With Christmas holidays looming, you may well find yourself with lots of family and friends around and having to be prepared not only for dinners and lunches, but breakfasts too. Personally, I’m quite happy with any excuse for a brunch! These recipes are perfect for a no-fuss brunch were everyone can just help themselves to breakfast. It can be quite ‘stress-free’ too as you can prepare most of the dishes the evening before and just put in the oven for the final step on the day.
We have three recipes today:
- Mini Omelette Cups;
- Breakfast Sliders;
- Bacon wrapped asparagus.
As I mentioned, you can prepare everything the night before and leave covered in the fridge. I have highlighted in each recipe where you should do this if you are planning to prepare stuff in advance. Click below for each recipe or do them all for a perfect breakfast menu. The only thing that’s missing as a Bloody Mary…
Click through for each recipe below:
[expand title=”Healthy Egg Omelette Cups”]
Healthy Egg Omelette Cups
Makes 12 | Prep 10 mins | Cook 35 mins
Easy | Vegetarian | Gluten & dairy free
- sunflower or vegetable oil cooking spray;
- 1 tablespoon olive oil;
- 1 red pepper, chopped;
- 1 green pepper, chopped;
- 1 onion, chopped;
- 2 cups baby spinach, chopped;
- 1 cup mushrooms, chopped;
- 2 cloves garlic, finely chopped;
- salt to taste
- 4 whole eggs
- 4 egg whites
- Optional: hot sauce for serving.
Heat oven to 180C | 160C fan |gas mark 4. (If making ahead, preheat oven about 15 mins on the day of cooking).
Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
Heat the olive oil in a large non stick pan over medium heat. Once hot, add in the chopped peppers and onion and saute for 5-7 minutes, or until peppers are tender. Add in the spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in the garlic. Season with salt and remove from heat.
Whisk the eggs and egg whites. Once the veggies have cooled slightly, whisk them in the egg mixture. Pour the egg/veggie mixture evenly into the prepared muffin pan.
At this point you can cover and leave them in the fridge over night, until ready to cook the following day.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately. You can use a knife to help you carefully take the egg cups from the muffin tin.
Tip: Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.
Original recipe from Show Me The Yummy, available online here.[/expand]
[expand title=”Breakfast Sliders”]
Makes 12-16 | Prep 10 mins | Cook 20 mins
- 12 eggs;
- 2 tablespoon butter + 1/4 cup butter for the topping;
- 12-16 slider rolls or mini burger buns
- 1 packet pre-sliced Gouda or Cheddar cheese (or so) or 12-16 slices of cheese;
- 12-16 slices deli ham (or so);
- 1 1/5 tbsp brown sugar;
- 1 tbsp prepared yellow mustard.
Whisk the eggs with salt and pepper together in a bowl until frothy. Melt the 2 tablespoons butter in a large pan over medium-low heat. Pour eggs into the pan and scramble them: cook and stir with spatula until set, 3 to 6 minutes . Remove from heat.
Cut rolls in half horizontally. Lay bottoms in a single layer in a 9×13-inch baking dish. Add a layer of cheese, then scrambled eggs, then a layer of ham, then provolone cheese, then ham, then provolone cheese again. Cover with roll tops. Cut through ham and provolone cheese layers to make individual sandwiches.
You can cover and put in the fridge at this point for up to 1 day. Proceed with the final steps on the day.
Melt 1/4 cup butter, brown sugar, and mustard together in a small saucepan over medium heat; cook and stir until sugar is dissolved. Spread mixture over roll tops. Cover baking dish with aluminum foil and let stand, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from baking dish.
Bake in preheated oven until tops are golden brown and cheese has melted, 15 to 20 minutes.
Original recipe from All Recipes, available online here. [/expand]
[expand title=”Bacon wrapped asparagus”]
Bacon Wrapped Asparagus
Makes 12-16 | Prep 10 mins + soaking | Cook 10 mins
Easy | Dairy and Gluten free
- 1 tbsp olive oil;
- 150g asparagus;
- 150g streaky bacon;
- 1 lemon, cut into wedges.
First prepare the skewers. Soak 4-5 wooden skewers in cold water for 10 minutes. Meanwhile, prepare the asparagus and bacon. Cut the asparagus in two or three pieces, depending on their size, you want them a little bigger than bite size. Take bacon pieces and halve them horizontally. Wrap a slice of bacon around each asparagus bite and set aside.
When the skewers have finished soaking, skewer around 5 bacon wrapped asparagus per skewer. At this point you can cover and leave them to chill in the fridge until needed – up to 1 day.
When ready to cook, heat the olive oil in griddle pan. When hot, carefully place the skewers in the pan. You might have to cut the skewer if they are too large – I usually cut down the unnecessary wooden bits in the bottom if needed. Cook until the bacon and asparagus have cooked through – about 10 minutes, rotating regularly. Serve with the lemon wedges on the side. [/expand]