10 Big Brunch Recipe Ideas
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French toast is a popular breakfast dish that has variations in many cultures, often enjoyed with sweet toppings.
Ingredients
- ●4 slices of bread (thick-cut, preferably brioche or challah)
- ●2 large eggs
- ●1/2 cup milk
- ●1 tsp vanilla extract
- ●1/2 tsp ground cinnamon
- ●1/4 tsp salt
- ●2 tbsp butter (for cooking)
- ●Maple syrup (for serving)
- ●Fresh berries (optional, for serving)
Instructions
- 1In a mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and salt until well combined.
- 2Heat a skillet or griddle over medium heat and add 1 tablespoon of butter, allowing it to melt and coat the surface.
- 3Dip each slice of bread into the egg mixture, ensuring both sides are well coated but not soaked.
- 4Place the coated bread slices onto the skillet and cook for about 2-3 minutes on each side, or until golden brown.
- 5Add more butter to the skillet as needed for additional slices.
- 6Once cooked, remove the French toast from the skillet and stack them on a plate.
- 7Drizzle with maple syrup and top with fresh berries if desired.
- 8Serve immediately while warm.
Equipment
mixing bowlwhiskskillet or griddlespatulameasuring cupsmeasuring spoons
Originating in Mexico, breakfast enchiladas are a delicious way to start the day, combining eggs, beans, and cheese wrapped in tortillas. Traditionally enjoyed on weekends or special occasions, they reflect the vibrant flavors and communal spirit of Mexican cuisine. Today, breakfast enchiladas have found a place in brunch menus around the world, often adapted to include various fillings and toppings.
Ingredients
- ●corn tortillas
- ●eggs
- ●black beans
- ●cheddar cheese
- ●onion
- ●bell pepper
- ●jalapeño
- ●salsa
- ●cilantro
- ●olive oil
- ●avocado
- ●sour cream
- ●lime juice
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Heat olive oil in a skillet over medium heat.
- 3Sauté chopped onion, bell pepper, and jalapeño until softened, about 5 minutes.
- 4Add black beans and cook until heated through, about 2 minutes.
- 5In a bowl, whisk eggs and season with salt and pepper.
- 6Pour eggs into the skillet and scramble until just set, about 3-4 minutes.
- 7Warm corn tortillas in a separate pan until pliable, about 1 minute per side.
- 8Spread a spoonful of the egg mixture onto each tortilla and roll tightly.
- 9Place rolled tortillas seam-side down in a baking dish.
- 10Top with salsa and sprinkle with cheddar cheese.
- 11Bake in the preheated oven until cheese is melted and bubbly, about 15 minutes.
- 12Garnish with cilantro, avocado slices, and a squeeze of lime juice before serving.
Ingredient Alternatives
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: monterey jack
Reduced-fat cheese lowers calories while still providing flavor.
sour cream
Healthier: Greek yogurt
Cheaper: creme fraiche
Greek yogurt adds creaminess with fewer calories.
black beans
Healthier: pinto beans
Cheaper: canned beans
Pinto beans are often less expensive and can be used interchangeably.
corn tortillas
Healthier: whole wheat tortillas
Cheaper: flour tortillas
Whole wheat tortillas add fiber, while flour tortillas are often cheaper.
Techniques
sautéingscramblingbaking
Equipment
skilletbaking dishmixing bowlspatula
🌶️🌶️🌶️Mediumdairygluten
Also Known As
Huevos Rancheros EnchiladasEgg Enchiladas
Ingredients
- ●1 cup all-purpose flour
- ●1/4 cup cocoa powder
- ●1 tbsp sugar
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1 cup milk
- ●1 large egg
- ●2 ripe bananas, mashed
- ●1 tsp vanilla extract
- ●4 hot dogs
- ●Butter or oil for cooking
Instructions
- 1In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- 2In another bowl, whisk together the milk, egg, mashed bananas, and vanilla extract until well combined.
- 3Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- 4Heat a skillet or griddle over medium heat and add a little butter or oil.
- 5Pour about 1/4 cup of batter onto the skillet for each pancake.
- 6Place a hot dog in the center of each pancake and cook until bubbles form on the surface, about 2-3 minutes.
- 7Flip the pancake and cook for another 2-3 minutes until cooked through and golden brown.
- 8Repeat with the remaining batter and hot dogs.
- 9Serve warm with your choice of toppings such as syrup, whipped cream, or sliced bananas.
Equipment
Mixing bowlsWhiskSkillet or griddleSpatula
Ingredients
- ●4 large flour tortillas
- ●1 cup scrambled eggs
- ●1 cup cooked breakfast sausage, crumbled
- ●1 cup shredded cheddar cheese
- ●1/2 cup diced tomatoes
- ●1/2 cup shredded lettuce
- ●1/4 cup sour cream
- ●1/4 cup salsa
- ●1 tsp taco seasoning
- ●1 tbsp olive oil
Instructions
- 1In a skillet, heat olive oil over medium heat.
- 2Add scrambled eggs and cook until fully set, about 3-4 minutes.
- 3Stir in the taco seasoning and mix well.
- 4On a clean surface, lay out one tortilla and place 1/4 of the scrambled eggs in the center.
- 5Top the eggs with 1/4 cup of crumbled sausage, 1/4 cup of shredded cheese, 2 tbsp of diced tomatoes, and 2 tbsp of shredded lettuce.
- 6Add a dollop of sour cream and salsa on top.
- 7Fold the sides of the tortilla inwards, then roll it up from the bottom to form a wrap.
- 8Repeat the process for the remaining tortillas and filling.
- 9In the same skillet, place the wraps seam-side down and cook for 2-3 minutes on each side until golden brown and crispy.
- 10Serve warm with additional salsa on the side.
Equipment
skilletspatulacutting boardknife
French toast roll-ups are a fun twist on traditional French toast, often enjoyed as a sweet breakfast or snack.
Ingredients
- ●6 slices of bread
- ●2 large eggs
- ●1/2 cup milk
- ●1 tsp vanilla extract
- ●1/2 tsp ground cinnamon
- ●1/4 cup sugar
- ●1/4 cup butter
- ●1/2 cup powdered sugar (for dusting)
Instructions
- 1Trim the crusts off the bread slices and flatten each slice with a rolling pin.
- 2In a bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon.
- 3Dip each slice of bread into the egg mixture, ensuring both sides are coated.
- 4Place a small amount of filling (like cream cheese or fruit preserves) at one end of the bread slice.
- 5Roll the bread tightly around the filling and secure with a toothpick if necessary.
- 6In a skillet, melt the butter over medium heat.
- 7Add the rolled-up bread to the skillet and cook until golden brown on all sides, about 2-3 minutes per side.
- 8Remove from the skillet and roll in a mixture of sugar and cinnamon if desired.
- 9Dust with powdered sugar before serving.
Equipment
rolling pinskilletmixing bowlwhisktoothpicks (optional)
Ingredients
- ●4 cups frozen hash browns, thawed
- ●1 cup shredded cheddar cheese
- ●1/2 cup cream cheese, softened
- ●1/4 cup green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup butter, melted
- ●1 package (8 oz) crescent roll dough
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large bowl, combine the thawed hash browns, cheddar cheese, cream cheese, green onions, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- 3On a clean surface, unroll the crescent roll dough and separate it into triangles.
- 4Take a spoonful of the hash brown mixture and place it at the wide end of each triangle.
- 5Roll the dough around the filling, starting from the wide end and rolling towards the point. Pinch the edges to seal.
- 6Place the rolled breakfast rolls on a baking sheet lined with parchment paper.
- 7Brush the tops of the rolls with melted butter.
- 8Bake in the preheated oven for 15-20 minutes, or until golden brown.
- 9Remove from the oven and let cool for a few minutes before serving.
Equipment
large bowlbaking sheetparchment paperclean surface
Ingredients
- ●8 small corn tortillas
- ●4 large eggs
- ●1/2 cup diced bell peppers
- ●1/4 cup diced onion
- ●1/2 cup shredded cheese (cheddar or Mexican blend)
- ●1/4 cup salsa
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 avocado, sliced (optional)
- ●Fresh cilantro for garnish (optional)
Instructions
- 1In a skillet, heat the olive oil over medium heat.
- 2Add the diced onion and bell peppers to the skillet and sauté until softened, about 3-4 minutes.
- 3In a bowl, whisk the eggs with salt and black pepper.
- 4Pour the eggs into the skillet with the vegetables and scramble until fully cooked, about 3-5 minutes.
- 5Warm the corn tortillas in a separate pan or microwave until pliable.
- 6To assemble, place a spoonful of the scrambled egg mixture onto each tortilla.
- 7Top with shredded cheese and a spoonful of salsa.
- 8Add avocado slices if desired and garnish with fresh cilantro.
- 9Serve immediately while warm.
Equipment
skilletmixing bowlspatulameasuring cupsmeasuring spoons
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