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Breakfast and Brunch Recipes

Colonial Stuffed French Toast | This delicious recipe from Colonial Pancake House lends itself to fruit fillings, but you might also experiment with chocolate chips or even crumbled sausage. |

  • Josee Santo

    Oh my goodness, this stuffed French toast looks so decadent!!

Scalloped Potato and Herb Tart | Thinly sliced russet potatoes absorb the richly flavored custard as it bakes and give this quiche its layered texture. |

Caramelized Onion Quiche Recipe | Flat-leaf parsley, chives, and mint add a fresh, pretty finish to this tasty dish. |

Sausage-and-Grits Quiche | Impress you brunch guests with this clever, simple spin on a traditional quiche recipe. |

Cream Cheese-Filled Wreath | A Vanilla Glaze and sparkling sugar make for a pretty presentation, but it's the sweet Cream Cheese Filling that will get rave reviews. |

Any Flavor Buttermilk Coffee Cake | Customize your topping with any fruit-nut combo. We like plum preserves, sliced plums, and almonds, or strawberry jam, sliced strawberries, and pecans. |

King Ranch Breakfast Strata | This is the ultimate make-ahead breakfast casserole. For the best results, assemble it the night before. The next morning, pour the remaining milk over top, and knock off the chill by letting it stand 45 minutes before baking. |

Cheesy Grits Soufflé | Turn a classic Southern dish into a light, fluffy soufflé for the ultimate holiday brunch. |

Caramel-Glazed Monkey Bread | We'd wager our presents under the tree that this is the best pull-apart bread on Earth. The dough is soft and cakey, and the loaf dons a scrumptious sugary crust. |

Chocolate Rolls | Be sure to use softened butter for spreading to keep the tender dough from tearing. A Vanilla-Orange Glaze makes the perfect topping. |

Chicks in a Blanket | Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm. |

Lemon Muffins Recipe | These muffins will become your most requested breakfast recipe. To make them even more delicious, just add this sweet drizzle over them when they are warm: Stir together 1 cup powdered sugar and 1 1/2 Tbsp. lemon juice. |

Ham-and-Swiss Sticky Buns | Stuff the dough deep into the muffin cups so that the tops rise into a cheesy dome while baking. |

Blueberry Kolaches | Don't overwork the dough. You can use a cookie scoop for easy portioning in Step 4, if desired. |

Pumpkin Streusel Muffins | Make these muffins into loaves! Spoon batter into 2 greased 8- x 4-inch loaf pans, and bake 55 minutes. |

New Orleans Calas | The Calas Women, as they were called, peddled these hot breakfast fritters—whose name comes from the African word "kárá"—each morning in the French Quarter. The street vendors have vanished, so we honor them here with a classic rice-dough recipe too delicious to ever disappear. |

Cinnamon-Pecan Rolls | These rolls feature a buttery, brown sugar-pecan filling as well as a rich and creamy vanilla glaze. |

Blueberry Muffins with Lemon-Cream Cheese Glaze | These aren't ordinary blueberry muffins! The tart-and-sugary glaze turns plain blueberry muffins extraordinary blueberry muffins. |

Sausage-and-Grits Quiche | Impress your brunch company with this clever, simple spin on a traditional quiche. |

One-Dish Blackberry French Toast | This French toast recipe is loaded with tasty, sweet ingredients. Of course, you can always add a little extra sweetness with maple syrup or whipped cream. |

King Ranch Breakfast Strata | This is the ultimate make-ahead breakfast casserole. For the best results, assemble it the night before. |

Sparkling Ginger-Orange Cocktails | This refreshing drink goes perfectly with your favorite brunch spread. |

Mimosa Gelee | These may be made up to a day ahead. Keep tightly covered with plastic wrap, and garnish just before serving. |

Pound Cake French Toast | Purchase pound cake from a bakery or a frozen loaf pound cake to save time. Or bake your favorite, and freeze it the weekend before. Thaw frozen cake in refrigerator overnight. |

Pain Perdu | In French, French toast is pain perdu, or "lost bread," because it's made from stale bread. |