Your Next Saturday Brunch
Last weekend while I was still home, I whipped up some brunch for my mom and our friend since her birthday just passed. Although this was celebratory, this brunch was so easy to prepare and is perfect for any occasion or just because you’re simply in the mood for a sweet and salty spread. Let me know if any of you try these recipes!
Mushroom, spinach, and cheddar egg bake
The inspo for this dish came from my mom and I wanting to cook a frittata but not being able to put our typical pans in the oven. We ditched the frittata and used all the same ingredients in an easy egg bake, then just popped it in a regular baking dish. I sautéed red onions and mushrooms with a little bit of garlic and herbs (you could also use white onion or shallots for this) until everything was soft and slightly crisp. In the meantime, clean and remove the stems from the spinach and crack 9 eggs into a large bowl. This served 3 people with a little leftover, but you can adjust the number of eggs for how many people you’d be serving. Whisk the eggs with about 1/4 cup of milk (non dairy works, I used almond milk) and a pinch of salt, pepper, and garlic powder. Combine the onion and mushrooms and fold in the spinach. Mix in a cup of cheddar cheese (any melty cheese works here: mozzarella, gruyere…) and pour into a greased baking dish. Top with extra cheddar and bake at 375 degrees for about 30 minutes. For the last 2 minutes I switched the oven to broil for a crispier top.
Lemon & blueberry muffins (made with homemade oat flour, non dairy)
This recipe is completely inspired by Carissa Stanton from Brocc Your Body’s Lemon Blueberry muffin recipe, but I just made some small tweaks. Her recipe is linked here, and the only changes I made were to use homemade oat flour instead of almond flour, add about 1/4 cup of almond milk to the batter, and use olive oil rather than avocado oil. I’ve also used fresh blueberries instead of frozen and it seems like both work pretty much the same. These muffins are always a hit and are literally a one bowl preparation making it super easy to prepare and clean. Soon I’m going to try to swap around the flavors with other seasonal fruits and see how it turns out… Stay tuned!
Crispy herbed breakfast potatoes
Not sure how this is the case, but this was my first time making breakfast potatoes! I wasn’t planning on making these but we had some leftover Yukon Gold’s in our fridge that I didn’t want to waste. I cut the potatoes in fourths to make them bite sized and reheated the same pan that I cooked the onions and mushrooms in. I added about 2 tablespoons of olive oil and threw in the potatoes, cooking them without mixing for about 5-7 minutes. This will allow the potatoes to develop a little bit of a crispy crust. Then I sliced 2 sweet red peppers into thin slices and added them to the potatoes after they had been cooking for around 20 minutes. I cooked this all together with rosemary, thyme, salt, pepper, and garlic powder until the potatoes were completely cooked through. I’ll definitely be making these again, they are so simple yet absolutely delicious.
You can serve all of this with your favorite assortment of berries, personally I’m a strawberry girl :) We didn’t make fresh juice this time but one of my favorite combinations is orange, apple, carrot, and ginger/turmeric. Enjoy these yummy recipes and happy brunching!
with love ♥️,
Sydney
