(Family Features) Take advantage of warmer weather by hosting an outdoor brunch serving an egg-tastic recipe that's sure to please your friends and family. Eggs Benedict Casserole is a do-it-yourself version of the restaurant classic, combining traditional ingredients with a spicy twist. Requiring only one dish for baking and serving, this recipe is perfect for special occassions and celebrations, or casual weekend brunches at home.
Here's a list of items to consider when preparing for your outdoor brunch:
Angelic Eggs - Take hard-boil eggs, remove the yolks and combine with mayonnaise, chopped salmon, dill, Tabasco Original Red Sauce and salt; then refill the egg whites and serve.
Dog-Day Fruit Salad - Combine your favorite fresh fruits, such as strawberries, blueberries and raspberries, with orange juice, orange peel, and honey.
Classic Bloody Mary - Combine tomato juice, vodka, Worcestershire sauce, lime juice and Tabasco Original Red Sauce; stir, and pour over ice. Garnish with a celery stalk.
For more brunch recipes, visit www.Tabasco.com.
Eggs Benedict Casserole
- 6 cups French bread, cut into cubes
- 12 large eggs
- 1 1/2 cups milk
- 3 tablespoons fresh chives, chopped
- 1 teaspoon salt
- 2 1/2 teaspoons Tabasco brand Original Red Sauce, divided
- 12 ounces Canadian bacon, chopped
- 1 (9-ounce) package Hollandaise sauce
- Preheat oven to 350° F.
- Place French bread cubes in 8-cup shallow casserole dish. Beat eggs, milk, chives, salt and 2 teaspoons Tabasco sauce in large bowl; stir in Canadian bacon. Pour over bread cubes. Let mixture stand 5 minutes. Bake 40 minutes or until mixture is puffed and set.
- Meanwhile, prepare Hollandaise sauce as package directs. Stir in 1/2 teaspoon of Tabasco sauce. Keep warm until ready to use.
- Serve casserole with warm Hollandaise sauce.
Did you know that strata is Italian for layers? So you'll be happy to know that this "strata" is packed with delicious layers, so be ready to sink your teeth into cream cheese, cranberries, cinnamon and french bread.Make this recipe the night before to allow it to chill over night and then pop it into the oven for a rich and delicious brunch. Drizzle maple syrup to sweeten it up a bit more.
Find more recipes at www.culinary.net.
Watch video to learn how to make this delicious recipe!
What you'll need:
- French Bread
- 8 ounce cream cheese
- Dried cranberries
- Maple Syrup
- Ground cinnamon
In a greased 2-quart baking dish, tear off pieces from 1/2 of the French bread and put into dish.
Cut the creamcheese into slices and place over the bread pieces.
Sprinkle the dried cranberries over the creamcheese and bread pieces.
Top cranberries with remaining broken french bread pieces.
In a medium bowl, mix together eggs, milk and maple syrup.
Pour egg and milk mixture over bread and lightly press down the bread to saturate in the liquid mixture. Sprinkle with ground cinnamon.
Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 20 minutes. Full recipe instructions below.
- 8 cups French Bread (Crusty)
- 1 8 oz package of cream cheese
- 1/2 cup dried cranberries
- 6 eggs
- 2 ¼ cups milk
- 1/3 cup maple syrup
- ½ tsp ground cinnamon or nutmeg
- In a greased 2-quart rectangular baking dish, arrange half of the bread pieces, about 4 cups.
- Cut cream cheese into 8-10 slices and arrange over the bread chunks.
- Sprinkle cranberries over bread chunks.
- Top with remaining bread pieces (4 cups).
- In a medium bowl beat together eggs, milk and maple syrup.
- Pour over bread in dish.
- Sprinkle with ground cinnamon.
- Lightly press down with back of spoon or spatula to saturate bread with egg mixture.
- Cover and chill for up to 24 hours.
- Preheat oven to 350°F.
- Bake covered for 45 minutes.
- Uncover then bake for 20 minutes more.
- Let stand for 10 minutes before serving.
- Serve warm and topped with maple syrup, if desired.
Plan ahead for your weekend brunch with this delicious Farmer's Casserole recipe. You'll enjoy this hearty combination of meat, cheese, eggs and a little bit of spice with some jalapenos. You can also prepare this recipe the night before and let it chill till you are ready to pop it in the oven.
- Nonstick cooking spray
- 3 cups frozen shredded hash brown potatoes
- 3/4 cup shredded Monterey Jack cheese
- 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
- 2 green onions, sliced
- 2 jalapenos, seeded and chopped
- 4 eggs, beaten
- 1 ½ cups milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash browns evenly in the bottom of the dish. Sprinkle cheese, ham, and green onions over hash browns.
- In a bowl combine eggs, milk, salt, pepper and jalapenos. Pour egg mixture over hash brown mixture in dish.
- Bake, uncovered, in a 350° F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
- Let stand 5 minutes before serving. Makes 6 servings.
Recipe adapted from Better Homes and Gardens
Watch video to see how to make this recipe!
Turn your morning breakfast crepes into a delicious and totally satisfying dessert with creamy custard filling and decadent chocolate sauce. See more of our delicious dessert ideas.
Boston Cream Pie Crepes
To make filling:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 1/2 cups milk
- 4 egg whites
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- Saucepan: milk, sugar, cornstarch and salt over medium heat. Stir until thickens.
- Pour 1/3 of sugar mixture into egg whites and stir, return to saucepan and heat for 1 minute.
- Remove saucepan from heat and pour in vanilla.
- Transfer filling to medium bowl, cover and press plastic wrap to the top of the mixture. Refrigerate 1-2 hours.
- Whip heavy whipping cream till stiff peaks are formed. Fold into the filling mixture.
To make crepe batter:
- 1 1/2 cups milk
- 4 eggs
- 1/2 tsp vanilla extract
- 1 cup flour
- 1 1/2 tsp sugar
- 1/8 tsp salt
- 8 tsp butter
- Whisk milk and eggs.
- Combine flour, sugar and salt then add to milk mixture.
- Refrigerate for 1 hour.
- Coat pan with butter. Pour about 2 TBS of batter into pan. Lift and move pan around to coat with batter.
- Cook batter until top looks dry then flip and then transfer to plate.
- Spoon or pipe filling down center of crepe and fold over. Drizzle with your favorite chocolate sauce, serve immediately.
(Family Features) Waking up early is hardly anyone’s favorite thing to do, especially on the weekends. Instead of planning an elaborate menu for brunch with family and friends, keep your plans simple and hit that snooze button. Transform a favorite recipe with new, inspired ingredients instead of traditional brunch fare.
Try putting a twist on a classic breakfast by opting for Maple Leaf Farms Duck Bacon instead of pork bacon. It's thick-cut, ready to cook and perfect for pairing with eggs, pastries or fruit. With a hearty taste and texture and 57 percent less fat than traditional pork bacon, duck bacon can satisfy hungry, waiting guests and give them a tasty start to their weekend.
This brunch recipe for Duck Bacon and Brie Cheese Stuffed French Toast can be thrown together in an instant with mouthwatering ingredients. The addition of duck bacon adds a unique flavor and wow-factor that can leave guests asking for more.
Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.
Duck Bacon and Brie Cheese Stuffed French Toast
Recipe courtesy of Chef Ben Vaughn on behalf of Maple Leaf Farms
Prep time: 10 minutes
Cook time: 20 minutes
- Butter, for coating pan
- 4 large eggs
- dash of salt
- 2 tablespoons sugar
- 1/2 cup milk
- 1⁄2 teaspoon vanilla extract
- 1 ounce bourbon
- 8 slices day-old sourdough bread
- 8 ounces Brie cheese
- 12 slices Maple Leaf Farms Duck Bacon, cooked crispy
- 8 tablespoons melted butter, for topping
- maple syrup, for topping
- powdered sugar, for topping
- Heat oven to 375° F. Butter baking sheet well.
- In small bowl, beat eggs with salt, sugar, milk, vanilla and bourbon. Pour into flat-bottomed dish.
- Submerge all bread slices in dish to soak up some of egg mixture. Work in batches, if necessary. Turn with spatula and soak other side. Do not soak too long or bread will be too saturated and difficult to handle. Gently transfer four soaked bread slices to prepared baking sheet.
- Place 2 ounces cheese on each slice. Add three slices crispy bacon on top of each cheese portion.
- Top with another soaked bread slice. Press filled bread together firmly.
- Place baking sheet in oven; bake 15-20 minutes, turning after 8-10 minutes to brown both sides.
- Serve immediately with melted butter, maple syrup and powdered sugar.
Source: Maple Leaf Farms
(Family Features) Both first-time and experienced hosts know holiday entertaining is about more than serving one large feast for family and friends. This season, think outside the dinner table and incorporate tasty brunch dishes into your holiday planning to help keep guests satisfied morning, noon and night.
Arm yourself with everything you need for effortless holiday hosting. Whether you’re making a hearty breakfast or a sweet dessert, Smithfield’s online Holiday Hub has entertaining tips and simple recipes for cooking up flavor-filled dishes all season long. With guests coming from out of town or kids returning home from school, hosts can rest assured knowing every meal is covered.
Try adding savory, slow-smoked bacon to a recipe like this Bacon Lattice Breakfast Tart with Spinach and Mushrooms. Or serve guests these Pull-Apart Rosemary Sausage Rolls made with premium pork sausage and flaky biscuits for robust flavor any time of day.
Find more holiday inspiration at Smithfield.com/HolidayHub.
Pull-Apart Rosemary Sausage Rolls
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20 biscuits
- 1 pound Smithfield Hometown Original Fresh Sausage Roll
- 2 teaspoons finely chopped rosemary leaves, plus sprigs for garnish (optional)
- 1/2 teaspoon freshly ground black pepper
- 1 egg
- 1 teaspoon water
- 2 cans (12 ounces each) refrigerated small biscuits (20 biscuits total)
- Heat oven to 400° F. In bowl, unpackage sausage and lightly mix with rosemary and pepper. Divide into 20 pieces, rolling into little balls; refrigerate until needed.
- In small bowl, whisk egg and water until frothy. Remove biscuits from packaging and carefully dimple centers with thumbs. Insert sausage balls in centers and place biscuits close together on lightly sprayed or greased cookie sheet. Brush exposed biscuit dough with egg wash and top with rosemary sprigs, if desired. Bake 12-15 minutes, or until biscuits are golden and sausage is cooked through. Serve warm.
Substitution: Smithfield Hot Fresh Sausage Roll or Sausage Patties can be substituted for Original Fresh Sausage Roll.
Bacon Lattice Breakfast Tart with Spinach and Mushrooms
Prep time: 20 minutes
Cook time: 45 minutes
- 6 slices Smithfield thick-cut bacon, any flavor
- 1 cup sliced cremini or button mushrooms
- 3 cups lightly packed baby spinach
- 1 refrigerated prepared pie crust
- 6 large eggs
- 1 cup half and half
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat oven to 350° F.
- In skillet, cook bacon over medium heat 5-6 minutes, or until slightly rendered and beginning to curl. Remove bacon from pan and drain on paper towels until cool enough to handle. Drain all but 1 tablespoon fat from pan and cook mushrooms over high heat 4-5 minutes, or until softened and any moisture in pan has evaporated, stirring occasionally. Add spinach leaves and cook 1 minute, or until just wilted.
- Line 9-inch pie plate with pie crust, working crust up sides with fingers; refrigerate until needed. In bowl, lightly whisk eggs and stir in half and half, Parmesan, salt and pepper; reserve.
- Add mushrooms and spinach to egg mixture and stir to combine. Pour into pie crust and bake 20-25 minutes, or until eggs are begin to set. Increase oven temperature to 400 F. Arrange bacon loosely in woven lattice form on top of pie and return to oven. Bake 18-20 minutes, or until bacon begins to crisp and crust is golden brown.
- Let cool on wire rack 10-15 minutes before serving.
Substitutions: Whole milk can be substituted for half and half. Baby kale can be substituted for baby spinach.
Entertain guests with a wholesome morning meal
(Family Features) Bring the harvest straight to the table with farm-fresh ingredients fit for entertaining family and friends. Whether sharing stories passed from generation to generation, celebrating traditions – old and new – or simply treasuring time with loved ones, you can enjoy fragrant autumn flavors with a delicious and nutritious morning meal.
With savory elements coming from butternut squash, freshly ground nutmeg and hints of sage, this homemade frittata embraces seasonal favorites rich in nutrients. Guests of all ages can enjoy a meal made with an abundance of wholesome, farm-to-table ingredients – including milk – which provide essential vitamins and minerals to fuel everyone at the table.
Whether starting off a quiet weekend morning with brunch or prepping for a busy day with a make-ahead breakfast the night before, this recipe offers a creative, tasty way to kick-off the day. Plus, when paired with an 8-ounce glass of milk, everyone can get essential nutrients, like calcium and protein, to help them be their best.
To find more family-friendly recipes and information about milk’s nutrients, visit milklife.com.
Butternut Squash Sage Frittata
Crispy Sage Leaves:
- 3 tablespoons extra-virgin olive oil
- 6-8 small fresh sage leaves
- pinch kosher salt
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cups (about 8 ounces) butternut squash, diced
- 1 clove garlic, minced
- 2 large sage leaves, chopped
- 6 large eggs
- 1/2 cup fat free milk
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground nutmeg
- To prepare crispy sage leaves: In small skillet, heat olive oil until shimmering. Fry sage leaves in oil until crispy, about 5 seconds. Remove sage leaves from oil and drain on paper towel. Sprinkle with salt while hot.
- To prepare frittata: Heat oven to 425° F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add butternut squash; stir to coat in oil. Spread butternut squash in single layer and cook 2-3 minutes before stirring. Repeat until squash becomes tender and begins to caramelize, about 10 minutes total.
- Add garlic and chopped sage; stir until fragrant, about 60 seconds.
- In large bowl, whisk together eggs, milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently, about 15 seconds, to distribute squash evenly around pan. Transfer skillet to oven and cook 10 minutes, or until egg is puffed and set. Remove from oven and let cool about 3-5 minutes before cutting and serving with crispy sage leaves.
- Pair each serving with 8-ounce glass of milk
Notes: To prepare butternut squash: Separate round end from long portion of squash; save round end for a separate recipe. With vegetable peeler, peel long portion. With sharp check’s knife, thinly slice squash. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting entire squash.
Nutritional information per serving: 200 calories; 7 g fat; 2 g saturated fat; 195 mg cholesterol; 15 g protein; 18 g carbohydrates; 1 g fiber; 290 mg sodium; 375 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
(Family Features) Give your meals a wake-up call because breakfast is no longer just for mornings. From weeknight family dinners to a quick lunch, you can make mealtime fun with breakfast recipes any time of day.
Delicious, wholesome ingredients are the centerpiece of breakfast dishes, and hand-crafted Smithfield bacon, ham and sausage lends mouthwatering flavor to breakfast dishes you can enjoy all day, any day. Put a hearty spin on avocado toast or get creative with a protein-packed breakfast bowl.
Find more recipes you can enjoy morning, noon and night at Smithfield.com.
Breakfast Avocado Toast with Bacon and Ham
Cook time: 30 minutes Serves: 4
- 12 slices Smithfield Thick Cut Bacon
- 16 ounces Smithfield Anytime Favorites Boneless Sliced Ham
- 1 1/2-2 quarts water
- 1 lime, juiced
- 1 cup freshly made or refrigerated, prepared guacamole
- 4 large eggs
- 4 thick slices seeded whole-grain bread, toasted golden brown
- freshly ground black pepper
- 1 tablespoon chopped parsley or cilantro leaves
- Heat oven to 375° F. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels.
- While bacon is baking, lay sliced ham on lightly sprayed, rimmed baking pan. Bake 5-7 minutes, or until warmed through. Keep bacon and ham warm.
- In saucepot over medium-high heat, heat water and lime juice until simmering. Crack eggs into small cups. Slowly add eggs one at a time to pot and simmer 4-5 minutes, or until whites are just set for runny yolk or a little longer for firmer yolk. Remove eggs from water with slotted spoon and drain on paper towel.
- Spread guacamole onto toast, topping each with sliced ham, egg, pepper and bacon. Sprinkle with parsley or cilantro and serve warm.
Hearty Breakfast Bowl
Prep time: 10 minutes
Cook time: 30 minutes
- 8 slices Smithfield Thick Cut Bacon
- 16 ounces Smithfield Boneless Ham Steaks, cubed
- 3 cups cooked steel-cut Irish or traditional oatmeal
- 3 1/2-4 quarts water, divided
- 1 pound fresh asparagus
- 4 eggs
- 2 cups fresh assorted berries
- 1/2 cup walnuts
- 1/3 cup pepitas (Spanish pumpkin seeds)
- Heat oven to 375° F.
- Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels. Drain fat from pan. Place ham cubes on same rack and bake 5-7 minutes, or until heated through.
- Prepare oatmeal as directed on package and keep warm with ham and bacon.
- Over high heat, bring 2 quarts water to boil and blanch asparagus 1-2 minutes, or until tender-crisp when pierced with fork. With tongs or slotted spoon, remove asparagus; drain and reserve. In same saucepot over high heat, bring 1 1/2-2 quarts water to boil. Reduce heat to simmer and, using slotted spoon, carefully lower eggs into water individually. Cook 6 1/2 minutes for softer, jammy yolk or a little more for firmer yolk, keeping water simmering during cooking. Transfer eggs to bowl of ice water and chill 1 minute for easier peeling.
To assemble: divide oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled, halved egg in each bowl and top with walnuts and pepitas.
How a breakfast with milk can help lead the way to academic success
(Family Features) As kids get ready to start a new school year, moms are also getting back into the swing of a morning routine. One thing that can’t be missed? A complete breakfast! Research shows eating breakfast helps kids concentrate and focus at school, giving moms good reason to serve up balanced nutrition before that first morning bell.
This back-to-school season, start the day off strong and pair your little one’s breakfast with a glass of milk. An 8-ounce glass of milk gives kids 8 grams of high-quality protein plus other essential nutrients like calcium and vitamin D to the morning meal.
Most days, finding time for a balanced breakfast may be easier said than done. One way to help alleviate the morning rush is to make breakfast ahead of time, so it’s ready to go before sending kids off to school. These make-ahead Protein-Packed Eggs in a Nest are simple and fun to make. Served with an 8-ounce glass of milk, they make for a delicious breakfast to help start everyone’s school day off right.
Find more nutritious recipes to pair with milk at milklife.com.
Protein-Packed Eggs in a Nest
Servings: 6 (2 nests per serving)
- Nonstick olive oil spray
- 4 cups frozen shredded potatoes, defrosted
- 3 large eggs
- 3 large egg whites
- 1/4 cup fat free milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup cooked, lean ground turkey sausage, crumbled
- 1/3 cup green bell pepper, diced
- 1/3 cup tomatoes, chopped
- 1/3 cup part skim mozzarella cheese, shredded
- Heat oven to 400° F and spray 12-well muffin tin with nonstick olive oil spray.
- Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create “nest”. Bake for 15-20 minutes or until lightly golden. Remove pan from oven and using spoon, gently press any fallen potatoes back up against sides of each muffin hole. Turn oven down to 350° F.
- In a bowl, add eggs, egg whites, 1/4 cup milk, salt and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes or additional vegetables.
- Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all “nests.” Sprinkle a pinch of cheese over each nest. Bake for 15-20 minutes or until egg is set.
- Remove from oven and serve with remaining 8-ounce glass of milk.
Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and be reheated for an on the go breakfast.
Nutritional information per serving: 200 calories; 4.5 g fat; 1.5 g saturated fat; 105 mg cholesterol; 17 g protein; 23 g carbohydrates; 1 g fiber; 510 mg sodium; 381 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of fat free milk.
(Family Features) When it comes to planning brunch, there really are no rules. It’s the perfect opportunity to combine your favorite flavors and foods in one delicious meal.
Warmer weather calls for putting a summer twist on brunch classics. Breakfast Tacos Al Pastor are a fresh, flavorful addition to a festive summer brunch, while this Brunch Bruschetta Bar is a gorgeous way to feed a crowd and highlight your favorite summertime ingredients. These recipes are made and served with not-from-concentrate Florida’s Natural Brand Orange Juice, made entirely from oranges grown, picked and squeezed in Florida, with no water or sugar added.
Both recipes are from the Florida’s Natural Brunch Club, a collection of brunch experts creating recipes to celebrate brunch throughout the year. Brighten up your brunch with more fresh takes on classic recipes at floridasnatural.com.
Breakfast Tacos Al Pastor
Recipe courtesy of Half Baked Harvest
Prep time: 10 minutes
Total time: 30 minutes
- 2 tablespoons olive oil
- 1 pound ground chicken or pork
- 1/2 sweet onion, chopped
- 2 cloves garlic, minced or grated
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon, plus pinch, kosher salt, divided
- 2 chipotle peppers in adobo, chopped
- 1/2 cup not-from-concentrate Florida's Natural Brand Orange Juice
- 1/4 cup water
- 2 cups fresh pineapple chunks, divided
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 1 jalapeno, seeded and chopped
- 1 lime, juice only
- 4-6 fried eggs
- 6-8 corn or flour tortillas, warmed
- sliced avocado
- feta or cheddar cheese
- In large skillet, heat olive oil over high heat. When oil shimmers, add ground chicken and onion. Cook, stirring often and breaking up meat as it cooks, until chicken is browned, about 5 minutes.
- Add garlic, chili powder, paprika, salt, chipotle peppers, orange juice, water and 1 cup pineapple. Reduce heat to medium and simmer until sauce has thickened slightly around chicken, about 10-15 minutes. Remove from heat and stir in cilantro.
- In bowl, combine remaining pineapple, basil, jalapeno, lime juice and pinch of salt.
To serve: Divide fried eggs among tortillas and top with chicken. Add pineapple-basil salsa, avocado and cheese.
Brunch Bruschetta Bar
Recipe courtesy of Half Baked Harvest
Prep time: 20 minutes
- 1 cup basil pesto
- 1 cup sun-dried tomato spread
- 2 cups cherry tomatoes, marinated cherry tomatoes or diced tomatoes
- 6-8 soft-boiled or poached eggs
- 6-8 scrambled eggs
- 12 slices grilled or toasted bread
- olive oil, to taste
- salt, to taste
- pepper, to taste
- 2-3 varieties of soft cheeses
- 2 cups fresh fruit
- 1 sliced avocado
- 2 cups sauteed veggies, such as spinach and mushrooms
- 6-8 pieces fried bacon
- 2-3 varieties of prosciutto, salami or smoked salmon
- 1 cup fruit jam
- 1 cup nut butter
- 1/2 cup honey
- 1 carton not-from-concentrate Florida's Natural Brand Orange Juice
- On large serving board, arrange sauces and spreads. Add poached eggs, scrambled eggs and bread. Drizzle poached eggs with olive oil and season with salt and pepper. Arrange cheese, fruits, veggies, meats, jams, nut butter and honey around eggs.
- Pour orange juice into juice glasses for sipping.
Source: Florida's Natural