Brunch, Anyone?

Easter is upon us, and the options for the menu are endless. Cooking at home? You can do the traditional ham, or you could put together a brunch! Here are a few great egg dishes and a fun fruit salad you can whip up for your family, or for a crowd. 

Spring Vegetable Strata
 
2 tbsp. olive oil
4 scallions, sliced
1 tbsp. garlic, minced (about 1-2 cloves)
1 red bell pepper, diced
1 yellow bell pepper, diced
2 c. broccoli, chopped (you could also use some asparagus)
6 English muffins, toasted and torn into pieces
1 c. grated Monterey Jack cheese
1 c. grated cheddar cheese (divided)
10 eggs

2-1/2 c. milk (original recipe called for whole, I use skim)
2 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Heat oil in a large skillet over medium heat. Add scallions, peppers, broccoli or asparagus and garlic, and cook 5-7 minutes. Remove from heat and set aside.  Spray a 9' x 13"pan with cooking spray, and line the bottom with the torn English muffins. Spoon the veggie mix over the muffins, and sprinkle with the Monterey Jack cheese and half of  the cheddar.

In a large bowl, whisk together eggs, milk, mustard and salt & pepper. Pour over vegetable/cheese layer. cover with foil and refrigerate for 4 hours, or overnight. Preheat oven to 350 degrees, and bake covered, for 30 minutes. Remove foil and sprinkle with remaining 1/2 cheese. Bake for about 25 more minutes, or until golden brown and set in the center.  

Breakfast Bake

1 large pkg. shredded has brown potatoes
8 oz. cheddar cheese, shredded
1 8 oz. pkg. cream cheese, softened
12 eggs
½ lb. ham, coarsely chopped (deli ham works fine)
Approx. 8 scallions, sliced
½ - ¾ c. tomato, seeded & diced
Salt & pepper to taste

Spray a 13” x 9” baking dish. Layer hash browns on the bottom, and sprinkle about 6 oz. of cheese on top. Bake for 15 minutes at 450. Beat cream cheese until soft, and add eggs and 1 tsp. pepper.

Sauté ham and 5 sliced scallions. Add ham & onion mixture to egg mixture.  Season with salt & pepper. Pour egg mixture over baked has brown layer, then top with tomatoes. 

Bake an additional 12-20 minutes until firm. Sprinkle with remaining cheese and sliced scallions. I’ve done it in advance, baking the hash brown layer, and then covering and refrigerating. I mix up the remaining ingredients, but keep it separate in the fridge, so the potatoes don’t get soggy. Saves a little time if you’re in a hurry in the morning!

Makes 10-12 servings.

Breakfast Casserole

8 slices of bread, cubed
2 c. American or Cheddar cheese, shredded
1 lb. pork sausage
4 eggs
2-1/2 c. milk
¾ tsp. dry mustard (optional)
1 can cream of mushroom soup
½ c. milk

Place cubed bread in bottom of greased 9 x 13 pan. Top with cheese. Brown and drain sausage, place over cheese layer. Beat eggs, milk, and mustard (save ½ c. milk). Pour over pan mixture. Refrigerate overnight. Dilute soup with ½ c. milk, and then pour over top of casserole.  Bake at 300° for 1-1/2 hours.

Whip up this delicious - and pretty! - fruit salad to serve with brunch!

Check out my blog, http://acookingbaker.blogspot.com/ for more recipes for brunch, or anytime.