(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.
Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.
Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.
Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:
- Salt (plain or flavored)
- Smithfield Hometown Original Bacon
- Celery stalks
- Worcestershire sauce
- Hot sauces
- Stuffed olives
- Pickled green beans
- Pickle spears
- Cheese cubes
- Cherry tomatoes
For more brunch and entertaining recipe inspiration, visit Smithfield.com.
Cheesy Bacon Jalapeno Corn Muffins
- Nonstick cooking spray
- 1 package (16 ounces) Smithfield Hometown Original Bacon
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 2 eggs
- 6 tablespoons butter, melted
- 1/3 cup honey
- 3/4 cup milk or buttermilk
- 1 can corn kernels, drained
- 2 medium jalapeno peppers, seeded and diced
- 1 medium jalapeno pepper, thinly sliced
- Heat oven to 375° F.
- Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
- In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
- In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
- Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.
Sausage and Egg Tarts with Asparagus and Tomatoes
- Flour, for dusting
- 1 package (about 1 pound) frozen prepared puff pastry, thawed
- 9 eggs, brought to room temperature for 30 minutes, divided
- 1 teaspoon water
- 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
- 1 pound fresh asparagus spears, cut into pieces
- 1 pint grape tomatoes, halved lengthwise
- salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup shredded Parmesan cheese (optional)
- Heat oven to 400° F.
- On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
- Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
- Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
- Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.
Cinnamon French Toast Sausage Roll-Ups
- 12 Smithfield Fresh Sausage Links
- 2 eggs
- 2/3 cup milk
- 3 tablespoons almond liquor (optional)
- 1/2 teaspoon ground cinnamon
- 6 slices whole-wheat bread, crust removed and cut in half
- 3 tablespoons butter
- Cook sausage according to package directions; keep warm.
- Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
- Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.
Scrambled Eggs and Ham in a Waffle Cup
- 6 eggs
- 1/2 cup milk
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
- 1 tablespoon butter
- 8 waffle cups (4 ounces each)
- 4 teaspoons maple syrup, warm, divided
- 1 teaspoon fresh thyme, chopped
- In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
- In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
- Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
- Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.
Source: Smithfield Foods
A perfect way to entertain around the table
(Family Features) With springtime in full bloom, brunch is the perfect way to entertain friends and family for nearly any upcoming occasion or celebration. Take advantage of the budding season with quality time spent with loved ones, more outdoor experiences and wholesome nutrition for the whole family, starting with a delicious morning meal around the table.
When it comes to the food they serve their families, moms want to provide good nutrition, especially for their kids, to help them grow up healthy and strong. Serving a nutritious meal each morning is one way to help kids get a good start to the day, so they can be their best in school, play and any other activities the day brings.
Whether moms know it or not, they are powerful role models for their children’s health and nutrition. When moms set the example and eat nutritious meals themselves, kids notice. For instance, according to a study from the U.S. National Library of Medicine, moms who drink milk are more likely to have kids who drink milk, which is a household staple that provides important nutrients such as calcium, vitamin D and potassium. Setting the example for quality nutrition can be made easy with a delicious meal served with milk to celebrate any occasion this season with guests of all ages.
This simple egg casserole is the perfect excuse to bring the family together and start a beautiful spring day with a wholesome meal and quality time together. For more recipes and reasons to bring the family together, visit milklife.com.
Easy Egg Casserole
- Nonstick cooking spray
- 1 cup lean ham, cubed
- 1 cup frozen seasoned potatoes with onions and peppers
- 3/4 cup frozen spinach, chopped
- 1/2 cup lowfat cheddar or Swiss cheese, shredded
- 6 eggs
- 3/4 cup milk
- Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick spray.
- Arrange ham, potatoes, spinach and cheese in bottom of casserole dish. In large bowl, beat eggs and milk together and pour over ingredients in casserole dish.
- Bake 25-30 minutes, or until lightly browned and puffed. Serve immediately.
- Pair each serving with 8-ounce glass of milk.
Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium (50% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
(Family Features) As warmer weather approaches, so do a variety of special occasions. If you’re looking for an easy way to celebrate with family and friends, brunch is a perfect option.
Not too early and not too late, everyone can enjoy a hearty meal and good company before the day gets busy. A brunch menu can include both elegant options and classic favorites, so it’s easy to customize to fit the occasion and your guests’ preferences.
With so many possibilities, brunch is the perfect opportunity to get creative. Develop your own versions of traditional dishes by incorporating new ingredients, such as using duck bacon to change up your menu and add some extra flair.
With a rich, hearty texture, duck bacon is more like pork bacon than traditional poultry bacons. Made from duck breast meat, it brings a touch of sophistication to any menu item. Plus, duck bacon is healthier for you, too. With 26 percent less sodium and 57 percent less fat than traditional pork bacon, it’s the perfect way for you to enjoy great flavor without the extra calories.
For an exciting added element, use duck bacon with this version of classic Eggs Benedict. This brunch recipe feeds a crowd and is ready in less than 30 minutes, making it the perfect choice when you want to whip up a quick entree for family or friends.
Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.
Eggs Benedict with Duck Bacon
- 3 egg yolks
- 10 tablespoons unsalted butter, cut into 1-tablespoon pieces
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 12 slices Maple Leaf Farms Duck Bacon, cut in half
- 12 English muffin halves, toasted
- 12 eggs, poached
- pinch of salt
- chopped parsley, for garnish (optional)
- To make Hollandaise Sauce: Fill medium saucepan with 1 inch of water (for double-boiler) and bring to simmer over medium heat. Reduce heat to low.
- In medium bowl, whisk egg yolks until they lighten in color, about 1 minute.
- Place bowl with eggs over saucepan and whisk constantly until thickened and doubled in volume, about 3-5 minutes.
- Remove bowl from saucepan and whisk in butter, 1 tablespoon at a time. Whisk in lemon juice, salt and cayenne pepper. Keep warm, covered, over double-boiler.
- To cook duck bacon and poach eggs: In skillet over medium-high heat, fry duck bacon halves 4 minutes per side; set aside. In large pot over medium heat, bring water to simmer and add salt.
- Crack egg into cup or small bowl. Gently pour egg into simmering water; repeat for additional eggs, leaving room around each one for cooking. Cook 2-4 minutes, depending on desired firmness.
- Using slotted spoon, carefully remove eggs from pan and place on paper towels to drain.
- To assemble Eggs Benedict: Lay two toasted English muffin halves on each plate. Top each with two duck bacon halves. Carefully place poached egg on top of each muffin stack. Pour Hollandaise Sauce over each. Garnish with parsley, if desired.
Source: Maple Leaf Farms
Quality nutrition for the perfect start to longer spring days
(Family Features) With warm weather on the horizon, it’s time to turn the clocks forward and say “so long” to winter and “hello” to longer spring days. With an extra hour of daylight ahead, spring is the perfect season to get outside, enjoy the fresh air and get the family on track with healthy habits and quality nutrition – starting at breakfast.
As you plan morning meals for your family this spring, remember that milk provides important nourishment – like high-quality protein – for you and your kids. As one of the original farm-to-table food, this wholesome drink typically arrives on grocery store shelves in just two days from many family-owned and -operated dairy farms. Milk is minimally processed for safety and farm fresh, often originating from dairy farms fewer than 300 miles away from your grocery store.
Start off warm springtime mornings with a sweet, butterfly-inspired twist on a breakfast sandwich made with Mandarin orange slices, sure to get your kids excited about wholesome choices at breakfast. Pair with an 8-ounce glass of milk to give your kids more of what they already love, with protein they need to give them a good start on the day.
For more information and kid-friendly recipes with milk, visit milklife.com.
Recipe by Tiffany Edwards of Creme de la Crumb
- 1 white English muffin
- 2 tablespoons whipped cream cheese
- 6 blueberries
- 4 mandarin orange slices
- 1 green grape, cut into strips
- Slice and toast English muffin. Spread cream cheese on both halves of muffin.
- Arrange three blueberries in a line down the middle of each half of the muffin and place a mandarin orange slice on each side of the blueberry lines to serve as wings of the butterfly. Place grape strips above blueberry line as antennas.
- Serve with an 8-ounce glass of milk.
Nutritional information per serving: 310 calories; 8 g fat; 4 g saturated fat; 30 mg cholesterol; 14 g protein; 46 g carbohydrates; 2 g fiber; 440 mg sodium; 364 mg calcium (35% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
With Jimmy Dean fully cooked Hearty Sausage Crumbles, you can whip up an Easy Egg Casserole in the morning – or even the night before – and pop it in the oven for a no-hassle breakfast that’s so comforting and delicious, they’ll be coming back for seconds.
Yield: 12 servings (1 square each)
- 8 eggs
- 3 cups milk
- 1/4 teaspoon ground black pepper
- 8 cups French bread cubes (3/4-inch pieces)
- 1 package Jimmy Dean Hearty Original Sausage Crumbles
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
- Preheat oven to 350°F
- Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage crumbles and 1 1/2 cups cheese.
- Pour into lightly greased 13 x 9-inch baking dish; sprinkle with remaining cheese.
- Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
Spinach-Egg Casserole: Add 1 package (10 ounces) frozen chopped spinach, thawed and squeeze dry, to egg mixture before pouring into prepared baking dish.
Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When ready to serve, uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean.
Source: Jimmy Dean
(Family Features) If the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love.
Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.
- Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.
- For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.
- Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”
Find more recipes you’ll love to share with your nearest and dearest this Valentine’s Day at Culinary.net.
Cocoa-Kissed Red Velvet Pancakes
Recipe courtesy of Nestlé
Servings: 10 pancakes
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons Nestlé Toll House Baking Cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup reduced-fat buttermilk or low-fat milk
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon red food coloring
- heart-shaped pancake cutters or cookie cutters (optional)
- butter, for garnish (optional)
- powdered sugar, for garnish (optional)
- maple syrup, for garnish (optional)
- fresh berries, for garnish (optional)
- In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.
- In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.
- Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired.
Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.
- 1 8-ounce can refrigerated crescent dinner rolls
- 1 pound Bob Evans Original Recipe Sausage Roll
- 2 cups shredded mozzarella cheese
- 4 eggs, beaten
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
- Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
- Combine remaining ingredients in medium bowl until blended; pour over sausage.
- Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.