Every Savory & Sweet Brunch Recipe You Could Ever Need (in One Place)

This recipe combines fried rice with frittata and adds in kimchi and bacon for maximum flavor with minimal effort.

This variation of frittata with tender bits of potato, silky red peppers, and creamy Gouda cheese is one of our favorites.

Fresh parsley, cilantro, chives, and dill are the stars of this recipe, though you can substitute leeks, scallions, tarragon, spinach, or other tender greens that you have on hand.

This frittata is purposefully simple so the ingredients themselves can really shine. The potatoes are sliced thinly and cooked until golden with shallots and garlic. Then the herby egg mixture is poured into the pan, topped with goat cheese, and set into the oven to bake. It’s really that easy.

This recipe calls for ham or Canadian bacon, zucchini or summer squash, Cheddar cheese, and a little salt and pepper.

These frittata cups are so simple that they can realistically make their way into the weekday lineup. While they are meant to be served warm, they’re actually wonderful room temperature or even cold, making them a great grab-and-go lunch option as well.

This is a simple yet tender frittata, with a slight crunch from the asparagus and radishes, and a delicate taste of herbs. The goat cheese lends a welcome punch of cream pungency as well. It’s all spring, in this little dish.

This frittata makes an ideal make-ahead freezer meal. Freeze unbaked and when you're ready, thaw in the refrigerator the night before and bake in the morning.

This veggie combo of savory mushrooms, crunchy asparagus, feta cheese, and fresh thyme is a favorite — and is great for cleaning out the crisper.

This seriously hearty sausage and eggplant frittata is meant for summer brunches or easy weeknight meals, served warm or at room temperature. Meltingly soft eggplant and a heap of basil make it taste like the season, while spicy sausage and creamy goat cheese bulk it up.

This crustless quiche is the easygoing big-batch egg bake answer to practically every breakfast problem we’ve ever seen.

This version of crustless quiche is a great way to use up vegetables for breakfast, brunch, or even lunch.

This baked egg dish comes out creamy and fluffy inside — like a traditional American diner omelet — and can be filled with anything you like. And the best part is that this literally takes 5 minutes to throw together.

Make a batch of these mini-quiches; they freeze great and reheat in minutes as hot breakfast bites.

Without the milk and eggs, this sweet potato- and spinach-flecked quiche still manages to be custardy and rich — and because there is no crust to worry about it, it couldn’t be easier to throw together.

This relatively simple quiche is studded with fresh herbs (and my secret quiche ingredient: ricotta) and caramelized leeks. Right before serving it, you lay a layer of fresh sorrel on the top and have a tart, lemony addition that just screams spring.

Browned and crispy, kai jeow is quite different from a French omelet, especially thanks to the punch of umami from its essential ingredient, fish sauce, along with green onions, herbs or shallots

Roasted radishes bring a sweet, earthy flavor to eggs and herbs.

In this ham and onion version you’ll find a method for a quick and easy savory shortbread crust that’s so simple all you have to do is pat it directly into the pan.

This recipe, inspired by an omelete dish served at a Las Vegas breakfast spot, wraps Southwest flavors into a fluffy egg package.

The crust of this quiche plays into the idea that flaxseed meal acts like a binding agent, creating a cohesive crust with the help of an egg white. After baking, the crust is crisp and crunchy — a fun, gluten-free spin on the traditional quiche crust.

Quinoa is stuffed inside omelets along with rich sun-dried tomatoes and tender bites of wilted spinach. This bad boy is so tasty, it’s easy to forget it’s good for you.

There are a few culinary tricks built into this recipe, like making a very stable cream cheese dough that — in an unusual twist — has eggs in it, and plenty of chilling and pre-baking. The result is a showy, lightly eggy, deeply satisfying meal that’s worth every moment of effort.

This omelet is full of vegetables and country ham, and it’s a great dish to serve on a sunny summer morning. It’s colorful and cheery, with the red and green peppers and white onion, and it makes a lovely presentation with slices of bright oranges and brown toast.

Quiche is the ultimate special brunch treat, combining flaky, buttery crust with a rich yet light egg custard studded with flavorful mix-ins — in this case, sweet roasted cherry tomatoes, fragrant basil and tangy bits of goat cheese.

Two minutes in the microwave is all that stands between you and plunging a fork into fluffy eggs studded with fresh spinach and salty pieces of feta.

If you’re looking for more ways to enjoy the flavors of caprese salad, make this quiche your next stop.

Just as you’d expect if it were cooked on the stovetop, this omelet boasts light and fluffy eggs studded with diced onion, bell peppers, pieces of ham, and a sprinkling of shredded cheese on top.

This recipe celebrates spring asparagus along with scallions and feta cheese in a deep-dish crust so there's plenty of room for lots of custard to hold it all together.

This breakfast bake features everything you look for in a casserole. It’s easily adaptable, you can make it ahead of time, and it feeds a hungry crowd. Plus, it’s equally at home at a grown-up brunch as it is on the kids’ table.

This breakfast bake with bread, pancetta, and Gruyere is rich, eggy, and unbelievably, incredibly delicious.

Prep the ingredients, toss everything in the slow cooker, and while you’re busy having sweet dreams, this casserole is busy cooking its way into a satisfying breakfast for you.

This bread pudding takes the best of cocoa and the best of toast, and puts it in a single, custardy, marshmallow-topped dish.

This French toast casserole not only tastes of the holidays, but it’s also a make-ahead dish that’s a welcome addition to your breakfast roaster this time of year.

Cubes of brioche are infused with the bright-sweet aroma of orange sugar to amp up the citrus flavor. To finish, an orange-infused maple syrup for drizzling turns this classic brunch favorite into a casserole for a crowd.

This batter has applesauce and grated carrots for moisture, spices for flavor, and raisins for pops of sweetness.

These muffins come together quickly and are a great high-protein option for those of us who are looking for a bigger hit of protein in the morning.

These banana nut muffins are extra moist and tender — you can slice one in half, slather it with butter, and take a healthy bite, all without fear that your breakfast will disintegrate into crumbs.

These holiday-ready gingerbread muffins boast really subtle warm spices and just the right amount of dark sweetness. Let’s be honest: these provide a really good excuse to eat gingerbread for breakfast.

These apple-zucchini muffins have an oat crumble topping and dollop of sweetened crème fraîche.

This version is packed with a rich pumpkin spice aroma and bakes up with a super-soft, tender crumb and tall domed top. Best of all, it comes together in a single mixing bowl with a whole can of pumpkin.

These fragrant, nutty muffins have a buttery, crumbly topping and a slightly sweet glaze.

When it comes to picking a favorite breakfast food, a really good breakfast sandwich will always stand above the rest in my book — especially when that sandwich comes in slider form, layered with a mound of fluffy eggs, crispy bacon, and a double layer of melty cheddar.

If it’s a brunch stunner you’re after, or a dinner option with breakfast undertones, then this all-in-one baked take on the croque-monsieur should shoot to the top of your must-make list.

What makes this recipe stand out is the oil-kissed za’atar spice that’s brushed over the eggs right before serving. It’s so simple and greater than the sum of its parts, and serves as the extra touch that makes these eggs something truly special.

These egg bakes are a good solution to a healthy, delicious breakfast while traveling. The ingredients are basic and easy to track down, and they’re infinitely adaptable so you can toss in a little of whatever vegetables or cheese you have on hand.

Laced with wilted kale and hints of cumin and smoked paprika, and built on a base of thick-cut roasted sweet potatoes, this breakfast casserole gets a spicy surprise from gochujang, the slightly sweet Korean chile paste.

This recipe is as fun to assemble as it is to enjoy — there’s just something wonderful about hollowing out a crusty loaf of bread and filling it with fresh, springtime goodies.

This new take on the classic sausage, egg, and cheese mixes the trio into a custardy filling that’s baked together in a hollowed-out mini-baguette.

This make-ahead recipe for a big family brunch combines savory, garlicky sweet potato hash roasted with sausage and rosemary, all baked the next day with eggs on top.

This strata is packed with all my favorite cool weather ingredients like squash and rosemary. You could steam or boil the sweet potatoes, but I love the flavor the they get when roasted alongside the onions.

Lettuce in a tart — who knew? This is a quiche-like tart, filled with crunchy lettuce, spring onions, and salty cheddar cheese. The crust comes together and rolls out beautifully and can be made up to a day ahead.

For this recipe we take a little shortcut and crush corn tortilla chips instead of the usual cut-up tortillas. Even though the point of the dish is that the tortillas soften into a sort of casserole texture, this dish has a nice toothy bite.

For the breakfast version of this favorite snack we use a little less cheese and top them with protein-heavy beans and tofu, plus sliced avocado.

Our breakfast pizza gets sausage, hash browns, and scrambled eggs because it’s hearty, delicious, and reheats well. You can make the cheese sauce, cook the sausage and eggs, and grate the cheese the night before and just assemble the pizza the next day.

Combining three of the world’s greatest foods — fried eggs, pizza dough, and avocado — gives you one fine breakfast: a warm round of chewy crust topped with a bright, cilantro-speckled avocado mash, and the perfect oozy egg.

These scones have a mild, not-too-sweet banana flavor and a soft biscuity interior.

These scones are just the thing for a lazy weekend brunch with the windows open and bottomless cups of coffee close by.

These mixed berry scones laced with delicate jasmine come together in just twenty minutes with the help of a food processor.

These scones are flaky and not too sweet, with pops of brilliant cranberry in every bite.

Cross cornbread with your favorite buttermilk pancakes, add an array of in-season citrus fruits, bake it in your trusty 9×13-inch pan, and you’ve got a stunning polenta cake that will happily feed your whole crew — even on the busiest Saturday morning.

You'll find the combination of banana, chocolate, and streusel in Ina Garten's cake irresistible.

This brown sugar-glazed, cinnamon-scented banana upside-down cake is the most delicious way to bring bananas to brunch or an after-dinner dessert.

Monkey Bread is the ultimate dessert for a brunch as it only requires six ingredients and can be customized numerous ways. With a trusty Bundt cake pan and the help of frozen bread dough, this gooey cinnamon-caramel dessert can be yours.

Leftover pizza dough is a perfect base for monkey bread. These are baked in muffin cups, and they come out all gooey and crisp from the butter. They get a lovely lemony glaze, creamy and touched by honey.

The hardest part in all of this is really deciding which monkey bread you want to eat — or rather, eat first. This short list of ingredients will result in 12 tiny, bumpy loaves, in three different flavors: classic cinnamon sugar, fresh lemon and blueberry, and rich Nutella and cinnamon.

This recipe is made with a bourbon crème anglaise dipping sauce. Why? Because bourbon is always in season.

These pastries aren’t at all hard, and could even be described as easy once you get the hang of it — but they’re not quick, and they do require a little more concentration and effort than whipping up a batch of brownies.

You will never have better croissants than the ones you make yourself and eat fresh from the oven while standing over the kitchen counter.

This recipe is a perfect way to use up day-old croissants. Just split them down the center and stuff them with an easy filling of almonds, butter, sugar and eggs, and bake.

If you find yourself with a glut of peaches this summer, this recipe could be a good one to keep in your back pocket. And it’s versatile enough that you could swap in berries or other stone fruits if you’d prefer, or even apples or pears in the cooler months.

Now you can have the satisfaction of eating a few cheese danishes in one sitting and still have room to sample the other options on the brunch buffet spread.

Inside each of these rolls is a rich filling of sugar and lemon that bakes into gooey, oozy sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness.

You can make these rolls with any jam you desire. It’s a great way to use up the rest of your jam stash before the new canning season starts, or make it with Smuckers. These rolls will make you very happy no matter what.

This is a total winner of a breakfast casserole, sweet and rich, with flaky layers of bread and creamy cinnamon-flavored cream cheese sandwiched together.

A little roasted sweet potato purée in the mix gives these rolls a beautiful burnished-orange color, just the right amount of moisture, and a hint of earthy sweetness.

These fluffy buns are sweet enough to please the pastry-lovers but much less sugary than your average cinnamon roll.

Sugar buns are a stunning morning treat, with layers of rich, flaky puff pastry dough swirled with a fragrant sugar mixture and coated in warm butter and sparkling sugar.

This is for all of us eat-Nutella-by-the spoonful people. You get the sweet chocolate hazelnut, the ooey-gooey sweet stickiness plus some sliced almonds on top.

These rolls have a chewy-yet-tender texture, a rich, buttery flavor, and just the right touch of sweet almond and cinnamon.

Extra-fluffy with creamy, custard-like middles — ricotta pancakes are something you need to try tout suite!

Pumpkin purée, spice mix, and the blender make these these pancakes fluffy and flavorful.

A shortcut makes these pancakes foolproof and delicious.

With oats providing protein and fiber, and coconut yogurt bringing in some healthy fats and flavor, these pancakes are filling, fluffy, and a breeze to make.

These pancakes are all the things you love in buttermilk pancakes, like a light and fluffy texture with a crisp edge all around the outside from the hot butter in the pan, plus the warm spiced flavors that make you swoon over all things fall.

This recipe creates a pancake with the soft, tender texture of a hot crepe and the eggy flavor of a sweet popover. Slice it into wedges and smear each slice with some jam and maple syrup as you serve it up.

These waffles are crispy on the outside and tender in the middles, but they’re also a touch chewy from the overnight rise with yeast.

One glorious stack of crispy golden waffles stuffed with the ham and cheese of a Monte Cristo, then dusted with powdered sugar and topped with spoonfuls of raspberry sauce.

A paper thin blanket of flour and eggs are wrapped around a silky vanilla-ricotta filling, which are then baked, and finally dusted with powdered sugar and a drizzle of fresh fruit syrup.

Although their delicate nature gives them an air of difficulty, the truth is, as long as you know a few key tricks, perfectly cooked crêpes are also the easiest, simplest kind to make.

The real trick to making classic French toast is to pay close attention while you soak and cook. This recipe will show you how to do it well so you always have the French toast you deserve.

With French toast kebabs you get all the flavors and textures you love in French toast, and you still have a free hand to hold a mimosa.

This savory version — spiked with Parmesan, mustard powder, garlic, and hot sauce — is perfect for a Saturday brunch.

These are slightly crisp on the outside and pillow-soft on the inside, and from start to finish only take around 15 minutes to make.

This recipe combines the best traits of the butter biscuit and the cream biscuit. The flavor is clean and milky, the tops are crisped and buttery, and the crumb is oh-so-delicate.

Here’s a vegetarian “sausage” patty full of hearty and toothsome lentils, plus all the flavor we associate with breakfast sausage like sage, black pepper, and fennel.

These diner-style hashbrowns have extra-crispy bits with softer middles that take so well to ketchup.

Whether you know them as home fries or hash browns, these breakfast potatoes are just like the kind they serve at your neighborhood diner. They’re soft with the occasional crisp edge, studded with onions and bell pepper, and have just a hint of spice.

Grits are especially well-suited for slow-cooking — they like a long, slow simmer without much tending. A crock of slow-cooked grits is a dream to wake up to.

This is a hearty whole grain and fresh fruit salad, with fresh herbs that add dimension, and quick gloss of a sweet-tart dressing. It’s all made ahead and just needs a last-minute toss together.

Taking a page from the classic French dessert crème brûlée, juicy chunks of fruit are broiled with brown sugar until caramelized on top, and then topped with a creamy mascarpone-yogurt sauce and buttery macadamia nuts.

This baked oatmeal, studded with raspberries and flavored with warm, sweet cookie butter (aka speculoos), has arrived to take everything you love about oatmeal to the next level.

This baked version is delicious without all the sugar. It’s just barely sweetened and a few dates strewn throughout add pops of chewy caramel flavor without overwhelming sweetness.

This granola — a nut- and seed-heavy blend with dried cranberries, coconut, and cornflakes — was inspired by a motivational speech in which former Chez Panisse chef Charlie Hallowell urged the staff to cook from the second chakra.

A just-sweet-enough granola that’s crunchy and caramelized, and full of good things like pecans, pumpkin seeds, maple syrup, and dried cherries.

This vegan chocolate pudding has a base that includes a double dose of almonds, cocoa powder, and maple syrup as the sweetener.

This stovetop granola only takes about 10 minutes to make and is infinitely customizable.

With this granola, pistachios, pumpkin seeds, sesame seeds, sliced almonds, and shredded coconut get tossed in maple syrup, tahini, and coconut oil and baked to granola perfection.

This mimosa takes brilliantly-hued juice from blood orange and tops it with chilly Brut Champagne. This makes a striking and delicious pitcher drink to serve at brunch.

Make quick watermelon purée — a wonderful way to use up excess watermelon and a refreshing drink all on its own — and mix with a nice dry Champagne or Prosecco.

Start by combining labic beer with a dry cider. For the crowning touch, Meyer lemon simple syrup brightens everything out with a hint of lush perfumed citrus, and a Meyer lemon sugar rim is appropriately festive.

Serve this elderflower champagne sipper alongside a fresh salad of peas and pecorino or asparagus with a lemony vinaigrette, and enjoy tonight’s happy hour al fresco.

Make a silky smooth peach-thyme puree, add sparkling white wine, and enjoy a couple of beautiful bellinis.

Here's a little sip of something cool, bubbly, and sweet to start off a special weekend brunch: crisp, inexpensive Spanish cava with a touch of elderflower syrup.

Plum-colored and plum-flavored sloe gin is sweet to sip, but plays nicely with citrus. Add some lemon and some spritz, and we have a lovely drink perfect for brunch.

This pairing of bluberries, blueberry lavender simple syrup, and vodka makes a gorgeous pitcher perfect for a weekend brunch with little effort.

This is a fizzy concoction of mint, lime, rum, and a hit of grapefruit from Campari. It’s a little sweet, a little bitter, and totally, totally refreshing.

Make a cherry simple syrup in just 10 minutes and combine with vodka, lemon juice, and club soda.

Adding a slice of cucumber to a gin and tonic is classic, but throw in a sprig of rosemary to take the gin’s herbal flavors to a whole new level.

Consider this refreshing riff on the famous Mexican drink a fizzy beer-laden alternative to a Bloody Mary, made with a pint of medium-spicy tomato salsa and beefed up in flavor with steak sauce.

Made from a base of tangy tomato juice, seasoned with lemon juice and spices, and finished with a pour of vodka, Bloody Marys provide a savory respite from sweet brunch drinks and can be easily made by the glass or by the pitcher.

What’s cool? Bloody Marys with brunch. What’s cooler than being cool? Bloody Marys with kombucha. Time to give this classic brunch cocktail a fizzy, gut-healthy update.

Your basic brunch bloody Mary gets turned up a notch with some jalapeño vodka and some pretty pickled veggies.

Here’s a gorgeously simple sangria that isn’t much more work than a pitcher of mimosas. It’s a citrus-driven sangria with all the breakfast fruit you can eat. Oranges and grapefruits make for a pretty pitcher on the breakfast table, clear and colorful.

The Bright & Bitter is a bracing blend of fresh juices — lime, lemon, orange, and cranberry — hence the bright of the title. The bitter comes in with non-alcoholic bitters which lend spice and an aromatic depth that is usually associated with grown-up cocktails, not kiddie cocktails.

Mix orange juice with sparkling mineral water and elderflower syrup. The water lightens up the thick orange juice so it’s more refreshing and less filling, and the syrup adds a floral sweetness to the tangy orange juice. Squeeze in the juice of a lime wedge and garnish, and you’re set for a fizzy, sweet, refreshing summer morning drink.

An easy strawberry basil simple syrup forms the base of this refreshing soda.

From picking the right coffee to the brewing method that leaves you with super smooth coffee.