Mother's Day Brunch + The Girl Who Ate Everything

Here are some quick tips on what we did:
~ Use things you already have around the house and get creative mixing and matching patterns and colors.

The Girl Who Ate Everything planned a Mother’s Day Brunch menu just for our readers. We love her recipes because they are gourmet made easy and are huge crowd pleasers.

1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate shallow bowl mix the sugar with the cinnamon.
5. Heat a skillet set over medium heat and melt a tablespoon of butter.
6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they’re perfectly good all by themselves.

• Nonstick vegetable oil cooking spray
• 8 large eggs
• 1/3 cup whole milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 ounces bacon, cooked and crumbled (you could use diced ham or cooked sausage here too)
• 1/2 cup freshly grated Parmesan
• 1/4 cup chopped spinach leaves (you could use 2 Tablespoons of chopped basil or parsley here instead too)
• 1/2 cup shredded cheddar cheese

1. Preheat the oven to 375 degrees.
2. Spray 2 mini muffin tins (each with 12 cups) with nonstick spray. Spray well. You don’t want these to stick.
3. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the bacon, cheese, and spinach. Fill prepared muffin cups almost to the top with the egg mixture. Sprinkle tops with cheddar cheese. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. The frittatas will be really puffy right out of the oven and will settle once removed from the oven.
4. Using a knife, run the edge of the knife around the edge and loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

To print these recipes head over to The Girl Who Ate Everything. 

XOXO