Breakfast was never my favorite meal but over the years I have bonded with eggs at an almost unhealthy level! When our friends made plans to stop in on their long drive back to Ohio I got excited at the idea of entertaining for Breakfast! I found myself getting a little carried away so had to come back down to Earth and be realistic – 8:30am is early to get too crazy.
Snack / Apps – it’s not necessary to have an actual appetizer for Breakfast but I wanted a couple finger-foods to pick at before the main course was served. I decided on Donut Kabobs for easy snacking and they also looked cute. Along side of those were a dish of fresh strawberries. Easy.
Drinks – my instinct said Bloody Mary’s and Mimosa’s but I thought if people are planning on traveling I don’t want to serve alcohol. Iced Coffee was the next best thing. I made a big batch in my French Press the night before and froze some cubes as well so everything was ready for the morning.
Main Course – i went back and forth trying to decided what combination of eggs and bacon I wanted to serve. I mean, how many different ways can you make eggs!? Quiche was my first choice because we had some fresh Zucchini from our CSA. The second dish was a tie between a Breakfast Pizza and Breakfast Burritos. I went with the Pizza – and was more impressed than I expected to be.
As always, I fried up some potatoes because breakfast isn’t breakfast without them! We also got a nice batch of tomatoes and basil in our weekly share so I mixed that with the smallest amount of oil and balsamic to round out the meal.
The best part is that most of the prep can be done the day before so the morning is relaxing and enjoyable!
Prep – 15 minutes / Cook – Overnight
**I use 1 large scoop (~2T) to about 10-12oz hot water, let steep in French Press for 5 minutes, filter. Leave in fridge overnight and pour into serving pitcher in the morning. Any loose grounds will settle overnight. Serve cream and sweetener for guests.
meal prep: brew coffee (whatever is on sale, expensive coffee is not necessary)
Prep – 5 minutes / Cook – 45-60 minutes
1/2 bag Frozen Hashbrowns – thawed
4 Eggs – scrambled
4-5 Slices of Bacon – cooked and crumbled
2 Slices Deli Ham – chopped
** Arrange hashbrowns on a pizza stone or baking sheet into circle and press firmly. Bake 375 for 20-25 minutes until potatoes start to dry out and get crispy. Cook longer if it still seems too soft. Once hardened (pizza crust like), sprinkle with scrambled eggs, crumbed bacon, sliced ham and top with shredded cheese. Bake until everything is heated through and cheese has melted.
meal prep: bake crust (leave in oven overnight), scramble eggs, bake/crumble bacon.
Zucchini and Orzo Quiche
Prep – 15 minutes / Cook – 30 minutes
1 Zucchini – cubed
1/2 Onion – chopped
1/2c Orzo – cooked
1/2 pint Egg Whites
1/4 Milk – optional
**Cook zucchini and onion until soft and translucent. Meanwhile, beat eggs, egg whites and milk together. Once veggies and orzo are cool, add to eggs along with salt and pepper. Whisk and pour into a heavily greased (coconut cooking oil) pan, top with feta. Bake 375 for 25-30 minutes until egg sets.
meal prep: cook veggies and orzo
Fresh Tomato and Basil
Prep – 5 minutes
** Slice tomato into rounds and layer on a long dish. Sprinkle with torn basil (cutting basil will bruise it and take away the freshness), pinch of salt and pepper and a drizzle of oil and balsamic vinegar.
Breakfast is quick and easy so keep entertaining that way too. My prep too about 2 hours the night before – I cooked all of the veggies and meat and placed them in containers in the fridge. When morning came all I had to do was beat the eggs and add everything from the containers and cook. The pizza was a little fussy with having to bake the crust, then bake the bacon, then assemble, but it came out better than I anticipated so it was worth it.
I slacked a little on the pictures because I was busy enjoying our friends visit and didn’t think to snap some stills.