The best thing about brunch, that delectable combination of breakfast and lunch, is that it’s fun. Whether you prepare traditional breakfast fare or make super salads, the idea is to keep the atmosphere light. According to Smithsonian.com, the word “brunch” first appeared in print in Hunter’s Weekly in 1895, when British author Guy Beringer sang its praises, saying “Brunch is cheerful, sociable and inciting.”
In that spirit, here a few tried and true recipes.
Scrambled Egg Muffins (I found this on allrecipes.com and keep going back to it).
½ pound bulk sausage
½ cup chopped onion
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded cheese (I’m a cheese lover so tend to use at least a cup).
Preheat oven to 350 degrees. Lightly grease 12 muffin cups, or line with paper muffin liners.
Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10-15 minutes; drain.
Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
My Big, Fat Greek Salad
Everyone loves my Greek salad-and it’s so easy to throw together! Serve with pita bread.
1 head of Romaine lettuce
2 tomatoes cut into chunks
1 red onion, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell paper, sliced
2 medium cucumbers, sliced
1 13 oz. can pitted black olives
1 cup crumbled feta cheese
6 tbsps extra virgin olive oil
1 tsp dried oregano
1 lemon, juiced
Combine vegetables in a large bowl and top with olives and cheese. In a small bowl, whisk olive oil, oregano, lemon juice, and black pepper. Pour the dressing into the salad and toss.
Sally Forth’s Sausage Dip
For heartier appetites, this recipe satisfies.
1 lb. ground beef
1 lb. pork sausage
1 lb. Velveeta cheese, melted in microwave
1 lb. cheddar cheese, melted in microwave
1 onion, chopped
1 14 oz. can of diced tomatoes
1 can cream of mushroom soup
Chips (the sturdy kind made for dipping)
Brown ground beef, sausage and onion. Drain excess grease and add melted cheese. Add the other ingredients and serve warm with chips.