Easter Brunch Ideas

Cremini Mushroom and Gruyere Cottage Cheese and Egg Bake

Ingredients

·         12 eggs

·         1 tsp olive oil

·         16 oz cottage cheese

·         1.5 cups Shredded Gruyere Cheese

·         1/2 sweet onion diced small

·         1 lb of Sliced Cremini Mushrooms

·         2 cloves garlic minced

·         1/4 tsp salt

·         1/4 tsp black pepper

·         Fresh Chives for Garnish

How to make this egg and cottage cheese bake

1. Preheat oven to 350 degrees.

2. In a skillet add Olive Oil onion, garlic and Cremini mushrooms.  Sauté on medium heat for 4-5 minutes until the veggies are softened. Remove from heat.

3. While the mushroom mixture is cooling, make your cottage cheese and egg mixture by combining eggs, cottage cheese, cheddar cheese, and salt and pepper in a large mixing bowl. Blend using an immersion blender (or use a regular blender instead!).

4. Add Mushroom mix to the blended egg and cottage cheese mixture, stirring until fully combined.

5. Pour into to a large nonstick or lightly sprayed with cooking spray 9×13″ casserole dish (or a little larger will work too).

6. Bake for ~40-50 minutes, until egg and cottage cheese bake is firm in the middle. If the top is browning too much, cover with aluminum foil for the last 5-10 minutes of baking. Note: Exact cook time will vary depending on oven.

7. Allow to cool for at least 10 minutes and then cut into even slices.

8. Garnish with Chives

 Sweet Potato Hash

Serves: 6

Ingredients

• 1 ¾ pounds sweet potatoes (about 3 medium or 2 large), scrubbed clean and sliced into ½ ″ pieces 

• 1 red bell pepper, sliced into ½” dice

• 1 small* yellow onion, sliced into ½” dice

• 2 tablespoons extra-virgin olive oil

• ½ teaspoon fine salt

• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper so the vegetables don’t stick. 

2. Combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle with the salt and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil.   Arrange them in an even layer on the sheet (it’s fine if the veggies are snug but if the veggies are on top of one another, you’ll need to split them across two pans, both lined with parchment paper).

3. Bake until the vegetables are tender and deeply golden on the edges, about 55 to 65 minutes, stirring every fifteen minutes for even browning. Discard any overly dark onion pieces, then serve as desired. Leftovers will keep for up to 5 days in the refrigerator. Gently warm in the microwave or oven before serving.