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We round up this week's best brunch recipes from the Culinary Content Network
For many, brunch is an important weekend ritual, perhaps almost sacred for some. But going out for omelettes, pancakes, and waffles can add up after a while, so why not stay in and whip up a lazy Sunday brunch at home? We turned to members of our Culinary Content Network for a little inspiration.
Rachel Rappaport, author of the blog Coconut & Lime, created these thin, light, and airy Swedish Waffles, which have a moist interior and crisp exterior. What's the secret? Seltzer water.
Since spring has officially sprung, we were ecstatic when we stumbled across this Sausage and Asparagus Frittata Recipe on Nicole's blog Or Whatever You Do.
Jen, author of Jen's Favorite Cookies, created some irresistible Lemon Pancakes with Lemon Syrup that will have everyone coming back for more.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
10 Dishes for Your Weekend Brunch
We don&rsquot know what it is about spring and brunch, but they just seem to go together, don&rsquot they? Have a spring holiday coming up? Holiday brunch! Celebrating something on the weekend? Sunday brunch! Maybe losing that hour close to the start of the season means we&rsquore waking up a little later than usual these days. Or maybe the warmer weather makes us hungrier for something more substantial than coffee and cereal in the morning. Whatever it is, we&rsquore glad for that spring-brunch connection because we&rsquore ready to feast, and feast early!
Many will be celebrating Easter this weekend, which means lots will be gearing up for&ndashyou guessed it&mdashEaster brunch. We thought we&rsquod help you out a bit with 10 ideas for that delectable two-meals-in-one spread. Here we go!
Elevating Avocado Toast. Frankly, we&rsquod be happy with just half of an avocado on a slice of toasted bread. But can you imagine the possibilities with an avocado toast bar? Heavenly.
How to Make a Strata. Make things easy with this breakfast casserole show-stopper! All you need to do is mix everything the night before, pop it in the oven the next day, and spend all that extra time relaxing with a mimosa or two.
Easy 4-Ingredient Egg Bake. Ooh. Even easier, with less ingredients but without skimping on flavor. Just 10 minutes of prep!
Blueberry Cinnamon Crumb Baked French Toast. Here&rsquos another make-ahead dish that you just throw together at night and bake in the morning. Meseidy recommends throwing a sheet pan full of bacon in the oven as it bakes, which is kinda a genius idea for any time you have the oven going. Because bacon.
Hash Brown Frittata. Imagine a giant omelette baked in the oven with a hash brown crust on top. And oh, it has a good dose of cheese in it too. You&rsquore welcome.
Don&rsquot forget the kids! And those who are kids at heart. Homemade Pop Tarts will put a smile on everyone&rsquos face.
Omelettes 3 Ways. Maybe you have a smaller group to feed and can spare a little hands-on time. These easy omelette variations can make your kitchen feel like a fancy cafe!
Elevating Pancake Mix. Or maybe you&rsquore all about shortcuts. Take that boxed mix up a notch with these add-ins, mix-ins, and sprinkle-ons!
3-Ingredient Asparagus Tart. Want something a little lighter? Celebrate spring and asparagus season with this 3-ingredient tart. The puff pastry does most of the work for you!
Lemon Blueberry Grits. Ready to try something new? Surprise your guests and whip up a batch of these creamy, comforting sweet breakfast grits. (Substitute coconut oil for the butter to make it vegan!)
And there you have it, 10 brunch ideas we&rsquore loving right now! Whatever your plans may include, we hope you have good weather, quality time with family or friends, and great food on the table.
- 1 ½ pounds thick sliced bacon
- ½ cup chopped sweet onion
- ½ cup chopped red bell pepper
- 12 eggs
- 1 cup milk
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- 1 cup shredded Cheddar cheese
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried dill
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.
Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes remove with slotted spoon.
Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture transfer to prepared baking dish.
Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.
1 of 12
Potato Tot Breakfast Casserole
Brunch casseroles are an especially great option because they can be made ahead (the night before) and baked later, or they come together in one big mixing bowl, then dumped into a pan, and baked while you finish the other elements of the meal. This potato tot dish is a fun brunch pick because you replace the standard hash browns or bread cubes with bite-size bits of fried potatoes. Brunch eaters of all ages will be ready to dig in when this hits the table.
If you're looking for brunch recipes that really show you care, this impressive feat of pastry is the one. It's worth it to order special chocolate batons, so plan ahead.
Yes, there's iced coffee that's better than cold brew. And yes, it involves your cocktail shaker. Read all about our hunt for the best method below.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Brunch Menu Ideas: Dessert
Wait, what's dessert doing in a brunch cookbook? Here at the Mr. Food Test Kitchen, we believe that every meal deserves a little reward now and again. And what better way to indulge in a weekend feast than with dessert for breakfast! For a fun twist on your typical breakfast cake, try our recipe for Orange Almond Coffee Cake(page 22). Drizzle it with some of your favorite icing, and you'll be able to hear the &ldquoOOH IT'S SO GOOD!!®" For a breakfast on-the-go, our Chocolate Chip Scones(page 23) will certainly hit the spot! They're a wonderful way to bring brunch to wherever you happen to be. Don't worry, we didn't forget about all of those sweet-tooths out there! We've got something special just for you: Quick Doughnuts and Doughnut Holes(page 26). If you've wanted to learn the secret to making those delicious bakery classics, you've come to the right place. Your fantastic brunch menu is only truly complete when you've got a sweet treat to top it off!
With your free copy of Easy-Breezy Brunch: 26 Easy Brunch Recipes for Any Occasion, you can also subscribe to the Mr. Food Test Kitchen Quick & Easy Everyday Cooking newsletter to become part of a vibrant community of home cooking enthusiasts. In subscribing to the newsletter you will receive:
Baked Eggs in Crepes
4 crepes (gluten-free recipe below or use store bought)
1. Prepare a baking sheet with parchment or non-stick spray.
2. Place four crepes on the pan and spread a bit of mayonnaise in the center.
3. Crack an egg in the center on top of the mayonnaise.
4. Pull up each of the crepe sides around the egg, leaving the yolk showing in the center.
5. Bake for about 20 minutes or until egg white is set.
6. Remove from oven and place on a bed of greens with tomato and avocado.
7. Squeeze lime on top and sprinkle with chives, pepper and salt.
For the gluten-free crepes:
2 cups rice flour
½ teaspoon xanthan gum
2 whole eggs
1 ¼ cup whole milk (or alternative milk)
1 tablespoon cane sugar
1. Mix all ingredients together until smooth.
2. Allow to sit while the pan heats up to low/medium heat.
3. Using a naturally non-stick pan such as seasoned cast iron or anodized aluminum, spread about ¼ cup batter on the pan and use a small off-set spatula to spread into an 8” thin circle.
4. Cook until the top is completely dry and flip over to cook for about 30 seconds.
5. Remove to a baking sheet and continue cooking one at a time until finished with the batter.
Corned Beef and Spinach Strata
Corned beef and spinach combine with cheddar cheese, eggs, milk, onion, nutmeg and Dijon mustard in this savory, satisfying overnight breakfast casserole that is perfect for serving a hungry crowd. Assemble this easy recipe the night before, then pop it into the oven in the morning for a holiday breakfast or brunch casserole that will keep your family and friends coming back for more.
3 Easy Brunch Recipes to Try This Weekend
Honestly, is there anything better than brunch on a weekend morning? We don’t think so. It’s the new rage – and we’re all about getting the girls over for mimosas and eggs, after a bit of a lie in. If you want to impress your friends with a great brunch, try out some of these easy brunch recipes.
The Fluffiest Pancakes
Honestly, is it even brunch without pancakes? These can be served sweet with strawberries and cream or with bacon or cheese for a savory option. From All Recipes.
2 tablespoons white vinegar
1 cup all-purpose flour (use almond flour for a healthier kick)
2 tablespoons white sugar
2 tablespoons butter, melted
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup-fulls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
A fun take on classic eggs, baked eggs make a meal out of brunch with a spicy tomato sauce and cheese. This makes one serving – so make sure to increase if you’re entertaining (or make everyone their own individual portion). From All Recipes.
1/2 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 1/2 teaspoons chopped fresh flat-leaf parsley
1 tablespoon finely shredded Parmigiano-Reggiano cheese
2 tablespoons heavy whipping cream
Preheat oven to 400 degrees F (200 degrees C).
Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Spinach Ricotta Brunch Bake
The best bit? This bake looks impressive, but it's actually super simple to make thanks to store-bought puff pastry. From Jo Cooks.
Puff pastry: I always use frozen store-bought puff pastry.
Prepare the oven and baking pan: Preheat your oven to 400F (200 Celsius) and spray your baking pan with cooking spray.
Prepare the puff pastry: Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom of your pan.
Make the filling: Lightly beat the eggs and reserve 1 tbsp. Mix the rest of the eggs in with the ricotta, hot sauce, and spinach. Layer half of the ricotta mixture on the puff pastry in the pan, then half of each the bacon, cheese, and peppers. Repeat with the remaining ingredients.
Bake: Cover everything with the remaining puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved tbsp of egg, and bake for about 1 hour or until the pastry is golden brown.
Serve: Let it cool in the pan for 10 minutes, then run a butter knife around the edges to loosen them. Cut into slices and serve.
Mexican Egg and Sweet Potato Breakfast Scramble
Scrambled eggs combined with sweet potatoes, salsa, cheese and tortilla chips.
Yield: Yield: 2 large servings, or 4 smaller servings 1x
Serving size: 2
Calories per serving: 503
1 tablespoon olive oil
2 cups 1/4-inch diced sweet potatoes
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded, smoked Cheddar cheese
1/4 cup salsa
1/4 cup tortilla chips
Heat the olive oil in a skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, until browned and tender, about 8 minutes.
While the potatoes cook, whisk together the eggs, milk, salt and pepper. Once potatoes are tender, reduce the heat to medium-low. Pour the eggs over the potatoes in the skillet. Cook, gently pulling the eggs to the middle of the pan. When the eggs are almost set, remove from the heat and top with the cheese. Cover the pan until the cheese has melted.
Serve the eggs and potatoes over the tortilla chips, and top with salsa and cilantro.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Have a wonderful Easter weekend!
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