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Recipes for your next brunch

Brunch is becoming a popular trend, so why not host brunch at your house? Regional Executive Chef Bryan Nader from Mercy Health shares some of his favorite brunch recipes.

Grilled Bacon Egg and Cheese

Ingredients

4 slices turkey bacon

4 slices sourdough bread

4 large eggs

2 Tbsp. unsalted butter

4 slices Cheddar cheese

Instructions

Cook bacon in a 400 degree oven for 10-15 minutes or until golden and crisp. Remove bacon from oven and set aside.

Use a round biscuit cutter to punch out a circle in the center of each slice of bread.

Transfer bacon to a cutting board and cut in half crosswise. Add butter to a nonstick pan and place 2 slices of bread in the skillet and cook over medium heat for 2 minutes. Add cracked egg into each hold in bread. Season with salt and pepper and cook until underside is set, about 2 minutes. Flip bread over carefully and cook for 1 minute or until desired doneness of egg is reached. Top bread with a half slice of cheese, remove from pan and repeat process with remaining bread, eggs and cheese.

Espresso Waffles

Ingredients

1 ½ cups all-purpose flour

¼ cup granulated sugar

¼ cup packed light brown sugar

2 tsp. baking powder

½ tsp. kosher salt

¼ tsp. baking powder

2 large eggs, beaten

2 Tbsp. whole-milk ricotta

1 ¼ cup buttermilk

2 Tbsp. instant espresso powder

5 Tbsp. unsalted butter, melted

Maple syrup and whipped cream for serving

Instructions

Whisk flour, granulated sugar, brown sugar, baking powder, salt and baking soda in a medium bowl to combine. Whisk eggs and ricotta in a large bowl and add buttermilk. Add in 2 Tbsp. espresso powder; whisk until smooth. Whisk in melted butter and then fold in the dry ingredients. Let batter sit at room temperature for 30 minutes.

Preheat oven to 200 degrees, and place a baking tray into the oven. Heat waffle maker and when ready, spray with non-stick pan spray. Pour 1 cup of batter into iron and cook waffle according to manufactures instructions. Remove waffle and place into oven, repeat with remaining batter.

Smoked Salmon Toast

Ingredients

½ cup mascarpone

1 Tbsp. finely grated peeled fresh horseradish

1 tsp. chopped fresh dill

1 tsp. chopped fresh flat-leaf parsley

1 tsp. lemon juice

Kosher salt

Fresh ground black pepper

4 slices rye or pumpernickel bread

8 ounces sliced smoked salmon

3 radishes, thinly sliced

Instructions

Combine mascarpone, horseradish, dill, parsley, and lemon, season with salt and pepper.

Spread horseradish mixture on bread, top with smoked salmon, radishes, fresh dill and parsley.

Tomato Frittata

Ingredients

10 large egg whites

5 large egg yolks

Kosher salt

Fresh ground black pepper

1 Tbsp. olive oil

1 cup chopped baby spinach

2 scallions

2 Tbsp. fresh chopped dill

2 ripe tomatoes, diced

2 Tbsp. feta

Instructions

Place rack in upper third of oven and preheat broiler. Beat egg whites and yolks in a medium bowl; season with salt and pepper. Heat oil in a large ovenproof cast-iron skillet over medium heat. Add spinach and scallions and cook until spinach is wilted. Pour eggs over spinach mixture and cook until edges and bottom are set, about 30 seconds. Top with dill, tomatoes and feta. Transfer to the oven and broil for about 4 minutes or until mixture is set.

Breakfast Burrito

Ingredients

2 tsp. canola oil

1 cup frozen hash browns

8 large eggs

1 green bell pepper, diced

1 red bell pepper, diced

Kosher salt

Fresh ground pepper

4 large burrito-size tortillas

½ cup finely shredded cheddar cheese

Instructions

Heat oil in a large non-stick skillet over medium heat. Add hash browns to the skillet and cook until the potatoes are golden brown, add in the peppers and cook for 2 minutes or until crisp tender. Beat the eggs in a medium bowl until frothy; season with salt and pepper. Pour eggs over the potatoes and cook stirring until the eggs are fluffy and set about 3 minutes. Remove from the skillet and keep warm. Wipe out skillet and return to the heat.

Warm tortillas one at a time.

Build the burrito by add egg mixture and a sprinkle of cheese. Roll up, serve with favorite salsa and guacamole.

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