20 Delicious Savory Brunch Recipes Easy

Brunch is the perfect weekend indulgence, blending the best of breakfast and lunch into one delicious meal. Whether you’re hosting friends or treating yourself, our roundup of 20 Delicious Savory Brunch Recipes Easy is sure to inspire. From fluffy omelets to savory pancakes, these dishes are simple to whip up and guaranteed to impress. Dive in and discover your next brunch favorite!

Spinach and Feta Quiche

Unlock the secret to the most crave-worthy brunch with this Spinach and Feta Quiche—flaky, creamy, and packed with flavor.

Ingredients

• 1 pie crust (store-bought or homemade, because we’re not judging)
• A handful of fresh spinach, roughly chopped
• A couple of eggs (let’s say 4, but who’s counting?)
• A splash of milk (whole for richness, but any works)
• A generous crumble of feta cheese (about 1/2 cup)
• A pinch of salt and pepper (to make everything pop)
• A drizzle of olive oil (for that golden crust)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Roll out your pie crust into a 9-inch pie dish. Crimp the edges for that Insta-worthy finish.
3. In a skillet, heat a drizzle of olive oil over medium. Toss in the spinach until just wilted, about 2 minutes. Tip: Squeeze out excess water to avoid a soggy quiche.
4. Whisk together eggs, milk, salt, and pepper in a bowl. Tip: Whisk until just combined for a tender quiche.
5. Layer the spinach and feta in the pie crust. Pour the egg mixture over. Tip: Let it sit for a minute to settle.
6. Bake for 35-40 minutes until the center is set and the top is golden. Let it cool for 10 minutes—patience is key.

Just out of the oven, this quiche is a masterpiece of textures—crispy crust, fluffy eggs, and melty feta. Serve it warm with a side of sass or chill for a next-day snack that’s even better.

Mushroom and Gruyere Strata

Savory meets creamy in this Mushroom and Gruyere Strata—your brunch game just leveled up. Layer earthy mushrooms with nutty Gruyere for a dish that’s as easy as it is impressive.

Ingredients

• A couple of cups of cubed day-old bread
• A splash of olive oil
• A handful of sliced mushrooms
• A pinch of salt and pepper
• A cup of shredded Gruyere cheese
• Half a cup of milk
• Three large eggs
• A sprinkle of fresh thyme

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. Toss the bread cubes with a splash of olive oil and toast in the oven for 10 minutes until golden. Tip: Day-old bread absorbs the egg mixture better.
3. Sauté the mushrooms in a pan over medium heat until they’re golden and all that moisture has evaporated, about 5 minutes. Season with a pinch of salt and pepper.
4. Whisk together the eggs and milk in a bowl until fully combined. Tip: Whisking vigorously incorporates air, making your strata fluffier.
5. Layer the toasted bread, sautéed mushrooms, and shredded Gruyere in a baking dish. Pour the egg mixture over the top, ensuring every bit gets soaked. Sprinkle with fresh thyme.
6. Bake for 25 minutes or until the top is golden and the center is set. Tip: Let it sit for 5 minutes before serving to make slicing easier.

Unbelievably creamy with a crispy top, this strata is a textural dream. Serve it with a side of arugula for a peppery contrast or drizzle with truffle oil to really show off those mushrooms.

Bacon and Egg Breakfast Tacos

Get ready to shake up your morning routine with these bacon and egg breakfast tacos—quick, delicious, and packed with flavor.

Ingredients

• 4 large eggs
• 6 strips of bacon
• 1/2 cup shredded cheddar cheese
• 4 small flour tortillas
• A splash of milk
• A couple of green onions, chopped
• 1 tbsp butter
• Salt and pepper to kick things up

Instructions

1. Heat a large skillet over medium heat. Add the bacon strips and cook until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate.
2. In the same skillet, melt the butter over medium heat. Crack the eggs into a bowl, add a splash of milk, salt, and pepper, then whisk until smooth.
3. Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula until softly set, about 3 minutes. Tip: Don’t overcook—eggs should be slightly runny for the best texture.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: This makes them pliable and ready to hold all your fillings.
5. Chop the cooked bacon into bite-sized pieces. Divide the scrambled eggs among the tortillas, top with bacon, shredded cheese, and green onions.
6. Fold the tortillas over the filling and serve immediately. Tip: For an extra kick, drizzle with hot sauce or salsa.

With crispy bacon, creamy eggs, and melty cheese, these tacos are a breakfast game-changer. Try serving them with a side of avocado slices for a fresh twist.

Sausage and Cheese Breakfast Casserole

Now, let’s dive straight into making this Sausage and Cheese Breakfast Casserole that’s about to become your go-to morning masterpiece.

Ingredients

• 1 lb of your favorite breakfast sausage
• 6 large eggs
• 2 cups of whole milk
• a splash of vanilla extract
• a couple of cups of shredded cheddar cheese
• 1 tbsp of mustard
• 6 slices of bread, torn into pieces
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Brown the sausage in a skillet over medium heat, breaking it into crumbles, about 8-10 minutes. Drain the fat.
3. Whisk the eggs, milk, vanilla, mustard, salt, and pepper in a large bowl until well combined.
4. Layer the torn bread pieces at the bottom of the greased dish, then sprinkle the cooked sausage and half the cheese on top.
5. Pour the egg mixture evenly over everything, then top with the remaining cheese.
6. Bake for 45 minutes, or until the top is golden and the center is set. Let it sit for 5 minutes before serving.

Look at that golden, cheesy top! This casserole is fluffy, rich, and packed with flavor. Serve it with a side of fresh fruit or a drizzle of hot sauce for an extra kick.

Avocado Toast with Poached Eggs

Kickstart your morning with this creamy, crunchy, protein-packed delight that’s as Instagrammable as it is delicious. Perfect for those ‘I need something quick but fancy’ days.

Ingredients

• 2 slices of your favorite bread (sourdough slaps here)
• 1 ripe avocado
• A couple of eggs
• A splash of white vinegar
• A pinch of salt and pepper
• A drizzle of olive oil
• A sprinkle of red pepper flakes (if you’re feeling spicy)

Instructions

1. Bring a pot of water to a gentle boil and add a splash of white vinegar—this helps the eggs stay together.
2. Crack each egg into a small cup, then gently slide them into the boiling water. Cook for exactly 4 minutes for that perfect runny yolk.
3. While the eggs are doing their thing, toast your bread until it’s golden and crisp.
4. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash it up with a pinch of salt and pepper.
5. Spread the mashed avocado evenly on the toasted bread.
6. Use a slotted spoon to lift the poached eggs out of the water, letting any excess water drip off, then place them on top of the avocado toast.
7. Finish with a drizzle of olive oil and a sprinkle of red pepper flakes for that extra kick.

The contrast between the creamy avocado and the oozy egg yolk is next-level. Try topping with microgreens for a fresh crunch or a dash of everything bagel seasoning for extra flavor.

Smoked Salmon and Cream Cheese Bagel

Let’s dive straight into this no-fuss, flavor-packed Smoked Salmon and Cream Cheese Bagel that’s about to become your go-to breakfast or brunch hero.

Ingredients

• 1 everything bagel, sliced in half
• A generous smear of cream cheese (about 2 tbsp)
• A couple of slices of smoked salmon (around 2 oz)
• A handful of arugula
• A few thin slices of red onion
• A squeeze of lemon juice (just a splash)
• A sprinkle of capers (about 1 tsp)
• A dash of freshly ground black pepper

Instructions

1. Toast the everything bagel halves until golden and crispy, about 2-3 minutes in a toaster or toaster oven at 350°F.
2. While the bagel is toasting, lay out the smoked salmon slices on a plate to come to room temperature for maximum flavor.
3. Once toasted, let the bagel cool for a minute to avoid melting the cream cheese too much, then spread a thick layer of cream cheese on both halves.
4. Top the bottom half with a handful of arugula for a peppery crunch.
5. Layer the smoked salmon slices over the arugula, folding them slightly for texture.
6. Add a few slices of red onion and a sprinkle of capers for a briny kick.
7. Finish with a squeeze of lemon juice and a dash of black pepper for brightness and depth.
8. Place the top half of the bagel over the fillings, press gently, and slice in half if desired.

Perfectly balanced with creamy, smoky, and tangy flavors, this bagel shines when served with an iced coffee or mimosa for the ultimate weekend treat. The contrast of textures from the crispy bagel to the silky salmon makes every bite a delight.

Ham and Cheese Croissant Bake

Rise and shine with this Ham and Cheese Croissant Bake that’s all about lazy mornings and big flavors. No fuss, just flaky, buttery goodness loaded with your favorite diner duo.

Ingredients

• 4 large croissants, kinda stale is cool
• A couple of cups of diced ham, the chunkier the better
• 1.5 cups of shredded cheddar, because melty is a must
• 4 eggs, give ‘em a good whisk
• A splash of whole milk, about 1/2 cup
• A pinch of salt and a crack of black pepper, to wake it up
• A drizzle of Dijon mustard, for that sneaky tang

Instructions

1. Preheat your oven to 350°F—no rushing, let it get toasty.
2. Tear those croissants into chunks and scatter them in a greased baking dish.
3. Top with ham and half the cheese—like you’re building flavor layers.
4. Whisk eggs, milk, mustard, salt, and pepper in a bowl until it’s all buddy-buddy.
5. Pour this golden mix over the croissants, pressing them down to soak up the love.
6. Sprinkle the rest of the cheese on top because more is more.
7. Bake for 25 minutes until it’s puffed up and golden—like a sunrise in a dish.
8. Let it sit for 5 minutes; patience makes perfect slices.

Velvety eggs meet crispy edges in this bake, with pockets of salty ham and gooey cheese. Serve it with a side of arugula for a peppery punch or dunk slices in hot sauce for a fiery kick.

Tomato and Mozzarella Frittata

Craving a breakfast that’s both effortless and elegant? This Tomato and Mozzarella Frittata is your go-to. It’s fluffy, cheesy, and packed with fresh flavors—perfect for lazy weekends or meal prep.

Ingredients

• 6 large eggs
• A splash of whole milk
• A couple of cherry tomatoes, halved
• A handful of fresh basil leaves
• 1 cup shredded mozzarella
• A drizzle of olive oil
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 350°F—no guesswork, just set it and forget it.
2. Whisk the eggs and milk in a bowl until they’re totally combined. Tip: A fork works just fine, no fancy tools needed.
3. Heat olive oil in an oven-safe skillet over medium heat. Swirl it around to coat the bottom evenly.
4. Throw in the cherry tomatoes and let them sizzle for about 2 minutes—just until they start to soften.
5. Pour the egg mixture over the tomatoes. Sprinkle the mozzarella and basil on top. Tip: Don’t stir! You want those layers to set.
6. Let it cook undisturbed for 3 minutes, then transfer the skillet to the oven. Bake for 15 minutes—until the eggs are set and the top is golden. Tip: Use oven mitts, that handle gets hot!
7. Slide a spatula around the edges to loosen, then slice into wedges.

Just like that, you’ve got a frittata that’s creamy in the middle with a slight crisp on the edges. Serve it warm with a side of avocado toast or chill it for a protein-packed lunch tomorrow.

Sweet Potato Hash with Fried Eggs

Sweet Potato Hash with Fried Eggs

Skip the snooze-fest breakfast and whip up this vibrant sweet potato hash topped with perfectly fried eggs. Savory, sweet, and downright delicious—it’s the ultimate morning fuel.

Ingredients

• 2 medium sweet potatoes, diced into 1/2-inch cubes
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 small red onion, chopped
• 1 red bell pepper, diced
• A pinch of smoked paprika
• Salt and freshly ground black pepper
• 4 large eggs
• A handful of fresh parsley, chopped

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil.
2. Toss in the sweet potatoes, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a nice sear.
3. Add the garlic, red onion, and bell pepper. Stir and cook for another 5 minutes until the veggies soften.
4. Sprinkle with smoked paprika, salt, and pepper. Mix well and cook for 2 more minutes to let the flavors meld.
5. Push the hash to one side of the skillet. Crack the eggs into the empty space and cook to your preferred doneness, about 3 minutes for runny yolks.
6. Garnish with fresh parsley before serving.

Tip: For extra crispiness, press the sweet potatoes down with a spatula while cooking. Tip: Want a kick? Add a dash of hot sauce to the hash. Tip: Use a non-stick skillet to prevent the eggs from sticking.

Every bite of this dish is a textural dream—crispy sweet potatoes, soft eggs, and fresh herbs. Serve it straight from the skillet for a rustic, shareable breakfast.

Chorizo and Potato Breakfast Burritos

Packed with flavor and ready in a flash, these chorizo and potato breakfast burritos are your morning game-changer. Perfect for on-the-go or a lazy weekend brunch.

Ingredients

• 1 cup of diced potatoes (think small, bite-sized pieces)
• 1/2 lb of chorizo (the spicy kind, if you dare)
• 4 large eggs (farm-fresh if you can swing it)
• A splash of milk (any kind you like)
• A couple of flour tortillas (burrito-sized, because more is more)
• A handful of shredded cheese (cheddar or pepper jack for the win)
• A drizzle of olive oil (for the pan)
• Salt and pepper (just a pinch of each)

Instructions

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced potatoes and cook until golden and crispy, about 10 minutes. Stir occasionally for even browning.
2. Push the potatoes to one side of the skillet. Add the chorizo to the other side, breaking it apart with a spatula. Cook until browned, about 5 minutes. Tip: Drain excess grease if needed, but leave a little for flavor.
3. In a bowl, whisk the eggs with a splash of milk, salt, and pepper. Pour over the chorizo and potatoes. Stir gently until the eggs are softly set, about 3 minutes. Tip: Don’t overcook; eggs continue to set off the heat.
4. Warm the tortillas in a dry skillet for about 30 seconds each side. This makes them pliable and prevents tearing.
5. Divide the egg mixture among the tortillas. Sprinkle with cheese while hot so it melts. Roll up tightly, tucking in the sides as you go. Tip: For extra hold, wrap in foil or parchment paper.

These burritos boast a hearty texture with a spicy kick from the chorizo, balanced by the creamy eggs and melted cheese. Serve with a side of salsa or avocado slices for an extra layer of deliciousness.

Blueberry and Brie Stuffed French Toast

Craving something sweet, savory, and utterly indulgent? This Blueberry and Brie Stuffed French Toast is your weekend brunch game-changer.

Ingredients

• 4 thick slices of brioche bread
• a couple of ounces of Brie, sliced thin
• a handful of fresh blueberries
• 2 eggs
• a splash of whole milk
• a dash of vanilla extract
• a pinch of cinnamon
• a tablespoon of butter
• a drizzle of maple syrup for serving

Instructions

1. Slice a pocket into each brioche slice, careful not to cut through.
2. Stuff each pocket with Brie slices and a few blueberries.
3. Whisk eggs, milk, vanilla, and cinnamon in a shallow dish.
4. Heat a non-stick skillet over medium heat and melt the butter.
5. Dip each stuffed slice into the egg mixture, letting it soak for 30 seconds per side.
6. Cook in the skillet for 3-4 minutes per side until golden brown and the cheese starts to melt.
7. Serve immediately with a drizzle of maple syrup.

Kitchen tip: Let the toast sit for a minute before serving to let the cheese ooze perfectly. The combo of creamy Brie and burst blueberries against the crispy toast is unreal. Try it with a sprinkle of powdered sugar for extra flair.

Pesto and Sun-Dried Tomato Egg Muffins

Alright, let’s dive straight into these flavor-packed egg muffins that’ll make your mornings a breeze. A must-try for anyone who loves a quick, delicious breakfast with a gourmet twist.

Ingredients

• 6 large eggs
• A splash of milk
• A handful of grated Parmesan
• A couple of tbsp of pesto
• A small handful of sun-dried tomatoes, chopped
• A pinch of salt and pepper
• A drizzle of olive oil

Instructions

1. Preheat your oven to 350°F and grease a muffin tin with a drizzle of olive oil.
2. In a bowl, whisk together 6 large eggs, a splash of milk, and a pinch of salt and pepper until just combined. Tip: Don’t overmix to keep them fluffy.
3. Stir in a handful of grated Parmesan, a couple of tbsp of pesto, and a small handful of chopped sun-dried tomatoes.
4. Pour the mixture evenly into the muffin tin, filling each cup about ¾ full. Tip: Use a measuring cup for neat, even muffins.
5. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean. Tip: Let them sit for 5 minutes before removing for easy release.

These muffins come out fluffy with a punch of pesto and the sweet tang of sun-dried tomatoes. Try serving them on a bed of arugula for a fresh contrast or with a side of hot sauce for an extra kick.

Caramelized Onion and Goat Cheese Tart

Look no further for your next show-stopping appetizer or cozy dinner centerpiece. This caramelized onion and goat cheese tart is a flaky, creamy dream with a sweet-meets-savory punch that’ll have everyone asking for seconds.

Ingredients

• 1 pre-made pie crust (because we’re all about that easy life)
• A couple of large yellow onions, thinly sliced
• 2 tbsp olive oil (a good glug)
• A pinch of salt and sugar (to help those onions caramelize like a dream)
• 4 oz goat cheese (creamy and tangy, just how we like it)
• A splash of balsamic vinegar (for that sweet, tangy kick)
• 1 egg (for that golden shine)

Instructions

1. Preheat your oven to 375°F. Let’s get it hot and ready.
2. Heat olive oil in a large skillet over medium heat. Add the onions, salt, and sugar. Cook, stirring occasionally, for about 25 minutes until they’re golden and sweet. Tip: Don’t rush this—low and slow is the way to go for perfect caramelization.
3. Drizzle in the balsamic vinegar, stir, and cook for another 2 minutes. This adds a depth of flavor that’s *chef’s kiss*.
4. Roll out your pie crust into a tart pan. No fancy pan? A baking sheet works too—just fold up the edges to create a border.
5. Spread the caramelized onions evenly over the crust. Crumble the goat cheese on top. Tip: Leave some cheese in bigger chunks for those delightful creamy pockets.
6. Beat the egg with a tablespoon of water and brush it over the crust edges. This gives it that bakery-worthy golden finish.
7. Bake for 20-25 minutes until the crust is golden and the cheese is slightly melted.

Absolute perfection—the crust is buttery and crisp, the onions are sweet with a hint of tang, and the goat cheese adds a creamy contrast. Serve it warm with a drizzle of honey for an extra touch of magic.

Butternut Squash and Sage Breakfast Pizza

Hit your morning with a flavor bomb—this butternut squash and sage breakfast pizza twists your first meal into a gourmet experience. Crispy crust, creamy squash, and aromatic sage make every bite a wake-up call.

Ingredients

• 1 pre-made pizza dough (because mornings are hectic)
• A cup of roasted butternut squash, cubed
• A couple of fresh sage leaves, chopped
• A splash of olive oil
• Half a cup of shredded mozzarella
• A quarter cup of ricotta
• 2 eggs
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 425°F—get it hot for that perfect crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: Thinner means crispier!
3. Brush the dough with olive oil, then scatter the roasted butternut squash and sage evenly.
4. Dot with ricotta and sprinkle mozzarella over the top. Tip: Leave small wells for the eggs later.
5. Bake for 10 minutes until the cheese starts to bubble.
6. Pull the pizza out, crack the eggs into the wells, and season with salt and pepper.
7. Bake for another 5-7 minutes—whites should be set, but yolks still runny. Tip: Watch closely to avoid overbaking.

Velvety squash meets gooey eggs and crispy crust in every slice. Serve it straight from the oven, maybe with a drizzle of hot honey for those who dare.

Shakshuka with Feta and Herbs

Bold flavors meet brunch perfection in this Shakshuka with Feta and Herbs. It’s a one-pan wonder that’s as easy to make as it is delicious.

Ingredients

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

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and bell pepper, cook until soft, about 5 minutes.
3. Stir in garlic, salt, pepper, cumin, and paprika, cook for 1 minute until fragrant.
4. Pour in crushed tomatoes and a splash of water, simmer for 10 minutes.
5. Make 4 wells in the sauce, crack an egg into each.
6. Cover and cook until eggs are just set, about 5-7 minutes.
7. Sprinkle with feta and herbs right before serving.

Extra creamy yolks and tangy feta make every bite irresistible. Serve straight from the skillet with crusty bread for dipping.

Corned Beef Hash with Poached Eggs

Outshine your brunch game with this hearty corned beef hash topped with silky poached eggs. Crispy, savory, and downright addictive—it’s the ultimate comfort food mashup.

Ingredients

• 2 cups of diced corned beef (leftovers work magic here)
• 3 cups of russet potatoes, peeled and diced into ½-inch cubes
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• A splash of olive oil
• A couple of tablespoons of butter
• 4 large eggs
• A pinch of salt and pepper
• A dash of paprika for that smoky kick

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil and a couple of tablespoons of butter.
2. Toss in the diced potatoes, spreading them out in an even layer. Let them cook undisturbed for about 5 minutes to get that golden crust.
3. Add the chopped onion and minced garlic, stirring occasionally until the onions are translucent, about 3 minutes.
4. Mix in the diced corned beef and a dash of paprika. Cook for another 5 minutes, stirring occasionally, until everything is crispy and well combined.
5. While the hash is cooking, bring a pot of water to a gentle simmer for the eggs. Add a pinch of salt.
6. Crack each egg into a small cup, then gently slide it into the simmering water. Poach for 3-4 minutes for a runny yolk.
7. Divide the hash onto plates, top each with a poached egg, and season with a pinch of salt and pepper.

Key to perfection: the crispy potatoes against the creamy egg yolk is a texture dream. Serve it with a side of toasted sourdough to scoop up every last bite.

Prosciutto and Asparagus Quiche

Never underestimate the power of a quiche to turn your brunch from basic to bougie. This Prosciutto and Asparagus Quiche is your ticket to flavor town—crunchy, creamy, and totally Instagram-worthy.

Ingredients

• 1 pre-made pie crust (because we’re keeping it easy)
• 6 large eggs (the fluffier, the better)
• 1 cup heavy cream (for that silky texture)
• a couple of asparagus spears, trimmed and cut into 1-inch pieces
• 4 slices of prosciutto, torn into bite-sized pieces
• 1 cup shredded Gruyère cheese (melty goodness)
• a splash of olive oil
• salt and pepper (just a pinch of each)

Instructions

1. Preheat your oven to 375°F. Unroll the pie crust into a 9-inch pie dish, crimping the edges for a fancy touch.
2. In a skillet over medium heat, add a splash of olive oil and sauté the asparagus until just tender, about 3 minutes. Tip: Don’t overcook—it’ll soften more in the oven.
3. Whisk together eggs, heavy cream, salt, and pepper in a bowl until smooth. Tip: Whisk vigorously for extra airy eggs.
4. Layer the sautéed asparagus, prosciutto, and Gruyère cheese into the pie crust.
5. Pour the egg mixture over the fillings, ensuring everything is evenly coated.
6. Bake for 35-40 minutes, until the center is set and the top is golden. Tip: Check doneness by inserting a knife—it should come out clean.

Perfectly golden with a creamy center, this quiche is a textural dream. Serve it warm with a side of arugula for a peppery contrast, or slice it cold for a picnic—it’s versatile like that.

Chicken and Waffles with Maple Syrup

Craving something sweet, savory, and downright delicious? Chicken and waffles with maple syrup is your go-to comfort food that hits all the right notes.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• A pinch of salt
• 2 eggs
• 1 1/2 cups of milk
• 1/3 cup of melted butter
• A splash of vanilla extract
• 4 boneless, skinless chicken breasts
• A couple of cups of buttermilk
• 1 cup of all-purpose flour (for dredging)
• 1 tsp of paprika
• 1 tsp of garlic powder
• Oil for frying
• Maple syrup for drizzling

Instructions

1. Preheat your waffle iron to medium-high heat.
2. In a large bowl, whisk together 2 cups of flour, baking powder, and salt.
3. Beat in the eggs, milk, melted butter, and vanilla extract until smooth. Tip: Don’t overmix to keep the waffles fluffy.
4. Pour the batter onto the hot waffle iron and cook until golden brown, about 5 minutes.
5. While the waffles cook, soak the chicken breasts in buttermilk for at least 10 minutes. Tip: This tenderizes the chicken.
6. In a shallow dish, mix 1 cup of flour with paprika and garlic powder.
7. Dredge the chicken in the flour mixture, shaking off excess.
8. Heat oil in a deep skillet to 375°F and fry the chicken until golden and cooked through, about 6 minutes per side. Tip: Use a thermometer to ensure the chicken reaches 165°F internally.
9. Serve the crispy chicken on top of the waffles and drizzle generously with maple syrup.

Perfectly crispy chicken meets soft, fluffy waffles, all brought together with the sweet kiss of maple syrup. Try serving it with a side of hot sauce for an extra kick.

Greek Yogurt and Herb Dip with Vegetables

Kickstart your snack game with this creamy Greek Yogurt and Herb Dip—perfect for dunking crisp veggies or slathering on toast. It’s fresh, tangy, and ready in minutes.

Ingredients

• 1 cup of thick Greek yogurt
• A handful of fresh dill, chopped
• A couple of garlic cloves, minced
• A splash of lemon juice
• A pinch of salt
• A drizzle of olive oil
• Your favorite veggies for dipping

Instructions

1. Grab a medium bowl and plop in the Greek yogurt.
2. Toss in the chopped dill, minced garlic, and a splash of lemon juice. Mix until everything’s buddies.
3. Season with a pinch of salt—trust us, it wakes up all the flavors.
4. Drizzle with olive oil for that fancy finish.
5. Chill in the fridge for at least 30 minutes to let the flavors marry. Tip: The longer it sits, the tastier it gets.
6. While waiting, chop your veggies into sticks or chips. Tip: Go for colorful ones like bell peppers and carrots for a vibrant platter.
7. Give the dip a quick stir before serving. Tip: If it’s too thick, a tiny splash of water or more lemon juice loosens it up.

Creamy meets herby in this dip, with a garlicky kick that’ll have you double-dipping. Serve it with a rainbow of veggies or as a zesty spread on sandwiches for a lunch upgrade.

Pumpkin and Sage Sausage Rolls

Unwrap the cozy flavors of fall with these pumpkin and sage sausage rolls—**bold** spices, **flaky** pastry, and a **savory** twist that’ll have you reaching for seconds.

Ingredients

• 1 sheet of puff pastry, thawed
• 1/2 cup of pumpkin puree
• 1/2 lb of ground sausage
• 1 tbsp of fresh sage, chopped
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• a pinch of salt and pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the ground sausage, pumpkin puree, chopped sage, garlic powder, onion powder, salt, and pepper until well combined.
3. Roll out the puff pastry on a lightly floured surface to a 12×9 inch rectangle.
4. Spread the sausage mixture evenly over the pastry, leaving a 1-inch border on one long side.
5. Brush the border with a bit of the beaten egg to help seal the roll.
6. Starting from the long side opposite the border, tightly roll the pastry into a log.
7. Cut the log into 8 equal pieces and place them seam-side down on the prepared baking sheet.
8. Brush the tops with the remaining beaten egg for a golden finish.
9. Bake for 20-25 minutes, or until the pastry is puffed and golden and the sausage is cooked through.
10. Let cool for 5 minutes before serving.

Yield: These rolls come out **crispy** on the outside, **juicy** on the inside, with a hint of sweetness from the pumpkin. Serve them with a side of spicy mustard or cranberry sauce for an extra kick.

Conclusion

We hope this roundup of 20 delicious savory brunch recipes inspires your next weekend feast! Each dish is a breeze to make, ensuring a stress-free and tasty meal. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking, and here’s to many more brunch memories with family and friends!