Nothing puts a pep in my step in the mornings like knowing I'm going to ~brunch~! And don't get me wrong...I haven't met a brunch I didn't like, but sometimes they can get a little...similar. But fear not! We can be liberated from run-of-the-mill brunches! Try one of these fun spins on your brunch go-tos and your next get together.
This is my brunch dance.
1. Mini Buttermilk Biscuits with Ham, Arugula, and Fig Preserves
The only negative here is how tiny they are...and how dangerously poppable they are.
- 4 cups all-purpose unbleached flour, sifted
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick unsalted butter (8 tablespoons)
- 1 cup (or more) of buttermilk
- Niman Ranch Applewood Smoked Uncured Petite ham (or your favorite), thinly shaved
- organic baby arugula
- fig preserves
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large bowl, combine dry ingredients and blend thoroughly. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk and quickly blend in with a fork, making sure to not overwork the dough, adding buttermilk as needed.
- On a lightly floured surface, roll out the dough with a rolling pin to a thickness of 1/2-inch. Use a mini biscuit cutter or the rim of a shot glass, press out as many biscuits as possible. Gather up scraps and quickly knead back together, then cut out as many additional biscuits as possible. Place biscuits on prepared baking sheet and bake until golden brown, about 15 minutes.
- Gently split biscuits in half. Spoon a little bit of the fig preserves on bottom half, top with ham and a piece of arugula. Top with biscuit top and serve.
Check out the full mini buttermilk biscuits with ham, arugula, and fig preserves recipe here.
2. Baked Parmesan Hash Browns
Not gonna lie...hash browns might be my favorite breakfast food. And now their HAND HELD with CHEESE! Ah! I could die of happiness.
- 1 bag frozen hash brown potatoes (or use the brand Simply Potatoes Hash Browns – they are dry out of the package, you will find them near the eggs in your grocery store)
- 4-5 sliced green onions
- 1/2 cup Kraft grated parmesan cheese (or real grated parmesan cheese)
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
1. Defrost the potatoes overnight in the fridge.
2. Spray your non-stick muffin tins with coconut oil non-stick spray.
3. Press potatoes dry (this helps them crisp) in a large mixing bowl with paper towels.
4. You can also use a salad spinner to help dry the potatoes.
5. Mix all ingredients in the bowl.
6. Scoop into muffin tin and press with spatula or a spoon.
7. Bake 50-60 minutes at 400 degrees until crispy.
8. Store leftovers (if any!) and reheat in microwave. These make a great on the go breakfast for school or work.
Get the full Baked Parmesan Hash Brown Cups recipe here.
3. Mini Chicken and Waffle Sliders
And don't know if I can handle how cute and delicious they are.
- frozen mini waffles, toasted
- chicken tenders, cooked
- real maple syrup
1. Slice your cooked chicken fingers into 3-4 pieces each. Break your toasted mini waffles apart.
2. Sandwich 1 piece of chicken between 2 mini waffles. Secure with a toothpick. Drizzle with maple syrup and serve warm.
Hack it: Grab some mini chicken nuggets from your fave fast food restaurant instead of cooking your own tenders.
4. Bloody Mary Bar
Here's a secret: I like Bloody Mary's better than Mimosas. I know there are some of you out there like me. Or those that are bored with a Mimosa Bars (which are still great, don't get me wrong). The options are ENDLESS with one of these set ups and your guests can make them exactly as you like them.
Start with store bought or homemade Bloody Mary Mix as a base. To mix, vodka is the traditional choice, but you can use a light Mexican beer instead as something different. To top it off, consider cured meats, shrimp, bacon, olives, cheese, peppers, hot sauce, lime/lemon juice, and celery. Or, whatever you can imagine!
5. Bacon, Egg, and Cheese Breakfast Ring
Stuffing your favorite breakfast staples in a blank of crescent rolls? Yes please.
- 2 packages crescent roll dough
- 8-10 eggs, scrambled
- half package of turkey bacon, fried
- shredded cheese
- salt and pepper
- melted butter
1. Preheat oven to 350 degrees
2. Brown your bacon and prepare your scrambled eggs, set aside.
3. Open up your packages of crescent roll dough and arrange each slice around the edge of the round pizza dough in the shape of a sun, overlapping corners and layering one after the next.
4. Use a dough roller to press down on the overlapped seams to seal them.
5. Arrange your scrambled eggs onto the dough first, then the bacon (you can crumble the bacon or lay half-slices over top).
6. Top shredded cheese onto the eggs and bacon, and season well.
7. Begin folding up each dough triangle over the egg/bacon/cheese, tucking the points into the dough on the other side.
8. Continue doing this with each triangle until completed.
9. With a basting brush, brush some melted butter onto the dough; season.
10. Place it into the oven for about 10-15 minutes or until golden brown.
11. Slice with a pizza cutter and serve.
Find the full Bacon, Egg, and Cheese Crescent Ring recipe here.
6. Sweet Potato Biscuits with Honey Butter
Don't get me wrong, biscuits are good as they are, but they're GREAT when you add sweet potatoes.
For the Biscuits
- 3/4 cup cooked mashed sweet potato (from one large sweet potato)
- 1/3 - 1/2 cup whole milk, as needed
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small chunks
For the Honey Butter
- 1 stick (1/2 cup) unsalted butter, softened
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
For the Biscuits
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the mashed sweet potatoes and 1/3 cup milk. Set aside.
3. In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)
4. Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).
5. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a 3/4-inch round. Using a 2-1/2 inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with honey butter.
For the Honey Butter
In a small bowl, beat together the butter, honey and cinnamon.
7. Baked Oatmeal Breakfast Cups
Like a granola bar and a parfait had a baby. So. Good.
- 250 grams (2 1/2 cups) old fashioned oats
- 150 grams (1 cup) almonds finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 100 grams (1/4 cup+ 1/2 tablespoon) honey
- 2 tablespoons peanut butter
- 2 tablespoons coconut oil
- 1 ripe banana mashed
- 1 teaspoons vanilla extract
- Greek yogurt
- fresh raspberries
- fresh blueberries
1. Mix the oats, almonds, cinnamon and salt in a large bowl. Set aside.
2. In a medium glass bowl combine the honey and peanut butter. Microwave on high for 1 minute or until the honey is bubbling. Add the coconut oil, mashed banana, vanilla and stir to combine.
3. Mix the wet ingredients with the dry ingredients until evenly combined.
4. Cover the mixing bowl and place it in the freezer for 10-15 minutes to chill.
5. Preheat the oven to 175 degrees C (350 degrees F).
6. Grease a 12-cup muffin pan with oil or cooking spray. Remove the mixture from the freezer and divide it evenly among the 12 muffin cups.
7. Starting in the middle, start pressing down and up the sides gently with your fingers to form a bowl.
8. Bake the shells for 15 minutes or until they are lightly golden.
9. Take them out from the oven and use a small spoon to gently press the center.
10. Let the cups cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling (use the back of a spoon to gently release the granola cups).
11. Once the oatmeal breakfast cups are completely cool, fill them with yogurt, garnish with berries and drizzle with honey.
Check out the full Baked Oatmeal Breakfast Cups recipe here.
SHARE with your brunch buddies!