Happy 2010 Everyone! Brunch Recipes!

Ah.... the New Year!

... and a GREAT way to start it off is with a yummy, filling brunch to kill the aches {maybe?} from the night before...

Brunch is the combination of Breakfast AND Lunch, and is meant to take the place of both. It is often a heavier meal to make sure you're satisfied throughout the day until your evening meal.

Here are a few ideas for a scrumptious menu and really, you can serve anything you like...

Eggs
Potatoes
Fruit
French Toast

We'll elaborate on the Egg Bake portion because there are a million recipes for them, so whip up a pan and feed the masses!
Confetti Egg Bake {from Betty Crocker}

1	bag (1 1/4 pounds) refrigerated shredded hash browns
1	tablespoon butter or margarine
2	medium green onions, sliced (2 tablespoons)
1	package (8 ounces) sliced mushrooms
1	cup Green Giant® frozen mixed vegetables (from 1-pound bag), thawed
12	eggs
2	cups shredded Cheddar cheese (8 ounces)
1/2	cup milk
1	teaspoon salt
1/4	teaspoon pepper

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1.	Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
2.	Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
3.	Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
4.	Bake uncovered about 40 minutes or until eggs are set in center.

How about some muffins to serve with that Egg Bake??

Whole Wheat - Blueberry Muffins

2	tablespoons packed brown sugar
1/4	teaspoon ground cinnamon
3/4	cup fat-free (skim) milk
1/4	cup vegetable oil
1/4	cup honey
1	egg
1	cup Gold Medal® all-purpose flour
1	cup Gold Medal® whole wheat flour
3	teaspoons baking powder
1/2	teaspoon salt
1	cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

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1.	Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
2.	In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
3.	Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

To round out a wonderful brunch, just throw in a bowl of your favorite fruits, some juice and coffee and you'll be ready for the rest of the day, whether you're traveling to or from home for the weekend, or spending the day on the couch with a few good movies... Your tummy will thank you.