18 Refreshing Summer Brunch Recipes Delightful

Craving something light yet satisfying to kickstart your summer mornings? Look no further! Our roundup of 18 Refreshing Summer Brunch Recipes is packed with vibrant, easy-to-make dishes that are perfect for lazy weekends or entertaining guests. From zesty smoothie bowls to fluffy pancakes, these recipes promise to add a splash of sunshine to your table. Dive in and discover your next brunch favorite!

Avocado and Egg Toast with Fresh Herbs

After countless mornings of rushing out the door with just a coffee in hand, I’ve finally found a breakfast that’s both quick to make and satisfying—Avocado and Egg Toast with Fresh Herbs. It’s become my go-to for those mornings when I need something hearty yet healthy to start my day.

Ingredients

• 1 slice of artisan sourdough bread, toasted
• 1 ripe Hass avocado, halved and pitted
• 2 pasture-raised eggs
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh cilantro, finely chopped
• 1 tbsp fresh chives, finely chopped

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp of extra virgin olive oil.
2. Crack 2 pasture-raised eggs into the skillet, being careful not to break the yolks.
3. Cook the eggs for 3 minutes for a runny yolk or 5 minutes for a firmer yolk, seasoning with sea salt and black pepper to taste.
4. While the eggs cook, toast 1 slice of artisan sourdough bread until golden and crisp.
5. Spread the flesh of 1 ripe Hass avocado evenly over the toasted sourdough bread.
6. Once the eggs are cooked to your liking, carefully place them on top of the avocado toast.
7. Garnish with 1 tbsp each of finely chopped fresh cilantro and chives.

Zesty and vibrant, this Avocado and Egg Toast with Fresh Herbs offers a perfect balance of creamy avocado, rich egg, and crisp toast. For an extra kick, drizzle with hot sauce or sprinkle with red pepper flakes before serving.

Berry and Yogurt Parfait with Granola

Yesterday, I found myself craving something sweet yet wholesome for breakfast, and that’s when I decided to whip up a Berry and Yogurt Parfait with Granola. It’s the perfect blend of creamy, crunchy, and fruity, and the best part? It comes together in just minutes, making it ideal for those rushed mornings.

Ingredients

• 1 cup Greek yogurt, full-fat
• 1/2 cup mixed berries (strawberries, blueberries, raspberries), fresh
• 1/4 cup granola, homemade or store-bought
• 1 tbsp honey, raw
• 1/4 tsp vanilla extract, pure

Instructions

1. In a clear glass or bowl, layer 1/2 cup of Greek yogurt at the bottom for a visually appealing parfait.
2. Evenly distribute 1/4 cup of mixed berries over the yogurt layer, ensuring a burst of flavor in every bite.
3. Sprinkle 2 tbsp of granola over the berries for a satisfying crunch.
4. Repeat the layers once more, starting with the remaining 1/2 cup of Greek yogurt, followed by the remaining 1/4 cup of mixed berries, and top with the remaining 2 tbsp of granola.
5. Drizzle 1 tbsp of raw honey over the top layer for a natural sweetness that complements the tartness of the yogurt.
6. Add 1/4 tsp of pure vanilla extract to the honey before drizzling for an aromatic depth that elevates the dish.

Key to this parfait’s appeal is the contrast between the creamy yogurt, the juicy berries, and the crunchy granola. For an extra touch of elegance, serve it in a martini glass and garnish with a mint leaf.

Chilled Cucumber and Mint Soup

Unbelievably refreshing and perfect for those sweltering summer days, this Chilled Cucumber and Mint Soup has become my go-to for quick, no-cook meals that impress. I stumbled upon this recipe during a heatwave last summer, and it’s been a staple in my kitchen ever since, especially when I need something light yet satisfying.

Ingredients

• 2 large English cucumbers, peeled and roughly chopped
• 1/2 cup fresh mint leaves, tightly packed
• 1/2 cup plain Greek yogurt
• 1 tbsp extra virgin olive oil
• 1 small garlic clove, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup ice water

Instructions

1. In a high-speed blender, combine the chopped cucumbers, mint leaves, Greek yogurt, olive oil, minced garlic, kosher salt, and black pepper.
2. Blend on high speed for 1 minute, or until the mixture is completely smooth and no chunks remain.
3. With the blender running on low speed, slowly add the ice water through the feed tube to thin the soup to your desired consistency.
4. Pour the soup into a large bowl and cover tightly with plastic wrap.
5. Chill in the refrigerator for at least 2 hours, or until the soup is thoroughly cold.
6. Before serving, give the soup a quick stir and adjust the seasoning with additional salt and pepper if needed.

Key to this soup’s appeal is its velvety texture and the bright, clean flavors of cucumber and mint, which are perfectly balanced by the tanginess of the yogurt. Serve it in chilled bowls for an extra refreshing touch, or garnish with a drizzle of olive oil and a few mint leaves for a visually stunning presentation.

Summer Fruit Salad with Honey-Lime Dressing

How many times have I found myself staring at a bounty of summer fruits, wondering how to turn them into something that feels both refreshing and a little special? This honey-lime dressing is my go-to for those moments, transforming simple fruits into a vibrant salad that’s as beautiful as it is delicious.

Ingredients

• 2 cups mixed summer fruits (such as strawberries, blueberries, and peaches), diced
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp fresh mint leaves, finely chopped
• 1/4 tsp lime zest

Instructions

1. In a large mixing bowl, combine the diced summer fruits gently to avoid bruising.
2. In a small bowl, whisk together the fresh lime juice and honey until the honey is fully dissolved.
3. Drizzle the honey-lime mixture over the fruits, using a spatula to fold gently, ensuring all pieces are evenly coated.
4. Sprinkle the finely chopped mint leaves and lime zest over the salad, folding once more to distribute evenly.
5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.

Key to this salad’s appeal is the contrast between the juicy sweetness of the fruits and the bright, tangy dressing. Serve it in a hollowed-out watermelon for a show-stopping presentation at your next summer gathering.

Smoked Salmon and Cream Cheese Bagels

Remember those lazy Sunday mornings when the only thing that could drag you out of bed was the promise of something delicious? That’s exactly how I feel about these smoked salmon and cream cheese bagels—a dish that’s as much a treat to make as it is to eat. Perfect for brunch or a quick, satisfying lunch, this recipe is a nod to classic flavors with a touch of personal flair.

Ingredients

• 2 everything bagels, sliced in half
• 4 oz smoked salmon, thinly sliced
• 1/2 cup cream cheese, softened
• 1 tbsp capers, drained
• 1/4 red onion, thinly sliced
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 350°F and place the bagel halves on a baking sheet, cut side up. Toast in the oven for 5-7 minutes until lightly golden and crisp.
2. While the bagels are toasting, mix the softened cream cheese with lemon zest and half of the chopped dill in a small bowl until well combined.
3. Once the bagels are toasted, remove them from the oven and let them cool for a minute. Spread a generous layer of the cream cheese mixture on each bagel half.
4. Arrange the smoked salmon slices over the cream cheese, folding them slightly for texture.
5. Scatter the red onion slices and capers evenly over the salmon.
6. Drizzle each bagel half with extra virgin olive oil and sprinkle the remaining dill on top for a fresh finish.

With each bite, you’ll get the perfect balance of creamy, smoky, and tangy flavors, all nestled on a crispy, chewy bagel. Try serving these with a side of mixed greens lightly dressed in lemon vinaigrette for a complete meal that’s as beautiful as it is delicious.

Peach and Prosciutto Flatbread

Just last weekend, I found myself with an abundance of ripe peaches and a craving for something savory yet sweet. That’s when I decided to whip up this Peach and Prosciutto Flatbread, a dish that perfectly balances the juiciness of summer peaches with the salty crispness of prosciutto. It’s become my go-to for impromptu gatherings, and I love how it brings a touch of elegance to any table without requiring hours in the kitchen.

Ingredients

• 1 pre-made flatbread crust (about 12 inches in diameter)
• 2 ripe peaches, thinly sliced
• 4 oz thinly sliced prosciutto
• 1 cup ricotta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F (190°C) and place the flatbread crust on a baking sheet.
2. Evenly spread the ricotta cheese over the flatbread, leaving a small border around the edges for the crust.
3. Arrange the thinly sliced peaches on top of the ricotta, followed by the prosciutto, slightly overlapping for full coverage.
4. Drizzle the olive oil and honey over the flatbread, then season with flaky sea salt and black pepper.
5. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the prosciutto is slightly crisp.
6. Remove from the oven and immediately sprinkle with torn basil leaves for a fresh, aromatic finish.

As you take your first bite, the contrast between the creamy ricotta and the crisp prosciutto is nothing short of divine. The peaches add a burst of sweetness that complements the savory elements beautifully. Try serving this flatbread with a light arugula salad dressed in lemon vinaigrette for a complete meal that’s as visually stunning as it is delicious.

Watermelon and Feta Salad with Arugula

Unbelievably refreshing and bursting with flavors, this Watermelon and Feta Salad with Arugula is my go-to summer dish. It’s a delightful mix of sweet, salty, and peppery notes that come together in a symphony of flavors. I remember the first time I made it; the combination seemed unconventional, but one bite was all it took to win me over.

Ingredients

• 4 cups seedless watermelon, cubed (1-inch pieces)
• 1 cup feta cheese, crumbled
• 2 cups baby arugula, loosely packed
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh mint leaves, thinly sliced

Instructions

1. In a large mixing bowl, combine the cubed watermelon and crumbled feta cheese gently to avoid breaking the watermelon pieces.
2. Add the baby arugula to the bowl, tossing lightly to mix without wilting the greens.
3. Drizzle the extra virgin olive oil and balsamic glaze over the salad, ensuring an even coating.
4. Sprinkle the flaky sea salt and freshly ground black pepper across the top for seasoning.
5. Garnish with thinly sliced fresh mint leaves for a burst of freshness.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together slightly.

Perfect for those sweltering summer days, this salad offers a crisp texture from the watermelon and arugula, contrasted by the creamy feta. The balsamic glaze adds a sweet tanginess that ties all the components together beautifully. Serve it as a standalone lunch or alongside grilled meats for a refreshing contrast.

Lemon Blueberry Pancakes with Maple Syrup

Just when I thought pancakes couldn’t get any better, I stumbled upon the magical combination of lemon and blueberries. There’s something about the tartness of lemon paired with the sweetness of blueberries that makes these pancakes a weekend favorite in my household. Let me share how you can bring this delightful dish to your breakfast table.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 1/4 cups whole milk
• 1 pasture-raised egg, lightly beaten
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon lemon zest, finely grated
• 1 cup fresh blueberries, washed and dried
• Clarified butter, for greasing the pan
• Pure maple syrup, for serving

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten egg, melted butter, and lemon zest, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing can lead to tough pancakes.
4. Gently fold in the fresh blueberries, being careful not to crush them.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Tip: Adjust the heat as needed to prevent burning.
8. Transfer the pancakes to a warm plate and repeat with the remaining batter. Tip: Keep cooked pancakes in a 200°F oven to stay warm until serving.

When you take your first bite, the fluffy texture and the burst of blueberries complemented by the subtle lemon zest will have you hooked. For an extra touch, serve these pancakes with a drizzle of warm maple syrup and a sprinkle of additional lemon zest on top.

Cold Brew Coffee Popsicles

Craving something cool and caffeinated to beat the summer heat? I stumbled upon the perfect solution during one of those sweltering afternoons when even iced coffee wasn’t cutting it. Cold brew coffee popsicles are not just a treat; they’re a game-changer for coffee lovers looking for a refreshing twist.

Ingredients

• 2 cups cold brew coffee, concentrated
• 1/2 cup organic whole milk
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract, pure

Instructions

1. In a large mixing bowl, combine the cold brew coffee, organic whole milk, pure maple syrup, and vanilla extract. Whisk until the maple syrup is fully dissolved.
2. Pour the mixture into popsicle molds, leaving about 1/4 inch of space at the top to allow for expansion as they freeze.
3. Insert popsicle sticks into each mold, ensuring they’re centered and straight for easy removal later.
4. Place the molds in the freezer and freeze for at least 6 hours, or until solid. For best results, freeze overnight.
5. To unmold, run warm water over the outside of the molds for a few seconds to loosen the popsicles gently.

Out of the freezer, these popsicles offer a smooth, creamy texture with a robust coffee flavor that’s subtly sweetened by the maple syrup. Serve them as a midday pick-me-up or a dessert at your next barbecue for a buzz-worthy treat that’s sure to impress.

Shakshuka with Fresh Herbs and Feta

Afternoon cravings hit me hard today, and nothing satisfies like a warm, spicy shakshuka. I remember the first time I tried this dish at a tiny café in Brooklyn; the runny yolks mixed with the tangy tomato sauce stole my heart instantly. Now, it’s my go-to for a quick yet impressive brunch.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, seeded and thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 28 oz canned whole peeled tomatoes, crushed by hand
• 4 pasture-raised eggs
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sliced bell pepper, sautéing until softened and slightly caramelized, 8-10 minutes.
3. Stir in minced garlic, smoked paprika, cumin, and cayenne pepper, cooking until fragrant, about 1 minute.
4. Pour in crushed tomatoes, season with salt and pepper, and simmer uncovered for 15 minutes, stirring occasionally.
5. Using a spoon, create 4 wells in the tomato mixture and gently crack an egg into each well.
6. Cover the skillet and cook until the egg whites are set but yolks are still runny, 5-7 minutes.
7. Sprinkle with chopped cilantro, parsley, and crumbled feta cheese before serving.

Creating this dish is as much about the process as it is about the flavors. The key is to let the tomato sauce reduce enough to thicken but still be saucy. Covering the skillet traps steam, ensuring the eggs cook evenly without flipping. For an extra touch, serve with crusty bread to soak up every bit of the sauce. Creamy feta and fresh herbs brighten the rich, smoky sauce, making each bite a delightful contrast of textures and tastes.

Grilled Peach and Burrata Salad

Zesty summer flavors come alive in this Grilled Peach and Burrata Salad, a dish that perfectly balances sweet, smoky, and creamy elements. I remember the first time I tried grilling peaches; their caramelized edges and juicy centers transformed my salad game forever. Now, it’s a staple in my summer menu, especially when paired with the luxurious texture of burrata.

Ingredients

• 2 ripe peaches, halved and pitted
• 4 oz burrata cheese
• 2 cups arugula, washed and dried
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh basil leaves, thinly sliced

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Place the peach halves cut side down on the grill. Cook for 3-4 minutes until grill marks appear and the peaches are slightly softened.
3. Remove the peaches from the grill and let them cool for 2 minutes. Tip: Grilling peaches enhances their natural sweetness, adding a smoky depth to the salad.
4. On a serving platter, arrange the arugula as the base. Tear the burrata into large pieces and scatter over the arugula.
5. Place the grilled peach halves among the burrata and arugula. Tip: The warmth of the peaches will slightly melt the burrata, creating a creamy texture.
6. Drizzle the olive oil and balsamic glaze evenly over the salad. Sprinkle with flaky sea salt, black pepper, and fresh basil. Tip: The flaky sea salt adds a delightful crunch and enhances the salad’s flavors.

This salad is a symphony of textures and tastes, from the crisp arugula to the creamy burrata and juicy peaches. Serve it as a starter or a light main, perhaps with a slice of crusty bread to soak up the delicious dressing.

Chia Pudding with Mango and Coconut

Sometimes, the simplest dishes bring the most joy, especially when they’re as effortlessly nutritious as this chia pudding. I stumbled upon this combination during a lazy Sunday brunch, and it’s been a staple in my kitchen ever since.

Ingredients

• 1/4 cup chia seeds
• 1 cup full-fat coconut milk
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1 ripe mango, diced
• 2 tbsp toasted coconut flakes

Instructions

1. In a medium mixing bowl, combine 1/4 cup chia seeds, 1 cup full-fat coconut milk, 1 tbsp pure maple syrup, and 1/2 tsp vanilla extract. Whisk vigorously for 1 minute to prevent clumping.
2. Cover the bowl with plastic wrap, ensuring it touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for optimal texture.
3. Once set, give the pudding a good stir to break up any clumps that may have formed. The consistency should be thick and creamy.
4. Divide the pudding evenly between two serving bowls. Top each with half of the diced ripe mango and 1 tbsp toasted coconut flakes.
5. For an extra touch of elegance, garnish with a mint leaf or a drizzle of coconut cream before serving.

Key to this dish’s appeal is the contrast between the creamy pudding and the juicy, sweet mango. The toasted coconut adds a delightful crunch, making each spoonful a perfect balance of textures. Try layering it in a glass for a visually stunning parfait that’s as Instagram-worthy as it is delicious.

Spinach and Goat Cheese Quiche

Just last weekend, I found myself staring at a bunch of fresh spinach leaves in my fridge, wondering how to turn them into something extraordinary. That’s when the idea of a Spinach and Goat Cheese Quiche came to mind—a dish that’s as versatile as it is delicious, perfect for any meal of the day.

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 1 tablespoon clarified butter
• 1 cup fresh spinach leaves, tightly packed
• 1/2 cup crumbled goat cheese
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
2. In a medium skillet over medium heat, melt the clarified butter. Add the spinach leaves and sauté until just wilted, about 2 minutes. Remove from heat and let cool slightly.
3. In a large mixing bowl, whisk together the lightly beaten eggs, heavy cream, nutmeg, sea salt, and black pepper until fully combined.
4. Spread the sautéed spinach evenly over the bottom of the pie crust. Sprinkle the crumbled goat cheese on top of the spinach.
5. Pour the egg mixture over the spinach and goat cheese, ensuring it’s evenly distributed.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
7. Let the quiche cool for at least 10 minutes before slicing. This allows the custard to set properly, making for cleaner slices.

Velvety and rich, this quiche boasts a perfect balance between the earthy spinach and the tangy goat cheese. Serve it warm with a side of mixed greens for a light lunch, or enjoy a slice cold for a quick breakfast on the go.

Strawberry Banana Smoothie Bowl

Nothing beats starting your day with a refreshing and nutritious smoothie bowl, especially when it’s as vibrant and delicious as this Strawberry Banana Smoothie Bowl. I remember the first time I tried making it at home; the combination of sweet strawberries and creamy bananas was a game-changer for my morning routine.

Ingredients

• 1 cup frozen strawberries, hulled
• 1 ripe banana, peeled and sliced
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tsp pure vanilla extract
• 1/2 cup granola
• 1 tbsp raw honey
• Fresh strawberries, sliced, for garnish

Instructions

1. In a high-powered blender, combine the frozen strawberries, sliced banana, almond milk, chia seeds, and vanilla extract.
2. Blend on high speed for 45 seconds, or until the mixture is smooth and creamy. Tip: If the mixture is too thick, add a tablespoon of almond milk at a time until desired consistency is reached.
3. Pour the smoothie into a bowl and let it sit for 2 minutes to slightly thicken.
4. Drizzle the raw honey over the top of the smoothie bowl. Tip: Warming the honey slightly can make it easier to drizzle.
5. Sprinkle the granola evenly over the smoothie bowl, creating a crunchy texture contrast.
6. Garnish with fresh strawberry slices for a pop of color and freshness. Tip: For an extra touch of elegance, arrange the strawberry slices in a circular pattern.

Fresh from the blender, this smoothie bowl boasts a velvety texture with the perfect balance of sweetness from the strawberries and banana. The crunch of granola and the drizzle of honey elevate it to a delightful breakfast or snack. Serve it in a colorful bowl to make your meal as Instagram-worthy as it is tasty.

Iced Matcha Latte with Almond Milk

Just when I thought my mornings couldn’t get any better, I stumbled upon the perfect way to kickstart my day—a refreshing Iced Matcha Latte with Almond Milk. It’s become my go-to for those warm mornings when I need a little energy boost without the heaviness of a traditional latte.

Ingredients

• 1 tsp high-quality ceremonial grade matcha powder
• 2 tbsp hot water (175°F)
• 1 cup unsweetened almond milk, chilled
• 1 tbsp pure maple syrup
• 1/2 cup ice cubes

Instructions

1. Sift 1 tsp of ceremonial grade matcha powder into a bowl to ensure a lump-free mixture.
2. Gradually add 2 tbsp of hot water (175°F) to the matcha powder, whisking vigorously in a ‘W’ motion until fully dissolved and frothy.
3. In a tall glass, combine the chilled unsweetened almond milk and 1 tbsp of pure maple syrup, stirring well to integrate.
4. Fill the glass halfway with 1/2 cup of ice cubes, then slowly pour the matcha mixture over the ice.
5. Gently stir the latte to create a marbled effect before serving. Tip: For an extra frothy texture, shake the almond milk and maple syrup in a sealed jar before adding to the glass.

Every sip of this Iced Matcha Latte offers a harmonious blend of earthy matcha and sweet almond milk, with a texture that’s both creamy and refreshing. Try garnishing with a sprinkle of matcha powder on top for an Instagram-worthy finish.

Summary

Nothing says summer like a delightful brunch spread, and our roundup of 18 refreshing recipes is your ticket to hosting the perfect meal. From sweet to savory, there’s something for every palate. We’d love to hear which dishes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy brunching!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.