Whether you are looking for something quick and easy to make before you head out on Easter Sunday or want to invite the girls over for a relaxing morning of chatting over mimosas, our quick and easy spring brunch is hearty and flavorful.
SPRING BRUNCH BAKERY BLUEBERRY MUFFINS
Hearty with a bakery feel, these muffins are like dessert and a to-go breakfast all in one.
- 1/2 cup unsalted butter, softened
- 1 1/4 cups white sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all purpose flour, divided
- 2 teaspoons baking powder
- 1/2 cup fresh buttermilk
- 1 pint fresh blueberries – rinsed, drained and patted dry
- 2 teaspoons white or decorative sugar
- With a rack in the center of the oven, preheat oven to 375 degrees F.
- Prepare muffin pan with non stick spray and/or muffin liners.
- In a large bowl blend butter, 1 1/4 cups sugar and salt until fluffy. Beat in eggs one at a time.
- In a separate bowl, mix 1 3/4 cup flour and the baking powder.
- To the original butter/egg mixture, alternately add in the our mixture and buttermilk, mixing until just incorporated after each addition.
- Crush 1/4 of the blueberries and add them to the batter.
- Place the remaining 3/4 pint of blueberries in a bowl and coat them with the remaining 1/4 cup of flour, and then fold into the batter.
- Scoop batter into muffin cups, and sprinkle tops lightly with sugar.
- Bake for 30 minutes, or until tops spring back lightly when pressed.
With one recipe for adults and another for the littles, a mimosa is a morning treat for all to enjoy.
Adult Mimosa – ratio of 3/4 chilled champagne to 1/4 chilled orange juice
Mini Mimosa – ratio of 3/4 chilled ginger ale to 1/4 chilled orange juice
Fill glasses with chilled, clear sparkly liquid of choice 3/4 of the way, and then finish off the last 1/4 with chilled orange juice.
SPRING BRUNCH LAYERED MORNING CASSEROLE
yield 8 servings
Simple and tasty, this main dish can be assembled the evening before and popped in the oven in the morning.
- 6 slices of bread
- 2 lbs bulk sausage
- 16 oz shredded cheddar cheese
- 6 eggs
- 2 cups cream or milk
- 1 pinch of nutmeg
- salt and pepper to taste
- Preheat oven to 350 degrees F. Lightly grease casserole dish.
- Tear bread into bite sized pieces and place in the bottom of the casserole dish.
- Cook and crumble sausage. After cooking, drain off liquid and evenly distribute the sausage on top of the bread.
- Layer half of the shredded cheese on top.
- In a separate bowl, whisk eggs, nutmeg and milk (or cream) together, and pour egg mixture into the casserole dish.
- Place in oven and bake for 30 minutes.
- Remove from oven, top with remaining cheese and bake for 10-15 more minutes or until casserole is warm and cheese is melted.
- Remove, serve and enjoy!
Spring Brunch Vendor Team
- Concept and Styling – Jennifer Prince
- Recipes and Food Styling – Debbie Johnson
- Photography – Kaitlyn Becker Photography
- Tablescape and Decor Items – Estates Revisited
- Styling Assistants – Kyle Blanchard and Aubrey Prince
- Location – Riverviews Artspace (room formerly TOOLRY, now Speakertree)