Everyone loves brunch in bed, so I’ve cooked up some simple yet scrumptious breakfast treats for you to prepare for your Valentine. Tell her (or him!) to sleep in, get the kiddos involved, and serve these delicious dishes alongside a cup of coffee or a glass of wine! Happy Valentine’s Day!
On this WIBW segment, Oz Winery‘s April Bryant helped us pair our brunch dishes with the perfect wines and bubbly! “Squished Witch” was the pick for our Chocolate Croissant French Toast, and their bubbly “Bust My Buttons” poured over sherbet was sweet alongside Black Forest Ham Cups and Strawberry Donut skewers! Visit Oz Winery for their complete selection of wines and bubbly.
These Black Forest Ham and Egg Cups are a filling, love-packed addition to your brunch!
Black Forest Ham and Egg Cups
These individual ham and eggs cups are an easy brunch or breakfast entree that look fancy but are actually quick and easy to assemble and bake. Your family will enjoy these Black Forest Ham and Egg Cups!
- 3 Tbs. unsalted butter
- 1/3 cup chopped scallions
- ½ lb. button mushrooms, finely chopped
- kosher salt and freshly ground black pepper, to taste
- 2 Tbs. sour cream
- 1 Tbs. minced fresh tarragon or 1/2 tsp. dried tarragon
- 12 slices deli Black Forest Ham, not super thin, yet not so thick that you can't press each slice down into the muffin tin cups
- 12 large eggs
- Sour cream and fresh tarragon, for garnishing
Preheat the oven to 375 degrees F.
In a large sauté pan, sauté the scallions and mushrooms in unsalted butter over medium high heat, stirring often, until the mushrooms are tender, approx. 6-8 minutes. Remove saute pan from the heat, then stir in the minced tarragon and sour cream.
Meanwhile, place one slice of ham into each of 12 large greased muffin cups , letting the edges of the ham protrude above cups. Divide the prepared mushroom mixture among the ham cups, then crack an egg into each one, placing it on top of the mushrooms mixture.
Bake,the ham and egg cups, uncovered, on the middle rack of the oven until the whites are cooked, but the yolks are still soft, approx. 10-12 minutes, or to the preferred doneness.
Remove the ham and egg cups from the oven, letting them rest for 5 minutes before carefully using a knife to loosen them around the edges, removing each one from the muffin tin.
Garnish each ham cup with a dollop of sour cream and a bit fresh tarragon and serve at once.
Add a little SWEET to your Brunch with this decadent Chocolate Croissant French Toast Bake topped with fresh strawberries.
Chocolate Croissant French Toast Bake with Fresh Strawberries
Chocolate French Toast made from tender croissants and topped with fresh strawberries.
- 8 large croissants, sliced in half lengthwise
- 8 oz. cream cheese, softened
- 2/3 cup chocolate hazelnut spread, such as Nutella
- 1 cup half and half
- 2 tsp. vanilla extract
- 4 large eggs
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup sliced fresh strawberries, combined with 1 Tbs. granulated sugar
In a small bowl, combine the cream cheese with the chocolate hazelnut spread; spread the prepared mixture over the sliced croissants, then press the croissant halves back together (sandwich style), cutting each one in half. Place the croissant halves into a greased 9 x 13 pan, snuggling them in to fit.
In a large mixing bowl, combine the half and half with the vanilla, eggs, sugar, and melted butter; whisk to combine. Pour this mixture over the top of the prepared croissants in the baking dish. Use a fork to gently press each of the croissants down a bit into the egg mixture; let the French toast casserole rest for 30 minutes.
Preheat the oven to 350 degrees F. (325 degrees F. if using a glass baking dish). Bake the French toast casserole, covered, for 20 minutes, then remove fthe foil and continue to bake an additional 20-25 minutes or until a knife inserted into the center pf the casserole comes out clean.
Let the casserole cool slightly, then top with the sugared strawberries and serve at once. Serve with additional warmed chocolate hazelnut spread, drizzled over each servings, as desired.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, February 2017. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!
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