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Breakfast & Brunch Recipes

Sweet Breakfast & Brunch Recipes

1. Fluffy Buttermilk Pancakes

Ingredients:

  • 1 ½ cups all-purpose flour

  • 1 tbsp sugar

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 ¼ cups buttermilk

  • 1 egg

  • 2 tbsp melted butter

Instructions:

  1. Mix dry ingredients in one bowl, wet in another.

  2. Combine gently — don’t overmix!

  3. Cook on a hot, greased griddle until bubbles form, then flip.

2. Overnight Chia Pudding

Ingredients:

  • 3 tbsp chia seeds

  • 1 cup almond milk (or any milk)

  • 1 tsp vanilla extract

  • 1 tsp maple syrup

  • Fresh fruit for topping

Instructions:

  1. Combine all ingredients, stir well, and refrigerate overnight.

  2. Top with berries, bananas, or granola before serving.

🍳 Savory Breakfast & Brunch Recipes

3. Avocado Toast with Poached Egg

Ingredients:

  • 1 slice sourdough or whole-grain bread

  • ½ ripe avocado

  • 1 egg

  • Salt, pepper, chili flakes

  • Optional: cherry tomatoes, feta, or microgreens

Instructions:

  1. Toast bread and mash avocado on top.

  2. Poach egg and place on toast.

  3. Season and add toppings.

4. Veggie-Packed Frittata

Ingredients:

  • 6 eggs

  • ¼ cup milk

  • 1 cup spinach

  • ½ cup cherry tomatoes

  • ¼ cup diced onion

  • ½ cup shredded cheese

Instructions:

  1. Sauté onions and veggies until soft.

  2. Whisk eggs and milk; pour over veggies.

  3. Cook on the stove for 2–3 minutes, then transfer to oven at 375°F (190°C) for 10–12 minutes.

🥐 Make-Ahead & Crowd-Pleasers

5. French Toast Casserole

Ingredients:

  • 1 loaf brioche or challah bread, cubed

  • 6 eggs

  • 1 ½ cups milk

  • ½ cup cream

  • ½ cup maple syrup

  • 1 tsp cinnamon

Instructions:

  1. Place bread in a greased baking dish.

  2. Mix the rest and pour over.

  3. Let sit overnight, then bake at 350°F (175°C) for 45 minutes.

6. Breakfast Burritos (Freezer-Friendly)

Ingredients:

  • Scrambled eggs

  • Cooked sausage or beans

  • Shredded cheese

  • Salsa

  • Tortillas

Instructions:

  1. Assemble and roll up burritos.

  2. Wrap individually in foil or plastic wrap and freeze.

  3. Reheat in microwave or oven.

 

Lunch Recipes

Mediterranean Chickpea Salad (Vegetarian, Gluten-Free)

Ingredients:

  • 1 can chickpeas, drained and rinsed

  • 1 cucumber, diced

  • 1 bell pepper, diced

  • 1/2 red onion, finely chopped

  • 1/4 cup feta cheese, crumbled

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • Salt & pepper to taste

  • Optional: olives, fresh parsley

Instructions:

  1. Combine all ingredients in a large bowl.

  2. Toss well and chill for 15 minutes.

  3. Serve cold.

2. Turkey & Avocado Wrap

Ingredients:

  • 1 large tortilla or wrap

  • 3 slices deli turkey

  • 1/2 avocado, sliced

  • Lettuce or spinach

  • Tomato slices

  • Mustard or mayo

Instructions:

  1. Lay everything on the wrap.

  2. Roll it tightly and slice in half.

  3. Optional: grill for a warm version.

3. Garlic Butter Shrimp Pasta

Ingredients:

  • 1/2 lb shrimp, peeled and deveined

  • 2 cups cooked pasta

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • Red pepper flakes (optional)

  • Parmesan cheese

  • Parsley

Instructions:

  1. Sauté garlic in butter for 1 minute.

  2. Add shrimp, cook until pink (3–4 mins).

  3. Toss in cooked pasta, season, and serve with cheese and parsley.

4. Quinoa & Roasted Veggie Bowl (Vegan)

Ingredients:

  • 1 cup cooked quinoa

  • 1 zucchini, chopped

  • 1 bell pepper, chopped

  • 1/2 red onion, sliced

  • Olive oil, salt, pepper

  • Tahini or hummus

Instructions:

  1. Roast veggies at 400°F (200°C) for 20–25 mins.

  2. Combine with quinoa.

  3. Drizzle tahini or serve with a dollop of hummus.

5. Egg Fried Rice

Ingredients:

  • 2 cups cooked rice (preferably cold)

  • 2 eggs, beaten

  • 1/2 cup peas and carrots

  • 2 tbsp soy sauce

  • 1 tsp sesame oil

  • Green onions

Instructions:

  1. Scramble eggs in oil, set aside.

  2. Stir-fry veggies and rice.

  3. Add soy sauce, mix in eggs, garnish with onions.

 

Dinner Recipes

Mediterranean Chickpea Salad (Vegetarian, Gluten-Free)

Ingredients:

  • 1 can chickpeas, drained and rinsed

  • 1 cucumber, diced

  • 1 bell pepper, diced

  • 1/2 red onion, finely chopped

  • 1/4 cup feta cheese, crumbled

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • Salt & pepper to taste

  • Optional: olives, fresh parsley

Instructions:

  1. Combine all ingredients in a large bowl.

  2. Toss well and chill for 15 minutes.

  3. Serve cold.

2. Turkey & Avocado Wrap

Ingredients:

  • 1 large tortilla or wrap

  • 3 slices deli turkey

  • 1/2 avocado, sliced

  • Lettuce or spinach

  • Tomato slices

  • Mustard or mayo

Instructions:

  1. Lay everything on the wrap.

  2. Roll it tightly and slice in half.

  3. Optional: grill for a warm version.

3. Garlic Butter Shrimp Pasta

Ingredients:

  • 1/2 lb shrimp, peeled and deveined

  • 2 cups cooked pasta

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • Red pepper flakes (optional)

  • Parmesan cheese

  • Parsley

Instructions:

  1. Sauté garlic in butter for 1 minute.

  2. Add shrimp, cook until pink (3–4 mins).

  3. Toss in cooked pasta, season, and serve with cheese and parsley.

4. Quinoa & Roasted Veggie Bowl (Vegan)

Ingredients:

  • 1 cup cooked quinoa

  • 1 zucchini, chopped

  • 1 bell pepper, chopped

  • 1/2 red onion, sliced

  • Olive oil, salt, pepper

  • Tahini or hummus

Instructions:

  1. Roast veggies at 400°F (200°C) for 20–25 mins.

  2. Combine with quinoa.

  3. Drizzle tahini or serve with a dollop of hummus.

5. Egg Fried Rice

Ingredients:

  • 2 cups cooked rice (preferably cold)

  • 2 eggs, beaten

  • 1/2 cup peas and carrots

  • 2 tbsp soy sauce

  • 1 tsp sesame oil

  • Green onions

Instructions:

  1. Scramble eggs in oil, set aside.

  2. Stir-fry veggies and rice.

  3. Add soy sauce, mix in eggs, garnish with onions.

 

Dessert Recipes

1. Chocolate Mug Cake (5-Minute Dessert)

Ingredients:

  • 4 tbsp all-purpose flour

  • 4 tbsp sugar

  • 2 tbsp cocoa powder

  • 1/4 tsp baking powder

  • 3 tbsp milk

  • 2 tbsp vegetable oil

  • A dash of vanilla extract

  • Optional: chocolate chips, pinch of salt

Instructions:

  1. Mix all ingredients in a microwave-safe mug.

  2. Microwave for 1–1½ minutes.

  3. Let cool slightly and dig in!

2. No-Bake Cheesecake Cups

Ingredients:

  • 1 cup cream cheese, softened

  • 1/2 cup powdered sugar

  • 1/2 tsp vanilla extract

  • 1/2 cup whipped cream

  • Crushed graham crackers

  • Optional toppings: berries, chocolate, caramel

Instructions:

  1. Beat cream cheese, sugar, and vanilla until smooth.

  2. Fold in whipped cream.

  3. Layer crushed graham crackers and cheesecake filling in cups.

  4. Chill 1–2 hours before serving.

3. Classic Banana Bread

Ingredients:

  • 2 ripe bananas

  • 1/3 cup melted butter

  • 1/2 cup sugar

  • 1 egg

  • 1 tsp vanilla

  • 1 tsp baking soda

  • 1 1/2 cups flour

  • Optional: chocolate chips or walnuts

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Mash bananas, mix with butter, sugar, egg, and vanilla.

  3. Stir in baking soda and flour.

  4. Pour into loaf pan, bake 50–60 mins.

4. Strawberries & Cream Parfaits (Light & Fresh)

Ingredients:

  • Fresh strawberries, sliced

  • Whipped cream or Greek yogurt

  • Honey or maple syrup

  • Granola or crushed cookies (optional)

Instructions:

  1. Layer strawberries, cream/yogurt, and sweetener in a glass.

  2. Repeat layers, topping with a sprinkle of granola or cookies.

  3. Serve chilled.

5. Molten Lava Cakes

Ingredients:

  • 1/2 cup butter

  • 4 oz dark chocolate

  • 2 eggs

  • 2 egg yolks

  • 1/4 cup sugar

  • 1/4 cup flour

  • Butter & cocoa for ramekins

Instructions:

  1. Preheat oven to 425°F (220°C).

  2. Butter ramekins and dust with cocoa.

  3. Melt chocolate and butter together.

  4. Whisk eggs, yolks, and sugar, then mix with chocolate.

  5. Fold in flour gently.

  6. Pour into ramekins, bake 12–13 mins.

  7. Let sit 1 min, then invert and serve warm

 

Drink & Cocktail Recipes

1. Chocolate Mug Cake (5-Minute Dessert)

Ingredients:

  • 4 tbsp all-purpose flour

  • 4 tbsp sugar

  • 2 tbsp cocoa powder

  • 1/4 tsp baking powder

  • 3 tbsp milk

  • 2 tbsp vegetable oil

  • A dash of vanilla extract

  • Optional: chocolate chips, pinch of salt

Instructions:

  1. Mix all ingredients in a microwave-safe mug.

  2. Microwave for 1–1½ minutes.

  3. Let cool slightly and dig in!

2. No-Bake Cheesecake Cups

Ingredients:

  • 1 cup cream cheese, softened

  • 1/2 cup powdered sugar

  • 1/2 tsp vanilla extract

  • 1/2 cup whipped cream

  • Crushed graham crackers

  • Optional toppings: berries, chocolate, caramel

Instructions:

  1. Beat cream cheese, sugar, and vanilla until smooth.

  2. Fold in whipped cream.

  3. Layer crushed graham crackers and cheesecake filling in cups.

  4. Chill 1–2 hours before serving.

3. Classic Banana Bread

Ingredients:

  • 2 ripe bananas

  • 1/3 cup melted butter

  • 1/2 cup sugar

  • 1 egg

  • 1 tsp vanilla

  • 1 tsp baking soda

  • 1 1/2 cups flour

  • Optional: chocolate chips or walnuts

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Mash bananas, mix with butter, sugar, egg, and vanilla.

  3. Stir in baking soda and flour.

  4. Pour into loaf pan, bake 50–60 mins.

4. Strawberries & Cream Parfaits (Light & Fresh)

Ingredients:

  • Fresh strawberries, sliced

  • Whipped cream or Greek yogurt

  • Honey or maple syrup

  • Granola or crushed cookies (optional)

Instructions:

  1. Layer strawberries, cream/yogurt, and sweetener in a glass.

  2. Repeat layers, topping with a sprinkle of granola or cookies.

  3. Serve chilled.

5. Molten Lava Cakes

Ingredients:

  • 1/2 cup butter

  • 4 oz dark chocolate

  • 2 eggs

  • 2 egg yolks

  • 1/4 cup sugar

  • 1/4 cup flour

  • Butter & cocoa for ramekins

Instructions:

  1. Preheat oven to 425°F (220°C).

  2. Butter ramekins and dust with cocoa.

  3. Melt chocolate and butter together.

  4. Whisk eggs, yolks, and sugar, then mix with chocolate.

  5. Fold in flour gently.

  6. Pour into ramekins, bake 12–13 mins.

  7. Let sit 1 min, then invert and serve warm.