healthy brunch recipes

Breakfast Burrito

canola oil

red onion, diced (1 cup)

red bell pepper,

drained, rinsed canned black beans, preferably low-sodium

chili flakes

Salt and black pepper

eggs egg

(about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

(10 inch) whole wheat tortillas (burrito size)

reduced fat-free sour cream

salsa

tomato, (4 ounces) seeded and diced

avocado (4 ounces), cubed

Hot sauce

Healthier whole wheat waffles that are fluffy, crispy, and a breeze to whip up. 

Make sure to use whole wheat pastry flour if you have or can find it and spoon the flour into the measuring cups or weigh it for best accuracy.

Top with any and all of your favorite waffle toppings: maple syrup, nut butter, confectionary sugar, fruit, whipped cream, chocolate chips, etc.

Fluffy Whole Wheat Belgian Waffles 

(or 260 g) whole wheat pastry flour

baking powder

salt

cinnamon

brown sugar

eggs,

buttermilk (nut

unsalted butter, melted

Non-stick cooking spray

Preheat oven to 200 degrees Fahrenheit. Preheat waffle...

Preheat oven to 200 degrees Fahrenheit. Preheat waffle iron to medium heat.

Whisk together the dry ingredients (pastry flour through...

Whisk together the dry ingredients (pastry flour through brown sugar) in a large mixing bowl until the brown sugar is broken down and distributed throughout the flour.

In a smaller mixing bowl, gently whisk together...

In a smaller mixing bowl, gently whisk together the wet ingredients (eggs through melted butter).

Add the wet ingredients to the dry ingredients...

Add the wet ingredients to the dry ingredients and whisk until the batter is smooth and no clumps remain.

Once the waffle iron has preheated, spray the...

Once the waffle iron has preheated, spray the iron with non-stick cooking spray and pour in the waffle batter by the 1/2 cup, or until the waffle irons are filled with batter, but not overflowing.

Remove the waffles from the iron once they...

Remove the waffles from the iron once they finish cooking. Move them to a oven-safe plate and keep the waffles warm in the oven.

Repeat steps 5 & 6 with the rest...

Repeat steps 5 & 6 with the rest of the waffle batter until all the batter is cooked (this recipe should make about 3 large Belgian waffles).

Remove the waffles from the oven and serve...

Remove the waffles from the oven and serve hot with all your favorite toppings!

For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network ï¿½ just mix, knead and bake.

Irish Soda Bread

all-purpose flour, plus extra for currants

sugar

baking soda

(1/2 stick) cold unsalted butter, cut into 1/2-inch dice

buttermilk, shaken

egg,

orange zest

currants

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Someone said this isn't soda bread because "true" soda bread is made with four ingredients.  In which case I would suggest on changing the title of this recipe.  Maybe . . . "Better Than Soda Bread!"  You know, that's probably why NOBODY makes "true" soda bread.  Why would they when this one tastes so much better!<div><br /></div><div>The orange zest is fantastic! </div>

Although not traditional soda bread this recipe is extremely good and easy! It's actually a fancier and richer version of soda bread called "Spotted Dog". Spotted Dog is a bread that was made to be eaten with tea. The orange zest is Ina's ingenious addition and really gives this bread tantalizing aroma. Most Spotted Dog (or soda bread) doesn't have the additional butter. Ina uses more sugar than most. But it is "so good" the bread can be eaten pain or with a light spread of butter. No worries if you don't have an electric mixer. Just mix the wet ingredients, then mix the dry ingredients and rub in the butter by hand. Add the currents to the dry mixture.   Make a well in center and pour in the wet ingredients and using one hand with fingers formed into a rounded claw gradually rake the dry into the wet in a circular motion until just mixed and holding together.  Transfer to a well-floured board and shape into a round and cut the X.  The dough can even be cut into scones.

Made this today using dried cranberries soaked in freshly squeezed orange juice. Absolutely delicious and will be made again!!

That is NOT Irish soda bread, its a rubbish recipe. Firstly the flour is always 1/2 wholemeal, 1/2 all purpose, which is why it looks nothing like the real thing. There should be no sugar, butter, currants, orange zest or egg. Call it something else.

This is NOT true Irish Soda Bread.  True, traditional Irish Soda Bread contains the following, ONLY:<div><br /></div><div><p><span>Flour, Salt, Baking Soda, Buttermilk.   </span></p><p><span>Anything else added makes it a "Tea Cake!"</span></p><p><span><br /></span></p><p><span>While I'm sure this is a tasty treat, it is NOT Irish Soda Bread.</span></p></div>

East to make and very tasty - everyone really liked it!  It's a bit different than my usual Irish bread - instead of currants,  I soak a mixture of dried fruit in Irish Whiskey to soften.  The orange zest really adds a great flavor!

I honestly wasn't expecting to like this, because I HATE raisins, but I ended up eating multiple pieces. That's a testament to this recipe. Very simple to put together, bakes into a huge beautiful loaf, and so tasty! It has a nice crust on the outside and is very soft on the inside. I baked to an internal temp of 180 degrees, and it was perfect. I had to tent it with foil toward the end to keep it from getting too brown. 

I’ve made this recipe a few times now and everyone loves it! I don’t even use an electric mixer! Very easy too! 

This is the best Irish soda bread recipe!  I make it regularly not just on St Patrick’s Day. 

This is the best soda bread. The orange zest is the key. I served with butter mixed with orange zest and honey. I also have substituted golden raisins or other dried fruit for the currents. Always delicious. 

https://www.foodnetwork.com/videos/baking-basics-irish-soda-bread-0136391

Ina Garten walks us through the baking basics of making Irish Soda Bread.

Irish Soda Bread Baking Basics

Lemon Blueberry Pancakes

cake flour

evaporated milk (more if needed)

lemon,

butter, melted,

vanilla extract

blueberries

warmed,

Heat a heavy skillet or grill over medium-low heat.

In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.

These are the best pancakes I have ever made. I was in a rush when I made them so I my two little girls only got one to eat before they went to church. The entire service they were telling me they couldn't wait to get home and eat more pancakes. The husband said the same...he said they were amazing and he doesn't make that statement very often. Amazing! I used all purpose flour as I didn't have cake on hand and they were still great.

Adapted this recipe so to store bought pancake mix and oh! was this good. Hubby loved them! It really helped to use a cast iron skillet, the 1/4 measuring cup as a scooper, and more butter every time I made a new batch.

Love these pancakes. I had no evaporated milk, so I used 1 cup of milk and 1/2 cup of club soda. It turn out fluffy and light. My kids absolutely love them too!

I didn't have cake flour so I used self-rising flour and omitted the baking powder and salt...they turned out great!  We really love the lemon and zest in them!

I have never made pancakes before... always ate the frozen pancakes which you microwave. This recipe seemed easy, so decided to give it a try. Even though I made some substitutions, it turned out so good!! I used all purpose flour instead of cake flour, and used 1 cup of 2% milk instead of evaporated milk. The pancakes were DELICIOUS!! Will definitely be making this again and again! Thanks Ree, for turning me into a fresh pancake maker!

SO amazing! I used canned coconut milk instead of evaporated milk, and Earth Balance vegan butter. Incredible!!

Easy to make and yields delicious pancakes.  Nothing better than blueberries and lemon.  

https://www.foodnetwork.com/videos/rees-lemon-blueberry-pancakes-0237129

Ree makes a breakfast treat for her youngest child's birthday.

Ree's Lemon Blueberry Pancakes

Creamy Oatmeal

steel-cut oats

milk

kosher salt

cinnamon sticks

dark brown sugar

Honey

maple syrup

buttermilk

yogurt or cream

In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.

Cooking time should be 45 minutes on simmer/low, unless you want a horrific clean up afterwards, otherwise the recipe is good.

fantastic! this recipe is perfect for a cold NY winter and so easy to follow.  I have looked up quite a few and would say this one is the best, hands down.  

Followed a previous reviewer's tip to cook on a lower temp and had no issues with burning on the bottom of the pan.  This was my first time making steel cut oats and although I was skeptical of what the texture would be like when I saw what steel cut oats look like, I was pleasantly surprised.  This was a nice, creamy recipe with just the right amount of sweetness.  I didn't have dried currants so I used dried blueberries and I was pleased with the results.  To heat up the next day, I just added a little extra milk to the bowl and stirred before microwaving and it didn't come out gummy at all (a problem I've run into when trying to reheat other oatmeal recipes. My husband, a rice pudding lover, really enjoyed this too, and I figure this is probably a little healthier than rice pudding since it at least has some fiber : Will definitely be making again!  

What am I doing wrong? I always end up with a burned skin on the bottom of the pan. If it's a regular pan, it's a hassle to clean; if it's a nonstick pan, it ends up all in the oatmeal. Are the directions of "bring to a boil over high heat" incorrect? What's everybody else doing?

Amazing oatmeal!  I haven't messed with toppings much yet, but the base recipe is absolutely delicious.  This will be my default oatmeal from now on.

I've always hated oatmeal but decided to try finding a good recipe since I know it's so healthy and this recipe has converted me.  My friends all told me that steel cut oats are much different than the Quaker Oats I grew up with and they were right.  I really enjoy this recipe and have been eating it a couple of times a week- it heats up well so I just make extra and keep it in the fridge.  I found the oats at our neighborhood Valu-Mart for only $0.79 per pound- it was with the bulk rice and beans section.  

I found the cooking time of 10 minutes to be far too short.  I had to cook for at least 20 for it to thicken, but when it did it really thickened.  This is a great and simple recipe, and is the only way I will now eat oatmeal.

This is the tastiest oatmeal I've eaten in a while. With all the milk and seasonings, it has a pretty similar texture to rice pudding, and even tastes pretty good straight from the fridge, so you could eat it hot or cold. 
The sugar is a bit too sweet. To make it a little healthier, use skim or 1% milk, halve or quarter the sugar, and increase the cinnamon. I just put straight ground cinnamon since I didn't have any sticks on hand. The soaking reduces the normal cooking time of steel cut oats (don't try to sub this with instant or old-fashioned without lots of modifications) significantly and if you cook it on low and stir often, it shouldn't ever burn.
A delicious and, with a few modifications, healthy recipe.

This is worth making. It's how I will now always make oatmeal. I would skip the salt though. It doesnt need it.

I've only managed to make this one time without burning it to the bottom of the pan.  I'm surprised that no one else said that.  Must just be me.  That one time, it was wonderful.  All the other times it just tasted, well, burnt.

Orange Banana Smoothie

orange juice (4 oranges)

lime juice

ripe bananas

Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.

Easy &amp; tasty. Used frozen strawberries. 

It is missing ice  other than that yummy  but it’s a pain to squeeze the juice  

So yummy and easy to make! Made w store bought OJ w pulp, used two bananas, frozen strawberries, fresh lime juice, and a tbsp of sugar. My bananas were browning and didn’t have enough for banana bread and this was a perfect and yummy way to make use of them. 

My VERY picky 1.5yrs old loved it! Thank you! ❤

Love this smoothie.  Makes 3 smoothies, and they keep well covered tightly in the fridge, so I have smoothies for 3 mornings before I make it again.  It is also very good with pineapple in place of the strawberries for a change-up.  So good and very nutritious

I cannot wait to try this smoothie. I am into all kinds of different smoothies. Thank you for sharing this recipe.

The orange complimented the banana very well and over all was the best smoothie I have every had!

Delicious!  I added in some flaxseed and protein powder because I add them to all smoothies.

https://www.foodnetwork.com/videos/inas-orange-banana-smoothie-0208578

Ina's Orange-Banana Smoothie is a yummy breakfast treat you can make ahead.

Ina's Orange-Banana Smoothie

Frittata with Asparagus, Tomato, and Fontina

eggs

whipping cream

salt,

black pepper

olive oil

butter

asparagus, trimmed, cut into 1/4 to 1/2-inch pieces

tomato, seeded, diced

Salt

Fontina, diced

Frittata with Asparagus, Tomato, and Fontina: Giada De Laurentiis

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

This was good, but what nonstick pan is safe for under a broiler? I used a regular surface pan, because my only nonstick Pan is rated by one source up to 500 degrees, but another source cautioned against extremely high heat. I didn’t want to chance ruining my pan. As a result, there was some sticking to the pan I used.<br />And my broiler is very hot, so 2 minutes was sufficient to finish off the frittata nicely.<br /><br />I added a chopped shallot to the asparagus, and didn’t have a tomato, so subbed chopped roasted red pepper, and used a combo of gruyere and Emmental cheese, as that is what I had in my kitchen. Flavors were very good. A simple dish, quick to put together.

Great recipe but typed in “dairy free” and this isn’t at all!

Wow. I don’t really have a lot of time to cook so this dish was quick easy for me. Thank you. I will also try the variations in the comments. 

excellent! I subbed fontina for goat cheese and added in chopped spinach. would def make again!

So easy and versatile.  I, like others, added a few extras, like mushrooms and shallots.  I also used goat cheese as it’s one of our favorites!!   I will be making this again-often!!

Made for our dinner put a couple mushrooms in too we all loved it! So many ways you can change the veggies.used my iron skillet was perfect

https://www.foodnetwork.com/videos/egg-frittata-92415

Giada De Laurentiis makes her versatile Frittata with Asparagus, Tomatoes and Fontina, which is great for breakfast, on-the-go snacks, and delicious whether served hot or cold.

Giada De Laurentiis Makes Her Frittata With Asparagus, Tomatoes and Fontina

Scrambled Eggs Unscrambled

Kosher salt

Ground pepper

Chives

In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

I was sure I took them out too soon but oh my we’re they delicious. I added seasoning salt after and I sprayed the pan with oil before the butter.

So good! Turned out perfectly! Will definitely use this recipe from now on. 

I'm a pretty good cook but never liked my scrambled eggs.  When I found this Alton recipe I read through it and the reviews.  The eggs were great-- fluffy and creamy.  I always just threw the eggs in a pan over medium high heat and they were always hard.  This is a great recipe and very easy.

You might want to add more salt than they recommend or use salted butter which is what I did because in my opinion the recipe didn't call for enough salt. I also added more milk which made the eggs even more fluffy! They turned out really nicely and I'm definitely using this recipe from now on! You can also add cheese of chopped vegetables if you want! 

 I am not a cook but I am picky olive oil, pepper jack chesse, eggs on low heat, toast in toaster because the toast is ready the same time the eggs are, be ready to butter toast. If the eggs are being cooked to hot, take the pan off the stove, they will keep on cooking and dry scrambled eggs or burn eggs is out of the question.Jalapieons are also great to spice it up, if you want to live add dejoin mustered. Cover the pan with a lid to hold the upper heat in, you cook from upper  side and under side . If you hear the eggs sizzle, get them off the stove

This has to be the best scrambled egg recipe that I have come across! I added some cheese, and pepper for taste, and it was amazing! I will definitely use this, the next time I make eggs! It goes great with buttered toast, and a big glass of milk! :D

Always thought my scrambled eggs could be better but didn't know how to do it until now.  Perfect scrambled eggs Alton!  Didn't even garnish.  This is the only way to do it for me from now on.  Thank you.

Alton, I hope you're reading this because you're the one who got me back into the kitchen after a few forgettable attempts at cooking in my teenage years.<br />As a total beginner, I chose to make scrambled eggs because well, I love eggs and it seemed simple enough a place to start. But there were so many scrambled egg recipes online, each saying something slightly different... Finally, I decided to try yours because of all the great reviews (and because I like your show Good Eats.<br />The result? The best, creamiest scrambled eggs I have ever had, even better than those made by far, far more experienced cooks than myself. My husband loved it (especially its buttery flavour as well, so yay!<br />This has made me so keen to cook more that I just bought one of your books online. Thanks again Alton, for making cooking accessible, interesting and delicious.

I have never ever eaten scrambled eggs without ketchup. Because all the scrambled eggs I've ever had....have been lousy. "Where did the sweetness come from?" I asked myself as I licked the plate. No need for ketchup. Go make this right now!!!!<br /><br />Tip: Once you turn the heat to high, they finish cooking VERY quickly. Scoop that awesomeness onto the plate as soon as almost no more liquid is in the pan.

T-H-E  B-E-S-T.  Made these in about 5 minutes.  Hubby and I ate them in about 2 minutes.  I will never make scrambles any other way.  Quick and delicious.

Skillet Eggs With Squash

(6 medium) summer squash and/or zucchini

jalapeno pepper,

parsley

nutmeg

pepper

unsalted butter

grated pepper jack cheddar cheese

Food stylist: Anne Disrude
Prop Stylist: Pamela Duncan Silver

Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

Really quick and easy. I used cilantro and cumin in place of nutmeg and parsley. ZERO added salt besides what was used on the zucchini. I poached our eggs while the rest baked in the oven. 

Absolutely delicious and the perfect size for a light meatless dinner. Didn’t have cheddar so substituted some leftover queso fresco with a touch of Parmesan and it melted beautifully. Like the others I’d recommend watching the salt, particularly if you’re using a salty cheese like Parmesan. Will definitely make again!

This is one of my favorite recipes of all time! It's a house favorite. Especially when paired with maple pepper bacon. I've been making this for years. It's so easy, the payoff is great, and it's almost as good as leftovers. It's tough to beat that!

How can a recipe that has both eggs and cheese be considered vegetarian? True vegetarian dishes contain no animal products in them.

I didn't use the butter, don't need it! I might try using other seasonings next time, any suggestions?  

Delicious! My husband was skeptical but loved it too. The serving numbers are off - I cooked 4 eggs which served two for a light dinner. I kept all other quantities the same and it was plenty. I just think if you are serving this as even a light meal it should be two eggs per serving.

This is really good, easy to make and delicious.  (Use your food processor to shred the squash to save a bunch of time.  I used 3 summer squash and 3 zucchini and only four eggs (to serve 4 people.  Although, despite it being very good, there is no way this would ever serve 6 people, it was even a little light for 4 people.  

Made this for dinner and was very tasty!  I used a Welch white cheddar cheese which was scrumptious.  I am having trouble getting the whites to bake fully without cooking the yokes as well.  I did not need to rinse the salt off of the zuch/squash after draining, but I did not add any later either.  Just a good bit of crushed black pepper.  I am not sure why the butter under the eggs is necessary, so next time I will try without.  The zuch/squash mixed should be cooked on the stove top before it goes into the oven, so undercooking the zuch should not be a problem.

Perfect healthy weekend breakfast! I love breakfasts that incorporate veggies. Would be pefect for lunch or dinner too. 

Egg-in-a-Hole

bread

With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.

Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.

Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.

Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.

Just made my first egg in a hole following Ree’s recipe. I used sliced sourdough &amp; one of the slices broke after I cut the hole, but I just used it like a bread medallion in the pan. One egg was PLENTY, very filling, surprisingly delicious, and very easy. Next time I will cut with a knife or use a smaller glass, and try with some cheese. Buttery and savory deliciousness!

I tried it this morning. It was really good. Thank you Ree for sharing the recipe. I will make it again.

Top 21 healthy brunch recipes recipes from across the web

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

Top Tags

Breakfast Burrito

Fluffy Whole Wheat Belgian Waffles

Irish Soda Bread

Lemon Blueberry Pancakes

Creamy Oatmeal

Orange Banana Smoothie

Frittata with Asparagus, Tomato, an...

Scrambled Eggs Unscrambled

Skillet Eggs With Squash

Egg-in-a-Hole

Breakfast Cookies

Heart-Shaped Whole-Wheat Pancakes w...

Mini Frittatas

French Omelet

Blueberry Coffee Cake

Pumpkin Bread

Homemade Applesauce

Souffle Pancake With Apple-Pear Com...

Crustless Caprese Quiche

Whole-Grain Breakfast Porridge

Hash Browns Makeover

Top 21 healthy brunch recipes recipes from across the web

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

Top Tags

Breakfast Burrito

Fluffy Whole Wheat Belgian Waffles

Irish Soda Bread

Lemon Blueberry Pancakes

Creamy Oatmeal

Orange Banana Smoothie

Frittata with Asparagus, Tomato, an...

Scrambled Eggs Unscrambled

Skillet Eggs With Squash

Egg-in-a-Hole

Breakfast Cookies

Heart-Shaped Whole-Wheat Pancakes w...

Mini Frittatas

French Omelet

Blueberry Coffee Cake

Pumpkin Bread

Homemade Applesauce

Souffle Pancake With Apple-Pear Com...

Crustless Caprese Quiche

Whole-Grain Breakfast Porridge

Hash Browns Makeover

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