easy brunch recipe

The Ultimate Breakfast Frittata is perfect for weekends and celebrations! It&#x27;s easy to make and packed with all of your favorite breakfast ingredients.

The Ultimate Breakfast Frittata

extra virgin olive oil

potatoes

green onions

sausage

(chopped bacon)

tomatoes

Eggland's Best Eggs (beaten)

salt

black pepper

cheddar cheese

parsley

Preheat oven to 350 degrees F. and place 12 inch cast iron skillet over medium heat.

Place oil into hot skillet and add potatoes and onions. Cook and stir for 5 minutes then add sausage, bacon and tomatoes, stirring to combine.

Place eggs into a large mixing bowl, whisk to beat eggs and add salt and pepper. Carefully pour eggs into skillet. With rubber spatula, pull in edges to start cooking eggs slightly. When about 3/4 cooked, still some runny, top with cheese and parsley. Place in oven to finish cooking, about 10 minutes or until eggs are set. Remove, cut into slices and serve warm.

This easy Sausage and Egg Breakfast Casserole is made with crescent rolls, sausage, eggs and cheese, layered together.

Sausage and Egg Breakfast Casserole

Pillsbury crescent roll dough

Ground Breakfast Sausage

Cream cheese

Eggs

Preheat the oven to 375 degrees F.

In a skillet over medium high heat cook the ground breakfast sausage until it is cooked through. Remove from the heat and drain the grease before returning it to the skillet.

Add the cream cheese and stir the sausage and cream cheese together until the cheese is melted and fully combined with the sausage. Remove from the skillet and set aside.

In a large bowl whisk all of the eggs together.

In a clean skillet scramble the eggs, cooking until they are fully cooked. Remove from the heat and set aside.

Prepare a 9 x 13 inch baking dish with non-stick spray and then place 1 sheet of crescent roll dough on the bottom of the dish. Gently press it up the sides of the dish so that it reaches about halfway up.

Scoop the ground sausage mixture over the dough to make one layer.

Next distribute the scrambled eggs over the sausage.

Top with the second sheet of crescent roll dough pressing it down at the edges so it seals to the dough below.

Bake for 20 minutes or until the crescent roll dough is golden brown and fully cooked.

https://content.jwplatform.com/videos/y021t0D5.mp4

This easy Sausage and Egg Breakfast Casserole is layers of sausage, cream cheese, and eggs, baked into a buttery crescent roll crust.

These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Top with lashings of butter

Cheese & bacon scones

butter

rashers streaky bacon

self-raising flour

½ tsp baking powder

milk

vegetable oil

chives

grated cheddar

Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside

In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs

In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.

Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.

Large croissants filled with a cinnamon apple cream cheese mixture, and topped with an oat crumble with caramel! Great for a make-ahead brunch!

Apple Crisp Croissant French Toast

croissants

oz cream cheese (room temperature)

sugar

granny smith apples, peeled and cored

cinnamon

eggs

tsp vanilla extract

all-purpose flour

oats

unsalted butter

brown sugar

tsp kosher salt

Chop apples in small 1/4 inch pieces. In a large mixing bowl add cream cheese, sugar an cinnamon. Beat together. Fold in apples until mixed in.

Slice the croissants down the center, making sure not to pierce through. You want to make a &quot;pocket.&quot; Add about two tablespoons of the cream cheese filling.

Butter a 12x8 baking dish. Arrange the croissants facing up.

Whisk together milk, eggs, and vanilla extract.

Pour the custard over the croissants. Set aside.

In a bowl add flour, oats, brown sugar, salt, and butter. Cut the flour mixture with a pastry cutter or your hands. It will resemble coarse crumbs. You can also use a hand mixture to blend together.

Sprinkle the oat crumble over the croissants. Cover with aluminum foil and refrigerate overnight.

When you are ready to bake, let the french toast sit out for 30 minutes before baking!

Preheat oven to 375 degrees F.

With the foil still covering the casserole, place in the oven for 20 minutes. Remove foil and bake for an additional 10- 15 minutes or until top is golden brown. Serve immediately.

https://www.youtube.com/watch?v=ezRUgJKegEo

Step up your brunch with this amazing French toast casserole! It combines the best of both worlds. This doubles up as a delicious dessert too!

We love that this recipe is a make ahead, which makes it so easy the day of hosting brunch! Be sure to tag us if you try it! #FoodDolls #AppleCrisp #FrenchToast

Recipe: https://www.fooddolls.com/apple-crisp-croissant-french-toast/

Croissants filled with a sweetened cream cheese and berry filling!

Berry Stuffed French Toast

heavy cream

tbsp vanilla extract

oz room temperature cream cheese

strawberries

blueberries

raspberries

In a large mixing bowl add eggs, heavy cream, milk, cinnamon and vanilla extract. Beat just until combined.

In another bowl add cream cheese, and sugar. Mix until smooth. Fold in the berries.

Slice the croissants down the center, to make a &quot;pocket&quot; add 2-3 tablespoons of the cream cheese filling. Arrange in a 13&#215;9 greased baking dish.

Pour the custard filling over the croissants. Cover and refrigerate overnight.

Preheat oven to 350 degrees F. Bake uncovered for 35-40 minutes or until golden brown.

A delicious breakfast the whole family will love.

Crispy One Pan Potatoes with Eggs

Tablespoons butter, ghee or olive oil

rose potatoes (quartered)

shallots

sea salt and pepper (to taste)

parsley (roughly chopped,

red pepper flakes (optional)

Place cast iron pan on high heat. Add butter or ghee to cast iron pan. Add potatoes, cook for about 10 minutes, stirring occasionally (lower heat if necessary)

Add shallots. Cook until shallots are caramelized and potatoes are browned and crispy (about 10 more minutes)

Sprinkle with sea salt and pepper. Stir.

Make 3-4 wells in potatoes with back of a large spoon, crack eggs very carefully into wells.

Cook with lid on until whites are solid and yolks are runny.

Sprinkle with parsley or chives and red pepper flakes if desired. Serve!

Sourdough French Toast Casserole will be one of the easiest breakfast recipes you ever make. Prepared the night before and baked the next day!

Sourdough French Toast Casserole

sourdough bread

nutmeg

vanilla

flour

unsalted butter,

pecans

maple syrup

Prepare a 9 x 13 (or similar size) baking dish with non-stick spray. Cut the loaf of bread into bite-sized cubes and place them in the pan in an even layer.

In a mixing bowl add the eggs, milk, cream, sugar, nutmeg, and vanilla and whisk to combine. Pour the mixture over the bread cubes and use a large spoon to mix and coat all of the pieces. Cover the dish with plastic wrap and refrigerate overnight.

The next morning, preheat the oven at 350°F. Take the pan out of the fridge and give the bread another gentle mix so that the egg mixture gets evenly distributed.

The next morning, preheat the oven to 350°F. Take the pan out of the fridge and give the bread another gentle mix so that the egg mixture gets evenly distributed.

While the oven is preheating, combine the flour, brown sugar, cinnamon, salt, and cubed cold butter in a mixing bowl. Use a pastry cutter, a fork, or your hands to combine the mixture into a crumble. Mix in the pecans and spread out evenly over the top of the casserole.

Bake for 45 minutes. Remove the pan from the oven and serve with maple syrup. Refrigerate any leftovers covered for 1-2 days.

The heart of any good soondubu is a great chili oil base. Inspired by a mix of soondubu and Turkish eggs, this soondubu shakshuka recipe will "spice up" your Sunday brunch game.

Soondubu Shakshuka

¼ cup onion, finely diced

scallion, finely diced

garlic cloves,

oyster mushroom, diced

neutral oil

tbsp gochugaru (Korean Chili Flakes)

soy sauce

fish sauce (season

water

tbsp tofu mayonnaise

scallions

Heat a medium stainless steel pan on medium-high.

Once the pan comes up to temperature, add oil and sauté onion, scallion, garlic, and mushroom.

Once the onion becomes translucent and the mushroom becomes golden brown, drop the heat to low. Then add the gochugaru.

Stir the ingredients together quickly so the gochugaru does not burn. The oil should turn into a scarlet hue at this point.

While the oil is hot, drizzle in soy sauce and let it slightly burn. This step allows for more depth and smokiness in the chili oil.

Add water to the chili oil to deglaze the pan. At this point, season the mixture with fish sauce, slightly saltier than your liking since the eggs will be going in.

Once the mixture comes up to a simmer, create 4 holes in the pan, and carefully crack the eggs in.

Heat on low until the whites on the eggs have set, for about seven minutes.

Dollop a generous amount of the tofu aioli next to the eggs, garnish with chopped scallion and enjoy!

Learn how to make an easy Swedish oven baked pancakes recipe with a handful of gluten-free ingredients for a crowd-pleasing breakfast or brunch! Dairy-free option.

Swedish Oven Baked Pancakes Recipe

Tablespoons butter butter

coconut milk lite

(120 grams) gluten free all purpose flour

Tablespoons raw sugar

Preheat the oven to 400 F. Place the butter In a 9&#215;13 baking dish or a large cast iron pan. Place the dish in the preheating oven to melt the butter.

While the butter is melting and the pan is warming, make the batter. In a high powered blender, place the eggs, milk, flour, sugar and salt and blend until smooth. 

When the butter has melted, remove the pan from the oven and pour the batter into the hot buttery baking dish. Do not stir.Bake for 35 to 45 minutes (the longer the bake time the crispier the edges! The batter will puff/rise during baking then settle once it’s out of the oven. 

Remove the pancake from the oven, and if desired, sprinkle it with powdered sugar and top with fresh fruit. Serve immediately and cut with a knife or pizza cutter. 

Store leftovers in the fridge in an airtight container for up to 4 days. 

Your vegan persimmon butternut squash soup was amazing Lindsay! So I'll be having me some of this too! I can see this being a fantastic "weekend breakfast" for Lynne and I.

Mind blowing deliciousness up in here!!  LOVE that these panckaes are baked!  Woot woot!  

This bacon, egg, and cheese biscuit bake is a hearty, cheesy breakfast casserole that’s perfect for feeding a crowd. With layers of flaky biscuits, crispy bacon, scrambled eggs, and gooey cheese, it’s an easy and delicious dish for brunch or a weekend treat.

Bacon, Egg and Cheese Biscuit Bake

(16.3 oz/460 g) can refrigerated biscuit dough (like Pillsbury Grands)

bacon,

(60 ml) milk

(150 g) shredded cheddar cheese

(50 g) shredded mozzarella cheese

Preheat the oven

Prepare the biscuits

Cook the bacon

Scramble the eggs

Assemble the casserole

Sprinkle the cheddar and mozzarella cheeses over the bacon.

Bake

Garnish and serve

Breakfast is the most important meal of the day. Make the most of that meal with these delicious blueberry-packed overnight oats.

Blueberry Crunch Overnight Oats

Jumbo Oat

Milk

Lemon Zest

Greek Yoghurt

Frozen Blueberries

Apple

Honey

Flaked Almond

Hazelnut

Cinnamon

Roughly chop the nuts and place them into a dry frying pan. Place onto medium heat and toast, stirring often, until golden, 5-8 mins. Tip half into a bowl and stir the honey and the rest of the topping ingredients through. Store in an airtight container at room temperature.

In the empty pan, make the base: Tip in the frozen blueberries and honey on medium heat and stir until the blueberries have defrosted. Remove from the heat and let it cool down.

Add the oats and remaining frozen blueberries into the bowl with the nuts. Coarsely grate the apple into the mixture and stir through the lemon zest, milk, and yoghurt. Season with as much honey as you’d like, and a pinch of salt

Share the blueberry coulis into jars and ladle the oat mixture on top. Cover and refrigerate overnight so the oats can soften. Once ready to eat, serve the blueberry pots with the toasted nuts.

Top 12 easy brunch recipe recipes from across the web

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

Top Tags

The Ultimate Breakfast Frittata

Sausage and Egg Breakfast Casserole

Cheese & bacon scones

Apple Crisp Croissant French Toast

Berry Stuffed French Toast

Crispy One Pan Potatoes with Eggs

Sourdough French Toast Casserole

Soondubu Shakshuka

Swedish Oven Baked Pancakes Recipe

Bacon, Egg and Cheese Biscuit Bake

Blueberry Crunch Overnight Oats

Blueberry Crunch Overnight Oats

Top 12 easy brunch recipe recipes from across the web

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

Top Tags

The Ultimate Breakfast Frittata

Sausage and Egg Breakfast Casserole

Cheese & bacon scones

Apple Crisp Croissant French Toast

Berry Stuffed French Toast

Crispy One Pan Potatoes with Eggs

Sourdough French Toast Casserole

Soondubu Shakshuka

Swedish Oven Baked Pancakes Recipe

Bacon, Egg and Cheese Biscuit Bake

Blueberry Crunch Overnight Oats

Blueberry Crunch Overnight Oats

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