The flavors of crab, coconut, fruit and more combine for a coast-inspired meal you won't soon forget.
1 of 30Photo: Becky Luigart-Stayner
This Mexican classic is commonly served topped with eggs, but it's just as delicious without, as a savory crowd-pleaser that skews more toward the lunch end of brunch. Simply bake the casserole, top with cheese, and serve.
This sweet start to your morning looks and tastes indulgent thanks to a rich filling of raspberries, strawberries, sugar, Chambord, and cream cheese. Warm maple syrup tops off this make-ahead masterpiece.
By adding orange juice and zest to the dough itself, the sweet citrus flavor gets infused into nearly element of this dish. Mix powdered sugar and a little more orange juice for the glaze before serving.
This dish mixes two of our favorite things: crab cakes and Caribbean flavor. Instead of placing the poached egg on top of a slice of ham and an English muffin for a traditional Eggs Benedict, make crab cakes the base. Top with an island-inspired hollandaise sauce spiked with lime juice, ginger and red pepper.
This isn’t your boring grilled chicken salad. This recipe adds jicama, pineapple, strawberries, and raspberries to create a cool salad for warm afternoons. Just add biscuits with honey butter or your favorite jelly to round out the menu.
Lobster for breakfast? We’re coming over. This beachside version mixes traditional eggs and swiss cheese with squash, bell pepper, and steamed lobster. Complete brunch with a side salad or your favorite gumbo.
Get the flavor of the coast through lump crab meat mixed with lemon juice and spices then topped with breadcrumbs and baked until toasty. Here, we’ve served in crab shells but individual baking dishes look equally impressive. We suggest serving with creamy cheese grits.
Smoked Salmon Scrambled Eggs Over Asiago Potato Pancakes
You’ll rest easy knowing this dish is on your morning menu. Top cheesy potato pancakes with salmon-laden scrambled eggs, then finish with a shallot-crème fraîche mixture. For a special brunch, pair with Chardonnay or a dry Spanish white wine.