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Vitamix® Professional Series 750 Blender

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All Brunch Recipes

Liege Waffles

A classic of Belgian cuisine, these waffles (also known as Belgian Sugar Waffles) have a distinctive crunchiness thanks to the pearl sugar which caramelizes as it cooks .

Recipe provided by Lars Own

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Classic Eggs Benedict

This deliciously simple brunch classic; poached fresh eggs, Canadian bacon, toasted English muffins and béarnaise sauce can be intimidating the first time you make it, but it does not need to be.

Tested and perfected in the Sur La Table kitchens.

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Orange-Scented French Toast Strata with Candied Lemon Zest

This elegant brunch dish is a great make-ahead option for the entertainer pressed for time. Just assemble the night before and pop it into the oven about an hour before you sit down to eat—your guests will never know!

Tested and perfected in the Sur la Table Cooking Class Program.

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Potato, Caramelized Onion, and Salmon Omelet

The potatoes and onions in this hearty omelet can be the starting point for many omelet fillings.

Marie Simmons

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Belgian Waffles with Strawberries and Whipped Cream

Light, crispy and airy, are just some of the words your guests will be uttering when eating these waffles. Normally waffles call for yeast, however, in this recipe the aeration is provided by using baking powder and egg whites.

Tested and perfected in the Sur La Table kitchens.

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Blood Orange Baked Doughnuts

Invite your little sous chefs into the kitchen to help with this fun recipe. Share your love of cooking and show the little ones how easy fresh doughnuts are with the help of the Wilton ® Standard Doughnut Pan.

Joel Gamoran

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Ham and Sausage Strata

Stratas are layered baked egg dishes typically made with milk soaked bread, meats, cheese and vegetables. They’re the perfect make-ahead meal because the strata needs to sit for at least 4 hours or overnight before baking.

Tested and perfected in the Sur La Table kitchens.

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Soft and Sweet Cinnamon Rolls

Warm, tender cinnamon rolls, fresh from the oven, make a delectable treat any time of day. Freshly glazed, chock-full of cinnamon with a sticky, sweet topping, these spiral buns will leave your stomach cheering for more.

Sur La Table, Simple Comforts (Andrews McMeel)

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Omelet with Leeks, Spring Herbs, and Goat Cheese

As the former proprietor of a popular breakfast and lunch spot in California’s Napa Valley, Sally Gordon has made thousands of omelets. She has closed the restaurant, sadly, but fortunately she has not lost her omelet technique. Her secret is whisking the eggs furiously until they produce a frothy foam, a...

Janet Fletcher

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Maple-Pecan Sticky Buns

Sticky buns are a favorite throughout the country, and each region seems to have its own variation. You'll like this one, with the deep, caramel-tinged flavor of real maple syrup paired with its finest dance partner-pecans. Be sure to turn these out of their baking pan while they are still quite warm, or the...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Leek, Parmesan and Ham Quiche

Quiche is the perfect choice for brunch since you can serve it warm or room temperature. The quiche can even be baked without a crust if you wish.

Adapted from the Art & Soul of Baking by Sur La Table and Cindy Mushet

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Egg and Crispy Prosciutto Breakfast Sandwiches

Breakfast and lunch options just got very interesting with this savory waffle sandwich.

Joel Gamoran

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Chard, Mushroom, and Swiss Cheese Frittata

The secret ingredient here is Dijon mustard. You won’t taste it, but it’s working behind the scenes to deepen the flavor.

Sarah Jay

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Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

In Brittany, crêpes are made with buckwheat flour and the typical filling is a smear of salted butter, cheese, ham or bacon, thinly sliced fruit or eggs.

Marie Simmons

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