6 Brunch Recipes Worth Waking Up For

Ingredients:

1/2 teaspoon garlic, minced

1/2 teaspoon fresh thyme, minced

1/2 teaspoon fresh rosemary, minced

2 tablespoons fresh parsley, minced

2 tablespoons fresh Parmesan cheese, grated

8 extra-large eggs

1/4 cup heavy cream

2 tablespoons unsalted butter

Kosher salt

Coarse ground pepper

French bread, toasted

Instructions: 

• Heat broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine garlic, herbs, and Parmesan cheese in a small bowl. Set aside.
• Crack 2 eggs, without breaking the yolk, into each of 4 small bowls.
• Place four individual gratin dishes on a baking sheet
• Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
• Quickly pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture and salt and pepper; return to under the broiler for 5 to 6 minutes, or until the whites of the eggs are almost cooked. (The eggs will continue to cook after taken out of the oven.)
• Cool for one minute and serve hot with toasted bread.

Ingredients:

14 ounces prepared pizza dough

1 cup crisp crumbled Applewood-smoked bacon

Cornmeal for dusting

Olive oil

1/2 tablespoon butter

1/2 cup chunky tomato sauce

1 cup fresh spinach leaves, stems removed

1 cup Fontina cheese

4 medium eggs

2 tablespoons grated Parmesan cheese

Salt and black pepper 

Instructions: 

• Heat oven to 450°F
• Divide dough ball into 4 pieces and roll each into a 7-inch crust. 
• Sprinkle lightly with cornmeal and arrange cornmeal side down on baking sheets.
• Combine butter and spinach in small nonstick skillet and sauté over medium heat for 30 to 60 seconds, stirring constantly, until just wilted and set aside.
• Spread tomato sauce evenly over each pizza and top with spinach and Fontina cheese; Sprinkle bacon around outer edge of each pizza, leaving center open for egg.
• Bake for 4 minutes. Remove pizza from oven. Using the back of a spoon, gently push sauce and cheese to outer edge, forming an indentation.
• Gently pour cracked egg in center of each pizza; sprinkle evenly with Parmesan cheese.
• Return pizzas to oven and bake an additional 5 to 6 minutes or until crust is golden. If egg whites are not cooked, cover pizza and let sit an additional 3 to 5 minutes, or until desired doneness.
• Season with salt and black pepper to taste. 
• Cut each pizza into slices.

Ingredients:

1/2 cup dried apricots, diced

1/4 cup dried cranberries

2 cups water

2 cups reduced fat milk

1 cup Irish steel-cut oats

1 pinch salt

1/2 cup apple juice

1/4 cup walnuts, toasted

Honey

Cinnamon

Cream

Instructions:

• Bring water and milk to a boil in a medium saucepan. 
• Add oats and salt, stirring frequently until mixture comes back to boil.
• Reduce heat and simmer uncovered, stirring occasionally, for 30 minutes.
• Meanwhile, bring apple juice to a boil in a small saucepan. Add apricots and cranberries and cook a few minutes or until plump.
• Portion oatmeal into 4 bowls and sprinkle evenly with plumped fruit and toasted walnuts. 
• Garnish with honey, cinnamon, and cream to add as needed.

Ingredients:

8 extra-large eggs

3/4 cup half-and-half

3/4 teaspoon Kosher salt

1/4 teaspoon freshly ground pepper

2 tablespoons unsalted butter, divided

3 ounces sour cream

1 tablespoon minced fresh chives

Instructions: 

• Whisk the eggs in a bowl with half-and-half, salt and pepper.
• Heat 1 tablespoon butter in a large sauté pan; add the eggs and cook them over medium-low heat, stirring constantly, until it reaches desired doneness
• Turn off heat, add sour cream, chives and remaining 1 tablespoon butter.

Ingredients: 

4 cups blueberries, divided

2 cups prepared biscuit and baking mix

1 cup maple syrup

2 large eggs

1 1/2 cups whole milk

Zest of 1 orange

1 teaspoon vanilla

2 tablespoons melted butter

1 teaspoon baking powder

1 tablespoon sugar

Instructions:

• To prepare blueberry syrup, combine maple syrup and 1 cup blueberries in heavy medium saucepan over medium heat for 10 minutes.
• To prepare pancakes, combine baking mix, eggs, milk, orange zest, vanilla, butter, baking powder and sugar in mixing bowl, then whisk to blend. 
• Ladle pancake batter, 3 tablespoons at a time, onto oiled griddle set to medium heat. 
• Sprinkle each pancake with about 1/4 cup blueberries; cook 1 to 2 minutes, or until bubbles pop on surface of pancakes; flip and cook on the other side until lightly browned.
• Serve warm pancakes topped with blueberry syrup.

Ingredients: 

2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 cup sugar

1 teaspoon cinnamon

3/4 cup vegetable oil

3 eggs

1 can cherry pie filling (21 ounces) with syrup

Instructions:

• Heat oven to 350°F. 
• Combine all ingredients and pour into a 13 x 9 inch pan.
•  Bake 40 minutes or until middle is set and toothpick comes out clean
• Sprinkle with powdered sugar and serve warm.