30+ Delicious Sunday Brunch Recipes to Brighten Your Weekend

Sunday brunch is the perfect blend of breakfast and lunch, offering a laid-back and satisfying meal that brings people together.

Whether you’re serving up a cozy dish for a small gathering or hosting a big family feast, brunch is all about comfort, flavor, and a touch of indulgence.

With options ranging from classic pancakes and eggs Benedict to healthy smoothie bowls and creative avocado toasts, there’s something for every palate.

If you’re looking to make your Sundays extra special, we’ve gathered over 30 mouthwatering brunch recipes that are easy to make and sure to impress.

These recipes include a mix of sweet and savory options, so whether you’re in the mood for hearty pancakes, light and fresh salads, or savory omelettes, you’ll find inspiration here to elevate your weekend brunch game.

30+ Delicious Sunday Brunch Recipes to Brighten Your Weekend

Brunch is more than just a meal; it’s a celebration of good food, relaxation, and spending quality time with loved ones.

With these 30+ Sunday brunch recipes, you can mix and match to create the perfect spread that suits your tastes and the occasion.

From indulgent French toast topped with caramelized bananas to healthy avocado toast with a poached egg, each recipe has been chosen to provide a balance of flavors, textures, and ease of preparation.

So, gather your ingredients, invite some friends or family over, and enjoy a delightful Sunday brunch that will leave everyone talking (and coming back for seconds).

Avocado Toast with Poached Eggs

A perfect blend of creamy avocado and a perfectly poached egg, served on crispy, toasted sourdough. This dish is not only visually appealing but also packs a punch with its combination of textures and rich flavors. Great for a lazy Sunday morning, it’s nutritious, filling, and easy to make.

Ingredients:

• 2 slices of sourdough bread
• 1 ripe avocado, mashed
• 2 eggs
• Salt and freshly ground black pepper, to taste
• Red pepper flakes (optional)
• Fresh lemon juice, a squeeze
• Fresh chives or parsley, finely chopped (for garnish)

Instructions:

1. Bring a pot of water to a gentle simmer and add a splash of white vinegar. Crack each egg into a small cup and gently slide them into the water one at a time. Poach for about 3-4 minutes or until the whites are set but the yolk remains runny. Remove with a slotted spoon and set aside.
2. While the eggs are poaching, toast the sourdough slices until golden brown.
3. In a bowl, mash the avocado and season with a pinch of salt, black pepper, and a squeeze of lemon juice.
4. Spread the mashed avocado evenly over each slice of toast.
5. Carefully place a poached egg on top of each avocado slice.
6. Sprinkle with red pepper flakes for a bit of heat and garnish with fresh chives or parsley.
7. Serve immediately, topped with an extra dash of black pepper or a bit more lemon juice if desired.

The combination of the smooth, slightly tangy avocado with the rich, runny egg yolk makes each bite delectable. This brunch dish pairs perfectly with a cup of freshly brewed coffee or a mimosa for a special touch.

Spinach and Feta Stuffed Croissants

A warm, buttery croissant filled with a savory mixture of spinach, feta cheese, and herbs—ideal for those who crave a little more indulgence on Sunday morning. This dish is simple to make and provides a great balance between flaky pastry and a rich, satisfying filling.

Ingredients:

• 4 large croissants, sliced in half lengthwise
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup ricotta cheese
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Egg wash (1 egg beaten with 1 tablespoon water)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the garlic for 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
3. In a bowl, combine the cooled spinach mixture with feta, ricotta, oregano, and black pepper.
4. Slice the croissants in half and spoon the filling evenly inside each one.
5. Brush the top of the croissants with the egg wash to achieve a golden finish.
6. Place the croissants on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the tops are golden and the filling is hot.
7. Serve warm with a side of fresh fruit or a light salad.

These croissants make an irresistible brunch treat, combining the buttery richness of pastry with a hearty, cheesy filling. Enjoy them fresh from the oven for the ultimate Sunday morning comfort.

Tomato and Basil Frittata

This frittata is an easy, elegant, and flavorful brunch option that highlights the best of summer tomatoes and fresh basil. With a light, fluffy texture and a hint of cheese, it’s perfect for those looking for a dish that’s both healthy and filling.

Ingredients:

• 6 large eggs
• 1/2 cup cherry tomatoes, halved
• 1/4 cup mozzarella cheese, shredded
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• A pinch of red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the cherry tomatoes and sauté for 2-3 minutes, just until they start to soften.
3. In a bowl, whisk the eggs with a pinch of salt and black pepper. Stir in the mozzarella and chopped basil.
4. Pour the egg mixture over the tomatoes in the skillet. Cook without stirring for 2-3 minutes, allowing the edges to set while the center remains slightly runny.
5. Transfer the skillet to the oven and bake for 8-10 minutes or until the frittata is fully set and slightly golden on top.
6. Let it rest for a few minutes before slicing and serving. Sprinkle with additional basil and a touch of red pepper flakes for a subtle heat.

This tomato and basil frittata is ideal for those who want a lighter brunch option that’s still full of vibrant flavors. It pairs beautifully with a simple side of arugula salad or some crusty bread to soak up any delicious juices.

Smoked Salmon Bagel with Cream Cheese and Capers

A classic brunch dish that never goes out of style, the smoked salmon bagel is simple to prepare and packed with layers of flavor. With the creaminess of the cheese, the salty, rich salmon, and the tang of capers, this dish is a luxurious way to start your Sunday morning.

Ingredients:

• 4 bagels, sliced and toasted
• 1/2 pound smoked salmon
• 1/2 cup cream cheese, softened
• 1/4 small red onion, thinly sliced
• 2 tablespoons capers, drained
• Fresh dill, for garnish
• Lemon wedges, for serving
• Freshly ground black pepper, to taste

Instructions:

1. Spread a generous layer of cream cheese on each bagel half.
2. Arrange slices of smoked salmon on top of the cream cheese, fanning them out to cover each bagel.
3. Add thin slices of red onion and a few capers to each half.
4. Garnish with fresh dill and a few cracks of black pepper.
5. Serve with lemon wedges on the side for a touch of brightness.

The combination of flavors in this smoked salmon bagel is unbeatable, offering a perfect balance of creamy, tangy, and briny notes. Pair this with a glass of chilled orange juice or a hot cup of coffee for a complete brunch experience.

Huevos Rancheros

This Mexican-inspired brunch staple is vibrant, flavorful, and perfect for those who enjoy a little spice in their morning. With fried eggs on a bed of warm corn tortillas, topped with a rich tomato sauce and garnished with fresh toppings, huevos rancheros are a hearty and satisfying choice.

Ingredients:

• 4 large eggs
• 4 corn tortillas
• 2 cups salsa or ranchero sauce
• 1/2 cup black beans, rinsed and drained
• 1/2 cup crumbled queso fresco or shredded cheddar cheese
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Heat a small amount of olive oil in a skillet over medium heat and cook the eggs sunny-side up or to your preferred doneness. Season with a bit of salt and pepper. Set aside.
2. In a separate pan, warm the tortillas over low heat until they become pliable.
3. Heat the salsa or ranchero sauce in a saucepan until simmering.
4. Arrange the warm tortillas on plates and spread a spoonful of black beans over each.
5. Place a cooked egg on top of the beans, then pour a generous ladle of sauce over the egg.
6. Sprinkle with cheese and garnish with sliced avocado and fresh cilantro.
7. Serve with a wedge of lime for squeezing over the top.

This dish is perfect for a more filling and robust brunch. The combination of the spiced tomato sauce, creamy avocado, and the richness of the eggs creates an irresistible medley of flavors.

Banana Pancakes with Maple Pecan Butter

These banana pancakes are soft, fluffy, and filled with sweet banana flavor. Paired with a homemade maple pecan butter, this dish is an indulgent brunch option that brings comfort to any Sunday morning.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk (or non-dairy alternative)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1/2 cup pecans, chopped

For Maple Pecan Butter:

• 1/4 cup unsalted butter, softened
• 2 tablespoons maple syrup
• 1/4 cup chopped pecans, toasted

Instructions:

1. In a bowl, mix together the flour, baking powder, and salt.
2. In another bowl, whisk the mashed bananas, milk, eggs, and vanilla extract until well combined.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the melted butter.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles start to form on the surface, then flip and cook for another 2-3 minutes or until golden brown.
5. In a small bowl, mix the softened butter with maple syrup and stir in the toasted pecans until evenly distributed.
6. Serve the banana pancakes warm, topped with a pat of maple pecan butter and a drizzle of extra maple syrup if desired.

These banana pancakes are perfect for a sweet, indulgent brunch that satisfies both the taste buds and the soul. The maple pecan butter adds a delightful, nutty sweetness that makes each bite even more special.

Vegetable Frittata with Goat Cheese

This light and hearty frittata combines fresh vegetables with the tangy richness of goat cheese. It’s a versatile dish that’s perfect for brunch gatherings or a solo treat. Packed with vibrant vegetables and protein, this dish is both nutritious and satisfying.

Ingredients:

• 6 large eggs
• 1/2 cup cherry tomatoes, halved
• 1/2 cup bell peppers, diced (red and yellow)
• 1/2 cup spinach, chopped
• 1/4 cup goat cheese, crumbled
• 1/4 cup onions, finely chopped
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in an oven-proof skillet over medium heat. Add the onions and cook until translucent. Add the bell peppers and cook for another 2-3 minutes, then stir in the spinach and tomatoes until just wilted.
3. In a bowl, whisk the eggs with salt and black pepper. Pour the egg mixture over the vegetables in the skillet.
4. Sprinkle the crumbled goat cheese evenly on top and let cook for 2-3 minutes without stirring, allowing the edges to set.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until the center is set and slightly golden.
6. Let the frittata cool for a few minutes, then slice and serve garnished with fresh basil leaves.

This frittata is perfect for those who love a dish that’s versatile, fresh, and light yet satisfying. The goat cheese adds a creamy, tangy depth that pairs beautifully with the roasted vegetables. Serve with a simple side salad or a slice of crusty bread for a well-rounded brunch.

Shakshuka

A dish rich in flavor, shakshuka features poached eggs in a spicy tomato and pepper sauce, seasoned with a medley of Middle Eastern spices. It’s perfect for a relaxed Sunday brunch and can be enjoyed with warm crusty bread to scoop up the flavorful sauce.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cups crushed tomatoes (fresh or canned)
• Salt and freshly ground black pepper, to taste
• 4 large eggs
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
2. Add the paprika, cumin, and cayenne pepper, and cook for another minute to release the spices’ flavors.
3. Pour in the crushed tomatoes, season with salt and black pepper, and simmer for 10 minutes until the sauce thickens slightly.
4. Make small wells in the sauce with the back of a spoon and crack an egg into each well. Cover the skillet and cook for 5-7 minutes or until the eggs are done to your liking.
5. Garnish with fresh parsley and serve with warm crusty bread.

Shakshuka is a brunch dish that offers a wonderful combination of spices, rich tomato sauce, and perfectly poached eggs. Each bite is a burst of flavor, perfect for dipping your bread into and savoring the hearty goodness.

Sweet Potato and Black Bean Breakfast Burrito

A hearty and nutritious option for a brunch that’s full of flavor, this sweet potato and black bean breakfast burrito is a crowd-pleaser. With the addition of avocado and a sprinkle of cheese, it’s a complete meal wrapped in a warm tortilla.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 4 large eggs
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1 avocado, sliced
• 4 large flour tortillas
• Fresh cilantro, for garnish
• Hot sauce (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, chili powder, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. In a skillet over medium heat, scramble the eggs until just set. Remove from heat and set aside.
3. Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
4. To assemble the burritos, place a portion of sweet potatoes, black beans, scrambled eggs, and shredded cheese in the center of each tortilla. Top with slices of avocado.
5. Fold the sides of the tortilla over the filling and roll it up tightly.
6. Serve with a sprinkle of fresh cilantro and a side of hot sauce if desired.

These sweet potato and black bean breakfast burritos are packed with nutrition and are incredibly satisfying. The combination of the warm, spiced sweet potatoes, creamy avocado, and cheese creates a well-balanced brunch that will keep you full and happy all morning.

Caprese Avocado Toast

A fresh twist on the classic avocado toast, this recipe brings the vibrant flavors of a caprese salad to your Sunday brunch table. Juicy tomatoes, creamy mozzarella, and fresh basil complement the rich, buttery avocado, making each bite a perfect blend of textures and tastes.

Ingredients:

• 2 slices of whole-grain bread, toasted
• 1 ripe avocado, mashed
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved or chopped
• Fresh basil leaves, torn
• Balsamic glaze or reduction, for drizzling
• Olive oil, for drizzling
• Salt and freshly ground black pepper, to taste

Instructions:

1. Spread the mashed avocado evenly on each slice of toasted bread.
2. Top with cherry tomatoes and fresh mozzarella.
3. Drizzle a bit of olive oil and balsamic glaze over the top.
4. Sprinkle with salt, black pepper, and fresh basil leaves for garnish.
5. Serve immediately, enjoying the burst of flavors with each bite.

This caprese avocado toast combines the best of both worlds—classic Italian caprese salad and the popular avocado toast—into one refreshing and satisfying dish. The tangy balsamic glaze adds a touch of sweetness and acidity that enhances the dish’s overall flavors.

Savory Spinach and Ricotta Crepes

These light and savory crepes are perfect for a sophisticated brunch with a touch of elegance. Filled with a creamy mixture of spinach and ricotta cheese, these crepes are deliciously savory and can be customized with your choice of herbs and seasonings.

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 1 tablespoon melted butter
• Pinch of salt
• 2 cups fresh spinach, sautéed and chopped
• 1/2 cup ricotta cheese
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese
• Olive oil or butter for greasing the skillet

Instructions:

1. In a mixing bowl, whisk the flour, eggs, milk, melted butter, and a pinch of salt until smooth. Let the batter rest for 15-20 minutes.
2. In a separate bowl, mix the sautéed spinach, ricotta cheese, nutmeg, and half of the grated Parmesan. Season with a bit of salt and pepper.
3. Heat a non-stick skillet over medium heat and lightly grease with olive oil or butter. Pour 1/4 cup of batter into the pan, swirling it to create a thin, even layer. Cook for 1-2 minutes per side or until golden and set.
4. Repeat with the remaining batter to make more crepes.
5. Place a spoonful of the spinach and ricotta mixture on one half of each crepe. Fold the crepe in half and sprinkle with the remaining Parmesan.
6. Serve warm, garnished with a few fresh basil leaves or a light drizzle of olive oil.

These savory spinach and ricotta crepes are perfect for a brunch that feels special but is still easy to prepare. The creamy filling combined with the delicate crepe texture makes each bite rich and satisfying. Pair with a light salad or a side of fresh fruit to complete the meal.

Banana Nut French Toast

A classic French toast with a twist, this banana nut version adds a delicious layer of flavor with caramelized bananas and a sprinkle of crunchy walnuts. Perfect for those who love a sweeter brunch option, it’s a dish that’s both comforting and indulgent.

Ingredients:

• 4 slices of thick-cut bread (brioche or challah works best)
• 3 large eggs
• 1/2 cup milk or non-dairy alternative
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 ripe bananas, sliced
• 1/4 cup chopped walnuts
• 2 tablespoons unsalted butter
• Maple syrup, for serving
• Powdered sugar (optional), for dusting

Instructions:

1. In a shallow dish, whisk together the eggs, milk, vanilla extract, and cinnamon.
2. Heat a skillet over medium heat and add 1 tablespoon of butter. Dip each slice of bread into the egg mixture, making sure to coat both sides. Cook for 2-3 minutes per side, or until golden brown and crispy.
3. While the French toast is cooking, heat a small pan over medium-low heat and add the remaining butter. Add the banana slices and cook for 1-2 minutes until they start to caramelize. Sprinkle the chopped walnuts over the bananas and cook for another minute.
4. Top the cooked French toast with the caramelized bananas and walnuts. Drizzle with maple syrup and dust with powdered sugar if desired.
5. Serve warm for a sweet and satisfying brunch treat.

The combination of fluffy French toast, sweet caramelized bananas, and crunchy walnuts makes this dish a brunch favorite that feels decadent yet comforting. It pairs beautifully with a cup of hot coffee or a cinnamon-spiced latte to bring out the warm flavors.

Mushroom and Swiss Cheese Omelette

This savory mushroom and Swiss cheese omelette is a perfect blend of earthy mushrooms, melty Swiss cheese, and fresh herbs, making it a sophisticated and satisfying brunch dish. It’s quick to prepare but feels luxurious, ideal for a weekend morning.

Ingredients:

• 3 large eggs
• 1/2 cup mushrooms, sliced (white or cremini)
• 1/4 cup Swiss cheese, shredded
• 2 tablespoons butter
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a skillet over medium heat, melt 1 tablespoon of butter and add the sliced mushrooms. Cook for 4-5 minutes or until the mushrooms are tender and lightly browned. Season with a bit of salt and pepper and set aside.
2. In a bowl, whisk the eggs until well combined. Season with salt and pepper.
3. In the same skillet, melt the remaining butter over medium-low heat. Pour the egg mixture into the skillet and tilt the pan to spread it evenly.
4. When the eggs begin to set, sprinkle the cooked mushrooms and Swiss cheese evenly over one half of the omelette.
5. Fold the other half over the filling and cook for another 1-2 minutes until the cheese is melted and the eggs are fully set.
6. Slide the omelette onto a plate and garnish with freshly chopped parsley.

This mushroom and Swiss cheese omelette is a brunch classic that delivers on both flavor and texture. The combination of creamy cheese and earthy mushrooms creates a comforting, restaurant-quality dish that’s perfect for a leisurely Sunday morning.

Baked Avocado Eggs

Baked avocado eggs are an inventive and healthy brunch dish that brings a touch of elegance to your table. With creamy avocado, baked eggs, and a touch of seasoning, this dish is both nutritious and delicious.

Ingredients:

• 2 avocados, halved and pitted
• 4 large eggs
• Salt and pepper, to taste
• 1/4 teaspoon paprika
• Fresh chives, chopped (for garnish)
• Hot sauce (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper.
2. Carefully scoop out a small amount of avocado from each half to make space for the egg.
3. Place the avocado halves in a baking dish or on the tray, ensuring they are stable and won’t tip over.
4. Crack an egg into each avocado half, being careful not to overflow.
5. Season each with a pinch of salt, black pepper, and paprika.
6. Bake for 12-15 minutes or until the eggs are cooked to your liking.
7. Garnish with chopped chives and a splash of hot sauce if desired.

These baked avocado eggs offer a perfect combination of creamy avocado, rich egg yolk, and a hint of spice. Serve with a side of warm toast for a light yet filling brunch that’s packed with healthy fats and protein.

Apple Cinnamon Pancakes

These apple cinnamon pancakes are a cozy brunch option, perfect for when you want something sweet yet hearty. Fluffy pancakes with warm cinnamon and chunks of fresh apple make this dish perfect for autumn or any time you crave a comforting breakfast.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk (or non-dairy alternative)
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 apple, peeled, cored, and diced
• 2 tablespoons melted butter, plus more for cooking
• Maple syrup, for serving

Instructions:

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
2. In another bowl, whisk the milk, eggs, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
4. Gently fold in the diced apple.
5. Heat a non-stick skillet or griddle over medium heat and add a bit of melted butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
6. Serve the pancakes warm with a drizzle of maple syrup.

These apple cinnamon pancakes are a delightful way to add a touch of sweetness to your brunch. The combination of soft, fluffy pancakes with tender apple chunks and warm cinnamon creates a satisfying, comforting dish perfect for any Sunday morning. Pair with a hot drink like chai tea or a spiced latte to enhance the flavors.

Note: More recipes​ are coming soon!