5 Delicious Father’s Day Brunch Ideas


Zesty Zucchini Corn Cakes

Zesty Zucchini Corn Cakes

  • PREP TIME15 Min
  • TOTAL TIME15 Min
  • SERVINGS4

INGREDIENTS

1
cup grated zucchini
1/2
cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed
1/4
cup chopped onion
1
egg
1
cup Original Bisquick® mix
1
tablespoon milk
3/4
teaspoon salt
1/2
teaspoon pepper
Vegetable oil for cooking, if desired
1/3
cup sour cream
1
cup cherry tomatoes, quartered
Fresh basil sprigs, if desired
  • In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
  • Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
  • Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

EXPERT TIPS

Make ’em cheesy! Add 1/4 cup shredded sharp Cheddar or Parmesan cheese to the batter. Just make sure your griddle is well greased to keep the cheese from sticking while the corn cakes cook.

These corn cakes freeze well. Cool and place in resealable freezer plastic bag; seal bag and freeze up to 1 month. Reheat in the microwave on High 1 to 2 minutes.

 

Mexican Breakfast Casserole

Mexican Breakfast Casserole

Try a new twist on the all-time favorite egg bake; this dish adds some fabulous Mexican flavor, sure to be a hit at your next gathering.

  • PREP TIME20 Min
  • TOTAL TIME1 Hr 10 Min
  • SERVINGS12

INGREDIENTS

1
bag (20 oz) refrigerated cooked shredded hash brown potatoes
1
package (1 oz) Old El Paso® taco seasoning mix
1
lb bulk turkey or pork breakfast sausage
1
medium onion, chopped (1/2 cup)
12
eggs
2
cups shredded Cheddar cheese (8 oz)
1/4
cup milk
1/2
teaspoon salt
1/4
teaspoon ground pepper
1 1/2
cups (from 16-oz jar) Old El Paso® Thick ‘n Chunky medium salsa
 Heat oven to 350°F. Spray 13x9x2-inch (3-quart) baking dish with cooking spray. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat in baking dish.
  •  Spray 10-inch skillet with cooking spray. Cook breakfast sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  •  Meanwhile, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl with whisk until well mixed. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish.
  •  Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving.

EXPERT TIPS

Yum! This Mexican egg dish will make you say, “Hola morning!” Top servings with dollops of sour cream and more salsa, if you like.

Hash Brown Breakfast Casserole

Hash Brown Breakfast Casserole

Looking for a tasty breakfast! Then try this casserole that’s made with sausage, potatoes and Original Bisquick® mix!

  • PREP TIME25 Min
  • TOTAL TIME9 Hr 30 Min
  • SERVINGS8

INGREDIENTS

1
lb bulk spicy pork sausage
1
small onion, chopped (1/4 cup)
2 1/2
cups frozen diced hash brown potatoes
5
eggs
1 3/4
cups milk
1
cup Original Bisquick® mix
1/4
teaspoon salt
1/4
teaspoon pepper
2
cups shredded sharp Cheddar cheese (8 oz)
Picante sauce or green hot sauce, if desired
Sour cream, if desired
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally. Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into baking dish.
  • In medium bowl, stir eggs, milk, Bisquick mix, salt and pepper with fork or whisk until blended. Stir in cheese. Pour over sausage mixture and stir well. Cover with nonstick foil; refrigerate 8 hours.
  • Heat oven to 350°F. Bake casserole covered 45 minutes. Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with picante sauce and sour cream.

Mexican Hash Brown Breakfast Cupcakes

Mexican Hash Brown Breakfast Cupcakes

Try a new twist on breakfast with this Mexican breakfast cupcake–delicious south-of-the-border flavors come together with a hint of spice.

  • PREP TIME20 Min
  • TOTAL TIME45 Min
  • SERVINGS6

INGREDIENTS

1
box (5.2 oz) Betty Crocker® Seasoned Skillets® hash brown potatoes
Hot water and salt called for on potato box
1
small red onion, diced
1
can (4.5 oz) Old El Paso® chopped green chiles
1/2
cup shredded Cheddar cheese (2 oz)
2
eggs, beaten
1
medium avocado, pitted, peeled and sliced
1
cup sour cream
Fresh cilantro leaves, if desired

 

  • Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
  • Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
  • Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups.
  • Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.

EXPERT TIPS

 Substitute your favorite veggies in this savory cupcake; just be sure to cook them first in a skillet, and mix in with the potato mixture.

Gluten Free Mexican Breakfast Pizza

Gluten Free Mexican Breakfast Pizza

Looking for a hearty Mexican breakfast? Then try this gluten-free pizza made with Pillsbury® Gluten Free refrigerated pizza crust dough.

  • PREP TIME25 Min
  • TOTAL TIME35 Min
  • SERVINGS6

INGREDIENTS

1
container Pillsbury® Gluten Free refrigerated pizza crust dough
1/2
lb gluten-free chorizo or bulk spicy Italian pork sausage
4
eggs, beaten
1
cup gluten-free salsa
1
cup shredded Monterey Jack cheese (4 oz)
Chopped fresh cilantro, if desired
  • Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
  • Bake 12 to 14 minutes or until edge is beginning to brown.
  • Meanwhile, in 10-inch nonstick skillet, cook and stir chorizo over medium-high heat until no longer pink. Drain; remove to small bowl. Wipe out skillet. Add eggs to skillet; cook over medium-low heat until almost set. Stir in chorizo. Spread 1/2 cup of the salsa over partially baked crust. Spoon egg mixture over salsa, covering crust completely. Sprinkle with cheese.
  • Bake 8 to 10 minutes longer or until crust is deep golden brown and cheese is melted. Sprinkle with cilantro. Serve with remaining 1/2 cup salsa.

EXPERT TIPS

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Breakfast pizza also makes a great weeknight supper. Offer additional toppings, such as gluten-free sour cream, guacamole or chopped avocado to make it special!

 

Advertisements

Share your thoughts

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s