Favorite Sunday Brunch Recipes

Favorite Sunday Brunch Recipes!

I love brunch and I make these dishes often since they are easy, not complicated, and allow me to get out of the kitchen and enjoy more time with my family or guests. Try them out and let me know what you think!

Ham and Cheese Croissant Quiche

This recipe is so adaptable you can make it vegetarian, or substitute any other meat or cheese you have on hand!
1 ½ cups milk
3 eggs
6 mini croissants or 3 large croissants, cubed
1 cup cubed ham
½ cup shredded Cheddar cheese, Monterey Jack cheese, or Swiss cheese
salt and pepper
  1. Preheat oven to 350 degrees F and grease a 9-inch round cake pan or baking dish with cooking spray.
  2. If using vegetables, chop and sauté in pan with 1 tbsp butter until tender.
  3. Whisk milk and eggs together in a bowl.
  4. Place cubed croissant cubes in the baking dish, layer cubed ham (or other cooked meat or veggies) on top and then sprinkle shredded cheese on top. Sprinkle salt and pepper on top.
  5. Pour egg/milk mixture evenly over the prepared pan.
  6. Bake in the preheated oven until golden brown, about 30 minutes. Let stand for 10 minutes before slicing.

Blueberry Cream Cheese Baked French Toast

12 slices day-old bread, cubed
2 (8 ounce) packages cream cheese, diced
1 cup blueberries
12 eggs
1/3 cup maple syrup
2 cups milk
1 tsp cinnamon
¼ tsp nutmeg
  1. Place half of the bread cubes into a lightly greased 9x13 inch baking pan.
  2. Scatter cream cheese over bread; sprinkle with blueberries. Place remaining bread cubes over the blueberries.
  3. In a large bowl, beat together eggs, maple syrup, milk, cinnamon and nutmeg. Pour egg mixture over bread cubes.
  4. Cover pan with aluminum foil and refrigerate overnight.
  5. The next morning, preheat oven to 375 degrees F. Cover with tin foil and bake for 25 minutes. Uncover and bake an additional 15 to 20 minutes, or until puffed and golden brown. Serve warm. Awesome when served with blueberry syrup!

    Blueberry Syrup

    2 cups blueberries, fresh or frozen
    1/2 cup maple syrup
    1 cup + 2 tbsp water, divided
    1 tbsp cornstarch
  1. Combine 2 tbsp water and cornstarch in a small dish and set aside.
  2. In a medium saucepan, bring water, maple syrup, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Add starch mixture, stirring consistently while adding. The sauce will thicken and the blueberries will burst open.
  3. Serve immediately or store in refrigerator up to two weeks. Take out a few minutes before serving at room temperature or warm.

Cranberry Ginger Fizz

2 shots cranberry flavored vodka
Ginger Beer or Ginger ale (both are non-alcoholic, ginger beer is just stronger ginger flavor)
Fresh cranberries for garnish
  1. Fill a tall glass with ice.
  2. Add 2 shots of cranberry moonshine to glass.
  3. Pour in ginger ale to fill the glass.
  4. Thread fresh cranberries onto a wooden skewer and garnish your cocktail.
Jennifer Smelker

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