Rise and Shine: Recipes for Hosting Breakfast or Brunch for a Crowd

The homey comfort of breakfast for dinner feels nostalgic yet luxurious. And a generously styled breakfast board offers a natural invitation to linger around a kitchen island for unhurried conversation.

Inspired by the enduring charcuterie trend, this morning-forward spin layers fruits, breads, and toppings with a sense of abundance. Think berries and citrus alongside bagels, seeded toasts, and crisp waffles, all ready to be piled high with jams, soft cheeses, lox, and even premium tinned fish. 

Add a few warm sides that can be sliced and shared. A balsamic blackberry grilled cheese made with sourdough, double-cream Brie, thyme, and blackberry balsamic jam is indulgent and unexpected. Handheld pesto, cheese, and egg tarts are irresistible and easy to eat. And for a showstopper moment that’s actually simple to make, serve a puffed and dramatic Dutch baby pancake. Ours is a savory version studded with spinach, melted cheese, tomatoes, bacon, and feta. Serve it with hot honey or maple syrup on the side.

Round out your breakfast board with an avocado toast station. Sliced avocados paired with flaky sea salt, chili oil, lemon zest, herbs, and soft eggs invite guests to experiment and customize. The result is a gathering that feels effortless yet elevated, proving that breakfast anytime is always in style.

Savory Dutch Baby Pancake

Adapted from Garden in the Kitchen

Ingredients

• 6 large eggs
• 4 Tbsp. olive oil
• 1 c. gluten-free flour
• 1 c. milk
• 1 c. shredded cheese, cheddar or mozzarella
• ½ c. feta cheese
• 2 c. spinach, chopped
• 6 slices of bacon
• Fresh vine tomatoes
• Salt and pepper to taste

Directions

Add olive oil to the cast iron skillet, place it in the oven, and preheat the oven to 425°F. In a medium bowl whisk eggs, flour, milk, salt, and pepper. Stir in spinach. Add egg mixture to the hot skillet. Bake 13–15 minutes at 425°F. Cook bacon on stove top or air fryer. When the dutch pancake is nice and puffy, add in shredded cheese and top with vine tomatoes. Return the pancake to the oven and cook for an additional 5 minutes or until the cheese has melted. Top with bacon bits and feta cheese. Serve by itself or with maple syrup or hot honey.

Balsamic Blackberry Grilled Cheese

Adapted from Flavor Smile

Ingredients

For the blackberry balsamic jam:

• 2 c. fresh blackberries, or thawed from frozen
• 3 Tbsp. balsamic vinegar
• 6 Tbsp. granulated sugar
• 2 Tbsp. lemon juice
• Pinch of kosher salt

For the grilled cheese:

• 10.5 oz. double-cream Brie cheese, sliced about ½-inch thick
• 1 Tbsp. fresh thyme leaves, chopped
• 8 slices sourdough bread, or any crusty bread of choice
• Watercress or arugula
• Butter, for spreading on bread

Directions

For the blackberry balsamic jam: 
Place the blackberries in a small saucepan over medium-high heat. Add the balsamic vinegar, sugar, lemon juice, and pinch of salt. Stir everything together and bring the mixture to a gentle simmer. As it heats, the berries will begin to release their juices—use a fork to gently mash some of the berries, but leave a few whole berries for texture. Allow it to simmer gently for 7–10 minutes, stirring occasionally, until the jam thickens slightly and coats the back of a spoon. Once thickened, remove from the heat and let cool to room temperature.

For the grilled cheese:
Slice the Brie into ½-inch-thick slabs and cut your sourdough into eight even slices. Spread a generous amount of butter on one side of each slice of bread. Place four slices of bread, buttered-side down, onto a warm skillet over medium heat. Top each with sliced Brie, ensuring even coverage. Place the watercress or arugula on top of the cheese and sprinkle chopped thyme on top. Spread a generous spoonful of the cooled blackberry balsamic jam on the remaining slices of bread (on the unbuttered side), then place them jam-side down on top of the other slices, forming a sandwich. Allow the first side to toast for about 3–4 minutes, pressing gently with a spatula. Flip each sandwich carefully and continue to toast until the bread is golden and crisp and the Brie has melted—about 3 minutes.

Everything Pesto Cheese and Egg Tarts

Adapted from The Foul-Mouth Gourmet

Ingredients

• 1 sheet puff pastry
• 1 c. basil pesto, homemade or store bought
• 1 c. shredded low-moisture mozzarella cheese
• 5 large eggs
• 1 Tbsp. everything bagel seasoning
• Fresh chives, basil, and additional pesto

Directions

Thaw the puff pastry according to package directions. Preheat the oven to 425°F. Line a large baking sheet with parchment. Gently roll the pastry out on a lightly floured surface into a rectangle about ¼-inch thick. Using a sharp knife, slice the pastry into four rectangles. Prick the bottom of each rectangle with a fork several times and set them onto the prepared baking sheet. Spread pesto in the center of each tart, leaving about ½-inch border. Sprinkle shredded mozzarella on top. Fold the edges of the tart over to create the barrier. Set the pastries in the freezer for 10 minutes to firm up. Remove the pan from the freezer and gently push the cheese aside to make a shallow well in the center. Crack four eggs, one into each well—careful not to break the yolk. Lightly whisk the last egg and brush the edges of each tart. Sprinkle with everything bagel seasoning. Bake for 12–15 minutes until the edges are golden brown and the egg whites are just set. Garnish with fresh herbs and additional pesto. Serve immediately.

Read this article as it appears in the magazine.