MISSION,
Kan., May 9, 2024 /PRNewswire/ -- (Family
Features) Few things go together quite like fresh spring air, warm
sunshine and a menu made up of delicious brunch bites. Whether
you're hosting a crowd or simply gathering your loved ones around
the family table for quality time together, a menu of morning
favorites can appease appetites of all kinds.
From sweet to savory and back again, you can turn your
mid-morning meal into a full-blown feast with a menu made up of
pleasing dishes such as this French Toast Casserole, which can
serve as a make-ahead twist on the breakfast classic; customizable
Breakfast Burritos that pack a protein punch; and a bite-sized
treat like Double Chocolate Chip Mini Muffins for a sweet finishing
touch to any brunch occasion.
Find more recipes to inspire your next brunch menu at
Culinary.net.
Warm Up with a Fresh Casserole
An exciting twist on a breakfast classic, it's hard to beat this
French Toast Casserole when putting together your brunch spread.
Crisp on top while soft and moist in the middle, it comes fresh out
of the oven with the aroma of maple syrup and pecans that will have
the whole house eager for a bite. It's easy enough to make fresh in
the morning but can also be prepared the night before so all you
have to do is add the topping and pop it in the oven.
French Toast Casserole
1 loaf French
bread (about 1 1/2 pounds), cut into 1-inch cubes
5 large eggs
1 1/2 cups unsweetened milk
2 tablespoons
brown sugar
2 teaspoons
vanilla extract
1 teaspoon
cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
maple syrup, for
serving
Topping:
2 tablespoons
unsalted butter or coconut oil, melted
2 tablespoons
brown sugar
1/2 cup chopped pecans
1 cup frozen
strawberries
1 cup frozen
blueberries
confectioners' sugar, for
dusting
Grease 9-by-13-inch baking dish. Place bread cubes in baking
dish. In large bowl, whisk eggs, milk, brown sugar, vanilla,
cinnamon, nutmeg and salt. Pour mixture evenly over bread
cubes.
If making casserole ahead, cover baking dish and refrigerate
overnight. If baking immediately, let stand 30 minutes at room
temperature to allow bread to soak up egg mixture.
Preheat oven to 350 F.
To make topping: Drizzle casserole with melted butter and
sprinkle with brown sugar and pecans. Top with strawberries and
blueberries.
Cover and bake 35 minutes then uncover and bake 10-20 minutes,
or until topping is browned and egg mixture has mostly set.
Remove from oven, cover loosely with foil and let stand 10
minutes. Dust with confectioners' sugar. Serve with maple
syrup.
Brunch with a Powerful Punch
When you're craving something hearty and rich, switch up your
brunch habits with wholesome and filling Breakfast Burritos. With
protein to keep you full, veggies for a touch of added nutrition
and hot sauce to pack a powerful punch of flavor in every bite,
this hearty recipe will keep you full and bursting with energy
until your next meal. Plus, they're easy to make in a matter of
minutes and totally customizable to accommodate every palate.
Breakfast Burritos
Servings: 4
2
teaspoons canola oil
1 small red
onion, diced
1 red bell
pepper, seeded and diced
1 can black
beans, drained and rinsed
1/4 teaspoon red pepper
flakes
salt, to taste
pepper, to taste
4 eggs
4 egg
whites
1/2 cup shredded pepper jack
cheese
nonstick cooking
spray
4 flour
tortillas
1/4 cup sour cream
1/4 cup salsa
1 large
tomato, seeded and diced
1 avocado,
sliced
hot sauce (optional)
In large skillet, heat canola oil over medium heat. Add red
onion and red bell pepper; cook 8 minutes. Add black beans and red
pepper flakes; cook 3 minutes. Season with salt and pepper, to
taste. Transfer to dish.
In medium bowl, whisk eggs and egg whites. Stir in cheese until
combined. Heat large skillet over low heat, add egg mixture and
scramble 3 minutes, or until cooked through.
Spread sour cream over tortilla. Spread salsa over sour cream.
Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over
bean mixture. Top with diced tomatoes and avocado. Drizzle with hot
sauce, if desired. Roll-up burrito. Repeat three times with
remaining ingredients and serve.
Bite-Sized Chocolate Delights
Flavorful French toast, filling breakfast burritos and favorite
fruits make a feast to look forward to, but no brunch spread is
complete without a chocolatey bite to cap off the meal. In fact,
make it a double.
These Double Chocolate Chip Mini Muffins offer a combination of
two kinds of rich chocolate complemented by the caramel notes of
C&H Light Brown Sugar for an irresistible dessert in bite-sized
form. Tiny, tasty treats are a perfect way to send guests off with
one sweet final bite.
Visit chsugar.com to find more delectable dessert recipes.
Double Chocolate Chip Mini Muffins
Muffin Batter:
2 cups all-purpose
flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking
soda
1/2 teaspoon salt
1 package (10
ounces) mini semi-sweet chocolate chips
2 large eggs
1/2 cup C&H Light Brown Sugar,
packed
1/2 cup C&H Granulated Sugar
3/4 cup sour cream
1/2 cup vegetable oil
1/2 cup whole milk
1/2 teaspoon instant espresso
(optional)
2 teaspoons
vanilla extract
2 tablespoons
flaked sea salt (optional)
Preheat oven to 350 F. Line mini muffin pan with mini cupcake
liners.
In large mixing bowl, use whisk to combine flour, cocoa powder,
baking soda and salt. Add chocolate chips and stir to ensure
chocolate chips are coated in flour mixture.
In separate large mixing bowl, use wire whisk to whisk eggs and
sugars until ingredients are combined and sugars are dissolved. Add
sour cream, oil and milk. Whisk again to combine. If using espresso
powder, add to vanilla then add to wet ingredients. Whisk vanilla
espresso mixture into other liquid ingredients.
Pour liquid ingredients on top of dry ingredients. Using rubber
spatula, mix until just combined, being careful to not overmix.
Batter should be thick and shiny.
Using tablespoon or two spoons, spoon muffin batter into liners.
Batter should be filled almost to top of each liner. Top each
muffin with flaked sea salt before baking, if desired.
Bake muffins on center rack 6 minutes. Rotate pan and bake 6
minutes, or until toothpick inserted in muffin comes out clean.
Once muffins finish baking, place muffin pan on cooling rack to
cool completely.
Michael French
mfrench@familyfeatures.com
1-888-824-3337
editors.familyfeatures.com
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SOURCE Family Features Editorial Syndicate