Brunch in a Breeze: Easy Brunch Recipes

by Emily at One Lovely Life food blog Make brunch a breeze and impress guests with a beautiful brunch spread by incorporating frozen fruits and veggies into your meal. Not only are frozen fruits and veggies incredibly versatile, but they also pack as much nutritional value as the fresh varieties. Whether you’re looking to whip up something sweet or savory, you’ll want to give these easy brunch recipes a try:

Video Description: Facebook Live with Emily from One Lovely Life

 

Healthy Yogurt Parfait Recipe

Whether you use them for meal prep, a brunch party, or a fresh weekend breakfast, these parfaits with frozen fruit purée are a major crowd pleaser! Try them with all different combinations of frozen fruit for even more variety!

Ingredients:

For the Fruit Sauce:

• 2 cups Frozen fruit or berries (like Cascadian Farm strawberries, blueberries or cherry berry blend), partially thawed
• 3/4 cup Water
• 1 Tbsp. Orange or lemon juice
• 1 Tbsp. Honey

For the Parfaits:

• Your favorite mixed nuts or granola (like Cascadian Farm Cherry, Quinoa & Almond Granola)
• Yogurt (dairy-free, if needed)
• Fruit purée (see above)
• Fresh fruit—like berries, bananas, kiwi, mango, etc.

Instructions:

1. To make the fruit purée, place partially thawed frozen fruit or berries in a blender or food processor. Add water, juice and honey. Pulse or purée until smooth, leaving a few larger pieces, as desired. (If you want it completely smooth, you can strain it through a fine-mesh sieve).
2. To assemble parfaits, fill small jars or glasses. Layer yogurt, fruit purée, fresh fruit, and nuts or granola in any order you like. Mix and match different fresh fruits and fruit purées to create new flavor combinations!

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Green Chile Frittata Recipe

Say hello to big-time flavor without a lot of effort! This frittata is packed with veggie goodness, hash browns and bacon. It’s an all-in-one breakfast dish that’ll make any morning better.

Ingredients:

• 1/2 Tbsp. Olive oil
• 1 sm. Onion, diced
• 1 cup Bell peppers (any color), diced
• 1 4 oz.-can Sprouts Green Chiles (don’t drain)
• 1–2 cups Fresh spinach
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 8 oz. Cascadian Farm Organic Frozen Hash Browns (about 1/2 a package)
• 4 oz. Bacon, cooked and crumbled
• 7 Eggs
• 1/4 cup Milk (dairy or unsweetened non-dairy)
• Additional salt & pepper, to taste

Instructions:

1. Preheat oven to 375°F. Grease a 9-inch pie dish with nonstick spray, or a little olive oil or butter.
2. In a medium sauté pan, heat olive oil over medium heat. Add onion and bell pepper and sauté over medium heat 8–10 minutes, or until very tender and onion is translucent.
3. Add green chiles, spinach, salt and pepper, and stir until spinach is wilted.
4. Add hash browns to the bottom of your prepared pie dish.
5. Pour cooked veggie mixture over the hash browns and pack down well.
6. Sprinkle bacon over veggie mixture.
7. In a medium bowl, whisk together eggs and milk with a little salt and pepper. Whisk until very well blended.
8. Pour egg mixture over the potato/egg/bacon and allow to settle.
9. Bake at 375°F for 30–35 minutes, or until center is just set. If the edges are browning faster than you like, you can cover the pan with foil to protect it from browning any more.
10.  Let cool slightly before slicing and serving.

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