What started as a midday meal for late-night partiers has become a popular way to celebrate special occasions, connect with family and friends, or merely a way to enjoy a slow start to the day.
Brunch originated in England in the late 19th century and became widespread in the United States in the 1930s. Today, families and restaurants serve brunch for the social and culinary aspects of dining.
To help you plan a meal that is easy and delicious, we’ve gathered sweet and savory brunch recipes from our staff, copy editors and community board members.
• Monkey Bread
ALM Market Support Associate, Christie Deese
“All my favorite recipes come from dear friends and this one is no exception. Thanks to Susan Miller for a fun and comforting food that everyone loves! Her mom, Pat served this to her and her siblings growing up in Roswell. And now we make this for our kids!”
• 2 cans Pillsbury Grands buttermilk biscuits
• ¼-½ cup of sugar
• 1-2 tablespoons cinnamon
• ½ stick butter
• ½ cup brown sugar
Spray a bundt pan with non-stick spray. Cut biscuits into quarters. Combine sugar and cinnamon in a gallon plastic bag and add 5 pieces of biscuit at a time. Shake to coat. Transfer biscuit pieces to bundt pan. Continue until all the biscuit pieces are coated with sugar. Save the leftover sugar for topping. For the topping, melt butter and mix with brown sugar. Spoon over biscuit pieces in pan. Sprinkle any leftover sugar from gallon bag to the pan as well. Bake at 350 degrees for 35 to 40 minutes. Best served hot but you may make ahead and serve at room temperature.
• Three Cheese Quiche
ALM Executive Editor, Candi Hannigan
“Courtesy of my church friend Linda Wilson. I have fond memories of enjoying this treat with friends who met for a weekly small group when our children were young. Moms would gather and enjoy fellowship, and eat, of course.”
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 1 medium onion, chopped (about ½ cup)
• 2 tablespoons all purpose flour
• 4 eggs
• 1 cup milk
• ½ teaspoon salt
• ½ teaspoon dry mustard
• ½ teaspoon Worcestershire sauce
• 2 medium tomatoes, sliced
Mix cheeses, onion and flour. Spread in a greased pie plate, 10-inch by 1 ½-inch or 9-inch by 2-inch quiche dish. Beat eggs slightly, beat in milk, salt, mustard and Worcestershire sauce. Pour over cheese mix. Cook uncovered at 350 degrees for about 40 minutes or until set. Let stand 10 minutes, arrange tomato slices around the edges of the pie, overlapping slightly.
• Smoke a Fatty
ALM Controller, Denise Griffin
• 1 pound sausage
• 1 ½ pounds thick sliced bacon
• ¼ cup diced onions
• ¼ cup diced green peppers
• 1 pound sliced cheddar cheese
• ½ package refrigerated uncooked hash browns
• salt and pepper
Weave bacon slices (this will be the base for rolling your fatty). Roll out sausage inside a gallon baggie, when rolled to the size of your weaved bacon, cut baggie off, then lay sausage over weaved bacon slices. Layer shredded cheese. Mix together the hash browns, onions, peppers, salt and pepper. Layer mixture over the shredded cheese. Roll up on the diagonal (start with a corner and end with a corner) and secure the ends with toothpicks. Smoke at 250 degrees for 2 hours until it reaches an internal temperature of 165. Enjoy!
• Baked Cheese Grits
ALM Managing Editor, Jackie Loudin
“No self-respecting Southerner can host a brunch without serving grits!”
• 4 beaten eggs
• ½ cup milk
• 16 ounces cubed cheddar cheese
• ¼ teaspoon garlic powder
• 2 cups regular grits
• ¼ teaspoon pepper
• 1 teaspoon salt
• 6 cups chicken broth
• 1 stick butter
• 8 ounces grated sharp white cheddar cheese
Preheat oven to 350 degrees. Grease a 4-quart casserole dish. Bring the broth, garlic powder, salt and pepper to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 minutes. Add the cubed cheddar cheese and milk, and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar cheese and bake for 35 to 40 minutes or until set.
• Mini Chicken and Waffles
ALM Managing Editor, Jackie Loudin
“It doesn’t get much easier this! And they’re so cute!”
• Eggo Minis Waffles
• Chicken nuggets
(Make it really easy on yourself and order a tray from your favorite fast-food restaurant.)
• Maple syrup
Cook waffles and chicken nuggets as directed on packaging. Stack together using long toothpicks. Serve with warmed syrup and be prepared for the compliments to flow!
• Breakfast Burritos
ALM Art Director, Michelle McCulloch
“This is a family favorite camping recipe!”
• 1 roll of spicy sausage, browned
• ¼ cup chopped onion
• ¼ cup red bell peppers
• 2 tablespoons oil
• 1 bag Ore Ida frozen home fries
• 12 eggs beaten
• 2 cups shredded cheddar cheese
• 1 package of large flour tortillas
• Shredded cheese, sour cream, green onions and salsa for toppings.
Add oil to large frying pan, sauté onions and peppers and frozen potatoes. When potatoes are brown, add beaten eggs and browned sausage, stir constantly. Once eggs are cooked, sprinkle with 1 cup of cheese, let that melt. Warm tortillas in microwave for 30 seconds and let everyone add toppings to taste.
• Chicken Squares
Around Woodstock Community Board Member, Ross Wiseman
“Amie and I were newlyweds the first time she made chicken squares. She accidentally put in about 10 times the amount of salt that the recipe called for, and I was too newly married to speak my mind. I had eaten about half a square, while trying not to show my disgust. Amie saved me from eating the other half when she finally took her first bite and declared, ‘Whoa, something’s wrong!’ She says she believes I would have just kept smiling and would have eaten the whole thing without complaint had she not taken a bite and saved us from sure intestinal disaster. Enjoy this recipe and be sure to add the right amount of salt.”
• 2 cups cooked, shredded chicken breast
• 8 ounces softened cream cheese
• 1 small onion, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can of crescent rolls
Mix shredded chicken with cream cheese, onion, salt and pepper. Unroll crescent rolls and seal 2 triangles together to create a square. Add a huge tablespoon of chicken mixture to the center of each square. Bring all 4 corners of the crescent roll together, and seal them (it will look like a button). Bake at 350 degrees for 20 minutes.
• Mmmmm Hash Brown Potatoes
ALM Executive Editor, Candi Hannigan
• 2 pound bag frozen hash browns, shredded or diced
• ½ cup chopped onion
• 1 can cream of chicken soup
• 16 ounces sour cream
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup butter, melted
• 1 teaspoon salt
• 2 tablespoons butter
Mix all and pour into 9- by 13-inch baking dish, top with cornflakes mixed with 2 tablespoons of butter. Bake at 350 degrees for 1 hour, 15 minutes.
• Sweet Potato Wedges with Lime Dipping Sauce
Around Woodstock Community Board Member, Dan Thrailkill
“This is one of my favorite brunch recipes, because it’s fun − you eat it with your fingers − and it’s a great substitute for any type of regular potato hash. It’s also vegan friendly.”
• 3 sweet potatoes (about 1½ pounds), peeled and cut lengthwise into 8 wedges
• 2 tablespoon melted coconut oil or olive oil
• Kosher salt and freshly ground black pepper (to taste).
• ⅓ cup vegan mayonnaise
• ¼ teaspoon finely grated lime zest
• 2 teaspoons fresh lime juice
• Chopped fresh cilantro (for serving)
• ¼ teaspoon cayenne pepper (or to your spice level)
Preheat oven to 450 degrees. Toss sweet potatoes with oil on a foil-lined baking sheet. Season with salt and pepper. Roast for 25-30 minutes, turning once about halfway through, until potatoes are golden brown and crisp.
Meanwhile, whisk vegan mayonnaise or avocado, with cayenne pepper, lime zest and juice in a small bowl. Season fries with salt to taste, top with cilantro and serve with lime sauce for dipping.
• Breakfast Casserole
ALM Copy Editor, Eliza Somers
“My favorite brunch item is the breakfast casserole, which you can make the night before. I first heard it called the Christmas Breakfast Casserole, and the recipe varies depending on what you have in the fridge or whatever you fancy. I’m gluten free and use gluten-free bread and it is just as wonderful. I’ve also heard of people using hash browns instead of the bread.”
• 1 pound sausage or bacon
• 1 onion
• 1 package fresh mushrooms
• 1 green pepper
• 1 cup of shredded cheddar cheese
• 6 eggs, beaten
• 2 cups milk or milk alternative (coconut or almond milk)
• 6-8 slices of bread
• Salt and pepper to taste
Brown sausage or bacon and place on a plate with a paper towel to absorb the grease. Sauté onion, green pepper and mushrooms. Grease 13- by 9-inch pan. Tear apart bread and line the pan with the bread. Mix remaining ingredients in a bowl, add meat and veggies, then pour over bread. Cover with foil and chill overnight in fridge.
In the morning, preheat oven to 350 degrees. Cook, covered 40-60 minutes. Uncover and reduce temperature to 325 degrees and cook another 30 minutes or until set.
• Don’t Forget the Beverages!
One of the things that sets brunch apart from your typical breakfast or lunch, is that it’s perfectly acceptable to indulge in an adult beverage. In fact, it’s practically required.
Make it super simple and set up a mimosa or Bloody Mary bar and let your guests do the rest.