The combination of olive oil and almond flour creates a tender crumb that rivals any flour-based batter and a muffin that’s infinitely more nutritious. I like to use “tulip-shaped” cupcake liners because you can fill them right up to the level of your baking tin for very tall muffins. Also, topping the batter with berries after filling the liners helps keep the fruit from falling to the bottom.

Piperade, a vegetable stew–like concoction popular in Basque country (which straddles northern Spain and southern France) is similar to Sicilian caponata or Middle Eastern shakshuka. This version is from the Alonso family, whose patriarch is Basque, though he has lived in Chile for many years. Instead of scrambling the eggs, you can break them right into the hot piperade. Cover them with a tight-fitting lid, then cook to your desired degree of doneness.

For a bright brunch dish, serve the dressed fruit salad over thick Greek yogurt or Icelandic skyr.

This moist and flavorful cake is great for dessert, breakfast, or an afternoon treat.

When it comes to cobblers versus cakes, a buckle is the best of both worlds—a rich batter heavily studded with fresh fruit and topped with a crunchy crumble. As it bakes, the batter rises, or buckles, over the berries as the crumble crisps and browns. This version uses three berries for a red, white, and blue theme (the cake itself counts as the “white”!). The following proportions are for a large cake that will feed a crowd or provide delicious leftovers for breakfast the next day.

If you’ve ever had a store-bought scone, chances are it was dry and crumbly. My recipe is flaky yet still tender, thanks to the olive oil in the pastry flour dough. A light icing drizzle balances out the tartness of blueberries.

Frittatas are infinitely customizable—you can add to them nearly any cooked meat or vegetable you would like—and don’t require any scary maneuvers (like flipping the entire dish multiple times as it cooks, as you do with a tortilla Espagnole). Feel free to substitute a couple of roasted, peeled, and seeded red peppers for the piquillos if you don’t have the latter on hand.

This Mexican dish, which dates back to the early Aztecs, is as delicious as it is easy to make. My fast-and-furious version uses prepared salsa and packaged tortilla chips for the quickest prep, but if you have a few extra minutes, it’s even more amazing when you make your own chips (see Quick Kitchen Nugget) and salsa—click to check out my salsa recipes. I love chilaquiles with fried eggs, but you can personalize your dish with another protein or beans.

This take on a quesadilla makes a festive presentation for brunch, and you can customize it with ingredients you love best.

This breakfast strata is perfect when you’re entertaining overnight guests, as it can be assembled the night before baking. My version is vegetarian, but you can top the bread with cooked Italian sausage, diced ham, diced pepperoni, or cooked bacon before pouring the egg mixture over it.

A properly preheated frying pan makes fast work of scrambled eggs that stay tender. Black Urfa chili adds just the right amount of zest to the finished dish while the oregano adds brightness.