Brunch is the highlight of many great weekend and holiday meals. It’s a time when families and friends come together to enjoy some of the most creatively inspired meals. So here are some friendly, creative, and low-cost inspired brunch meals.
What you will need:
1 cup of shredded cheddar cheese (Mild is a better choice)
1 cup of Mexican cheese
Half a roll of pork sausage
4-6 slices of bacon
½ cup of chopped onion
½ cup of chopped bell pepper
½ cup of green onion (optional)
¼ cup of diced tomatoes (Fresh tomatoes)
2 tablespoons of milk
¼ teaspoon of salt and pepper (optional)
2 Muffin trays (This recipe will make approximately 12 medium or 24 small egg muffins)
2 cups of frozen hash browns
In separate skillets, cook the bacon and sausage thoroughly and crumble them into a large glass bowel. Crack the eggs in the same bowel as the meat and add the milk. Beat the mixture for approximately thirty seconds. Add the cheese, vegetables, and tomatoes. Beat the mixture again for approximately thirty seconds. Add the salt and pepper and mix the ingredients for thirty seconds.
Preheat the oven at 350° for approximately 10 minutes. Spray the bottom of the muffin trays with no-stick spray. Add 2 teaspoons of the frozen hash browns to each section of the muffin tray. Pour the egg mixture over the potatoes, just enough not to run over. Cook each tray for approximately 15-20 minutes (cooking times will vary depending on the oven). It is best to check the muffins with a fork for moistness. An addition to this wonderful recipe is to sprinkle a little extra Mexican cheese over the top and cook for an additional 3-5 minutes. The recipe pairs well with fresh oranges and strawberries or served with crepes.
This is a wonderful, friendly, and creative way of cooking eggs without the smell of eggs lingering throughout the house. I personally hate the egg smell that comes with cooking eggs, so it was about creating a recipe that pleases everyone but doesn’t stink up the house. The vegetables offer a different taste to the meal, while covering all the major food groups. The ideal of making them into muffins was inspired by my children’s love for creative food shapes. Using two different cheeses adds a creative flavoring to the dish. Occasionally, adding diced mushrooms, spinach, and 1 teaspoon of crush red peppers tops the meal off just perfectly. It’s not about being precise with the ingredients but being creative while cooking. Sometimes, I’ll add the potatoes in with the egg mixture or on top the egg mixture in the muffin trays with the potatoes.
What you will need:
1 ½ pounds of smoked sausage (Beef recommended)
8 – 12 red potatoes (Cleaned and diced into cubes)
1 medium onion chopped finely
1 bell pepper chopped finely
1 cup of mushrooms
2 cups of shredded cheddar cheese
Salt and pepper used sparsely
1 stick of margarine
2 large skillets
2 tablespoons of Caribbean Jerk Seasoning
Rinse the potatoes well and dice them into cubes. Melt the stick of margarine in the skillet; add potatoes and ¾ of the onion and bell pepper mixture and all of the mushrooms. Add salt and pepper into the skillet and cook them over a medium heat, until the potatoes are cooked thoroughly. Cut the sausage links in half, then into quarters. In a separate skillet, add the sausage, the Caribbean Jerk Seasoning, and the remainder of the vegetables. Cook in the skillet, over a low heat with a lid, until the sausage is browned and the vegetables are soft (Approximately 10-15 minutes is suggested). After the sausage and potatoes are coked thoroughly, mix them together in a medium baking dish. Preheat the oven on 350°. Top the mixture with cheese and bake for approximately 15 minutes. You want to cook it in the oven until the cheese is completely melted.
Who ever said, smoked sausage was strictly for dinner! It’s all about the meat seasoned well! The Caribbean Jerk seasoning gives the sausage a nice spicy, tangy, and mouthwatering flavor. It is simply to die for. It’s all about taking the traditional morning breakfast side and creating something magical. While it is a greasy meal, it’s a great meal to fill up a crowd, or reheat for later. Using fresh red potatoes offers more freshness and takes less time to cook; when time is of the essence. Feel free to be creative with the types of cheeses used. Occasionally, I’ll substitute the cheddar cheese for Mexican, Feta, or Parmesan.
What you will need:
Box of pancake mix (Hungry Jack is recommended but not required)
Desired fruits and candies
Non-stick cooking spray
Prepare the pancake batter in the mixing bowl as instructed on the box, use buttermilk as a substitute. Spray the muffin trays with non-stick cooking spray. Pour about 1-1½ tablespoons of batter into each slot. Add ½ teaspoon of your desired fruits or candies into each batter. It is ideal to push them into the batter, so that they even bake inside. This will intensify the wonder flavor. Preheat the oven at 350°. Bake the muffins for approximately, 10-15 minutes. Check the muffins with a toothpick to ensure they are cooked thoroughly. Remove the muffin trays from the oven and let stand for 5 minutes before serving. Add butter and syrup and enjoy!
This is a wonderful quick meal to satisfy anyone’s sweet tooth. Using an assortment of flavoring adds for an interesting perk to each muffin. It’s amazingly fun and a quick fix. The children will enjoy playing, figure out the flavor inside and the adults will too. Using the buttermilk as a liquid substitute creates a supreme fluffiness to the batter. Top with your favorite syrup or fruit flavoring. Confection sugar adds appeal the dish prepared on a beautiful platter. Creatively flavoring is the name of the game.
Honey flavor graham crackers