Brunch Recipe Roundup

Brunch Recipe Roundup

Dec 27, 2017 | All Recipes, Breakfast, Desserts, Entertaining & Party Ideas | 1 comment

We hope you’re enjoying some slower days between Christmas and New Years.  It’s the perfect time to savor a breakfast that’s a little more indulgent than cold cereal.

We’ve put together a delectable collection of recipes to give your mornings a great start this week.

Smitten Kitchen’s Delectable Breakfast Pizza
If you’re looking for something that deviates a little from the typical brunch fare, look no further than Smitten Kitchen’s delectable breakfast pizza. Deb’s recipe is tasty and versatile. Use AP’s Rizzuto’s 12” Hand Stretched Par Baked Pizza Crusts for a simple throw-together kid-friendly brunch option.
Eggs Benedict for a Crowd

Eggs Benedict for a weekday brunch? Nobody has time for that! But wait! Don’t be disheartened by the thought of poaching eggs. The instructions for this recipe are clear and easy. AP’s Farmland Carvemaster Ham or Jones Dairy Canadian Bacon will pair perfectly with the poached eggs and Hollandaise sauce. You’ll have these little brunch beauties out before your kids can say, “What’s for breakfast?”

Cheesy Tater Tot Breakfast Bake
You might need to make two baking pans of this because it’s sure to go fast. Amy from Chew Out Loud created this deliciously simple breakfast version of family-favorite tater tot casserole. Take advantage of AP’s precooked bacon and sausage to get this potatoey-cheesy-meaty goodness together in a snap.
Cranberry & Cinnamon Swirl Buns
The Brits know their brunch and Jamie Oliver is no exception. His take on the classic cinnamon roll is worth the extra prep time. Make these in advance with Lehi Roller Mills Flour, Scrumptious Dried Cranberries and cover with Pioneer Valley Peach cobbler jam instead of apricot jam. Be sure to save this recipe because you’ll want to make it again and again.
Gluten-Free Lemon Ricotta Pancakes
For those that are abstaining from gluten, make Against All Grain’s Lemon Ricotta Pancakes. Substitute the tapioca and rice flour with two cups of Bob’s Red Mill 1 to 1 Baking Flour and you’ll end up with fluffy pancakes that no one would guess are gluten-free. Danielle’s recipe also includes a dairy-free ricotta for those that eschew dairy.
Creamy Shrimp Tortellini Skille

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