Wednesday, March 27, 2013


My mom and dad have had an Easter brunch for as long as I can remember. This year will be the first year Mike and I have been home to spend Easter with family in 5 years. When we lived in Maryland, we adapted some of my parents brunch recipes and added a few of our own. We just don't make as much or as many of their recipes, because they cook for 30+ and well we cook for 4 people at most.
I'm not a huge early breakfast person, but I love everything about brunch. It must be based on time of day, I don't know.
In no particular order here are some of our favorite brunch recipes.

Ham & Cheese Croissants
24 small croissants (or 12 large)
12 slices of American cheese, cut in half
12 slices of ham, cut in half
This is the most ridiculously simple thing to make, yet we all go crazy over these.
Cut your croissant in half lengthwise and place a slice of cheese and ham inside. Wrap in parchment paper or a paper towel and microwave for 10-15 seconds.

Cheesy Potatoes
1 can Cream of Chicken Soup
1 bag Potatoes O'Brien Hashbrowns (with peppers & onions)
1 (8oz) container Sour Cream
2 cups shredded Sharp Cheddar Cheese
1-1/2 teaspoons Salt
1/2 teaspoon Pepper
2 cups Corn Flakes, crushed
1/4 cup Unsalted Butter, melted
Mix soup, sour cream, salt, peeper and cheese together in a large bowl. Add the potatoes and stir to combine. Pour into a 9x13 baking dish. Top with butter cornflakes mixed together. Bake at 350 degrees F for 45 minutes until bubbly around the edges.

Asparagus, Ham & Egg Strata
4 English Muffins, torn or cut into bite sized pieces
2 cups cooked Ham
2 cups cooked Asparagus, chopped
4 oz. shredded Swiss Cheese
4 Eggs, beaten
1/4 cup Sour Cream
1-1/4 cups Milk
2 Tbsp. Onion, chopped
1 Tbsp. Dijon Mustard
1/4 teaspoon black pepper
In a greased 2 quart square baking dish spread half the muffin pieces. Top with ham, asparagus and cheese. Top with remaining muffin pieces.
In a bowl whisk together eggs and sour cream. Stir in milk, onion, mustard and pepper. Pour over the muffin layers. Cover and chill for 2 to 24 hours.
Bake, uncovered at 325 degrees F for 1 hour. Let stand for 10 minutes before serving.

Egg & Sausage Casserole
1 16oz box Seasoned Croutons
2 lbs breakfast sausage, cooked & drained
1 can Cream of Mushroom Soup
2 cups Milk
8 Eggs
1 teaspoon Dry Mustard
Salt & Pepper, just a pinch
1 cup Cheddar Cheese, shredded
In a 9x13 baking dish, layer croutons then sausage. In a medium bowl, mix together mushroom soup, milk, eggs, dry mustard, salt & pepper. Pour over the croutons and sausage. Top with the cheddar cheese. Bake at 325 degrees F, uncovered, for 1 hour.

Pecan Stuffed French Toast
8 oz Cream Cheese
2 teaspoon Vanilla
4 Tablespoons Sugar
6 Tablespoons Pecans, coursely chopped (optional)
1 loaf of French Style Bread, unsliced
6 large Eggs
1/2 cup Water or Milk
Butter Flavored Shortening
Cinnamon and/or Nutmeg
Blend cream cheese, vanilla, nuts and 1 Tablespoon of sugar. Slice bread in about 1-1/2 inch slices. Then slice a pocket in the center of each. Spread about a tablespoon of cheese mixture in each pocket.
Mix eggs, water and the other tablespoon of sugar. Dip the break and let it soak in the mixture for a few minutes.
Fry on a griddle or in a frying pan in a little butter-flavored shortening until both sides are golden brown. Sprinkle with cinnamon or nutmeg. Serve with maple syrup or fruit sauces.

Strawberry Fruit Sauce
1 (16 oz) carton Frozen Strawberries
1 Tablespoon Cornstarch
2 teaspoons Sugar
Heat in a saucepan until thick, serve over french toast.

 Sausage, Red Pepper and Feta Frittata

Strawberry Flavored Butter

Bacon Flavored Butter

My brothers and I always fight over which English Muffin has more bacon butter, it's sooooo damn good! I can hardly wait to start cooking all these delightful dishes, which nearly all of these can be made ahead or the night before and baked the day of your celebrations.

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