Extra Cheesy Sides for Your Brunch Menu
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.
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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