What better way to put your Easter dinner leftovers to use than with a delicious spring brunch spread?
Food expert Julie Miguel shares her recipes for two delicious breakfast recipes.
WHAT YOU NEED:
- Chopped vegetables
- Slider buns
- Your choice toppings (i.e. aioli, tomatoes, avocado, ketchup, etc.)
WHAT YOU DO:
- Saute your onions, garlic and chopped asparagus/vegetables until soft.
- Scramble the eggs in a separate bowl. You can add chopped herbs to the eggs, milk, some shredded cheese, salt and pepper and mix in the softened vegetables.
- Fill greased muffin tins 3/4 the way full and bake the egg rounds for about 10-15 mins at 350 degrees or until a toothpick inserted into the centre came out clean.
- Serve them on little slider buns with whichever toppings you like!
Coconut Crumble French Toast Souffles
Prep time: 25 minutes
Cook time: 25 minutes
Makes 12 individual souffles
WHAT YOU NEED:
- 1 (16 ounce) loaf brioche (10-12 slices), cut into ½ inch cubes (or your favourite gluten-free bread)
- 3 eggs, beaten
- ¾ cup milk
- ¼ teaspoon salt
- ½ tsp cinnamon
- 4 Kiwifruits, (cut, scooped and chopped) – Try rhubarb (in season) with apples and either ginger, cinnamon or cardamom
For the Crumble:
- 1 Tbsp softened butter
- ½ cup shredded sweetened coconut
- 2 Tbsp brown sugar
- ½ cup rolled oats
- 1 Tbsp flour
- Standard 12 cup muffin tin
- Parchment paper (You will need ⅔ cup brown sugar and ¼ cup softened butter in total to line all of the parchment squares.)
WHAT YOU DO:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, add eggs, milk, salt and cinnamon together. Whisk until well combined.
- Cut the bread into small, half inch cubes.
- Add the bread to the bowl with the egg mixture. Stir to completely coat the bread. Let the bread sit in the eggs for 10 minutes to allow the bread to saturate. Use your hands to stir twice during this process.
- Cut parchment paper into 12 4”x4” squares. Spread softened butter over each square and Sprinkle brown sugar over the butter. Put one buttered parchment square into one of the muffin cups and spoon ¼ cup of the bread mixture into the muffin cup. Press the bread mixture down into the parchment-lined muffin cup (the weight of the bread should prevent the parchment paper from popping up). Repeat until all 12 cups are lined with the buttered parchment paper and filled with the bread mixture.
- Cut and scoop out your kiwifruit. Dice into ½ inch cubes. Disperse one diced kiwifruit among 3 muffin cups. Continue until all the cups are topped with diced kiwifruit.
- Make the crumble, add softened butter, shredded coconut, brown sugar, rolled oats, and flour in to a medium-sized bowl. Using your fingers, incorporate all of the dry ingredients with the butter. Top each muffin cup with about 1 tablespoon of the crumble, making sure the crumble topping is evenly distributed among the 12 muffin cups.
- Bake in preheated oven until beginning to firm and the edges turn golden brown (about 20 to 25 minutes). Remove the tray from the oven and let cool for 10 minutes. Remove the French toast soufflés from the muffin cups and put on a plate. Dust with powdered sugar before serving and serve with maple syrup.