Brunch ideas?

[Yakuta]

Broccoli and Shrimp Quiche
French Toast that Tyler Florence once demonstrated. They are made with large croissants that are split into two hlaves and then dipped in an egg and cream mixture and toasted in butter. They are served with a large dollop of caramalized apples
Egg and Cheese Biscuits - Very easy to make and easy to eat even for the kids
Homemade yogurt (flavored with orange zest, sugar and any other flavors you like)
Homemade granola (made with honey and a touch of cinnamon)
Fruit Salad
Assorted Biscottis (great for dipping in coffee)
Breakfast Burritos - These are the absolute favorite. Easy to make and take or serve. You can fill the tortillas with an egg meat and veggie mixture, potatoes are great. You can place them in a pyrex or other oven proof pan. Pour a spicy salsa over it and add lots of cheese. Bake until the flavors mingle. Top with sour cream and consume.

[middie]

that's okay crewsk... i'll run to the tree with them. i'm still a kid at heart.
ask my bf... he dreads when we have to go to toys r us lmao

[crewsk]

Yeah, me too. I still want the job of passing out the presents!

[Juliev]

Heath Bar Brunch Cake:

1/2 cup butter
1 1/2 cups light brown sugar, packed
1/2 cups sugar
2 cups flour, sifted
1/4 tsp salt
1 cup buttermilk
1 tsp baking soda
1/8 tsp salt
1 egg, slightly beaten
1 tsp vanilla
2 1-1/8oz Heath Bars, finely crushed (chilled)
3/4 cup pecans, finely chopped
6 1-1/8oz Heath Bars, finely crushed (chilled)

Preheat oven to 350°. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with additional 6 crushed Heath bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream.

[Juliev]

Brunch Enchiladas:

2 tbsp olive oil
1 cup ham, diced
2 eggs
1 small onion, diced
1 dash salt
1 dash pepper
2 tbsp butter
1/4 cup white flour
1/2 cup colby jack cheese, shredded
3/4 cup milk
1 salsa
3 tortillas

Saute ham and onion in olive oil. Add eggs and scramble. In small
pan, heat butter and whisk in flour. Slowly add milk while whisking.
Heat until thickened and bubbly. Salt and pepper to taste. Heat
tortillas on a griddle until soft and pliable, but do not allow to
harden. Divide the egg mixture into three tortillas and roll. Pour
the white sauce over and top with cheese. Serve with salsa on the
side... this is just for 3 servings though...

[Juliev]

Potato Frittata:

2 medium potatoes
1/2 onion
3 tbsp oil, olive
12 eggs
3 tbsp pimento, or
1 bell peppers, red roasted chopped
1 tsp salt
1/2 tsp pepper
2 tbsp cheese, parmesan freshly grated

Peel potatoes, slice very thinly and set aside. Slice onions very
thinly. Heat oil in a 10 inch nonstick, oven-proof skillet. Layer
potato slices in pan and cook over medium heat for 5 minutes; lower
heat if potatoes begin to brown. Using a pancake turner, turn potato
slices over, sprinkle onions on top and cook for 5 more minutes.
Repeat 2 more times, turning onion with potato, until potatoes have
cooked for 20 minutes total. Onions will be translucent and potatoes
will be soft and slightly golden. Beat eggs with a whisk in a large
bowl. Add rep pepper, salt and pepper, beat again and pour mixture
into skillet. As egg begins to cook and become firm around the edges,
carefully lift edge with a flexible spatula, allowing uncooked egg to
slide under the cooked egg. Cook for 5 minutes on top of the stove.
Then sprinkle with Parmesan cheese, place skillet in oven and bake at
350° for 15 minutes, until golden. Loosen frittata from
skillet edge with spatula and slide onto a large serving plate. Cut
into wedges and serve. Frittata can be enjoyed either warm or at room
temperature.

[middie]

julie bring the cake... and the tato frittata

[Juliev]

Originally Posted by middie

julie bring the cake... and the tato frittata

LOL... we better use buckytom's method of newspaper and foil to keep the frittata warm (oh that's right.. it's good at room temp)... it's a long ride down to South Carolina!

[Juliev]

Brunch Spud Boats:

3 medium baking potatoes, scrubbed
1 no-stick cooking spray
2 tbsp olive oil
3 oz chopped lean ham or canadian bacon
1/3 cup diced zucchini
1/3 cup diced red bell pepper
3 green onions, with tops, sliced
6 eggs, beaten
2 tbsp grated parmesan cheese
1 salsa for serving

To make potato shells: Prick potatoes with a fork and bake in a
microwave oven on a plate on high (100 percent) 7 to 11 minutes,
rotating after 3 minutes, until tender when pierced with a knife. Or
bake in a conventional oven at 450 degrees 50 to 60 minutes. They
should be soft but firm enough to dice.

Preheat oven to broil. Cut potatoes in half lengthwise and scoop out
pulp, leaving a 1/2-inch shell. Dice scooped-out potato. Spray both
sides of potato shell with cooking spray. Place right side up on a
baking sheet and broil until edges are browned and top is slightly
crisp but not dry, 3 to 4 minutes. (Shells may be refrigerated
overnight. Refrigerate cooked potato separately. Bring both to room
temperature before filling.)

To make filling: Preheat oven to 500°. In a large skillet,
preferably non-stick, over high heat, heat 1 tablespoon of oil until
hot. Saute potato pulp, turning with a spatula until they begin to
turn golden, about 5 minutes, adding more oil if needed. Stir in ham,
zucchini and red pepper and saute, stirring, until vegetables soften
slightly, about 3 minutes. Add eggs, reduce heat to medium-low, and
cook, stirring lightly, until very loosely set. Stir in green onions.
Fill potato shells and sprinkle tops with cheese, if desired. Place
potatoes on baking sheet and bake 5 minutes, or until eggs are set
and cheese melts. Serve with salsa, if desired.

[crewsk]

Just thought I'd throw this in here too. :D

Texas Brunch

3Tbsp. butter or margarine
3Tbsp. all purpose flour
2C. milk
2C.(8oz) shredded cheddar cheese, divided
6 hard cooked eggs, chopped
1/2C. mayonnaise
1/4tsp. salt
1/4tsp. hot sauce
1/8tsp. pepper
Quick Cornbread(recipe below)
8 slices bacon, cooked & crumbled
1/3C. chopped green onions

Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk, & cook over medium heat, stirring constanly, until thick & bubbly. Stir in 3/4C. shredded cheese & next 5 ingredients. Cook, stirring constantly, until cheese melts.

Cut Quick Cornbread into 6 pieces; remove from pan, & split each piece in half horizontally. Place 2 pieces each, cut sides up, on individual plates. Spoon egg mixture evenly over sliced cornbread. Top evenly with remaining 1 1/4C. shredded cheese. Sprinkle with crumbled bacon & chopped green onions. Yield: 6 servings.

Quick Cornbread(I made this part last night & reheated it this morning.)

2/3C. yellow cornmeal
2/3C. all purpose flour
1Tbsp. sugar
1tsp. baking powder
1/2tsp. baking soda
1/2tsp. salt
1/4tsp. ground red pepper
1 large egg, lightly beaten
2Tbsp. shortening, melted
2Tbsp. milk
1(8 oz.)carton sour cream

Combine first 7 ingredients in a medium bowl; stir well. Make a ell in the center of mixture. Combine egg & remaining 3 ingredients; add to dry ingredients, stirring just until moistened. Spoon batter into a greased 8 inch square pan. Bake at 425F for 15 minutes or until golden. Yield: 6 servings.