3 Brunch Recipes Perfect For My Favorite Weekend of the Year!

The first weekend in April is one of my favorites of the whole year. Yes, this year we are celebrating Easter, a holiday of rebirth, hope and newness, and we are experiencing the beginnings of spring- bright sunshine, birds chirping, buds opening- everything shouts of joy and new birth.

But those are only part of the reasons why I love the first weekend in April. I am a member of The Church of Jesus Christ of Latter-Day Saints, and the first weekend in April (and October) is our semi-annual general conference. It is a gathering of people who want to worship God, regain hope, and who are seeking answers to life’s difficult problems, or relief from the many challenges being faced. I’m especially excited for this year, because we get to listen to a living prophet on the day we celebrate the life, death, and resurrection of our Savior, Jesus Christ.

I always leave this weekend with renewed energy and hope. I feel better equipped to face life’s challenges, and have specific goals to help me become more of the woman, mother, and wife I want to be. It is a truly inspiring and uplifting weekend. Whether you are a member of the Church of Jesus Christ of Latter-Day Saints or not, I invite you to watch/listen in. There is so much wisdom and goodness shared- I know everyone could benefit!

Of course, I always love celebrating things with food… food is just the best way to add that final “festive” touch, to take something mundane and make it special, or to take something already special and make it truly memorable.

Because of this, I love serving fun snacks and treats throughout general conference weekend, and of course that wouldn’t be complete without a delicious brunch of some kind! When we watch with my in-laws, we always have German pancakes and a bacon, egg and cheese skillet. When we watch with my parents, we always have a muffin buffet, with scrambled eggs and fruit to top it off. Last year, with the pandemic, we watched general conference at home with our little family, and I made cinnamon rolls that lasted us all weekend.

Whatever has been served, it’s always been such a wonderful combination of spiritual and physical nourishment. We leave the weekend with spirits and bellies filled.

If you’re looking for some new brunch ideas that you can enjoy, I’ve got a few recipes to share here! These are three recipes that I haven’t tried, but each of them look so delectable! One of these will probably be making it on my list of things to make for general conference weekend! I’d love to hear which one you’re most interested to try. If you do try one, let me know how it turns out!

Overnight Hawaiian Breakfast Bake

Serving size: 5
Calories per serving: 537

1 12 packages 1 (12 oz) hawaiian sweet rolls (i use kings hawaiian) cut into 1 inch cubes
10 eggs
13/4 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 1/2 cups cooked and crumbled bacon
1 cup cubed cooked ham
1/2 cup cooked and chopped Canadian bacon
1 cup pineapple tidbits, well drained

Grease a 9x13 inch baking pan. Place bread cubes in pan. Set aside.

In a medium bowl, combine eggs, milk, worcestershire sauce and ground mustard and whisk until eggs are well blended and ingredients are well combined.

Stir in Mozzarella cheese, cheddar cheese, bacon, ham, Canadian bacon and pineapple until ingredients are evenly mixed. Pour over bread cubes. Lightly toss with fingers to evenly coat and mix ingredients in.

Cover and refrigerate overnight.

In the morning, when ready to bake, preheat oven to 350 degrees F.

Bake uncovered for 40-50 minutes or until golden brown.

Source: schef-in-training.com

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S'mores Pancakes

Easy, fluffy S'mores Pancakes with butterscotch and chocolate chips in every graham cracker pancake bite all smothered with amazing marshmallow syrup!

Yield: 8 pancakes
Serving size: 4
Calories per serving: 545

1 cup flour
1/2 cup crushed graham crackers
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butterscotch chips
1/4 cup milk chocolate chips
1/2 teaspoon cinnamon (optional)
1 cup buttermilk
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
Marshmallow Syrup
1 (7-ounce) jar marshmallow creme
2 tablespoons water

In a medium bowl, whisk together all of the dry ingredients. In a separate large bowl, whisk together the wet ingredients. Stir the dry ingredients into the wet ingredients just until combined/moistened. Don’t overmix, the batter should be lumpy! (overmixing makes flat, dense pancakes). Let batter sit 10-15 minutes at room temperature.
Meanwhile, make the Marshmallow Syrup by adding the marshmallow fluff and water to a medium bowl and microwave for 15 seconds. Stir until smooth. For a thinner syrup, stir in additional water.
Heat a nonstick skillet or griddle over medium heat. Pour batter using a ¼ cup measuring cup; wait until bubbles form, then flip and cook an additional 30-60 seconds or until pancake is cooked through. Serve with Marshmallow Syrup.

Source: scarlsbadcravings.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Mexican Egg and Sweet Potato Breakfast Scramble

Scrambled eggs combined with sweet potatoes, salsa, cheese and tortilla chips.

Yield: Yield: 2 large servings, or 4 smaller servings 1x
Serving size: 2
Calories per serving: 503

1 tablespoon olive oil
2 cups 1/4-inch diced sweet potatoes
4 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded, smoked Cheddar cheese
1/4 cup salsa
1/4 cup tortilla chips
fresh cilantro

Heat the olive oil in a skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, until browned and tender, about 8 minutes.

While the potatoes cook, whisk together the eggs, milk, salt and pepper. Once potatoes are tender, reduce the heat to medium-low. Pour the eggs over the potatoes in the skillet. Cook, gently pulling the eggs to the middle of the pan. When the eggs are almost set, remove from the heat and top with the cheese. Cover the pan until the cheese has melted.
Serve the eggs and potatoes over the tortilla chips, and top with salsa and cilantro.

Source: stasteandtellblog.com

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Have a wonderful Easter weekend!

  •   https://www.chef-in-training.com/overnight-hawaiian-breakfast-bake/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ChefInTraining+%28Chef+in+Training%29
  •   https://carlsbadcravings.com/butterscotch-smore-pancakes-marshmallow-syrup-2/
  •   https://www.tasteandtellblog.com/mexican-egg-and-sweet-potato-breakfast-scramble/
  •   https://stocksnap.io/photo/breakfast-food-OC8WX0E0X3

    Camille Hoffmann
    Monthly Newsletter Contributor since 2014
    Email the author! camille@dvo.com

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