Brunch Recipes

* Sample Menu *

 

Assorted Juices

Coffee/Tea

Mimosa/Screw Driver/Bloody Mary

Mini Quiche

Breakfast Cups*

Yogurt/Granola/Fruit Parfait

Fruit Salad

Assorted Pastry (Carmel Pecan Rolls)

 

 

 

 

Breakfast Cups

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil + Oil for muffin tin.
... 1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

Preheat over to 425 degrees F.

Oil/Spray tin.

Mix Hash browns, salt, paper, 2T. oil and 1/3 c. shredded cheese.

Divine and press hash brown mixture into each muffin cup on the tin.

Bake hash browns at 425 degrees for 15-18 minutes or until toasty.

Remove tin from oven and lower the temp of the oven to 350 degrees.
Crack an egg into each of the cups
Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Slide a knife along the edges to remove from pan when cooled.