0 Quick And Easy Recipes For Breakfast Or Brunch

By Linda Carol Wilson

Easy Recipes

The next time you plan a brunch or just want to enjoy breakfast with family or friends, try one of these tasty recipes to add sunshine to your morning. Ham and Vegetable Quiche, Brunch Artichoke Squares, or Delicious Butterscotch-Apple-Walnut Muffins, you will find the recipes here!

HAM & VEGETABLE QUICHE
Crust:
1 egg, beaten
3 cups frozen shredded hash brown potatoes, thawed
1/4 cup grated Parmesan cheese

FILLING:
1 1/2 cups thinly sliced zucchini
1 small red bell pepper
1 tbsp butter
1/2 cup fully cooked diced ham
1 tbsp minced fresh basil or 1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
2 large eggs
1/4 cup low-fat milk
3/4 cup shredded Italian-Blend cheese

Preheat oven to 400 degrees.
Grease the bottom and sides of a 9-inch pie plate; set aside.

In a large bowl combine the egg, hash browns and Parmesan cheese; press onto the bottom and up the sides of the prepared pie plate. Bake at 400 degrees for 15 minutes or until the crust is set and edges are just beginning to brown.

While the crust bakes, in a large skillet melt the butter and saute the zucchini and bell pepper for about 5 minutes. Stir in the ham, basil, salt and pepper. Remove from heat and allow to cool slightly.

In a large bowl beat the eggs and milk together; add the zucchini and pepper mixture. Stir in the cheese and pour into the crust. Bake 15 to 20 minutes or until center is set.

Allow to cool for 5 minutes before cutting into wedges to serve.

Yield: 4 servings

BRUNCH ARTICHOKE SQUARES
8 eggs
1 cup shredded Cheddar cheese
1 yellow onion, chopped fine
1 garlic clove, minced
salt to taste
pepper to taste
12 saltines, crushed fine
2 (6-oz each) jars artichoke hearts, drained
parsley for garnish, if desired

Preheat oven to 325 degrees.
Lightly spray an 11 x 7-inch baking pan or dish with nonstick cooking spray; set aside.

In a large bowl, lightly beat the eggs; add the cheese, onion, garlic, salt, pepper, crushed crackers, and drained artichokes mixing together well.

Bake at 325 degrees for 25 minutes. Before cutting into 6 or 8 squares, allow to cool slightly and garnish with parsley, if desired.

BUTTERSCOTCH-APPLE-WALNUT MUFFINS
1/2 cup whole-wheat flour
1 1/2 cups all-purpose flour
2 tsps ground cinnamon
1 tsp baking soda
2 large eggs
1 cup canola oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
4 cups chopped Granny Smith apples
3/4 cup butterscotch chips
1 cup chopped walnuts

Easy Recipes

Preheat oven to 350 degrees.
Grease 12 muffin tin cups or line 12 cups with paper liners; set aside.

In a bowl mix the flours, cinnamon, and baking soda together; set aside.

In a large mixer bowl beat the eggs and add the canola oil, both sugars, vanilla extract, and apples mixing well. Add the flour mixture and mix just until moistened. Stir in the butterscotch chips and walnuts. Spoon the batter into the prepared muffin cups.

Bake muffins for 15 to 20 minutes at 350 degrees. Muffins are done when a wooden toothpick inserted in the center comes out clean. Remove to a wire rack to cool.

More information about desserts and diet food here

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