Brunch Favorites

This week I and a friend were hostess for our local UMW, the women's circle of our church. We always have a brunch in this fellowship and we chose two favorite recipes for the morning's menu. I've posted each of these before (May 5, 2013 for the Frittata and Feb. 21, 2013 for the Baked French Toast), but they are good favorites that work well for brunch and can be varied with each season.






Bacon Cheese Frittata

This recipe has so many possibilities, you can add any vegetables you would like. It is similar to a crustless quiche and goes well with other brunch favorites; without crust or hash brown potatoes, it is a lighter egg dish. Pam added broccoli crowns, assorted mini-peppers, and bacon to the basic egg and cheese. 
Basic Egg Mixture:
6 eggs
1/2 cup milk
1/4 teaspoon salt
freshly ground black pepper
dash of paprika
Other Ingredients:
1/4 cup chopped green onion
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar Cheese
optional: asparagus, mushrooms, tomatoes,
    chives, peppers
Directions:
Preheat oven to 350 degrees. Spray baking dish with cooking oil. Arrange added ingredients in the pan and pour egg mixture over. Bake for about 25-30 minutes until a knife inserted in the middle comes out clean. Allow time to set, about 5 - 7 minutes, before cutting.

Baked French Toast

I've made this with cherry pie filling for February brunches, but it is also good with apple. Easy for a brunch because it can be prepared the evening before, refrigerated and baked just before serving.
Ingredients:
20 slices French bread (1 inch thick)
1 can (21 oz) pie filling (cherry or apple)
8 eggs, lightly beaten
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Topping:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup
Directions:
Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes beofre baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast. Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.