I love to make brunch for family and friends because you really just need an egg dish, platter of fruit and a basket of baked goods. It’s convenient because many items can be made the night before which frees you up to spend more time visiting with guests.
Breakfast Casserole
Customize to your taste from suggested ingredients:
• 3 cups frozen hash brown potatoes
• ¼ cup shredded cheese – Jalapeño pepper, cheddar, Swiss, or smoked gouda
• 1 cup cooked breakfast meat – sausage, ham or bacon
• ¼ cup diced onions – green, purple, yellow or white
• ¼ cup sliced vegetables – mushrooms, spinach or peppers
• 4 eggs beaten or 1 cup egg substitute
• 1 12-oz. can evaporated milk
• Salt and pepper to taste
Arrange potatoes evenly in the bottom of a buttered 2 quart Baking dish. Sprinkle with your choice of cheese, meat, onions and vegetables. In a medium mixing bowl combine eggs, milk and seasoning. Add egg mixture to dish and bake or refrigerate overnight and bake the next morning. Bake uncovered for 40-50 minutes at 325°. Let stand 5 minutes before serving. Serves 6
• • •
Fresh Berry Salad
Ingredients:
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 2 cups sliced fresh strawberries
• 1 cup boysenberries
• 1 tsp. grated orange rind
• 1 Tbsp. fresh orange juice
Toss fruit together with orange rind and orange juice and serve cold. Serves 6
• • •
Raspberry Almond Coffee Cake
Ingredients:
• 1¼ cups flour
• 1/3 cup sugar
• 1/3 cup butter
• ¼ tsp. baking powder
• ¼ tsp. baking soda
• 1/8 tsp. salt
• 1/3 cup sour cream
• 2 eggs
• ½ tsp. almond extract
• 4 oz. cream cheese
• 4 Tbsp. sugar
• 1/3 cup raspberry jam
• 1/3 cup sliced almonds
Grease and flour a 7-inch spring form pan. In a large bowl mix flour, 6 Tbsp. Sugar and butter with a fork until mixture resembles coarse crumbs. Reserve ½ cup crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg and almond extract; blend well. In greased and floured spring-form pan, spread batter over bottom and 1-2 inch up sides. In a small bowl blend cream cheese, 4 Tbsp. Sugar and egg until smooth. Pour in pan. Carefully spread raspberry jam over batter. Sprinkle reserved crumb mixture on top of jam and top with sliced almonds. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool 15 minutes before serving. Serve warm or cold. Serves 8
About the author: Debbie Denissen writes about food for McKinney Magazine.
