Brunch - quick and easy recipes - page 34

This recipe is presented by Eggland’s Best. Maple syrup and bacon are a winning duo, pairing sweet and salty flavors. Remember to do the first part the night before, so the French bread can soak in the egg mixture overnight. Toasting the pecans draws out their flavor, making this rendition even more satisfying. This easy make-ahead dish, a twist on the traditional French Toast recipe, is ideal for holiday mornings.

This recipe is presented by Eggland’s Best. You had us at bacon. Then you sealed the deal with fluffy, flaky crescent rolls melded into easy-to-eat muffin cups. These tarts are a convenient grab-and-go breakfast idea during the busy workweek or an appetizer any time of day.

This recipe is presented by Eggland’s Best. Grazie, Italians, for this colorful torte that can be served for breakfast, brunch, lunch or dinner. Refrigerated crescent rolls make accomplishing a flaky crust a snap. Toss in the vegetables, meats, and cheeses and you’ve got yourself a well-rounded meal in one elegant torte.

This recipe is presented by Eggland’s Best. A little smoky, a little sweet, and a little tangy, this cornbread will be a great addition to your chili or hearty stew. The cream-style corn and sour cream provide moisture to the cornbread, also lending a dash of tang. Use cooking spray, butter, or shortening to grease the casserole dish.

This recipe is presented by Eggland’s Best Eggs Benedict, a brunch favorite, fuses with the popular appetizer of spinach-and-artichoke dip for a special, decadent morning-style meal. When choosing an artichoke, look for tightly packed leaves. A few black spots are fine because the artichoke has an enzyme that causes blackening as soon as it makes contact with air.

This recipe is presented by Eggland’s Best. Bite-sized cheesecakes are easier to make, transport, serve, and eat for parties or any occasion. Use paper muffin cups, or any tart or bite-sized baking cup. Top it off with berries, cherries, or even mango slices to complement the creaminess.

This recipe is presented by Eggland’s Best. Want to cut out your white carbs while enjoying a delicious, hearty breakfast? Meet the sweet potato and turkey frittata. It’s filled with vitamin-packed sweet potatoes, skim milk and partially skim mozzarella, and good protein from eggs and turkey. The only difference between a quiche and frittata is a crust, and with all this goodness, you won’t miss it.

This recipe is presented by Eggland’s Best. Salt, pepper, mayonnaise, and paprika don’t always cut it when it comes to deviled eggs. Using fresh, refrigerated salsa gives the egg yolk filling a zesty zing that makes this picnic staple more exciting. If you’re not making your own salsa, look for fresh, pre-made salsa in your grocery store’s deli section. Mild, medium, or hot: It’s your choice. And sour cream lends a more Southwestern-style creaminess.

This recipe is presented by Eggland’s Best. When you’re tired, out of time, or just want the comfort of simplicity, brinner (breakfast for dinner), is a welcome solution. This isn’t any old grilled cheese, though. The sausage and egg pack an extra protein punch.

This recipe is presented by Eggland’s Best. It’s kinda like pizza, but not. We know toast is the thing lately because it’s simple and flexible to whatever mood you’re in or whatever ingredients are in your kitchen. The Italian Style Breakfast Toast is a guilt-free way to incorporate pizza into breakfast, or eggs and toast into your lunch or dinner —however you choose to look at it. The recipe doesn’t take much, but it’s surely more interesting than plain ol’ bread and butter.

This recipe is presented by Eggland’s Best. This is one of those recipes in which you throw everything into a casserole dish, refrigerate, bake, and voila! French Toast Strata, a special occasion breakfast or brunch centerpiece. The hardest part may be remembering to mix the ingredients ahead of time so you can refrigerate the dish between 2 hours and overnight. The easiest part? Savoring the sweet results.

This recipe is presented by Eggland’s Best. The ingredients are the same as a traditional breakfast of eggs, toast, and bacon, but this recipe is anything but ordinary. Transform your toast by de-crusting it, rolling it flat, and giving its bottom a slick maple-butter coating. When you bake the eggs correctly, each serving should offer the chance for a fork to pierce the yoke and send the golden liquid running.

This recipe is presented by Eggland’s Best. Is it breakfast or is it dessert? Is it Italian or French? Who cares, when it’s so delicious? For such a fancy fusion, the steps are relatively easy. Don’t forget to sprinkle your rolls with powdered sugar for the final flourish.

This recipe is presented by Eggland’s Best. Impress your friends and family with chocolate-almond dessert crepes for a brunch or dinner party dessert. You’ll need an 8-inch nonstick skillet, a wire rack for cooking the crepes, and wax paper for stacking them. To pipe the chocolate filling down the center of each crepe, stuff it into a zip-lock plastic bag and snip off ½ inch at one corner to create your own pastry bag.

This recipe is presented by Eggland’s Best. Everything is better in a bread bowl. Anchor this meal right by choosing the best, most crusty dinner rolls you can find. Larger bread will work too. This dinner is something kids will love, giving a whole new meaning to pizza.

Creamed spinach can be clunky, rich with so much cream and butter the spinach itself is an afterthought. Start by reducing cream while infusing it with a subtle hit of onion. Separately, wilt the spinach, drain off the excess liquid, then add the reduced cream, season, and serve. For a classic steakhouse dinner, pair this creamed spinach with Roasted Herbed Beef Tenderloin, a Caesar Salad, and Dilled Potato Gratin.