Simple Brunch Recipes

by Michele Cheplic | More from this Blogger

22 Jan 2009 07:56 AM

Many families typically "do" brunch on Sundays only. But recent studies show that since the economy took a nosedive, brunch has become a popular midweek meal. Experts maintain that the mid-morning meal eliminates the need to serve both breakfast and lunch and the type of foods served at brunch are relatively inexpensive to prepare.

With that said I've decided to share some of my favorite brunch recipes. They are a cinch to make and can be doubled or tripled to accommodate large groups.

EASY QUICHE LORRAINE

Ingredients:

1 (9-inch) pie crust, partially baked in a pie plate

8 slices bacon, diced

1/2 cup diced onion

1 1/2 cups shredded Gruyere cheese

3 eggs

2 cups heavy cream

1/4 teaspoon salt

1/4 teaspoon dry mustard

2/3 teaspoon freshly grounded black pepper

Pinch nutmeg

Directions:

Preheat oven to 350 degrees.

In a medium skillet, saute bacon over medium-high heat until crisp, about 5 to 7 minutes. Remove to a paper towel to drain. Saute onion in bacon grease until soft. Sprinkle bacon and onion on bottom of pie crust. Add gruyere cheese. In a medium bowl, whisk together eggs, cream, salt, dry mustard, nutmeg and black pepper. Slowly pour mixture into crust.

Bake for 45 to 50 minutes.

Cool quiche in pan for 15 to 20 minutes, cut into wedges and serve with fresh fruit.

FRUIT SALAD WITH POPPY SEED DRESSING

Ingredients:

3 tablespoons fresh citrus juice (lemon, lime or grapefruit)

2 tablespoons honey

2 teaspoons poppy seeds

Pinch of ground cinnamon

8 to 10 cups of your favorite fresh fruit (sliced or chopped)

Directions:

Whisk together first 4 ingredients. Toss gently with fruit. Cover and chill for a couple of hours before serving.

MAPLE PECAN FRENCH TOAST

Ingredients:

2 loaves--12 cups cubed 1 inch (day or two old)

12 eggs

1 1/2 cups cream

1 teaspoon maple extract

2 teaspoons cinnamon

4 tablespoons brown sugar

1/2 cup melted butter

1 cup toasted pecan pieces

Directions:

Preheat oven to 350 degrees.

Whisk heavy cream, eggs, cinnamon, and maple extract together until you see air bubbles. Fold in cubed bread. Spread into greased casserole dish. Top with brown sugar and pecans. Drizzle with melted butter.

Bake for 45 minutes covered, remove cover and cook for 10 to 15 more minutes. Serve with pure maple syrup.

Related Articles:

Kicked Up Breakfast: Spicy Pancakes

Unbeatable Brunch Recipes

Pizza for Breakfast

Simple Back-to-School Breakfast: Cereal Cookies

Brunch Bake and Cranberry Eggnog Muffin Tops

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

View Full Profile | More from this Blogger