Brunch Ideas

I love stuffed franch toast! Here is a nice recipe which I like because you also bake it. Baking it is nice because it helps you avoid soggy toast. This recipe is for banana, but I would also suggest trying strawberry jam and cream cheese. INGREDIENTS 4 ripe bananas, mashed 8 slices French bread 1/2 cup milk 2 eggs 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cast iron or other ovenproof skillet with cooking spray and then heat over medium heat. Spread mashed banana on top of 4 slices of bread. Place remaining four slices on top. In a bowl, whisk together milk, eggs, vanilla and cinnamon. Dip bread in egg mixture for 45 seconds on each side then place in skillet. Cook bread for two minutes on each side. Place bread on an ungreased baking sheet and bake in preheated oven for 8 minutes, until golden. Serve warm. Source: http://allrecipes.com/Recipe/Karens-Baked-Banana-Stuffed-French-Toast/Detail.aspx

What about a quiche? There's a recipe for a mushroom and swiss cheese quiche that is amazing and light. Also add some fruit, maybe a tartlett or crepe on the menu as well. Recipe - a package of mushrooms - 2 cups of shredded swiss cheese - 1/2 cup of chopped onion (optional, I hate onion so I leave it out) - 2 cups of milk - 4 eggs - 1/2 biscuit baking mix - 1 teaspoon of salt - 1/2 teaspoon of pepper - 1/2 teaspoon red pepper -Preheat oven to 350 degrees -Spray pan with cooking oil -slice mushrooms and save some to place on for the top of the quiche. -Place a single layer of mushrooms on the bottom of the pan. -Chop onion and evenly layer over the mushrooms -Sprinkle 3/4 of Swiss cheese over this. -Mix eggs, biscuit mix, salt, pepper and red peppers in a mixing bowl. -Pour egg mixture over the mushrooms, onion and cheese layers. -Layer the remaining mushrooms on top. -Bake for 50 minutes -Sprinke the rest of the cheese on top and return to over for about 10 minutes or until golden brown. Makes about 6 large servings.

you must prepare a wonderful ham clubhouse . . . sandwich , spread with some mayonnaise , cooked ham , american cheese singles , lettuce , tomato slices , sour cream and another sandwich. slice into triangle or make 4 small squares but arranged in the tray into little triangles and stick with a decorative skewer or toothpick with slice of pickle and hotdog on top. serve with a tray of salad sticks of carrots , celery , cucumber and pieces of lettuce leaves with a dip of light ranch. you can also have some baked potato with butter , parsley flakes , topped with melted cheese and bacon bits.a platter of onion rings or french fries will go with this too and a dessert like brownie bars or apple pie will be wonderful then assorted fruit juices , sodas and fruit punch will make this BRUNCH perfect.

One very simple idea is bread sandwich. Cut the bread in roundshapes by using cookie cutter then spread thin layer of mayo in one side of each bread piece. Cut cheese slices in same size by using the same cookie cutter. Cut slices of right sized tomatoes which can fit well in the size of cheese and bread pieces. Now first keep a right sized torn lettuce then put cheese then tomato and then again the bread slice. Off course the mayo side will be inside. This makes good snacking as well as fulfilling.

You could make a queesh. It looks fancy but is verry easy. Buy a prepared pie crust and in a bowl whisk up eggs, milk, cheese, and vegies like spinach. Bake in the oven at 350 for about an hour til firm. Try searching online for recipes.

Try making puff pastry turnovers.Just fill with your favourite vegetable or any other filling,and bake in a 400F oven for 15 mins until golden.I like to make potato fillings for puff pastry and bake it.We call it curry puffs,and it is really yummy with some tomato ketchup on the side.You could make fritters using tempura batter with prawns, or any other fish you like.I am not sure which fish would stand up to deep frying,so maybe you could just research that on the net.Another idea is to rub some garlic on slices of french bread and toast it in a hot oven/grill.You could serve this with dips like hummus,a roasted red pepper dip, or any other dip you like.Some people like to serve it with pate-which I believe is a kind of thick paste made with a variety of ingredients.

I often spend the night at some friends house after a party (this way no one drives home after drinking). So as not to feel like a free-loader I often bring breakfast. Below is my favorite recipe for a "breakfast cassarole" or Strata. These are easy to make, not very pricey, and always a hit. Plus they are totally flexible to many variations... Hope you like it! Easy Strata and Variations SUBMITTED BY: USA WEEKEND columnist Pam Anderson Original recipe yield: 12 servings INGREDIENTS 1 pound each of prepared meat and vegetable (optional) OR 1 pound each of 2 prepared vegetables (optional) 1 quart half-and-half 12 eggs 1 teaspoon salt and several grinds of pepper 12 slices fluffy white bread (you can also use hash browns) 12 ounces extra-sharp cheddar cheese, grated 1/2 cup thinly sliced scallions DIRECTIONS Saute mushrooms in 1 tablespoon of oil. Season with salt, and set aside. Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray. Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.) Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.

You can try this brunch strata. I hope you will enjoy this. 3 cups sliced fresh mushrooms 3 cups chopped zucchini 2 cups cubed fully cooked ham 1 1/2 cups chopped onions 1 1/2 cups chopped green pepper 2 garlic cloves, minced 1/3 cup vegetable oil 2 (8 ounce) packages cream cheese, softened 1/2 cup half-and-half cream 12 eggs 4 cups cubed day-old bread 3 cups shredded Cheddar cheese 1 teaspoon salt 1/2 teaspoon pepper DIRECTIONS In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside. In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture. Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Corny Beef Brunch INGREDIENTS 3 (15 ounce) cans corned beef hash 12 slices American cheese 12 eggs 1/2 teaspoon pepper DIRECTIONS Spread hash in the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Layer cheese slices over hash. Beat eggs and pepper; our over top. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Chicken Brunch Bake INGREDIENTS 9 slices day-old bread, cubed 3 cups chicken broth 4 cups cubed cooked chicken 1/2 cup uncooked instant rice 1/2 cup diced pimientos 2 tablespoons minced fresh parsley 1 1/2 teaspoons salt 4 eggs, beaten DIRECTIONS In a large bowl, toss bread cubes and broth. Add chicken, rice, pimientos, parsley and salt if desired; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Pour eggs over all. Bake, uncovered, at 325 degrees F for 1 hour or until a knife inserted near the center comes out clean. WELCOME TO MYLOT