Breakfast & Brunch

Make this breakfast on Sunday evening and we promise the Monday morning version of you will be happy

The Thanksgiving morning breakfast of our dreams

In our era of spritz-y drink obsession, let's give this bubbly classic a second chance

Serve these small gems for breakfast or brunch. Or dinner if you're truly wild.

The start to a gourd day

Serve this Mexican favorite with a tart mimosa and a side of beans and potatoes.

This omelet has a distinctly Asian feel with creamy cubes of tofu replacing the more traditional cheese. This is perfect for a light, midweek supper.

These winning pancakes came out of a desire to develop a vegan version of a favorite restaurant pancake

Using applesauce as an egg substitute works wonderfully in these moist and delicious muffins

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This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This gluten-free breakfast treat will help you start your day out right. 

If you’ve ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you’ll love this recipe.

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These savory muffins add an extra-special element to a holiday breadbasket. You may want to double the recipe—most guests will want seconds!

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The secret to crêpe-making success? Letting the batter rest as long as needed for the frothiness and bubbles to subside, so it can spread smoothly and evenly across the pan. All of the recipe components can be made ahead of time, so the filled crêpes come together quickly when it’s time for dessert.

Smoked mozzarella stands in for Canadian bacon, while a fresh tomato sauce takes the place of hollandaise sauce, in this lightened-up version of a brunch classic. If you’re making the recipe for dinner, all you need is a light salad to round out the meal.

This one-dish meal comes together in just about 20 minutes. The black beans and avocado provide plenty of protein, but you could also round out the meal with a fried or poached egg.

A quick mushroom stroganoff sauce is ladled over thyme-flavored French toast for an early-autumn meal. If you want to serve this dish for brunch, you can make the mushroom sauce a day ahead, and then simply prepare the French toast right before serving.

Slide fried eggs between tortillas slathered with refried beans, and you get this fun twist on a Mexican favorite that you can eat with your hands. Serve with your favorite prepared salsa.

This elegant first course features hearty king trumpet mushrooms, noted for their chewy, meaty texture.

Chia and hemp seeds add omega-3 fats, protein, and fiber to this rich, chocolaty treat.

Flaxseeds and oats add thickness and extra fiber to this super-satisfying, calcium-packed smoothie.

This island-inspired smoothie is made with coconut milk for next-day thickness, and is loaded with fruit for a flavor reminiscent of a favorite tropical beverage. Goji berries add antioxidants and a lovely peach blush.

Smoothies are the ultimate on-the go breakfast. This matcha smoothie has a sweet, earthy flavor and a power punch of antioxidants.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Millet cooked in apple juice makes a tender, flavorful base for these brunch beauties. Be sure to use a wide turner or spatula when flipping these light, delicate pancakes.

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This vegan blueberry coffee cake is perfect for a weekend breakfast.

A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Three Southern favorites come together in this tasty quick bread. For easy chopping, fold the collard leaves in half lengthwise, slice out the center stems, then stack the leaves to efficiently cut them into 1/4-inch-thick strips.

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Check out Vegetarian Times Editors's author page.

Cooked quinoa keeps these baked treats moist and healthful.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This quick and easy dish is packed with flavor, with super nutritious and delicious lentils.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Ramp up your vitamin and mineral intake with only 28 calories when you add baby spinach to this lightly sweet fruit smoothie.

This smoothie promotes a healthy immune and digestive system. The mixture of ginger, mint, chia and pineapple give a nice flavor to a natural energy drink.

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Check out Vegetarian Times Editors's author page.

Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

These crêpes would also taste great with savory fillings such as sautéed mushrooms, creamed spinach, or scrambled eggs.