Breakfast & Brunch Recipes

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Kimchi Cheese Jeon (Kimchi Cheese Pancake)

In her episode of Chefs at Home, chef Rachel Yang makes her own homemade Napa cabbage kimchi, and then shows how to use kimchi at varying stages of fermentation in a range of dishes. One of her favorites is this irresistible kimchi pancake, in which tangy, lightly spicy kimchi is balanced out by plenty of mozzarella and cheddar cheese.

Candied Sweet Potato Pancakes

Rating: Unrated
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“My great-grandmother, who is 102, would always make candied sweet potatoes for Thanksgiving,” says Douglass Williams, a 2020 F&W Best New Chef. “I wanted to try to find a way to use those sweet potatoes the day after.” So Williams came up with these light, fluffy pancakes, flecked with orange zest and studded with crunchy walnuts. The addition of mashed sweet potatoes gives them a beautiful color and keeps them extra moist and tender. Since the potatoes are already sweetened, Williams cuts back the amount of brown sugar in the pancakes and plays up the warming cinnamon and clove. All in all, this quick-fix recipe is the ideal breakfast for the morning after Thanksgiving—or any time you have leftover candied sweet potatoes on hand.

Kielbasa, Apple, and Onion Strata with Mornay Sauce

In this hearty egg-and-bread casserole, smoky kielbasa, sweet apples, and nutty cheese combine to create a truly unforgettable breakfast dish that’s just right for a weekend. Serve it on its own, or go the extra mile and make a luscious cheese sauce to drizzle on top. And don’t forget the extra touches of honey and salt—they highlight the flavor of the apples and cheese.

Make-It-Your-Own (MIYO) Tofu Scramble

I used to be such an egghead and would eat scrambled eggs nearly every morning. When I went vegan, I wanted to make sure I could mimic my creamy and cheesy scrambles with more good-for-you ingredients—with no little chicks (or mamas) harmed in the making. Nutritional yeast adds a rich and nutty “cheesy” flavor, while the layering of herbs, spices, and add-ins really brings the scramble to life! And sometimes, when I’m looking to amplify the experience, I’ll add a pinch or two of black salt (aka kala namak), which emulates the sulfuric taste in eggs.

More Breakfast + Brunch

Breakfast Egg Cups with Parsley Gremolata and Mushrooms

These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days—or for more than a few people. Serve any leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices.Related: More Egg Breakfast Recipes

Boursin Omelet

This beautifully basic omelet is the sleeper hit of chef Michael Tusk’s French-inflected bar à vin menu at Verjus in San Francisco. An homage to his love of dairy, spreadable garlic-herb cheese melts richly into the creamy center of the tender eggs. While it makes for a delicious and satisfying breakfast, this omelet is best with some crusty baguette, a crisp salad, and a glass of Chardonnay.