141 of Our Best Brunch Recipes for Mother’s Day or Any Spring Weekend

With avocado, zucchini, lime juice and chicken (or vegetable) stock, it’s a lighter, brighter version of avocado soup. Served chilled, this soup is the perfect quick-and-easy make-ahead starter for a three-course brunch. 

Pretty in green, this simple and fresh pea soup needs an audience. The natural sweetness of the peas and mascarpone blend beautifully with the underlying earthiness of the peas and herbs. Garnish with red radishes, pea shoots and green onions for a pop of flavor and color.

Recipe from The Vermont Creamery as shared by Edible Vermont

If you think spring is synonymous with asparagus, this is the soup for you. It tastes like spring! While asparagus is widely available year round, the spears are especially vibrant and tender in the spring and this is one of our favorite ways to devour them while they are at their peak.

Recipe from Edible Delmarva

A deconstructed vegetarian version of the Italian classic, this simple soup can be assembled in just 15 minutes with premade vegetable broth, spinach, Parmesan cheese and eggs. Add salt and pepper to taste and a dash of nutmeg for earthy complexity.

Recipe from Edible Bozeman

Made of buckwheat flour, these blinis are a French-inspired gluten-free twist reminiscent of the savory galettes from Brittany. Colorful and exploding with contrasting textures and flavors, the blinis can be topped with smoked trout or salmon and the fish roe of your choice. 

Recipe from Edible Boston

These bite-sized toasts topped with warmed goat cheese and macerated raspberries offer the perfectly sweet, tangy and creamy burst of flavor in your mouth that gets the appetite going. 

Spring shines in these easy-to-assemble bites. Nutty brown butter and peppery radish create the perfect balance in Edible Ojai & Ventura County’s Brown Butter Radish Toasts. Sweet and earthy peas, creamy ricotta, tangy feta and refreshing mint harmonize in Edible Delmarva’s Spring Pea and Mint Crostini. And peak-season peas, peppery pecorino, cooling mint and tangy lemon create a bright and vibrant mash in Edible San Diego’s Easy, Cheesy Fresh Pea Crostini.

Image: Brown Butter Radish Toasts, Edible Ojai & Ventura County

The watermelon radish has got it all. Bisected, it is one of the prettiest vegetables you’ve ever seen. It’s got a mild, slightly sweet flavor with a slightly peppery bite and crisp texture. This simple recipe puts the watermelon radish in full display with an herb-forward dressing.

Recipe from Edible New Mexico

A fun-packed appetizer for any gathering. The addition of the India pale ale (IPA) in the egg custard adds a floral note that cuts through the rich cheese and meat. And IPA appears again in the sweet and tangy IPA mustard made with brown mustard seed that adds a zing to balance the dish.  

Recipe from Edible San Luis Obispo

A classic French brunch ham-and-cheese sandwich goes mini for the party. Quail eggs are the perfect size to top these mini sandwiches and they are sure to delight your guests. 

Recipe from Edible Ohio Valley

Maryland blue crab season kicks off with the spring and who can say no to crab cakes? With the premium on quality lump crab meat, we love these crab cakes to celebrate special occasions from now through the remainder of the year. 

Recipe from Edible Delmarva

For a crab recipe that allows a smaller amount to go further, give these tartlets a try. While spinach can work instead of sorrel, use this as an opportunity to forage for sorrel—or ask your gardening friend. The slightly lemony flavor of sorrel cuts through the richness of the creamy filling and buttery crust for a perfectly balanced bite.

Recipe from Edible Seattle

All of the flavors we love in the morning in a salad. Boiled eggs, spring salad mix, pancetta, Parmesan cheese, sun-dried tomatoes and bite-size pieces of crusty sourdough bread are drizzled with a tangy coffee vinaigrette sweetened with maple syrup. 

Recipe from Edible Michiana

Want a French bistro brunch experience at home the easy way? This is it. For the spring, take the basic template—tuna, hard-boiled eggs, olives, anchovies, potatoes—and build out a version that takes advantage of the bounty of spring. Add early season new potatoes, asparagus and radishes, a vibrant lime juice vinaigrette, and shower it all with a ton of fresh herbs.

Firm yet tender asparagus, bright and peppery spring greens and radishes, creamy and delicate Stracciatella cheese, creamy egg yolks and a lemon vinaigrette all come together in a beautifully balanced salad that plays up every ingredient. 

Recipe from Edible Marin & Wine Country

Featuring homemade gravlax and homemade pesto dressing, making this salad is more time-consuming but simpler than you think—and the results are extraordinary. While the salad is complete as is, we also love adding a fried egg for balance.

Recipe from Edible Sea to Sky

There are recipes that are so tied to a place that a single bite takes you back to walking its streets—and these beignets will have you meandering the streets of the French Quarter in New Orleans. The best part: the recipe offers both a traditional and vegan version of the classic.

Recipe from Black Girl Baking

There’s really nothing quite like the warm heavenly smell and taste of cinnamon rolls on a spring still-chilly morning. Edible Philly’s Fruit Butter Cinnamon Rolls replace the usual layer of softened butter with fruit butter, infusing each swirl with an extra layer of concentrated flavor. Edible Michiana’s Whole Wheat Cinnamon Rolls have a heartier texture than your garden variety and are topped with an orange cream cheese glaze. And try these Scandinavian-sweet-bun-inspired Sourdough Cinnamon Buns from Fermented with chewier texture and a tangy, savory touch.

Image: Fruit Butter Cinnamon Rolls, Edible Philly

This recipe with added canned pumpkin is our favorite homemade version of pasteis de natas. And while we’re generally all about keeping it fresh and seasonal, with too many months left before fresh-pumpkin-everything season, this is a delightful way to get our pumpkin fix. 

Recipe from Edible Maritimes

Flaky buttery scones are a perennial brunch favorite. And right out of the oven? You better plan on a second batch. If you enjoy the classic, Edible Sea to Sky’s Irish Butter Scones are a classic and seriously good with clotted cream and homemade jam and Edible Alaska’s Buckingham Palace Scones, with Haskaps is an adaptation of the royal recipe released by the Palace. Or Edible Berkshires’ EST Gluten-Free Scones with a simple sweet tea glaze. But if savory scones are more your jam, you have to try Edible Michiana’s Savory Cheese and Herb Cream Scones.

Image: Irish Butter Scones, Edible Sea to Sky

This take on the classic chicken and waffles pairing is decadently indulgent. Chicken breasts are stuffed with cheese and perfectly pan fried. Next, slices of brioche are soaked in a half-and-half, eggs and honey custard and cooked until golden brown. Each is decadent on its own, but together topped with pure maple syrup is sheer indulgence. 

Recipe from Edible San Diego

Shrimp and grits is a comforting and hearty classic coastal Southern brunch dish with many interpretations. Edible Nashville’s South Carolina Shrimp & Grits is one shared by an SC transplant that combines creamy grits with slightly spicy shrimp. Edible Sarasota’s Shack Shrimp & Grits adds bacon and andouille sausage to the shrimp for additional flavor. And for a version full of Southwestern flavors, try Edible Phoenix’s Sous Vide Shrimp Over Avocado Green Chile Grits.

Image: South Carolina Shrimp & Grits, Edible Nashville

Here the grits are cooked with red chile powder, black beans and cheddar cheese, paired with salty and spicy ground chorizo then topped with avocado and eggs cooked over easy for balance. Amp up with a squeeze of lime juice and hot sauce.

Recipe from Edible New Mexico

Savory with a touch of sweet and a spicy kick, it’s a dish reminiscent of the Appalachian South with a few surprises. While most recipes call for curing (or smoking) the fish to reduce moisture, this one calls for the opposite by brining—which is also gratifyingly less-time consuming. Cooked collard greens (potlikker) are folded right into the waffle batter for an additional savory surprise. 

Recipe from SOUL: A Chef’s Culinary Evolution in 150 Recipes

The beauty of this classic pairing is how versatile hash can be. Edible Nutmeg’s Red Flannel Hash keeps it classic with corned beef but goes wide with the range of root vegetables by adding turnips, parsnips, beets and carrots along with the potatoes. And try Edible Seattle’s Celery Root Hash with Smoked Salmon and Fried Eggs for a tasty high-protein version that will stay on any repeat guests’ request list.

Image: Celery Root Hash with Smoked Salmon and Fried Eggs, Edible Seattle

If you’re really setting out to impress your guests, put homemade bagels and home-cured salmon on the menu for a bagel brunch bar. Edible DC’s Wicked Simple Bagels keeps it easy with three ingredients (along with whatever spices you want to add on top). And if where you live sits at an elevation higher than sea level, Edible Bozeman’s High-Altitude Bagels is the winner. It’s the perfect time of year to forage for young spruce tips for Spruce Tip Gravlax shared by Edible Alaska. Or try Edible San Luis Obispo’s Beetroot Cured Salmon for a slightly sweet and earthy version of cured salmon.

Image: Wicked Simple Bagels, Edible DC

We’ll admit that at first the spinach threw us off but the color drew us. And exactly as described, the spinach does more than add color—it adds a hearty flavor that really does balance the natural sweetness of the bananas. Adding to the balance, naturally gluten-free almond and buckwheat flours also give a nuttiness to the pancakes. Top with a tangy dollop of yogurt, a drizzle of maple syrup, a handful of berries, passion fruit pulp and seeds for a brilliant highly nutritious and indulgent dish.

Recipe from Green Kitchen at Home  

A simple and basic pancake recipe that tastes far from basic or simple, using stone-ground cornmeal is the key to this dish. Stone-ground cornmeal is whole dry corn that has been ground the old way between two grinding stones. Unlike more modern processing, this simple method retains much of the grain’s healthy fiber and germ, and a texture that can’t be beat. All you need is good butter, pure maple syrup and a couple of sausage links to complete this perfect meal.

Recipe from Edible Madison

Also known as “torn pancakes” or “Emperor’s mess,” Edible Vancouver Island’s Kaiserschmarrn (Austrian Egg Pancakes) is a popular dish reminiscent of sweet (and bready) scrambled eggs. Edible Boston’s Lemon Ricotta Pancakes are a moist and tender travel-by-taste trip to sunny Sicily. And Edible Maine’s The Fluffiest Japanese Pancakes offer a trip around the world with a thick Japanese souffle-style topped with French crème Chantilly and Maine maple blueberry syrup.

Image: Kaiserschmarrn, Edible Vancouver Island

Despite the name, Dutch baby pancakes are an American dish with German origins, also sometimes called German pancakes. Whatever their name, these babies come dressed to impress in their puffy glory. Two of our must-try savory versions are perfect for spring: Edible Rhody’s Whole Wheat Dutch Baby with Sautéed Spring Vegetables and Lemon-Herb Ricotta and Edible Boston’s Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes. Can’t decide on one? Neither could we so we just alternate weekends.

Image: Whole Wheat Dutch Baby, Edible Rhody

There’s nothing wrong—and everything right—with dessert for breakfast. Edible Madison’s Cardamom Dutch Baby with Blueberry Compote is delightfully poofy, made warm by the cardamom and vanilla flavors, pairing beautifully with tangy crème fraîche and sweet quick-cooked blueberry compote. You’ll need to bookmark this Pear Cardamom Dutch Baby for when pears are in season but we simply couldn’t wait to share it. 

Image: Cardamom Dutch Baby with Blueberry Compote, Edible Madison

Elevate your brunch with a tender and flavorful savory crepe that’s also easy to make. Edible Central Arizona’s Olive Oil Crêpes with Chicken, Bacon, and Caramelized Leeks come with a hearty blend of chicken, bacon, Monterey Jack cheese and peak-season leeks. And for the traditionalists, Edible Michiana’s Asparagus and Gruyère Crepes are a traditional Breton crepe made with naturally gluten-free buckwheat flour with a classic spring filling. 

Image: Olive Oil Crêpes, Edible Central Arizona

Edible Sarasota’s Blueberry Basil Crepes are filled with a sweet vanilla cream cheese filling and topped with a homemade blueberry-basil sauce that has a touch of herbaceous savoriness. And these Blintzes with Roasted Plums and Hazelnuts from the Pulp, shared by Edible Chicago, are a thin Eastern European pancake similar to a crepe and this version is filled with sweet and creamy ricotta cheese filling and sugar-broiled plums. We repeat: There’s nothing wrong—and everything right—with dessert for breakfast. 

Image: Blueberry Basil Crepes, Edible Sarasota

This is not technically a French toast but it’s reminiscent of one. What it is is the ultimate brunch dish for any banana bread lover—and the dish to convert nonbelievers. Warm buttered banana bread is topped with a cascade of poached sour cherries, quenelled cardamom cream, crumbled chocolate soil and drizzled with hazelnut crème Anglaise. It’s a project of a dish and you’ll need to set aside time for it, though some of these components can be made in advance. 

Recipe from Edible Vancouver Island

The savoriness of this savory French toast starts with a sourdough or rustic bread, enhanced with the addition of warm spices and buttermilk to the eggy custard. To top, arugula, radishes and seared cremini mushrooms are tossed with a lemon and olive oil dressing. Add a dollop of crème fraîche for a tangy creaminess.

Recipe from Edible Delmarva

Greens and herbs go right in the French toast batter, a creamy and earthy mushroom sauce covers each slice and is then topped with meaty slices of portobello mushrooms, pancetta chips, crushed hazelnuts and herbs. It is yuuu-ummm.

Recipe from Edible Madison

Edible Cape Cod’s Blueberry-Stuffed Cream Cheese French Toast is a sweet, maple-y, cheesy and fruity go-to for any long weekend morning. Feeding a crowd but want to avoid cooking a bunch of slices? Make it a casserole! Edible Sarasota’s Sourdough French Toast with Blackberry Sauce bakes the French toast slices layered into a baking dish like a casserole for a one-and-done.

Image: Sourdough French Toast with Blackberry Sauce, Edible Sarasota

Edible Ojai & Ventura County’s Lemony Breakfast Eggs offers a lighter and brighter twist on eggs Benedict topped with smoked salmon, a poached egg and a lemony dill yogurt sauce. And the Zucchini Latkes Eggs Bennie With Dill Labane Sauce from Modern Israeli Cooking calls for zucchini instead of potatoes and tops it with a tangy dill labane sauce for freshness and color.

Image: Lemony Breakfast Eggs, Edible Ojai & Ventura County

This delicate French rolled omelet is filled with tangy goat cheese, peppery nasturtium and savoury chive flowers. The large blossoms in the egg mixture can be petals from tulips, hollyhocks or zucchini flowers—work with what you have easy access to. 

Recipe from Edible Vancouver Island

The addition of lobster levels up these recipes for a luxurious brunch treat. Edible Boston’s Tarragon and Lobster Omelet is a creamy French-style omelet with the classic combination of tarragon with lobster. And Edible Maine’s Egg Roulade with Leeks, Parmesan, Lobster and Sherry Butter brings the flavor of spring with peak-season leeks worked into the cheesy and creamy egg roulade topped with chunks of Maine lobster.

Image: Tarragon and Lobster Omelet, Edible Boston

Oeufs en cocotte or coddled eggs are a classic French dish that offers the smooth texture of a poached egg combined with the rich flavors of a quiche. You can get creative with the type of cheese and herbs and leave the meat off and replace it with seasonal vegetables to keep it fresh. 

Recipe from Edible New Mexico

Shirred eggs are a classic dish of eggs baked gently with cream, cheese and herbs. In Edible Michiana’s Mushroom & Leek Shirred Eggs, earthy mushrooms and sweet leeks to create a savory base. Edible Sarasota’s French Baked Eggs with Arugula & Feta calls for peppery arugula and salty-tangy feta to cut through the richness of the creamy eggs. And Edible Boston’s Shirred Eggs with Thick-Cut Bacon and Chives goes richer with the addition of thick-cut bacon that is offset by sharp Cheddar cheese and chopped chives. 

Image: Mushroom & Leek Shirred Eggs, Edible Michiana

Also known as “eggs in purgatory,” shakshukas are an egg dish popular in North African and Middle Eastern cuisines. Edible Asheville’s Green Collard Shakshuka is a riff on the classic with both the influences of the Appalachian South and Japanese umami. Until tomatoes come into peak season, our shakshukas tend to stay green, and this Green Tomatillo Shakshuka from Levant is our go-to recipe to bridge the gap with tart tomatillos that are readily available year-round. 

Image: Green Collard Shakshuka, Edible Asheville

When it comes to chilaquiles, there’s Team Rojo (red) or Team Verde (green). For Team Red, Edible Rio Grande Valley’s Chilaquiles are full of warm and robust earthy flavors from a combination of smoky dried morita and ancho chiles, ripe tomatoes, chicken stock, garlic and onions. And for Team Green, the Chilaquiles with Fried Eggs and Tomatillo Salsa from the Lodge Cast Iron Cookbook, shared by Edible Nashville, offer a fresh, herby, tart and tangy burst of flavor with each bite. Where do you fit? This will require a taste test. 

Image: Chilaquiles, Edible Rio Grande Valley

If you’re looking for ways to make your meals plant-based, this easy tofu scramble can substitute for eggs in many of your favorite brunch recipes.

Recipe from Edible Madison

Filled with the classic combination of ham and Gruyere cheese, this frittata is a quick and easy recipe that requires only 15 minutes of preparation and 20–30 minutes of cooking time. The result is a silky custard-like egg dish that tastes just as good the next day.

Recipe from Edible Denver

Frittatas are famously adaptable and for a spring seasonal twist, we highly recommend substituting the onions in the recipe for spring onions and the garlic for green garlic. 

Recipe from Edible East Bay

Frittatas are one of the easiest dishes to incorporate spring vegetables—or anything, really—into. Edible Sea to Sky’s Leek and Fennel Frittata features hardy leeks that are sweet in spring and fennel bulbs for a refreshing lift. This Spring Asparagus Frittata is chock-full of spring asparagus, new potatoes and herby fresh dill. And similar to a frittata, Edible Silicon Valley’s Tunisian-Spiced Skillet Tagine with Chickpeas and Cheese offers a different take with savory spices, nutty chickpeas and textured vegetables.

Image: Leek and Fennel Frittata, Edible Sea to Sky

Plant-based, gluten-, egg- and dairy-free, this is an inclusive recipe that is deeply flavorful. Chickpea flour takes the place of eggs, the melty creaminess of cheese is captured by the vegan Cheddar cheese, high-sulfur Kala Namak black salt imparts an eggy flavor and scent and turmeric gives it a light yellow hue.

Recipe from Edible Sacramento

Similar to a frittata, the Spanish tortilla is a dish eaten at all times of the day but especially fitting for brunch. Spring herbs work with leeks or spring onions in this lighter take on the classic. 

Edible Sacramento’s Hawks’ Sheet-pan Quiche Lorraine is a French classic with bacon, Gruyere cheese and onions retrofitted to feed a crowd. Edible Delmarva’s Judy Crow’s Sausage & Onion Quiche is a warm and hearty version with the deep and rich flavors of melty cheese, sausage and onions. We recommend waiting a minute until tomatoes hit their peak to make this Farmer’s Quiche with Heirloom Tomatoes from A Farmgirl’s Table, or like us, substitute for a load of cherry tomatoes if the wait becomes unbearable.

Image: Hawks’ Sheet-pan Quiche Lorraine, Edible Sacramento

Protein-rich and flavorful, garbanzo bean (or chickpea) flour takes the place of eggs in this recipe with asparagus tips and tender and sweet leeks. Heavy cream is replaced with plain kefir (or yogurt) and the cheese substituted for nutritional yeast. 

Recipe from Edible Alaska

We love how easy pre-made (store-bought or homemade) puff pastry can make an indulgent brunch dish. If eggs aren’t your thing, try Edible Ojai & Ventura County’s Caramelized White Onion and Goat Cheese Tart—a deeply rich, savory sweet and slightly tangy affair. But if there’s no breaking a fast without eggs, you have to roll out Edible Sarasota’s Egg and Swiss Chard Tart full of garden-fresh ingredients.

Image: Caramelized White Onion and Goat Cheese Tart, Edible Ojai & Ventura County

Soufflés have their place in notoriety as a, shall we say, persnickety dish to master. If you’re a fastidious recipe follower who loves a challenge, you might be surprised at how easily and beautifully Edible DC’s Fresh Asparagus Souffle or Edible Delmarva’s Maryland Crab and Sweet Corn Souffle present at your brunch table. If otherwise, might we suggest one of the savory clafoutis recipes below?

Image: Fresh Asparagus Soufflé, Edible DC

Clafoutis isn’t just for dessert. Somewhere between frittata and a crustless quiche, it’s also highly customizable. Edible Monterey Bay’s Asparagus Manchego Clafoutis spotlights bright and tangy spring flavors while Edible Ottawa’s Sausage and Rapini Clafoutis goes richer with Italian sausage, rapini (also known as broccoli rabe), bell peppers and onions. You can’t go wrong with making both for a larger party.

Image: Asparagus Manchego Clafoutis, Edible Monterey Bay

Put these decadent French sandwiches on the menu. A classic French bistro brunch staple, Edible Sarasota’s Croque Madame keeps it traditional—a ham and cheese sandwich topped with bèchamel sauce and an egg, sunny side up. If you are not an egg person, simply make Edible Blue Ridge’s Croque Monsieur, usually eaten for lunch in France, which is essentially the same but without the egg.

Image: Croque Madame, Edible Sarasota

Stratas are our go-to stale bread revival strategy. They’re also endlessly customizable so you can easily work with whatever ingredients you have on hand. If you like to start your morning sweet, go for this Instant Pot Lemon-Raspberry Breakfast Strata from The Art of Great Cooking with Your Instant Pot. For a savory start, Edible Alaska’s Savory Breakfast Strata is a great go-to, especially if you’re feeding last-minute guests and all you’ve got on hand is frozen vegetables. And Edible Marin & Wine Country’s Mediterranean Strata with sun-dried tomatoes, olives, artichoke hearts and Comte cheese gives lazy-morning-at-a-beach-resort vibes. 

Image: Savory Breakfast Strata, Edible Alaska

Want to feed a crowd with less time spent cooking? Smörgås is a simple, elegant, visually captivating and delicious open-faced sandwich. And while you can opt to make every dish from scratch, we often lean into assembling locally made, high-quality store-bought ingredients beautifully—also an important hosting skill—and smörgås is the perfect dish to show off this skill. More a guide than a recipe, five smörgås ideas are shared to inspire your own. Or simply make them exactly as suggested.

Recipe from Edible Bozeman

Edible Santa Barbara’s Poached Eggs on Fava Bean Toast with Asparagus and Smoked Salmon elevates a classic poached egg breakfast with spring flavors. While peas are in season, this Smashed Peas on Toast with flakes of smoky trout (or cured or smoked salmon or even bacon) and goat cheese will knock avocado toasts off the brunch menu rotation. We’ve also recently gotten hooked on this palate pleaser of a recipe for Trout Roe on Toast with Soft-Boiled Egg and Fennel-Chile Crisp from The Blue Food Cookbook that pops with color and flavor (literally).

Image: Poached Eggs on Fava Bean Toast, Edible Santa Barbara

Bread slathered in butter (it wouldn’t be French otherwise) is sautéed until golden brown, covered in warm cream, garlic and herbs, topped with an egg, then the lot of it is baked to sheer perfection. 

Recipe from Edible Southeastern Massachusetts

Can a breakfast pizza be luxurious? Why yes, yes it can. Crème fraîche and deeply aromatic duxelles are combined to form a rich base for the pizza then topped with sausages, chanterelles (or other wild mushrooms), a sunny egg and sprinkled with herbs. 

Recipe from Edible Ottawa

While pastas may not regularly appear on brunch menus, these pastas speak brunch to us. This Pasta Carbonara with Farm Eggs shared by Edible Nashville is a classic with bacon lardons, goat cheese and farm-fresh eggs—classic brunch flavors, if you ask us. Edible Sarasota’s Spring Pea & Mint Pasta with Goat’s Milk Ricotta is creamy, yet light, with bright springtime flavors.

Image: Pasta Carbonara with Farm Eggs, Edible Nashville

The toppings make this recipe distinctly un-Italian but it’s inspired. The focaccia is topped with loose breakfast sausage, eggs, sharp white Cheddar cheese and fresh herbs. Baked big and bountiful, it’s bound to please everyone gathered at the table. 

Recipe from Edible Alaska

Rich, cheesy and deliciously starchy, these breakfast potatoes are a scene stealer so don’t be afraid to offer them every day on the side of eggs. An inspired pairing would be these breakfast potatoes with one of the brunch salads shared earlier in this roundup. 

Recipe from Edible Minnesota

The addition of chopped ham and shredded cheese can elevate this from side of bread to main event. You can also vary the cheese and meat to customize this quick-to-make (for a biscuit, that is) treat. The secret in this recipe is that it’s a creative way to use sourdough discard.

Recipe from Edible Alaska

Scrapple might be rooted in Pennsylvania Dutch origins and is a breakfast staple throughout the mid-Atlantic states, but it is peak Delmarva. The etiquette at the scrapple brunch table? Don’t ask what it’s made of. Just know it makes a delicious gravy served over hot biscuits, English muffins or even French toast. 

Recipe from Edible Delmarva

Divine butter cookies get adorned to party with fresh edible flowers such as pansies or violas. They are almost too pretty to eat but the call of the buttery aroma makes them irresistible. Besides, these cookies are bound to be memorialized with hundreds of photos.

Recipe from Edible Sarasota

The bright green colors perfectly reflect the bright green flavors of nettle and matcha in this not-too-sweet springtime cake. Note: Nettles can be found in the wild from early spring through fall but they are at their tastiest and most nutritious in the springtime. 

Recipe from Edible Chicago

Meet carrot cake’s cool, indie cousin. Spring-dug parsnips are at their sweetest and alongside the flavors of warm cardamom, bright lemon and tangy cream cheese, this cake will be the surprise hit at your brunch gathering. This recipe makes a double-layer cake but can also be made into two dozen cupcakes.

Recipe from Edible Madison

You’ll need a spoon for these desserts that can mostly be made in advance. Rich-but-not-too-rich custard gets a lift from fresh fruits in Edible Sarasota’s Honey Egg Custard with Fresh Berries. We love a trifle for its easy elegance and Edible San Diego’s Strawberry Trifle is a showstopper with sweet local strawberries. The slightly tangy sorbet pairs sublimely as it melts gently with the warm roasted fruit in Edible Santa Barbara’s Roasted Apricots and Cherries with Strawberry-Rhubarb Sorbet. 

Image: Honey Egg Custard, Edible Sarasota

Rhubarb, which funnily enough is a vegetable, is synonymous with springtime and we devour it in every dessert we can work it into. Edible Seattle’s Double-Decker Rhubarb Custard Pie combines rhubarb with strawberries filling which is layered with a silky custard delicately flavored with dried chamomile. Edible Delmarva’s Strawberry-Rhubarb Mini Tarts can be made in advance then warmed for serving with ice cream or cream. Edible New Mexico’s Rhubarb and Rose Petal Tart is pretty in pink and red, sassy and tart and perfect for Mother’s Day. And Edible Ottawa’s Crustless Goat Cheesecake with Honey Roasted Rhubarb is sweet, creamy, tangy perfection. 

Image: Double-Decker Rhubarb Custard Pie, Edible Seattle

This buttermilk pie sweetened with honey buzzes with springtime flavor and blooms with edible flowers. Organic roses, borage and calendula can be used to adorn the pie as well as to add an earthy robust spice to the creamy filling. 

Recipe from The Taartwork Pies Cookbook

This is one of our go-to recipes for a fruit dessert that doesn’t require a laundry list of ingredients. You can also make the crumble topping and filling in advance then assemble to bake for showtime. Serve with a cream, custard, ice cream or crème anglaise.

Recipe from Edible Ojai & Ventura County

If you participate in brunch for the Bloody Marys, hello, friend, these are for you. A no-frills traditionalist, are you? It’s Edible WOW’s A Basic Bloody Mary for you. If Jack Sparrow’s “Where’s the bloody rum?” reverberates in your soul, Sammy Hagar’s Rum Bloody Mary shared by Edible Marin & Wine Country will answer the call. Into a little funk and umami? Then it’s Edible Maine’s White Miso Bloody Mary for you. And if you think there’s no bloody fun without adventure, go wild with this Extreme Bloody Mary shared by Edible Northeast Florida. 

Image: Extreme Bloody Mary, Edible Northeast Florida

Canada’s national drink, the Caesar, is the Canadian take on the Bloody Mary. Like the Bloody Mary, the additions can vary wildly but it is always made with clam juice. For a traditional take, try the Classic Island Caesar shared by Edible Vancouver Island. Or just give’r with this Caesar with Seaweed Vodka “Prawn Cocktail” from the Lure cookbook.

Image: Classic Island Caesar, Edible Vancouver Island

Effervescently light, this colorful cocktail complements everything from mild egg dishes to savory offerings such as smoked or cured salmon. A breeze to make, all you need is three ingredients.

Recipe from Edible Bozeman

Our Strawberry Rosé Sangria is a lighter, fresher, pinker take on sangria that can be batch-made in advance and is designed for brunch. Edible Maine’s Strawberry Negroni offers a sweet and vibrant update on the classic Italian cocktail. And it’s no-alcohol but full-festivities with Edible San Diego’s Strawberry-Fennel Iced Tea Mocktail.

Image: Strawberry Rosé Sangria, Edible Communities Publication

The sweet-tart flavors of Edible Monterey Bay’s Strawberry Lemonade will complement any dish on your brunch menu. Or for a blooming brunch, adorn honey-sweetened ice tea with edible flowers such as pansies or nasturtiums like Edible San Luis Obispo’s Iced Tea with Edible Flowers. 

Image: Strawberry Lemonade, Edible Monterey Bay