Looking for an easy, delicious Mother's Day Brunch Menu? Check out the recipes below!
Bacon and Cheese Frittata
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/breakfast-brunch-recipes/Bacon-and-Cheese-Frittata
6 Servings
Prep 10 min
Cook 35 min
Ingredients:
5 strips bacon
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
8 large eggs
1/2 cup grated Fontina cheese
2/3 cup crumbled goat cheese
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
1.Preheat the oven to 325°. In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp. Drain on a paper towel, then chop into bite-size pieces.
2.Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet. Add the onion and cook over medium-low heat until softened, about 7 minutes. Let cool.
3.In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently. In a 9- or 10-inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet). Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes. Bake in the oven until the frittata is firm, 20 to 25 minutes.
4.Gently run a rubber spatula around the sides of the skillet to loosen the frittata. Place a serving plate over the skillet and carefully flip the pan to release the frittata.
Brunch Fruit Salad
http://www.tasteofhome.com/Recipes/Brunch-Fruit-Salad
10 Servings
Prep/Total Time: 30 Minutes
Ingredients
1 can (20 ounces) pineapple chunks
2 large firm bananas, cut into 1/4-inch chunks
1 cup green grapes
1 can (15 ounces) mandarin oranges, drained
1 medium red apple, sliced
1 medium green apple, sliced
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
Directions
Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside.
In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving. Yield: 10 servings.
Sunrise Smoothies
http://kidscooking.about.com/od/beverages/r/sunrisesmoothie.htm
There's no need to skip breakfast when you can whip up these sunrise smoothies in no time. Combining the flavors of orange and banana, these sunrise smoothies are sweet, creamy and refreshing.
Prep Time: 5 minutes
Ingredients:
•1 cup ice
•1/2 cup frozen orange juice concentrate
•1 cup vanilla soy milk
•1 medium banana
•1/2 cup vanilla yogurt
•1 Tbsp. honey
Preparation:
1.Place the ice in the bottom of a blender or Vita Mix.
2.Add remaining ingredients. Puree until smooth.
Serve immediately
Cinnamon Rolls
http://www.cookingpanda.com/2011/02/18/how-to-make-cinnamon-rolls-easy-brunch-recipe/
A lot of people think you need to spend an entire day making delicious cinnamon rolls. Well, perhaps. A lot of recipes are definitely set up that way. However if you’ve ever wanted to know How to Make Cinnamon Rolls [this] easy brunch recipe will fit the bill.
Ingredients:
* 1 egg
* 3/4 c. milk
* 3 c. Bisquick
* 2 tbsp. melted butter
* 2 tsp. cinnamon
* 1/2 c. sugar
* 1/4 c. confectioners sugar
* 2 tsp warm water
Procedure:
1. Preheat oven to 350 degrees.
2. Beat eggs in mixing bowl, then mix in Bisquick and milk, until soft and consistent.
3. Lightly knead until soft and smooth.
4. Roll out into 10×8 inch rectangle.
5. Cover evenly with butter, then cinnamon and sugar.
6. Starting with wide, 10 inch side, tightly roll dough. Pinch off edge of roll to seal.
7. Transfer roll to an ungreased baking sheet, seal side down.
8. Using scissors, cut the roll in 1″ increments, almost cutting through to the bottom, but not quite.
9. Bake 15-20 minutes.
10. While baking roll, mix confectioners sugar and water until smooth. After baking, glaze rolls with glaze mixture.
Crisp Spring Salad with Citrus Poppy Seed Dressing
http://www.homemadesimple.com/en-US/FoodandRecipes/Pages/soup-and-salad-brunch-recipes.aspx?TID=c83f88fe-b8e9-4c02-b0ce-089295b04488
INGREDIENTS
For Dressing:
2 tablespoons fresh lemon juice, (approximately 1/2 to 1 lemon)
1/4 cup fresh lime juice, (approximately 2 limes)
3 tablespoons orange juice, no pulp
1 1/2 teaspoons red wine vinegar
1 clove garlic, minced
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 cup olive oil
1/2 tablespoon poppy seeds
Black pepper, to taste
For Salad:
1 bag spring mix salad greens
2 ounces blue cheese, crumbled (add more if desired)
1 cup red grapes
2 medium-ripe Anjou pears, sliced
1/2 cup dried cranberries
1 cup sliced almonds, unsalted
Optional: grilled chicken slices
INSTRUCTIONS
Place all dressing ingredients in a jar with a tight lid and shake vigorously. Let stand in the refrigerator for 30 minutes before serving to blend the flavors.
Rinse and dry salad greens and fresh produce.
Toss all ingredients together in a large salad or serving bowl.
Sprinkle desired amount of dressing over the salad and toss in or serve on the side in small sauce dishes.
Bacon and Cheese Frittatahttp://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/breakfast-brunch-recipes/Bacon-and-Cheese-Frittata
6 Servings
Prep 10 min
Cook 35 min
Ingredients:
5 strips bacon
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
8 large eggs
1/2 cup grated Fontina cheese
2/3 cup crumbled goat cheese
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
1.Preheat the oven to 325°. In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp. Drain on a paper towel, then chop into bite-size pieces.
2.Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet. Add the onion and cook over medium-low heat until softened, about 7 minutes. Let cool.
3.In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently. In a 9- or 10-inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet). Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes. Bake in the oven until the frittata is firm, 20 to 25 minutes.
4.Gently run a rubber spatula around the sides of the skillet to loosen the frittata. Place a serving plate over the skillet and carefully flip the pan to release the frittata.
Brunch Fruit Salad
http://www.tasteofhome.com/Recipes/Brunch-Fruit-Salad
10 Servings
Prep/Total Time: 30 Minutes
Ingredients
1 can (20 ounces) pineapple chunks
2 large firm bananas, cut into 1/4-inch chunks
1 cup green grapes
1 can (15 ounces) mandarin oranges, drained
1 medium red apple, sliced
1 medium green apple, sliced
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
Directions
Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside.
In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving. Yield: 10 servings.
Sunrise Smoothies
http://kidscooking.about.com/od/beverages/r/sunrisesmoothie.htm
There's no need to skip breakfast when you can whip up these sunrise smoothies in no time. Combining the flavors of orange and banana, these sunrise smoothies are sweet, creamy and refreshing.
Prep Time: 5 minutes
Ingredients:
•1 cup ice
•1/2 cup frozen orange juice concentrate
•1 cup vanilla soy milk
•1 medium banana
•1/2 cup vanilla yogurt
•1 Tbsp. honey
Preparation:
1.Place the ice in the bottom of a blender or Vita Mix.
2.Add remaining ingredients. Puree until smooth.
Serve immediately
Cinnamon Rolls
http://www.cookingpanda.com/2011/02/18/how-to-make-cinnamon-rolls-easy-brunch-recipe/
A lot of people think you need to spend an entire day making delicious cinnamon rolls. Well, perhaps. A lot of recipes are definitely set up that way. However if you’ve ever wanted to know How to Make Cinnamon Rolls [this] easy brunch recipe will fit the bill.
Ingredients:
* 1 egg
* 3/4 c. milk
* 3 c. Bisquick
* 2 tbsp. melted butter
* 2 tsp. cinnamon
* 1/2 c. sugar
* 1/4 c. confectioners sugar
* 2 tsp warm water
Procedure:
1. Preheat oven to 350 degrees.
2. Beat eggs in mixing bowl, then mix in Bisquick and milk, until soft and consistent.
3. Lightly knead until soft and smooth.
4. Roll out into 10×8 inch rectangle.
5. Cover evenly with butter, then cinnamon and sugar.
6. Starting with wide, 10 inch side, tightly roll dough. Pinch off edge of roll to seal.
7. Transfer roll to an ungreased baking sheet, seal side down.
8. Using scissors, cut the roll in 1″ increments, almost cutting through to the bottom, but not quite.
9. Bake 15-20 minutes.
10. While baking roll, mix confectioners sugar and water until smooth. After baking, glaze rolls with glaze mixture.
Crisp Spring Salad with Citrus Poppy Seed Dressing
http://www.homemadesimple.com/en-US/FoodandRecipes/Pages/soup-and-salad-brunch-recipes.aspx?TID=c83f88fe-b8e9-4c02-b0ce-089295b04488
INGREDIENTS
For Dressing:
2 tablespoons fresh lemon juice, (approximately 1/2 to 1 lemon)
1/4 cup fresh lime juice, (approximately 2 limes)
3 tablespoons orange juice, no pulp
1 1/2 teaspoons red wine vinegar
1 clove garlic, minced
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 cup olive oil
1/2 tablespoon poppy seeds
Black pepper, to taste
For Salad:
1 bag spring mix salad greens
2 ounces blue cheese, crumbled (add more if desired)
1 cup red grapes
2 medium-ripe Anjou pears, sliced
1/2 cup dried cranberries
1 cup sliced almonds, unsalted
Optional: grilled chicken slices
INSTRUCTIONS
Place all dressing ingredients in a jar with a tight lid and shake vigorously. Let stand in the refrigerator for 30 minutes before serving to blend the flavors.
Rinse and dry salad greens and fresh produce.
Toss all ingredients together in a large salad or serving bowl.
Sprinkle desired amount of dressing over the salad and toss in or serve on the side in small sauce dishes.
