Mother’s Day and Brunch go hand in hand. I don’t really get the whole brunch thing to be honest with you. I don’t want an omelette and a piece of chicken next to it. But, to each is own. You know what’s even worse? A waffle with a piece of fried chicken on it. Seriously guys, whoever started that trend needs to be punished. It’s not right. Now that I’ve been a Nashvillian for almost 7 years, I’m starting to embrace the whole brunch idea. Because just about EVERY restaurant there offers a fabulous Sunday Brunch with endless options. Everyone be brunchin’ in the South that’s for sure. So put on your big ole’ fancy hat and pearls (if your in the South) and check out a local hot brunch spot. And bless your sweet heart. (I kinda want to bitch smack someone every time they say that to me.)
So Brunch. Well it’s like a combination of breakfast and lunch right? I’ve been to brunches where people have served just breakfast and called it brunch because it’s been around lunch time. And I’ve been to brunches that have served both. I don’t know what the rules are here. But I think it would be wrong (like starting a sentence with but) if you only served LUNCH at your BRUNCH. Right?
My Mother’s Day “brunch” menu is just breakfast. I like to serve this SUPER EASY and delicious food around lunch time. Quiche is great to make for a crowd. This particular recipe below I adapted from Paula Deen years ago. It’s my favorite. I’ve made a few changes because let’s be honest, before my old girl Paula lost 50 pounds she was serving up heart attacks in a box for a good 20 years. Her recipe calls for a whole pound of bacon and 1 1/2 cups of heavy cream. And that’s in ONE quiche. That’s a lot. Of course everything in moderation is ok. But I knew I could make this and have it taste just as good if not better. I have to warn you. I’m not much of a baker. Pie crust is foreign to me. I’ve made it a couple times and it came out good. However I was not in the mood to make my own! By all means, if you want to bust out the eggs and flour…knock yourself out. I’m sure the quiche will be that much better. I went the easy route and bought Pillsbury Pie Crust. And it was gooooooooooood. Cut corners when you want to. And lie to your guests. Tell them you made it. (And make sure you hide the box really good in the garbage.) They will never know the difference I promise. You can still be a great cook and be totally full of shit I promise.
An awesome compliment to the quiche is sausage pinwheels. (Recipe below) Omg. They are soooo good. I first had them years ago when I was invited to a friends house for brunch. However she made the dough herself. I fell in love. And I’m really not a sausage fan at all so I was shocked that I liked these. These things will disappear before you can blink!
Anyways, let’s get to the food.
Let’s start with the mmmmmmmm bacon!
Now, for the sausage pinwheels. Get ready to slave over the stove.
Make a fruit salad! Buy some muffins! Your all set.
SPINACH AND BACON QUICHE
6 large eggs, beaten
1 1/2 cups whole milk
Salt and pepper
2 cups chopped fresh baby spinach, packed and microwaved till wilted
1/2 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass DEEP DISH pie plate
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or whisk well. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
1 Package of Pillsbury Crescent Roll Dough
1 Package of mild sausage
Place the dough on a baking sheet and spread out till even. Take the sausage and spread with a spatula over the dough. Roll up long ways and then slice into 3/4-1 inch rolls. Place on a baking sheet and bake at 375 for 15 minutes or until golden brown.