Recipes Appetizers & Drinks Ring in Spring Bunch

What is it about brunch? It’s the meal that has quickly become a universal favorite and it’s no secret why. There is something unifying and celebratory about enjoying a late morning meal with friends and family. At the end of another long winter, it’s just what we need. Bring joy and sunshine into your day with fun and delicious recipes that are sure to draw a crowd!

Self-Serve Mimosas

makes about 8 servings

1 bottle of sparkling wine or champagne. I prefer a dry wine, but choose your favorite!
1 bottle of orange juice

Pour the juice and wine into champagne flutes. Use whatever ratio of wine to juice you like. I like about 1/3 juice to 2/3 wine.

To add a little innovation to the classic morning treat, make a self-serve mimosa bar with different types of juices and fresh fruit for your guests.

Breakfast Lasagna

makes 8-12 servings

20-25 crepes, store bought or homemade

For the béchamel sauce:

4 tablespoons butter
1/2 cup flour
2 1/2 cups whole milk
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup maple syrup
1 pound cooked breakfast sausage, ground or in patties
6 cooked eggs, scrambled
1/2 cup mild cheddar cheese, shredded

In a medium saucepan, melt the butter. Whisk the flour into the butter and allow it to cook together for a minute or so. Slowly pour in the milk and continue to whisk the mixture until it begins to thicken. Off the heat, add the cinnamon, nutmeg, and maple syrup. Allow mixture to cool.

Preheat the oven to 375 F. Assemble the lasagna. In a 9×9
pan, start with a thin layer of béchamel at the bottom.
Add a layer of crepes followed by eggs, béchamel, crepes,
sausage, béchamel, crepes, eggs, béchamel, crepes, béchamel,
and top with the shredded cheese.

Bake the lasagna for about 40 minutes, or until the cheese is melted and slightly browned. Allow it to cool for 10-15 minutes before serving.

Fruit Salsa with Cinnamon Chips

makes 8-12 servings

3 kiwis
1 pound strawberries
1 mango
1/2 papaya
8 ounces blueberries
4 tablespoons sugar, separated
2 tablespoons mint, chopped
4 pitas
1 tablespoon cinnamon
2 tablespoons butter, melted

Dice all of the fruit except the blueberries, which can remain whole, into approximately 1/4 inch pieces. Mix the fruit, 1/2 of the sugar and mint together. Preheat the oven to 350 F.

Brush the pita with the melted butter and sprinkle with the remaining sugar and cinnamon. Cut the pita into triangles and arrange on a baking sheet. Bake for 6-8 minutes, or until crisp. Serve the salsa with the cooled pita chips.

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