15+ Extra-Special Weekend Breakfast Recipes
Congratulations! You made it to the weekend. What better way to celebrate than with an extra-special breakfast you can whip up while sipping on your morning cup of joe?
Whether you’re a savory or sweet breakfast person, opt for meat or go veggie, here are some of our favorite weekend breakfast recipes to get you into full weekend mode.
Photo Courtesy of Co+op
Strawberry Walnut Scones
Some things are worth the effort - like rolling out of bed to make the best batch of scones. These strawberry walnut scones are made with whole grain flour and are the perfect pairing for a strong cup of coffee.
Ingredients
3 cups whole-wheat pastry flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, chilled
1 large egg
3/4 cup low-fat plain yogurt
1/2 teaspoon vanilla
1/2 cup walnuts, coarsely chopped
1 cup fresh strawberries, halved
2 tablespoons sugar
Directions
Heat oven to 400°F. Line a baking sheet with parchment or coat with vegetable oil spray. In a large bowl whisk the flour, sugar, baking powder, baking soda and salt. Cut chilled butter into cubes and work the butter into the flour mixture quickly with your fingers or a pastry blender until the mixture is crumbly but small chunks of butter remain. In a small bowl, whisk the egg, yogurt and vanilla; mix well. Make a well in the dry mixture and pour in the wet, stir just until mixed, then stir in walnuts. Place half the dough on a floured counter or breadboard and shape into a circle 8 inches across, then cover with halved strawberries. Crumble the remaining dough over the strawberries and pat to cover, and form a disk about 3/4-inch thick. Sprinkle with sugar and pat to adhere.
Use a knife to slice like a pie into 8 wedges. Place each wedge onto the sheet pan with at least 1 inch between them. Bake for 15 to 20 minutes, until golden. Transfer scones to a wire rack to cool.
Serve warm, or cool completely and store, tightly covered, for up to 4 days at room temperature.
Photo Courtesy of Co+op
Blintzes Stuffed with Sweetened Ricotta
They’re like crepes, but more elegant and stuffed with ricotta!
Ingredients
4 tablespoons butter, plus more for pan
1/2 cup unbleached flour
1/4 teaspoon table salt
1/2 cup sugar
2 large eggs
1/2 cup milk
1 1/2 cups ricotta cheese
3 tablespoons honey
Warmed jam for topping
Directions
Melt the butter and let cool slightly. Pour into a blender or food processor and add the flour, salt, sugar, eggs and milk. Process to mix, scrape if necessary and pulse to make sure the batter is well combined. Transfer the batter to a storage container, cover, and refrigerate for at least one hour, or overnight.
Once the batter has chilled, in another medium bowl, stir the ricotta with the honey.
To make the blintzes, heat a ten-inch non-stick or cast iron pan over medium heat. Butter the pan and measure 1/4 cup of batter. Once the butter has melted, pour the batter into the pan, swirling to coat the bottom of the pan evenly. Use a thin rubber spatula to loosen the edges of the blintz as it cooks. Cook for about 4 minutes, until the edges are browned and the top is bubbled. Carefully slide the spatula under the blintz and flip in the pan, cook for just a few seconds before flipping onto a plate or cutting board. Continue until all the batter is used.
On the center of each blintz, place 1/4 cup of sweetened ricotta, then fold in the sides to make a square package. Serve with warmed jam atop each blintz.
Photo Courtesy of Co+op
Spiced Squash Pancakes
If your pantry (or garden) is overflowing with winter squash and you feel like you’ve run out of ways to use it, consider these moist, deep orange pancakes!
Ingredients
For the Syrup
1/2 cup walnut pieces
1/2 cup maple syrup
For the Pancakes
1 cup whole wheat pastry flour
1/2 cup unbleached flour
4 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup squash puree of your choice* (prepared in advance)
1 cup 1% low-fat milk
2 tablespoons vegetable oil
2 large eggs
Vegetable oil spray
Directions
In a 1 quart pot, combine the walnuts and maple syrup, and heat over low heat while you make the cakes. Makes 3/4 cup.
Preheat the oven to 200 F to hold the finished pancakes, if desired.
In a large bowl, combine the whole wheat pastry flour, unbleached flour, sugar, baking powder, and salt. In a medium bowl, whisk the squash, milk, oil and egg. Stir the squash mixture into the flour mixture just until all the flour is moistened, don't over-stir.
Pre-heat griddle or large non-stick skillets, over high heat. Spray with vegetable oil spray just before adding the batter. Use 1/4 cup measure to scoop the batter onto the hot griddle, spreading it out to a 4 inch round with the bottom of the cup. When the batter starts to bubble, turn down the heat to medium. When the edges of the cakes look dry and cooked and the pancake is covered with holes, about 3 minutes, flip the cakes. Cook for a minute or two on the second side, it will not take as long. Flip again and cook for a couple of minutes. Transfer the finished pancakes to a heat safe platter and put in the oven as you finish cooking the rest of the batter.
Serve 3 cakes per plate, topped with a tablespoon of syrup per cake.
Photo Courtesy of Co+op
Cheddar-Tabasco Drop Biscuits
Drop biscuits are essentially an easier, less fussy version of layered biscuits, and here, tabasco is added for a spicy kick. Pair them with scrambled eggs and our housemade sausage for a savory weekend breakfast.
Ingredients
1 cup unbleached flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter
2 ounces sharp cheddar cheese, shredded
2 tablespoons minced chives
1 cup buttermilk
4 shakes of Tabasco sauce, more if you like it spicy
Directions
Preheat the oven to 425 degrees F. Line a large baking sheet, preferably an air-bake pan, with parchment paper. In a large bowl, combine the unbleached and white wheat flours, baking powder, baking soda and salt. Coarsely grate the cold butter into the flour mixture, tossing to coat with flour. Grate in the cheese and toss. Add the minced chives and toss to mix.
Quickly stir in the buttermilk, and when nearly mixed, sprinkle Tabasco over the dough, and press the dough into a mass, so there will be specks of Tabasco swirled in the dough.
Use a 1/4-cup measure, and scoop scant 1/4-cup portions of dough, then drop them on the pan, leaving two inches of space between the biscuits. Dampen your palms and flatten the dough portions slightly to about ¾-inch thick.
Bake for 15 minutes, until the biscuits are golden and the bottoms are browned. Serve hot.
Recipe and photo adapted from Co+op
Lemon Strawberry Dutch Baby
Maybe sweeter brunch treats are your style.
An ideal balance of sweet and zesty, this Dutch baby is quick and easy to toss together, calling for just a few simple ingredients. It’s baked in a skillet, and is essentially a giant eggy pancake that's light and airy with the perfect touch of vanilla.
Top your dutch baby off with some butter, lemon sugar, and a drizzle of maple syrup.
Photo Courtesy of Once Upon a Chef
Ham & Cheese Oven-Puffed Pancake
Described as something between a crepe and a soufflé, this savory puffed pancake is crispy on the outside, soft and tender on the inside.
Calling for less than 10 ingredients, this simple breakfast recipe is cooked in one pan, so clean-up a breeze.
Serve your puffed pancake with some fresh fruit and a side of home fries.
Find the full recipe at Once Upon a Chef
Savory Leek and Kale Galette
Featuring kale, garlic, leeks, sage, and parsley, this tender, flaky spring galette is perfect for a fancy Saturday breakfast.
The galette dough used here is a 'rough' puff pastry, meaning that it's not as delicate, can take a little more rough and tumble handling, and results in a craggy, buttery, delicious finished product.
Something fun about this recipe is that Sylvia of Feasting at Home actually used Skagit Valley-milled Fairhaven Mill flour to make this galette. Nothing like a little local love from one of our favorite recipe bloggers!
Photo Courtesy of Sally’s Baking Addiction
Crepes
Light, buttery, crispy on the edges, and just slightly sweet, crepes are an easy, yet elegant weekend breakfast item that can be customized to your heart’s desire!
Go sweet with a homemade strawberry sauce, whip cream, and Nutella, or stay savory with pesto and sauteed veggies.
No matter how you fill them, the crepes are a simple mix of butter, flour, sugar, salt, milk, and eggs.
Find the full recipe at Sally's Baking Addiction
Breakfast Pizza
You know how tossing an egg into a recipe suddenly makes it an acceptable dish for breakfast? That’s exactly what’s happening in this mouthwatering breakfast pizza.
Homemade pizza dough is topped with bacon, cheese, shallots, herbs, and of course, eggs, before being baked up and sliced.
Make it all from scratch, or get a little help from our Co-op made pizza dough! Either way, you’re going to want another slice.
Find the full recipe at Smitten Kitchen
1-Hour Cinnamon Rolls
Cinnamon rolls are delicious and easy, but oftentimes they take hours to make. And just because it’s the weekend doesn’t mean you have hours to spend in the kitchen!
These quick and easy cinnamon rolls come together in just an hour, and you’d never know it. Finish it all off with a drizzle of cream cheese icing. Yum!
Find the full recipe at Gimme Some Oven
Asparagus and Brie Quiche
Featuring a generous helping of early-spring asparagus and creamy, cheesy brie, this quiche recipe is packed full of herby, garden-fresh flavor.
A homemade sesame crust is layered with asparagus and brie before being topped with an egg filling and baked till set.
Serve your quiche with a generous topping of fresh herbs and a side of fresh fruit.
Find the full recipe at Half Baked Harvest
Even More Breakfast Recipes
Biscuit Breakfast Casserole from Sally’s Baking Addiction
Easy Cheese and Prosciutto Croissants from Half Baked Harvest
Breakfast Strata with Mushrooms, Onions, Goat Cheese & Thyme from Feasting at Home
Triple-Ginger Muffins from NYT Cooking
Sheet-Pan Hazelnut Breakfast Tart from Bon Appetit