Hi everyone! I’m back after a few days off of blogging – my weekend was packed!
My Saturday was spent preparing for a Mother’s Day brunch that I was hosting for my parents & sister on Sunday. I did as much as I could the night before – which was a lot – but there was still quite a bit to get ready on Sunday, too.
This was the first time I’ve ever really “entertained.” Chris & I live in a 1-bedroom apartment (not for long – more on that in the coming days!) so it’s not really conducive to entertaining a big group.
I hadn’t had much experience planning a large meal for a group & was a little unsure of how to time everything. This was a good learning experience though, so I think I’ll have a better idea of how to execute everything the next time around.
Of course, I want to share Sunday’s menu with you all!
First, Ellie Krieger’s Peach French Toast Bake. This was a recipe that I got from Chris’s sister. She frequently makes this when Chris & I visit & I’ve always really enjoyed it. I love that this can be prepared the night before & that you can use fresh or frozen peaches – so easy!
I also made Herb Mesa’s Chicken Sausage Frittata for the first time. I’m a big fan of having some sort of egg dish at brunch, & this one was bulked up with chicken sausage, sweet potatoes, bell peppers, & onion. It was also very easy to make, even though it’s labeled as “intermediate” on the Food Network website.
Of course, brunch didn’t feel complete without a few sweets…
I tried out Hungry-Girl’s Crazy Delicious Cheesy Cherry Danish recipe, which could have used a little tweaking, I think. I made this ahead the night before, & I think it would have been best enjoyed fresh.
I also made Alysha’s Pumpkin Doughnut Muffins. I substituted whole wheat flour for all purpose flour, since that’s what I had on hand. I loved the butter/cinnamon-sugar topping that went on these. Today, I enjoyed a leftover muffin with some White Chocolate Wonderful smeared on top & it was delicious! I can’t wait to make these muffins again when pumpkin season rolls around.
In addition to the recipes I made, I roasted a combo of red, yellow, & purple potatoes. Before placing them in the oven at 350* for an hour (flipping every 15 mins.), I coated them in olive oil, salt, pepper, & rosemary.
I also made a few slices of bacon!
I think I can speak for everyone when I say this brunch was filing! I was pretty full after just one plate that held a sampling of every item.
And of course, it just wouldn’t be brunch without a mimosa!
Brunch was a great way to celebrate my mom & all she does for our family! Hopefully Mother’s Day brunch can become an annual event.
What’s your favorite brunch item? I always stick with breakfast foods, rather than gravitating towards the lunch items!