The #1 Brunch Food in Every State
Alabama: Pound Cake
Keep this in mind as you plan your menu: Dieters are more likely to keep the lb. off when they eat a breakfast that includes dessert, according to Israeli researchers. That's the permission we need to enjoy a slice of cake at brunch! The drizzle on top of this Grilled Pound Cake with Espresso-Chocolate Sauce gives it a buzzy boost.
Alaska: Smoked Salmon
Go fish! Ample fishing territory means that it is no wonder Alaskans adore seafood at any hour of the day. You’re probably used to seeing smoked salmon, aka lox, layered on a cream cheese bagel, but our favorite way to use it is in place of ham in Smoked Salmon Eggs Benedict.
Arizona: Breakfast Tostadas
Top these Veggie Tostadas with Cauliflower Mash with a fried egg for a meatless Tex-Mex brunch masterpiece.
Arkansas: Cheese Danish
Don’t swing by the bakery for a dozen pastries—make your own! The filling for Cherry Cheese Danishes is decadent and delicious with a combo of cream cheese, almond paste, sugar, and egg. Arkansas-dwellers swap in jam made with homegrown peaches, apples, or nectarines.
We—and Californians, apparently—could eat figs any hour of the day. Our Apple-Fig Cake puts the sweet fruit centerstage on a light honey-scented apple cake. A slice is the perfect companion for a cup of coffee (or kombucha, if that's your thing).
Colorado: Paleo Breakfast
Wellness-minded Colorado residents will flip for Paleo Banana Pancakes made with almond flour. Toss in fresh berries to add more color and nutrition to your stack.
Instead of sugar, these crowd-pleasing Maple-Apricot Biscotti are sweetened with brunch-appropriate maple syrup. Good thing Connecticut producers generate more than 9,000 gallons of maple syrup each year!
Delaware: Fruit Trays
Delaware citizens easily deck out their Grilled Fruit Kabobs with their state fruit: strawberries. The versatility of this healthy dessert makes it a winner. Simply thread in-season produce on skewers, brush with a blend of lime juice and butter, and place over the flames.
Florida: Pancake Cakes
Stack a pile of Creme Fraiche Pancakes in a tower as high as Florida's tallest building (that's Miami's 82-story Panorama Tower, by the way) for the beginnings of a pancake cake. For the full dessertlike experience, skip syrup and stir together a frosting of 2 tablespoons melted butter, 1 teaspoon maple flavoring, and 1 cup powdered sugar.
Georgia: Caribbean Brunch
You were expecting something peach, weren’t you? Georgia’s go-to fruit would be a stellar addition to these Tropical Fruit Breakfast Parfaits, or try the Peach Breakfast Parfait variation we include in the recipe. Don’t skip the nutty topping.
Hawaii: Green Tea
Green tea in a glass is good, but you know what sounds even better? Jasmine Green Tea Jelly slathered on a slice of Hawaiian sweet bread.
Idaho: Zucchini Bread
Bumper crop alert! Instead of potatoes, Idahoans are craving zucchini. And how could you not when it's in Chocolaty Zucchini Loaf Cake topped with espresso-infused whipped cream?
Pay homage to Chicago’s storied Prohibition Era history with a brunch cocktail. This Raspberry-Champagne Fizz recipe couldn’t be much easier! Place a few fresh berries in a glass, add a splash of fruit syrup, and fill the glass with bubbly. For a mocktail, swap in sparkling cider or juice.
Indiana: Fruit Pizza
Indiana’s motto is The Crossroads of America, and the centerpoint of this multicolored Dessert Pizza with Banana Ice Cream is a sweet way to convey that message. Get creative and customize with favorite fruit and nut pairings.
Iowa: Peanut Butter Bars
In another case of dessert-for-brunch, Pinterest searches reveal that Iowans are yearning for sweets. Luckily, we have a brown bag-inspired recipe that will bypass the sugar crash and keep them fueled all morning long: Peanut Butter Jammin-Bars.
Kansas: Breakfast Casserole
Casseroles are king in the Midwest. Our Egg and Veggie Casserole recipe makes it simple to get a serving of vegetables at breakfast.
Bourbon at breakfast? If any state’s residents know how to make it possible, it’s Kentucky. They, and you, are sure to fight over the final pieces of our ooey-gooey Apple-Bourbon Monkey Bread.
Louisiana: Bread Pudding
Louisiana restaurants have mastered the ritual of beignets and coffee, so the locals are searching for something a little different. Snack on the same java and baked good flavors in Coffee and Cream Bread Puddings.
Crullers and donuts, especially of the apple variety, are big business in Maine. Take a bite of the same flavors at home with this classic Applesauce Donuts recipe. (Applesauce Icing optional, but highly recommended.)
Maryland: Chickpea Pancakes
No one can be crabby (pardon the cheesy Maryland joke) when you serve gluten-free chickpea pancakes at brunch. Set out a variety of toppings. (We love feta and olive oil, grilled squash, and lentil-tomato salad.) Then let guests can build their own Anytime Socca.
The East Coast is on a gluten-free kick! For another savory wheat-free brunch idea, serve Polenta with Eggs and Zucchini.
Michigan: Breakfast Cookies
Although our glazed Carrot Breakfast Cookies call for dried cranberries or raisins, we highly recommend Michigan natives trade in dried cherries.
Minnesota: Breakfast Burritos
For the metro area often voted one of the healthiest in the country, Minneapolis-St. Paul, we couldn't help but suggest a vegetable-packed recipe. Breakfast Burritos with Broccoli Slaw make it easier than ever to get your family to eat their greens.
Mississippi: Buttermilk Biscuits
Look up "Southern Comfort Food" and you'll probably find something pretty close to our Classic Buttermilk Biscuits. They're flaky, begging for a pat of butter, and one easy baking project.
Missouri: Party Dips
True, most dips are savory and cheesy, but we bet you’ll be sweet on this summery Strawberry Basil Dip. Serve it with donuts, waffles, or poured over Missouri’s famous gooey butter cake.
Come summer, berries overflow from Montana's gardens. Customize Gluten Free Lemon-Strawberry Cornmeal Scones with the berry that looks best in your garden or at the farmers market.
Nebraska: Hash Browns
Corn is big in Nebraska, but potatoes crack the top 10. Put those spiralized spuds to spectacular use in Perfect Hash Browns, a skillet side dish that’s a stellar partner to an omelet or scramble.
Nevada: Avocado Toast
Americans ate 2 billion pounds of avocados in 2016. Most were imported from Mexico, but a hearty haul were grown by Nevada's neighbor, California. Use some in our 10-minute Avocado-Fennel Breakfast Sandwich.
New Hampshire: Irish Cream
Sure, you could use Irish cream to spike your coffee. But on a chilly Northeastern day, we recommend warming up with a fresh-from-the-oven batch of Irish Creme Delight cookies.
New Jersey: Sangria
Fun fact: There's a tapas restaurant in New Jersey named Sangria! Instead of brunch mimosas, enjoy a taste of the cocktail-party staple at home with our Sparkling Golden Sangria.
New Mexico: Breakfast Empanadas
Take a sweet south of the border trip—no passport required. Pumpkin-Cinnamon Empanadas are baked rather than fried, so you can enjoy your brunch visitors rather than standing over the stove.
New York: Breakfast Risotto
You're probably used to seeing risotto on the menu at fancy Italian restaurants, like those you'd find in the Big Apple, but it's surprisingly doable to make at home. For a brunch-appropriate rice recipe, try Sweet Corn Risotto with Basil and Bacon.
North Carolina: Banana Pudding
More than 100 years ago, bananas began being imported through New Orleans, and the fruity pudding has been a Southern staple almost as long. Our Gluten Free Banana Pudding with Shaved Dark Chocolate is a modern crowd-pleaser that’s an easy and healthy way to wrap up a meal.
North Dakota: Chocolate Chip Muffins
North Dakota is the largest honey producer in the country. Try a quarter cup of the natural sweetener in place of the ½ cup of white sugar in these streusel-topped Orange-Chocolate Chip Muffins.
Ohio: Cheesy Potatoes
Search for “Potato Casserole” or “Cheesy Potatoes,” and you’ll discover thousands of potluck recipes from Ohio families. Instead of the classic cornflake-topped casserole, try our Cheesy Potato Bake with Eggs, which is essentially scalloped potatoes topped with scrambled eggs, bacon, and veggies.
Oklahoma: Breakfast Enchiladas
Oklahoma residents crave the flavors of our neighbor to the south—Mexico. Edamame, Corn, and Cheese Enchiladas are a totally acceptable (and delicious) brunch recipe made by incorporating sautéed veggies with eggs (to make a scramble) then wrapping and rolling.
This purple herb is so prevalent in Oregon that the state is home to a Lavender Trail. Stir some of the buds into these tender Lavender-Honey Scones, then sprinkle some fresh edible flowers on top for a delicate and colorful finish.
Pennsylvania: Thumbprint Cookies
Locals love this baked good! Need proof? A thumbprint cookie contest takes place in Harrisburg, Pennsylvania, each January. Try our PB&J Thumbprints when you're in a jam and time-crunched while hosting brunch. They call for just three ingredients and only 10 minutes of baking time.
Rhode Island: Flower Cakes
There’s no wrong time or place to serve a fresh and flowery cake. In honor of the country’s smallest state, use the smallest amount of frosting (and still make a big impact) by whipping up our berry and flower Naked Cake.
South Carolina: Quiche
Charleston, Greenville, Columbia, and more ... nearly every large city in South Carolina is home to a restaurant specializing in coffee and quiche. Make like a Carolinian and bake up a Feta-Radish Quiche. (It will be our little secret that you started with refrigerated piecrust.)
South Dakota: Tater Tots
Potatoes may only be the 10th most prevalent crop in South Carolina, but they're the main ingredient in this kid-friendly recipe. To sneak more vitamin A and vitamin C into our homemade Cheesy Tots, start with mashed sweet potatoes.
Tennessee: Corn Bread
Don’t sweat it if you can’t make it to South Pittsburg, Tennessee’s annual National Corn Bread Festival in April. Enjoy the melt-in-your-mouth baked good hot from your oven with our made-for-brunching Bacon Corn Bread.
Texas: Stuffed Avocado
Get a big dose of Tex-Mex flavors in a creamy, convenient package. To make our Southwest Stuffed Avocados, simply scoop chicken or scrambled eggs, black beans, cilantro, lime, and chile lime seasoning into pitted avocado halves.
Utah locals adore waffles so much that they frequent a chain called Waffle Love. If all this brunch talk makes you hungry, try our Pumpkin Waffles with Maple Pecan Cream. Because how can you resist something topped with butter, pecans, maple syrup, and whipped cream?
Milk, cheese, and other dairy products account for about 75 percent of Vermont's agricultural income. Combine state's most profitable items with the most popular—beets—in this cream cheese-base Chilled Beet Tart.
Virginia: Smoothie Bowls
Sure, smoothie bowls first became popular in large cities like Los Angeles and New York City, but their nutrition, versatility, and ease have helped them become a favorite across the States. Blend some apples and berries into your Tropical Fruit Smoothie Bowl to celebrate some of Virginia’s most-grown fruits.
Although both coconut macaroons and almond flour macarons pair perfectly with a cup of coffee, Washington residents are wild for the coconutty cookie. Bake a batch of Chocolate Dipped Coconut Macaroons to enjoy as the brunch conversation continues into the afternoon.
West Virginia: Friendship Bread
Classic friendship bread involves a sourdough starter shared among many bakers. Starting from scratch? Turn to our Slow-Cooked Sourdough Peasant Bread, then share it with friends.
Wisconsin: Baked Oatmeal
Casserole recipes are nearly as popular as cheese in Wisconsin. (OK, maybe that’s a bit of a stretch.) Still, Baked Oatmeal is bound to be a hit at any brunch, whether in Wisconsin or elsewhere.
Wyoming: Homemade Bread
Wheat is the most-grown crop in Wyoming, so no wonder citizens are searching for new ways with bread. For loads of natural sweetness without cups of added sugar (hey, you have to save room for that brunch dessert), grab a slice of Roasted Banana Bread.