occasion: brunch

This easy shrimp and grits comes together in 20 minutes thanks to quick cook grits. Make this Southern recipe for a weeknight family dinner or weekend brunch.

Shrimp and Grits

c. low-sodium chicken stock, divided

c. quick cook grits

c. grated pepper jack cheese

c. grated sharp cheddar

c. mascarpone, softened

Kosher salt and pepper,

0live oil

lb. jumbo shrimp, peeled and deveined

Cajun seasoning

bacon, chopped

onion, chopped

red bell pepper,

jalapeño pepper, seeded and chopped

tomato paste

sauce,

lemon, juiced

green onions, sliced, to serve

In a saucepan, bring 3 cups of the chicken stock to a boil. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, cheddar, and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter, season with salt and pepper to taste, and keep warm.

In a separate saucepan, heat the remaining 2 cups of stock until hot.

Meanwhile, in a large skillet over medium-high heat,&nbsp;heat the oil and remaining 2 tablespoons of butter. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)

Add the bacon, onion, bell pepper, and jalapeño to the skillet and season with a little more&nbsp;salt and pepper. Cook over high heat until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Season with more salt and pepper.&nbsp;

To serve, spoon the shrimp and sauce over the grits and top with green onion.&nbsp;

Lemon blueberry muffins are an easy morning treat. This breakfast recipe is super lemony and studded with fresh, juicy berries. Plus, it's ready in 45 minutes!

Lemon Blueberry Muffins

c. sugar

lemons,

sour cream

c. (1 stick) salted butter, melted

eggs

yellow gel food coloring

c. self-rising flour

kosher salt

c. fresh blueberries, divided

tbsp. turbinado sugar

For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with large paper liners. Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors. Whisk in the sour cream, butter, eggs, and food coloring until smooth. Fold in the flour and salt until just combined. Fold in 2/3 cup of the blueberries.

Divide the batter evenly among the liners. Top with the remaining 1/3 cup blueberries and sprinkle with the turbinado sugar. Bake until golden, cooked through, and a toothpick inserted in the center comes out with only a few crumbs, 18 to 20 minutes. Remove to a wire rack and let cool completely.

For the glaze: Meanwhile, combine the powdered sugar and 2 tablespoons of lemon juice in a medium bowl until smooth. Once the muffins are cool, drizzle the tops with the glaze. 

All you need for this Cinnamon Roll Breakfast Casserole recipe are a few tubes of refrigerated cinnamon roll dough and a few pantry staples.

Cinnamon Roll Breakfast Casserole

salted butter,

12.4-ounce tubes refrigerated cinnamon roll dough (with frosting)

half-and-half

cinnamon

c. packed dark brown sugar

Preheat the oven to 350˚. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.&nbsp;

Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.&nbsp;

Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.&nbsp;

Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.&nbsp;

https://streaming.hearstdigitalstudios.com/a3d5047f-a8c9-4d65-94fb-9e883edd242c/video_rover_16x9_1080p_hd_1669044775_95249.mp4

The Pioneer Woman's Cinnamon Roll Breakfast Casserole Recipe

Hot ham and cheese pinwheels are an easy make-ahead appetizer recipe everyone will love! Customize the filling snack with your favorite meats and melty cheeses.

Ham and Cheese Pinwheels

Cooking spray

cream cheese, softened

tbsp. prepared ranch dressing

green onions, finely chopped

(8-oz.) packages crescent roll sheets

c. shredded sharp cheddar cheese, divided

c. shredded gruyere cheese, divided

egg,

poppy seeds

Preheat the oven to 375°F. Spray a 13-by-9-inch baking pan with cooking spray and line with parchment paper.

In a medium bowl, mix together the cream cheese, ranch dressing, and green onion.

On a very lightly floured cutting board, unroll 1 crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, around 12-by-8 inches, with the long sides parallel to the counter.

Spread half of the cream cheese mixture over the surface of the sheet, leaving a 1-inch border clean on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash.&nbsp;

Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet&nbsp;that has egg wash to pinch and seal the log closed.&nbsp;

Wrap the log with plastic wrap and chill in the refrigerator for at least 1 hour&nbsp;or up to 12 hours. Repeat with the remaining crescent roll sheet, cream cheese mixture, cheeses,&nbsp;and ham.

Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds. Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds.

Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.

Hash brown breakfast casserole is a lighter spin on the classic brunch dish. This recipe calls for fresh tomatoes, herby pesto, and mozzarella cheese.

Hash Brown Breakfast Casserole

(16-oz.) package frozen diced hash browns with onions

c. shredded mozzarella (about 8 oz.)

c. milk

c. prepared pesto

green onions, sliced

Kosher salt and black pepper

c. cherry tomatoes, halved

mozzarella pearls

basil leaves, torn if large (optional)

Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish and add the hash browns, spreading them into an even layer.&nbsp;

In a large bowl, combine the shredded mozzarella, milk, half-and-half, pesto, eggs, green onions, and some salt and pepper. Pour the mixture over the hash browns and top with the cherry tomatoes and mozzarella pearls.&nbsp;

Cover with foil, and bake for 30 minutes. Remove the foil, and continue baking until the center is set and edges are bubbly, 30 to 35 minutes.&nbsp;

Let the casserole rest for a few minutes before cutting into squares. Sprinkle with the basil leaves, if using, and serve.

This morning glory muffins recipe features a lightly spiced batter packed with carrot, coconut, apples, raisins, and pecans. Bake a batch for an easy breakfast!

Morning Glory Muffins

c. all-purpose flour

whole wheat flour

c. firmly packed light brown sugar

pumpkin pie spice

baking soda

c. vegetable oil

orange orange

vanilla extract

c. unsweetened shredded coconut

c. pecans, chopped

c. raisins

carrots, shredded (about 2 c.)

apple

Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, pumpkin pie spice, baking soda, and salt.

In a large bowl, whisk together the oil, orange zest, orange juice, vanilla, and eggs. Whisk in the coconut, pecans, raisins, carrots, and apple. Add the flour mixture to the carrot mixture, stirring until just combined.

Fill each muffin cup with about ½ cup batter (they will be full). Bake until the tops are golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Let the muffins cool for 5 minutes in the muffin tin before removing to a wire rack.

Inspired by Tik Tok's famous baked feta pasta, this easy baked feta egg casserole is the perfect thing to serve at brunch. 

Baked Feta Egg Casserole

olive oil

pt. cherry tomatoes

red onion, sliced

salt,

black pepper,

feta

red pepper flakes,

c. basil leaves, chopped

Toast

Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine.

Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst.

Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce. Make 6 wells in the tomato mixture and carefully crack an egg into each of the wells.

Reduce the oven temperature to 375 degrees. Return the casserole to the oven and cook for 8-10 minutes, until the whites of the eggs are just set (the whites will still be very jiggly, and will continue to cook out of the oven).

Halve the reserved tomatoes. Top the casserole with the fresh tomatoes, remaining basil and an extra sprinkle of salt, black pepper and red pepper flakes if desired. Transfer to serving bowls and serve immediately with toasted bread or focaccia.&nbsp;

Top sausage-filled stuffed peppers with fried eggs for a meal that's perfect for brunch or dinner.

Sausage and Egg Stuffed Peppers

large bell peppers (any color)

bulk breakfast sausage

onion,

garlic cloves,

plum tomatoes,

c. cooked white or brown rice

c. baby spinach

black pepper

c. shredded cheddar-jack cheese

Preheat the oven to 375 ̊. Trim the bottoms of the bell peppers (without creating any holes) so they sit upright without tipping over. Next, cut off the tops. Remove and discard the stems, then finely chop the tops; set aside. Scoop out and discard the seeds and membranes.

Place the bell peppers in a microwave-safe bowl with 1⁄2 cup water. Cover and microwave until beginning to soften, 7 to 12 minutes. Uncover and set aside until cool enough to handle. Stand up the peppers in a baking dish just large enough to hold them.

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small crumbles, until cooked through, 4 to 5 minutes. Remove to a plate.

Add the onion, garlic and the chopped bell peppers to the drippings in the skillet. Cook until starting to brown, 6 to 8 minutes. Add the tomatoes and cook, stirring, until they break down, about 2 minutes. Return the sausage to the pan along with the rice, spinach, salt and pepper; stir until the spinach wilts. Remove from the heat and fold in the cheese.

Fill the bell peppers with the rice mixture, leaving 1⁄2 inch of space at the top. Pour 1⁄2 cup water into the baking dish. Bake, uncovered, until the filling is heated through, about 15 minutes.

Remove from the oven&nbsp;and carefully crack 1 egg into each stuffed pepper. Bake, uncovered, until the egg whites are set but the yolks are still runny, 15 to 20 minutes more. Serve with hot sauce.

This make-ahead eggs Benedict strata is a delicious breakfast casserole. It's made with English muffins, Canadian bacon, and fresh spinach.

Eggs Benedict Strata

muffins,

c. whole milk

kosher salt,

Canadian bacon sliced, quartered

baby spinach

Salted butter,

c. cheddar cheese (about 8 ounces)

(12 tbsp.) salted butter

lemon

hot sauce

For the strata: Preheat the oven to 425 ̊. Arrange the English muffins on a rimmed baking sheet and bake until golden brown, about 10 minutes. Let cool.

Combine the eggs, milk, half-and-half, salt, and pepper in a large bowl and whisk to combine. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add half of the Canadian bacon in a single layer and cook until browned, about 1 minute per side. Remove to a plate and repeat with the remaining Canadian bacon; add to the plate. Add half of the spinach to the pan and toss until partially wilted, then add the remaining spinach and toss until all the spinach is wilted. Season with a pinch of salt. Remove the spinach to a paper towel–lined plate and press with the back of a spoon to release some of the liquid.

Butter a 9-by-13-inch baking dish. Layer half each of the English muffins, spinach, Canadian bacon, and cheese in the prepared dish. Repeat the layering with the remaining ingredients, ending with the cheese. Slowly pour the egg mixture over the top. Cover the baking dish with plastic wrap and refrigerate overnight.

About 30 minutes before baking, remove the strata from the fridge. Preheat the oven to 350 ̊. Remove the plastic wrap and cover the dish with foil. Bake for 30 minutes, then uncover and continue to bake until golden brown and slightly crisp on top, 25 to 30 minutes more.

Just before serving, make the hollandaise: Melt the butter in a small saucepan until sizzling. Remove from the heat. Meanwhile, add the egg yolks and lemon juice to a blender. Then, with the blender on, slowly drizzle the hot butter into the yolks. It’ll start to thicken right away. Add up to 1 1/2&nbsp;teaspoons warm water to loosen the sauce until it is pourable. Stir in the salt, pepper and hot sauce. Drizzle some of the sauce over the strata and serve the rest on the side.

Tex-Mex breakfast enchiladas feed a morning crowd! In this recipe, tortillas get stuffed with scrambled eggs and chorizo, and smothered in cheese and sauce. 

Breakfast Enchiladas

lb. fresh Mexican chorizo,

green onions, thinly sliced, plus more to top

eggs,

Nonstick cooking spray

(8-in.) flour tortillas

red enchilada sauce

Sliced avocado, halved cherry tomatoes, and sliced jalapeño, to top

In a large nonstick skillet, cook the chorizo over medium heat, stirring often to break into small crumbles until browned and cooked through, 6 to 8 minutes. Transfer the chorizo to a paper towel-lined plate, reserving 1 tablespoon of the drippings in the skillet.&nbsp;

Return the skillet with the chorizo drippings to medium heat. Add the green onion and cook, stirring often until softened, 1 to 2 minutes. Stir in the eggs, salt, and pepper. Cook, stirring occasionally, until the eggs are scrambled into large, soft curds, 4 to 5 minutes. Remove from the heat and gently fold in the chorizo and 1 cup of the cheese.

Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Spoon about 1/2 cup of the scrambled egg mixture down the center of each tortilla. Roll up and place&nbsp;seam-side down in the prepared baking dish. Pour the enchilada sauce evenly over top and sprinkle with the remaining 1 cup of cheese.

Bake the enchiladas until bubbly and the cheese is melted, about 30 minutes. Top&nbsp;with additional sliced green onion, avocado, cherry tomato halves, and sliced jalapeño. Serve hot.

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These mashed potato pancakes are equal parts easy, flavorful, crisp, and cheesy. This addictive side or appetizer recipe is perfect for using holiday leftovers!

Mashed Potato Pancakes

potatoes

c. all-purpose flour,

c. cheddar cheese

green onions,

c. panko breadcrumbs

Vegetable oil,

Sour cream, to serve

In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.

Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.&nbsp;

To a large cast-iron&nbsp;skillet over medium-high heat, add&nbsp;oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil to 350°F. Fry&nbsp;the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.

Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a&nbsp;sprinkle of&nbsp;green onion and a dollop of sour cream.

https://streaming.hearstdigitalstudios.com/29a0a96d-84b8-4ac5-addb-a15c0bca5392/video_rover_16x9_1080p_hd_1697638814_75217.mp4

The Pioneer Woman's Mashed Potato Pancakes Recipe

Apple dumplings are the best autumn dessert! This easy recipe calls for just a few ingredients including apples, crescent rolls, butter, and a can of soda.

Apple Dumplings

Granny Smith apples

crescent rolls

Mountain Dew soda

Preheat the oven 350°F. Butter a 13-by-9-inch baking dish.

Peel and core the apples. Cut each apple in half vertically, then each half into 4 wedges.&nbsp;

Working quickly while cold, unroll the crescent dough sheets on a lightly floured surface and separate the perforated dough into 16 triangles. Place one apple wedge on the wide base of a triangle and roll the apple toward the pointed end of the triangle, allowing the dough to overlap and wrap around the apple. Continue with the remaining apples and crescent rolls. Place in the prepared baking dish.&nbsp;

In a small saucepan, melt the butter. Add the sugar and barely stir to create a lumpy, grainy mixture.  Add the vanilla and barely stir again. Pour the mixture over the wrapped apples.  Pour the Mountain Dew soda around the edges of the pan and sprinkle with cinnamon. Bake until the dumplings are golden brown and crispy on top, 30 to 45 minutes.&nbsp;

 Serve with ice cream, and spoon some of the sauce from the pan over the top.&nbsp;

https://streaming.hearstdigitalstudios.com/0720af65-5775-4fe9-8a7b-9eb935b1a03b/video_rover_16x9_1080p_hd_1693231298_47537.mp4

The Pioneer Woman's Apple Dumplings Recipe

Served with sweet and tangy honey mustard, this easy, cheesy, sausage balls recipe makes a wonderful quick breakfast, snack, or appetizer recipe!

Top 16 occasion: brunch recipes from across the web

The most viewed occasion: brunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shrimp and Grits

Lemon Blueberry Muffins

Cinnamon Roll Breakfast Casserole

Ham and Cheese Pinwheels

Hash Brown Breakfast Casserole

Morning Glory Muffins

Baked Feta Egg Casserole

Sausage and Egg Stuffed Peppers

Eggs Benedict Strata

Breakfast Enchiladas

Mashed Potato Pancakes

Apple Dumplings

Sausage Balls

Maple Bacon Butter Fan Rolls

Blood Orange Spritz

Egg-in-a-Hole Buttermilk Biscuits

Top 16 occasion: brunch recipes from across the web

The most viewed occasion: brunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp and Grits

Lemon Blueberry Muffins

Cinnamon Roll Breakfast Casserole

Ham and Cheese Pinwheels

Hash Brown Breakfast Casserole

Morning Glory Muffins

Baked Feta Egg Casserole

Sausage and Egg Stuffed Peppers

Eggs Benedict Strata

Breakfast Enchiladas

Mashed Potato Pancakes

Apple Dumplings

Sausage Balls

Maple Bacon Butter Fan Rolls

Blood Orange Spritz

Egg-in-a-Hole Buttermilk Biscuits

The most viewed occasion: brunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine