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Asparagus Scramble Biscuits start with square bacon-flecked cornmeal biscuits you can make ahead. The morning of your brunch, scramble the egg-veggie mixture, fill the biscuits and bake to heat and melt the cheese.
This recipe makes an easy, fun layered breakfast. Use fat-free products for rich taste without extra calories. Layer most ingredients ahead, then add the granola and serve.
Your turn to host brunch? Go for simple. Shape Make-Ahead Orange-Caramel Rolls the night before to bake alongside Ham-and-Egg Cups the next morning.
The breakfast spread at Turkey Run Inn at Turkey Run State Park in east-central Indiana often includes this warm-from-the-oven casserole. Cream cheese is the secret ingredient in this recipe, which gets a generous topping of blueberry or maple syrup.
Add sage, basil or mint to give a delicate flavoring to crepes, then fill with a fresh-tasting yogurt-fruit mixture. Use whatever fruit combination you prefer; the recipe calls for strawberries, bananas and kiwifruit.
An easy-to-use frozen spinach souffle makes this quiche's eggy-sausage filling simple to prepare. The recipe is from the Goldmoor Inn near Galena, Illinois.
"This very simple fruit dish goes over big," says Mary Jo Smith, describing this parfait from Hidden Lake Bed and Breakfast in Jonesboro, Illinois. Mary Jo serves it in sundae glasses with a swirl of yogurt on top. For a variation, add raspberries to the peaches.
Tuck cherry pie filling and cream cheese between cinnamon-flavored bread slices for this breakfast sensation from a Dale, Wisconsin, restaurant.
Make this appealing egg dish in just 20 minutes. Packaged hash browns form the nest, and the filling is a simple scramble of eggs and chives topped with cheese.
Lyndy Ireland cooks up breakfast favorites such as this classic biscuit mix recipe for her guests at Triangle Ranch in western South Dakota. She tops the Sausage Pie with refreshing salsa and serves it on replicas of her grandmother's china.
Lace colorful seasonal fruit with a bit of bubbly in wide-mouth champagne glasses for a sparkling brunch dish.
Fill these sweet little yeast buns with strawberry preserves and a cream mixture or purchased lemon curd. Sprinkle with powdered sugar.
This recipe comes from Ina Pinkney, owner of Ina's Kitchen in Chicago. She makes three kinds of pancakes: whole wheat oatmeal, gingerbread with lemon cream and these sour cream cakes. "I believe in pancakes so good, you don't need syrup," she says. Serve them with a warm fruit compote on the side.
Eggs Benedict gets a makeover with this turkey-spinach version from Flo restaurant in Chicago. A smooth lemon-basil hollandaise tops the dish.
This easy recipe makes a refreshing dessert--perfect for a brunch. Prepare the sour-cream sauce the day before your party, then just layer the sauce and fruit in parfait glasses before serving.
Frozen or refrigerated cinnamon roll dough simplifies our recipe for Breakfast Monkey-Bread Rolls. Baking these rolls in muffin cups cleverly corrals their syrupy topping.
The recipe for these lavish, easy-to-make cheese omelets comes from award-winning Cafe Patachou in Indianapolis.
Diners at Ina's Kitchen in Chicago get a giant Parmesan-sprinkled wedge of this baked frittata served with sauteed tomatoes. We like it with a marinara sauce, too.
Serve this easy quick bread with flavored cream cheeses for a pretty brunch presentation. If you bake an extra loaf, it will keep up to a month in your freezer.
Fresh-from-the-garden herbs added to softened cream cheese and chopped roast beef make a tasty twist on traditional English sandwiches in Beef-on-Rye Canapes. Another classic tiny treat: Egg-and-Herb Tea Sandwiches, made with hard-cooked eggs and fresh-snipped watercress, chives or parsley.
This sweet-and-tart biscuit recipe comes from berry grower Natura Farms in Forest Lake, Minnesota. "The first time I made this for my family of seven, I doubled the batch, and we had no leftovers!" Natura's Judy Otten says.
Top cream puffs with nutty-tasting Gruyere cheese, and stir-fry an assortment of vegetables with basil, chives and parsley to toss with chicken for a colorful filling. The recipe comes from Rosemary Divock of Lake Geneva, Wisconsin, author of Growing and Using Herbs in the Midwest.
This rich dessert from Hubbell House in Mantorville, Minnesota, makes a sweet addition to any brunch. Creamy pudding surrounds a layer of raspberry jam or preserves, all topped with Whiskey River Sauce.
Curly noodles, almonds, sesame seeds and rice vinegar blend in this crunchy, tangy brunch or luncheon salad from a West Des Moines, Iowa, reader.
The intense flavor of this tiny-leafed herb teams up with lemon peel for the lemony scent in this sweet quick bread.
Although this recipe has a lot of steps, it's worth the effort. Bread a poached egg with a crisp coating, then place it on top of a baked ricotta-Fontina torte and drizzle with a cheesy mushroom sauce.
Fresh veggies and herbs blend into a light and creamy sauce for a delicate yet substantial main dish.
Sage, dry mustard and a pinch of red pepper add zip to these scones. Serve warm with butter, if you like.
An Allentown, Wisconsin, resident remembers her mother making an egg dish called "goldenrod toast." This dish is a take-off on that, using fresh asparagus and herbs.
Family-pleasing favorites such as bacon, ham, cheese, potatoes and eggs combine in this simple, hearty brunch or breakfast dish. Pork producers Monica and Randy Duffe of Wilton, Iowa, contributed the recipe.
Prosciutto and shiitake mushrooms give this cheesy egg casserole added flavor and texture. Try serving with warm-from-the-oven corn bread and roasted red potatoes.
These moist, citrus-flavored rolls come from the Deutschheim State Historic Site in Hermann, Missouri. Our make-ahead directions let you prepare and shape the rolls the day before your brunch, then just heat and serve.
Give your brunch a sweet ending with Party Cream Puffs. Cocoa Whipped Cream with a hint of orange fills golden pastry puffs, topped with drizzles of creamy Chocolate Glaze.
Juicy sliced tomatoes crown this pizza-like strata, along with Canadian bacon, French bread and mozzarella sprinkled with Italian seasonings. Also shown: Cinnamon-Raisin Yogurt Biscuits, cinnamon-spiced biscuits with half the fat of regular biscuits.
Plump blueberries create a juicy filling in this old-fashioned sour cream coffee cake from The White Gull Inn in Fish Creek on Wisconsin's Door County Peninsula.
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