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May 9, 2011 / erostositko

Brunch Menu

This past weekend, my in-laws were in town. Instead of attempting to brave the crazy crowds of Mother’s Day brunchers, we put something together at home.

This menu would be perfect for your next brunch, as most of the dishes can be made in advance.

BRUNCH MENU

-fresh fruit with mint

-zucchini and mushroom mini quiches (see recipe below)

-hashbrown casserole (see recipe below)

-chicken or turkey breakfast sausage

-assorted breads/pastries

Mini Quiches

(This recipe is adapted from Betty Crocker’s zucchini appetizer. Try it with your favorite filling—spinach, broccoli, bacon, etc.—and bake in mini muffin tins.)

-2 cups zucchini, grated

-2 cups mushrooms, chopped small

-1 cup Bisquick

-1/2 cup grated onion

-1/2 cup grated Parmesan cheese

-1 tbsp parsley, fresh or dried

-1/2 tsp salt

-1/4 tsp pepper

-1/2 tsp garlic powder

-1/2 cup vegetable oil

-4  jumbo eggs, slightly beaten

Heat oven to 350 degrees. Coat muffin pans with non-stick cooking spray. Mix together all ingredients, and fill each muffin cup half-way to the top. Bake approximately 24 minutes, until golden brown. Makes about 18 mini quiches.

Hashbrown Casserole

Use fat-free Greek yogurt instead of sour cream. I promise you can’t tell.

-1 bag of frozen shredded hashbrowns

-1/2 cup grated onion

-3 tbsp butter, melted

-9 oz. non-fat Greek strained yogurt (such as Fage brand)

-1 small can fat-free cream of celery condensed soup

-2 cups shredded colby-jack cheese

-salt & pepper to taste

Heat oven to 350 degrees. Coat a 9 x 13 baking dish with non-stick cooking spray. Mix all ingredients well, and spread into baking dish. Bake for approximately 40 minutes, until heated through and top is browned.

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