Fun Brunch Ideas

Breakfast Banana Splits

  • 1 medium firm banana
  • 1/3 cup each blueberries, halved seedless grapes, sliced kiwifruit and strawberries
  • 1 cup vanilla yogurt
  • 1/2 cup granola cereal with almonds
  • 2 maraschino cherries with stems
  • Slice banana in half lengthwise; cut each in half widthwise. Place
  • two pieces of banana in two individual bowls. Top each with 2/3 cup
  • mixed fruit, 1/2 cup yogurt, 1/4 cup granola and 1 cherry.
  • 2 servings.

Mini Ham and Egg Cups

  • 6 slices ham
  • 1 tablespoon vegetable oil
  • 1 small potato, peeled and cut into 1/4-inch dice
  • 1 small onion, finely chopped
  • 1/2 red bell pepper, diced
  • Salt
  • 8 large eggs
  • 6 tablespoons milk
  • salsa

1. Preheat oven to 375ºF. Mist a 12-cup muffin tin with nonstick cooking spray. Cut each slice of ham in half and press 1 piece into each cup.
2. Warm oil in a skillet over medium-high heat. Cook potato, stirring, until softened and golden, about 5 minutes. Add onion and bell pepper and cook, stirring, until softened, 3 to 5 minutes longer. Season with salt and divide among muffin cups.
3. In a large measuring cup, whisk together eggs, milk and 1/4 tsp. salt. Pour egg mixture into muffin cups so each one is about half full. Bake until eggs are cooked through, about 15 minutes. Let stand on a wire cooling rack for 5 minutes. Remove ham and egg cups from muffin tin. Top with salsa. Can serve warm or at room temperature. Serves 6.

Berry Banana Smoothie

  • 1-1/2 cups vanilla or plain yogurt
  • 2/3 cup orange juice
  • 2 medium ripe bananas, cut into chunks
  • 1 cup halved fresh strawberries
  • 2 teaspoons honey

Directions

  • In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. 
  •  2 servings

Cinnamon Crescent Rolls

1 tube of Pillsbury Crescents
1/4 c. Sugar
2 1/2 tsp. Cinnamon
5 Tb. Butter, softened
Glaze:
2 tablespoons butter, melted
¼ cup + 2 tablespoons powdered Sugar
½ teaspoon vanilla extract

  1. Preheat oven to 375
  2. Place the unrolled and separate crescent rolls on an ungreased cookie sheet(one with sides).
Filling:  In a small bowl, mix together the butter, sugar and cinnamon
  1. Evenly spread the cinnamon butter over the crescent rolls and roll up tightly.
  2. Place tip side down on the cookie sheet.
  3. Bake for 10-12 minutes.
Glaze:
  1. In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
  2. Place in a zip lock bag and snip a tiny corner off.
  3. Drizzle the glaze over the cinnamon rolls.

Makes 8 rolls.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s