18 Delicious Quick Brunch Recipes Easy

Hungry for a brunch that’s both quick and delicious? You’re in the right place! Whether you’re whipping up a meal for a lazy weekend or hosting a last-minute gathering, our roundup of 18 easy brunch recipes has got you covered. From fluffy pancakes to savory egg dishes, these crowd-pleasers are sure to impress without keeping you in the kitchen all morning. Let’s dive into these tasty ideas!

Avocado Toast with Poached Eggs

Wake up your taste buds with this creamy, crunchy, protein-packed breakfast that’s as easy to make as it is delicious. Perfect for those lazy Sunday mornings or a quick weekday fuel-up.

Ingredients

• 2 slices of your favorite bread (sourdough kicks it up a notch)
• 1 ripe avocado
• A squeeze of lemon juice
• A pinch of salt and pepper
• A couple of eggs
• A splash of vinegar (any kind works)
• A drizzle of olive oil
• Red pepper flakes for a little heat (optional)

Instructions

1. Pop your bread in the toaster until it’s golden and crispy. Tip: Keep an eye on it to avoid burning.
2. While the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash it up with a squeeze of lemon juice, salt, and pepper. Tip: Leave some chunks for texture.
3. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup, then gently slide them into the water. Cook for 4 minutes for a runny yolk. Tip: Stir the water gently to help the whites wrap around the yolk.
4. Spread the mashed avocado on the toasted bread. Carefully lift the poached eggs out of the water with a slotted spoon and place them on top.
5. Drizzle with olive oil and sprinkle with red pepper flakes if you like it spicy.

Rich, creamy avocado meets the silky yolk, all on a crunchy toast base. Try topping with microgreens for an extra fresh crunch or a sprinkle of everything bagel seasoning for more flavor.

Spinach and Feta Omelette

Just when you thought breakfast couldn’t get any better, this Spinach and Feta Omelette rolls in. Packed with flavor and ready in minutes, it’s your new morning game-changer.

Ingredients

• 3 large eggs
• A handful of fresh spinach, roughly chopped
• 1/4 cup crumbled feta cheese
• A splash of milk
• A couple of tbsp olive oil
• Salt and pepper, just a pinch

Instructions

1. Crack the eggs into a bowl, add a splash of milk, and whisk until smooth. Tip: Whisking introduces air, making your omelette fluffier.
2. Heat a couple of tbsp olive oil in a non-stick skillet over medium heat (about 350°F).
3. Throw in the chopped spinach, sauté for about 1 minute until just wilted. Tip: Don’t overcook the spinach; it’ll cook more with the eggs.
4. Pour the egg mixture over the spinach, tilting the pan to spread evenly.
5. Sprinkle the crumbled feta cheese on top, then season with a pinch of salt and pepper.
6. Let it cook undisturbed for 2 minutes, then fold the omelette in half with a spatula. Tip: Folding at the right time ensures a creamy center.
7. Cook for another minute, then slide onto a plate.

Velvety eggs meet the salty punch of feta and the freshness of spinach in every bite. Serve it with a side of avocado or a dash of hot sauce for an extra kick.

Banana Pancakes with Maple Syrup

Drop everything—these banana pancakes are about to become your Sunday morning staple. Fluffy, sweet, and drizzled with maple syrup, they’re the ultimate comfort food hack.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• 1 ripe banana, mashed
• 1 egg
• 3/4 cup milk
• A splash of vanilla extract
• 2 tbsp melted butter
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, mash the banana until smooth, then beat in the egg, milk, vanilla, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Serve hot with a generous drizzle of maple syrup.

Zesty banana flavor meets melt-in-your-mouth texture—these pancakes are a game-changer. Try stacking them high with extra banana slices and a dollop of whipped cream for Instagram-worthy brunch vibes.

Smoked Salmon and Cream Cheese Bagel

Hit up your taste buds with this Smoked Salmon and Cream Cheese Bagel—it’s the ultimate breakfast flex that’s as easy as it is delicious.

Ingredients

• 2 everything bagels, sliced in half
• 1/2 cup cream cheese, softened
• 4 oz smoked salmon
• a handful of capers
• a couple of thin red onion slices
• a splash of lemon juice
• a sprinkle of fresh dill

Instructions

1. Toast the bagel halves until golden and crisp, about 3 minutes in a toaster or under a broiler set to high.
2. Spread a generous layer of cream cheese on each bagel half—about 2 tbsp per half.
3. Layer on the smoked salmon, folding it gently to fit.
4. Scatter capers and red onion slices over the salmon for that briny crunch.
5. Drizzle a tiny splash of lemon juice over the top to brighten everything up.
6. Finish with a sprinkle of fresh dill for a herby kick.

Out of this world—the creamy cheese and smoky salmon play off the crunchy bagel and sharp onions like a breakfast symphony. Try it open-faced for an Instagram-worthy bite.

Greek Yogurt with Honey and Walnuts

Snag this creamy dreamy combo for a quick fix that’s both lush and crunch. Greek yogurt meets golden honey and toasty walnuts—breakfast just got a major glow-up.

Ingredients

• 1 cup of thick Greek yogurt
• A generous drizzle of honey
• A handful of walnuts, roughly chopped
• A tiny pinch of sea salt

Instructions

1. Scoop the Greek yogurt into a bowl, aiming for a smooth, even layer.
2. Warm the honey slightly for about 10 seconds in the microwave to make it extra drizzle-friendly.
3. Pour the warmed honey over the yogurt, letting it cascade down in ribbons.
4. Sprinkle the chopped walnuts on top, ensuring every bite gets some crunch.
5. Finish with a tiny pinch of sea salt to elevate all the flavors.

Dig into the contrast of cool, creamy yogurt with the warm, sticky honey and crunchy walnuts. Perfect as a morning kickstart or an afternoon pick-me-up—try it with a side of fresh fruit for extra vibes.

Scrambled Eggs with Chives and Goat Cheese

Here’s how to whip up the creamiest, dreamiest scrambled eggs you’ll ever taste—loaded with fresh chives and tangy goat cheese. Perfect for lazy weekends or a quick, fancy breakfast.

Ingredients

• 4 large eggs
• A splash of whole milk
• A couple of tablespoons of unsalted butter
• A small handful of fresh chives, chopped
• A quarter cup of crumbled goat cheese
• A pinch of salt
• A crack of black pepper

Instructions

1. Crack the eggs into a bowl, add a splash of milk, and whisk until just combined—don’t overdo it.
2. Heat a non-stick skillet over medium-low heat and melt the butter until it’s foamy but not brown.
3. Pour in the egg mixture. Let it sit for a few seconds, then gently push the eggs from the edges to the center with a spatula.
4. When the eggs are mostly set but still a bit runny, sprinkle in the chives and goat cheese. Fold gently to distribute.
5. Remove from heat when the eggs are softly set and slightly shiny—they’ll keep cooking off the heat.
6. Season with a pinch of salt and a crack of black pepper right before serving.

Velvety and rich, these scrambled eggs are a game-changer with the creamy goat cheese and sharp chives. Try them on toast with a drizzle of hot honey for an extra kick.

Blueberry Muffins with Lemon Glaze

Craving something sweet with a zesty kick? These blueberry muffins with lemon glaze are your next baking project—easy, fluffy, and bursting with flavor.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of sugar
• 1 tbsp of baking powder
• A pinch of salt
• 1 cup of milk
• 1/4 cup of melted butter
• 1 egg
• A splash of vanilla extract
• 1 cup of fresh blueberries
• For the glaze: 1 cup of powdered sugar and the juice of 1 lemon

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ones until just combined—overmixing leads to tough muffins.
5. Toss the blueberries in a little flour to prevent sinking, then fold them into the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean and the tops are golden.
8. While the muffins cool, whisk together the powdered sugar and lemon juice for the glaze.
9. Drizzle the glaze over the cooled muffins for that perfect tangy finish.

Fresh out of the oven, these muffins are moist and tender, with juicy blueberries in every bite. The lemon glaze adds a bright contrast, making them irresistible for breakfast or a snack. Try serving them warm with a dollop of whipped cream for an extra treat.

Quiche Lorraine with Shortcrust Pastry

Get ready to whip up a classic that never gets old. This Quiche Lorraine is your ticket to brunch fame, with a buttery shortcrust that crumbles just right.

Ingredients

• 1 1/4 cups all-purpose flour, plus a little extra for dusting
• 1/2 cup unsalted butter, cold and cubed
• A pinch of salt
• 3-4 tbsp ice water
• 6 slices bacon, chopped
• 1 cup heavy cream
• 3 large eggs
• A splash of whole milk
• 1/2 cup grated Gruyère cheese
• A couple of pinches of nutmeg

Instructions

1. Preheat your oven to 375°F. This ensures a crispy crust.
2. In a large bowl, mix flour and salt. Add butter, rubbing it in until it looks like breadcrumbs. Tip: Keep everything cold for a flaky pastry.
3. Gradually add ice water, just enough to bring the dough together. Wrap in cling film and chill for 30 minutes.
4. Roll out the dough on a floured surface, then line a 9-inch pie dish. Prick the base with a fork, line with parchment, and fill with baking beans. Blind bake for 15 minutes.
5. While the crust bakes, fry bacon until crispy. Drain on paper towels.
6. Whisk together cream, eggs, milk, and nutmeg. Stir in bacon and cheese.
7. Remove weights from the crust, pour in the filling, and bake for 30-35 minutes until set and golden. Tip: Let it rest for 10 minutes before slicing.

Buttery, creamy, and packed with smoky bacon, this quiche is a dream. Serve it warm with a crisp salad for the ultimate contrast.

French Toast with Cinnamon and Berries

Elevate your breakfast game with this French Toast that’s all about that crispy edge, custardy middle, and a berry-packed punch. It’s the kind of morning magic that’ll have you hitting the snooze button just to make it again.

Ingredients

• 4 slices of thick-cut brioche bread
• 2 eggs
• A splash of whole milk
• A couple of dashes of cinnamon
• A pinch of salt
• A handful of mixed berries (strawberries, blueberries, raspberries)
• A drizzle of maple syrup
• A knob of butter

Instructions

1. Crack the eggs into a wide bowl, add the milk, cinnamon, and salt. Whisk until it’s all buddy-buddy.
2. Heat a non-stick skillet over medium heat and melt that knob of butter until it’s foamy but not brown.
3. Dip each slice of brioche into the egg mix, letting it soak for about 10 seconds per side for maximum custard vibes.
4. Lay the soaked bread in the skillet. Cook for 2-3 minutes per side until golden and slightly crispy.
5. While the toast is doing its thing, toss the berries in a small pan with a splash of water and a drizzle of maple syrup. Heat until the berries just start to burst.
6. Plate the French toast, top with the warm berries, and finish with an extra drizzle of maple syrup because why not?

French toast comes out with a perfect contrast of textures—crispy on the outside, soft and eggy inside. The cinnamon and berries bring a sweet-tart balance that’s downright addictive. Try stacking them high and serving with a dollop of whipped cream for extra decadence.

Eggs Benedict with Hollandaise Sauce

Zero excuses needed to dive into this brunch classic. Eggs Benedict with Hollandaise Sauce is your golden ticket to weekend glory—rich, creamy, and downright decadent.

Ingredients

• 2 English muffins, split
• 4 eggs
• 4 slices of Canadian bacon
• A splash of white vinegar
• A couple of egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted
• A pinch of cayenne pepper
• Salt to wake it up

Instructions

1. Toast the English muffins until golden brown. Keep them warm.
2. Heat a skillet over medium. Fry the Canadian bacon until slightly crispy, about 2 minutes per side.
3. Fill a saucepan with water, add a splash of vinegar, and bring to a gentle simmer. Crack an egg into a small cup, then gently slide it into the water. Repeat with remaining eggs. Poach for 3-4 minutes for runny yolks.
4. Whisk the egg yolks and lemon juice in a bowl until thickened. Slowly drizzle in the melted butter, whisking constantly, until the sauce is smooth and creamy. Season with cayenne and salt.
5. Place a slice of Canadian bacon on each muffin half, top with a poached egg, and drown in Hollandaise.

That Hollandaise? Silky. The egg? Perfectly runny. Serve with a side of crispy hash browns or a light arugula salad to cut through the richness.

Chia Pudding with Almond Milk and Fresh Fruits

Transform your breakfast game with this no-fuss chia pudding that’s as nutritious as it is Instagram-worthy. Top it with whatever fruits you’ve got, and boom—breakfast is served.

Ingredients

• 1/4 cup chia seeds
• 1 cup almond milk (go for unsweetened to keep it light)
• A drizzle of honey (about 1 tbsp, but hey, you do you)
• A handful of fresh berries (strawberries, blueberries, you name it)
• A sprinkle of granola for that crunch

Instructions

1. Grab a mason jar or any container with a lid—this is your chia pudding’s new home.
2. Pour in the chia seeds and almond milk. Stir like you mean it to avoid any clumps.
3. Drizzle in the honey and give it another quick stir. Pro tip: Let it sit for a minute, then stir again to ensure everything’s well mixed.
4. Seal the jar and chill in the fridge overnight, or for at least 4 hours. The chia seeds need time to work their magic and thicken up.
5. When you’re ready to serve, top with fresh berries and a sprinkle of granola. Extra pro tip: Layer the pudding and fruits in a clear glass for that wow factor.
6. Dig in immediately, or let it sit for a few minutes if you prefer a thicker texture. Pro tip: The longer it sits, the more the flavors meld together.

The pudding’s creamy texture pairs perfectly with the fresh crunch of granola and the juiciness of the berries. Try layering it in a parfait glass for a brunch-worthy presentation that’ll have everyone asking for the recipe.

Breakfast Burrito with Sausage and Avocado

You’ve gotta try this breakfast burrito—it’s a game-changer with spicy sausage and creamy avocado. Perfect for those mornings when you need fuel fast.

Ingredients

– A couple of large eggs
– A splash of milk
– 1/2 cup of shredded cheddar cheese
– 2 tbsp of butter
– 1/2 lb of spicy sausage
– 1 ripe avocado, sliced
– A couple of large flour tortillas
– A pinch of salt and pepper

Instructions

1. Crack the eggs into a bowl, add a splash of milk, and whisk until fluffy.
2. Heat a non-stick pan over medium heat, melt 1 tbsp of butter, and pour in the eggs. Scramble them gently—don’t over-stir for fluffier eggs.
3. In another pan, cook the spicy sausage over medium-high heat until browned, about 5-7 minutes. Tip: Break it into small pieces as it cooks for even browning.
4. Warm the tortillas in a dry pan for about 30 seconds each side to make them pliable.
5. Assemble the burritos: layer scrambled eggs, sausage, avocado slices, and cheese on each tortilla. Tip: Leave space at the edges for easy rolling.
6. Fold the sides of the tortilla in, then roll tightly from the bottom up. Tip: If you’re meal prepping, wrap them in foil and reheat in the oven at 350°F for 10 minutes.
The burrito is a hearty mix of spicy, creamy, and cheesy—great with a dash of hot sauce or sliced jalapeños for extra kick.

Pancakes with Chocolate Chips and Whipped Cream

Dive into the ultimate breakfast treat that’s fluffy, chocolaty, and downright irresistible. Perfect for lazy weekends or when you need a sweet start to your day.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• 1 cup milk
• 1 egg
• 2 tbsp melted butter
• A handful of chocolate chips
• A dollop of whipped cream

Instructions

1. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, beat the egg, then mix in the milk and melted butter.
3. Pour the wet ingredients into the dry ones. Stir until just combined—lumps are okay!
4. Heat a non-stick pan over medium heat. Drop 1/4 cup of batter for each pancake.
5. Sprinkle a few chocolate chips onto each pancake while the first side cooks.
6. Flip when bubbles form on the surface, about 2-3 minutes. Cook the other side for 1-2 minutes.
7. Serve hot with a dollop of whipped cream on top.

Golden edges meet gooey chocolate pockets in every bite. Try stacking them high with extra whipped cream and a drizzle of maple syrup for Instagram-worthy pancakes.

Shakshuka with Feta and Parsley

Craving a dish that’s as vibrant as your feed? Shakshuka with Feta and Parsley is your go-to—easy, Instagram-worthy, and packed with flavor.

Ingredients

• A couple of tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, sliced
• A pinch of salt and pepper
• 1 tsp cumin
• 1 tsp paprika
• A can (28 oz) of crushed tomatoes
• 4 eggs
• A handful of feta cheese, crumbled
• A splash of parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: Use a cast iron for even cooking.
2. Add onion and garlic, sauté until golden, about 5 minutes.
3. Toss in bell pepper, cook until soft, another 5 minutes.
4. Season with salt, pepper, cumin, and paprika. Stir well.
5. Pour in crushed tomatoes, simmer for 10 minutes until thickened. Tip: Lower heat if it’s bubbling too much.
6. Make 4 wells in the sauce, crack an egg into each. Cover and cook for 5-7 minutes until whites set. Tip: For runny yolks, aim for 5 minutes.
7. Sprinkle feta and parsley on top right before serving.

Every bite is a mix of creamy, tangy, and herby goodness. Serve with crusty bread to scoop up all that saucy, eggy delight.

Granola with Yogurt and Mixed Berries

Elevate your breakfast game with this crunchy, creamy, and berry-packed delight that’s as easy to make as it is delicious.

Ingredients

• 2 cups of your favorite granola
• 1 cup of Greek yogurt
• A handful of mixed berries (strawberries, blueberries, raspberries)
• A drizzle of honey
• A splash of vanilla extract

Instructions

1. Grab a medium-sized bowl and spoon in the Greek yogurt.
2. Add a splash of vanilla extract to the yogurt and give it a quick stir to mix.
3. Take your granola and sprinkle it generously over the yogurt.
4. Wash your mixed berries, pat them dry, and scatter them on top of the granola.
5. Finish with a drizzle of honey over everything for that sweet touch.
6. Tip: For extra crunch, toast the granola in a pan over medium heat for 2-3 minutes before adding it.
7. Tip: If you’re not a fan of Greek yogurt, swap it out for any yogurt you prefer.
8. Tip: For a more decadent version, add a sprinkle of dark chocolate chips on top.

Zesty and fresh, this dish offers a perfect balance of textures and flavors. Serve it in a clear glass to show off those beautiful layers, or mix it all together for a hearty breakfast bowl.

Ham and Cheese Croissants

Ditch the boring breakfast—these ham and cheese croissants are your new morning glory. Flaky, buttery, and stuffed with melty goodness, they’re a game-changer.

Ingredients

• 2 large croissants, sliced in half
• 4 slices of deli ham
• 1 cup shredded cheddar cheese
• A splash of Dijon mustard
• A couple of tablespoons butter, melted

Instructions

1. Preheat your oven to 350°F—get it nice and toasty.
2. Lay out the croissant halves on a baking sheet. Spread a thin layer of Dijon mustard on each half for a tangy kick.
3. Layer two slices of ham on the bottom half of each croissant. Pile on the cheddar cheese—don’t be shy.
4. Pop the tops on and brush the outsides with melted butter for that golden, crispy finish.
5. Bake for 10-12 minutes until the cheese is bubbling and the croissants are golden brown. Keep an eye on them to avoid over-browning.
6. Let them cool for a minute—trust us, that cheese is lava-hot.

Look at that gooey cheese pull! Serve these bad boys with a side of fresh fruit or a crispy salad for the ultimate sweet-savory combo.

Smoothie Bowl with Spinach, Banana, and Peanut Butter

Craving a breakfast that’s both Instagram-worthy and packed with nutrients? This smoothie bowl is your ticket to a vibrant morning—no fancy skills needed.

Ingredients

• 2 cups of fresh spinach (pack it in!)
• 1 ripe banana (the spottier, the sweeter)
• 2 tbsp of creamy peanut butter (or crunchy if you’re feeling wild)
• 1/2 cup of almond milk (a splash more if you like it thinner)
• 1 tsp of honey (for that golden touch)
• A handful of ice cubes (keep it frosty)
• Toppings: granola, sliced banana, and a drizzle of peanut butter (go nuts!)

Instructions

1. Grab your blender—no need to wash it if you’re feeling lazy.
2. Toss in the spinach, banana, peanut butter, almond milk, honey, and ice. Blend on high for 30 seconds until smooth. Tip: If it’s too thick, add almond milk a tablespoon at a time.
3. Pour the smoothie into a bowl. Now’s the fun part—decorate! Tip: Use the back of a spoon to swirl that peanut butter drizzle like a pro.
4. Top with granola and banana slices for crunch. Tip: Add a pinch of sea salt to elevate the flavors.

Light, creamy, and with just the right amount of crunch, this bowl is a texture dream. Serve it with a side of sunshine for the ultimate morning vibe.

Tomato and Mozzarella Bruschetta

Nailing the perfect summer snack? This Tomato and Mozzarella Bruschetta is your go-to. Crispy, fresh, and ridiculously easy to whip up.

Ingredients

• A couple of ripe tomatoes, diced
• A handful of fresh basil, chopped
• A splash of balsamic vinegar
• A drizzle of olive oil
• A pinch of salt and pepper
• 1 baguette, sliced
• 1 cup of fresh mozzarella, diced
• 1 clove of garlic, halved

Instructions

1. Preheat your oven to 375°F. This ensures your bread gets perfectly crispy.
2. Arrange the baguette slices on a baking sheet. Toast them in the oven for about 5 minutes, or until golden. Tip: Keep an eye on them to avoid burning.
3. While the bread toasts, mix the diced tomatoes, mozzarella, and basil in a bowl. Add a splash of balsamic vinegar and a drizzle of olive oil. Season with a pinch of salt and pepper. Tip: Let this sit for a few minutes to marinate.
4. Once the bread is toasted, rub each slice with the halved garlic clove for that extra kick. Tip: The warmth of the bread helps release the garlic’s flavor.
5. Top each garlic-rubbed slice with the tomato and mozzarella mixture. Serve immediately.

Light, fresh, and bursting with flavor, this bruschetta is perfect for a quick snack or a fancy appetizer. Try serving it on a wooden board for that Instagram-worthy presentation.

Conclusion

Just like that, you’ve got 18 scrumptious quick brunch recipes to shake up your mornings! Whether you’re feeding a crowd or treating yourself, these easy-to-follow dishes promise to delight. Don’t forget to whip up your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the brunch love. Happy cooking!

Bella Bacinos