Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Need a good recipe for a brunch this w/e. Something different than the Quiche etc.?

12 Answers

  • 1 decade ago
    Favorite Answer

    Delicious finger food:

    Sausage Balls

    3 cups Bisquik

    1 lb. hot sausage

    2 to 2 ½ cups sharp cheddar cheese grated

    2/3 cup milk or buttermilk

    Tabasco Sauce to taste

    Mix all ingredients and roll into balls. Preheat oven to 350 degrees. Bake for 15 to 20 minutes depending on the size of the balls.

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  • 1 decade ago

    18pack Large eggs.

    4 Pillsbury Crescent roll tubes

    1 Jimmy dean breakfast sausage tube

    2 pack of shredded cheese (your favorite)

    Scramble the eggs lightly... strain and set aside

    Brown the sausage strain and combine in bowl with the eggs.

    Refrigerate the mixture 1hour

    Preheat oven to 375

    Take the crescent rolls and mend the perferated area to form a square. Put the cold egg/sausage mixture in the middle a ball a little bit larger than a golf ball but smaller than a tennis ball. Top with the shredded cheese. Close the crescent roll over the mixture mending with your fingers and place on slightly greased cookie sheet (or spray lightly with pam or olive oil spray).

    Repeat. Heat in the oven until browned. You will have little breakfast pockets that are out of this world!

    Serve with some warmed apples/sugar/cinn/butter mixture:

    Cut up some apples throw in a microwave safe bowl.

    Sprinkle cinn/sugar and slice some butter on top. Heat in microwave until it comes to a bubble. mix and serve.

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  • 1 decade ago

    Make Ahead Brunch Casserole


    4 cups white bread, cubed

    4 ounces cheddar cheese, shredded

    4 ounces Swiss cheese, shredded

    1/4 cup green onion, chopped

    1/4 cup green pepper, diced

    1/2 cup tomato, seeded and diced

    10 eggs, beaten

    4 cups milk

    1 tablespoon parsley, chopped

    1 teaspoon dry mustard

    1 teaspoon salt

    1/4 teaspoon pepper

    1 pound bacon, fried and crumbled


    Generously grease 13 x 9 inch pan. Arrange bread cubes in bottom of dish. Layer cheese, green onions, green pepper, mushrooms and tomatoes on top of bread.

    In large bowl, combine eggs, milk, and seasonings, mix well.

    Pour egg mixture over bread, sprinkle bacon evenly over top. Cover, refrigerate overnight. Heat oven to 325 degree.

    Bake uncovered 50 to 60 minutes or until center is set. Stand 10 minutes before serving

    Asparagus Parmesan Frittata

    Makes 2 servings


    1 tablespoon olive oil

    12 asparagus spears, trimmed, blanched and cut into 2 inch pieces

    1/4 teaspoon chopped fresh tarragon

    coarsely ground black pepper, to taste

    6 eggs

    1/4 cup grated Parmesan cheese


    Preheat the broiler. Heat olive oil in a heavy skillet over a medium high-heat. Add asparagus cook until tender but crisp, about 1 minute. Season with tarragon and pepper. Lower to medium-low heat.

    In a medium bowl, beat eggs with a fork for about 20 strokes. Pour into the asparagus mixture, stirring to incorporate. Add cheese, cover and cook about 3 minutes until eggs set. Place under broiler to brown lightly, for about two minutes. Cut into wedges and serve.

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  • 1 decade ago

    A very simple recipe for you: Get cuban bread flat on the cutting board and cut it in servings from the top down, baste it with pesto dipping sauce and add sliced proscutto and mozarella cheese. Bake in the oven until the cheese melts. I dont like eggy brunches and preferr salty ones.

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  • Anonymous
    1 decade ago


    1 tbsp extra-virgin olive oil

    2 tsp butter

    3/4 lb wild mushrooms (such as shiitake), chopped into bite-size pieces

    1/4 cup sliced green onions

    1 tsp fresh thyme

    5 egg whites

    2 tbsp each chopped fresh herbs (such as chives, parsley, chervil)

    Squeeze of lemon

    Heat oven to 350°F. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

    Nutritional analysis per serving: 123 calories, 5.7 g fat (1.8 g saturated), 13.1 g carbs, 7 g fiber, 5.4 g protein

    Makes 4 servings.

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  • danu
    Lv 5
    1 decade ago

    fruit salad with a plain yogurt, honey, cinnamon, and lemon zest sauce.

    Various breakfast breads<croissants, muffins<savory and sweet>

    Mimosas and bloody marys

    Melon and proscuitto

    a ham or turkey cooked and slightly warm

    Or a crockpot full of oatmeal with small bowls of add-ins<such as cinnamon, maple syrup, blueberries>

    And you could even premake batter and set up a 'make your own pancake' section with one of those portable flat grilles

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  • 1 decade ago

    How about savoury muffins. You could do a mixture of cheese and chives, or ham and sundried tomatoes ...... etc or mix it up with a few blueberry or apple muffins.?

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  • 1 decade ago

    Here's a few ideas... I certainly would not serve all 4! Don't forget big fluffy biscuits w/ choice of jams and soft butter!

    Strawberry Pretzel Salad

    2 c. pretzels, coarsely crushed

    3/4 c. melted butter

    2 Tb. sugar

    8 oz cream cheese

    1 c. sugar

    2 c. Cool Whip

    2 small pkgs strawberry Jello

    2 c. boiling water

    2 (10 oz.) pkgs frozen strawberries

    Layer 1: mix pretzels, melted butter and 2 T. sugar - pat into bottom of 9 x 13 inch pan - bake at 400* for 8-10 minutes until light brown. Let cool completely!

    Layer 2: Mash cream cheese and 1 cup sugar - fold into Cool Whip - Spread on cooled crust.

    Layer 3 - Dissolve strawberry jello in boiling water - add slightly thawed strawberries - Mix until completely thawed. Put into refrigerator until slightly thickened (10-15 minutes). If it doesn't thicken, 1/2 envelope plain gelatin can be added.

    Spread on top of cream cheese layer. Refrigerate.

    Serve in squares when Jello is congealed.

    Serves 12-16.


    Sugar Pie's Very Own Blueberry-Stuffed French Toast Casserole

    Nonstick cooking spray

    9 eggs, beaten

    2 cups milk

    ¼ cup melted butter

    ½ cup maple syrup

    12 cups cubed stale French bread

    1 (8 oz.) package cream cheese, cut into small cubes

    2 cups fresh or frozen blueberries

    Blueberry Syrup or maple syrup (optional)

    Preheat oven to 350ºF. Grease a 3-quart rectangular baking dish with cooking spray; set aside.

    In a smaller bowl combine eggs, milk, butter, and the ½ cup maple syrup. Whisk until combined. Place bread cubes in large bowl; add cream cheese and the blueberries. Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread. Pour into greased casserole dish.

    Bake 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut in squares. Serve with Blueberry Syrup or additional maple syrup, if desired. Makes 12 servings.


    Farmer's Brunch Casserole

    3 cups shredded hash browns or sliced potatoes

    3/4 cup (3 oz.) shredded Monterrey Jack Cheese

    1 cup diced fully cooked ham

    ¼ cup sliced green onions with tops

    4 beaten eggs

    1½ cups milk

    ¼ tsp. pepper

    Optional ingredients: Sliced fresh mushrooms or diced green bellpeppers

    Preheat oven to 350°. Spray 2 quart baking dish / pie plate with nonstick spray. Arrange

    potatoes evenly in the bottom of the baking dish. Sprinkle with cheese, ham and green onions.

    Combine milk, eggs and pepper. Pour over potato mixture. Bake uncovered for 40-45 minutes until center appears set. Let stand for 5 min. before slicing. Serve with fresh melon wedges and fresh berries and sweet bread / muffins.


    Gingerbread Pancakes with Lemon Sauce

    2 Cups Bisquick baking mix

    1 egg

    1-1/3 cup milk

    1/4 cup Molasses

    1-1/2 teaspoon Ginger

    1 teaspoon Cinnamon

    1/2 teaspoon Cloves

    Mix and cook on oiled griddle. Serve hot pancakes with cubed cream cheese and warm Lemon Sauce.

    Lemon Sauce

    1/2 Cup Butter (1 stick)(No substitutes)

    1 Cup Sugar

    1/4 Cup Water

    1 egg, beaten

    3 Tablespoons Lemon Juice

    Mix, cook over low heat, stirring constantly, until smooth. Keep warm.

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  • Anonymous
    1 decade ago

    French Toast, waffles. fruit salad, scrambled eggs, english muffins, muffins, eggs benedict, bloody marys, champagne cocktails, breakfast wraps,

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  • Anonymous
    1 decade ago

    Snicker burittos

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