breakfastbrunch

Step away from the syrup! You simply must try these homemade buttermilk-style pancakes with this blueberry cream cheese spread.

Pancakes with Blueberry Cream Cheese Spread

milk

Tbsp. HEINZ Distilled White Vinegar

flour

Tbsp. sugar

CALUMET Baking Powder

baking soda

salt

Tbsp. butter, melted

(1/2 of 8-oz. tub) PHILADELPHIA Blueberry Cream Cheese Spread

sugar

Mix milk and vinegar in medium bowl; let stand 2 min. Whisk in egg.

Combine next 5 ingredients in large bowl. Add milk mixture and butter; mix well.

Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (You should have 16 pancakes.)

Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp. cream cheese spread between each layer. Cover with remaining pancakes; sprinkle with powdered sugar.

Jim Lahey's no knead bread is one of those recipes that makes you want to slap your head - it's so easy and the end result is so so SO beautiful.

No Knead Bread

bread flour (360 g)

yeast

water

Combine the flour, salt and yeast in a large bowl. Add the water and stir all the ingredients together. The dough should be shaggy and a little sticky - you shouldn't really be able to pick this dough up or handle it.

Cover the bowl and let the dough rest in room temperature for 12 to 18 hours. The longer you let it sit, the more flavor is developed. After 18 hours, the dough should be bubbly on top and a shade darker than it was when you started.

Place a piece of parchment paper on the countertop and dust very generously with flour. Wet your hands and fold the dough over on itself a few times to release the air inside the dough. (Wetting your hands will help prevent the dough from sticking to you.) Turn the dough out onto the floured parchment paper, seam side down.

Dust more flour on the top of the dough and cover the dough by inverting the mixing bowl over the top. (Alternately, you could use a clean kitchen towel to cover the dough, but I find this often sticks to the dough, ruining both the appearance of the bread and the towel.) Let the dough rest like this for up to 2 hours. After the dough has rested for 1 to 1 ½ hours on the countertop, place a lidded cast iron Dutch oven into your oven and pre-heat the oven to 425ºF for 30 minutes.

Then, working carefully, remove the Dutch oven from the oven and take off the lid. Remove the bowl and slide your hand underneath the dough ball. Making sure you don't touch the hot cast iron pot, invert the dough into the pot as gently as you can. Cover with the lid. If this seems too much for you, use the parchment paper to lift the dough into the pot, paper and all, and cover. Return the pot to the oven for 30 minutes.

After 30 minutes, remove the lid from the Dutch oven and let the bread continue to bake until it is nicely browned on top - about 10 to 20 minutes. Remove the pot from the oven and let the bread sit in it for about 5 minutes. Then, transfer the beautiful loaf to a cooling rack to cool. Although it is tempting to dive right in, let the bread cool for 30 minutes before enjoying.

No kneading required! The easiest way to make fresh bread at home, following Jim Lahey's no knead technique, this recipe for bread has just four ingredients. All you need is time. 

Full recipe here: https://bluejeanchef.com/recipes/no-knead-bread/

Whole Wheat No Knead Bread recipe here: https://bluejeanchef.com/recipes/whole-wheat-no-knead-bread/

Try these Easy Caramel Sticky Buns for a sweet and gooey treat. These caramel sticky buns are topped with sugar, cinnamon, pecans and raisins.

Easy Caramel Sticky Buns

KRAFT Caramels

Tbsp. milk

PLANTERS Pecans, divided

(8 oz.) refrigerated crescent dinner rolls

cinnamon

Tbsp. raisins

Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with 1/2 cup nuts.

Unroll crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Mix remaining nuts, sugar, cinnamon and raisins; sprinkle over dough. Roll up each rectangle, jelly-roll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan. (Sprinkle with any sugar mixture that may have fallen out of rolls.)

Bake 17 to 20 min. or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.

I went through many batches of test runs developing this buttermilk biscuit recipe. I seemed to constantly be feeding workmen who came to the house, the cable guy who fixed the internet connection, neighbors, friends, anyone who walked by really. There were no complaints from the peanut gallery, but I wasn't satisfied with the recipe until I was satisfied.

Buttermilk Biscuits

sugar ((2 tablespoons + 2 teaspoons))

butter (1 stick)

buttermilk

all-purpose flour (for shaping)

Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven.

Line a buttered 8” cake pan with parchment paper or a silicone liner.

In a large mixing bowl, stir together the flour and sugar. Grate the butter into the flour and stir it in to coat evenly.

Gently stir in the buttermilk. The dough should be quite wet.

Spread the all-purpose (not self-rising) flour out on a small cookie sheet.

With a spoon, scoop evenly sized balls of dough into the flour, making sure they don’t touch each other.

With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour.

Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above in batches.

Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes.

Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 minutes or so, until nicely browned.

Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter and honey if you like.

https://www.youtube.com/watch?v=3w4USy9QAmk&t=1s

Make the lightest, flakiest buttermilk biscuits in your own kitchen! Here's how... https://www.meredithlaurence.com/recipes/buttermilk-biscuits/

These sweet little cinnamon rolls bake in just 10 minutes AND have a super-market shortcut by using store-bought bread dough as the base. Of course, if you want to make the dough from scratch, that's fine too!

Cinnamon Rolls

bread dough, (thawed)

butter, (melted and cooled)

brown sugar

cinnamon,

cream cheese, (softened)

butter, (softened)

vanilla

Let the bread dough come to room temperature on the counter. On a lightly floured surface roll the dough into a 13-inch by 11-inch rectangle. Position the rectangle so the 13-inch side is facing you. Brush the melted butter all over the dough, leaving a 1-inch border uncovered along the edge farthest away from you.

Combine the brown sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the buttered dough, keeping the 1-inch border uncovered. Roll the dough into a log starting with the edge closest to you. Roll the dough tightly, making sure to roll evenly and push out any air pockets. When you get to the uncovered edge of the dough, press the dough onto the roll to seal it together.

Cut the log into 8 pieces, slicing slowly with a sawing motion so you don’t flatten the dough. Turn the slices on their sides and cover with a clean kitchen towel. Let the rolls sit in the warmest part of your kitchen for 1½ to 2 hours to rise.

To make the glaze, place the cream cheese and butter in a microwave-safe bowl. Soften the mixture in the microwave for 30 seconds at a time until it is easy to stir. Gradually add the powdered sugar and stir to combine. Add the vanilla extract and whisk until smooth. Set aside.

When the rolls have risen, pre-heat the air fryer to 350ºF.

Transfer 4 of the rolls to the air fryer basket. Air-fry for 5 minutes. Turn the rolls over and air-fry for another 4 minutes. Repeat with the remaining 4 rolls.

Let the rolls cool for a couple of minutes before glazing. Spread large dollops of cream cheese glaze on top of the warm cinnamon rolls, allowing some of the glaze to drip down the side of the rolls. Serve warm and enjoy!

These sweet little cinnamon rolls bake in just 10 minutes AND have a super-market shortcut by using store-bought bread dough as the base. Of course, if you want to make the dough from scratch, that's fine too!

Full recipe here: https://bluejeanchef.com/recipes/cinnamon-rolls/

Air Fryer Cinnamon Rolls

Prepare this easy-as-pie Broccoli-Cheddar Quiche for a tasty brunch entrée. This simple Broccoli-Cheddar Quiche is made with ready-to-use pie crust.

Broccoli-Cheddar Quiche

ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

KRAFT Shredded Cheddar Cheese

pkg. (10 oz.) frozen chopped broccoli, thawed, drained

eggs

half-and-half

Line 9-inch pie plate with pie crust; flute edge of crust. Sprinkle half the cheese evenly onto bottom of crust; top with broccoli and remaining cheese.

Beat eggs and half-and-half with whisk until blended; pour over ingredients in crust.

Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting into wedges to serve.

Dig into our Brunch Casserole and enjoy piping-hot eggs, two kinds of cheese and smoked ham all baked into a flaky, rich crescent roll crust.

Brunch Casserole

pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped

pepper

KRAFT Shredded Mozzarella Cheese

Unroll dough onto bottom of 13x9-inch baking dish; press to evenly cover bottom of dish, firmly pressing perforations and seams together to seal. Top with ham.

Whisk eggs, milk and pepper until blended; pour over ham. Top with cheeses.

Bring together savory and sweet tastes with our Grilled Pineapple-Cheese Sandwich. This pineapple-cheese sandwich is served on tasty cinnamon-raisin bread.

Grilled Pineapple-Cheese Sandwich

pineapple ring,

cinnamon-raisin bread

KRAFT 2% Milk Singles

margarine

Pat pineapple dry with paper towel. Fill bread slices with pineapple and 2% Milk Singles.

Spread outside of sandwich with margarine.

Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Start the day off on a delicious note when you serve our easy-to-make Baked Bacon Denver Omelet with Bacon. Our cheesy Baked Denver Omelet with Bacon leaves ham behind for a new take on a classic egg dish.

Baked Denver Omelet with Bacon

KRAFT 2% Milk Shredded Cheddar Cheese

green peppers

green onions, finely chopped

Preheat oven to 400ºF. Cut 4 of the bacon slices in half; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Crumble remaining 4 bacon slices. Add to egg mixture along with the cheese, peppers and onions; mix well.

Pour into 8-inch square baking dish sprayed with cooking spray.

Bake 20 to 25 min. or until center is almost set. Top evenly with reserved bacon slices. Bake an additional 5 min. or until knife inserted in center comes out clean.

Elevate your regular frittata recipe with mozzarella cheese and bacon as part of this Easy Oven Frittata Recipe. So simple, you'll go gaga for frittata.

Easy Oven Frittata Recipe

KRAFT Shredded Mozzarella Cheese, divided

tomatoes

basil

Tbsp. OSCAR MAYER Real Bacon Bits

Whisk eggs and water in medium bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to eggs along with tomatoes, basil and bacon; mix well.

Pour into 9-inch pie plate sprayed with cooking spray; sprinkle with reserved cheese.

Bake 30 min. or until knife inserted in center comes out clean, and top is puffed and golden brown.

This cheesy oven-baked broccoli omelet may just be the easiest omelet you've ever made. It will certainly be one of the tastiest!

Easy Broccoli-Cheese Oven Omelet

pkg. (12 oz.) fresh broccoli florets

KRAFT Shredded Sharp Cheddar Cheese

(1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

KRAFT Grated Parmesan Cheese

Place broccoli in microwaveable 9-inch-square baking dish sprayed with cooking spray. Add water; cover with waxed paper. Microwave on HIGH 2 min. Drain; return broccoli to dish. Top with cheddar.

Whisk cream cheese spread, eggs and Parmesan until blended; pour over broccoli.

Bake 25 min. or until top is golden brown and center is set.

This easy summer tomato tart is a quick fix as an appetizer for 8 or a main vegetarian meal for 4. If you keep a box of puff pastry in your freezer as a staple, you can pull this tart off very quickly.

Easy Summer Tomato Tart

mayonnaise

Parmesan cheese

oregano

puff pastry

tomatoes (sliced)

shallot (sliced)

Olive oil

black pepper

basil leaves

Sea salt

Pre-heat the oven to 425°F.

Roll the puff pastry out into a 10x14-inch rectangle and place it on a baking sheet. (Rolling the pastry out on parchment makes it very easy to transfer to the baking sheet.) Use a paring knife to score a ¾-inch border inside the perimeter of the pastry. Be careful not to cut all the way through the pastry. With the tines of a fork, make indentations around the edge to form a crust and dock the pastry by pricking it all over. Brush the perimeter of the pastry with olive oil.

Combine the mayonnaise, Parmesan cheese and oregano in a small bowl. Spread the mixture on the inside of the puff pastry in an even layer.

Arrange the slices of tomato over the mayonnaise mixture, letting the slices overlap slightly. Sprinkle the sliced shallots over the tomatoes and generously drizzle olive oil over the tomatoes. Season with freshly ground black pepper.

Transfer the baking sheet to the oven and bake for 20 to 25 minutes, or until the crust is nicely browned and the pastry has browned on the bottom.

Remove the sheet from the oven and let the tart rest for at least 10 minutes. Tear up the basil leaves and sprinkle the basil and sea salt on the tart. Cut the tart into squares or rectangles and serve warm.

These air-fried beignets are delicious on their own, but you can make a chocolate sauce or raspberry sauce to dress them up if you like. To make a super easy and quick raspberry sauce, stir ¼ cup of raspberry jam together with 1 tablespoon of warm water. Thin it just to the consistency you like for dipping. Et voilà!

Air-Fried Beignets

water (about 90ºF)

generous teaspoon active dry yeast (½ envelope)

all-purpose flour

unsalted butter

egg (lightly beaten)

evaporated milk

butter

confectioners’ sugar

chocolate sauce sauce

Combine the lukewarm water, a pinch of the sugar and the yeast in a bowl and let it proof for 5 minutes. It should froth a little. If it doesn’t froth, your yeast is not active and you should start again with new yeast.

Combine 3½ cups of the flour, salt, 2 tablespoons of butter and the remaining sugar in a large bowl, or in the bowl of a stand mixer. Add the egg, evaporated milk and yeast mixture to the bowl and mix with a wooden spoon (or the paddle attachment of the stand mixer) until the dough comes together in a sticky ball. Add a little more flour if necessary to get the dough to form. Transfer the dough to an oiled bowl, cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for at least 2 hours or until it has doubled in bulk. Longer is better for flavor development and you can even let the dough rest in the refrigerator overnight (just remember to bring it to room temperature before proceeding with the recipe).

Roll the dough out to ½-inch thickness. Cut the dough into rectangular or diamond-shaped pieces. You can make the beignets any size you like, but this recipe will give you 24 (2-inch x 3-inch) rectangles.

Pre-heat the air fryer to 350ºF.

Brush the beignets on both sides with some of the melted butter and air-fry in batches at 350ºF for 5 minutes, turning them over halfway through if desired. (They will brown on all sides without being flipped, but flipping them will brown them more evenly.)

As soon as the beignets are finished, transfer them to a plate or baking sheet and dust with the confectioners’ sugar. Serve warm with a chocolate or raspberry sauce.

If you like buttermilk biscuits, you'll love this bread made with the same batter along with chunks of bacon and trails of melted cheese baked inside. It's a perfect bread to serve right out of the oven with any brunch, or toasted the next day with some butter spread on top.

Bacon, Cheddar and Chive Buttermilk Biscuit Bread 

cayenne pepper

unsalted butter (chilled

bacon (coarsely chopped)

Cheddar cheese

chives

butter (melted)

Pre-heat the oven to 350°Grease a 9-inch by 5-inch loaf pan generously with butter.

Combine the self-rising flour, sugar and cayenne pepper in a large bowl. Grate the butter directly into the flour and stir to coat the butter pieces with flour. Beat the egg and buttermilk together and gently pour the wet ingredients into the flour mixture. Stir just until the ingredients are combined - the batter should be quite wet.

Fold the cooked bacon, cheddar cheese and chives into the batter and transfer the batter to the prepared loaf pan.

Bake at 350°F for 50 minutes. Brush the top of the bread with the melted butter and bake for an additional 5 to 10 minutes, until golden brown. The bread is finished when a toothpick inserted into the center of the loaf comes out clean.

Let the bread cool for at least 20 minutes before serving. Best served warm with butter or toasted the next day.

Enjoy this fun Toad-in-the-Hole Bake. This classic English fried egg and bread dish is transformed into an easy casserole — without the frying!

Toad-in-the-Hole Bake

bread

Tbsp. margarine, softened

KRAFT 2% Milk Shredded Cheddar Cheese, divided

egg s

OSCAR MAYER Bacon, cooked, crumbled

Preheat oven to 400°F. Cut hole in center of each of 4 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.

Spread remaining bread slices with margarine. Place, margarine-sides down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with cut-out bread slices to make four sandwiches. Break 1 egg into each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.

Bake 15 to 20 min. or until cheese is melted and eggs are set.

Get ready for a flavor sensation with our Scotch Egg recipe. Usually found in the UK, the humble Scotch Egg is becoming popular stateside as well.

Scotch Eggs

lb. pork sausage

onion

garlic powder

paprika

eggs,

Tbsp. flour

pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix

Mix first 5 ingredients; shape into 8 (1/4-inch thick) patties. Roll hard-cooked eggs in flour. Place each egg on center of meat patty; wrap meat patty to enclose egg completely.

Beat whole egg in shallow dish. Place coating mix in separate shallow dish. Dip meat-covered eggs in beaten egg, then in coating mix, turning to evenly coat each before placing on rimmed baking sheet.

Bake 30 to 40 min. or until meat is done.

Try our riff on the classic Quiche Lorraine Au Fromage. Serve up this Quiche Lorraine Au Fromage for French-inspired brunches and parties.

Top 28 breakfastbrunch recipes from across the web

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Top 28 breakfastbrunch recipes from across the web

The most viewed breakfastbrunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pancakes with Blueberry Cream Chees...

No Knead Bread

Easy Caramel Sticky Buns

Buttermilk Biscuits

Cinnamon Rolls

Broccoli-Cheddar Quiche

Brunch Casserole

Grilled Pineapple-Cheese Sandwich

Baked Denver Omelet with Bacon

Easy Oven Frittata Recipe

Easy Broccoli-Cheese Oven Omelet

Easy Summer Tomato Tart

Air-Fried Beignets

Bacon, Cheddar and Chive Buttermilk...

Toad-in-the-Hole Bake

Scotch Eggs

Quiche Lorraine Au Fromage

Savory Leek and Ham Quiche

Cream Crêpes

Easy Three-Cheese Soufflé

Easiest Soufflé Recipe Ever

Parmesan Cheddar Soufflé

German Pancake Recipe

German Apple Pancake

Country Skillet Bacon Corn Bread

Buckwheat Crêpes with Chicken, Mush...

Sourdough Buttermilk Banana Pancake...

Basic Pancakes

The most viewed breakfastbrunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine