7 Brunch Recipes Youve Probably Never Made Before

Brunch, that delightful amalgamation of breakfast and lunch, offers the perfect excuse to indulge in both sweet and savory dishes. While classics like pancakes, eggs benedict, and avocado toast are always a hit, why not shake things up a bit? Get ready to elevate your brunch game with these seven unique recipes that are sure to impress your friends and family.

1. Shakshuka with Feta and Spinach

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• 4-6 eggs
• 1/2 cup crumbled feta cheese
• 2 cups fresh spinach

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
2. Stir in diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Simmer for 10-15 minutes.
3. Using a spoon, make wells in the tomato mixture and crack eggs into them. Cover and cook until eggs are set to your liking, about 5-7 minutes.
4. Sprinkle feta cheese over the top and add fresh spinach. Serve hot with crusty bread or pita.

2. Lemon Ricotta Pancakes with Blueberry Compote

Ingredients for Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs
• Zest of 1 lemon
• Butter or oil for cooking

Ingredients for Blueberry Compote:

• 1 cup blueberries
• 2 tablespoons sugar
• Juice of 1/2 lemon

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix ricotta, milk, eggs, and lemon zest until smooth.
3. Combine wet and dry ingredients until just mixed.
4. Heat a skillet or griddle over medium heat and add butter or oil.
5. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface. Flip and cook until golden brown.
6. For the compote, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries burst and sauce thickens.
7. Serve pancakes topped with warm blueberry compote.

3. Savory Dutch Baby with Bacon and Gruyere

Ingredients:

• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk
• Salt and pepper to taste
• 4 slices bacon, cooked and chopped
• 1/2 cup shredded Gruyere cheese
• Chopped chives for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a blender, combine eggs, flour, milk, salt, and pepper. Blend until smooth.
3. Pour batter into a hot, buttered skillet or baking dish.
4. Sprinkle cooked bacon and Gruyere cheese on top.
5. Bake for 20-25 minutes until puffed and golden.
6. Garnish with chopped chives and serve immediately.

4. Smoked Salmon and Dill Mini Quiches

Ingredients:

• 1 sheet puff pastry, thawed
• 4 eggs
• 1/2 cup heavy cream
• 4 oz smoked salmon, chopped
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry and cut into circles to fit a muffin tin.
3. Press pastry circles into greased muffin tin cups.
4. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Stir in smoked salmon and dill.
6. Pour mixture into pastry cups.
7. Bake for 20-25 minutes until set and golden.
8. Let cool slightly before serving.

5. Chorizo and Sweet Potato Hash

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 sweet potato, diced
• 8 oz chorizo sausage, sliced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 eggs
• Chopped parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and sweet potato. Cook until sweet potato is tender, about 10 minutes.
2. Add chorizo and smoked paprika. Cook until chorizo is browned.
3. Make wells in the hash and crack eggs into them.
4. Cover and cook until eggs are set to your liking, about 5-7 minutes.
5. Season with salt and pepper, garnish with chopped parsley, and serve hot.

6. Raspberry Ricotta Croissant French Toast

Ingredients:

• 4 croissants, sliced in half
• 1 cup fresh raspberries
• 1 cup ricotta cheese
• 3 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Powdered sugar for dusting
• Maple syrup for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place croissant halves in a greased baking dish.
3. Spread raspberries and ricotta cheese between croissant halves.
4. In a bowl, whisk together eggs, milk, and vanilla extract.
5. Pour mixture over croissants, making sure they are well coated.
6. Bake for 25-30 minutes until golden and set.
7. Dust with powdered sugar and serve with maple syrup.

7. Matcha Green Tea Waffles with Coconut Whipped Cream

Ingredients for Waffles:

• 2 cups all-purpose flour
• 2 tablespoons matcha green tea powder
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 1/2 cup unsalted butter, melted
• 2 large eggs

Ingredients for Coconut Whipped Cream:

• 1 can (14 oz) coconut milk, chilled overnight
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat waffle iron according to manufacturer’s instructions.
2. In a bowl, whisk together flour, matcha powder, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, melted butter, and eggs.
4. Combine wet and dry ingredients until just mixed.
5. Cook waffles according to waffle iron instructions.
6. For the coconut whipped cream, scoop solidified coconut cream from chilled can into a bowl.
7. Add powdered sugar and vanilla extract. Whip until fluffy.
8. Serve waffles with a dollop of coconut whipped cream.

Brunch is the perfect opportunity to experiment with new flavors and dishes. Whether you’re hosting a gathering or simply treating yourself to a leisurely weekend meal, these unique recipes are sure to make your brunch experience unforgettable. So, grab your apron and get ready to impress with these culinary delights!