Let's Brunch

Let's Brunch

Wake up to delicious and uplifting dishes, fresh from your kitchen

By Ann Foster Thelen

There is something synonymous with the beginning of spring and creating a beautiful brunch spread. A delightful combination of breakfast and lunch, it’s a meal to savor on relaxed mornings or memory-making gatherings.

Long considered the most important meal of the day, eating breakfast provides a full menu of health benefits. Studies show that eating a regular morning meal helps control weight and contributes to eating healthier meals throughout the day. When combined with lunch, it’s the perfect pairing!

Whether you’re planning a celebratory event or a tasty meal for your family, pulling off the brunch of your dreams is a cinch with these delectable dishes. From savory egg bakes to fresh flatbreads to tangy pie, knowing that Iowa’s farmers had a hand in creating these irresistible foods gets every day off to a perfect start.

Fun Fact: Each egg has 6 grams of high-quality protein. A protein-packed breakfast helps sustain mental and physical energy throughout the day.

Photo and recipe credit: Iowa Egg Council

Sunny Mediterranean Breakfast Plate

• 2 large eggs

• ½ cup canned chickpeas, drained and rinsed

• ½ medium avocado, sliced

• ½ cup cherry tomatoes, halved

• ¼ cup feta cheese

• 2 teaspoons olive oil

• 1 teaspoon Italian seasoning

• 1-2 tablespoons hummus

Optional

• kalamata olives

• cucumber, sliced

Toss together chickpeas, avocado, tomatoes and feta (plus cucumber and olives, if using) to create a “salad.” Mix with olive oil and Italian seasonings until combined.

Heat a nonstick skillet to mediumhigh. Once hot, fry eggs on a greased skillet (or cook as desired). Add eggs to a plate along with salad and a dollop of hummus.

Fun Fact: Beef is filled with zinc, which helps the body’s immune system. Zinc is also needed for the senses of smell and taste.

Photo and recipe credit: Iowa Beef Industry Council

Beef Breakfast Sausage and Goat Cheese Egg Bake

Breakfast Sausage

• 1 pound ground beef (93% lean or leaner)

• 2 teaspoons fresh sage, chopped or ½ teaspoon rubbed sage

• 1 teaspoon garlic powder

• ½ teaspoon salt

• 1 teaspoon onion powder

• ¼-½ teaspoon crushed red pepper

In a large bowl, mix all ingredients lightly, but thoroughly. Heat a large nonstick skillet over medium heat until hot. Add beef mixture; cook 8-10 minutes, breaking into ½-inch crumbles and stirring occasionally. Set aside.

Egg Bake

• 1 pound frozen hash brown potatoes, thawed

• 8 eggs

• 1 teaspoon salt, divided

• ½ teaspoon pepper, divided

• 1½ cups reduced-fat dairy sour cream

• ½ cup 2% reduced-fat milk

• 4 ounces goat cheese, crumbled

• ½ cup green onions, thinly sliced

Preheat oven to 425 degrees F. Spray 9-inch springform pan with cooking spray. Squeeze excess moisture from potatoes. Combine potatoes, one egg, ½ teaspoon salt and ¼ teaspoon pepper in medium bowl, tossing gently to coat. Press potato mixture onto bottom and up the side of prepared pan. Do not place springform pan on baking sheet. Bake at 425 degrees F for 20-30 minutes until potatoes are crispy and brown. Reduce oven temperature to 375 degrees F.

Whisk together remaining seven eggs, remaining ½ teaspoon salt, ¼ teaspoon remaining pepper, sour cream and milk in large bowl. Stir in cheese, green onions and breakfast sausage mixture; pour mixture into hash brown crust. Bake at 375 degrees F for 40-50 minutes or until eggs are set. Cool 10-15 minutes. Remove from pan; cut into wedges.

Fun Fact: Eggs are rich in choline, which promotes normal cell activity, liver function and the transportation of nutrients throughout the body. Think of choline as a commuter train for vitamins and minerals.

Photo and recipe credit: Iowa Egg Council

Prosciutto and Parmesan Egg Cups

• ⅓ cup Parmesan cheese, finely grated

• ¼ cup chives, finely chopped

• 12 pieces prosciutto, thinly sliced

• 6 large eggs

• 6 slices tomato, plus a few chunks for serving

• freshly cracked black pepper

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.

Line a muffin pan with six cupcake liners. Drape two slices of prosciutto into each cup, ensuring there are no holes for the egg to leak through. The prosciutto will shrink a bit as it bakes so let the prosciutto drape over the cupcake paper.

Place one tomato slice in each prosciutto cup. Sprinkle 1 tablespoon Parmesan on each tomato. Crack an egg into each prosciutto cup. Sprinkle with freshly cracked black pepper.

Bake 14-16 minutes or until the eggs are cooked as desired. Allow to cool 5 minutes before serving warm. Egg cups can be stored in the refrigerator and served cold if desired.

Photo and recipe credit: Iowa Egg Council

Key Lime Angel Pie

• 1 baked pie crust (prepared per package directions)

• 5 large egg yolks

• 1 can (14 ounces) sweetened condensed milk

• ½ cup fresh Key lime juice

• 2 teaspoons Key lime zest, freshly grated

• ½ cup heavy cream

• 4 large egg whites

• 6 tablespoons sugar

• ½ teaspoon cornstarch

• pinch of salt

Preheat oven to 350 degrees F. Beat egg yolks, milk, lime juice, lime zest and heavy cream in a bowl until blended.

Pour mixture into prepared pie crust and bake for 15-20 minutes. Mixture should be firm when removed from oven. In a medium bowl, beat egg whites until soft peaks form.

In a separate bowl, stir together sugar, cornstarch and salt. Add the sugar mixture a little bit at a time to egg whites and beat between additions. Continue beating until all is mixed and sugar is dissolved. Spoon meringue mixture on top of the hot pie filling. Bake for 10-12 minutes more or until the meringue is golden. Keep a close eye on the pie so that the meringue does not overcook.

Note: A graham cracker crust can be substituted for regular crust.

Fun Fact: Dairy foods like milk are foundational in healthy dietary patterns. Filled with essential nutrients like vitamin A, vitamin D, calcium, protein and more, dairy products help people get the nutrition that bodies need.

Photo and recipe credit: Iowa Egg Council

Pear Spinach and Egg Flatbread

• 2 thin rustic flatbreads (preferably whole grain)

• 2 tablespoons olive oil

• 1 medium pear, thinly sliced

• ½ cup baby spinach

• 4 large eggs, fried

• ¼ cup Parmesan cheese

• salt and pepper, to taste

Preheat oven to 400 degrees F. Place flatbread on a baking sheet. Bake 2 minutes, then remove from oven.

Spread 1 tablespoon olive oil over each flatbread, then top equal amounts of pear, spinach and eggs. Sprinkle with Parmesan cheese. Season with salt and pepper.

Bake 5-8 minutes, until cheese is melted.