By Linda Arceo
Missed breakfast? No worries! Not quite breakfast, not quite lunch, today we are talking about brunch. Weekend mornings are prime brunch times because you can turn your late breakfast into a totally different and more relaxed meal. So, grab your mimosa or Bloody Mary and plan your weekend brunch using three of my favorite recipes.
Bell Pepper Potato Frittata
If you are looking for a recipe to elevate your weekend brunch my Bell Pepper Potato Frittata should be on your list. This delicious, savory recipe may appear intimidating to make, but is actually quite easy. A great way to repurpose leftovers and one frittata goes a long way when paired with fresh fruit or a side salad.
6 servings | Cook time 35 minutes
Ingredients
- 8 whole large eggs
- salt and black pepper, to taste
- 2 dashes hot sauce, optional
- 2 TBSP butter
- 1 whole medium onion, sliced thin
- 2 cups pre-cooked roasted baby potatoes, halved
- 2 cups green bell pepper, sliced into thin strips
- French Fried Onions, optional
Directions
Preheat the oven to 375 F.
Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in hot sauce if using and set aside.
In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add peppers and cook for a couple of minutes. Add potatoes and cook for another few minutes.
Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for about one minute to set the edges, then put the skillet in the oven.
Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set and slightly browned on top.
Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm. Garnish with french fried onions (optional).
Big Batch Nut
and Seed Granola
Granola is a versatile addition to your weekend brunch menu and this Big Batch Nut and Seed Granola is perfect for a crowd. Use this granola to finish fruit and yogurt parfaits or add it to yogurt bowls, top your favorite pancake recipe or serve us individual-sized portions for a nutritious snack after a day at the beach or during your walk, bike or hike.
8 servings | Cook time 50 minutes
Ingredients
- 10 cups oats
- 2 cups shredded coconut
- 2 cups chopped nut mix
- 1/2 cup sunflower kernels
- 2 cups wheat germ
- 1/2 cup sesame seeds
- 1 cup honey
- 1 cup coconut oil
- 1 TSP vanilla
- 1 TBSP cinnamon
- 1/3 cup water
Directions
Preheat oven to 325 degrees.
Mix oats, coconut, nut mix, sunflower kernels, wheat germ and sesame seeds together.
Mix honey, coconut oil (melted), vanilla, cinnamon and water together. Add to first mixture.
Spread onto oiled baking sheets with raised sides. Bake at 325 degrees for 40 minutes. Stir a couple of times during baking. Let cool and store in a large storage container.
Breakfast Naan Pizza
Pizza is always a solid choice, but pizza for brunch is next level. My Breakfast Naan Pizza serves up bites of your favorite breakfast foods and can be easily personalized according to taste and preferences.
4 servings | Prep time 15 minutes
Ingredients
- 4 pieces of Naan bread
- 6 strips of turkey bacon sliced
- 2 pieces of Canadian ham (or pork roll) chopped
- 4 sausage links chopped
- 1 cup shredded Mozzarella cheese
- 4 large eggs
- 2 TBSP finely chopped flat leaf parsley
- 1 TBSP thinly sliced green onion
- salt and black pepper to taste
Directions
Preheat over to 400 degrees.
Fry the bacon in a large sauté pan over medium-high heat until crisp. Let cool and cut into small pieces.
Chop Canadian ham into small pieces, cook until browned.
Cook sausage until browned, slice into pieces.
Place the Naan bubble side up on a baking tray, sprinkle with mozzarella cheeses, cooked bacon, cooked Canadian ham and cooked sausage.
Crack one egg onto each piece of Naan and season with salt and pepper. Do not break yolk.
Place Naan on middle rack of the oven and heat for 10-12 minutes or until the cheese is melted and the egg yolks are cooked. Remove from oven and sprinkle with the parsley and green onions. Slice and serve immediately.
Linda Arceo is the owner and content creator behind the food, drink and travel blog Giggles, Gobbles and Gulps. Linda is a digital influencer and freelance writer focusing on food, travel, lifestyle and culinary tourism. Linda’s blog can be found at www.gigglesgobblesandgulps.com and you can follow her on Instagram at @GigGobGulp.
