Honestly Good Brunch Recipes to Share With Your Closest Friends

Your Easter feast may be over, but the beautiful springtime is still here! And the best way to soak up a lovely weekend in spring is with a table filled with honestly good food and good friends. But there’s no need to stress just to impress, because we’ve got you covered!

Our solution? Since we’re celebrating National Honesty Day, go and host an honest-to-goodness brunch soiree for your closest friends--because honestly, who doesn’t love devouring on sweet and savoury breakfast dishes for lunch? Not just for the fact that you need not wake up very early in the morning to prep, your friends will absolutely love starting their weekend with a buffet-ish spread of hearty meals.


Bacon Sriracha Avocado Deviled Eggs

Whether you still have that Easter hangover or you just simply love deviled eggs, this recipe will definitely satisfy! With avocados as a healthy addition, plus a spicy twist, you and your guests will love devouring this protein-pack dish as one of your starters.


  • 12 Hard Boiled Eggs

  • 6 slices Bacon, chopped

  • 1 Avocado, diced

  • ¼ cup Sriracha

  • 1/2 cup Mayonnaise

  • 2 tablespoons Lime Juice

  • Salt to taste


Hard boil eggs, then peel and slice in half removing the yolks and placing them in a bowl. Add to the yolks the avocado, sriracha, mayo, and lime juice. Use a stick blender to mix all of the ingredients together until they are smooth. Add salt to taste.

Place yolk mixture in a piping bag and pipe into the egg white halves. Garnish with bacon.


Everything Bagel Breakfast Casserole

If they say at breakfast you have to eat like a king, and at lunch you have to eat like a prince, what do you need to do for brunch? While we can’t go any further to explain the nutritional details of this theory, we do know one thing: you still need to fill yourself up at brunch because it’s technically still counts as the most important meal of your day. This casserole has definitely all the good things about breakfast you can ever think of!


  • 5 Bagels, cut into 1-inch cubes

  • 8 oz. Bacon, cooked and diced

  • 2 c. Gruyere Cheese, shredded

  • 8 oz. Cream cheese, cut into 1-inch cubes

  • 8 large eggs

  • 2 c. Heavy Cream

  • ½ tsp Salt

  • 1/4 tsp Pepper

  • Everything Bagel Seasoning Mix

  • Chives for garnish


Grease a 13x9 inch casserole dish. Add half of the bagel cubes to the casserole dish. Sprinkle with half of the bacon. Then half of Gruyere cheese and half of the cream cheese as well.

Repeat with another layer of bagel cubes, bacon, Gruyere and cream cheese.

In a bowl combine eggs, heavy cream, and pepper. Whisk until thoroughly combined. Pour the egg mixture over the bagels making sure to cover all of them. Sprinkle generously with the Everything Bagel Seasoning Blend.

Tightly over the casserole dish and place in refrigerator for 4 hours or overnight. Preheat oven to 350 degrees F.

When ready to bake, cover the casserole with aluminum foil and place in the oven to bake for 40 minutes. Then remove foil and continue to bake for 15 minutes. Let cool for 10 minutes before serving. Garnish with chives and enjoy!


Quickie Cinnamon Buns with Buttermilk

Tickle the fancy of your good friends who just can’t get enough of their sweet tooth cravings with this ultimate cinnamon bun recipe! Because honestly, no savory brunch meal is ever complete without dessert (and even lots of it). So roll up those sleeves, and gather up your baking ingredients, and try making these.



  • 7 tablespoons unsalted butter, melted

  • 2/3 cup dark brown sugar, packed

  • 5 tablespoons granulated sugar

  • 2 teaspoons ground cinnamon

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon plus 1/2 teaspoon salt

  • 3 cups unbleached all-purpose flour (spooned into measuring cup and leveled off with a knife) plus more for dusting work surface

  • 1-1/4 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1-1/4 cups low fat buttermilk


  • 1-1/2 tablespoons cream cheese

  • 2 tablespoons low fat buttermilk

  • 3/4 cup confectioners' sugar


Adjust oven rack to middle position and preheat oven to 425 degrees. Line a 9-inch square cake pan with aluminum foil and brush with one tablespoon butter.

Combine the brown sugar, 3 tablespoons granulated sugar, cinnamon, cloves and 1/8 teaspoon salt in a small bowl. Add one tablespoon melted butter and stir with a fork or fingers until mixture resembles wet sand. Set aside.

In a large bowl, whisk together the flour, remaining 2 tablespoons sugar, baking powder, baking soda and 1/2 teaspoon salt. Add 3 tablespoons of the melted butter and buttermilk to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (the dough will be sticky and look shaggy), about 30 seconds. Transfer the dough to a lightly floured work surface. Knead, lightly dusting more flour as necessary, until just smooth and no longer shaggy, about 30 seconds.

Lightly dust the surface again. Pat the dough into a small rectangle, then roll into a 12-inch x 9-inch rectangle, dusting more flour sparingly if necessary so the dough doesn't stick to the rolling pin. Brush the dough with 1 tablespoon of melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Using your hand, press the filling firmly into the dough. Starting at the long side, roll the dough, pressing lightly, to form a tight log. (If the dough sticks to the surface, use a sharp knife or dough scraper to release it.) Pinch seam to seal. Roll the log seam-side down and, using a serrated knife, cut it evenly into 9 pieces. Turn the pieces over on their flat sides, and slightly flatten each piece with your hand to seal the open edges and keep the filling in place. Place the rolls in prepared pan and brush with remaining tablespoon of butter. Bake until the edges are golden brown, 23-25 minutes.

Meanwhile, make the glaze. In a medium bowl, whisk together the cream cheese and buttermilk until thick and smooth (the mixture will look like cottage cheese at first). Add the confectioners' sugar and whisk until smooth glaze forms.

When the buns are done, use the foil overhang to lift them out of the baking pan and onto a wire rack. Let cool for 5 minutes, then carefully separate the buns, using a knife if necessary. Drizzle the glaze evenly over the buns. Serve warm out of the oven, or store in an airtight container and reheat


Raspberry Champagne Fizz

Besides having a juice or coffee station at your brunch gathering, there’s no better way to put more of a party feel to your get-together with some bubble cocktails or mocktails (in case you do prefer to have your alcohol at night). This berry sparkly recipe is not just perfect for the ‘gram, but they’re honestly perfect to start the rest of your springtime day.


  • Fresh raspberries

  • Quartered blackberries, strawberries, or blueberries

  • 1 ounce (or 2 tablespoons) chilled red raspberry syrup - can also use strawberry or pomegranate syrup

  • 3 ounces (or 6 tablespoons) chilled champagne, sparkling rose, sparkling white wine, or sparkling pear-apple juice

  • Ice


Place raspberries in a champagne flute. Pour fruit syrup into flute. Slowly add champagne. Serve immediately. Makes 1 serving.