Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays + Events
  • News
  • F&W Classic
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken
    • Comfort Food
    • Breakfast + Brunch
    • Salads
    • Desserts
    • Vegetables
    • Pasta + Noodles
    • Chefs
    • Meat + Poultry
    • Soup
    • Appetizers
    • Side Dishes
    • Fruits
    • Seafood
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails + Spirits
    • Coffee
    • Juices
    • Beer
    • Champagne + Sparkling Wine
    • Tea
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays + Events

    Holidays + Events

    See All Holidays + Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic

    F&W Classic

    See All F&W Classic
    • F&W Classic Insider
    • Food & Wine Classic in Aspen
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

  1. Home
  2. Breakfast + Brunch
  3. 29 Brunch Recipes for Pulling Off the Homemade Brunch of Your Dreams

29 Brunch Recipes for Pulling Off the Homemade Brunch of Your Dreams

By Food & Wine Updated February 26, 2021
Skip gallery slides
FB Tweet
Sourdough Pancakes with Maple Molasses Syrup
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee

Whether your go-to order is a simple omelet or a stack of pancakes, it's easy to create a restaurant-worthy brunch spread at home. We've gathered some of our favorite recipes here, from sweet, flaky pain au chocolat to eggs benny toast, a spin on the classic eggs Benedict. With 29 to choose from, you'll have plenty to fill your menu.

Start Slideshow

1 of 29

FB Tweet
Pinterest Email Send Text Message Print

Pecan-Plantain Sticky Buns

Get the Recipe

Pastry chef Paola Velez created these pecan-covered treats as a tribute to her Dominican mom's love of both plantains and sticky buns. The soft, ripe plantain gets cooked down to a smooth filling with a touch of brown sugar and a slew of spices, including not only cinnamon and vanilla but also black pepper, allspice, nutmeg, and ginger for added depth.

1 of 29

Advertisement
Advertisement

2 of 29

FB Tweet
Pinterest Email Send Text Message Print

Tater Tot Waffles with Smoked Salmon and Caviar

Tater Tot Waffles with Smoked Salmon and Caviar
Credit: © Eva Kolenko
Get the Recipe

Here, Jen Pelka tops tater tot waffles with caviar and smoked salmon, creating a delicious and decadent dish that's ideal with Champagne. 

2 of 29

3 of 29

FB Tweet
Pinterest Email Send Text Message Print

Brioche with Prosciutto, Gruyère and Egg

Brioche with Prosciutto, Gruyère and Egg
Credit: © JOHNNY MILLER
Get the Recipe

"I love a good frisée salad," says Suzanne Goin. "And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top." Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things.

3 of 29

Advertisement

4 of 29

FB Tweet
Pinterest Email Send Text Message Print

Arugula-Endive Salad with Honeyed Pine Nuts

Argula-Endive Salad with Honeyed Pine Nuts
Credit: © Quentin Bacon
Get the Recipe

This salad reinvents the classic combination of blue cheese and honey with crumbled Maytag blue and a crunchy, brittle-like garnish made from honey and pine nuts. Pine nuts have a subtle flavor that goes especially well with milder honeys, but other nuts, like pecans and walnuts, work nicely here, too.

4 of 29

5 of 29

FB Tweet
Pinterest Email Send Text Message Print

Glazed Lemon-Ginger Scones

Glazed Lemon-Ginger Scones
Credit: Con Poulos
Get the Recipe

Aimee Olexy's lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.

5 of 29

6 of 29

FB Tweet
Pinterest Email Send Text Message Print

Glazed Cinnamon Rolls with Pecan Swirls

Glazed Cinnamon Rolls with Pecan Swirls
Get the Recipe

Baking these cinnamon rolls in big batches makes the effort worth it—they take time but are so satisfying.

6 of 29

Advertisement
Advertisement
Advertisement

7 of 29

FB Tweet
Pinterest Email Send Text Message Print

Homemade Bagels

Homemade Bagels
Get the Recipe

The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made with bread flour, yeast and water. It is quickly assembled the night before the bagels are made.

7 of 29

8 of 29

FB Tweet
Pinterest Email Send Text Message Print

Open-Face Egg and Griddled Ham Breakfast Sandwiches

Open-Face Egg and Griddled Ham Breakfast Sandwiches
Credit: © Nicole Franzen
Get the Recipe

F&W's Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining.

8 of 29

9 of 29

FB Tweet
Pinterest Email Send Text Message Print

Asparagus-and-Zucchini Frittata

Asparagus-and-Zucchini Frittata
Credit: © John Kernick
Get the Recipe

Chef Chris Behr's versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.

9 of 29

Advertisement
Advertisement
Advertisement

10 of 29

FB Tweet
Pinterest Email Send Text Message Print

Quinoa Egg Bowl 
with Pecorino


Quinoa Egg Bowl with Pecorino
Credit: © John Kernick
Get the Recipe

Cookbook author Melissa Clark takes inspiration from Caesar salad in this quinoa bowl, which includes a soft runny egg and a lemony, cheese-spiked dressing. It's one of the best grain bowls we've ever had.

10 of 29

11 of 29

FB Tweet
Pinterest Email Send Text Message Print

Maple-Bacon Popovers

Maple-Bacon Popovers
Credit: Victor Protasio
Get the Recipe

"Preheat the pan in the oven—that step is key to the popover's dramatic rise," Gail Simmons writes.

11 of 29

12 of 29

FB Tweet
Pinterest Email Send Text Message Print

Boursin Omelet

Boursin Omelet Recipe
Credit: Victor Protasio
Get the Recipe

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.

12 of 29

Advertisement
Advertisement
Advertisement

13 of 29

FB Tweet
Pinterest Email Send Text Message Print

Pain au Chocolat

Pain au Chocolat
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Get the Recipe

Pain au chocolat, sometimes referred to as a chocolate croissant, means chocolate bread—and this recipe ensures that there's chocolate in every bite.

13 of 29

14 of 29

FB Tweet
Pinterest Email Send Text Message Print

Potatoes Benedict with Make-Ahead Poached Eggs

Potatoes Benedict with Make-Ahead Poached Eggs
Credit: Jennifer Causey
Get the Recipe

"In this take on eggs Benedict, crispy potato rounds are a fun, gluten-free substitute for the everyday English muffins," Justin Chapple writes. "A combination of extra-virgin olive oil and butter gives the potatoes incredible flavor and a golden, crunchy crust that provides the best-ever canvass for poached eggs. My favorite accompaniment is a hollandaise that's laced with assertive horseradish."

14 of 29

15 of 29

FB Tweet
Pinterest Email Send Text Message Print

Bloody Maria with Carrot-Papaya "Sangrita"

Bloody Maria Recipe
Credit: Anna Stockwell
Get the Recipe

Bartender Ivy Mix, owner of the tequila cocktail bar Leyenda in Brooklyn, bases her take on a Bloody Maria (a Bloody Mary made with tequila instead of vodka) on the Sangrita, a traditionally tomato-based Mexican drink that often accompanies shots of tequila. Mix's version features carrot and papaya juice for a light and fruity accent, making her cocktail ideal for brunch or mid-afternoon sipping.

15 of 29

Advertisement
Advertisement
Advertisement

16 of 29

FB Tweet
Pinterest Email Send Text Message Print

Brown-Butter Banana Bread

Brown Butter Banana Bread
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee
Get the Recipe

Brown butter adds a deep, caramel-like note of nutty richness to this decadent make-ahead banana bread. To hit the proper note, 2020 F&W Best New Chef Lena Sareini insists on waiting until your bananas are extremely ripe—very speckled and mushy. "Be patient," she says. "That's the only way the banana flavor is going to show through." For an easy next-level topping, make this Banana-Caramel Sauce.

16 of 29

17 of 29

FB Tweet
Pinterest Email Send Text Message Print

Carrot Cake Marmalade with Yogurt and Fresh Fruit

Carrot Cake Marmalade with Yogurt and Fresh Fruit
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee
Get the Recipe

At Molly's Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford's marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.

17 of 29

18 of 29

FB Tweet
Pinterest Email Send Text Message Print

Escarole Shakshuka

Escarole Shakshuka
Credit: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Get the Recipe

Eggs poached in a savory sauce are livened up with the addition of silky, sweet escarole and tangy feta. A deliciously bright addition to your breakfast or brunch spread, serve with crusty bread or toast for sopping.

18 of 29

Advertisement
Advertisement
Advertisement

19 of 29

FB Tweet
Pinterest Email Send Text Message Print

Crispy Skillet Latke with Kale

Crispy Skillet Latke with Kale
Credit: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Audrey Davis
Get the Recipe

For Ashkenazi Jews (those hailing from Central and Eastern Europe), latkes are the heart and soul of Hanukkah. Instead of frying batches of traditional pancakes, here the whole lot of shredded potato batter is pressed into a sizzling frying pan and finished in the oven. The oversized pancake emerges golden with a tender center and crackly shoestring curls around the perimeter. To amp this dish up for brunch, serve it topped with lox.

19 of 29

20 of 29

FB Tweet
Pinterest Email Send Text Message Print

Oaxacan Coffee

Oaxacan Coffee
Credit: Victor Protasio
Get the Recipe

With a float of whipped cream and just enough sweetness to temper the bitter coffee and herbal notes in the mezcal, this spiked coffee cocktail is well-balanced and fortifying.

20 of 29

21 of 29

FB Tweet
Pinterest Email Send Text Message Print

Polenta Dutch Baby with Ham and Swiss

Polenta Dutch Baby with Ham and Swiss Recipe
Credit: Gregory DuPree
Get the Recipe

A large-format pancake with a light, airy interior and rich, savory toppings, this Dutch baby is perfect for brunch. Add the toppings around the edges, leaving the center clear to allow it to rise properly. Preheating the pan is also crucial to a beautiful rise; the batter should begin to puff immediately after you pour it into the pan.

21 of 29

Advertisement
Advertisement
Advertisement

22 of 29

FB Tweet
Pinterest Email Send Text Message Print

Egg in a Bagel Hole

Egg in a Bagel Hole Recipe
Credit: The Ingalls
Get the Recipe

Adding water to the skillet helps cook the eggs evenly without burning the bagel halves, resulting in a lightly toasted bagel wrapped around a perfectly runny yolk. Savory smoked salmon and creamy avocado complete this classic breakfast.

22 of 29

23 of 29

FB Tweet
Pinterest Email Send Text Message Print

Crispy Cheese Burritos with Chorizo and Eggs

Crispy Cheese Burritos with Chorizo and Eggs
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee
Get the Recipe

When Richard Chang was chef and owner of Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings. This version pairs chorizo-studded black beans and eggs with creamy avocado for richness.

23 of 29

24 of 29

FB Tweet
Pinterest Email Send Text Message Print

Earl Grey Tea Bread

Earl Grey Tea Bread Recipe
Credit: Victor Protasio
Get the Recipe

"Tea loaves have roots that branch out across Britain and Ireland, from Irish barmbrack to Welsh bara brith and Yorkshire tea bread," Ruby Tandoh writes. "There are purists in all corners and plenty of debate about which version is best, but the basic premise remains the same wherever you go: strong tea is used to make a silky, only lightly sweet cake batter, often with spices, which is then baked into a hearty loaf with dried fruit. In this version, Earl Grey tea, along with the addition of a little orange zest, brings a welcome aromatic edge, which I'm especially fond of at this grey time of year."

24 of 29

Advertisement
Advertisement
Advertisement

25 of 29

FB Tweet
Pinterest Email Send Text Message Print

Japanese Soufflé Pancakes

Japanese Souffle Pancakes Recipe
Credit: Gregory DuPree
Get the Recipe

The secret to high-rise soufflé pancakes is all about speed and temperature: Cold egg whites whip more slowly than room temperature ones, but they form stronger, more uniform bubbles, and whipping them on medium speed incorporates more air. Finally, piping the batter in one swift pass allows you to create more height from the beginning without overcooking each pancake.

25 of 29

26 of 29

FB Tweet
Pinterest Email Send Text Message Print

Eggs Benny Toast

Eggs Benny Toast
Credit: Photo by Greg DuPree / Food Styling by Chelsea Zimmer and Paige Grandjean / Prop Styling by Christine Keely
Get the Recipe

The secret to this super-simple eggs Benedict? Cornstarch. It stabilizes the emulsion in the hollandaise, helping to prevent the sauce from breaking while it cooks over direct heat. Easier than poaching, gently steaming eggs results in delicately tender whites and smooth, creamy yolks.

26 of 29

27 of 29

FB Tweet
Pinterest Email Send Text Message Print

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

Cast Iron Skillet with Tofu Scrambled Eggs Recipe
Credit: Haile Thomas / Will Coleman
Get the Recipe

"Nutritional yeast adds a rich and nutty "cheesy" flavor, while the layering of herbs, spices, and add-ins really brings the scramble to life!" Haile Thomas writes.

27 of 29

Advertisement
Advertisement
Advertisement

28 of 29

FB Tweet
Pinterest Email Send Text Message Print

Sourdough Pancakes with Maple-Molasses Strawberries

Sourdough Pancakes with Maple Molasses Syrup
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee
Get the Recipe

At Little Goat Diner in Chicago, 2011 F&W Best New Chef Stephanie Izard makes fluffy pancakes using sourdough starter and tops them with oat streusel and fruit. Here, we use molasses-steeped strawberries, making a breakfast that's balanced with sour, sweet, and bitter flavors.

28 of 29

29 of 29

FB Tweet
Pinterest Email Send Text Message Print

Sausage and Red Onion Sheet Pan Quiche

Sausage and Red Onion Sheet Pan Quiche
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee
Get the Recipe

At Convivial in Washington, D.C., Cedric Maupillier's foot-long quiche takes this breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for the whole family.

29 of 29

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 29 Pecan-Plantain Sticky Buns
    2 of 29 Tater Tot Waffles with Smoked Salmon and Caviar
    3 of 29 Brioche with Prosciutto, Gruyère and Egg
    4 of 29 Arugula-Endive Salad with Honeyed Pine Nuts
    5 of 29 Glazed Lemon-Ginger Scones
    6 of 29 Glazed Cinnamon Rolls with Pecan Swirls
    7 of 29 Homemade Bagels
    8 of 29 Open-Face Egg and Griddled Ham Breakfast Sandwiches
    9 of 29 Asparagus-and-Zucchini Frittata
    10 of 29 Quinoa Egg Bowl 
with Pecorino

    11 of 29 Maple-Bacon Popovers
    12 of 29 Boursin Omelet
    13 of 29 Pain au Chocolat
    14 of 29 Potatoes Benedict with Make-Ahead Poached Eggs
    15 of 29 Bloody Maria with Carrot-Papaya "Sangrita"
    16 of 29 Brown-Butter Banana Bread
    17 of 29 Carrot Cake Marmalade with Yogurt and Fresh Fruit
    18 of 29 Escarole Shakshuka
    19 of 29 Crispy Skillet Latke with Kale
    20 of 29 Oaxacan Coffee
    21 of 29 Polenta Dutch Baby with Ham and Swiss
    22 of 29 Egg in a Bagel Hole
    23 of 29 Crispy Cheese Burritos with Chorizo and Eggs
    24 of 29 Earl Grey Tea Bread
    25 of 29 Japanese Soufflé Pancakes
    26 of 29 Eggs Benny Toast
    27 of 29 Make-It-Your-Own (MIYO) Tofu Scramble
    28 of 29 Sourdough Pancakes with Maple-Molasses Strawberries
    29 of 29 Sausage and Red Onion Sheet Pan Quiche

    Share & More

    Pinterest Email Send Text Message Print
    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    Subscribe to Our Newsletter
    Sign Up
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com

    Sign in

    View image

    29 Brunch Recipes for Pulling Off the Homemade Brunch of Your Dreams
    this link is to an external site that may or may not meet accessibility guidelines.