These Brunch Recipes Will Make Your Weekends Even Better

Breakfast may be the most important meal of the day, but brunch is hands down the best. While you may not have time for the late-morning meal every day, you can at least get a taste of it with these easy, creative, and delicious recipes.

Tater Tot Waffles



1 bag frozen tater tots (32-ounce), thawed 2 tablespoons chopped fresh parsley leaves 1 tablespoon cajun seasoning Kosher salt and ground black pepper, to taste


Preheat a waffle iron to medium-high heat. Lightly coat the top and bottom of the waffle iron with oil or nonstick spray. In small batches, spread tater tots in an even layer into the waffle iron; season to taste with Cajun seasoning, salt, and pepper. Close the iron, pressing down firmly to flatten, and cook the tots for about 5-6 minutes, until golden brown and crisp. Repeat with the remaining tater tots, adding more butter as desired. Serve immediately, garnished with parsley.

Antipasto Skewers



2 cups toasted cubed bread 2 tablespoons olive oil 1 cup mixed olives, pitted 1 cup cherry tomatoes 1 cup marinated artichokes, quartered 1 cup melon balls (watermelon and cantaloupe) 1 roasted red pepper, cut into small pieces 6-8 ounces thinly sliced prosciutto and or salami 1 cup mozzarella balls 1 cup fresh basil

Kale Pesto 1 cup roughly chopped kale 1 cup fresh basil 2 tablespoons toasted pine nuts 1/3 cup grated parmesan cheese 1/4 cup olive oil 2 tablespoons red wine vinegar kosher salt


Preheat the oven to 375 degrees F. Arrange the bread cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake 8-10 minutes or until lightly toasted and golden. Let cool. To assemble the skewers, thread the bread cubes, olives, tomatoes, artichokes, melon, red peppers, prosciutto, mozzarella, and basil on long skewers. Arrange skewers a serving plate and serve drizzled with the kale pesto.

Kale Pesto 1In a blender or food processor, combine all ingredients and pulse until chunky smooth. Add salt as needed.

Crispy Eggplant ‘Bacon’



1 medium eggplant 2 Tbsp avocado or olive oil 1 1/2 Tbsp tamari 1 Tbsp Worcestershire 1 Tbsp maple syrup 2 tsp liquid smoke 1 tsp smoked paprika Pinch sea salt Pinch garlic powder 1/2 tsp freshly cracked black pepper


Preheat oven to 225 degrees F. Line one large or two small baking sheet(s) with parchment paper. Slice an eggplant in half, lengthwise, and set one half aside. Then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces. Use a sharp knife to slice into very thin strips. Set aside. Make sauce by adding avocado oil, tamari, Worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper to a small mixing bowl and whisking to combine. Use a brush to coat both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet(s) and sprinkle with more black pepper. Bake for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy.

Berry Chia Overnight Oats



½ cup rolled oats ¼ cup chia seeds 1 cup water or milk pinch of cinnamon and salt maple syrup to taste 1 cup frozen berries of choice yogurt for topping Fresh berries for topping


Place the oats, seeds, milk, cinnamon, and salt in a jar with a lid and refrigerate overnight. Puree the berries and stir oats with your frozen berry puree. Top with yogurt, more berries, nuts, honey, and whatever else you like.

Ambrosia Whipped Yogurt Fruit Parfaits


1 cup chopped pineapple 1 cup drained mandarin oranges 1/2 cup maraschino cherries 1/2 cup shredded sweetened coconut 1/4 cup flaked, unsweetened coconut 1/3 cup mini marshmallows

whipped yogurt cream 1 1/4 cups cold heavy cream 3/4 cups vanilla Greek yogurt 1 teaspoon vanilla extract


In a bowl, stir together the pineapple, oranges and cherries and half of the sweetened coconut. To make the yogurt whipped cream, add the cold heavy cream into the bowl of your electric mixer. Beat it on high speed using the whisk attachment, until stiff peaks form and you have whipped cream. Add in the yogurt and vanilla extract, and beat on medium speed, scraping down the sides, until combined. Stir in the rest of the shredded coconut and the flaked coconut. Layer the yogurt cream, the marshmallows and fruit mixture into four small jars or glasses with two or three alternating layers. Top it off with a cherry and an extra sprinkle of coconut.