12 Bucket-List Brunch Recipes Everyone Needs To Try
Brunch is that magical mealtime where breakfast meets lunch, and culinary dreams come true.
I’ve spent years perfecting my weekend brunch game, turning my kitchen into a testing ground for the most indulgent mid-morning creations.
These 12 recipes have earned permanent spots in my rotation – they’re the showstoppers that make getting out of bed worth it, even on the laziest Sunday mornings.
1. Eggs Benedict With Hollandaise Sauce
My first attempt at hollandaise sauce ended with me crying into a separated mess of butter and egg yolks. Now? I make this classic like a pro. The trick is patience with that velvety sauce – whisk constantly over gentle heat until it’s thick enough to coat the back of a spoon.
The perfect eggs Benedict builds from the bottom up: toasted English muffin, Canadian bacon (or smoked salmon if you’re feeling fancy), poached egg with a gloriously runny yolk, and that liquid gold hollandaise cascading down the sides.
Pro tip: Add a splash of white vinegar to your poaching water. It helps the egg whites stay together instead of creating those ghostly wisps throughout the pot. Trust me, this breakfast classic is worth mastering!
2. Stuffed French Toast
Nothing says “I love you” like stuffed French toast on a lazy weekend morning. I learned this recipe from my grandmother, who’d surprise us with this treat whenever we stayed over. The secret? Using day-old bread – it soaks up the custard mixture without falling apart.
Slice a pocket into thick bread slices and fill with a mixture of cream cheese, berries, and a touch of maple syrup. The outside gets caramelized and crispy while the inside stays creamy and sweet, creating the perfect textural contrast with every bite.
Finish with a dusting of powdered sugar, fresh berries, and warm maple syrup. My kids always fight over the corner pieces because they get extra crispy – a sure sign of brunch success!
3. Shakshuka
First time I tasted shakshuka at a friend’s house, I practically licked the pan clean. This Middle Eastern marvel features eggs poached directly in a spiced tomato sauce that’s been simmering with bell peppers, onions, and garlic. The combination of acidity from the tomatoes with the richness of the egg yolks is absolutely mind-blowing.
My version kicks things up with cumin, paprika, and a pinch of cayenne for heat. The best part? It’s a one-pan wonder that looks impressive but requires minimal effort, perfect for when you’re hosting brunch but don’t want to spend the whole morning cooking.
Serve it straight from the skillet with crusty bread for dipping into those runny yolks and spicy sauce. Your guests will think you’ve been slaving away all morning!
4. Avocado Toast With Poached Egg
Laugh all you want about millennials and their expensive avocado toast habits – after trying my version, you’ll understand the obsession! I splurged on this at a hip café once and nearly fainted at the $18 price tag. Now I make it at home for a fraction of the cost.
Start with thick-cut sourdough bread, toasted until golden. Mash ripe avocado with lime juice, salt, and red pepper flakes, then spread generously. The poached egg on top should have a perfectly runny yolk that creates a natural sauce when pierced.
My special touch? A sprinkle of everything bagel seasoning and microgreens. Sometimes I add crumbled bacon or thinly sliced radishes for extra texture. Simple ingredients, maximum flavor, that’s the beauty of this brunch staple!
5. Chicken And Waffles
Sweet meets savory in this soul food masterpiece that changed my brunch game forever. The first time I tried making chicken and waffles, my Southern friend nearly disowned me for using frozen waffles. Lesson learned!
The chicken needs to be brined overnight – this keeps it juicy inside while the outside gets that perfect crunch. My waffle batter includes cornmeal for texture and a hint of sweetness. When that crispy, hot chicken sits on top of a freshly made waffle, drizzled with maple syrup and hot sauce… pure magic happens.
Serve with a side of tangy coleslaw to cut through the richness. This dish bridges breakfast and lunch so perfectly that you’ll wonder why we don’t eat it for every meal of the day!
6. Smoked Salmon Bagel With Cream Cheese
Growing up in New York, Sunday mornings meant Dad bringing home brown paper bags filled with fresh bagels and lox. Now living across the country, I recreate this nostalgic favorite whenever homesickness strikes.
The bagel must be fresh and chewy – toasted just enough to warm it without making it too crunchy. Layer on velvety cream cheese (whipped with herbs if you’re feeling fancy), thin slices of ruby-red smoked salmon, paper-thin red onion, and briny capers.
My controversial addition? A squeeze of lemon and fresh dill. Some purists might scoff, but it brightens everything up beautifully. Pair with a strong coffee and the Sunday paper for the full experience. This simple assembly of quality ingredients proves that sometimes the classics are classics for good reason!
7. Breakfast Burrito
My love affair with breakfast burritos began during college road trips – those gas station versions barely hinted at what this handheld wonder could truly be. Years later, I’ve perfected my own version that puts those sad foil-wrapped tubes to shame.
The key is layering: fluffy scrambled eggs, crispy breakfast potatoes, chorizo cooked until the fat renders and flavors everything it touches, and cheese that melts into all the nooks and crannies. Wrap it all in a flour tortilla that’s been warmed until pliable, creating that essential structural integrity.
Add avocado, pico de gallo, and a drizzle of hot sauce for brightness. The beauty of breakfast burritos? They’re perfectly portable – great for brunching on the go or feeding a crowd without formal place settings!
8. Croque Madame
Fancy toast – that’s what I told my kids when I first made them Croque Madame. This French café staple elevates the humble grilled cheese into something worthy of popping champagne alongside it.
Build it like this: good white bread spread with Dijon mustard, layered with thinly sliced ham and Gruyère cheese, then another slice of bread. The magic happens when you cover the whole sandwich in béchamel sauce and more cheese before broiling until bubbly and golden. The crowning glory? A perfectly fried egg with crispy edges and a runny yolk.
When you cut into it, the yolk creates a rich sauce that mingles with the béchamel. It’s decadent, messy, and absolutely worth the effort. I serve mine with a lightly dressed side salad to pretend I’m being somewhat healthy!
9. Savory Dutch Baby Pancake
The dramatic puff of a Dutch baby pancake emerging from the oven never fails to impress brunch guests. My first attempt collapsed faster than a soufflé in an earthquake – turns out preheating the pan is non-negotiable!
Unlike its sweet cousin, this savory version incorporates herbs, cheese, and black pepper into the batter. The pancake rises up the sides of a blazing hot cast-iron skillet, creating a golden vessel perfect for filling. I top mine with crème fraîche, smoked salmon, capers, and fresh dill.
The contrast between the crispy edges and the tender, almost custard-like center makes this dish special. It’s also incredibly versatile – try it with roasted mushrooms and goat cheese, or leftover roast chicken and pesto. The Dutch baby is proof that pancakes don’t need to be sweet to be spectacular!
10. Cinnamon Rolls With Cream Cheese Glaze
The smell of homemade cinnamon rolls wafting through the house on a weekend morning should be bottled as perfume. My grandmother’s recipe has been passed down for generations, with each family member adding their own little twist – mine is orange zest in the dough.
Making these from scratch takes time, but watching people’s faces when they bite into a warm, gooey roll makes it worthwhile. The dough should be pillowy soft, the filling a perfect spiral of cinnamon-sugar butter, and the cream cheese glaze thick enough to drip slowly down the sides.
My secret technique? After slicing the rolls, let them rise a second time in the pan before baking. This creates those tall, fluffy layers that pull apart with satisfying stretchy strands. These cinnamon rolls aren’t just breakfast – they’re an experience!
11. Huevos Rancheros
My first taste of authentic huevos rancheros came from a tiny roadside stand in New Mexico. One bite and I was hooked – the combination of crispy tortillas, spicy tomato sauce, and runny eggs created flavor fireworks I still dream about.
Creating this at home starts with frying corn tortillas until slightly crisp but still pliable. Top with homemade ranchero sauce (charred tomatoes, onions, and chilies blended together), then add fried eggs with whites set and yolks still liquid gold. Finish with crumbled queso fresco, cilantro, and sliced avocado.
The beauty lies in breaking the yolks and watching them mingle with the sauce, creating a rich coating for each bite of tortilla. It’s rustic, vibrant, and packs enough flavor to wake up even the most stubborn morning grump – myself included!
12. Quiche Lorraine
The first quiche I ever made leaked all over my oven floor – a rookie mistake of not properly crimping the crust. Years later, I’ve mastered this French classic that’s equally delicious hot from the oven or at room temperature.
A proper Quiche Lorraine starts with a buttery, flaky crust (blind baked to prevent the dreaded soggy bottom). The filling combines smoky bacon, sautéed onions, and Gruyère cheese suspended in a silky custard of eggs and cream. The balance is crucial – too much filling and it never sets, too much custard and you lose the flavor bombs.
Perfect for feeding a crowd, this make-ahead marvel lets you enjoy your own brunch party. I serve mine with a simple green salad dressed with sharp vinaigrette to cut through the richness. C’est magnifique!