8 Fun Recipes Just for Breakfast & Brunch Time

Who doesn’t love a good breakfast and brunch?! Here are 8 simple, yummy, and fun recipes you will enjoy bring a twist to the meaning of brunch! 


Blackberry Corn Cakes With Peach-Maple Ice Cream 

(Recipe from foodandwine.com)


Makes 24 to 30 Corn Cakes

* Corn cakes, often referred to a hoe cakes or johnnycakes, are basically cornmeal corn cake; they can be savory or sweet. 


  • 1 cup all-purpose flour
  • ⅔ cup stone-ground yellow conrmeal
  • 1 ½ teaspoons baking powder
  • 3 tablespoons granulate sugar
  • ½ teaspoon salt
  • 2 ears of corn, kernels removed, cobs reserved
  • 1 ½ cups milk
  • 2 large eggs, separated
  • 5 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 pink blackberries, halved lengthwise
  • Confectioners’ sugar, for dusting Peach-Maple Ice Cream


  1. Preheat the oven to 200 degrees. In a large bowl, whisk the flour, cornmeal, baking powder, granulated sugar and salt. Working over a blender, use a table knife to scrape the milky liquid from the corn cobs. Add half of the corn kernels, the milk and the egg yolks to the blender and puree until smooth. Whisk the corn puree into the dry ingredients. Fold in the melted butter and the remaining corn kennels. 
  2. Using an electric mixer, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter, then carefully fold in the blackberries.
  3. Heat a large griddle. Brush the griddle lightly with butter. For each corn cake, pour a scant ¼ cup of batter onto the griddle and cook the cake over moderate heat until small bubbles appear on the surface, about 3 minutes. Flip the corn cakes and cook until golden, about 2 minutes longer. Transfer the corn cakes to a baking sheet and keep them warm in the oven while you prepare the rest. 
  4. Stack 4 or 5 warm corn cakes on each plate and dust with confectioners’ sugar. Top each stack with a scoop of Peach Maple Ice Cream and serve. 

Jalapeno Popper Bagels

(Recipe from Delish.com)


3 Servings, Total Time: 35 Mins. 


  • slices bacon
  • 8 oz. cream cheese, softened
  • 1/2 c. shredded white cheddar
  • 1 c. shredded Monterey Jack, divided
  • jalapeños, minced
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • bagels, halved
  • jalapeño, thinly sliced, for garnish


  1. Preheat oven to 350º. In a large nonstick skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop.
  2. In a large bowl, stir together cream cheese, white cheddar, 1/2 cup Monterey Jack, jalapeños, and garlic powder. Fold in chopped bacon and season with salt and pepper.
  3. Place bagels cut side up on a baking sheet and spread with cream cheese mixture. Top with remaining Monterey Jack. Bake until bagels are warmed through and cheese is melty, 10 to 12 minutes. Garnish each bagel half with a slice of jalapeño and serve.

Sheet Pan Brussels Sprouts Bacon Egg Hash 

(Recipe from Delish.com)



6 Servings, Total time: 35 Mins. 


  • 2 lb. brussels sprouts, trimmed and halved
  • 6  slices bacon, cut into 1″ pieces
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. buffalo sauce, plus more for serving
  • 1/2 tsp. garlic powder
  • Pinch crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • large Nellie’s Free Range Eggs
  • Freshly chopped chives, for garnish


  1. Preheat oven to 425°. In a large bowl, toss together Brussels sprouts, bacon, oil, buffalo sauce, garlic powder, and red pepper flakes. Season with salt and pepper, then spread into an even layer on a large baking sheet.
  2. Bake until bacon is crispy and brussels sprouts are just tender, 15 minutes.
  3. Using a wooden spoon, make 6 nests in the hash to reveal bottom of pan. Crack an egg into each hole and season with salt and pepper.
  4. Bake until eggs are cooked to your liking, 8 to 10 minutes more for a just-runny egg. Garnish with chives and serve with buffalo sauce.

Bloody Mary Pickles

(Recipe from Delish.com)

bloody pickles

3 servings, Total time: 35 Mins.


  • small cucumbers, such as Persians, ends trimmed and quartered lengthwise
  • lemon rounds
  • 1/3 c. tomato juice
  • 2 tbsp. lemon juice
  • 2 tsp. prepared horseradish
  • 1/2 tsp. black peppercorns
  • 1/2 tsp. salt
  • garlic clove, cut into thirds
  • Dash of hot sauce
  • 1/4 c. vodka


  1. Pack cucumbers, lemon rounds, and garlic into a 16-oz. glass jar.
  2. In a small saucepan over medium heat, combine tomato juice, lemon juice, horseradish, peppercorns, salt, and hot sauce. Bring to boil, stirring occasionally. Remove from heat and stir in vodka.
  3. Pour over cucumbers. Let cool completely, then seal with lid and refrigerate until cold.

Philly Cheesesteak Omelet

(Recipe from Delish.com)


2 servings, Total time: 35 Mins. 


  • 2 tbsp. extra-virgin olive oil, divided
  • onion, thinly sliced
  • 2  bell peppers, thinly sliced
  • 8 oz. button mushrooms, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 lb. sirloin steak, thinly sliced
  • large eggs
  • 3 tbsp. milk
  • 1 c. shredded provolone
  • 1 tbsp. butter


  1. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onions, peppers, and mushrooms and season with salt and pepper, then cook until softened, about 10 minutes.
  2. Move veggies to one side of skillet and heat remaining tablespoon oil. Add steak to empty side of skillet and season with salt and pepper. Cook until undersides develop a crust, about 2 minutes, then flip steak and cook 1 minute more for medium. Stir steak together with vegetables, then transfer to a plate.
  3. Make omelet: In the same skillet over medium heat, melt butter. In a small bowl, beat eggs and milk and season with salt and pepper, then pour half the egg mixture into skillet.
  4. Cook until eggs begin to set around edges, about 30 seconds, then use a spatula to gently lift around edges, allowing uncooked egg to flow to center. Once set, add a layer of provolone to one side of omelet, then top cheese with half the steak mixture. Top with another layer of provolone, then cover skillet with a lid and cook until melted, 1 minute. Use spatula to flip untopped side over to cover. Repeat with remaining ingredients for second omelet.

Strawberry Parfaits

(Recipe from weelicious.com)



  • 1 cup granola
  • 1 cup plain Greek yogurt
  • 1 cup sliced strawberries
  • honey to drizzle


1. In your prettiest glass or serving bowl, layer granola, Greek yogurt, a drizzle of honey, and the sliced strawberries. Repeat in that order until you fill your glass or serving bowl, finishing it with a dollop of Greek yogurt, another drizzle of honey, and a small whole strawberry on top.
2. Serve.

Chipotle Corn & Shrimp Cakes with Soft Boiled Eggs

(Recipe from Olive.com)

crab cakes

2 Servings, Total Time: 30 Mins


  • 300g loury potatoes, peeled and cut into chunks
  • 120 g raw peeled king prawns 
  • 40g sweetcorn kernels 
  • sun-dried tomatoes in oil 30g drained weight, finely chopped
  • 2 tbsp chipotle paste 
  • Large handful of coriander leaves , roughly chopped
  • 3 eggs 
  • 75g panko breadcrumbs 
  • 1 lime, juiced
  • 3 tbsp olive oil 
  • 30g baby spinach 
  • 10g toasted pine nuts 
  • Parmesan to serve


  1. Put the potatoes into a large pan of lightly salted, cold water and bring to the boil. Turn down to a simmer and cook for 15-20 minutes or until the potatoes are tender. Drain really well, tip into a bowl with a little seasoning, mash and cool.
  2. Cut the prawns into small, even chunks and tip them into a mixing bowl along with the mashed potato, sweetcorn, sun-dried tomatoes, chipotle, ½ the coriander and a good pinch of salt. Mix well and form into 4 patties about 1 1½m thick.
  3. Whisk 1 egg in a bowl and tip the breadcrumbs into a shallow dish. Dunk each cake into the egg and then breadcrumbs, making sure they are completely coated. Put onto a plate and chill for 15 minutes to firm up.
  4. Grind the remaining coriander and a pinch of salt to a smooth paste with a pestle and mortar. Stir in the lime juice and 1 tbsp of oil.
  5. Soft-boil the remaining eggs in a pan of boiling water for 6 minutes until just set. Remove with a slotted spoon and put into a bowl of cold water. Once cool enough to touch, peel and set to one side.
  6. Heat the remaining oil in a large non-stick frying pan over a medium heat and cook the shrimp cakes for 5-6 minutes each side or until golden and cooked through.
  7. To serve, scatter the spinach on to two serving plates and stack two shrimp cakes onto each plate. Slice the eggs in half and put one egg on top of each stack. Drizzle the coriander oil over the top and scatter over the pine nuts. Shave the Parmesan over both plates and serve immediately.

Glazed Berry Breakfast Tarts

(Recipe from goodhousekeeping.com)


Makes about 10-12 Servings, Total Time: 30 Mins.


  • 3 c. all-purpose flour
  • 1/4 c. granulated sugar
  • 4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 10 tbsp. butter, cut up and cold
  • 3/4 c. plus 2 tbsp. buttermilk
  • 3/4 c. raspberry or strawberry jam
  • 1 c. confectioners’ sugar
  • 1/2 tsp. vanilla extract
  • 1 tbsp. plus 1 tsp. milk
  • Red food coloring and coarse sugar, if desired


  1. Preheat oven to 425 degrees F. In food processor, pulse flour, granulated sugar, baking powder, baking soda and salt. Add butter; pulse until mixture resembles coarse crumbs. Transfer to large bowl; stir in buttermilk until dough comes together.
  2. Transfer to lightly floured surface; divide dough in half. Roll 1 piece dough into 15″ by 10″ rectangle; cut into six 5-in squares. Spread 1 tbsp. jam on half of each square; moisten squares’ edges with water. Fold pastry over filling; with fork, seal edges. Prick pastry all over. Transfer tarts to large baking sheet. Repeat with remaining dough and jam.
  3. Bake tarts 10 to 12 minutes or until golden. In medium bowl, stir confectioners’ sugar, vanilla, milk and food coloring, if using. When pastries are no longer hot, drizzle glaze over tops and sprinkle with sugar if using.

Check out 6 Yummy Fall Recipes to Try This Season!

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