Show Mom how much you love her with brunch! We've curated some of our favorite brunch recipes, perfect for the spring season. Eggs Baked in Avocado with BaconSpinach, Ham and Gruyere StrataPotato Kale TartLemon-Berry Muffins
Total Time: 40 minutes; 15 minutes active Servings: 4
Looking for a low-carb breakfast? Even your Paleo friends will like this one. Vegetarians can skip the bacon, or use a meatless bacon to add a little smoky crunch. A baked avocado is a lovely surprise, creamy and warm, and a delicious complement to the egg. It's also great scooped up with toast!
Ingredients 1 slice bacon, cooked and crumbled 2 large avocados 4 large eggs Salt and pepper aluminum foil for the pan
Preparation Preheat the oven to 400 F. Cook the bacon and reserve. In a loaf pan or a small casserole pan, use crumpled foil to create a stable base for the avocado halves. Slice the avocado and remove the pit, then spoon out about 2 tablespoons of the avocado flesh where the pit was to make the hollow large enough for the egg. Then skim a thin layer off the surface up to the rim formed by the skin. Set the avocado halves in the pan on the aluminum foil, scrunching the foil to hold them level. Crack each egg and carefully slip into the avocado half. Sprinkle with salt and pepper, then bake for 25-30 minutes, until the whites are completely cooked and the yolk is at the desired level of firmness. Transfer to serving plates and sprinkle with crumbled bacon. Serve immediately.
Total Time: 1 hour Servings: 6-8
Egg strata makes a great addition to any brunch spread. With pieces of bread in the mixture, it’s a heartier version of a frittata or quiche and easily adapted to whatever ingredients you have on hand.
Ingredients 5 packed cups baby spinach 1 tablespoon extra virgin olive oil 1 shallot, thinly sliced 1 1/2 cups chopped Canadian bacon (about 7 1/2 ounces) 4 cups cubed bread (about 12 slices) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 cups grated Gruyere cheese, divided 5 eggs 1 1/2 cups milk
Preparation Preheat oven to 400⁰F and grease an 9 x 5 inch baking dish. Add the olive oil to a large skillet over medium-high heat. Once hot, add the shallot and cook for 2 minutes until softened. Add the spinach and cook for 1-2 additional minutes until wilted. Remove from heat and transfer to a large mixing bowl. Add the Canadian bacon, bread, salt, pepper and 1/2 cup of the grated Gruyere to the bowl. Mix together and transfer to the greased baking dish. In a medium bowl, whisk the eggs and milk together. Add the remaining Gruyere and stir to combine. Pour the mixture evenly on top of the mixture in the baking dish. Bake in the oven for 35-40 minutes until golden brown on top and bubbling. Remove from the oven and let sit for 10 minutes before serving.
Total Time: 1 hour 15 minutes Servings: 8
Ingredients 1 pie crust (see recipe) 1 tablespoon olive oil 1 pound kale 1 1/2 pounds potatoes, unpeeled 1 yellow onion, diced 2 cloves garlic, minced 2 eggs 3/4 cup milk or cream 4 ounces Gruyere cheese, shredded Pinch freshly grated nutmeg Salt and pepper to taste
Preparation Preheat oven to 350°F. Thinly slice potatoes and simmer in heavily salted water 8-10 minutes. Drain and set aside to dry. Remove and discard the tough ribs of the kale from the leafy part. Roughly chop the leaves and blanch in heavily salted, boiling water until tender, about 3-5 minutes. Drain. Submerge kale in a bowl of ice cold water. Drain again and squeeze out any excess water and place in a mixing bowl. Sauté onions in olive oil over medium-high heat until translucent. Add garlic and sauté one minute longer. Add kale, nutmeg, salt and pepper and stir. Remove from heat and let cool. In the meantime, roll out the pie crust and lay it/form it into a 9” tart pan. Once the kale mixture is cooled, add slightly beaten eggs, milk or cream, and half of the cheese. Arrange half of the potatoes in a single layer of concentric circles over the crust. Spread most (about 3/4) of the kale mixture over the potatoes. Arrange the other half of the potatoes over the kale. Sprinkle the rest of the kale mixture and the other half of the cheese over the top. Bake for 40-45 minutes or until golden brown on top. Let cool slightly. Cut into wedges and serve. Serving Suggestions
This recipe makes for a hearty and comforting main dish without being overly heavy. Serve with a side salad or a light, broth-based soup.
Total Time: 40 minutes Servings: 12 muffins
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar.
Ingredients 1 lemon 1/2 cup sugar 1 cup nonfat buttermilk, (see tip) 1/3 cup canola oil 1 large egg 1 teaspoon vanilla extract 1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip) 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups fresh or frozen (not thawed) berries (raspberries are pictured in the image)
Preparation Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in berries. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.