7 Weekend Brunch Recipes

Servings:

INGREDIENTS

red potatoes

butter, melted

cheddar cheese, shredded

eggs, whisked

chives, chopped

garlic salt

oregano

pepper

PREPARATION

Preheat oven to 400°F/200˚C.

Peel and grate the potatoes.

Drop shredded potatoes into a large bowl of ice water to remove surface starch.

Strain or squeeze potato shreds and transfer to a large bowl.

Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.

Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.

Bake at 400°F/200˚C for 40–45 minutes or until brown and crispy.

Allow to cool for 5 minutes.

Enjoy!

Servings: 2–4

INGREDIENTS

slices white bread

eggs

milk

vanilla extract

cinnamon

Filling:

cream cheese

honey

cinnamon

Garnish:

Powdered sugar

Syrup

PREPARATION

. Preheat oven to 400˚F/200˚C.

. Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.

. Roll each slice of bread flat with a mason jar or rolling pin.

. Put about 1 tablespoon of filling in the center of a slice.

. Place another slice directly on top, as if you were making a sandwich. (Be careful not to press down on the center so the filling doesn’t spread.)

. Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.

. Use a knife to refine the edges of the circle. Gently release pocket from lid.

. Press down firmly on the outer edges of the pocket with a fork to make indentations.

. Repeat steps 4–9 for each pocket. Set pockets aside.

. Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.

. Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.

. Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.

. Arrange 4 pockets on baking rack. Bake at 400˚F/200˚C for 15–25 minutes or until golden brown.

. Let cool for 5–10 minutes.

. Garnish with powdered sugar and syrup. Enjoy!

Servings: 4–5

INGREDIENTS

Cheese Sauce:

butter

flour

milk

shredded cheddar cheese

chopped green chiles, undrained

salt

Enchiladas:

package hot ground pork sausage

butter or margarine

onions, diced

Green pepper, diced

fresh cilantro, chopped

large eggs, beaten

Salt,

Pepper,

8-inch flour tortillas

jalapeño, diced

Cherry tomatoes, halved

PREPARATION

. Preheat oven to 350˚F/180˚C.

. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.

. Whisking constantly, add milk stir until thickened.

. Add shredded cheddar and shredded jalepeño.

. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.

. Drain well, pressing between paper towels.

. Melt butter in a large nonstick skillet over medium heat, then add green onions and cilantro. Sauté 1 minute.

. Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist.

. Remove from heat, add 1½ cups cheese sauce and sausage.

. Spoon about ⅓ cup egg mixture down the center of each flour tortilla; roll up. Place seam-side down in a lightly greased medium baking dish. Pour remaining cheese sauce evenly over tortillas.

. Bake at 350°F/180˚C for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Servings: 3–4

INGREDIENTS

olive oil

diced sweet potatoes (about 2 large potatoes)

yellow onion, diced

red pepper, sliced

Salt,

Pepper,

paprika

cumin

spinach

black beans

PREPARATION

. Heat olive oil on medium heat in a large pan.

. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin and stir. 3. Cook for 10 minutes, occasionally stirring.

. Add spinach and cook for an additional 5 minutes. Lastly, add the black beans and stir until all ingredients are well-blended.

. Serve up with eggs and avocado or on its own.

. Enjoy!

Servings:

INGREDIENTS

Muffins:

large egg, beaten

light brown sugar

granulated sugar

butter, softened

sour cream (Greek yogurt may be substituted)

vanilla extract

ripe bananas

all-purpose flour

baking soda

baking powder

Cream Cheese Filling:

large egg

softened cream cheese (½ block)

granulated sugar

all-purpose flour

PREPARATION

. Preheat oven to 350˚F/180˚C.

. To prepare the bread, combine egg, sugars, butter, sour cream, and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.

. Add flour, baking powder, and baking soda, and mix lightly to combine. Set aside.

. To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.

. To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, and top off with another layer of bread batter.

. Bake at 350˚F/175˚C for 20–25 minutes. Baking times may vary. Muffins are done when a toothpick inserted in the center comes out clean.

. Allow muffins to cool for 15 minutes.

. Enjoy!

Servings:

INGREDIENTS

hash browns

salt

black pepper

paprika

vegetable oil

eggs

heavy cream or whole milk

slices bacon

cheddar cheese

fresh chives, chopped

Serve with ketchup or hot sauce (optional)