three simple brunch recipes

zucchini and chocolate chip muffins

Friends: 
Here are the recipes I used for Sunday's brunch.  I hope you love them as much as we did.  This would also work out really well if you are hosting a bridal or baby shower!  Just add a fancy beverage, like Izze sodas.


Easy Breakfast Strata

1 lb. Bob Evans original sausage
8 eggs
10 slices bread, cubed (I used sourdough and the flavor was excellent)
3 c. milk
2 c. shredded cheddar cheese
2 c. mushrooms, sliced
1 c. asparagus, chopped (I forgot to pick this up, but it is a nice addition if you have it)
2 T. butter, melted
2 T. flour
1 T. dry mustard
2 t. basil
1 t. salt

In a large skillet brown sausage and drain.  In a large bowl beat eggs.  Add remaining ingredients.  Mix well.  Spoon into a greased 9 x 13 baking pan.  Cover and refrigerate overnight.

Bake at 350 for 60-70 minutes or until a knife inserted near center comes out clean. 

Note: This is still perfectly delicious if you have picky eaters and don't add the mushrooms and asparagus.  I made mine 1/2 with and 1/2 without just in case.  Isn't it an easy recipe?



Zucchini and Chocolate Chip Muffins

1/2 c. oil

1/4 c. milk

1 t. vanilla

1 egg, beaten

3/4 c. sugar

1 1/2 c. flour

1 t. baking soda

1/2 t. salt

1 t. cinnamon

1 c. zucchini, grated (or more - I used an entire medium-sized zucchini)

1 T. lemon juice

1/4 c. chocolate chips

1/4 c. walnuts or pecans, chopped

Combine, but do not over-mix.  Bake at 350 for 20-25 min. 



Easy Cheese Danish
 (adapted from Barefoot Contessa at Home)

8 oz. cream cheese, at room temperature
1/3 c. sugar
2 egg yolks
2 T. ricotta cheese
1 t. vanilla extract
1/4 t. salt
1 T. lemon zest
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Mix the cream cheese and sugar in a mixer on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes at 400, rotating the pan once during baking, until puffed and brown.

easy cheese danish