Succulent Sunday brunch recipes - KMSP-TV

Succulent Sunday brunch recipes

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Chef Marshall cooked up some Sunday fun with simple, succulent brunch recipes you can mix and match to satisfy all taste buds.

Italian Egg Boat
Serves 8

Ingredients

1 loaf hard crusted artisan bread

1 lb. Italian sausage, cooked, cooled, cut into bite size pieces

10 eggs, whisked

3/4 cup milk

1 cup mozzarella cheese, grated

3 green onions, sliced entire green and white

1/2 Tbsp garlic, minced

Directions

Cut top off bread and remove insides creating a cavity like a boat. It's important to keep the walls of the bread intact as it will keep the egg mixture contained in the bread boat.

Combine cooked sausage with eggs, milk, green onions, garlic and cheese. Line with foil or grease cookie sheet pan and place bread on top.

Then carefully pour into bread boat. Depending on how large the loaf is, you may or may not have leftover egg mix.

Bake in pre-heated 350 degree oven for about 40 minutes or until mixture is firm and when tooth pick is inserted into center of egg mixture, it comes out clean.

Remove from oven once done, and let sit for 5 minutes. Present on platter, cut as desired, serve.

 

Baked French Toast
Serves 8+

Ingredients

1 loaf challah bread, or Italian, or french bread is just fine

6 eggs

1 cup milk

1 tsp cinnamon

1 Tbsp sugar or honey or agave

Pinch of salt

Directions

Prepare a 9×11 glass dish with non-stick spray, or vegetable oil, or butter and dust with flour.

Cut bread in about 3/4 inch thick slices and lay in glass dish, pack together as needed. You will have plenty of bread, to make 2 pans if desired.

Beat eggs well, then add milk, cinnamon, and sugar (or honey or other sweetener) and a pinch of salt.

Pour over bread and let sit for at least an hour or over night.

Bake in pre-heated 350 degrees for about 30 minutes or until golden brown. Poke for doneness with tooth pick, it should pull come out clean. Careful not to overcook or under cook.

Remove from oven, if desired sprinkle with powdered sugar on top garnish with raspberries or mint leaves or both.

 

Macerated Strawberries for baked french toast

1 cup strawberries, stems removed, sliced

1 tsp honey or sugar

Toss together and refrigerated over night. Serve room temp with bake fresh toast or crepes or pancakes.


Layered Fruit Bowl

Ingredients

Watermelon, balled

Blueberries, washed

Strawberries, washed, stems removed, cut in half

Golden kiwi for garnish

Star fruit for garnish

Directions

Use a glass bowl and alternate layers of water melon, blueberries, strawberries.

Repeat process as desired, then garnish with kiwi and star fruit.

 

Roasted Vegetables

Ingredients

Asparagus, washed, woody ends removed

Mushrooms or choice, button, or crimini work great

Mini peppers, either whole, or cut in half length wise

Broccoli or baby broccoli

Zucchini, sliced at a bias

Directions

Season vegetables lightly with olive oil and a little salt.

Lay vegetables on line cookie sheet pan, and roast in pre-heated oven at 350 for about 30 minutes or until vegetables are lightly golden and tender. You can do this the day before if desired, then serve at room temperature.

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