7 great recipes for spring brunch season

Facebook Twitter WhatsApp SMS Email Print Copy article link Save For those who love breakfast food but not the time of day it’s typically served, brunch is for you. For those who think eggs, frittatas, quiche or French toast shouldn’t be confined to early morning hours — and can be enhanced by a mimosa — brunch is also for you. And for those who find solace in the kitchen and use spring holidays and celebrations to pull out all the culinary stops, brunch is especially for you.

It’s no surprise that we fall into the latter category, and have been stockpiling recipes from new cookbooks just for the occasion. Knowing that time and money aren’t always in great supply, we’re keeping menus relatively simple with varying ingredient lists, allowing cooks to wow guests without breaking the bank. Many brunch recipes call for eggs, which are still hovering on the spendy side.

Cartons of egg substitute can be a less-expensive alternative — you won’t taste the difference — but because eggs go a long way in dishes like quiche and French toast, it still can be an economical way to feed a crowd. People are also reading..

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From “Last Minute Brunch Party,” by Amelia Wasiliev (Hardie Grant, 2025) For the salad: 3 oranges 2 blood oranges 1 ruby red grapefruit 2 clementines 4 1⁄2 oz. (120g) ricotta salata or halloumi cheese 1⁄4 c. roasted hazelnuts, chopped Microgreens, for optional garnish For the dressing: 2 tbsp.

olive oil 1 tbsp. citrus juice (use leftovers from cutting the fruit) 2 tsp. apple cider vinegar 1⁄2 tbsp.

Dijon mustard 1 1⁄2 tsp. honey Pinch of sea salt flakes and black pepper Directions Cut the ends off all of the citrus, then, using a serrated or paring knife, slice the skin off the body of the fruit. Slice the flesh into circles so the core is in the center and each slice forms a flower shape.

Cut any bigger slices into halves or quarters and layer the different slices of citrus onto a large flat plate. Save the juices as you cut and squeeze any fleshy pieces of skin scraps. Combine the dressing ingredients to a small bowl and whisk to combine.

Season with the sea salt and pepper to taste. To assemble the salad, finely grate the cheese generously over the fruit, top with the chopped nuts and pour over the dressing. Garnish with microgreens, if using.

*** Serves 4. If you happen to be in search of a showstopping, gluten-free breakfast/brunch option, look no further. The base of this crispy roasted potato “cake” consists of very thinly sliced potatoes, which are roasted with herbs and olive oil to a brown and crispy finish, then crowned with dollops of crème fraîche, capers, lemon zest, fresh herbs and hearty chunks of smoked trout or salmon.

It also makes a fine dinner entrée, served with a side salad. From “Warm Your Bones: Cozy Recipes for Chilly Days and Winter Nights” by Vanessa Seder (Union Square & Co., 2024).

4 tbsp. extra-virgin olive oil, divided 2 3⁄4 to 3 lb. russet potatoes (about 3 large), scrubbed and peeled Sea salt and freshly ground black pepper 3 tsp.

chopped fresh rosemary leaves, divided 3 tsp. chopped fresh sage leaves, divided 4 oz. smoked trout or salmon, cut into 2-in.

pieces 1⁄2 c. crème fraîche 1 tbsp. brined capers, drained 1 tsp.

lemon zest 1⁄2 c. fresh herbs, such as parsley, tarragon, chervil, dill, fennel fronds, thyme, or a mix Directions Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

Drizzle the parchment with 2 tablespoons of the olive oil. Thinly slice the potatoes crosswise into roughly 1⁄8-inch-thick slices. Arrange the sliced potatoes on the prepared pan to form a 10-inch circle, overlapping the slices as you place them.

Continue to overlap the slices in a spiral pattern, ending in the middle of the circle. Sprinkle all over with 1⁄2 teaspoon salt, 1⁄2 teaspoon pepper, 1 teaspoon of the rosemary, and 1 teaspoon of the sage. Repeat this process two more times so that the potato cake is three layers high.

Drizzle the remaining 2 tablespoons olive oil over the top of the potatoes. Cover the top of the potato cake with parchment and weight it down with a large heavy cast-iron skillet or other ovenproof pan. Roast the potato cake for about 30 minutes, until the potatoes are cooked all the way through and the top is just beginning to turn golden.

Remove the skillet and top layer of parchment and roast for 15 to 20 minutes more, until the potato cake is deep golden brown all over and crisp. Remove from the oven and let cool slightly, then transfer the potato cake on the parchment to a large cutting board. Decorate the top of the potato cake with the smoked trout, crème fraîche, capers, lemon zest and fresh herbs, and season with more salt and pepper, if desired.

Slice the cake into wedges and serve immediately. 3 old-school breakfast and brunch recipes to try this week *** Serves 4 to 8. From “Easy Everyday,” by Jessica Merchant, who writes: “Using puff pastry to make a big sheet-pan quiche is one of my favorite uses.

It’s a fabulous way to serve a crowd and it looks so impressive. Not to mention that it tastes incredible, with its flaky, buttery layers. You can also make it ahead of time and slice it up for pre-portioned breakfasts throughout the week.

Sure, puff pastry never tastes quite as good as when it just comes out of the oven, and it will lose a bit of the flaky crispness. But I still give the leftovers a solid A-minus.” (Rodale Books, 2025).

6 slices bacon, chopped 1 lb. asparagus, cut into thirds Kosher salt and freshly ground black pepper 1 sheet puff pastry, thawed if frozen 8 large eggs 1 1⁄2 c. heavy cream 1⁄2 c.

freshly grated white Cheddar cheese 1⁄2 c. freshly grated Gruyère cheese 3 cloves garlic, minced 1⁄4 c. chopped fresh herbs, like parsley, thyme and chives, plus more for serving Directions Preheat the oven to 425 degrees.

Heat a skillet over medium-low heat and add the bacon. Cook, stirring often, until the fat is rendered and the bacon is crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel to drain the excess grease.

Add the asparagus to the same skillet with a pinch of salt and pepper. Cook for about 5 minutes, just to soften it slightly. Remove it with the slotted spoon and place it on the paper towel with the bacon.

Lay the puff pastry in a 9- by 13-inch sheet pan. The pastry may go up the sides of the pan a bit. Poke it all over with a fork to keep it from bubbling up.

Whisk together the eggs, cream, cheeses, garlic and herbs until combined. Stir in a pinch of salt and pepper. Stir in the bacon and the asparagus.

Pour the egg mixture into the puff pastry crust. Bake for 25 to 30 minutes, until the center is no longer jiggly and the crust is golden. Remove and let cool slightly.

Sprinkle with the additional herbs. Slice into eight squares and serve. Breakfast is booming at US restaurants.

Is it also contributing to high egg prices? DEE-ANN DURBIN AP Business Writer *** Serves 4 to 6. These savory scones are wholesome, filling and perfect for a brunch picnic. Cooked bacon or sausage can be great options to use instead of ham, or use fresh herbs for a vegetarian option.

From “Last Minute Brunch Party,” by Amelia Wasiliev (Hardie Grant, 2025). 2 c. all-purpose flour, plus extra for dusting 1 tbsp.

baking powder 1 tbsp. superfine sugar 1⁄2 tsp. salt 1⁄2 tsp.

garlic powder 8 tbsp. (1 stick) cold unsalted butter, cut into small cubes 1 c. grated sharp Cheddar cheese 4 1⁄2 oz.

ham, finely chopped 3 tbsp. finely chopped chives 3⁄4 c. buttermilk, plus extra for brushing Directions Line a baking sheet with baking parchment.

In a large bowl, add the flour, baking powder, sugar, salt and garlic powder and stir to combine. Add the cold butter cubes and, working quickly, mix the butter through the flour mixture using a pinching motion with your fingertips. You want the mixture to have a crumbly, sandy consistency.

Add the Cheddar, ham and chives and stir with a fork to combine. Pour in the buttermilk, working it through the dry ingredients until it starts to come together to form a rough dough. Make sure not to overhandle the dough as this will result in tough scones.

Turn the mixture out onto a lightly floured counter and gently work the dough until it comes together and is easy to handle. If the dough is too wet, add a little flour, and if it’s too dry, add a little extra buttermilk. Transfer the ball of dough to your baking sheet and form it into a disk shape, about 8 inches in diameter.

Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges. Transfer the tray to the refrigerator to chill for 10 minutes before cooking. This will increase the height and flakiness of the scones.

Preheat the oven to 400 degrees. Using a pastry brush, lightly coat the top of the scones with buttermilk, then bake in the oven for 15 minutes, or until golden brown. Let cool on the baking sheet before serving warm with butter.

To make ahead: Make and shape the dough and leave them, covered, in the refrigerator overnight. Just brush them with buttermilk and pop them straight into a preheated oven the next morning. For brunch on the go, or a fun addition to the buffet table, Egg, Spinach and Feta Muffins fit the bill.

From “Love Gluten Free” by Megan McKenna (Hamlyn, 2025). (Luke Albert) *** Makes 10 muffins. Use these addictive, kid-friendly muffins as a warm-up to the main course or as part of a buffet.

These contain no flour at all — just a lovely selection of chopped vegetables in an egg batter, topped with feta, caramelized onions and walnuts. From “Love Gluten Free” by Megan McKenna (Hamlyn, 2025). Olive oil, for greasing and frying 8 eggs 1⁄2 tsp.

granulated garlic 1⁄2 tsp. sea salt flakes, plus extra for seasoning 1 tsp. freshly ground black pepper, plus extra for seasoning 1⁄2 c.

(1 oz.) fresh spinach, finely chopped 2 large tomatoes, finely chopped 1⁄2 c. (3 1⁄2 oz.

) feta cheese, crumbled 1 red onion, thinly sliced 2 tsp. brown sugar 2 tbsp. crushed walnuts Directions Preheat oven to 350 degrees.

Grease 10 holes of a muffin tin. Break eggs into a bowl, add the garlic, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper, then whisk together. Stir in the spinach and tomatoes.

Spoon the egg mixture into the prepared muffin tin and sprinkle the feta on top. Bake for 10 minutes. Meanwhile, drizzle olive oil into a small frying pan over medium heat.

When hot, fry onion for a few minutes, until translucent. Lower the heat, then add the brown sugar and season with extra salt and pepper. Allow to cook gently for about 10 minutes, until caramelized.

When muffins are done, remove them from the tin. Spoon a little caramelized onion and some crushed walnuts on top of each one and serve immediately. The US is on an egg hunt in Europe to ease prices at home VANESSA GERA and KERSTIN SOPKEAssociated Press *** Serves 6 to 8.

A classic French toast is one of my favorite brunch meals to cook. This baked casserole recipe hits all the good notes but is easier for a larger crowd because you don’t have to fry each toast slice. You can make it the night before so all you need to do is bake on the day.

For a sweet version, add mixed fresh berries or other fruit and ground cinnamon instead of the bacon. From “Last Minute Brunch Party,” by Amelia Wasiliev (Hardie Grant, 2025). 1 tbsp.

butter 1 loaf (1 lb.) brioche or challah bread, cut into thick slices 1 lb. bacon slices, cut into bite-size pieces 6 eggs 1⁄4 c.

soft brown sugar 1 tbsp. maple syrup, plus extra for serving 11⁄2 c. milk 1 c.

heavy cream Directions Grease a 9- by 13-inch Dutch oven with the butter. Halve each brioche slice and layer into the prepared dish. Set aside.

Fry the bacon in a large skillet over medium heat for 8 to 10 minutes, stirring occasionally so that all sides of the bacon are cooked and golden. In a large bowl, whisk together the eggs, brown sugar, maple syrup, milk and cream. Pour the creamy mix over the bread and turn the bread pieces so both sides are soaked.

Scatter the cooked bacon over the top. At this point you can cover and refrigerate, either overnight or until ready to cook. When ready to cook, preheat the oven to 350 degrees and bake for 45 to 50 minutes.

Check after 30 minutes. If the top and edges are browning too quickly, cover with aluminum foil. Once done, remove from the oven and let stand for 5 to 10 minutes before serving with extra maple syrup.

*** Serves 4. Never underestimate the power of a crispy breakfast potato. Especially one made with crispy bacon and sizzled rosemary.

Especially when that potato is sweet. This recipe checks all the breakfast boxes; refrigerated leftovers keep 2 to 3 days. From “Easy Everyday,” by Jessica Merchant (Rodale Books, 2025).

6 slices bacon 4 sweet potatoes, peeled and chopped into 1-in. cubes Kosher salt and freshly ground black pepper 3 tbsp. chopped fresh rosemary Directions Heat a large cast-iron skillet over medium-low heat and add the bacon.

Cook, stirring often, until the fat is rendered and the bacon is crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease. Increase the heat to medium.

Add the sweet potatoes to the skillet with a big pinch of salt and pepper. Toss them to coat in the bacon fat, then arrange them in a (mostly) single layer. Cook for about 8 minutes, letting the bottoms get golden and crisp, before tossing and cooking on another side.

Cook for another 8 to 10 minutes, then flip again. Repeat this until the potatoes are deeply golden and tender. Stir the rosemary into the skillet a few minutes before the potatoes are done.

Stir in the bacon and serve. The top breakfast restaurant chains in America The top breakfast restaurant chains in America The American breakfast is rooted in both tradition and innovation. Throughout the 1800s, many Americans ate high-protein breakfasts like bacon and eggs.

Later, as the industrial revolution led to less physically demanding work, lower-calorie breakfasts became all the rage. But as these meals mostly took place at home, decades would pass before breakfast became a staple on restaurant menus. In the mid-20th century, spots like The Original Pancake House began catering specifically to the morning crowd, elevating breakfast to a celebrated dining experience.

Quick-serve eateries like McDonald's, Ray's Kingsburger, and Burger King got in on the game in the 1970s, and the fast food breakfast was born. These days, the breakfast restaurant biz is thriving. According to IBISWorld, the industry generated approximately $14.

6 billion in the U.S. in 2024 alone.

These restaurants play a pivotal role in American food culture, not just as places to eat but also as social hubs. Breakfast joints have evolved to include everything from small diners to large-scale chains, each with their own spin on the most important meal of the day. To find the nation's favorite breakfast spots, Stacker gathered YouGov Ratings (current as of the second quarter of 2024) to rank the top 20 breakfast restaurant chains in America.

The list was ranked by the percentage of respondents who liked the chain and ties were broken by a higher "have heard of" figure. In terms of customer expectations, traditional breakfast staples—pancakes, waffles, and omelets—remain top picks. Some of the most famous chains include The Original Pancake House, with its classic American breakfast fare.

The coffee shop Starbucks has also earned a place on this list thanks to an expanded menu featuring items like egg bites, oatmeal, and sandwiches. Keep reading to see if your breakfast go-to spot made the list. You may also like: 10 different foods used in New Year's Eve traditions and the stories behind them #20.

Bruegger's Bagels - Have positive opinion of: 31% - Have heard of: 50% Founded in 1983 in Troy, New York, Bruegger's is best known for its New York-style bagels made fresh daily at more than 180 locations across the country. Customers love the variety of bagels, spreads, and breakfast sandwiches, particularly the classic bagel with Vermont cream cheese. Bruegger's Bagels remains a popular pick for breakfast and coffee breaks due to the restaurants' welcoming, cafelike atmosphere.

#19. Winchell's Donut House - Have positive opinion of: 33% - Have heard of: 52% "Home of the Warm 'n Fresh Donut," Winchell's Donut House serves up a wide variety of donuts and freshly brewed coffee. Founded in 1948 in Temple City, California, this West Coast classic features traditional donut flavors as well as seasonal and specialty varieties, all at affordable prices.

The nostalgic, no-frills ambiance adds to the donut chain's charm as a neighborhood breakfast stop. #18. Jack's - Have positive opinion of: 35% - Have heard of: 58% Best known for its hearty breakfast biscuits, this Southern fast-food chain was established in 1960 in Homewood, Alabama.

Jack's customers rave about the made-from-scratch biscuits, which come with a variety of proteins like sausage, eggs, and bacon. The restaurant's combination of affordable prices and a Southern comfort food menu keeps breakfast patrons coming back for more. #17.

Tropical Smoothie Cafe - Have positive opinion of: 36% - Have heard of: 58% Founded in 1997 in Destin, Florida, Tropical Smoothie Cafe has earned a reputation for its healthier breakfast options, like flatbreads and smoothie bowls. Fans of the Tropical Smoothie Cafe appreciate the chain's commitment to using fresh ingredients and the ability to customize smoothies and meals. Those with dietary restrictions, take note—vegetarian and gluten-free breakfast choices are also available.

#16. Caribou Coffee - Have positive opinion of: 37% - Have heard of: 71% Caribou Coffee first began brewing in 1992 in Edina, Minnesota, and has since become a favorite breakfast spot in 19 different states. Caribou emphasizes sustainability, and all handcrafted coffee drinks are brewed with 100% Rainforest Alliance certified coffee beans.

The chain's breakfast menu features sandwiches, pastries, and bagels, while unique drinks include the Mint Condition Mocha and the White Chocolate Espresso Shaker. You may also like: Headed to see the solar eclipse? Grab a bite at these favorite spots along the path of totality #15. The Coffee Bean & Tea Leaf - Have positive opinion of: 38% - Have heard of: 55% Dating back to 1963, The Coffee Bean & Tea Leaf is one of the oldest specialty coffee and tea chains in the U.

S. Premium coffee drinks like the Ice Blended beverages and a variety of breakfast pastries have put The Coffee Bean on the map. The coffeehouse also supplies extensive tea options, friendly customer service, and a comfortable setting for a morning cup of joe.

#14. Shoney's - Have positive opinion of: 38% - Have heard of: 67% Since opening in 1947 in Charleston, West Virginia, the family-style restaurant Shoney's has garnered a reputation for its classic American breakfast buffet. From pancakes and eggs to biscuits and gravy, Shoney's dishes up familiar comfort food at low prices.

The restaurant's family-friendly vibe encourages patrons to take their time tucking into the most important meal of the day. #12. Perkins American Food Co.

- Have positive opinion of: 43% - Have heard of: 69% Formerly known as Perkins Restaurant & Bakery, Perkins American Food Co. rebranded in 2024, more than 60 years after the first location opened in Cincinnati. Beloved for its all-day breakfast featuring pancakes, omelets, and freshly baked pies, Perkins remains a family-friendly favorite.

As for the chain's bestselling dishes, the "Great American Trio" can't be beat. Perkins' value meal includes buttermilk pancakes, applewood-smoked bacon, and eggs. #11.

Peet's Coffee - Have positive opinion of: 43% - Have heard of: 73% Since launching in Berkeley, California, in 1966, Peet's Coffee has attracted customers with richly flavored coffee made using high-quality beans and artisanal brewing techniques. A cup of joe at Peet's pairs well with breakfast offerings like pastries and sandwiches. Nearly 300 Peet's locations spread across the U.

S. serve perfectly roasted blends and tasty eats all day long. You may also like: Best pizza places in 25 major cities #10.

The Original Pancake House - Have positive opinion of: 45% - Have heard of: 67% The menu at the Original Pancake House features a plethora of hearty breakfast dishes, notably, the restaurant's signature pancakes and Dutch Baby. OPH has been a breakfast institution since opening in Portland, Oregon, in 1953. The large portions, homemade taste, and high-quality ingredients used in the pancakes and waffles have earned the chain a loyal following throughout the U.

S. #9. Einstein Bros.

Bagels - Have positive opinion of: 45% - Have heard of: 74% Many morning commuters appreciate the friendly, fast service at Einstein Bros. Bagels. The company, which was founded in 1995, has built a reputation on its fresh, handcrafted bagels and wide range of cream cheese spreads.

Einstein Bros. also brews a variety of coffee drinks and sells convenient grab-and-go breakfast sandwiches. #7.

Waffle House - Have positive opinion of: 59% - Have heard of: 94% Waffle House has more than earned its cult following. Since 1955, this Georgia-founded landmark has been a go-to for its famous waffles and other sizable breakfast dishes, like eggs, hash browns, and bacon. Waffle House's Southern diner vibe, 24-hour service, and affordability keep the booths at the restaurant chain's more than 1,900 locations across the country full and fans craving more.

#6. Cracker Barrel - Have positive opinion of: 60% - Have heard of: 95% The first Cracker Barrel opened in 1969 in Lebanon, Tennessee, and the franchise now has footholds across much of the U.S.

Cracker Barrel is perhaps most famous for its all-day breakfast menu, which includes biscuits, grits, and pancakes. The chain's rustic, homey feel and down-to-earth eats evoke a traditional Southern dining experience. Cracker Barrels' attached country stores also add to the restaurants' unique charm.

You may also like: Your morning coffee could help you live to 100. Here's how longevity experts drink theirs #5. Denny's - Have positive opinion of: 60% - Have heard of: 98% The home of the Original Grand Slam, Denny's got its start in 1953 in Lakewood, California.

The chain provides 24/7 service and classic, diner-style breakfast items like pancakes and omelets at any time of the day. Denny's has a nationwide presence in the U.S.

, making their locations an ideal choice for travelers and night owls alike. #4. Krispy Kreme - Have positive opinion of: 61% - Have heard of: 96% Originating in Winston-Salem, North Carolina, in 1937, Krispy Kreme lures customers with neon red "Hot Light" signs advertising the signature, melt-in-your-mouth glazed donuts.

Krispy Kreme's combination of quality and nostalgia keeps its pastries and coffee popular with guests of all ages. The chain's reach extends across the U.S.

and around the world—as of 2024, Krispy Kreme donuts can be eaten in more than 30 countries. #2. IHOP - Have positive opinion of: 67% - Have heard of: 95% Family-friendly breakfast chain IHOP—short for International House of Pancakes—was established in 1958 in Los Angeles.

Though famous for its namesake pancakes, the vast menu includes options like omelets, waffles, and crepes. IHOP's affordability and all-day breakfast appeal to both single diners and large groups alike. #13.

Tim Hortons - Have positive opinion of: 41% - Have heard of: 80% Canada's largest quick-service restaurant chain, Tim Hortons, opened in 1964 in Hamilton, Ontario. Though "Timmies" has become a Canadian icon, the chain has also won the hearts of breakfast lovers in the U.S.

Tim Hortons stands apart for its high-quality coffee and donuts, including the signature Timbits (donut holes). The restaurant chain's convenient, always available breakfast menu is ideal for a quick meal on the go. #8.

Starbucks - Have positive opinion of: 51% - Have heard of: 98% Starbucks has become synonymous with high-quality coffee. Founded in 1971 in Seattle, this quintessential coffee shop serves a wide range of beverages and added breakfast sandwiches to the menu in 2003. Starbucks has since expanded its offerings to include egg bites, oatmeal, and wraps.

The morning crowd enjoys the consistency of Starbucks' products, the restaurants' quick service, and the ability to customize drinks and breakfast items. #3. Dunkin' - Have positive opinion of: 65% - Have heard of: 97% Another donut legend, Dunkin', opened in 1950 in Quincy, Massachusetts.

The chain's famed coffee and donuts have inspired a devoted fan base, and Dunkin' also offers a growing number of breakfast sandwiches. Fast service, consistent coffee quality, and a variety of on-the-go breakfast items make Dunkin' a staple for the morning meal. #1.

Cinnabon - Have positive opinion of: 68% - Have heard of: 93% First served in 1985 in Seattle, Cinnabon's sticky buns still reign supreme today. The chain's signature cinnamon rolls are freshly baked and doused in sweet, gooey topping. Cinnabon has gained prominence in shopping malls and airports across the U.

S. and internationally, allowing customers easy access to these beloved pastries. Data reporting by Rob Powell.

Story editing by Cu Fleshman. Copy editing by Lois Hince. Photo selection by Lacy Kerrick.

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