Just for you A Sunday Brunch
- Katherine Victoria Vananderland
- Oct 9, 2021
- 10 min read
Raspberry Peach Puff Pancake
Total Time Prep: 15 min. Bake: 20 min. Makes 4 servings
Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.
Ingredients
2 medium peaches, peeled and sliced
1/2 teaspoon sugar
1/2 cup fresh raspberries
1 tablespoon butter
3 large eggs, room temperature, lightly beaten
1/2 cup Whole Milk
1/2 cup all-purpose flour
1/4 cup vanilla yogurt
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Directions
Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries.
Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.
Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.
Nutrition Facts 1 piece with 1/2 cup fruit and 1 tablespoon yogurt: 199 calories, 7g fat (3g saturated fat), 149mg cholesterol, 173mg sodium, 25g carbohydrate (11g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 fruit, 1/2 starch, 1/2 fat.
I've tried a number of different types of fruit for this recipe, but apple seems to be my family's favorite. I mix the dry and wet ingredients in separate bowls the night before and combine them the next morning when it's time to make breakfast.—Megan Brooks, Saint Lazare, Quebec.
Ingredients
3 cups old-fashioned oats
2 teaspoons baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
2 cups whole milk
1/2 cup maple syrup
1/4 cup Olive Oil
1 teaspoon vanilla extract
1 large apple, chopped
1/4 cup sunflower kernels or pepitas
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Directions
Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, whisk eggs, milk, syrup, oil and vanilla until blended; stir into dry ingredients. Let stand 5 minutes. Stir in apple.
Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with sunflower kernels. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned.
Nutrition Facts 1 serving: 305 calories, 13g fat (2g saturated fat), 48mg cholesterol, 325mg sodium, 41g carbohydrate (20g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.
I've been cooking this strata for years, and my family just can't get enough! The fresh basil gives this healthy brunch dish an added flavor boost. —Jean L. Ecos, Hartland, Wisconsin.
Total Time Prep: 40 min. + chilling Bake: 1 hour + standing
Makes
8 servings
Ingredients
3 teaspoons Olive Oil, divided
3/4 pound sliced fresh mushrooms
1 cup finely chopped sweet onion
1 large sweet red pepper, cut into strips
1 large sweet yellow pepper, thin strips
1 medium leek (white portion only), chopped
10 slices whole wheat bread, cut into 1-inch pieces
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
8 large eggs
4 large egg whites
2-1/2 cups Whole Milk
1/4 cup chopped fresh basil
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Directions
In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan.
In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms.
Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion.
In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats.
Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts 1 piece: 322 calories, 13g fat (5g saturated fat), 201mg cholesterol, 620mg sodium, 28g carbohydrate (9g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
Total Time Prep: 25 min. Bake: 20 min.
Makes 8 servings
Ingredients
8 large eggs
1/2 cup whole-milk ricotta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1 large onion, halved and thinly sliced
1/2 cup finely chopped sweet red or green pepper
1/4 cup sliced baby portobello mushrooms
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Directions
Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.
Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.
Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts 1 wedge: 130 calories, 8g fat (3g saturated fat), 192mg cholesterol, 240mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.
Chocolate Lover’s Pancakes
These indulgent chocolate pancakes are fluffy on the inside, with a rich but not-too-sweet flavor from the cocoa and a nice tang from the buttermilk. They're delicious with either maple or chocolate syrup—and even better with both swirled together on the plate! —Harland Johns, Leesburg, Texas
Chocolate Lover’s Pancakes
Chocolate-Fruit Crepes
Chocolate-Fruit Crepes
Total Time Prep: 30 min. + chilling Cook: 5 min./batch Makes 10 servings
These graceful dessert crepes are as simple to make as they are special! They would shine at a fancy brunch, too. —Laura McDowell, Lake Villa, Illinois
Ingredients
1-1/2 cups buttermilk
3 large eggs
3 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking cocoa
filling:
1 can (21 ounces) cherry pie filling
1 can (8-1/2 ounces) sliced peaches, drained and chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon almond extract
1/3 cup hot fudge ice cream topping, warmed
Whipped cream, optional
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Directions
In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a microwave-safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 tablespoons filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and, if desired, garnish with whipped cream.
Nutrition Facts 2 each: 241 calories, 6g fat (3g saturated fat), 74mg cholesterol, 109mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 5g protein.
Chocolate Crepes with Raspberry Sauce
Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings
Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah
Ingredients
1 cup fat-free milk
1/2 cup Whole Milk
2 large egg whites
1 large egg
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Optional: Whipped cream and confectioners' sugar
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Directions
In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.
In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.
Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.
Nutrition Facts 1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.
This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! —Sharon Mannix, Windsor, New York
Ingredients
4 large eggs
2 tablespoons fat-free milk
1/8 teaspoon salt
3 teaspoons olive oil, divided
2 cups sliced baby portobello mushrooms
1/4 cup finely chopped onion
1 cup fresh baby spinach
3 tablespoons crumbled feta cheese
2 tablespoons sliced ripe olives
Freshly ground pepper
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Directions
Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan.
In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.
Nutrition Facts 1/2 omelet: 271 calories, 19g fat (5g saturated fat), 378mg cholesterol, 475mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.
I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —Ana Paula Cioffi, Hayward, California
Rabanadas (Portuguese French Toast)
Total Time Prep: 15 min. Cook: 5 min./batch Makes 6 servings
Ingredients
1 cup sugar
2 tablespoons ground cinnamon
4 large eggs
2 cups 2% milk
Oil for frying
1 loaf (8 ounces) French bread, cut into 1-inch slices
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Directions
In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly.
In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels.
Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.
Nutrition Facts 2 slices: 391 calories, 21g fat (3g saturated fat), 131mg cholesterol, 313mg sodium, 42g carbohydrate (23g sugars, 2g fiber), 11g protein.
This cheesy, full-of-flavor omelet is modeled after one I tasted and loved in a local restaurant. Mine is so hearty and rich-tasting that no one will guess it's lower in fat. —Bernice Morris, Marshfield, Missouri
Ingredients
Total Time Prep/Total Time: 20 min.
Makes
2 servings
2 large eggs
4 large egg whites
1/4 cup fat-free milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup cubed fully cooked ham
1 tablespoon chopped onion
1 tablespoon chopped green pepper
1/4 cup shredded reduced-fat cheddar cheese
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Directions
Whisk together first 5 ingredients.
Place a 10-in. skillet coated with cooking spray over medium heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 half with remaining ingredients. Fold omelet in half. Cut in half to serve.
Nutrition Facts 1/2 omelet: 186 calories, 9g fat (4g saturated fat), 207mg cholesterol, 648mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Fuel up for the day with eggs for breakfast. When you want a change, try the other omelet ideas at the end of the recipe. —Naomi Giddis, Two Buttes, Colorado
Cheesy Chive Omelet
Total Time Prep/Total Time: 15 min. Makes 2 servings
Ingredients
3 large eggs
2 tablespoons water
1 tablespoon minced fresh chives
1 tablespoon butter
1/4 to 1/2 cup shredded cheddar cheese
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Directions
In a small bowl, whisk eggs, water, salt and pepper. Stir in chives.
In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.
Nutrition Facts 1/2 omelet: 216 calories, 18g fat (9g saturated fat), 309mg cholesterol, 392mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 13g protein.
I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. —Susan Kieboam, Streetsboro, Ohio
Total Time Prep/Total Time: 25 min.
Makes 2 servings
Ingredients
3 bacon strips, chopped
4 medium fresh mushrooms, sliced
4 large eggs
1/4 teaspoon salt
2 teaspoons butter, divided
sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup Whole Milk
3 tablespoons shredded cheddar cheese
1 teaspoon shredded Parmesan cheese
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Directions
In a nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In a small bowl, whisk eggs and salt. In the skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. It should set immediately at edges.
As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide out of pan onto a plate. Repeat to make a second omelet.
For sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
Nutrition Facts 1 omelet with 1/4 cup sauce (calculated without optional toppings): 393 calories, 29g fat (14g saturated fat), 426mg cholesterol, 981mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 23g protein.
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