7 Easy Weekend Brunch Recipes

Weekends are the best time to relax and chill. We might not feel like getting up early in the morning, preparing breakfast and doing the usual things we do during weekdays. Well, it’s the weekend, right? Here are 7 easy weekend brunch recipes you can bookmark and prepare for the weekend. These recipes are simple to prepare but delicious to taste.

1. Molten Cinnamon Rolls

Ingredients:

• 2 packs cinnamon rolls
• 8 oz cream cheese
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 1/2 cup milk

Instructions:

Flatten the cinnamon rolls and set aside.

In a mixing bowl, mix 8 oz cream cheese, 1/4 cup sugar, 1/2 tsp vanilla extract, and 1/2 cup milk.
Mix until mixture smoothens.
Freeze for an hour.
Once frozen, scoop from the mixture and place in the center of a flattened cinnamon roll.
Fold up and cover with another cinnamon roll, forming a small ball.
Repeat with the remaining mixture and cinnamon rolls.
Place in a baking pan.
Bake in a preheated oven for 20-25 minutes at 400 F.
Remove from the oven.
Serve and enjoy!

2. Cheesy Baked Hash Brown Patties

Ingredients:

• 4 potatoes (peeled and grated)
• 1/2 cup melted butter
• 1 cup cheddar cheese (shredded)
• 1/4 cup chives
• 2 eggs (beaten)
• 1 tbsp garlic salt
• 1 tsp oregano
• 1/2 tsp pepper

Instructions:

Peel and grate four potatoes.
Soak in ice water and drain the water.
Squeeze excess liquid.
Put in a mixing bowl.
Add melted butter, shredded cheddar cheese, chives, and beaten eggs.
Season with garlic salt, oregano, and pepper.
Mix until well combined.

Scoop a mixture and form hash brown patties in a baking tray.
Repeat with the remaining mixture. This should form 9 hash browns.
Bake in a preheated oven for 40-45 minutes at 400 F.
Remove from the oven and transfer to a plate.
Serve and enjoy!

3. Stuffed French Toast Pockets

Ingredients:

• 4 oz cream cheese
• 1/4 cup honey
• 1/4 tsp cinnamon
• White bread slices
• 2 eggs
• 2 tbsp milk
• 2 tsp vanilla
• 1/4 tsp cinnamon
• Powdered sugar (optional, for garnishing)
• Maple syrup (optional, for garnishing)

Instructions:

In a small mixing bowl, add 4 oz cream cheese, 1/4 cup honey, and 1/4 tsp cinnamon.
Mix until well combined and the mixture is smooth.
Chill for 30 minutes.

Flatten white bread slices using a rolling pin.
Scoop from the chilled mixture and place in the middle of a flattened white bread.
Place another flattened white bread on top, forming like a sandwich.
By using a cookie cutter, press down on the sandwich and remove the crust outside the cutter to form the pocket.
Secure the pocket by firmly pressing together the outer edges.
Create indentations on the outer edges by using a fork.
Repeat with the remaining white bread slices and mixture.
Set aside.

Mix 2 eggs, 2 tbsp milk, 2 tsp vanilla, and 1/4 tsp cinnamon until well combined.
Dip and coat the pockets created earlier.
Place them in a parchment-lined baking tray.
Bake in a preheated oven for 15-20 minutes at 400 F.
Remove from the oven and transfer to a plate.
Sprinkle with powdered sugar and maple syrup.
Serve and enjoy!

4. Breakfast Enchiladas

Ingredients:

• 1/3 cup butter
• 1/3 cup flour
• 1 1/2 cups milk
• 8 oz cheddar cheese (shredded)
• 1/4 cup jalapeno

• Butter
• 1 cup onions (chopped)
• 1/2 cup green bell pepper (chopped)
• 1 tsp cilantro (chopped)
• 7 beaten eggs
• Salt and pepper to taste
• 1 lb ground pork sausage
• 5 tortillas

• Cherry tomatoes (halved, for toppings)
• Green bell pepper (chopped, for toppings)

Instructions:

Set a saucepot over medium-high heat.
Melt 1/3 cup butter.
Add 1/3 cup flour and 1 1/2 cups of milk.
Stir until well combined.
Add 8 oz shredded cheddar cheese and 1/4 cup jalapeno.
Keep on stirring until cheese melts and mixture is smooth.
Remove from the heat and set aside.

Set a skillet over medium-high heat.
Melt butter for sauteeing.
Saute chopped onions, green bell pepper, and cilantro until onions are soft.
Add beaten eggs.
Stir until well combined and eggs are cooked.
Remove from the heat.
Season with salt and pepper.
Add ground pork sausage and the cheese mixture set aside earlier.
Mix until well combined.

Scoop from the mixture and place in the middle of a tortilla.
Wrap around to create enchilada.
Repeat with the remaining mixture and tortillas. This should create 5 enchiladas.
Place them in a baking dish.
Pour the remaining cheese mixture on top of the enchiladas.
Top it off with halved cherry tomatoes and chopped green bell pepper.
Bake in a preheated oven for 25-30 minutes at 350 F.
Remove from the oven.
Serve and enjoy!

5. Sweet Potato Black Bean Hash

Ingredients:

• 4 tbsp olive oil
• 3 cups sweet potatoes (peeled and chopped)
• 1/2 onion (chopped)
• 1 red bell pepper (julienned)
• Salt and black pepper to taste
• Paprika to taste
• Cumin to taste
• 2 cup spinach (chopped)
• 15 oz black beans

Instructions:

Set a saucepot over medium heat.
Add 4 tbsp olive oil and warm it up.
Add chopped sweet potatoes, onion, and julienned red bell pepper.
Season with salt, pepper, paprika, and cumin.
Stir and cook until vegetables are tender.
Add chopped spinach and stir until wilted.
Add black beans.
Stir until well combined and beans are cooked.
Remove from heat and transfer to a plate.
Top it off with sliced avocadoes and sunny-side-up egg (this is optional).
Serve and enjoy!

6. Cream Cheese-Filled Banana Bread Muffins

Ingredients:

For the muffins:

• 1 egg
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup butter
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 2 bananas
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup all-purpose flour

For the cream cheese filling:

• 4 oz cream cheese
• 1 egg
• 1/4 cup granulated sugar
• 3 tbsp all-purpose flour

Instructions:

For the muffins:

In a large mixing bowl, add egg, light brown sugar, granulated sugar, butter, sour cream, and vanilla extract.
Whisk together until well combined.
Add bananas and mash together with the mixture.
Add baking soda, baking powder, and all-purpose flour.
Whisk until well combined.
Set aside.

For the cream cheese filling:

In a small mixing bowl, add cream cheese, egg, granulated sugar, and all-purpose flour.
Whisk until well combined and texture is smooth.
Set aside.

Set a 9- or 12-cup muffin tray.
Lightly grease and place muffin cups in each.
Spoon a muffin mixture and put it into the muffin cup, followed by cream cheese filling, then another spoon of muffin mixture.
Repeat with the remaining mixture.
Bake in a preheated oven for 20-25 minutes at 350 F.
Remove from the oven and transfer muffins to a plate.
Serve and enjoy!

7. Skillet Breakfast Hash

Ingredients:

• 1 lb hash browns
• 1 tsp pepper
• 1 tsp paprika

• 6 eggs
• 1/3 cup whole milk
• 6 bacon slices (chopped)
• 1 cup cheddar cheese (shredded)
• 1 tbsp vegetable oil

Instructions:

In a large mixing bowl, add 1 lb of hash browns.
Season with pepper and paprika.
Mix until well combined.

Set an ovenproof skillet over medium heat.
Fry 6 bacon slices until cooked and oil separates.
Remove the cooked bacon slices, chop, and set aside.
Remove excess fat.
In the same skillet, heat 1 tbsp of vegetable oil.
Add hash brown mixture and spread to form the shape of the skillet.
Let it cook for 7 minutes or until the bottom is crispy.
Switch off heat.

In another mixing bowl, beat six eggs.
Add whole milk, chopped bacon slices, and shredded cheddar cheese.
Mix until well combined.
Pour egg mixture over the hash brown mixture in the skillet.
Spread evenly.
Bake in a preheated oven for 20 minutes at 350 F.
Remove from the oven and slice into servings.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=8uwhD-PI3Y0