4 Brunch Recipes That Highlight Spring - Illinois Farm Bureau Partners 4 Brunch Recipes That Highlight Spring - Illinois Farm Bureau Partners

4 Brunch Recipes That Highlight Spring

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Mother’s Day. Easter. Everyone knows spring signals the arrival of brunch season. Who can resist beginning your day surrounded by friends and family feasting on stacks of waffles smothered in maple syrup, creamy Eggs Benedict and crispy bacon? If you enjoy going out for brunch but dread fattening, all-you-can-eat buffets or standing in long omelet lines, try hosting your own. No need to make brunch a complicated affair. I recommend keeping the menu simple and practicing a few time-saving tips. For starters, avoid last-minute cooking. Prepare dishes you can make the night before and reheat them in the morning. Most casseroles and pastries keep perfectly warm in a 200°F oven. Next, set up a self-serve buffet in a central location so guests can help themselves. Finally, not sure what to serve? My foolproof brunch menu offers the perfect combo of sweet breakfast and savory lunch foods. I lightened up four popular brunch recipes to help you effortlessly entertain in the comfort of your home and enjoy a delicious spring meal.

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Spinach, Tomato and Feta Quiche with Quinoa Crust

Photo by Jeffrey S. Otto

Kick off your brunch with Spinach, Tomato & Feta Quiche in a Quinoa Crust. This spring-veggie-inspired dish makes the perfect centerpiece recipe for a festive gathering. Quinoa is a high-protein whole grain and ideal for any gluten-free quests. It takes only 15 minutes to prepare – way less time than traditional pie pastry. Make the quinoa crust earlier in the day, and be sure to press the quinoa evenly around the pie plate before baking. This allows it to become firm and perfect for filling with the other ingredients. It also makes the quiche easier to cut.

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