Celebrate the fun of spring by having an at-home brunch! Bring together friends and family and enjoy the flavors of the season.
Here are several sweet and savory brunch dishes from McCormick. Enjoy!
Cheesy Bacon & Egg Brunch Casserole
Prep Time: 25 minutes
Cook Time: 50 minutes
8 slices bacon 1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
1 1/2 cups milk
1/2 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Ground Nutmeg
1/4 teaspoon McCormick® Ground Black Pepper
1. Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
2. Spread 1/2 of the bread cubes in 13×9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
3. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
4. Bake 40 to 50 minutes or until center is set and top is golden brown. Makes 12 servings.
Stuffed French Toast
Prep Time: 20 minutes Cook Time: 20 minutes
1 tub (8 ounces) whipped cream cheese
1 tablespoon brown sugar
3 teaspoons McCormick® Ground Cinnamon, divided
1 1/2 teaspoons McCormick® Pure Vanilla Extract, divided
16 slices Italian bread (1/2-inch thick)
1/2 cup apricot preserves or jam
1 cup milk
2 tablespoons butter, divided
1. Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.
2. Beat eggs with wire whisk in 13×9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
3. Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired. Makes 8 servings.
Very Vanilla Fruit Salad
Prep Time: 15 minutes
Refrigerate Time: 1 hour
2 cups strawberries, halved
1 cup blueberries
1 cup fresh or canned pineapple chunks
1 cup cantaloupe chunks
2 kiwis, peeled and sliced
1/4 cup confectioners’ sugar
2 teaspoons McCormick® Pure Vanilla Extract
1. Mix fruit, confectioners’ sugar and vanilla in large bowl.
2. Refrigerate 1 hour or until ready to serve. Makes 10 (1/2-cup) servings. Raspberry Fruit Salad: Prepare as directed. Use McCormick® Raspberry Extract in place of the vanilla.
I also did a fun experiment yesterday by dying Easter eggs with food coloring! I just followed the directions on the back of the package, and I was rewarded with some wonderfully vivid colored eggs!
How to make Tie-dyed Eggs:: Place several eggs in a colander in the sink. Splash the eggs with vinegar. Drop food color onto the eggs. Shake the colander gently to distribute the color. Let stand 30 seconds. Repeat with 1 or 2 other colors. After the final stand time, rinse the eggs with water and drain completely. Dry.