Treat Your "Sweet" with Brunch in Bed!

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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!

Oz Winery makes Valentine's Day Perfect | Chef Alli's Farm Fresh Kitchen
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.

Treat your Sweet to Brunch in bed with these Black Forest Ham and Egg Cups!

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!

Course Breakfast/Brunch
Cuisine American
Keyword breakfast, Brunch, Valentine's Day
Servings 12 servings


  • 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


  1. Preheat the oven to 375 degrees F. 

  2. 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.

  3. 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.

  4. 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. 

  5. 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.

  6. Garnish each ham cup with a dollop of sour cream and a bit fresh tarragon and serve at once.

Recipe Notes

Chocolate Croissant French Toast Bake make Valentine's Brunch a SWEET Treat.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.

Course Breakfast/Brunch
Cuisine American
Keyword Brunch, Chocolate Croissant, Valentine's Day
Servings 8 servings
Author Alli


  • 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


  1. 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. 

  2. 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.

  3. 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. 

  4. 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.

Recipe Notes

Now You’re Cookin’,
Chef Alli 

**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!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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