RSS Feed

Category Archives: Brunch

Mini Scrambled Egg Muffins

This was a really great dish to entertain with, it was easy to put together and was easy to put in the oven and forget about while I got other things ready.  You can customize this very easily, and just throw in whatever you like!  These also tastes great the next day after about 20 seconds in the microwave.  I think these would also freeze well.  I will probably be making a batch of these to freeze, soon and will confirm this theory!

This made 20 mini muffins.

8 eggs

1 TBS heavy whipping cream (I just had a little bit of this on hand, you could definitely substitute milk)

2 TBS mayonnaise

1/2 pound of sausage

1/2 can fire roasted tomatoes

1/4 cup cheddar cheese

Brown the sausage in a skillet.

Crack eggs into a large bowl and add the cream or milk.  Scramble gently.  Add in the mayonnaise (it helps give the eggs a nice puff while baking) and mix again.  Add in the sausage, cheese and tomatoes (I used fire roasted tomatoes with green chilies).  Make sure it is combined well, but don’t over mix it.  Line your muffin tin with only the foil cupcake liners.  Spoon in the egg mixture into the each opening, filling about 2/3 full.

Bake at 350 until they have risen a bit and are don’t give any wiggle in the middle when you jiggle the pan, about 20-25 minutes.

This slideshow requires JavaScript.

Advertisements

Stuffed French Toast Sliders

These stuffed french toast sliders are incredibly delicious and very simple to make.  They are such a great serving size for a brunch; it would be a very easy recipe to multiple and make for a crowd.  You could do this with any type of fruit you want as the stuffing.  This was on the menu for a recent birthday brunch and it will probably be on the menu of every brunch I host in the future!

Slider rolls(1-2 per guests)

1 block cream cheese

about 2 TBS sugar

2 cups fresh strawberries, chopped in small bite size pieces

2 eggs

2 TBS milk

1 tsp almond extract

Using a long serrated knife to cut a pocket into each roll (it will look like it has a little mouth dying to be filled with sweet and scrumptious cream cheese and strawberries!).  Place cream cheese in a bowl and let it come to room temperature.  Mix sugar and cream cheese with an electric mixer until it’s whipped and fluffy and perfectly sweet.  Stir in the fresh strawberries until well incorporated.  Fill each roll with about 1 or 2 TBS of the filling.  In a large bowl or dish whisk the eggs and milk together until it’s bubbly and frothy.  Add in the almond extract and whisk again until it’s mixed.  Dip each roll into the batter and coat completely.  Heat the griddle to high (and grease or butter if yours isn’t nonstick).  Place each roll on the griddle.  The filling will ooze a bit, but it will harden a bit and stick to the roll.  Make sure you flip the rolls and get each side nice and browned.  Depending on the type of roll you have, flip it to each side (not just the top and bottom).  Serve with regular syrup or for a special treat with strawberry syrup!

They turned out really well, but I think the next time I make it I think I’ll brown them and then put them in a baking dish and bake them for 10 or 15 minutes to make sure that the filling and middle gets nice and cooked and warmed.

This slideshow requires JavaScript.