7 Recipes Showcasing the Lunch Side of Brunch
The best breakfast foods, including pancakes, waffles, muffins, and breads, are often served for brunch. But if you’re looking to showcase a different side of the popular weekend meal, it’s time to highlight the lunch side of brunch. From Brunch Burgers to Shrimp and Grits to a Spanish Tortilla With Manchego and Green Olives, these 7 recipes feature lunch foods that deserve a spot at your brunch table.
1. Slow-Cooker Biscuits and Sausage Gravy
You’ll love how easy it is to prepare Pillsbury’s Slow-Cooker Biscuits and Sausage Gravy. After cooking the sausage and making the gravy, you’ll place them, along with your biscuit dough, in the crockpot, cooking on low until your biscuits are cooked through and golden brown around the edges.
- 1 pound bulk pork sausage
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 (10½ ounce) can low-sodium condensed cream of mushroom soup
- ½ teaspoon fennel seed, crushed
- 2 (12 ounce) cans refrigerated buttermilk biscuits
Directions: In a 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. With slotted spoon, remove sausage from skillet to bowl. Set aside. Add butter to pan drippings in skillet; cook over medium heat until butter is melted. Add flour; cook about 1 minute, stirring constantly with whisk, until no lumps remain. Add milk; cook 2 to 3 minutes, stirring constantly, until mixture is thickened. Remove from heat. Stir in soup, fennel seed, and sausage until combined.
Spray 3½- to 4-quart slow cooker with cooking spray. Separate each can of dough into 10 biscuits; cut each biscuit into quarters. Arrange biscuit pieces in bottom and up sides of slow cooker. Pour sausage mixture into slow cooker. Place triple layer of paper towels on top of ingredients in slow cooker. Cover; cook on low heat setting for 3 hours and 30 minutes to 4 hours and 30 minutes, or until biscuits are cooked through and deep golden brown around edges. Spoon into bowls to serve.
2. Brunch Burgers
Rachael Ray delivers a hearty burger that’s worthy of any brunch. Beef-and-pork patties are topped with bacon and an egg and then sandwiched between an English muffin, creating a mouth-watering dish that will satisfy any stomach. The recipe yields 4 servings.
- 12 slices peppered bacon
- ½ cup (packed) dark brown sugar
- 3 tablespoons pure maple syrup, divided
- ¾ pound ground beef
- ¾ pound ground pork
- 1 teaspoon fennel seed
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon ground sage
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon canola or vegetable oil
- 4 thick slices sharp cheddar cheese or Cooper Sharp American cheese
- 4 medium eggs
- 3 tablespoons soft butter
- 1 tablespoon whole grain mustard
- 4 sandwich-size English muffins, toasted
Directions: Arrange a rack in the center of the oven; preheat to 375 degrees Fahrenheit. Set a wire rack inside a rimmed baking sheet lined with foil. Place the bacon slices on a cutting board. In a small bowl, mix together the brown sugar and 2 tablespoons maple syrup. Press the brown sugar mixture onto one side of the bacon. Transfer the bacon to the wire rack, brown-sugar side up. Bake until crispy, about 30 minutes. In a medium-size bowl, combine the ground beef, ground pork, and seasonings.
Form into four patties, making each one thinner at the center and thicker at the edges for even cooking. In a skillet or griddle pan, heat the oil over medium-high. Cook the patties, turning once, 8 to 10 minutes for medium doneness. Top each patty with one slice of cheese during the last 2 minutes or so of cooking. Transfer the patties to a plate, then cook the eggs over-easy. In a small bowl, mix the butter, 1 tablespoon maple syrup, and mustard. Spread the maple-mustard butter on the English muffins. Divide the patties among the muffin bottoms. Top with the bacon, eggs, and muffin tops.
3. Shrimp and Grits
This Southern favorite is simple, straightforward, and delicious. The Kitchn’s recipe consists of grits, seasoned shrimp, and rich and creamy gravy, ensuring you have a filling dish to serve the next time you’re hosting brunch. It yields 4 servings. If you don’t have Old Bay seasoning, prepare Chow’s homemade version instead.
- 4 cups milk
- 1 cup stone-ground grits
- 1½ teaspoons kosher salt
- 1 tablespoon butter
- 1½ pounds peeled and deveined shrimp
- 1 teaspoon Old Bay seasoning
- 1 lemon, cut in half
- 6 slices bacon, diced
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ cup white wine
- 1 cup chicken stock, preferably homemade
- Kosher salt, to taste
- Thinly sliced green onions, for garnish (optional)
Directions: For the grits, bring milk to a gentle boil in a heavy saucepan. Add grits and reduce heat to medium-low. Whisk occasionally at first, then whisk more frequently as the grits begin to thicken, watching carefully to make sure the bottom of the pot does not scald. Cook until the grits are thick and creamy, about 45 minutes to an hour. Add salt and butter, adjusting to personal taste. Meanwhile, prepare the shrimp and gravy.
For the shrimp, sprinkle with Old Bay seasoning and the juice of half a lemon. Set aside. For the gravy, heat a large fry pan or braiser over medium-high heat. Cook until bacon is brown and almost crispy, about 12 minutes. Remove the bacon from the pan and set aside. Drain all of the bacon grease except for 2 tablespoons. Lower the heat to medium, add the shrimp, and sauté, flipping once, until pink and cooked through, approximately 3 to 5 minutes.
Remove shrimp with their cooking liquids. Squeeze with the juice of the remaining lemon half and set aside. Heat the butter in the same pan over medium to medium-high until melted. Add onions and sauté until tender, about 7 minutes. Throw in garlic and cook for another minute. Sprinkle flour over the onions and cook until it is absorbed, about 1 more minute.
Add wine and reduce until mixture is thickened. Add chicken stock and continue cooking until the gravy reaches your desired consistency, about 5 minutes. Season with kosher salt, to taste. Return the bacon and shrimp with its juices to the pan and reheat shrimp. Adjust seasoning as necessary. To serve, spoon the grits into bowls. Pour shrimp and gravy on top and garnish with sliced green onions.
4. Braised Kale Frittata
Health delivers a brunch dish that tastes terrific and is chock-full of nutritious ingredients, including eggs, kale, and tomatoes. The recipe yields 4 servings, with each containing 204 calories, 12.6 grams of fat, and 16 grams of protein.
- 6 large eggs
- 4 large egg whites
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ ounce Gruyère or Parmesan cheese, grated
- 2 tablespoons chopped oregano
- Cooking spray
- 2 cups braised kale without cheese, drained, finely chopped
- ¾ cup chopped cherry tomatoes
Directions: Preheat oven to 375 degrees Fahrenheit. In a large bowl, whisk the first 6 ingredients. Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot, about 3 minutes. Add the eggs and swirl to distribute. Transfer to the oven and bake until set and hot, about 20 minutes. Cut in wedges.
5. Egg, Ham, and Spinach Pizza
Using a store-bought crust, spinach, ham, cheese, garlic, and eggs, you can prepare Food Network’s easy-to-make recipe in 30 minutes. This dish is as nutritious as it is delicious — it’s a good source of protein, vitamins A, C, and K, calcium, iron, fiber, folate, and manganese.
- 1 store-bought baked thin-crust pizza shell, preferably whole-wheat
- 4 cups (about 4 ounces) baby spinach leaves, thinly sliced
- 2 teaspoons olive oil
- 3 ounces prosciutto di Parma, thinly sliced
- ½ cup grated Parmesan cheese (1½ ounces)
- 3 cloves thinly sliced garlic
- 4 eggs
Directions: Preheat oven to 450 degrees Fahrenheit. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan, and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12 to 15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.
6. Spanish Tortilla With Manchego and Green Olives
Your brunch guests will devour Country Living’s dish, which is packed with onions, potatoes, olives, and cheese. This one-skillet wonder yields 6 servings and can be served hot or at room temperature.
- ¼ cup olive oil
- 3 tablespoons olive oil
- 1 medium (about 7 ounces) yellow onion
- 1½ teaspoons salt
- 1½ pounds (about 5 medium) red potatoes
- ½ teaspoon freshly ground pepper
- 8 large eggs, beaten
- ½ cup (about 15 large; pitted) chopped green olives
- ¼ pound aged Manchego cheese, thinly sliced
Directions: Preheat oven to 350 degrees Fahrenheit. In a 10- or 12-inch ovenproof nonstick skillet over medium heat, heat 2 tablespoons oil. Add onion and ½ teaspoon salt, and cook, stirring occasionally, until onion is soft and translucent, 8 to 10 minutes. Transfer onion to a large bowl and set aside. In the same skillet over medium heat, heat 2 tablespoons oil.
Working in batches, add half of the potatoes in an even layer and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes. Add eggs and olives to reserved onion-potato mixture and gently stir to combine. Wipe the skillet clean. Over medium heat, heat remaining olive oil. Add half of the reserved potato-onion-egg mixture to skillet, smoothing with the back of a spoon to create an even layer.
Top with cheese, then cover with remaining potato mixture, smoothing with the back of a spoon to create an even layer. Cook for 10 minutes on stovetop, then transfer skillet to oven. Bake until eggs are set and potatoes are tender, 25 to 30 minutes. Adjust oven to broil and cook tortilla until top is lightly browned, about 3 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert onto a serving plate and cut into 6 or 12 wedges. Serve hot or at room temperature.
7. Smoked Salmon Salad Nicoise
Prepare a healthy and elegant brunch dish by making Eating Well’s Smoked Salmon Salad Nicoise. This recipe adds a twist to the classic French cuisine-inspired dish by using smoked salmon instead of tuna. It yields 2 servings.
- 8 ounces small red potatoes, scrubbed and halved
- 6 ounces green beans, preferably thin haricots verts, trimmed and halved
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon white-wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon dried dill
- ¼ teaspoon freshly ground pepper
- 6 cups mixed salad greens
- ½ small cucumber, halved, seeded and thinly sliced
- 12 small cherry or grape tomatoes, halved
- 4 ounces smoked salmon, cut into 2-inch piece
Directions: Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover, and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover, and steam until tender-crisp, 4 to 5 minutes.
Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill, and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat. Divide the salad and smoked salmon between 2 plates.