, festive-looking dish, but you could fix it anytime—including for a light supper. —Melissa Davenport, Campbell, Minnesota

From the Recipe Creator: When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

From the Recipe Creator: Start off your day on a hearty note. This one-dish wonder will easily keep your busy family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota

From the Recipe Creator: The light coffee flavor in these tasty sugar-glazed doughnuts makes them a perfect start to the morning...on Christmas Day or any day. You'll find that the recipe is a delectable way to use up leftover potatoes. —Pat Siebenaler, Random Lake, Wisconsin

From the Recipe Creator: Breakfast routine in a rut? Shake things up with these speedy, savory wraps. —Brenda Spann, Granger, Indiana

From the Recipe Creator: This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas

From the Recipe Creator: Between family and friends, we average 375 visitors a year! This casserole is super handy—you can put it together the night before and let the flavors blend, then bake it in the morning. —Nancy Schmidt, Center, Colorado

From the Recipe Creator: It was during a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are fantastic with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. —Rose Delemeester, St. Charles, Michigan

From the Recipe Creator: These kabobs are fun, different and delicious, plus they go well with any egg dish. —Bobi Raab, St. Paul, Minnesota

From the Recipe Creator: Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. —Renae Moncur, Burley, Idaho

From the Recipe Creator: This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas

From the Recipe Creator: Try this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert! —Pat Habiger Spearville, Kansas

From the Recipe Creator: More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime—strawberries! The pancakes, sauce and cream cheese filling all feature fresh ripe berries. —Shirley Warren, Thiensville, Wisconsin

From the Recipe Creator: This savory dish is the perfect excuse to have bread pudding as an entire meal, not merely afterward as dessert. —Holly Jones, Kennesaw, Georgia

From the Recipe Creator: Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania

From the Recipe Creator: Easy and cheesy, my go-to casserole for action-packed mornings has made many appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. —Patty Bernhard, Greenville, Ohio

From the Recipe Creator: I love having breakfast for dinner, especially this combination of eggs, potatoes and cheese. I start cooking it in a skillet on the stovetop, and then I pop it into the oven to bake. —Nadine Merheb, Tucson, Arizona

From the Recipe Creator: Pannekoeken, or Dutch baked pancakes, are a treat in my husband’s family. You can also try this recipe with vanilla extract, blueberries and lemon peel. —Jennifer Beckman, Falls Church, Virginia

From the Recipe Creator: Buttermilk makes these classic Utah scones so delightful that you'll most likely eat too many. The texture is light and airy and the taste is delightful. It's a family favorite we eat often. Don't forget the honey butter—it's the perfect addition to the perfect scone. —Nichole Jones, Pleasant Grove, Utah

From the Recipe Creator: I need just three ingredients to fix this sweetly seasoned ham steak. It's a quick and easy main dish for brunch or any meal. —Nancy Smits, Markesan, Wisconsin

From the Recipe Creator: I tasted muesli on a trip to Switzerland, and when I came home, I made it my way. Keep things interesting (and avoid midmorning munchies) by adding different fruits and nuts every day. —Maddie Kirk, Springfield, Pennsylvania

From the Recipe Creator: Refrigerated hash brown potatoes will help you make quick work of these crunchy waffles. Put out lots of toppings so everyone can design their own. —Nancy Judd, Alpine, Utah

From the Recipe Creator: My book club ladies often ask me to bring “those grits.” I'd tell you how to store them, but I never have any left! — Debi Mitchell, Flower Mound, Texas

From the Recipe Creator: Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky

From the Recipe Creator: Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon

From the Recipe Creator: This dish is appreciated any time of the year, but I love serving it on holiday mornings. Once started, it requires little attention. It's a fun meal for the family. —Andrea Schaak, Jordan, Minnesota

From the Recipe Creator: I love bananas and I love to make breakfast, too. These are a refreshing change from your everyday waffles. I like to make big batches so I can freeze the leftovers and reheat them later for a quick breakfast. —Christina Addison, Blanchester, Ohio

From the Recipe Creator: In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama

From the Recipe Creator: I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! —Melissa Millwood, Lyman, South Carolina

From the Recipe Creator: I love quiche and wanted to make something that incorporates my southern roots. With eggs, cheese, ham and nutritious collard greens in a flaky crust, it’s a complete meal. —Billie Williams-Henderson, Bowie, Maryland

From the Recipe Creator: This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow-cooker meal also makes an elegant brunch for lazy weekends. —Connie Eaton, Pittsburgh, Pennsylvania

From the Recipe Creator: This filling Tex-Mex egg casserole is perfect for any meal of the day. I add a salad and dinner is on! —Gail Watkins, Norwalk, Califiornia

From the Recipe Creator: I prepare homemade granola ahead of time—it makes these yogurt treats special. —Julie Merriman, Seattle, Washington

From the Recipe Creator: Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. —Chellie Helmke, Jackson Center, Ohio

From the Recipe Creator: I got this hearty whole wheat English muffin recipe many years ago from the county Extension service. I love the muffins’ taste and light texture. If you’re cooking for one or two, they keep well in the refrigerator or the freezer. —Mildred Decker, Sandy, Oregon

From the Recipe Creator: My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California

From the Recipe Creator: Make this crustless quiche in muffin cups or in a regular-size pie tin. Either way, there's plenty of bacon-y, cheesy goodness to go around. —Angela Lively, Conroe, Texas

From the Recipe Creator: A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

From the Recipe Creator: My husband is big on eggs and bacon, so I wanted to merge his breakfast favorites with a grilled burger for an over-the-top treat. Topping it with my homemade blackberry jam sealed the deal. —Tina Janssen, Walworth, Wisconsin

From the Recipe Creator: After my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner!. —Darla Andrews, Boerne, Texas

From the Recipe Creator: This sweet and savory hash certainly won't leave you hungry—the sausage, veggies and eggs will fill you up. The hint of maple syrup makes it all feel extra cozy. —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York

From the Recipe Creator: I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota

From the Recipe Creator: Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-McCreery, Escondido, California

From the Recipe Creator: This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jean Lewis, Brooklyn, Michigan

From the Recipe Creator: I love haystacks and wanted to make a fun Tex-Mex recipe for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. —Donna-Marie Ryan, Topsfield, Massachusetts

From the Recipe Creator: I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: You just can’t beat the best buttermilk pancakes for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan

From the Recipe Creator: I’ve made these gluten-free pancakes dozens of times since being diagnosed with Celiac disease. My kids like them best with chocolate chips (of course!) and maple syrup. —Kathy Rairigh, Milford, Indiana

From the Recipe Creator: Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. Baked in an 11x7-inch dish, it comes together in a snap and makes enough to serve a hungry brunch crowd. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: For a quick breakfast, I make this pancake while I fix supper the night before, and then I cut them into squares or triangles. In the morning, I top them with butter and syrup before placing them in the microwave. The pancake recipe is innovative and takes most of the fuss out of making breakfast. —Norna Detig, Lindenwood, Illinois

From the Recipe Creator: I absolutely love this slow-cooked oatmeal. The steel-cut oats have so much flavor and texture. My family sprinkles toasted pecans on top whenever possible. —Angela Lively, Conroe, Texas

From the Recipe Creator: It's easy to make this ahead of time in a 13x9-inch pan. It is filling, is perfect for a crowd and helps out busy parents. —Trista Thinnes, Fort Worth, Texas

From the Recipe Creator: I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner—and is still delicious even as leftovers! —Deborah Jamison, Austin, Texas