I’m usually a very creative cook and enjoy trying new techniques and recipes, but between school and work lately, cooking has taken a back seat. During spring break, my best friend came over to the apartment, so I decided to cook for her and decided on brunch. Brunch is something I’ve had before on holidays at restaurants, but I’ve never cooked brunch by myself. The three recipes I chose were simple, delicious, easy and inexpensive.
This was my main dish. The recipe calls for Canadian bacon, but I substituted it with all natural, uncured turkey bacon. Other ingredients include eight eggs, two cups of milk, green onions, onion powder, salt and paprika. I added fresh ground pepper on top to taste. It was simple to make. However, I did not keep it in the fridge overnight before cooking as suggested, and would definitely recommend doing this as the flavors the next day were more intense. I also used a hollandaise sauce mix, but I recommend making your own hollandaise sauce. The mix was not as lemony as I prefer my hollandaise sauce to be, even after adding some lemon juice. Overall, this recipe was easy, inexpensive and delicious.
8 large eggs
2 cups milk
3 green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
3/4 pound Canadian bacon, cut into 1/2-inch dice
6 English muffins, cut into 1/2-inch dice
1/2 teaspoon paprika
1 (0.9 ounce) package hollandaise sauce mix
1 cup milk
1/4 cup margarine
Spray 9×13-inch baking dish with cooking spray.
Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees.
Sprinkle casserole with paprika. Cover with aluminum foil.
Bake in preheated oven until eggs are nearly set, about 30 minutes, then remove foil. Continue baking until eggs are completely set, about 15 more minutes.
Whisk hollandaise sauce mix with one cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer and stir until thickened, about one minute. Drizzle sauce over casserole to serve.
Before last weekend I had never heard of sausage balls. But the recipe seemed easy so I decided to give it a try. Most recipes involve pork sausage, but I used chicken sausage instead. It was probably one of the easiest things I’ve ever made, and these delectable little balls were amazing! Next time I make these I will be sure to serve them with some sort of savory sour cream dip.
1 pound ground sausage
1 package of shredded sharp cheddar (8 oz)
2 cups Bisquick
Mix together sausage and cheese. Add two cups of Bisquick and mix until all ingredients are incorporated[Kierra Ha5] . Form mixture into one-inch balls, place on baking sheet. Bake at 375 degrees for 30-45 minutes, or until sausage is fully cooked through.
Berry crescent rolls:
Everyone has heard of Pillsbury crescent rolls. I had some of them on hand along with frozen berries and wanted to combine them into a crescent roll wreath. I added a mixture of cream cheese, granulated sugar and half-and-half. My wreath didn’t particularly work out, but the cream cheese and berry mixture tasted amazing. This was an easy and inexpensive recipe that I am sure to make in the future.
1 can Pillsbury crescent rolls
1 small tub of cream cheese
2-3 tbsp granulated sugar
2-3 tbsp half-and-half
Mix cream cheese, half-and-half and sugar. Spread on the inside of the crescent roll, place thawed berries on top of the cheese mixture. Fold rolls into crescent shape over cheese and berries. Form into the shape of a wreath, place on cookie sheet. Follow baking directions from Pillsbury tin. Enjoy!
Everything I made for my best friend brunch was simple, inexpensive and fun to make. Not only that, everything turned out deliciously. I highly recommend any of these dishes for the beginner chef who wants to expand his or her repertoire of recipes and impress their friends. I also served a fresh fruit tray filled with strawberries, oranges and cantaloupe.