In my book, every good brunch starts with a mimosa–a bit of healthy OJ combined with fun & bubbly champagne. You can mix it up and change the juices (blood orange, grapefruit, etc), but this recipe from Food Network is a classic.
(recipe and photo courtesy of Food Network)
- Pour 1 teaspoon raspberry liqueur into 8 champagne flutes.
- Add a raspberry to each and muddle with the handle of a wooden spoon.
- Fill the glasses halfway with orange juice and then finish with champagne.
Broccoli, mushroom, egg and cheese breakfast casserole
Vegetables are a big part of our morning meals around here. I love this recipe because it lightens things up with some broccoli and mushrooms, making sure there’s plenty of room for dessert. I usually make this recipe with regular milk and cheese (not non-fat) and it comes out delicious.
(Image and recipe courtesy of The Perfect Pantry)
1 medium onion, diced
2 cups roughly chopped broccoli florets
1/2 cup roughly chopped mushrooms (any variety; I like cremini)
8 large eggs
2 Tbsp nonfat milk
7 oz shredded cheese (I use fat-free mozzarella)
1 Tbsp dried thyme leaf, or 2 Tbsp fresh thyme leaves
1/4 tsp kosher salt
1/2 tsp fresh black pepper
- Preheat the oven to 375°F.
- Place the onion, broccoli and mushrooms in a microwave-safe glass bowl (I use a 4-cup glass measuring cup). Add 1 tablespoon of water. Cover with plastic wrap, and be sure to leave a small vent hole. Microwave on high for 2 minutes. If the broccoli hasn’t softened, cook on high for another minute. Uncover, drain off any liquid, and set aside.
- Spray a casserole dish with cooking spray. Spread the vegetables in the dish, and allow them to cool slightly while you prepare the remaining ingredients.
- In a large bowl, whisk the eggs until slightly frothy. Add the milk, and whisk to combine. With a rubber spatula, stir in the shredded cheese, thyme, salt and pepper.
- Pour the egg mixture over the vegetables in the casserole dish. Draw the spatula through the mixture to bring some of the vegetables to the surface.
- Bake, uncovered, for 35 minutes, until the eggs are puffy. Serve hot, warm or cold.
Baked French Toast
There’s nothing bad to say about french toast and this recipe adds the convenience of making it ahead of time so all you need to do is put in in the refrigerator the day before and then slip it into the oven on Sunday morning.
(Image and recipe from Martha Stewart)
6 large eggs
2 cups milk
1/3 cup heavy cream
1/3 cup plus 3 tablespoons sugar
1 teaspoon pure vanilla extract
1 teaspoon freshly grated nutmeg
1/2 teaspoon coarse salt
10 slices day-old brioche (about 3/4 inch thick)
1 cup pecans (coarsely chopped or crushed)
Maple syrup, for serving
- Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
- Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.