Let’s do brunch

Celebration-worthy recipes, just add mimosas and coffee

Southern Grits Casserole Ingredients

• 6 cups water

• 2 cups uncooked grits

• 3 cups shredded Cheddar cheese, divided

• ½ cup butter, cut into pieces, divided

• 1 pound ground pork sausage

• 12 large eggs

• ½ cup milk

• salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

2. Bring water to a boil in a large saucepan; stir in grits. Reduce the heat, cover, and simmer until liquid has been absorbed, about 5 minutes. Mix in 2 cups Cheddar cheese and 1/2 of the butter until melted.

3. Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and add to grits mixture.

4. Whisk eggs and milk together in a bowl. Pour into the skillet used to cook the sausage. Lightly scramble eggs over medium-low heat, then mix into grits mixture.

5. Pour grits mixture into the prepared baking dish. Dot with remaining butter, sprinkle with remaining 1 cup Cheddar, and season with salt and pepper.

6. Bake in the preheated oven until lightly browned, about 30 minutes.

Raspberry Cheesecake Stuffed French Toast Ingredients

• 1 cup milk

• 2 tablespoons vanilla extract

• 1 cup white sugar

• 2 tablespoons cinnamon

• 4 eggs, beaten

• 1 cup raspberry puree

• 4 ounces cream cheese, softened

• 1 loaf French bread, cut into 1 inch slices

• butter

• confectioners’ sugar for dusting

• nutmeg, for topping

Directions

1. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.

2. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners’ sugar and nutmeg. Serve immediately.

Bird’s Nest Breakfast Cups Ingredients

• 1 (30 ounce) package frozen shredded hash brown potatoes, thawed

• 2 ½ teaspoons salt

• 1 teaspoon ground black pepper

• 2 ½ tablespoons olive oil

• 2/3 cup shredded Cheddar cheese

• 12 eggs

• 2 tablespoons water

• 8 slices cooked bacon, crumbled - divided

• ¼ cup shredded Cheddar cheese, divided

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.

2. Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.

3. Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.

4. Reduce oven temperature to 350 degrees F (175 degrees C).

5. Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.

6. Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.