We have brunch each year on Easter Sunday and I'm looking for some new ideas. As with most families, there are some things we MUST have. For us, it's:
Fruit bruscetta with yogurt drizzle
Homemade cinnamon rolls
Coffee, orange juice and mimosas
Sorry for any spelling errors. I've made just about most of the breakfast casseroles - french toast, stratas and the like. Any thoughts on something good, that holds well and is 'breakfasty'? Can you hold scrambled eggs without them getting dried up? I've kept sausages in the crock pot for a while with good success.
Any yummy breakfast ideas that you all have? Thanks.
Happy is a choice.
I like frittatas -- you can bake them in the oven -- think Italian quiche without the crust! (LOL!)
And since it's brunch, I like to have some vegetable -- I usually do asparagus because it seems "brunchy" You wrap in proscuito and roast it or just roast it and then serve it room temp with a vinaigrette. You could also roast tomatoes and serve them either hot or room temp with a drizzle of balsamic and some fresh basil.
And then there are potatoes -- roasted, fried, casseroled with cheese.
I always like to have my brunch consist of:
1) drinks (of course -- and mimosas are always good along with coffee and plain OJ)
2) an egg dish
4) vegetable or two
I'm doing a "Bunny Brunch" cooking class at the cooking store in our town -- my menu:
Frittata (I think ham, pepper and cheese); fruit salad with Tequilla lime dressing (whatever fruit looks good when I go); asparagus vinaigrette (unless it is too pricey or not pretty then I will do cherry tomatoes roasted) and bunny bread (which is carrot bread and I'm not sure if it will be muffins or bread)
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Stratas are my go-to brunch item.
Because I live in Texas, I've had good success with a Tex-Mex themed brunch, a bit on the spicy side, but not a four-alarmer. It's so good, nobody misses having any bacon or sausage.
Bloody Mary's or Mimosas
Chile Rellenos Casserole (an easy-to-make egg strata with canned green chiles and Monterey jack cheese)
Shrimp marinated in tequila, lime juice, cilantro and jalapenos
Corn and black bean salsa
Avocado, mango salad
Mini jalapeno corn muffins
Pecan rum cake
I've never made scrambled eggs for a crowd because I didn't have the right kind of warmer. But, I just bought a Waring buffet server, and can't wait to try it out. I'll let you know how it keeps scrambled eggs.
Oops -- often I add sausages to brunch -- those nice chicken ones you get at Costco.
WS had a neat brunch idea in their latest catalogue -- waffle eggs benedict -- but that's a lot of "hands on" -- making waffles, poaching eggs and keeping at eye on the Hollandaise -- I'm not sure I would want to do it for a crowd!
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I like making mini frittatas because I can offer a variety of flavor profiles easily. Also, they look cute all stacked up and are easy to pick up with tongs, spoon, fork or toothpick. Lastly, you can serve them at room temperature, so no trying to keep them hot.
Another vegetable that is good served at room temperature is blanched sugar snap peas, dressed with sea salt and lemon.
I've been searching the web a bit (sshhhh, I'm supposed to be working ) and I found some recipes for little frittatas that you bake off in a muffin tin. Seems like an easy idea and portable. As there will be grandchildren buzzing on chocolate - easy, portable is good.
Waffle eggs benedict sound awesome, but too fiddly for Easter. But I'll bet DH would just love them and that's something I would try to make on a lazy Sunday.
Is there a recipe for that Chile Rellenos Casserole? Because that sounds so good. And right up my alley. I like spicy, as do all the men, but the DIL's and children don't. But still would be another option if I made the small frittatas also.
Happy is a choice.
Here you go, katie.
This makes 4 big servings or 6 smaller ones.
CHILE RELLENOS OVERNIGHT BREAKFAST CASSEROLE
4 slices firm white bread, keep the crusts on
2 c. shredded Monterey Jack or Pepper Jack cheese
2 c. Shredded Sharp Cheddar Cheese
1 can (4 oz.) chopped green chilies (do not drain)
2 c. Milk
1 tsp. salt
1 tsp. dried Oregano
½ tsp. black pepper
¼ tsp. garlic powder
1 tsp. chipotle chili powder or to taste
Lightly butter the bread slices and place in one layer in a greased 9 x 9 x 2 baking dish. Sprinkle both cheeses evenly over the bread, then sprinkle chilies over the cheese.
Combine rest of ingredients in a medium bowl, mixing well. Pour mixture over the bread and cheeses. Cover and refrigerate over night.
Uncover and bake at 325 degrees for 50 to 60 minutes. Test with knife in the middle; it should come out clean, not wet. Remove from oven, garnish with more cheese, if desired, and let stand for 10 more minutes before serving.
PS For the bread, I like Pepperidge Farm and for the canned chiles, I use Ortega brand.
Here's my go-to brunch dish:
Baked_Mexican_Eggs.txt (957 Bytes, 12 downloads)
One trick I learned when making these is to put the fillings into the mini-muffin tins first, then pour the egg mixture over them and give them a little stir with your finger. If you mix the fillings into the egg mixture, it's hard to portion it into the tins. Don't forget to spray or oil the tins so that the eggs don't stick.
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