20 Delicious Spring Brunch Recipes You Need to Try

Spring is here, which means it’s time to shake off the winter chill and enjoy some delicious meals outdoors with friends and family. These 20 brunch recipes are light, fresh, and just the thing to celebrate the season. From vibrant salads to sweet treats, you’ll find plenty of inspiration to make your next spring brunch a hit!

Avocado Toast with Radishes and Chives

Avocado toast with radishes and chives is a refreshing and vibrant choice for your spring brunch. The creamy avocado spread pairs perfectly with the crisp, peppery flavor of radishes, creating a delightful contrast in taste and texture. Topped with fresh chives, this dish not only looks appealing but is also quick and easy to prepare.

This simple recipe makes it easy to enjoy a nutritious meal that can be ready in just a few minutes. Perfect for a leisurely brunch or a light lunch, it’s a delightful way to celebrate the flavors of spring!

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado
• 4-6 radishes, thinly sliced
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions

1. Toast the Bread: Start by toasting the slices of whole grain bread until golden brown and crispy.
2. Mash the Avocado: In a bowl, mash the ripe avocado with lemon juice, salt, and pepper until smooth and creamy.
3. Assemble the Toast: Spread the mashed avocado generously on the toasted bread.
4. Add Toppings: Layer the thinly sliced radishes on top of the avocado spread, followed by the chopped chives.
5. Serve: Enjoy immediately, perhaps with a sprinkle of extra salt and pepper if desired.

Citrus Salad with Pomegranate Seeds

This citrus salad is a delightful blend of vibrant flavors and colors, making it a perfect addition to your spring brunch table. The zesty oranges and grapefruits pair beautifully with tart pomegranate seeds, creating a refreshing dish that is both light and satisfying.

Not only is it simple to make, but it also requires minimal ingredients, allowing the natural flavors to shine. Enjoy it as a standalone dish or as a side to complement heartier meals.

Ingredients

• 2 large oranges, thinly sliced
• 2 large grapefruits, thinly sliced
• 1 cup pomegranate seeds
• 1 tablespoon honey (optional)
• Fresh mint leaves, for garnish

Instructions

1. Prepare the Citrus: Slice the oranges and grapefruits into thin rounds. Arrange them in a circular pattern on a large serving platter.
2. Add Pomegranate Seeds: Sprinkle the pomegranate seeds evenly over the sliced citrus.
3. Optional Sweetness: If desired, drizzle honey over the top for a touch of sweetness.
4. Garnish: Finish with fresh mint leaves for an extra burst of flavor and color.
5. Serve: Enjoy immediately or chill for about 30 minutes before serving for a refreshing treat.

Lemon Ricotta Pancakes with Blueberries

Indulging in lemon ricotta pancakes is like experiencing a burst of spring on your plate. These pancakes are light, fluffy, and infused with a delightful citrus zing that makes them a refreshing choice for brunch. The creamy ricotta adds richness, while fresh blueberries provide a sweet and tart contrast, making each bite an enjoyable experience.

What’s great about this recipe is its simplicity. Even those new to cooking can whip it up without a fuss. Just mix the ingredients, cook them on a griddle, and you’ll have a stack of pancakes ready in no time. Serve them with maple syrup or a dusting of powdered sugar for a sweet finish.

Ingredients

• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 cup fresh blueberries
• Butter, for cooking

Instructions

1. In a large bowl, whisk together the ricotta cheese, eggs, milk, sugar, and vanilla extract until smooth.
2. In another bowl, combine the flour, baking powder, salt, and lemon zest. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
3. Gently fold in the blueberries.
4. Heat a skillet or griddle over medium heat and add a little butter. Pour 1/4 cup of batter for each pancake onto the skillet.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Serve warm with maple syrup or powdered sugar.

Savory Spinach and Feta Frittata

A Savory Spinach and Feta Frittata is a delightful dish that combines fresh spinach and creamy feta cheese, creating a flavorful experience perfect for any spring brunch. This dish is light yet filling, making it an ideal choice for a gathering with friends or family. Plus, it’s simple to whip up, requiring just a few ingredients and minimal cooking time.

Whether you’re enjoying it warm from the oven or at room temperature, the frittata has a lovely texture and a satisfying taste that highlights the freshness of the spinach paired with the saltiness of the feta. It’s versatile too—feel free to toss in any other vegetables you have on hand!

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• 1 small onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 3-4 minutes.
3. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
4. In a bowl, whisk together the eggs, milk, salt, and pepper.
5. Stir in the sautéed spinach and onion mixture, along with the crumbled feta.
6. Pour the mixture into a greased oven-safe skillet or baking dish.
7. Bake for 25-30 minutes, or until the frittata is set and lightly golden on top.
8. Let it cool for a few minutes before slicing. Serve warm or at room temperature.

Smoked Salmon and Cream Cheese Bagels

Smoked salmon and cream cheese bagels are a delightful combination that brings together rich flavors and textures in each bite. The creamy tang of the cheese paired with the smoky, salty salmon creates a satisfying contrast, making these bagels a popular choice for brunch gatherings. Plus, they’re quick and easy to assemble, perfect for those busy spring mornings when you want something special without a lot of fuss.

Top a freshly toasted bagel with a generous layer of cream cheese, then layer on slices of smoked salmon. Add some fresh dill or capers for an extra flavor boost, and finish with a sprinkle of lemon juice for brightness. These bagels are not only delicious but also visually appealing, making them a hit at any brunch table. Enjoy them with a side of fresh fruit for a complete meal!

Ingredients

• 4 plain bagels, halved and toasted
• 8 oz cream cheese, softened
• 8 oz smoked salmon, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons capers, rinsed
• Fresh dill, for garnish
• Lemon wedges, for serving

Instructions

1. Spread a generous layer of cream cheese on each toasted bagel half.
2. Layer the smoked salmon slices on top of the cream cheese.
3. Add a few slices of red onion and sprinkle with capers.
4. Garnish with fresh dill and serve with lemon wedges on the side.
5. Enjoy immediately for a flavorful brunch option!

Strawberry Basil Smoothie Bowl

Bright and refreshing, the Strawberry Basil Smoothie Bowl is a delightful way to celebrate spring. This smoothie bowl combines sweet, juicy strawberries with the aromatic hint of fresh basil, creating a unique flavor profile that’s both fruity and herbaceous. It’s not only easy to whip up, but it’s also a nutritious addition to your brunch spread.

The creamy texture of the smoothie blends beautifully with toppings like granola and fresh fruit, offering a satisfying crunch. Perfect for warm days, this bowl is a feast for the eyes and the taste buds!

Ingredients

• 2 cups fresh strawberries, hulled
• 1 ripe banana
• 1/2 cup Greek yogurt
• 1 cup almond milk
• 1 tablespoon honey (optional)
• 1/4 cup fresh basil leaves
• Granola for topping
• Sliced strawberries for garnish
• Extra basil leaves for garnish

Instructions

1. Blend the Ingredients: In a blender, combine the fresh strawberries, banana, Greek yogurt, almond milk, honey, and basil leaves. Blend until smooth and creamy.
2. Adjust Consistency: If the mixture is too thick, add a little more almond milk until you reach your desired consistency.
3. Serve: Pour the smoothie into a bowl and top with granola, sliced strawberries, and extra basil leaves for garnish.
4. Enjoy: Grab a spoon and dig into this vibrant and refreshing smoothie bowl!

Spring Vegetable Quiche with Asparagus

Spring Vegetable Quiche with Asparagus is a delightful dish that celebrates the freshness of the season. This quiche combines tender asparagus with vibrant vegetables for a light, flavorful experience that’s perfect for brunch. The crispy crust and creamy filling create a satisfying balance that’s both comforting and refreshing.

Not only is this quiche simple to make, but it also allows for flexibility. You can easily swap in your favorite veggies or cheeses based on what you have on hand. It’s a fantastic way to enjoy seasonal produce while impressing your guests with a colorful and tasty dish.

Ingredients

• 1 pre-made pie crust
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup bell peppers, diced
• 1/2 cup spinach, chopped
• 4 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, lightly sauté the asparagus, bell peppers, and spinach until just tender. Set aside.
3. In a bowl, whisk together the eggs and milk. Season with salt and pepper.
4. Place the pie crust in a baking dish. Spread the sautéed vegetables and cherry tomatoes evenly over the crust.
5. Pour the egg mixture over the vegetables, then sprinkle the shredded cheese on top.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden. Let it cool slightly before slicing.

Honey-Glazed Carrots with Thyme

Honey-glazed carrots with thyme are a delightful addition to any spring brunch. The natural sweetness of the carrots pairs beautifully with the rich, warm notes of honey, while fresh thyme adds a subtle herby flavor that elevates the dish. It’s simple to make, and the vibrant colors make it an eye-catching side.

This recipe not only enhances the flavors of the carrots but also brings out their natural sweetness. You’ll love how easy it is to whip up this dish, making it a lovely and tasty option for your next gathering.

Ingredients

• 1 pound baby carrots
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 1 tablespoon butter
• Optional: chopped parsley for garnish

Instructions

1. Prepare the Carrots: Rinse the baby carrots under cold water and pat them dry. If using larger carrots, slice them into sticks.
2. Cook the Carrots: In a large skillet, heat the olive oil over medium heat. Add the carrots and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
3. Add Honey and Thyme: Reduce the heat to low, then stir in the honey, thyme, salt, and pepper. Cook for an additional 5 minutes, allowing the carrots to absorb the flavors and become tender.
4. Finish with Butter: Remove the skillet from heat and stir in the butter until melted, giving the carrots a beautiful glaze.
5. Serve: Transfer the honey-glazed carrots to a serving dish and garnish with chopped parsley if desired. Enjoy your flavorful side dish!

Fluffy Strawberry Shortcake Biscuits

Fluffy Strawberry Shortcake Biscuits are a delightful way to celebrate spring. These light and airy biscuits are layered with fresh strawberries and whipped cream, creating a sweet yet refreshing treat. The combination of buttery biscuits and juicy strawberries is simply irresistible, making this recipe perfect for any brunch.

Making these shortcake biscuits is straightforward and can be done in just a few steps. They are an excellent choice for both novice bakers and seasoned pros. Serve them up at your next gathering, and watch everyone come back for seconds!

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup whipped cream

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour, sugar, baking powder, and salt. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Pour in the heavy cream and vanilla extract, stirring just until combined. Do not overmix.
4. Turn the dough onto a floured surface, knead gently, and roll out to about 1-inch thickness. Cut into rounds and place on the prepared baking sheet.
5. Bake for 15-20 minutes or until golden brown. Let cool slightly.
6. To assemble, slice the biscuits in half, layer with fresh strawberries and whipped cream, and top with the other half. Serve immediately and enjoy!

Zucchini Noodles with Pesto

Zucchini noodles, often referred to as “zoodles,” are a fresh and light alternative to traditional pasta. This dish features a vibrant green pesto that brings a burst of flavor to the table, making it an ideal choice for spring brunches. With the refreshing taste of basil and the natural sweetness of cherry tomatoes, it’s a delightful way to enjoy seasonal produce.

Not only is this recipe simple to prepare, but it also caters to various dietary preferences, being gluten-free and low-carb. You can whip this up in about 20 minutes, making it perfect for a quick meal or brunch. Enjoy the bright colors and fresh flavors that truly capture the essence of spring!

Ingredients

• 2 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved

Instructions

1. Make the Zoodles: Using a spiralizer, create zucchini noodles from the zucchinis. Set aside.
2. Prepare the Pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth.
3. Combine: In a large bowl, toss the zucchini noodles with the pesto until well coated. Add halved cherry tomatoes and mix gently.
4. Serve: Transfer to serving bowls and enjoy immediately. You can top with extra Parmesan cheese if desired.

Chia Seed Pudding with Mango

Chia seed pudding is a refreshing and nutritious treat that’s perfect for a spring brunch. With its creamy texture and subtle sweetness, it offers a delightful balance of flavors. The addition of ripe mango brings a tropical twist, making each spoonful a burst of sunshine. Plus, it’s super easy to whip up, requiring just a few simple ingredients and no cooking!

Not only is this pudding delicious, but it’s also packed with nutrients, thanks to the chia seeds, which are rich in omega-3 fatty acids, fiber, and protein. You can prepare it the night before and let it set in the fridge, making it a convenient option for busy mornings. Enjoy it as is or top it with your favorite fruit, nuts, or coconut flakes for an extra special touch.

Ingredients

• 1/2 cup chia seeds
• 2 cups almond milk (or any non-dairy milk)
• 1 tablespoon maple syrup (optional)
• 1 teaspoon vanilla extract
• 1 ripe mango, diced
• Shredded coconut (for topping)

Instructions

1. In a bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to mix.
2. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the mixture to thicken.
3. Once the pudding is set, give it a good stir. Layer the pudding in serving jars with diced mango.
4. Top with shredded coconut before serving. Enjoy chilled!

Mini Quinoa and Black Bean Tacos

These mini quinoa and black bean tacos are a delightful twist on traditional tacos. Packed with flavor, they offer a satisfying crunch while being light and healthy. The quinoa adds a nutty taste, perfectly complementing the creamy black beans, making them a great choice for a spring brunch.

Preparing these tacos is simple and fun. Just cook the quinoa, mix it with black beans and your favorite spices, and fill small corn tortillas. Top with fresh cilantro and a squeeze of lime for a refreshing finish. They are perfect for sharing with friends and family!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Cook the Quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
2. Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, cumin, chili powder, salt, and pepper. Stir until well mixed.
3. Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
4. Assemble the Tacos: Spoon the quinoa and black bean mixture into each tortilla. Top with fresh cilantro and a squeeze of lime juice.
5. Serve: Arrange the tacos on a platter and serve with extra lime wedges on the side.

Peach and Almond Butter Toast

Start your spring brunch with a delightful peach and almond butter toast that bursts with flavor. This simple recipe combines the sweetness of ripe peaches with the rich, creamy texture of almond butter, making it a tasty and healthy option for any meal. It’s quick to prepare, perfect for those leisurely mornings when you want something fresh and satisfying.

The combination of juicy peaches and nutty almond butter not only tastes great but also offers a wholesome start to your day. You can enjoy this toast as a light breakfast or a lovely brunch dish. Serve it on your favorite bread, and you’ll have a fun and delicious treat!

Ingredients

• 2 slices of whole-grain bread
• 2 tablespoons almond butter
• 1 ripe peach, thinly sliced
• 1 teaspoon honey (optional)
• Cinnamon, for sprinkling

Instructions

1. Toast the Bread: Start by toasting the slices of whole-grain bread until golden brown.
2. Spread Almond Butter: Once the toast is ready, spread a generous layer of almond butter on each slice.
3. Add Peach Slices: Arrange the thinly sliced peaches on top of the almond butter.
4. Optional Drizzle: If you like a bit of sweetness, drizzle honey over the peach slices.
5. Sprinkle Cinnamon: Finish by sprinkling a dash of cinnamon on top for added flavor.
6. Serve and Enjoy: Slice the toast in half and enjoy your delicious peach and almond butter delight!

Baked Eggs in Avocado

Baked eggs in avocado is a delightful dish that’s both simple and satisfying. The creamy texture of ripe avocado pairs beautifully with the rich flavor of baked eggs, creating a dish that’s not only healthy but visually appealing as well. This recipe is perfect for a spring brunch, offering a fresh taste that feels indulgent without being heavy.

With only a few ingredients and minimal prep time, this dish can be ready in about 20 minutes. It’s a fun way to enjoy eggs and can easily be customized with herbs, spices, or toppings of your choice. Serve it alongside some crusty bread or a light salad for a complete meal.

Ingredients

• 2 ripe avocados
• 4 large eggs
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh herbs (such as cilantro or parsley), for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the avocados in half and remove the pit. If the holes are too small, scoop out a bit more flesh to make space for the eggs.
3. Place the avocado halves in a baking dish, ensuring they are stable and won’t tip over.
4. Crack an egg into each avocado half. Season with salt and pepper, and add red pepper flakes if desired.
5. Bake in the oven for about 15-18 minutes, or until the egg whites are set but the yolks are still runny, or to your preferred doneness.
6. Remove from the oven, garnish with fresh herbs, and serve immediately.

Coconut Yogurt Parfait with Granola

This Coconut Yogurt Parfait is a deliciously fresh way to start your spring brunch. With creamy coconut yogurt layered between crunchy granola and vibrant berries, it’s a treat for both the eyes and the palate. The combination of flavors creates a delightful balance of sweetness and tartness, making it a perfect light option to enjoy on a sunny day.

Not only is this parfait easy to assemble, but it also allows for endless customization. You can swap in your favorite fruits or granola varieties to create a version that suits your taste. It’s an excellent choice for a quick breakfast or a refreshing dessert.

Ingredients

• 2 cups coconut yogurt
• 1 cup granola
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons honey or maple syrup (optional)
• Mint leaves for garnish (optional)

Instructions

1. Layer the Ingredients: In a glass or bowl, add a layer of coconut yogurt at the bottom.
2. Add Granola: Sprinkle a layer of granola over the yogurt.
3. Include Berries: Add a layer of mixed berries on top of the granola.
4. Repeat: Continue layering the coconut yogurt, granola, and berries until the glass is filled.
5. Drizzle and Garnish: If desired, drizzle honey or maple syrup on top and garnish with mint leaves before serving.

Caprese Skewers with Balsamic Reduction

Caprese skewers are a delightful and easy-to-make appetizer that brings a burst of fresh flavors to your spring brunch. Combining ripe cherry tomatoes, creamy mozzarella balls, and fragrant basil leaves, these skewers are not only visually appealing but also provide a refreshing taste. Drizzled with a rich balsamic reduction, they offer a perfect balance of sweetness and tang that will impress your guests.

Simple to prepare, these skewers are perfect for both experienced cooks and beginners alike. Just assemble the ingredients on skewers and drizzle with balsamic reduction for an elegant touch. They make for a great finger food option, allowing everyone to enjoy these delicious bites without any fuss.

Ingredients

• 1 pint cherry tomatoes
• 1 pound mozzarella balls (bocconcini)
• 1 cup fresh basil leaves
• 1 cup balsamic vinegar
• 2 tablespoons honey
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Prepare the Balsamic Reduction: In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half, about 10-15 minutes. Set aside to cool.
2. Assemble the Skewers: On each skewer, thread a cherry tomato, a basil leaf, and a mozzarella ball. Repeat until the skewer is filled, leaving space at both ends for handling.
3. Season and Serve: Drizzle the skewers with the balsamic reduction and sprinkle with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.

Raspberry Lemonade Mimosa

The Raspberry Lemonade Mimosa is a delightful twist on the classic brunch cocktail. Combining the tartness of fresh raspberries with the refreshing zing of lemonade, this drink brings a bright and cheerful vibe to any spring gathering. It’s easy to whip up, making it perfect for both casual brunches and special occasions.

What sets this mimosa apart is its vibrant color and the balance of flavors. The sweetness of the raspberries pairs beautifully with the citrus notes of lemon, creating a drink that’s not just tasty but visually appealing too. Serve it chilled for the best experience!

Ingredients

• 1 cup fresh raspberries
• 2 cups lemonade
• 1 bottle (750 ml) sparkling wine or champagne
• Mint leaves for garnish
• Additional raspberries and lemon slices for serving

Instructions

1. Prepare the Raspberry Mixture: In a blender, puree the fresh raspberries until smooth. If desired, strain through a fine mesh sieve to remove seeds.
2. Mix the Drink: In a large pitcher, combine the raspberry puree and lemonade. Stir gently to mix.
3. Serve: Pour about half of the raspberry lemonade mixture into each glass. Top with sparkling wine, filling the glass to your desired level.
4. Garnish: Add a few fresh raspberries and a mint leaf to each glass for a pop of color and flavor.
5. Enjoy: Serve immediately while bubbly, and enjoy your refreshing Raspberry Lemonade Mimosas!

Savory Oatmeal with Poached Egg

This savory oatmeal with a poached egg is a delightful twist on traditional breakfast fare. It’s creamy, hearty, and packed with flavor, making it a perfect start to your day. The combination of warm oatmeal, a perfectly poached egg, and a hint of spices creates a comforting dish that’s both satisfying and nutritious.

Not only is it simple to prepare, but it’s also versatile. You can customize it with your favorite toppings, such as cheese, herbs, or veggies. Enjoy this dish on a leisurely spring morning with a cup of coffee or tea.

Ingredients

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 1/2 cup diced bell peppers
• 1/2 cup cubed cheese (like cheddar or feta)
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 eggs
• Chopped chives or green onions for garnish

Instructions

1. Cook the Oatmeal: In a saucepan, combine the rolled oats and vegetable broth. Bring to a boil, then reduce heat and simmer until the oats are tender and creamy, about 5-7 minutes.
2. Add Flavor: Stir in the diced bell peppers, cubed cheese, soy sauce, garlic powder, salt, and pepper. Mix well and let it cook for an additional 2-3 minutes.
3. Poach the Eggs: While the oatmeal is cooking, bring a small pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Cook for about 3-4 minutes or until the whites are set.
4. Assemble: Once the oatmeal is ready, divide it into bowls and top each serving with a poached egg. Garnish with chopped chives or green onions.
5. Serve immediately and enjoy your savory oatmeal!

Herbed Cream Cheese Stuffed Peppers

Herbed cream cheese stuffed peppers are a delightful and colorful addition to any spring brunch. These bite-sized snacks combine the crunch of fresh bell peppers with a creamy, flavorful filling that’s sure to please everyone at the table. They are simple to prepare and require minimal cooking, making them an ideal choice for a busy weekend gathering.

The combination of herbs mixed into the cream cheese creates a refreshing taste, while the peppers add a satisfying crunch. Whether you’re hosting a brunch or just looking for a light snack, these stuffed peppers will brighten up your menu and impress your guests.

Ingredients

• 6 mini bell peppers (assorted colors)
• 8 oz cream cheese, softened
• 1/4 cup fresh herbs (such as chives, parsley, and dill), chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Peppers: Slice the mini bell peppers in half lengthwise and remove the seeds. Set aside.
2. Make the Filling: In a medium bowl, combine the softened cream cheese, chopped herbs, garlic powder, salt, and black pepper. Mix until smooth and well combined.
3. Stuff the Peppers: Spoon the cream cheese mixture into each pepper half, filling them generously.
4. Chill and Serve: Place the stuffed peppers on a serving platter and chill in the refrigerator for about 30 minutes before serving. Enjoy!

Chocolate Hazelnut Crepes

Chocolate Hazelnut Crepes are a delightful treat that combines the rich, creamy flavor of chocolate with the nutty crunch of hazelnuts. These thin, delicate pancakes are easy to whip up and are perfect for a spring brunch, offering a sweet start to your day. The combination of textures and flavors makes each bite a little celebration.

Whether you enjoy them for breakfast or dessert, these crepes are versatile and can be customized to your taste. Serve them with a dusting of powdered sugar, fresh fruit, or a dollop of whipped cream for an extra touch of indulgence.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 1/2 cup chocolate hazelnut spread
• Powdered sugar, for dusting
• Chopped hazelnuts, for garnish

Instructions

1. Prepare the Batter: In a mixing bowl, whisk together the flour, cocoa powder, sugar, and salt. In another bowl, beat the eggs and then add the milk and melted butter. Gradually mix the wet ingredients into the dry until smooth.
2. Cook the Crepes: Heat a non-stick skillet over medium heat. Pour in about 1/4 cup of the batter, swirling to cover the bottom. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with remaining batter.
3. Fill the Crepes: Spread a thin layer of chocolate hazelnut spread on one half of each crepe. Fold or roll them up as desired.
4. Serve: Dust with powdered sugar and sprinkle with chopped hazelnuts before serving. Enjoy your delicious chocolate hazelnut crepes warm!