Brunch Recipes

I am planning to have a casual brunch to celebrate my husband's retirement next month. I would appreciate any suggestions or recipes that could be made ahead of time.

Thanks for your help.
Sunni

Answers:

Brunch Recipes

Hope these offer you some help:

Caramel-Pecan Rolls
Prep time: 30 min.

Ingredients

• 1-1/4 cups sifted powdered sugar
  Advertisement

  
  
• 1/2 cup whipping cream
• 3/4 cup pecan pieces
• 2 16-ounce loaves frozen sweet roll or white bread dough, thawed
• 3 tablespoons butter, melted
• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 3/4 cup raisins (optional)

1. For topping, stir together powdered sugar and whipping cream in a small bowl. Pour into an ungreased 12-inch deep-dish pizza pan or a 13x9x2-inch baking pan. Sprinkle pecans evenly over mixture; set aside.
2. Roll each thawed loaf into a 12x8-inch rectangle on a lightly floured surface. Brush with melted butter. Stir together brown sugar and cinnamon in a small bowl; sprinkle over both rectangles. Top each with raisins, if desired. Roll up rectangles, jelly-roll style, starting from a long side. Pinch to seal. Cut each log crosswise into 6 slices. Place slices, cut side down, atop pecan mixture in pan. Cover with a towel. Let dough rise in a warm place until nearly double (about 30 minutes).
   Advertisement

   
   
3. Bake in a 375 degree F oven, uncovered, until golden, allowing 25 to 30 minutes for unchilled rolls and 30 to 35 minutes for chilled rolls. If necessary, cover rolls with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm. Makes 12 rolls.

Make-Ahead Tip: Cover with oily waxed paper, then plastic wrap. Refrigerate 2 to 24 hours. Before baking, let the shaped rolls stand, covered, for 20 minutes at room temperature. Remove towel or wrapping. Puncture any surface bubbles with a greased toothpick.

Baked Oatmeal

• 1 1/4 c. oil
• 2 1/2 c. milk
• 2 1/2 c. sugar (brown or white)
• 5 eggs, beaten
• 7 1/2 c. oatmeal
• 5 tsp. baking powder
• 2 1/2 tsp. salt
• cinnamon

Cream together sugar, oil, and eggs. Add oatmeal, baking powder, salt, milk, and cinnamon. Put in 9 x 13 inch pan that has been greased. Bake at 350 degrees for 30 minutes.

Crockpot Cobbler

Ingredients:

• 2 cups peeled, sliced tart apples
• 2 cups granola cereal
• 1 tsp. cinnamon
• 1/4 cup honey
• 2 Tbsp. melted butter

Spray inside of 3-4 quart crockpot with nonstick cooking spray. Combine apples, cereal and cinnamon in crockpot and mix well. Stir together honey and butter and drizzle over apple mixture. Mix gently. Cover crockpot and cook on LOW 8 hours until apples are tender.

Freezer French Toast
The cornflake crumbs give this wonderful make ahead breakfast recipe a fabulous crunch.

• 3 eggs
• 1 cup light cream
• 3 Tbsp. sugar
• 1 tsp. vanilla
• 1 cup cornflake cereal crumbs
• 8 (1 inch thick) slices french bread

Preparation:

Mix eggs, half and half, sugar and vanilla in a shallow bowl. Dip the french bread in this egg mixture, leaving the bread in the bowl for a few minutes so it absorbs more egg mixture. Dip bread in the cornflake crumbs to coat.

Place on a cookie sheet lined with parchment paper. Freeze until firm.
When ready to bake, first preheat the oven to 425 degrees. Place frozen french toast pieces on a greased cookie sheet for 15 to 20 minutes or until golden brown and crunchy. Turn the toast once during baking. Serve with maple syrup, jam, and powdered sugar.
(07/12/2006)

By Marnita Arner

Brunch Recipes

I got a really cool recipe for Ziploc omelets the other day in my email. All you do is crack your eggs and place in a Ziploc freezer bag, then add whatever you might like to your omelet. I tried ham and cheese. Shake it up and then get all the extra air out of the bag. Place in boiling water and cook for 13-15 minutes. Then just pop the omelet out of the bag. Awesome, very light and fluffy and the recipe said you can fix several different kinds beforehand and keep the day before in your refrigerator. Depending on the size of your pan you can boil several at a time. (07/14/2006)

By Michelle

Brunch Recipes

Fruit salad is good for brunch. You can make it ahead using some fresh and some canned fruits.

Try one of those make-ahead breakfast casseroles. They usually use eggs, sausage, or bacon, and cheese. I've seen some that also use hashed brown potatoes. You make them the day ahead and just bake that morning. Viola! (07/14/2006)

By Carol in PA

Brunch Recipes

A lot of recipes, but I hope these help.

Apple Baked French Toast

• 1 large loaf French or Italian bread
• 3 1/2 cups milk
• 8 large eggs
• 1 cup sugar, divided use
• 1 tablespoon vanilla
• 6 to 8 medium-sized cooking apples
• 3 tsp. cinnamon
• 1 tsp. nutmeg
• 2 tablespoons butter

To Serve:
Offer warm maple syrup or powdered sugar.

Spray a 13x9-inch glass pan with margarine or cooking spray. Slice bread into 1-1/2 inch slices. Place bread in the prepared baking dish with sides touching (snug fit).

In a bowl, beat together milk, eggs, 1/2 cup of the sugar, and
vanilla with whisk, for about 30 seconds. Pour one half of egg
mixture over bread.

Peel, core, and slice apples. Place sliced apples on top of bread to
cover. Pour balance of egg mixture evenly over apples.

Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle
evenly over top of apples. Dot with butter. Cover and refrigerate
overnight.

Bacon Cheddar Frittata
You Will Need:

• 3 eggs
• 1/2 cup 2% milk
• 1 green onion, chopped
• 1 tablespoon butter, melted
• 1/4 teaspoon salt
• Dash pepper
• 1/2 cup shredded cheddar cheese
• 1 bacon strip, cooked and crumbled

What to Do:
In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with nonstick cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400 degrees for 12-15 minutes or until eggs are set.

Baked French Toast

• 1 loaf french bread, cut into 1 1/2 inch slices
• 2 cups milk
• 8 eggs
• 2 tsp vanilla
• 1/4 tsp cinnamon
• 1 1/3 cups brown sugar
• 3/4 cup butter
• 3 T light Karo syrup
• chopped nuts

Butter the bottom of a 9x13 pan. Put French Bread slices in pan, covering the bottom. Combine milk, eggs, vanilla, and cinnamon. Beat well. Pour over bread and cover and refrigerate overnight.

In the morning, bring to boil: brown sugar, butter and Karo syrup. Pour over bread. Sprinkle with nuts and bake at 350 degrees for 40 minutes.

It tastes heavenly, like homemade cinnamon rolls.

Cheese Danish

• 2 pkgs. crescent roll dough
• 2 pkgs (8 oz) cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla
• 1 egg, separated

Layer one package crescent roll dough on bottom of 9x13 pan. Mix sugar, cream cheese, vanilla and egg yolk. Pour into pan. Cover filling with remaining crescent roll dough. Beat the egg white and spread over top. Bake at 350 degrees for 30 minutes.

Glaze

• 1 cup powdered sugar
• 2 T milk
• stir well and drizzle over top of cooled danish

Farmer's Casserole

I love breakfast casseroles. I fix them often when we have company,
it gives me more time to visit with my friends and family.

• 3 cups refrigerated shredded hashbrowns
• 3/4 cup lowfat shredded cheddar cheese
• 3 ounces Canadian bacon, chopped
• 1/2 cup green onions sliced
• 4 whole eggs, beaten
• 12 ounces evaporated nonfat milk
• 1/4 teaspoon each, salt and pepper

Preheat oven to 350. Spray a 8x8 pan with nonstick cooking spray.
Arrange potatoes at the bottom of the dish. Sprinkle with cheese, Canadian
bacon and green onions. In large mixing bowl, combine eggs, milk,
salt
and pepper, pour over potato mixture in dish.

Bake uncovered in a 350 degree oven for 40 minutes or until center
appears set. Let stand 5 minutes before cutting.

Make ahead tip: The night before, prepare casserole. Cover and
chill.
Increase baking time to 50 minutes.

German Pizza

• 1/2 stick (1/4 cup) oleo (margarine) or butter
• 5 potatoes
• 1 onion
• 1 lb. ham strips
• 1 cup cheddar cheese, grated
• salt and pepper
• 3 eggs

Slice onions and potatoes. In a non-stick skillet, melt butter. Place 1/2 of the potatoes, 1/2 of
the onion and 1/2 of the ham in the skillet. Salt and pepper to taste. Repeat layers. Do not stir.

Cover and fry 25 to 30 minutes on med-low heat. In a separate bowl, lightly beat eggs with a fork and pour over top of potatoes and onions. Sprinkle with cheese and let melt. Cook until eggs are done, about 8 minutes. Slide out of skillet and cut like pizza. Serve for breakfast or anytime.

Ham and Cheese Stuffed French Toast

• 8 slices French bread, 11/2x4 inches
• 3 (.75-oz.) slices deli American cheese, halved
• 4 ounces sliced deli ham
• 3 eggs, beaten
• 1/3 cup milk
• 3 tablespoons butter

Cut 3-inch slit in side of each slice of bread almost to bottom of slice to form a pocket; place 2 half slices of cheese inside each pocket. Place 1/2 ounce ham between slices of cheese. Combine eggs and milk in medium bowl; beat well. Pour into pie pan. Dip both sides of stuffed bread in egg mixture.

Melt butter in 12-inch skillet over medium-high heat until sizzling;
place
bread slices in skillet. Cook, turning once, until bread is lightly
browned
(4 to 8 minutes).

Sprinkle toast with powdered sugar. Serve with syrup, if desired.

Hearty Breakfast Bake

All your favorite breakfast foods are combined in one deliciously hearty recipe. This old classic from the Betty Crocker Kitchens Dining Room is sure to become a new classic in your kitchen.

• 1 package (12 ounces) bulk pork sausage
• 4 medium green onions, thinly sliced (1/4 cup) or 1/3 cup chopped green or red bell pepper
• 2 1/2 cups frozen loose-pack hash brown potatoes, (from 30-ounce package)
• 1 package (8 ounces) shredded Swiss cheese (2 cups)
• 1 cup Original Bisquick mix
• 2 cups milk
• 1/8 teaspoon pepper
• 5 eggs

1. Heat oven to 400 F. Spray 13x9-inch baking dish with cooking spray or grease with shortening.
2. Cook sausage in 10-inch skillet over medium-high heat, stirring frequently, until no longer pink; drain. Layer sausage, onions, potatoes and cheese in baking dish. Stir remaining ingredients in large bowl with fork or wire whisk until blended. Pour over ingredients in baking dish.
3. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Make Ahead Scrambled Eggs

• 2 dozen eggs scrambled
• 1/2 cup milk
• 1 can cream of mushroom soup
• 1 can mushrooms, drained
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1 cup Velveeta cheese, cubed

In the morning or the night before, Scramble eggs (cook), put in
9 x 13 pan, combine milk and soup and pour over eggs. Top with cheese
cubes, mushrooms, onions and green pepper. Refrigerate at this point
to re-heat in the morning. Bake covered at 300 for one hour.

Overnight Breakfast Casserole

• 8-10 slices of bread cubed
• cheddar cheese
• 1 dozen eggs
• salt and pepper
• 1 can cream of mushroom soup
• 1 cup milk
• 1 lb. of breakfast meat (ham, sausage, or bacon) or any combination.
  (I use Sausage and then sprinkle in some real bacon bits.)You can
  also add mushrooms or finely chopped onion and green pepper if you
  like.

Place cubed bread in a greased 9x13 pan. Sprinkle cooked meat on
top.
Wisk together eggs, soup, milk, salt and pepper, pour over bread
and meat. Top with cheese. Cover and set in the fridge over night, or
for 6 hours. Bake covered at 350 for an hour or until eggs are done
in the center.

Peaches and Cream Crepes

Prep time: 18 minutes
Cook time: 17 minutes
Ready in 35 minutes

Ingredients:

Main

• 1 recipe Quick Crepe Batter, prepared according to directions below
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1-1/2 teaspoons almond extract, divided
• 1/2 cup Smucker's Peach Preserves
• 1 tablespoon unsalted butter
• 1 (7 ounce) can whipped cream
• 1/3 cup sliced almonds, toasted*

Quick Crepe Batter

• 2 eggs
• 1 cup milk
• 2 tablespoons Crisco Vegetable Oil
• 1 cup Hungry Jack Buttermilk Pancake Mix-Complete
• Crisco Original No-Stick Spray

Preparation Directions:

1. Quick Crepe Batter: Place the eggs, milk and oil into blender container, cover and process by pulsing several times. Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth. Spray a 10 inch non-stick skillet with the Crisco no-stick spray. Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan. Quickly rotate the pan tilting to coat the surface. Cook until the crepe's center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side. Turn out the crepe onto a plate; cover to keep warm if desired. Repeat with remaining batter. Makes 8, 8-inch crepes
2. Combine cream cheese, powdered sugar and 1 teaspoon almond extract in a small bowl mixing until smooth. Combine peach preserves, butter and 1/2 teaspoon almond extract in a small microwave-safe bowl. Cook mixture on HIGH (100 percent power) 45 to 60 seconds or until butter is melted and well combined with preserves. Divide the cream cheese mixture evenly between the 8 crepes spreading the cheese over the crepes. Fold the crepe in half, then in half once again, forming a triangle. Place two crepes on each dessert plate. Just before serving, top with peach preserves, whipped cream and toasted almonds.

Serving size: 8 crepes

Tips: * Toasting nuts: Place nuts in a dry non-stick skillet and cook over medium heat shaking the pan until the nuts are browned lightly.

Raspberry French Toast

• 12 white bread slices, cubed
• 2 8oz pkg cream cheese, cubed
• 2 cups raspberries
• 12 eggs, beaten
• 2 cups milk
• 1/3 cup maple syrup
• 1 cup sugar
• 2 T cornstarch
• 1 cup water
• 1 T butter

Place half bread cubes into a greased 9x13 pan. Place cream cheese over bread. Top with 1 cup raspberries and remaining bread. In large bowl, combine eggs, milk and syrup. Mix well. Pour over bread mixture, cover and chill "over night". Remove from fridge 30 minutes "before" baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 30 minutes longer, or until golden brown and center is set.
In saucepan, combine sugar and cornstarch. Add water, bring to boil over med heat and boil for 3 minutes. Stir constantly. Stir in remaining berries, reduce heat. Stir in butter until melted. Serve over french toast.

**NOTE** when I made this, I thought it was too much cream cheese and will only use 1 pkg from now on. But everyone has different tastes.

Strawberry Filled French Toast

* Exported from MasterCook *

Strawberry Jam Filled French Toast

Recipe By :Pillsbury Fast and Healthy Cooking, p. 57 March/April 1997
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Goodies

Amount Measure Ingredient -- Preparation Method

• 1/4 cup nonfat cream cheese, see directions
• 1 tablespoon powdered sugar
• 1/2 teaspoon grated orange peel
• 8 slices french bread, 1/2 inch thick
• 8 teaspoons strawberry jam
• 1/2 cup Egg Beaters(r) 99% egg substitute
• 1/2 cup skim milk
• 1/2 teaspoon vanilla

In small bowl, combine 1/4 cup fat-free cream cheese (from 8 oz. tub),
powdered sugar and orange peel. Blend well. Spread 4 slices bread
evenly with cream cheese mixture. Spread 2 teaspoons strawberry jam on
each remaining slice of bread. Top each with 1 slice bread, making 4
sandwiches. In shallow bowl, combine Egg Beaters, milk and vanilla.
Mix well. Lightly spray pan with nonstick spray. Heat over medium heat
until hot or to 375 degrees F. Dip each sandwich into egg mixture,
turning to coat both sides. If desired, sprinkle each sandwich with
additional powdered sugar. Serves 4.

TNT Ham and Cheese Brunch Tarts

* Exported from MasterCook *

Ham and Cheese Brunch Tarts

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diet

Amount Measure Ingredient -- Preparation Method

• 8 ounces lean ham, cut into strips
• 1 1/4 cups reduced fat Bisquick
• 2 tablespoons margarine
• 2 tablespoons boiling water
• 1/2 cup evaporated skim milk
• 1 egg
• 2 tablespoons green onions, thinly sliced
• 1/2 cup Swiss cheese, lowfat

Preheat oven to 375 degrees F.

Spray 12 muffin cups with nonstick cooking spray.

Cut margarine into baking mix with a fork or pastry cutter. Add
boiling water and stir vigorously until a soft dough forms. Press 1
tablespoonful of dough on bottoms and sides of each muffin cup. Divide
ham evenly among cups. Beat milk and egg and stir in onions. Spoon
about 1 tablespoon of egg batter into each cup; sprinkle cheese over
tops. Bake until eggs are golden brown and centers are set, about 25
minutes.

Serves 12.

Yummy Make Ahead Brunch

You can prepare it in a baking dish the night before and it makes a
great brunch, this recipe is easily increased.

• 3 c. shredded hash brown potatoes
• 3/4 c. shredded cheddar cheese
• 1 c. diced cooked ham or cooked bacon
• 1/4 c. sliced green onion
• 4 beaten eggs
• 1 12 oz. can evaporated milk
• 1/4 tsp. pepper
• 1/8 tsp. salt

Grease a quart square baking dish. Arrange potatoes evenly in the
bottom of the dish. Sprinkle with cheese, ham and green onion. In a
medium bowl, combine eggs, milk, pepper and salt. Pour egg mixture
over potato mixture in dish. (The dish may be covered and
refrigerated at this point for several hours or overnight.)

Bake uncovered in a 350 degree oven for 40 - 45 min. (or 55 - 60
minutes if made ahead and chilled) or till centers appear set. Let
stand 5 minutes before serving. Serves 6.

Don't expect leftovers on this one, folks. Serve with fresh fruit
and muffins or croissants.

(07/15/2006)

By christi

Brunch Recipes

This is a favorite of ours.

Breakfast Souffle

• 1 1/2 lbs, bulk sausage
• 3 cups milk
• 1 teaspoon salt
• 1 1/2 cups grated cheese
• 9 eggs slightly beaten
• 1 1/2 teaspoon dry mustard reg can be substituted
• 3 slices white bread cut into 1/4 inch cubes

Brown and crumble sausage; drain on paper towel. Mix
eggs, milk, mustard, and salt. Stir in bread, sausage, and cheese. Pour mixture into 9 x 13 x2 pan. Refrigerate overnight. Bake uncovered @ 350 deg. for 1 hour. Serves 12
Prepared Souffle, unbaked, can be frozen for up to a week.
You can try hot sausage, mushrooms, onion, and green pepper. Just experiment and see what your family likes. Enjoy.
Hope this helps.

(07/15/2006)

By Christine

Brunch Recipes

One of the easiest, most decadent and delicious recipes I know of for a desert which can be served at a brunch. You will not believe how simple it is to make and everyone will rave about it. I got this recipe from the chef at a very upscale restaurant and have been making it for years. It never goes out of style.

• Take sour cream (depending on how many people you can use part of a container or all).
• Add a couple of heaping tablespoons of brown sugar to sweeten.
• Add a squirt of liqueur. I found Gran Marnier (orange flavor) to be best. It is important that you add only a few drops at a time and taste until you get a nice flavor. If you add too much it definitely will overpower the taste.
• Let this sit in the refrigerator until ready to use.

In a wine glass or champagne tulip glass add fresh fruit (strawberries/raspberries/blueberries) half way up the glass. Fill the rest of the glass with the sour cream topping.

You may also choose to gently mix the fruit and cream and then put it into the glass, but I found it more attractive to do them separately.

Viola! You're done and all you have to do is wait for the compliments. Believe me everyone will love it.

(04/25/2007)

By Lynn