51 Best Brunch Recipes

Looking for new brunch ideas? Try one of our 51 best brunch recipes! With plenty of sweet and savory options, we've got something for everyone.

Brunch might be the most popular meal there is, and for good reason! It’s the perfect combination of breakfast and lunch—you can opt for savory fare like chilaquiles or a slice of quiche or satisfy your sweet tooth with cinnamon rolls or a stack of pancakes. At the brunch table, anything goes. I’m sharing 51 of my best brunch ideas below. Filled with easy, doable, and delicious recipes, this list includes sweet brunch ideas, savory brunch ideas, and our best brunch drinks. Whether you’re looking for inspiration for a big holiday brunch or a lazy weekend meal for two, you’re sure…

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Blueberry Oatmeal Casserole

This blueberry oatmeal casserole recipe is a healthy and delicious breakfast! For a twist, replace the blueberries with your favorite seasonal fruit.

This blueberry oatmeal casserole was the first recipe that convinced me that maybe, just maybe, I could enjoy oats for breakfast. For years, I hesitated to make oatmeal because I didn’t like its mushy texture. I’ve come around since then, but back when I was at the beginning of my oat journey, this oatmeal casserole was the perfect solution for me. The top layer becomes crisp and toasty in the oven, creating a delicious crunchy topping for the soft middle. I count this as a brunch recipe, but it’s also good for dessert with a scoop of ice cream. 🙂…

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Tamago Kake Gohan

This Japanese rice bowl is the perfect healthy breakfast or dinner! Piping hot brown rice cooks an egg, making a creamy, risotto-like texture.

dinner / vegetarian

Jack and I ate tamago kake gohan (or tamago gohan, for short) over and over again during our trips to Japan. Its name translates to “egg rice,” and that’s basically what it is – a raw egg mixed into piping hot rice. Don’t be scared – the hot rice cooks the egg as you stir it in. The result is Japanese comfort food at its best – the most creamy, delicious bowl of rice you’ve ever had. It’s almost like risotto, but without so much stirring! It’s traditional to top tamago kake gohan with furikake and Japanese pickles… but of…

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Coconut Cream

Rich & fluffy, coconut cream is my go-to substitute for dairy whipped cream. Use this easy coconut whipped cream recipe to top your favorite treats!

vegan / gluten free

Whipped coconut cream is my go-to substitute for regular whipped cream. It’s light, it’s fluffy, and it’s naturally dairy-free making it the perfect topping for cakes, pies, crumbles, or any dessert that would benefit from a dollop of whipped cream. What is coconut cream? In most grocery stores, you’ll find 3 canned coconut products: light coconut milk, full-fat coconut milk, and coconut cream. Coconut and water are the primary ingredients in all three, but they each have different concentrations of coconut. Canned coconut cream has the highest coconut percentage, meaning that it also has the highest fat content and the…

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Broccoli Pesto Quinoa Salad

This quinoa salad is my ideal lunch! It's fresh & filling, topped with blanched broccoli, lemony pesto, crispy chickpeas, crunchy veggies & avocado.

spring / vegan / gluten free

When you don’t know what to make for lunch or dinner, what do you usually end up making? My go-to is the almighty quinoa salad! I usually have a batch of quinoa on hand in my fridge or freezer (note: quinoa freezes exceptionally well), which makes salads like this easy to put together at the last minute. Quinoa salads are a versatile way to show off the seasons, and this one is my little tribute to spring. For this recipe, I lightly blanched some beautiful broccolini and tossed my quinoa with kale, fresh mint, roasted chickpeas, avocado, and my favorite part – crisp,…

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How to Make a Frittata

Learn how to make a frittata with this simple guide + 5 recipe variations! Perfect for any meal from brunch to dinner, they're easy and delicious.

breakfast / vegetarian

A frittata is my #1 favorite brunch item to make at home. It’s easy and versatile, so I thought with Easter coming up this weekend, you may like a frittata recipe idea… or five! I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. Below are a few of my favorites along with some tips. First things first though, you may be asking… what is a frittata? Some call a frittata a crustless quiche (although, I call a quiche a crust-full frittata). It’s an…

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Falafel Flatbread

Made with chickpea flour, this easy flatbread is gluten-free. Its spiced, falafel-like flavor is delicious with your favorite Mediterranean toppings!

dinner / gluten free

Everyone loves falafel and everyone loves flatbread – this recipe is both in one! It’s cookbook season and I’m excited to share this falafel flatbread recipe from the book Healthier Together. Yes, my new book just came out last week, but if you know me, you know that I LOVE cookbooks, and I can never have too many. More is more when it comes to food inspiration 🙂 Today, I’m excited to share a book by my friend Liz Moody (you might know her as the food editor of Mind Body Green), but she also has a great blog, fantastic…

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Macro Veggie Bowl

A vibrant turmeric tahini sauce is the star of this delicious veggie bowl! It adds a pop of bright flavor to the mix of fresh vegetables, rice, and beans.

When we lived in Austin, I headed to a macrobiotic restaurant called Casa de Luz whenever I craved a nourishing, cleansing veggie bowl like this one. Instead of offering a menu, it serves one rotating meal that always contains a grain, a legume, blanched greens, steamed vegetables, a pickled vegetable, and a delicious sauce. It may sound limiting, but I’ve honestly had some of the best sauce and vegetable pairings of my life there. If you’re ever in Austin, make sure you check it out! Inspired by years of enjoying delicious, nourishing meals at Casa de Luz, I used the…

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Crispy Roasted Chickpeas

Roasted chickpeas make a great protein-packed vegan snack! Enjoy them on their own, or add them to your favorite healthy dishes for crispy texture.

If you like chickpeas, you’re going to LOVE this roasted chickpeas recipe! It’s no secret I’m a fan of chickpeas – they’re a great addition to soups, stews, salads, sandwiches, you name it. Not only are they a good vegetarian protein source, but they can also bump up the textural contrast in a dish. If you’ve been reading the blog for a while, though, you know that I’m not a fan of mushy food. Sometimes I’m craving something crispy in a salad, and chickpeas’ soft texture won’t satisfy me. Enter: roasted chickpeas. They still have all the protein and heartiness…

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How to Cook Spaghetti Squash

Spaghetti squash is such a fun, underrated vegetable! Here is my favorite way to cook it, along with a few tips and recipes.

fall / winter / how-to

I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes. How to Cook Spaghetti Squash First thing’s first: use a sharp knife to cut it in half lengthwise. After you slice the squash in half, use a spoon to scoop out the seeds. Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit…

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Maki Sushi Recipe

Fun & fresh maki sushi rolls made with brown rice, roasted shiitakes, cabbage, cucumber, avocado, and a tangy carrot-ginger dipping sauce.

vegan / gluten free

It’s sushi day! You might be wondering – why the heck would you roll sushi at home when it’s so much easier to order it at a restaurant? Because this maki sushi recipe is fun, affordable, and way more fresh than take-out sushi… but the best part is that you can get creative about what you choose to fill your rolls with. No more cucumber-only veggie sushi rolls! These maki sushi rolls are filled with savory roasted shiitake mushrooms, avocado, cucumber, and red cabbage for crunch & color. There’s also a fun dipping sauce – the carrot ginger dressing from…

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Hello, we're Jeanine and Jack.