If you’re looking for an excuse to indulge in breakfast for lunch, do it during National Brunch Month this April.

Brunch has become one of America’s favorite pastimes, but the origin of the modern meal is still argued by food historians today. Some believe brunch began in 19th century England from light afternoon meals following church services. It’s also believed that brunch became chic in 1930s Chicago—where traveling Hollywood stars would stop for a late morning meal.

Today, countless restaurants across the U.S. serve up brunch classics like French toast, eggs Benedict, bloody marys and mimosas. While myriad drinks and dishes have been added to the menu over the years, brunch’s biggest benefit has stayed the same—a midday opportunity to share a meal with friends and family.

For a special brunch at home, create a customized Eggs Benedict Breakfast Bar. Or, if you’re looking for a quicker fix to please a crowd, this Beef and Veggie Frittata recipe packs a hearty punch in every slice.

Eggs Benedict Breakfast Bar

12 large eggs
3 large egg yolks
¼ cup water
2 tablespoons lemon juice
½ cup firm cold butter, cut into 8 pieces
¼ teaspoon salt
⅛ teaspoon sweet paprika
dash of pepper
6 English muffins, split and toasted

Customized toppings

cooked crispy bacon
smoked salmon slices
crabmeat
lobster
caviar
sautéed spinach or kale
avocado slices

Herbs and seasonings

fresh chives, tarragon or basil
chopped capers
black olives
sundried tomatoes
Cajun, Tex-Mex, Italian, harissa, herbs de Provence , curry powder or za’atar spice mix

Heat oven to 350°.

Add 1 tablespoon water to each cup of a 12-cup muffin pan. Crack an egg into each cup.

Bake for 10-12 minutes or until egg whites are set but yolks are still runny, or until desired doneness. Cool for 1 minute. Remove each egg using a slotted spoon and place on a paper towel-lined plate to drain.

In a small saucepan, whisk together egg yolks, water and lemon juice. Cook over very low heat, stirring frequently until the mixture bubbles at the edges. Stir in butter, one piece at a time, until the butter is melted and the sauce is thickened. Remove from heat immediately. Stir in salt, paprika and pepper.

Top each English muffin half with customized toppings, an oven-poached egg and the Hollandaise sauce.

—Recipe adapted by American Egg Board


Beef and Veggie Frittata

4 small red-skinned potatoes (about 6 ounces), cut into 6 wedges each
½ cup water
1 pound ground beef
1 cup thinly sliced yellow onion
1 small zucchini, cut lengthwise in half, then crosswise into ¼ʺ thick slices
1 teaspoon salt, divided
½ teaspoon pepper, divided
6 large eggs
2 tablespoons chopped fresh basil
3 tablespoons shredded Italian cheese blend
½ cup chopped tomato

Heat oven to 350°.

Combine potatoes and water in a 10ʺ nonstick ovenproof skillet and bring to a boil. Reduce heat; cover and simmer 8-10 minutes or until potatoes are tender. Remove from skillet and keep warm. Pour off remaining water from skillet, if necessary.

Brown ground beef with onion in the same skillet over medium heat for 6 minutes, breaking beef up into ¾ʺ crumbles. Add zucchini and cook for 2-3 minutes or until zucchini is just tender. Pour off drippings.

Return potatoes to the skillet. Add ½ teaspoon salt and ¼ teaspoon pepper; mix thoroughly.

Whisk eggs, basil and remaining ½ teaspoon salt and ¼ teaspoon pepper in large bowl. Pour evenly over beef mixture. Sprinkle with cheese. Bake for about 18-20 minutes or until eggs are set.

Sprinkle frittata with tomato. Cut into 4-6 wedges, and serve immediately.

—Recipe adapted by Beef. It’s What’s for Dinner.