Thursday's Creative Culinary Thoughts - Featuring Brunch food for Easter Weekend

Many of you are going to be celebrating Easter this weekend and we thought you might enjoy having some healthier brunch recipes for the holiday! Enjoy :)

Veggie Egg Casserole

INGREDIENTS

4   large eggs

5   large egg whites

1 cup  nonfat milk

2 tablespoons Dijon or whole grain mustard

1 teaspoon  minced fresh rosemary or your favorite herb

1/4 teaspoon  freshly ground pepper

5 cups roughly chopped spinach, wilted

4 cups  whole-grain bread, cut into 1-inch cubes (about 6 slices)

1/2 cup  chopped roasted red peppers

1/2 cup chopped onions, sauteed

3/4 cup  shredded Gruyere, or Swiss cheese

 

*Optional: Add in 5 ounces of a meat of your choice such as diced ham steak

 

DIRECTIONS

1. Preheat oven to 375 degrees F. Grease a 7-by-11-inch glass baking dish with cooking spray.

2. Whisk eggs, egg whites and milk in a medium bowl. Add mustard, herb and pepper until combined. In a large bowl, mix spinach, bread, onions, roasted red peppers and meat in a large bowl. Add the egg mixture and toss well until everything is evenly coated. Transfer to the prepared baking dish. Push it down into the pan and cover with foil.

3. Bake until the custard has set, about 40 or 45 minutes. Uncover, sprinkle with cheese and continue to bake until the dish is puffy and golden brown, about 15 to 20 minutes more. Transfer to a wire rack and cool for about 10 minutes before serving.

Whole-Wheat Blueberry Muffins

INGREDIENTS

1/2 cup  sugar

1 cup  nonfat or low fat buttermilk

1/3 cup  vegtable oil

1   large egg

1 teaspoon  vanilla extract

2 cup  whole-wheat pastry flour

1 tsp cinnamon

2 teaspoons  baking powder

1 1/2  teaspoon  baking soda

1/4 teaspoon  salt

1 1/2 cups  fresh or frozen blueberries

 

DIRECTIONS

1. Preheat oven to 400 degrees F. Coat two 6-muffin muffin tins with cooking spray or line with paper liners.

2. In a large mixing bowl, combine sugar, buttermilk, oil, egg and vanilla.

3. In another bowl, combine whole-wheat flour, cinnamon, baking powder, baking soda and salt in a large bowl. Add the liquid mixture and fold until just blended. Gently fold in blueberries. scoop into the 12 muffin cups.

4. Bake the muffins until the edges and tops are golden, about 20 minutes. Let cool in the pan for 5 minutesthen remove the muffins and cool on a wire rack.

Enjoy !!!

If you are looking for a recipe for a specific dish feel free to contact us and we can help you out !