20 Refreshing Summer Brunch Recipes Delightful

Nothing says summer like a leisurely brunch filled with fresh, vibrant flavors that dance on your palate. Whether you’re hosting a sunny gathering or treating yourself to a quiet morning, our roundup of 20 Refreshing Summer Brunch Recipes is your ticket to a delightful meal. From zesty salads to sweet, juicy fruits, these dishes are sure to brighten your table and your day. Let’s dive in!

Avocado Toast with Poached Eggs

Zesty mornings call for something fresh and fulfilling, and that’s where this avocado toast with poached eggs comes in. It’s simple, delicious, and just the thing to kickstart your day.

Ingredients

• 2 slices of sourdough bread (or any hearty bread you like)
• 1 ripe avocado (look for one that’s slightly soft to the touch)
• 2 large eggs (fresh eggs poach better)
• 1 tbsp white vinegar (helps the eggs hold their shape)
• Salt and pepper (adjust to taste)
• Red pepper flakes (optional, for a bit of heat)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Fill a medium pot with about 3 inches of water, add the vinegar, and bring to a gentle simmer over medium heat. The vinegar helps the eggs coagulate faster.
2. While the water heats, toast the sourdough bread until golden and crisp. Keep an eye on it to avoid burning.
3. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, leaving some chunks for texture. Season with salt and pepper.
4. Once the water is simmering, crack one egg into a small cup. Gently slide the egg into the water. Repeat with the second egg. Cook for 3-4 minutes for a runny yolk, or longer if you prefer it firmer.
5. Spread the mashed avocado evenly on the toasted bread. Carefully remove the poached eggs with a slotted spoon, let excess water drain off, and place them on top of the avocado.
6. Drizzle with olive oil, sprinkle with red pepper flakes if using, and add a final pinch of salt and pepper.

Enjoy the creamy avocado paired with the rich, runny egg yolk—it’s a match made in breakfast heaven. Try topping it with microgreens or a squeeze of lemon for an extra fresh twist.

Summer Berry Pancakes

Warm mornings call for something special, and these Summer Berry Pancakes are just the ticket. You’ll love how the fresh berries burst with flavor in every bite, making breakfast feel like a celebration.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, you can use half all-purpose, half whole wheat)
• 1 tbsp sugar (adjust to taste)
• 2 tsp baking powder (ensure it’s fresh for the fluffiest pancakes)
• 1/2 tsp salt
• 1 cup milk (any kind works, but buttermilk adds a nice tang)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1 cup mixed summer berries (blueberries, raspberries, and sliced strawberries work great)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, beat the milk, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: A few lumps are okay; overmixing makes pancakes tough.
4. Gently fold in the mixed berries.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Wait until bubbles form on the surface before flipping, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve immediately. Tip: Keep pancakes warm in a 200°F oven if cooking in batches.

Just imagine the fluffy pancakes dotted with juicy berries, a perfect balance of sweet and tart. Drizzle with maple syrup or a dollop of whipped cream for an extra indulgent touch.

Chilled Cucumber Soup

On a hot summer day, you’re probably looking for something light and refreshing to cool you down. This chilled cucumber soup is just the ticket—easy to make and packed with fresh flavors.

Ingredients

• 2 large cucumbers, peeled and seeded (English cucumbers work best)
• 1 cup plain Greek yogurt (for extra creaminess)
• 2 tbsp fresh lemon juice (adjust to taste)
• 1 small garlic clove, minced (or 1/2 tsp garlic powder)
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup cold water (to thin the soup as needed)

Instructions

1. Chop the cucumbers into rough chunks for easier blending.
2. In a blender, combine the cucumbers, Greek yogurt, lemon juice, garlic, dill, olive oil, salt, and pepper.
3. Blend on high until the mixture is completely smooth, about 1-2 minutes. Tip: If the soup is too thick, add cold water a little at a time until you reach your desired consistency.
4. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Tip: The flavors will develop more as the soup chills, so don’t over-season at this stage.
5. Transfer the soup to a bowl or container, cover, and refrigerate for at least 2 hours, or until thoroughly chilled. Tip: For a quicker chill, you can pour the soup into a shallow dish to increase the surface area.
6. Before serving, give the soup a quick stir and adjust the consistency with a splash of cold water if it has thickened too much in the fridge.

Kind of like a liquid salad, this soup is crisp, tangy, and herbaceous. Serve it in chilled bowls with a drizzle of olive oil and a sprinkle of fresh dill for an extra touch of elegance.

Grilled Peach and Burrata Salad

Alright, let’s dive into making this Grilled Peach and Burrata Salad that’s perfect for those warm summer evenings. It’s a breeze to put together and packs a punch of flavor with every bite.

Ingredients

• 2 ripe peaches, halved and pitted (firm but ripe works best)
• 4 oz burrata cheese (keep it chilled until ready to use)
• 2 cups arugula (or any greens you prefer)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic glaze (adjust to taste)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. Brush the peach halves lightly with olive oil to help them caramelize without drying out.
3. Place the peaches cut side down on the grill. Grill for 3-4 minutes until you see nice grill marks and the peaches soften slightly.
4. While the peaches grill, arrange the arugula on a serving platter for a quick assembly later.
5. Once grilled, let the peaches cool for a minute, then slice them into thinner wedges for easier eating.
6. Tear the burrata into large pieces and scatter over the arugula, then top with the grilled peach slices.
7. Drizzle the balsamic glaze over the salad, then sprinkle with salt and black pepper to finish.

Out of this world, right? The creamy burrata pairs beautifully with the smoky, sweet peaches, and the arugula adds a peppery crunch. Try serving it with a slice of crusty bread to scoop up every last bit of cheese and glaze.

Lemon Blueberry French Toast Casserole

Fancy a breakfast that feels like a hug? This lemon blueberry french toast casserole is your answer. It’s sweet, tangy, and perfect for lazy weekends or brunch with friends.

Ingredients

• 1 loaf brioche bread, cubed (stale bread works best)
• 2 cups fresh blueberries (frozen can work in a pinch)
• 4 large eggs
• 1 cup whole milk (or half-and-half for extra richness)
• 1/2 cup granulated sugar
• 1 tbsp lemon zest (about 1 large lemon)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted (for greasing the dish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
2. In a large bowl, whisk together eggs, milk, sugar, lemon zest, vanilla extract, cinnamon, and salt until well combined.
3. Add the cubed brioche bread to the bowl. Gently toss until all the bread is evenly coated with the egg mixture. Let it sit for 10 minutes to absorb the liquid.
4. Fold in the blueberries gently to avoid crushing them. Pour the mixture into the prepared baking dish, spreading it out evenly.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.
6. Let the casserole cool for 5 minutes before serving. This rest time helps it set further, making it easier to slice.

The casserole comes out fluffy with bursts of juicy blueberries and a hint of lemon. Serve it with a drizzle of maple syrup or a dollop of whipped cream for an extra treat.

Watermelon Feta Salad with Mint

Perfect for those sweltering summer days, this watermelon feta salad with mint is a refreshing blend of sweet and savory. You’ll love how easy it is to throw together, making it a go-to for picnics or lazy dinners.

Ingredients

• 4 cups cubed watermelon (about 1-inch pieces)
• 1 cup crumbled feta cheese (block feta gives better texture)
• 1/4 cup fresh mint leaves, thinly sliced (plus extra for garnish)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp lime juice (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, combine the cubed watermelon and crumbled feta cheese.
2. Drizzle the olive oil and lime juice over the watermelon and feta mixture.
3. Gently toss the salad to coat the ingredients evenly, being careful not to break the watermelon pieces.
4. Sprinkle the thinly sliced mint leaves and black pepper over the salad.
5. Toss the salad once more lightly to distribute the mint and pepper.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.
7. Garnish with additional mint leaves if desired.

Delightfully crisp and juicy, this salad offers a perfect balance of flavors with every bite. Serve it chilled on a hot day for maximum refreshment, or pair it with grilled meats for a satisfying contrast.

Smoked Salmon and Cream Cheese Bagels

Let’s talk about a breakfast classic that never gets old—smoked salmon and cream cheese bagels. It’s simple, satisfying, and feels a little fancy without any fuss.

Ingredients

• 2 bagels, sliced (everything or plain bagels work great)
• 4 oz cream cheese, softened (leave it out for 30 minutes to spread easily)
• 4 oz smoked salmon (look for wild-caught for the best flavor)
• 1 tbsp capers, drained (optional, for a briny kick)
• 1/4 red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill if fresh isn’t available)
• 1 tsp lemon zest (brightens up the whole dish)
• Black pepper, to taste (freshly cracked is best)

Instructions

1. Toast the bagel slices in a toaster or oven at 350°F for 5 minutes until golden and crisp.
2. Spread a generous layer of cream cheese on each bagel half. Pro tip: Warm cream cheese spreads smoother.
3. Layer the smoked salmon evenly over the cream cheese. Tear it into smaller pieces if needed.
4. Scatter capers and red onion slices over the salmon. The capers add a nice salty pop.
5. Sprinkle fresh dill and lemon zest on top. The zest adds a fresh, citrusy note.
6. Finish with a crack of black pepper. Adjust the amount to your liking.

Ultimate comfort in every bite—the creamy cheese, silky salmon, and crunchy bagel create a perfect harmony. Try serving these open-faced with a side of crisp cucumber slices for a refreshing contrast.

Tomato Basil Quiche

Tomato basil quiche is the perfect dish to whip up when you’re craving something savory yet light. It’s packed with fresh flavors and has a comforting, homey vibe that’s hard to resist.

Ingredients

• 1 pie crust (store-bought or homemade for extra flair)
• 4 large eggs (room temperature for better mixing)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded mozzarella cheese (freshly grated melts better)
• 1 large tomato, thinly sliced (pat dry to avoid soggy crust)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, trimming edges if necessary.
2. In a large bowl, whisk together the eggs and heavy cream until smooth. Tip: A fork works great for this!
3. Stir in the mozzarella cheese, basil, salt, and pepper into the egg mixture. Mix well to combine.
4. Arrange the tomato slices evenly over the bottom of the pie crust. Tip: Overlapping slightly is okay for full coverage.
5. Carefully pour the egg mixture over the tomatoes, ensuring it’s evenly distributed.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check at 30 minutes to avoid overbaking.
7. Let the quiche cool for 5 minutes before slicing. Garnish with additional basil if desired.

Fluffy, cheesy, and bursting with the freshness of tomato and basil, this quiche is a crowd-pleaser. Serve it warm with a side salad for a complete meal, or enjoy a slice cold the next day—it’s just as delicious!

Strawberry Spinach Salad with Poppyseed Dressing

Fresh strawberries and tender spinach come together in this vibrant salad, topped with a sweet and tangy poppyseed dressing. It’s the perfect mix of sweet, savory, and crunchy, making it a hit for any occasion.

Ingredients

• 6 cups fresh spinach, washed and dried (baby spinach works best)
• 1 cup strawberries, hulled and sliced (add more if you love strawberries)
• 1/4 cup sliced almonds, toasted (for extra crunch)
• 1/4 cup crumbled feta cheese (or goat cheese for a creamier texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp honey (adjust to taste)
• 1 tbsp white wine vinegar (apple cider vinegar works too)
• 1 tsp poppy seeds
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, combine the spinach, strawberries, almonds, and feta cheese. Toss gently to mix.
2. In a small bowl, whisk together the olive oil, honey, white wine vinegar, poppy seeds, salt, and black pepper until well combined. Tip: Taste the dressing and adjust the sweetness or acidity to your liking.
3. Drizzle the dressing over the salad just before serving. Toss lightly to coat all the ingredients evenly. Tip: Adding the dressing right before serving keeps the spinach from wilting.
4. Serve immediately for the best texture and flavor. Tip: For an extra touch, garnish with additional sliced strawberries or a sprinkle of poppy seeds.

Unbelievably fresh and bursting with flavors, this salad is a delightful contrast of textures. Try serving it alongside grilled chicken or fish for a complete meal that’s as nutritious as it is delicious.

Corn and Zucchini Frittata

Breakfast just got a whole lot more exciting with this corn and zucchini frittata. It’s packed with fresh flavors and comes together in no time, making it perfect for busy mornings or a lazy weekend brunch.

Ingredients

• 6 large eggs (room temperature for best results)
• 1/2 cup whole milk (or any milk you prefer)
• 1 cup fresh corn kernels (about 2 ears, or frozen if out of season)
• 1 medium zucchini, diced (about 1 cup)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking.
2. In a large bowl, whisk together the eggs and milk until fully combined. Tip: A fork works great for this.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add zucchini and corn, sautéing for about 5 minutes until slightly softened.
4. Pour the egg mixture over the veggies in the skillet. Do not stir. Sprinkle with salt and pepper.
5. Cook on the stove for 2 minutes, then transfer to the oven. Bake for 15-20 minutes until the eggs are set and the top is lightly golden.
6. Sprinkle cheese over the top during the last 2 minutes of baking for a melty finish. Tip: Watch closely to avoid overbrowning.

Golden and fluffy, this frittata is a delight with its creamy center and crispy edges. Serve it with a side of avocado or a fresh salad for a complete meal that’s as nutritious as it is delicious.

Peach and Raspberry Smoothie Bowls

Just imagine starting your day with a burst of fruity freshness that’s as delightful to look at as it is to eat. You’re in for a treat with these Peach and Raspberry Smoothie Bowls, perfect for those mornings when you want something quick, nutritious, and downright delicious.

Ingredients

• 1 cup frozen peaches (thaw slightly if too hard)
• 1/2 cup frozen raspberries (keep some aside for topping)
• 1/2 cup Greek yogurt (for creaminess, or substitute with almond milk for a lighter version)
• 1 tbsp honey (adjust to taste)
• 1/4 cup granola (for crunch)
• A few mint leaves (for garnish, optional)

Instructions

1. In a blender, combine the frozen peaches, raspberries, Greek yogurt, and honey. Blend on high until smooth, about 1 minute. Tip: If the mixture is too thick, add a splash of water or almond milk to reach your desired consistency.
2. Pour the smoothie into a bowl. The texture should be thick enough to hold toppings without sinking.
3. Sprinkle the reserved raspberries and granola over the top. Tip: For extra texture, toast the granola lightly before adding.
4. Garnish with mint leaves if using. Tip: A drizzle of honey on top adds a nice touch of sweetness and shine.

Dig into this vibrant bowl where the creaminess of the smoothie meets the crunch of granola and the tartness of raspberries. It’s a playful mix of textures and flavors that’ll make your morning routine something to look forward to.

Eggs Benedict with Hollandaise Sauce

Zesty mornings call for something special, and what’s better than Eggs Benedict with Hollandaise Sauce? You’ve got the perfect combo of creamy, tangy, and rich flavors that’ll make any breakfast feel like a celebration.

Ingredients

• 4 English muffins, split (toast them lightly for extra crunch)
• 8 slices Canadian bacon (or ham, if you prefer)
• 8 eggs (fresh is best for poaching)
• 1 tbsp white vinegar (helps the eggs hold shape)
• 1 cup unsalted butter, melted (clarified butter works too)
• 3 egg yolks (room temperature blends easier)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp cayenne pepper (adds a subtle kick)

Instructions

1. Fill a large pot with water, add vinegar, and bring to a gentle simmer over medium heat.
2. While water heats, toast English muffins until golden brown. Keep them warm.
3. In a skillet over medium heat, warm the Canadian bacon until slightly crispy, about 2 minutes per side.
4. For the Hollandaise, whisk egg yolks and lemon juice in a bowl until thickened, about 1 minute.
5. Slowly drizzle in melted butter while whisking continuously to emulsify. Season with salt and cayenne.
6. Poach eggs in simmering water for 3-4 minutes for runny yolks. Use a slotted spoon to remove.
7. Assemble by placing a muffin half, then bacon, then egg on each plate. Spoon Hollandaise over the top.

Velvety Hollandaise drapes over the perfectly poached eggs, creating a dish that’s as luxurious as it is comforting. Try adding a sprinkle of chives or smoked paprika for a pop of color and flavor.

Cold Brew Coffee Popsicles

You know those sweltering summer days when even your iced coffee feels too warm? Yeah, we’ve been there too. That’s why these Cold Brew Coffee Popsicles are about to become your new best friend—cool, refreshing, and packed with just the right amount of caffeine kick to keep you going.

Ingredients

• 2 cups cold brew coffee (strong, for that bold flavor)
• 1/2 cup heavy cream (or almond milk for a dairy-free version)
• 1/4 cup sweetened condensed milk (adjust to taste)
• 1 tsp vanilla extract (for a hint of sweetness)

Instructions

1. In a large mixing bowl, combine the cold brew coffee, heavy cream, sweetened condensed milk, and vanilla extract. Whisk until fully blended.
2. Pour the mixture into popsicle molds, leaving about 1/4 inch at the top for expansion. Tip: Tap the molds gently on the counter to remove any air bubbles.
3. Insert popsicle sticks into each mold. If your molds don’t have built-in sticks, cover with foil and make a small slit to hold the sticks upright.
4. Freeze for at least 6 hours, or until completely solid. For best results, leave them overnight.
5. To unmold, run warm water over the outside of the molds for a few seconds. Gently pull the popsicles out.

Rich in flavor with a smooth, creamy texture, these popsicles are a dream on a hot day. Try drizzling them with chocolate syrup or rolling the tops in crushed nuts before serving for an extra treat.

Bacon and Egg Stuffed Avocados

Looking for a breakfast that’s both easy and impressive? These bacon and egg stuffed avocados are your answer. They’re creamy, crispy, and packed with flavor—perfect for a lazy weekend morning.

Ingredients

• 2 large avocados (ripe but firm)
• 4 slices bacon (thick-cut works best)
• 4 large eggs
• 1/4 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• 1 tbsp chopped chives (for garnish, optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Cut the avocados in half and remove the pits. Scoop out a little flesh to make more room for the eggs. Tip: Save the scooped avocado for toast or guacamole.
3. Place the avocado halves on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Drain on paper towels, then chop into small pieces.
5. Crack an egg into each avocado half. It’s okay if some white spills over. Tip: For easier handling, crack eggs into a bowl first, then pour into the avocados.
6. Sprinkle the chopped bacon and cheddar cheese over the eggs. Bake for 15-20 minutes, or until the egg whites are set but yolks are still runny.
7. Garnish with chopped chives before serving. Tip: For extra crunch, broil for the last 2 minutes.

How delicious does that sound? The creamy avocado pairs perfectly with the crispy bacon and runny egg yolk. Serve these straight from the oven with a side of toast to scoop up any leftovers.

Greek Yogurt with Honey and Nuts

Ever find yourself craving something sweet but not too heavy? This Greek yogurt with honey and nuts is your go-to. It’s creamy, crunchy, and just the right amount of sweet.

Ingredients

• 1 cup Greek yogurt (full-fat for creaminess)
• 2 tbsp honey (adjust to sweetness preference)
• 1/4 cup mixed nuts (almonds, walnuts, or your choice)

Instructions

1. Place the Greek yogurt in a serving bowl.
2. Drizzle the honey over the yogurt. Tip: Warm the honey slightly if it’s too thick to drizzle.
3. Chop the mixed nuts roughly for texture. Tip: Toast the nuts lightly for extra flavor.
4. Sprinkle the chopped nuts over the yogurt and honey.
5. Serve immediately. Tip: For a fancier presentation, layer the ingredients in a glass.

You’ll love the contrast between the creamy yogurt and the crunchy nuts. The honey adds a natural sweetness that’s not overpowering. Try adding a sprinkle of cinnamon or some fresh fruit on top for a twist.

Pesto Pasta Salad with Cherry Tomatoes

Even if you’re not a pasta salad person, this pesto pasta salad with cherry tomatoes might just change your mind. It’s fresh, flavorful, and perfect for those days when you want something easy yet satisfying.

Ingredients

• 8 oz pasta (fusilli or penne works great)
• 1/2 cup pesto (homemade or store-bought)
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese (optional for extra flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, halve the cherry tomatoes and set aside.
4. Drain the pasta and rinse under cold water to stop the cooking process.
5. In a large bowl, toss the cooled pasta with olive oil to prevent sticking.
6. Add the pesto, cherry tomatoes, salt, and black pepper to the bowl.
7. Toss everything together until the pasta is evenly coated with the pesto.
8. If using, sprinkle grated Parmesan cheese over the top and give it one final gentle toss.
9. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Bright and herby, this pesto pasta salad is a crowd-pleaser with its creamy texture and bursts of sweetness from the cherry tomatoes. Serve it at your next picnic or as a quick lunch option—it’s versatile and always delicious.

Banana Oatmeal Chocolate Chip Muffins

You know those mornings when you’re craving something sweet but also kinda wholesome? These banana oatmeal chocolate chip muffins are your answer. They’re easy, delicious, and just happen to be packed with good-for-you ingredients.

Ingredients

• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/3 cup melted coconut oil (or any neutral oil)
• 1/2 cup brown sugar (adjust to taste)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned oats
• 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chocolate chips (plus more for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, mix the mashed bananas, melted coconut oil, brown sugar, egg, and vanilla extract until well combined.
3. Add the oats, flour, baking soda, and salt to the wet ingredients. Stir until just combined—don’t overmix.
4. Fold in the chocolate chips gently.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Lightly sweet with a tender crumb, these muffins are perfect with your morning coffee or as an afternoon pick-me-up. Try warming them up and serving with a dollop of peanut butter for an extra treat.

Shrimp and Avocado Salad

Looking for a light yet satisfying meal that’s perfect for those warm summer days? You’ve got to try this shrimp and avocado salad—it’s fresh, flavorful, and comes together in no time.

Ingredients

• 1 lb shrimp, peeled and deveined (size 31-40, for best texture)
• 2 ripe avocados, diced (wait until they’re slightly soft to the touch)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes to mellow the bite)
• 1/4 cup cilantro, chopped (or parsley if you’re not a cilantro fan)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a medium bowl, toss the shrimp with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until they turn pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Transfer the cooked shrimp to a plate and let them cool to room temperature, about 5 minutes.
4. In a large mixing bowl, combine the diced avocados, red onion, cilantro, lime juice, remaining olive oil, salt, and black pepper. Gently toss to mix. Tip: Add the avocado last to prevent it from getting too mushy.
5. Add the cooled shrimp to the avocado mixture and fold gently to combine. Tip: For extra flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Out of this world, right? The creamy avocado pairs perfectly with the tender shrimp, and the lime juice adds just the right amount of zing. Serve it over a bed of greens or with some crusty bread for a complete meal.

Caprese Stuffed Portobello Mushrooms

Zesty and satisfying, these Caprese Stuffed Portobello Mushrooms are a twist on the classic salad you love. Perfect for a summer dinner that feels fancy but is secretly easy to whip up.

Ingredients

• 4 large Portobello mushrooms, stems removed (wipe clean with a damp cloth)
• 1 cup cherry tomatoes, halved (or any small tomatoes)
• 1 cup fresh mozzarella, diced (or shredded, for easier melting)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic glaze (adjust to taste)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush both sides of the mushrooms with olive oil and place them gill-side up on the baking sheet. Season with salt and pepper.
3. Bake the mushrooms for 10 minutes to soften. Tip: This step prevents them from getting watery later.
4. While the mushrooms bake, mix the cherry tomatoes, mozzarella, and basil in a bowl. Season lightly with salt and pepper.
5. Remove the mushrooms from the oven. Carefully fill each with the tomato and cheese mixture, pressing down gently.
6. Return to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly.
7. Drizzle with balsamic glaze right before serving. Tip: For extra flavor, add a sprinkle of red pepper flakes.
8. Garnish with fresh basil leaves. Tip: Serve on a bed of arugula for a peppery contrast.

Velvety mushrooms with a gooey, cheesy center and bursts of fresh tomato make every bite a delight. Try pairing with a crisp white wine for an unbeatable summer meal.

Chocolate Dipped Strawberries

Very few treats are as effortlessly elegant and universally loved as chocolate-dipped strawberries. You get the juicy sweetness of fresh strawberries paired with the rich, velvety embrace of chocolate—it’s a match made in dessert heaven.

Ingredients

• 1 lb fresh strawberries (look for firm, ripe berries with bright green tops)
• 8 oz semi-sweet chocolate chips (or dark chocolate for a richer flavor)
• 1 tbsp coconut oil (helps thin the chocolate for smoother dipping)

Instructions

1. Wash the strawberries gently under cool water and pat them completely dry with a paper towel. Any moisture can cause the chocolate to seize.
2. Line a baking sheet with parchment paper. This will prevent the strawberries from sticking after dipping.
3. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth—about 1.5 minutes total.
4. Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat about three-quarters of the berry. Let excess chocolate drip off.
5. Place the dipped strawberry on the prepared baking sheet. Repeat with remaining strawberries.
6. Refrigerate the strawberries for at least 30 minutes, or until the chocolate is set and firm to the touch.

Ready to impress? These chocolate-dipped strawberries offer a delightful crunch from the chocolate shell that gives way to the succulent berry inside. For a festive twist, sprinkle them with crushed nuts or sea salt before the chocolate sets.

Conclusion

Just like that, we’ve whisked through 20 refreshing summer brunch recipes that are sure to brighten your mornings! Whether you’re craving something sweet, savory, or a bit of both, this list has you covered. We’d love to hear which recipes stole your heart—drop a comment below with your favorites. And if you enjoyed this roundup, don’t forget to share the brunch love on Pinterest!

Bella Bacinos