While there’s always room for the sweet stuff on our brunch table, we admit to gravitating towards the savory. From Huevos Rancheros to Savory Dutch Baby Pancakes – and much in between – here are eight perfect savory recipes that you should be making for brunch as soon as possible.
Huevos Rancheros
This breakfast loaded with Rojo’s salsa couldn’t be easier or more filling. Finish the skillet off with cheese and serve with refried beans. See the recipe. 
Goat Cheese, Beet and Sweet Potato Quiche
Instead of a pastry crust, this colorful quiche is layered with sweet potatoes to give it its structure and filled with beets and goat cheese for delicious flavor. See the recipe.
Savory Dutch Baby Pancake
Puffy dutch baby pancakes are a breakfast delight. Check out this savory version made with cheese, mushrooms and sausage. See the recipe.
Dill and Beet-Cured Gravlax
Cure your own gravlax ahead of time and then enjoy an impressive bagel spread to ring in the new year. See the recipe.
Monte Cristo Casserole
This sweet and savory dish can be made the night before so you can wake up, bake it and enjoy. See the recipe.
Bacon and Potato Pancakes
Made with potatoes instead of flour, these savory pancakes with bacon and chives are great for breakfast or as an appetizer. Plus, they are naturally gluten free. See the recipe.
Spicy Baked Stuffed Avocado
Start the New Year off right with this healthy breakfast idea. See the recipe.
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Rosemary, Parmesan, and Ham Scones
Skip the usual, same-ol-same-ol toast and serve your eggs with these scones. See the recipe.
Frequently Asked Questions
Can I use a different type of cheese in the Savory Dutch Baby Pancake recipe?
Yes, you can substitute the cheese with your preferred variety, such as feta or cheddar, to suit your taste.
What kind of sausage works best for the Savory Dutch Baby Pancake?
A mild breakfast sausage or Italian sausage pairs well, but feel free to choose a spicy variety if you prefer more heat.
How should I store leftovers from the Goat Cheese, Beet and Sweet Potato Quiche?
Store leftovers in an airtight container in the refrigerator for up to three days, and reheat in the oven for the best texture.
