A brunch or breakfast celebration is delicious fun. Everyone loves breakfast food and who doesn't love brunch!
Spinach and Gruyere Quiche with Hash Brown Crust
For the Crust:
1 28-32 ounce package frozen hash browns, thawed and squeezed dry
Oil for pan
2 tablespoons butter, melted
Any combination of a seasoning blend, onion or garlic powder, Italian seasonings, salt & pepper
For the Quiche:
Oil for pan
1/4 cup red pepper, diced
1/4 cup onion, diced
2 cloves garlic, minced
8 large eggs
1/2 cup whole milk
1 1/2 cups Gruyere cheese
1 10 ounce package baby spinach
4-6 slices cooked bacon, drained and crumbled
Thaw hash browns in a colander to allow draining. Thoroughly squeeze dry. Add a little olive oil to the bottom of a 9-inch springform pan. Line with a large sheet of parchment paper including the sides. Brush paper with more oil.
Combine the hash browns, melted butter, egg and seasonings in a bowl and put them in the pan pushing them up the sides.
Cook in a preheated oven at 400° for 20-25 minutes or until the hash browns start to crisp up and brown slightly.
Add a tablespoon of oil to a small pan and sauté the onions, pepper and garlic until soft and translucent. Add the spinach and cook briefly until wilted. Set aside to cool.
In a bowl, combine the eggs, milk, cheese and bacon. Add the cooled vegetables and stir to combine. Season with salt and pepper and pour into the hash brown crust pan.
Reduce the heat to 350° and bake for about 30-40 minutes or until the edges are set and the center jiggles just a bit.
1 9" deep dish pie shell, partially baked
1/2 cup onion, chopped
2 tablespoons butter
3 large eggs
3/4 cup whipping cream
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
Nutmeg, to taste
5 ounces cooked baby shrimp , if frozen thaw and drain well
1 1/2 cups shredded jack cheese
1 tablespoon flour
Preheat oven to 350º. Sauté onion in butter until tender. Whisk together eggs, cream, milk, salt, lemon peel, nutmeg and onion. Add shrimp, cheese and flour. Pour into pie shell. Bake for 30-40 minutes or until knife inserted in center comes out clean.
Luscious Breakfast Pie
1/2 pound bacon, diced
1/4 green bell peppers, diced
1/4 red bell peppers, diced
1 small onion, chopped
8 large eggs
1 pound russet potatoes, peeled and grated
2 3/4 cups shredded sharp Cheddar cheese
1/2 teaspoon pepper
Salt, to taste
Preheat oven to 350º. Grease a large quiche dish or 6 to 8 individual ramekins. Sauté bacon, peppers and onion until soft. Drain on paper towels.
Whisk eggs with potatoes, cheese, salt and pepper. Mix in bacon and vegetable mixture. Pour into prepared pan spreading mixture evenly. Bake for 45 minutes, until center is set or knife inserted in center comes out clean. Bake 20-30 minutes for individual ramekins.
Ricotta, Banana & Honey English Muffins
1 tablespoon butter
2 bananas, peeled. thickly sliced diagonally
4 English muffins, split
1 cup ricotta cheese
1/4 cup honey
Heat butter in a large frying pan on medium. Cook banana slices for 1-2 minutes each side, until lightly browned. Remove from the pan.
Toasty Bacon and Egg English Muffins
4 large eggs
2 English Muffins
1 cup shredded cheddar cheese
2 strips cooked bacon, chopped
1 green onion, chopped
Salt and black pepper, to taste
In a small bowl, beat eggs with a fork until well mixed. Coat a small skillet with cooking spray and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes. Remove from heat and set aside.
Toast the English muffins in a toaster. Evenly divide scrambled eggs onto English muffin halves. Top with shredded cheese and bacon.
Preheat the broiler. Place the English muffins on a baking sheet and place under hot broiler for 3-4 minutes, or until cheese is melted. Remove from oven.
Place breakfast pizzas on a plate and garnish with the green onion. Season with salt and black pepper, to taste. Serve immediately.
Easy English Muffin Pizza
Makes 1-2 serving. Recipe easily multiplies
1 white or whole wheat English muffin
4 tbsp pizza sauce
Toppings of your choice
1/4 cup shredded mozzarella or Monterey jack cheese
Choice of Toppings:
Thinly sliced green or red pepper, sliced red onion, sauteed mushrooms, pitted ripe olives, pineapple tidbits, pepperoni, crumbled cooked sausage, diced smoked turkey
Waffle Club Sandwich with Homemade Honey Apple Syrup
3/4 cup honey, divided
1/4 cup apple juice
2 tablespoons butter or margarine
2 crisp apples, peeled, cored and sliced
8 frozen waffles, toasted
8 thin slices ham
To prepare syrup, place 1/2 cup honey and apple juice in small saucepan over low heat; heat through. Set aside and keep warm.
Melt butter with remaining 1/4 cup honey in large nonstick skillet over medium-high heat. Add apples; cook and stir about 4 minutes or until apples are lightly caramelized and crisp-tender.
For each serving, place 2 waffles on plate, overlapping slightly. Top each waffle with 1 slice ham. Top with 1/4 of apple mixture and drizzle with 1/4 of syrup.