Elegant holiday brunch

A nice, relaxing brunch is a perfect way to celebrate any holiday. If you are planning to have some family members over, or delight in the beauty of the season with some good friends, here are some great brunch recipes.

Sausage-spinach quiche (see recipe below)

CHEDDAR AND MUSHROOM BREAKFAST SQUARES

Makes 9 servings

• 2 tsp. butter
• 2 cups sliced white button mushrooms
• 1/2 cup sliced green onion, including green tops
• 6 slices country style bread, cubed
• 2 cups shredded reduced-fat Cheddar cheese
• 2 cups fat-free or low-fat milk
• 2 cups egg substitute
• 1 tsp. red or green hot pepper sauce
• 1/4 tsp. salt (optional)

1. Preheat oven to 350 degrees
2. Spray an 8 x 8-inch square glass or ceramic baking dish with cooking spray; set aside.
3. In a medium skillet over medium heat, melt butter and add mushrooms.
4. Cook mushrooms about 5 minutes or until softened and brown at edges.
5. Stir in green onion; set aside.
6. Place 1/2 of the bread cubes in prepared baking dish.
7. Scatter 1/2 of the mushroom mixture and 1/2 of the cheese over bread cubes.
8. Layer remaining bread cubes and mushroom mixture; set aside.
9. In a large bowl, beat milk, egg substitute, pepper sauce and salt, if desired, until well blended.
10. Pour milk mixture over bread cubes and top with the remaining cheese.
11. Cover and bake for 45 minutes.
12. Remove foil and bake an additional 15 minutes or until top is puffed up and cheese is browned at edges.
13. Let cool for 5 minutes; cut into squares to serve.

**Make ahead suggestion: Cover dish with foil and refrigerate for 8 to 10 hours before baking.

Substitution Idea: Create your own variations by using other vegetables.

Source: Adapted from Midwest Dairy Association

AVOCADO HASH BROWNS

Serves 6

• 1/2 Tbs. lemon juice
• 1 avocado (8 ounces), diced
• 1 1/2 lbs. frozen hash browns with onion
• 1/2 cup vegetable oil, more if needed
• 6 Tbs. sour cream
• 3 Tbs. prepared tomato salsa
• 1 Tbs. chopped cilantro, for garnish
• Salt and ground black pepper, to taste

1. Gently mix lemon juice with avocado; reserve.
2. In a large frying pan, cook potatoes in hot oil, turning frequently, until tender and lightly browned (for about 5 minutes).
3. Gently fold avocado into hash browns and continue cooking until well browned, about 3 minutes.
4. Top each serving with sour cream and salsa.
5. Sprinkle each with cilantro and serve.

Source: Adapted from California Avocado Commission.

BREAKFAST BURRITO

(Ingredients for each serving)

• 1 whole-wheat flour tortilla
• 1 egg, scrambled
• 1 Tbs. prepared salsa
• 1 Tbs. grated Pepper Jack cheese

1. Heat tortilla according to package directions.
2. Lay tortilla flat and spread the cooked scrambled egg in the middle.
3. Spoon salsa on top.
4. Sprinkle with cheese.
5. Fold and roll tortilla.

Substitution ideas: To reduce the fat, substitute egg white for regular egg. The Midwest Dairy Association suggests using either Pepper Jack or Cheddar.

Source: Midwest Dairy Association

SAUSAGE-SPINACH QUICHE

Makes 6 servings

• 1 prepared pastry pie shell
• 8 oz. bulk pork sausage
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 10-oz. package frozen chopped spinach
• 1 cup Cheddar cheese, shredded (4 ounces)
• 4 eggs, slightly beaten
• 1 cup light cream
• 1/4 tsp. salt
• 3 cherry tomatoes, halved (optional)
• Watercress sprigs (optional)

1. Preheat oven to 375 degrees.
2. Prepare pastry pie shell; set aside.
3. Crumble sausage in medium skillet; add onion and garlic.
4. Cook over medium heat till sausage is browned stirring occasionally; drain well.
5. Thaw spinach and drain well (Remove remaining moisture by pressing spinach between layers of paper toweling)
6. Mix spinach into sausage mixture.
7. Sprinkle cheese evenly in pastry shell.
8. Top cheese with sausage mixture.
9. In a medium mixing bowl, combine eggs, cream and salt.
10. Pour egg mixture over sausage mixture.
11. Bake for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean.
12. Let stand for 10 minutes before serving.
13. Garnish with cherry tomatoes and watercress, if desired.

Serving suggestions: Serve with croissants and seasonal fresh fruit. This recipe can also be adapted to make small tart quiches for appetizers.

Source: National Pork Board

BANANA-ORANGE BRAN MUFFINS WITH PECANS AND RASINS

Makes 12 servings

• Nonstick cooking spray
• 1 cup mashed ripe bananas, (about 3 medium bananas)
• 1/2 cup frozen orange juice concentrate, thawed
• 1 egg
• 1/4 cup canola oil or light olive oil
• 1 1/2 cups bran flakes cereal
• 1 cup whole wheat pastry flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. cinnamon
• 1/8 tsp. salt
• 1/2 cup raisins, regular or golden
• 1/4 cup chopped toasted pecans

1. Preheat oven to 400 degrees.
2. Spray 12-cup muffin tin with nonstick cooking spray and set aside.
3. In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil.
4. Stir in bran flakes and let sit about 15 minutes to soften cereal.
5. In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt. Add to cereal mixture and stir just until combined.
6. Gently fold in raisins and pecans.
7. Spoon batter evenly into muffin tins.
8. Bake for 20 to 25 minutes or until done.
9. Cool 5 minutes in tin.

Source: Northern Nut Growers Association, Inc.

WILBERN'S RESTAURANT CRANBERRY BREAD

Makes two 1-lb. loaves.

• 2 cups all-purpose flour
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup sugar
• 1 egg, well beaten
• 2 Tbs. butter, melted
• 2 Tbs. hot water
• 1/2 cup orange juice
• 1/4 cup grated orange rind
• 1 cup fresh or dried cranberries
• 1/2 cup chopped nuts

1. Preheat oven to 325 degrees F.
2. Grease a 9 x 5-inch loaf pan or 3 mini loaf pans.
3. Combine flour, salt, baking powder and baking soda.
4. Add sugar, egg, butter, hot water, orange juice, and grated orange rind; stir until moistened.
5. Fold in berries and nuts.
6. Spoon mixture into pan.
7. Bake 50 minutes (35 minutes for mini loaves).
8. Wrap and refrigerate or freeze to cool.

Source: Wisconsin State Cranberry Growers Association