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Quick Easter Brunch

Posted by Melissa Schmalenberger on April 17, 2011 in Family, Food, Holidays, life, Moms |

So in the wee hours of the morning I made breakfast for 10 post prom goers and lived to tell about it. While I assembled what I was going to make, I thought to myself this would be a great Easter brunch recipe. The meal was easy to put together and the Creme Brulee French Toast can be made the night before. I like to make it look like things were much harder than they really were…impress your friends and family without having to spend time in the kitchen. If a bunch of starving teenagers would like it and if I could make this at 4:30am I think anyone can do it. I have included the links to the blogs and websites where I found the recipes.

Menu:

Non-alcoholic Mimosas: 1 can frozen concentrate orange juice and 1 bottle of sparkling cider

Candied Bacon

Crème Brule French Toast

Scrambled Egg Brunch Bake

Fruit Salad: Use whatever fruit you like

Candied Bacon

Ingredients:

  • 1 cup packed light brown sugar
  • ¾ teaspoon cayenne pepper
  • ¾ tsp black pepper
  • 1 pound thinly sliced bacon

Directions:

  1. Preheat the oven to 350 degrees F. Line a broiler pan with aluminum foil, and position broiler rack on top of pan. Lightly coat the rack with the vegetable oil.
  2. Combine the brown sugar, cayenne and black pepper in a shallow dish, stirring to mix well. Press 1 side of each slice of bacon firmly into the spiced sugar to coat well. Arrange the slices of bacon on top of the broiler rack in a single layer, sugared-side up. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly. Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes. Transfer to paper towels to drain briefly, then to a plate or serving dish to cool. (Can be made several hours ahead) Serve warm or at room temperature.

Crème Brule French Toast

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 6 French bread slices
  • 5 eggs
  • 1 1/2 cups half-and-half cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
  • 1/4 teaspoon salt
     

Directions:

1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9×13 inch baking dish.

2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

 3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.

4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Scrambled Egg Brunch Bake

Ingredients:

  • 2 (8 ounce) cans refrigerated crescent rolls
  • 4 ounces thinly sliced deli ham, julienned
  • 4 ounces cream cheese, softened
  • 1/2 cup milk
  • 8 eggs
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons chopped green onion
  • 1 teaspoon butter
  • 1/2 cup shredded Cheddar cheese

Directions:

1.Unroll each tube of crescent dough (do not separate rectangles). Place side by side on a greased baking sheet with long sides touching; seal seams and perforations. Arrange ham lengthwise down center third of rectangle.

2. In a mixing bowl, beat cream cheese and milk. Separate one egg; set egg white aside. Add the egg yolk, remaining eggs, salt and pepper to cream cheese mixture; mix well. Add red pepper and onions.

3. In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until set. Remove from the heat. Spoon scrambled eggs over ham. Sprinkle with cheese.

4. On each long side of dough, cut 1-in.-wide strips to the center to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under. Beat reserved egg white; brush over dough. Bake at 375 degrees F for 25-28 minutes or until golden brown.

To Joyful, Simplified Living,

 MS. Simplicity

 MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com. For daily organizing tips find the MS. Simplicity fan page here.

If you try any of my suggestions, I would love to hear from you. It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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