New Year’s Day Brunch Recipes

December 28, 2011

There is no better way to start the New Year than with a delicious brunch!  After a late night on New Year’s Eve, this Holiday Brunch Casserole and French Toasted Angel Food Cake will definitely hit the spot the next morning!

Ingredients:
4 Cups frozen shredded hash brown potatoes
1 Pound bulk pork sausage, cooked and drained
1/2 Pound bacon strips, cooked and crumbled
1 Medium green pepper, chopped
2 Cups (8 ounces) shredded cheddar cheese, divided
1 Green onion, chopped
1 Cup reduced-fat biscuit/baking mix
1/2 Teaspoon salt
4 Eggs
3 Cups 2% milk
*Recipe courtesy of tasteofhome

Directions:

In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion.  Transfer to a greased 13-in. x 9-in. baking dish.  In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top.  Sprinkle with remaining cheese.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 375 for 30-35 minutes or a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.  Yield: 12 servings.

Ingredients:
(1) 7-8 Inch angel food cake
6 Eggs, slightly beaten
1 1/2 Cups milk
3 Tablespoons sugar
2 Teaspoons vanilla
1 Tablespoon butter
Whipped cream
Maple syrup
Cut-up fresh strawberries

*Recipe courtesy of Better Homes and Gardens

Directions:

Slice the angel food cake into 10 to 12, 1-inch thick wedges.  In a shallow dish combine eggs, milk, sugar and vanilla.  Soak wedges in egg mixture for 1 minute per side.  In a nonstick  skillet or a nonstick griddle melt butter over medium heat.  Cook 4 wedges at a time for 1 to 2 minutes on each side or until golden brown.  To serve, stand slices in cake formation.  Top with whipped cream, drizzle with maple syrup and top with strawberries.  Serve immediately.  Makes 10 to 12 servings.

Dig in!