SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
A brunch is a cheery way to wake up your family. An easy, make-ahead menu such as this one makes it enjoyable for you, too.
Fresh Fruit Compote
Cheese-and-Mushroom Brunch Eggs
Sausage and Apples
Overnight Coffee Cake
Coffee with Whipped Cream
1. For sauce, in a medium saucepan melt the 2 tablespoons margarine or butter. Stir in flour. Cook for 1 minute. Add the 1 cup milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in cheeses. Cook and stir over medium heat until cheeses melt. Remove from heat; stir in 2 tablespoons wine or milk. Set aside.
2. For eggs, spray an unheated large skillet with nonstick coating. Preheat skillet over medium heat. Add mushrooms and green onions to the hot skillet; cook 2 to 3 minutes or until tender. Transfer vegetables to a small bowl; set aside.
3. In the same skillet, melt the 1 tablespoon margarine or butter. Add eggs. Cook over medium heat without stirring until eggs begin to set around the edge. Using a large spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until eggs are set, but still glossy and moist. Transfer half of the scrambled eggs to a 2-quart square baking dish or an au gratin dish.
4. Spread half of the mushroom mixture over the eggs in the baking dish. Drizzle about half the sauce over. Top with the remaining scrambled eggs, remaining mushroom mixture, and remaining sauce. Cover and chill overnight.
5. Bake, uncovered, in a 350 degree F oven about 30 minutes or until heated through. Top with tomato. Let stand 10 minutes. Makes 6 servings.
6. For a lower-fat version: Use skim milk and reduced-fat Swiss cheese and use 2-1/2 cups refrigerated or frozen egg product, thawed, instead of the whole eggs.
*Note: If using milk instead of wine, stir 1/2 teaspoon dry mustard in with the 2 tablespoons milk.
1. In a mixer bowl, beat margarine or butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy. Add eggs or egg substitute, sour cream, and vanilla; beat until well combined. Stir together flour, baking powder, baking soda, and salt. Add to sugar mixture; beat until combined. Stir in raisins and 1/3 cup each of the red and green cherries (reserve remaining cherries for topping). Pour batter into a greased 13 x 9 x 2-inch baking pan.
2. Stir together brown sugar, cinnamon, pecans, and reserved cherries; sprinkle evenly over batter. Cover and refrigerate overnight.
3. Uncover and bake in a 350 degree F oven for 35 to 40 minutes. Serve warm or cooled. Makes 12 to 16 servings.
1. In a 12-inch skillet, cook sausage over medium heat about 10 minutes or until no longer pink. Drain well and discard juices. Cut sausage links in half crosswise. Return sausage links to the skillet.
2. Core apples and cut each into eight wedges. Add apple wedges to sausage. Sprinkle with brown sugar, lemon juice, salt, and pepper.
3. Cover and cook over medium-low heat for 10 to 15 minutes or until apples are just tender, gently stirring once or twice. Makes 6 servings.