An Impressive, Lazy Sunday Brunch
An Impressive, Lazy Sunday Brunch.
You want to make something filling and beautiful with your limited free time on a Sunday morning, but again, that time is limited! These two recipes fit brilliantly together with that sweet and savory balance we love for a brunch. They look so gorgeous on the plate, you’ll be surprised how easy they are! And the best part? You can customize the ingredients to satisfy even the pickiest little eaters at your brunch table. Just swap out the cherries and chocolate chips from the Dark Chocolate Cherry Pancake Loaf to make any combination you want! Banana and PB chip? Sprinkles? Blueberries? Delicious.
For the Easy Veggie Quiche, you can top it with whatever you’d like. I have one kiddo that won’t eat cheese or onions, another one that won’t eat fresh tomato or onions, and myself and my husband that will eat ALL OF IT. Sunday brunches are not the time where we want to fight about how great veggies are, so the customization is perfect.
Ingredients for Dark Chocolate Cherry Pancake Loaf
2 cups Pancake Mix
11/3 cups Water
1 cup Cherries, pitted and halved
½ cup dark chocolate chips
Something to grease up the pan- I use coconut oil, you can use anything here.
Optional but tasty topping: 1 tablespoon butter + 1 tablespoon brown sugar
Tools needed for Dark Chocolate Cherry Pancake Loaf
Whisk or fork
Large Bowl
Scraping spatuala (recommended to get every bit of batter!)
loaf pan - alternatively if you want to use a regular sheet pan, double the recipe and halve the cooking time
A paper towel to evenly grease up the pan
Directions for Dark Chocolate Cherry Pancake Loaf
Preheat oven to 350°F
Mix the pancake mix and water in a large bowl.
Cut the fruit to add to the batter- yes do this second, that gives the batter a time to rest which is great when you’re making pancakes.
“Measure” out your chocolate chips (we all know you’re adding them by the fist-full, and that again is what Sunday Brunch is for!)
Add both toppings to the batter and stir with your scraping spatula until evenly combined.
Grease up your loaf pan by dipping the edge of a paper towel into whatever oil you’re using. Make sure you get up the whole side because it’s going to rise, and get the corners well so you don’t have a problem getting it free at the end!
Pour the batter into the loaf pan and bake for 40 mins,
Optional topping: pull out the pan 5 mins early, add the butter to the top of the loaf and spread evenly, no need to melt first, it’ll melt as you go. Then add the brown sugar and tuck back into the oven for the additional 5 mins.
Take out the loaf and let sit for at least 5 mins before slicing into it.
Ingredients for Easy Veggie Quiche
1 bag Frozen Breakfast Potatoes - I used the cubed O’brien mix with the peppers, you can use your family’s favorite.
Butter or Oil
6 eggs
Salt, pepper, onion powder, garlic powder- to taste
Shredded cheese -I used a thick cut triple cheddar blend
Veggie Toppings- I used cherry tomatoes and green onion.
Optional: veggie broth, alternatively just water.
Tools needed for Easy Veggie Quiche
Whisk or fork
Large Bowl
a large oven proof skillet- alternatively you can transfer to a greased baking dish
knife and cutting board
Spatula
Directions for Easy Veggie Quiche
Preheat oven to 350°F
Whisk the eggs in a large bowl
Wash and cut up all veggies
Coat the bottom of the skillet with oil or melt butter on lowest setting
Cook potatoes until able to be pierced with a fork
Pour eggs over potatoes
Add toppings
Cook for 15 mins or until eggs are completely set.
Serve immediately.