49 Father's Day brunch recipes to celebrate dad

While Dad deserves to be celebrated every day of the year, Father’s Day is the time to really pull out all the stops. There’s a good chance grilling is on the menu for the night, but there’s no better way to kick off the day than brunch. There are a few questions to ask yourself when coming up with the ideal menu for the father figure in your life. Is he more of a sweet or savory kind of guy? How much time will you have to spend in the kitchen? And of course, how many folks are you feeding? As we all know, there’s no one-size-fits-all dish to represent what Dad might like. That’s why we’ve rounded up nearly 50 of our favorite brunch recipes for Father’s Day to satisfy every preference.

So, let Dad sleep in. Intercept younger kids before they pounce into the bedroom and head to the kitchen to whip up a batch or two of the good stuff. Think: steak and eggs, breakfast casseroles, waffles topped with bacon, French toast and much more. Whether dad likes something light and easy or decadent enough to feed a family, Father's Day is the day to go all out!

Donatella Arpaia's Steak and Eggs by Donatella Arpaia

Nothing says Father’s Day brunch quite like steak and eggs. Here, the eggs are softly scrambled with caramelized tomatoes and fresh oregano. Serve them topped with last night’s leftover steak.

Make-Ahead Breakfast Casserole by Casey Barber

A breakfast casserole is an ideal brunch dish for an all-in-one meal that can feed a crowd. This version layers sausage, two kinds of cheese, savory sun-dried tomatoes, leafy greens and hash brown potatoes, for a breakfast casserole that truly has it all. It takes just 20 minutes to prep, which means you’ll have even more time to spend with Dad.

Baked French Toast with Bananas Foster Sauce by Elena Besser

There’s no need to spend precious time in the morning flipping individual slices of French toast when you can serve this make-ahead baked version. Allowing the bread to sit in the egg mixture overnight is what will ultimately give the French toast its soft, custard-like texture. Before serving, drape the French toast in a homemade sticky rum-infused caramel sauce along with caramelized bananas.

Sheet-Pan Breakfast Pizza by Ryan Scott

Pizza for breakfast is sure to put a smile on Dad’s face come Father’s Day morning. Instead of the usual tomato sauce, this pie is topped with homemade pesto. Add eggs, two types of cheese and sun-dried tomatoes before popping it in the oven to bake.

Sour Cream Coffee Cake by Melissa Knific

Don’t be fooled by the name — there’s no coffee in coffee cake. Instead, this snacking cake is meant to be eaten in the morning as you’re having coffee, or in this case, as part of a brunch spread for your father figure. The sour cream keeps the cake plush and tender while adding a bit of tang to cut the sweetness of the spiced streusel.

Martha Stewart's Deviled Eggs by Martha Stewart

Half the fun of making these deviled eggs is mixing and matching the toppings. From luxe garnishes like trout roe and smoked salmon to fresh herby bites, there’s an option for every palate. Pro tip from Martha Stewart: slice a small piece of the bottom of each hard boiled egg half to keep the eggs sturdy on a serving plate.

3-Ingredient Breakfast Pizza Bianco by Grace Parisi

All it takes is three ingredients to make your very own breakfast pizza at home. Instead of homemade dough, make use of store-bought pita. After toasting the pita, top it with shredded pepper Jack cheese and an egg and broil until cooked through and melty.

Cara Nicoletti's Sheet Pan Sausage Hash by Cara Nicoletti

There are a few reasons we love this sheet-pan hash. While the recipe calls for russet and sweet potatoes, you can use any root vegetables you have on hand. All of the ingredients cook together at the same time, which makes all of the prep work happen in the blink of an eye. And because it’s made with only one pan, cleaning up is a breeze.

Low Country Cast-Iron Skillet Scramble & Potato Hash by John Currence

Inspired by the low country, this skillet scramble packs a ton of flavor. All of the staple ingredients — Andouille sausage, shrimp and Old Bay seasoning — come to play in this dish. The addition of eggs make it decidedly brunch-friendly for Father’s Day.

French Toast Casserole with Mixed Berries by Justin Chapple

This recipe delivers all the joy of French toast with a fraction of the work. By preparing the casserole the night before, you not only allow the bread to absorb the custard, but also eliminate prep time in the kitchen the morning of Father’s Day. All it takes is popping it in the oven and serving with warm maple syrup.

Siri's Corned Beef Hash with Eggs by Siri Daly

This hearty hash makes good use of pre-cooked potatoes, cabbage and corned beef. Together they’re cooked until caramelized before the eggs are cracked directly into the pan.

Joy Bauer's Eggs Benedict by Joy Bauer

Nothing says brunch quite like eggs Benedict. Rather than the traditional hollandaise sauce, this version ditches the butter and egg yolks in favor of more nutritious ingredients including cream cheese, yellow bell pepper, mustard and lemon juice. The result is a bright silky sauce that looks just like the real thing.

Italian Eggs Benedict by Scott Conant

Eggs Benedict take a trip to Italy with this unique spin on the classic. Instead of ham, lay prosciutto on ciabatta before topping with a poached egg. In place of hollandaise, make your own fonduta — a creamy cheese sauce — that is draped over the eggs.

Slow-Cooker Pulled Pork Breakfast Casserole by Casey Barber

It’s hard to believe it only takes six ingredients to make this breakfast casserole. Store-bought biscuits, pre-made pulled pork, shredded cheese and barbecue sauce are layered together before cooking low and slow until the biscuits are puffed and tender. While it might be deemed a breakfast dish, there’s no doubt this can be eaten for any meal of the day.

Cheesecake-Stuffed Baked French Toast by Laura Vitale

For the sweet tooths in your life, this French toast is all about decadence. Before soaking in the custard mixture, bread is smeared with a cream cheese and sugar mixture. Layer the bread in a shingle-line formation to create a filled toast that mimics cheesecake once baked.

Tomato Zucchini Tart by Martha Stewart

This elegant vegetarian tart is sure to be the star of any brunch spread. Homemade pastry dough is pressed into a fluted tart pan, which acts as the base for roasted garlic, cheese and sliced summer produce.

Crème Brûlée French Toast Casserole by Riley Wofford

The flavor of this French toast casserole is modeled after crème brûlée, the classic French custard dessert. The casserole needs at least six hours to soak up the custard, but overnight is even better — this allows the egg mixture to soak completely through the bread, leaving it soft and custard-like. After it comes out of the oven, sprinkle the casserole with more sugar to bring home the crème brûlée flavors.

Giant Blueberry Pop Tart by Riley Wofford

This giant blueberry pop tart is a treat that the whole family can get excited about. It’s easy as pie to prepare, and has an ideal crust to filling ratio. If making your own jam isn’t your thing, store-bought will do the trick — we promise dad won’t mind.

Crispy Loaded Potato Waffles by Kevin Curry

Who said waffles have to be sweet? This savory version channels all the flavors of loaded potato skins in waffle form. Simply combine potatoes, bacon, cheese, Greek yogurt and a few pantry staples before spreading the mixture in a waffle iron and grilling to perfection.

Veggie Quiche with Hash-Brown Crust by Laura Vitale

Breakfast lovers will obsess over this recipe mashup. Hash browns take the place of the usual dough for the crust in this quiche. The filling comes together quickly and incorporates any cooked vegetables you might have on hand such as mushrooms, asparagus or zucchini.

Cinnamon Sugar Croissant Bread Pudding Muffins by Riley Wofford

How do you make bread pudding even more rich and decadent? Replace the bread with croissants — store-bought croissants, to be exact. They’re perfect to serve for brunch and can be made in a standard muffin tin to make individual bread puddings to pass around, making it a real crowd-pleaser.

Quiche Lorraine with Hash Brown Crust by Debbie Koenig

Quiche Lorraine is a staple brunch fare for good reason. Bacon and Gruyere cheese are added to the egg mixture, which is always a winning savory combination. Instead of the usual dough, store-bought hash browns are used to create an easy crispy crust.

Sausage and Broccoli Rabe Frittata by Grace Elkus

Sausage and broccoli rabe are an ingredient combination that works well no matter what preparation they’re married in. Here, they come together as the filling of an easy-to-make frittata. For even more flavor, don’t skip adding the shredded fontina cheese.

Best Popovers by Kelly Vaughan

While popovers are a welcome side to any brunch, they’re also a meal unto themselves. Light, airy and golden brown, popovers are best served slathered in butter and jam. Made with only four ingredients, they couldn’t be easier to prepare for Father’s Day brunch.

Make-Ahead Spinach and Artichoke Egg Soufflés by Casey Barber

If you’re looking to level-up Father’s Day brunch, these soufflés are sure to impress. The trick here is that they can be made ahead and lean on store-bought puff pastry to cut down on prep time. Think of them as a slightly less dense version of a quiche, but in individual portions.

Brown Sugar-Black Pepper Bacon by Ryan Scott

The only thing better than bacon is bacon coated in brown sugar, pepper and fresh rosemary. This candied version plays on sweet and savory notes, making it a perfect side to whatever else you might be serving.

Siri's Dark Chocolate Croissant Bread Pudding by Siri Daly

Croissants take the place of the usual loaf in this decadent bread pudding. Cubed croissant pieces are mixed with chocolate chunks and pecans before getting bathed in a custard and baked. Make sure to let the casserole sit for at least an hour before going in the oven to ensure a perfectly moist bread pudding.

Baked Eggs in Spiced Tomato Sauce (Shakshuka) by Alejandra Ramos

While shakshuka always looks impressive, it’s one of those brunch dishes that’s surprisingly easy to make. Start by making a quick tomato sauce with sautéed onions, peppers and spices. Make a few wells in the sauce and let the eggs cook directly in the pan for a few minutes until cooked through.

Bacon and Cheese Danishes by Will Coleman

The prospect of whipping out a baked good can often seem out of reach, but we’re here to tell you that with a little prep the night before, you can start Father’s Day with homemade danishes. In the morning, all you need to do is pop them into the oven and you’ll have flaky pastries in your hands in under 20 minutes.

Crispy Salami, Potato and Roasted Red Pepper Frittata by Anna Painter

This frittata is very loosely inspired by tortilla española, a classic Spanish potato and egg dish. Here, cubes of Yukon gold potatoes, lots of crispy salami, diced roasted red peppers and grated Manchego cheese come together to create this satisfying frittata.

Bacon and Cheddar Buttermilk Biscuits by Kelly Vaughan

A great biscuit should be lofty and light with a deeply golden crust. This buttermilk-based version has all the winning characteristics and then some. Crumbled bacon and shredded cheddar cheese are added to the mix here to create an even more flavorful biscuit.

Strawberry Shortcake Waffles by Billy Dec

Traditional waffles get the strawberry shortcake treatment in this decadent brunch dish. All it takes is topping golden brown waffles with macerated strawberries and a dollop of vanilla whipped cream to serve.

Melba Wilson's Fried Chicken and Waffles by Melba Wilson

For a Southern-inspired brunch, there’s nothing quite like a towering plate of chicken and waffles. The chicken is brined in buttermilk before getting dredged in flour and fried until golden brown. Serve them atop freshly made waffles and drizzle with maple syrup for the ultimate sweet-meets-savory brunch.

Brioche Cinnamon Rolls with Cream Cheese Toffee Sauce by Danielle Kartes

While cinnamon rolls are perfect as is, we love this elevated take, which adds even more indulgence to every bite. Rather than the usual frosting, cream cheese is combined with toffee sauce, which gets into every nook and cranny of the rolls. To make Father’s Day morning low lift, make these the day ahead and let them rise overnight in the refrigerator.

Dylan's Spring Greens Frittata by Dylan Dreyer

If you’re looking for a last-minute brunch option, a frittata is always a safe bet. This vegetarian version highlights spring produce, but you can use up whatever you have on hand.

Turkish Eggs with Yogurt and Chili Crisp (Çılbır) by José Andrés

Çilbir, pronounced “jill-bur,” is an old Ottoman dish, dating back at least 600 years. This version uses fried eggs instead of poached, and instead of the pepper butter does a Turkish take on the chili crisp with aleppo peppers, onions, garlic and spices. It offers a perfect balance of creamy, spicy and crunch in every bite.

Toad in the Hole with Onion Gravy by Melissa Knific

There are British and American versions of Toad in the Hole, but they’re not one in the same. This recipe is the version you’d find at a classic English pub featuring juicy sausages peeking out of an eggy bread known as Yorkshire pudding and accompanied by a rich, onion gravy.

Big, Fluffy Lemon and Orange Buns by Samantha Seneviratne

Instead of cinnamon rolls, why not try these citrus-infused buns? Made with a soft yeasted dough, the buns are plush and tender and pack a ton of flavor. Better yet, they can be made the night before and set in the refrigerator to slowly rise overnight until you’re ready to bake them off in the morning.

Ham and Fontina Lasagna by Laura Vitale

While not traditional, the addition of ham and cheese makes this lasagna truly irresistible. While you could use any type of cheese, fontina is great for its mild flavor and melty quality. Since this dish is on the heavier side, all you need is a simple salad to serve on the side to round out brunch.

Corned Beef Frittata by Casey Barber

The joy of frittata is that this Italian dish really is a vehicle to use up whatever you have in the refrigerator. Here, leftover corned beef is added alongside onions, bell peppers and sweet potato to create a totally new dish worthy of brunch for Dad.

Martha's Famous French Toast by Martha Stewart

Leave it to Martha Stewart to come up with the ultimate French toast. Drenching the bread in egg batter and rotating it in the pan creates a tender, yet crisp texture, which holds up when you keep finished batches in a warmed oven. Meanwhile, lemon zest and brandy add a welcome brightness.

Lidia Bastianich's Asparagus Frittata by Lidia Bastianich

This vegetarian frittata showcases the wonderful flavor of fresh spring asparagus. If you can’t find thin asparagus, simply cut large stalks in half or quarters to ensure they’ll cook through. With only four ingredients, it couldn’t be easier to make.

Martha Stewart's Roasted Tomato Hand Pies by Martha Stewart

These bite-sized hand pies are the perfect addition to a festive brunch spread. Sliced tomatoes are roasted until their flavors are concentrated and the tomatoes have shed much of their moisture, so the tarts won't get soggy. The cooked tomatoes are tucked into homemade dough and baked until golden brown and crispy.

Sheet-Pan Pancakes by Rachel Mansfield

Sheet-pan pancakes are the answer if you’re feeding a crowd on Father’s Day. The gluten-free, dairy-free batter gets plopped on a greased sheet tray and baked, delivering eight perfectly cooked pancakes in one go. Gussy them up with any toppings you like such as blueberries, chocolate chips or sliced bananas.

Al Roker's Bacon Waffles by Al Roker

Sure, you could serve waffles with a side of bacon, but this recipe takes the concept of sweet and savory up a notch. Start by par-baking bacon in the oven before layering strips on top of waffle batter. As the waffles cook, the bacon continues to crisp up, making a meal-in-one.

Bacon and Gruyère Quiche by Elizabeth Heiskell

Bacon and cheese are pillars of a good brunch. Here, they’re incorporated into a hearty quiche that can be made in advance. To cut down on prep time, we love using pre-made crust.

Ina Garten's Croissants with Smoked Salmon by Ina Garten

For an elevated brunch without much effort, make use of store-bought croissants. The croissants are layered with mascarpone, capers, arugula and smoked salmon. Imagine if bagel and lox took a trip to Paris.

Sweet Potato and Black Bean Taco Cups by Kathryn Hendrix and Allrecipes

If you’ve got a day of activity planned for Dad, these hearty grab-and-go taco cups might be just the thing to start the day. To make them, fill the indentation of a muffin pan with tortillas and load them up with a mixture of sweet potatoes and black beans. Top with cheese and bake until melty before serving with a drizzle of lime crema.

Cheesy Mushroom Frittata by Sheela Prakash

Frittatas are the ultimate easy brunch that balance a low lift approach while still feeling impressive enough to serve for a special occasion. This vegetarian version is loaded with sautéed mushrooms and two types of cheese for a boost of umami in every bite. Serve it with a side salad and brunch is complete.

This article was originally published on TODAY.com