Extra Cheesy Sides for Your Brunch Menu



Food Stylist: Anne Disrude Prop Stylist: Marina Malchin

Photo by: Yunhee Kim ©Yunhee Kim 2011

Yunhee Kim, Yunhee Kim 2011

On a lazy weekend morning, whether you set an alarm or not, what better way to wake up than with melted cheese stringing from a pan to your plate? We're down for cheesy dishes all day long, but some of our favorite cheesy sides are a match made in heaven for eggs, sausage, toast and more. With these recipes on your plate, you can bet a weekend brunch featuring cheesy sides is in the works.

Wake up to freshly baked biscuits with Food Network Magazine’s Bacon-Cheese Biscuits — they’re the ideal side act, especially in between bites of scrambled eggs.

Peeling and shredding potatoes can be a process, especially when you wake up hungry. Buy frozen hash brown potatoes — pre-peeled and shredded — to satisfy a last-minute potato craving. Easy Cheesy Potato and Sharp Cheddar Hash is so crispy and good that you won’t need ketchup.



Food Stylist: Susan Spungen Prop Stylist: Pamela Duncan Silver

Photo by: Anna Williams

Anna Williams

This Southern staple is made that much better when a cheesy trinity is involved: Food Network Magazine’s Bruleed Cheese Grits are rich with a blend of cheddar, Gruyere and gouda. Placing the grits in the broiler at the very end leaves the cheesy top nice and bubbly.

For a different take on cheesy grits, Trisha’s Garlic Grits Casserole blends in creamy, garlicky Boursin cheese and adds crunch to the top with corn flakes. Like a dollop of mashed potatoes at dinnertime, this side dish brings serious savory comfort to your brunch menu.

Though a classic strata is considered a one-dish wonder during the breakfast and brunch hour, downsizing the portions means you can enjoy all that and more. Food Network Magazine’s south-of-the-border Cheesy Chile Strata is layered with corn tortillas, Mexican cheese and poblano chiles, and is always best with sour cream, jalapenos and cilantro. Whether you treat it as a main or as a side dish is up to you.

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