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    You are in: Home / Cookbooks / Brunch Ideas
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    225 recipes in

    Brunch Ideas

    For more of my recipes visit my public recipe site www.recipezazz.com
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    You won't even be able to tell these are fat free! ---1 cup fresh blueberries or 3/4 cup light raisins may mixed in with the flour mixture and you may reduce the flour 2 tablespoons and add in 2 tablespoons flax --- with the addition of blueberries you will yield 12 muffins

    Recipe #417992

    Plan ahead the dressing needs to chill for 2 or more hours before using, feel free to use different cheese and nuts, I have tried this using other but I have to say the feta and candied walnuts are the best... you will LOVE this salad!

    Recipe #370936

    there really is no exact measuring to this recipe, amounts I have listed are only a guideline you may decrease or increase all amounts to suit you taste, I just purchase a small chub of pepperoni pizza and then chop about half of it for this recipe, and I have also made this using all-beef salami --- make certain to seal up the edges of the bread dough or pizza dough tightly before baking or the cheese will run out --- I have made this with bread dough and also with pizza dough, although the pizza dough was great the bread dough was better, you have a choice of either one you desire

    Recipe #357893

    If you are a spinach lover, then you will have to try this recipe! I have made this many times to serve at a brunch get together (I always make two of these to serve at a brunch!) Plan ahead this dish needs to chill for a minimum of 8 hours or up to 24 hours or until the custard is absorbed in the bread. You can really use any cheese that you wish I find that either asiago or Gruyere are the best! If you don't want a strong spinach taste then use only one box of frozen spinach. To save time make the spinach/mushroom filling up to 1 day in advance and refrigerate, just warm slightly in the microwave before layering in the strata. You will LOVE this!

    Recipe #152738

    I have to say that these are a bit more time consuming than just using manicotti pasta shells, but the extra time spent making these is well worth the effort! I have even added into the filling, a 10-ounce box of spinach that has been thawed and cooked in the microwave in 1/4 cup water for 5-6 minutes, then hand squeezed very dry, but that is only optional the filling is wonderful even without the spinach, if you decide to add in the spinach, then omit the fresh or dryed parsley. To save time make the crepes up to a day ahead, cover and refrigerate or you can freeze them for up to 1 month. Use you own favorite pasta sauce for this. You should get anywhere from 8-9 manicotti crepes with the amounts listed, I would strongly suggest to double the complete recipe!

    Recipe #153806

    Wonderful for a Christmas morning brunch, don't wait until the holidays to make these they are wonderful at anytime ---adjust the amount of sugar to suit taste, I strongly suggest for this and for any pancake recipe to allow the batter to sit in the refrigerator for at least a few hours this will improve the texture of the pancakes --- these are wonderful served with orange marmalade :)

    Recipe #271559

    These are great to serve for a weekend brunch with eggs! Add in about 1/3 cup finely chopped green onion also if desired.

    Recipe #157941

    Regular sliced sandwich bread is not recommended for this try to use French or even Italian bread and make certain that it is a day old, the sugar amount may be adjusted to suit taste --- served sprinkled with powdered sugar and maple or pancake syrup :)

    Recipe #344271

    Make certain to use 1 to 2 day-old bread for this, I strongly suggest not to double the amounts and bake in a larger baking dish, make two separate recipes and bake in two 8 x 8-inch casserole dishes, if you prefer a sweeter taste then increase the sugar amount.

    Recipe #343486

    if you are a fan of the canned version you will love this! --- not only is this low fat, egg-free and very low in cholesterol it takes only 5 minutes to mix although there is another 5 minutes sitting time, you may use 2 cups whole wheat flour and 1 cup all-purpose flour either way works well--- for greasing the pan see my recipe#78579

    Recipe #340460

    A wonderful waffle recipe I have been making for quite some time on my waffle machine, adding in 1/2 cup fresh blueberries will only add to the flavor, do not use frozen berries.

    Recipe #337532

    This is easy and so delicious, and best thing about this casserole it will be already prepared and ready to bake when your company arrives! --- you may increase the bread and eggs slightly, for each slice of bread increase 1 egg, example 8 eggs, 8 slices bread

    Recipe #337393

    Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated

    Recipe #77397

    this is a must at you holiday table! ---adjust the amount of sugar to suit taste, canned corn amount equivilent to the two packages of frozen corn may be used, make certain to thaw the frozen corn firstly --- this is rich so a small serving goes a long way! :)

    Recipe #329543

    This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)

    Recipe #325569

    This may be served hot as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad, either way it's delicious! --- If you are serving hot as a casserole I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead, I have even made this using about 5 cups of thawed frozen hash browns, the complete casserole may be assembled and refrigerated for up to 2 days ahead before baking although it's so delicious cold it might not even make it to the oven, and also makes a large amount which makes this *perfect* dish for potlucks --- if you are baking as a casserole use only mayonnaise such as Hellman's using salad dressing will not be as good.

    Recipe #65643

    Since there is no pre-cooking the noodles first, this takes minutes to make, it's light fluffy and melt-in-your-mouth delicious, serve warm, cold or at room temperature, you may need to adjust the sugar amount to desired taste.

    Recipe #320205

    Fully cook julienned ham may be replaced for the salami, this yields four smaller potions I would definately double to serve more than four --- this is very good!

    Recipe #317468

    This is completely prepared and refrigerated overnight which makes it a great weekend brunch casserole :)

    Recipe #317111

    This makes the most ultimate weekend brunch, I have even made it for dinner my family, I prepare it early in morning and bake in the evening, I just use the whole loaf of French bread for this --- plan ahead this needs to stay in the fridge overnight... you will love this!

    Recipe #92963

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