Mother’s Day Brunch Buffet Recipes

Instructions

1. Heat oven to 350 degrees.
2. Crumble and brown sausage in a frying pan.
3. While the sausage is cooking, crack eggs into a bowl (Here is a tip for you, I like to use the back of a knife to crack the egg, it makes a cleaner crack which means less opportunity for tiny bits of shell to get into your egg mixture).
4. Add the half and half or milk to the eggs in a bowl and whisk until blended. Season to taste. Set aside.
5. Cook the bacon until preferred doneness, I prefer done-well done for egg bites.
6. Spray ramekins with non-stick spray.
7. Place the sausage and bacon at the bottom of the ramekins so that each ramekin has roughly the same amount of each meat.
8. Pour egg mixture over the sausage and bacon to almost fill the ramekins.
9. Place ramekins on a cookie sheet and bake at 350 degrees for 18-24 minutes until eggs are set.and don't jiggle or have wet spots.
10. Serve warm.
11. Leftovers are easily microwaved.

Instructions

1. Preheat oven to 350 degrees.
2. In a medium to large saucepan, add the olive oil.
3. Once the oil is heated, add the onions, and cook until translucent.
4. Add peppers to the pan and continue to cook until softened.
5. Add broccoli tops and continue to cook until broccoli tops are softened.
6. Remove the pan from heat.
7. Crack eggs into a bowl (Here is a tip for you, I like to use the back of a knife to crack the egg, it makes a cleaner crack which means less opportunity for tiny bits of shell to get into your egg mixture).
8. Add the half and half or milk to the eggs in a bowl and whisk until blended.
9. Spray ramekins with non-stick spray.
10. Fill ramekins halfway full with sauteed vegetable mixture.
11. Add fresh spinach to the ramekins and mix the vegetables together
12. Pour the egg mixture over the vegetables in the ramekins until almost full.
13. Place ramekins on a cookie sheet and bake at 350 degrees for 18-24 minutes until the eggs are set. and don't jiggle or have wet spots.
14. Serve warm.
15. Leftovers are easily microwaved.

Instructions

1. Preheat oven to 350 degrees.
2. Crack eggs into a bowl (Here is a tip for you, I like to use the back of a knife to crack the egg, it makes a cleaner crack which means less opportunity for tiny bits of shell to get into your egg mixture).
3. Add the half and half or milk to the eggs in a bowl and whisk until blended. Season to taste. Set aside.
4. Spray Ramekins with non-stick spray.
5. Add cheeses to the ramekin so that each ramekin has roughly the same amount of each cheese.
6. Pour egg mixture over the cheese to almost fill the ramekins.
7. Place ramekins on a cookie sheet and bake at 350 degrees for 18-24 minutes until eggs are set. and don't jiggle or have wet spots.
8. Serve warm.
9. Leftovers are easily microwaved.

Instructions

1. Place sliced onion in a fry pan and generously drizzle with olive oil. Saute onions until caramelized, about 15 minutes. Set aside.
2. Spray a frittata pan with cooking spray and layer with Rondele cheese, pesto sauce, and chopped sun-dried tomatoes. Add cooked onions.
3. In a mixing bowl, whisk eggs, milk, salt, and pepper. Pour over pesto mixture.
4. Bake at 350 degrees for 30 minutes. Check oven at 20 minutes for doneness.

Instructions

Brown the ground turkey sausage in a pan with a dash of olive oil and a tsp of chopped garlic.

Brown the turkey bacon until crisp. Add a dash of olive oil if the bacon is sticking to the pan.

Once the meats are cooked through, chop the turkey bacon and add to the ground turkey sausage, combining the two together. Set aside.

In the same pan as the turkey was cooked, add a tablespoon of olive oil and ½ tsp of garlic and warm. Add sliced onions. Cook until translucent. Add the red pepper and cook until the onions and peppers are both soft and cooked through. Transfer to the paper towels to absorb the grease.

In a quiche pan, spread the turkey and bacon mixture evenly in the pan. Add the onion and pepper mixture on top of the turkey mixture, spreading evenly.

Whisk together the eggs and milk/half and half. Pour over the turkey mixture, onion, and peppers in the quiche pan. Sprinkle the green onions over the top.

Bake at 350 for 35-45 minutes until set. The eggs will puff up so make sure there is room in the pan for expansion.

Instructions

Drain the canned tomatoes. If your sun-dried tomatoes are in oil, drain, then dice. Combine the two tomatoes and mix thoroughly. Add the garlic.

In a quiche pan, spread the tomato mixture evenly in the pan. Sprinkle the parmesan evenly over the tomatoes. 

Whisk together the eggs and milk/half and half. Pour over the tomato and cheese mixture, in the quiche pan. 

Bake at 350 for 35-45 minutes until set. The eggs will puff up so make sure there is room in the pan for expansion.

Instructions

1. Preheat oven to 325º.
2. Line a lightly greased baking tray with parchment paper.
3. Place the flour, sugar, cinnamon, oats, and butter in a
   medium bowl and mix to combine.
4. Spread over a baking tray and bake for 20 minutes or
   until golden. Set aside to cool.
5. Spoon half the yogurt into 6 x ¾-cup-capacity containers,
   top with half the fruit and crumble mixture.
6. Top with the remaining yogurt, fruit and crumble to serve.
   

Instructions

1. Preheat oven to 400° and either grease muffin tins or use paper cups or fluted muffin cups.
2. Using the two bowl method, place the dry ingredients (flour, sugar, baking powder, and salt) in one bowl and mix. Place the liquid ingredients (egg, milk, and oil) in another bowl.
3. Combine both and stir until lumpy.
4. Divide the batter evenly and put in four small bowls.
5. Add the ingredients to make four different flavors of muffins.
6. Make the brown sugar topping. Add brown sugar, flour, and cinnamon. Cut the cold butter into tiny pieces and using a fork, mix together.
7. Sprinkle a light amount of topping on top of each muffin.
8. Place dough in muffin tins and bake 18 - 20 minutes.
9. Serve warm with butter.

Instructions

1. Preheat oven to 375F degrees. Fill 12 - 15 muffin cups with muffin liners and spray
   with cooking spray.
2. Blend the flour with baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a mixer bowl, combine butter, agave syrup, mashed banana, and vanilla. Mix on medium-low speed until combined. Add the eggs and beat until fully.
4. Add the dry ingredients to the wet ingredients and mix at low speed until thick. Add the almond milk and lemon zest and juice and mix in by hand.
5. With a rubber spatula, gently fold in the blueberries.
6. Spoon batter into prepared muffin pans about 2/3 full.
7. Bake until a wooden skewer into the center of a muffin comes out clean, about 35 - 40 minutes.
8. Allow muffins to cool. If you didn’t use muffin liners, transfer the muffins to a cooling rack.

Instructions

1. Preheat oven to 350 degrees.
2. Line muffin tins with paper liners. Set aside
3. In a large bowl, combine the sugar, flour, cinnamon, baking soda, salt, coconut and sunflower seeds. Mix until combined.
4. Add carrot, apple and zucchini. Mix until combined.
5. Add the wet ingredients, applesauce, eggs, vegetable oil and vanilla and mix until combined. The batter will be vvery wet and sticky.
6. Using an ice cream scoop, scoop the batter into the muffin liners that are in the muffin tins.
7. Bake for 25-35 minutes (I baked mine for 28 minutes) until a toothpick comes out clean.
8. I used the convection setting on my oven, so your baking time may be different from mine.
9. Allow the muffins to cool for about 5 minutes before moving them out of the muffin tin and onto a cooling rack to cool for another 5 minutes.
10. Store in airtight container. You can also freeze these if you like.