Get Eggy with It
It’s almost spring and that means brunch, of course.
Spring is in the air. Okay, maybe it’s not. But we’re totally ready for spring and brunching outside, so we’ve done a bit of brainstorming to find some our favorite egg recipes in hopes that the weather catches up to our mindset.
Spring Frittata (pictured above)
Utilize stale bread to make this seasonal frittata. Don’t have any ricotta in the house? It adds a creamy richness that you can also achieve by subbing with cream cheese, crème fraîche or cottage cheese.
Valerie Bertinelli loves to serve quiche because it looks super elegant, but it’s actually really easy to make. The recipe makes enough pie dough for two pies, but you can freeze the leftover dough and save it for later.
This high-protein, low-calorie breakfast salad has everything that you crave from eggs Benedict, including a creamy lemon dressing that stands in for hollandaise sauce.
Breakfast for a crowd, made easy. Fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven. Have toppings and buns ready for everyone to serve themselves.
Had a rough night? This breakfast sandwich hits all the flavors you want from brunch without a lot of effort (or having to put pants on).
Pizza for breakfast? Count us in. Store-bought pizza dough and frozen broccoli make it doable in less than an hour.