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Spring Brunch Recipes

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Yesterday we talked about entertaining tips, and today it is time to share the recipes. This brunch menu has a great mix of sweet and savory, and breakfast and lunch – so there is something for everyone. Each dish is easy to serve in small portions so guests can try a little of everything.


Recipes don’t get any easier than Prosciutto Egg Cups . Just place slices of prosciutto in a muffin tin so that they cover the surface of the cups, and crack eggs into the cups. Bake for 20 minutes at 350 degrees and serve.


Your guests will likely expect eggs to be served with brunch, and Prosciutto Egg Cups are a fancier way to serve eggs. We kept the yolks of our eggs runny, but if some of your guests prefer cooked yolks, you can bake some of your eggs for another 5 minutes.


This dish is already divided into individual portions, which makes serving it simple. We placed the Prosciutto Egg Cups  on a bed of arugula to dress up the presentation.


In order to have a true brunch, you need to include both breakfast and lunch items on your menu. This Panko Chicken that we added to an arugula salad, is easy to make. Thinly sliced chicken breasts are coated in crispy panko, dipped in egg, and layered with more panko. Then the panko coated chicken is quickly pan fried in butter until golden brown. Bake for 20 minutes at 300 degrees.


This Strawberry Arugula Salad with Panko Chicken is perfect for people who prefer the lunch half of brunch. Plus, the recipe is easy – serve the panko crusted chicken on a bed of arugula with crumbled goat cheese, walnuts, and sliced strawberries. Dress with a balsamic vinaigrette.


Mini Sprite Cupcakes are great for brunch because guests can have one if they just want a taste of something sweet, or more if they really want to satisfy their sweet tooth. Using sprite zero instead of oil and eggs reduces the fat and number of calories in the cupcakes. Colored sprinkles make these cupcakes even more festive, and we dyed the frosting with food coloring to match our color scheme.


Cinnamon Raisin French Toast Sticks are a sophisticated take on a childhood favorite. Making French toast sticks instead of whole pieces of French Toast is faster to prepare since you can fit more into the skillet, and the smaller serving size means guests can have just a taste. To prepare, pull out a stack of slices of cinnamon raisin bread and cut the slices into thirds. Leave the bread out for an hour to get stale. Mix up ⅔ cup milk, with 4 eggs and 1 teaspoon vanilla. Soak each slice of bread in the batter, and pan fry with butter. Garnish with strawberries and serve with maple syrup.


This post was originally published on Coca-Cola Journey in collaboration with Christine from The View from 5ft2.


Sunday 11th of May 2014

I'm not familiar with what prosciutto is. Could you tell me more about it? What animal does it comes from, where to find it?

Gold Coast Girl

Thursday 24th of April 2014

Yum! All of these recipes look so delicious! I need to make those french toast sticks ASAP.

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