Brunch is the perfect combination of savory and sweet breakfast and lunch dishes. From cinnamon rolls and waffles to egg casseroles and sliders, these brunch recipes have a little something to satisfy everyone!
- Start by whisking up a few eggs and some milk, then stir them into the potatoes with some shredded cheddar, chives and salt & pepper.
- The next step, SPRAY THE WAFFLE IRON WITH NONSTICK COOKING SPRAY. Do not skip this step or you could have stuck-on potatoes for days. Just use your favorite non-stick cooking spray and use it generously.
- Spread the hash browns mixture directly onto the bottom half of the greased waffle iron. Depending on the size of your iron, you might need a little more or a little less of the potato mixture per waffle. Use your best judgement here. You want to fill in most of the waffle surface, leaving about a half inch around the edges to allow the potatoes to spread.
- The time can vary as well, so you’ll want to watch your waffle closely once you close it. What you’re looking to achieve is, nice golden brown hash brown waffles.
- 1 loaf of French bread cubed
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 2 tbsp lemon juice + a dash of lemon juice
- 1 tsp lemon peel + 1 tsp lemon peel
- 1 cup fresh blueberries
- 8 eggs
- 1 cup milk
- 1/2 cup maple syrup
- 1 tbsp vanilla
- 1 tsp salt
- Butter a 9×13 dish and arrange half of the bread cubes in the bottom.
- Make the cream cheese mixture by beating the cream cheese, powdered sugar, lemon juice and 1 tsp lemon peel. Spoon it on to the bread cubes and spread it out to cover the bread. Top with blueberries and then add the rest of the bread cubes.
- Mix together the eggs, milk, maple syrup, salt, vanilla, another dash of lemon juice and a tsp of lemon peel. Whisk it well! Pour the mixture over the bread cubes and press it all down to make sure that everything gets soaked.
- Cover and stick in the refrigerator overnight or for at least 4 hours. When you are ready to bake, pull it out and let it warm up while the oven preheats to 350. Bake for 45 minutes or until the bread is all puffy, golden and crispy.
- 1 lb. refrigerated pizza dough
- 1 Tbsp. olive oil
- 1-1/2 cups Shredded Sharp Cheddar Cheese
- 1/3 cup sliced green onions, divided
- 1 plum tomato, sliced
- 6 slices cooked Bacon, crumbled
- 4 eggs
- Heat oven to 375ºF. Pat and stretch dough into 14×6-inch rustic rectangle on baking sheet sprayed with cooking spray; brush with oil.
- Top with 1 cup cheese and half the onions, leaving 4 (3-inch) areas of dough untopped. (Eggs will be added here.)
- Crack eggs, 1 at a time, into small bowl, then slip onto dough. Top dough with tomatoes, bacon, remaining cheese and onions, being careful to avoid topping the eggs.
- Bake 23 to 25 min. or until crust is golden brown and eggs are done.
- 2 tablespoons butter
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/2 cup milk
- 2 eggs
- 2 tablespoons brown sugar
- 1 medium sized crisp apple peeled and sliced
- Preheat oven to 350 degrees. Place butter in a 11″ x 8″ or 8-9″ pie pan and slide into the oven to melt while the oven is pre-heating.
- Whisk together the flour, salt and cinnamon. Make a well in the center and add the eggs, milk and vanilla. Mix together until blended. Set aside.
- Remove the pan from the oven and sprinkle butter with brown sugar and cinnamon. Arrange sliced apples on top in a single layer. Pour the batter over the apples. Bake for 20 minutes.
- Take the pan out of the oven and turn it over onto a cutting board. Slice it up and serve with fruit, syrup or powdered sugar.
- 2/3 cup firmly packed low fat firm ricotta
- 1 1/2 tablespoons milk
- 1 teaspoon honey plus extra to drizzle
- 1/2 teaspoon vanilla extract
- 1 tablespoon fresh raspberries
- 1/2 banana
- 2 – 4 pieces toast depending on how thick you want the ricotta and how big the toast is
- In a small bowl add the ricotta, milk, honey and vanilla and use a stick blender to combine. Blitz until smooth. If you don’t have a stick blender, you can use a fork to combine but it won’t be as creamy.
- Break the raspberries up into smaller segments and gently fold through the ricotta mix.
- Spread on toast, top with chopped banana and drizzle with honey if desired.
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