Favorite brunch recipe?

If you like bacon and want less mess, cook it on a baking pan in the oven. I started doing that a few years ago....world of difference!

I make what I call “egg bake”.

A bag a Trader Joe’s Roasted Potatoes, Peppers & onions (frozen)
12-15 eggs (whisked)
Pre-cooked meat of choice (cubed ham, sausage crumbles, etc)
2 cup bag of shredded cheese (any flavors)

Combine together in a 13x9 pan and cook at 350 degrees for about 35-40 minutes. It will be golden brown on top and no longer jiggly if shaken. I typically can tell it’s done when I can smell it through the house. I never time it.

Serve with sour cream, sliced avocado and salsa. Yum! Keeps well in the fridge for 3-4 days.


ETA: I don't make this anymore, I'm plant based now

The smashed avocado dish sounds delish!  Any recipe or do you literally smash up an avocado with chillies and add goat cheese?

This is SO GOOD but very unhealthy.

Buttery Breakfast Casserole
★★★★★
Cook Time: 1 1/2 hours | Servings: Yield 8 to 10 servings

Ingredients:
1 pound croissants (about 5 to 7), split in half lengthwise
1 tablespoon extra-virgin olive oil, more for baking dish
1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
¾ pound sweet Italian sausage, casings removed
2 teaspoons finely chopped fresh sage
8 large eggs
3 cups whole milk
1 cup heavy cream
8 ounces Gruyère, grated (2 cups)
1 ¼ teaspoons kosher salt
1 teaspoon black pepper

Directions:
Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Nutrition:
Trans Fat: 0 grams
Fat: 37 grams
Calories: 546
Saturated Fat: 20 grams
Unsaturated Fat: 15 grams
Sodium: 694 milligrams
Sugar: 10 grams
Fiber: 2 grams
Carbohydrate: 27 grams
Protein: 25 grams

Source: cooking.nytimes.com/recipes/1017894-buttery-breakfast-casserole?login=email&auth=login-email

We don't eat eggs so brunch is different for us, but we love "funeral sandwiches." Sometimes we use mini croissants instead of rolls. We also have hash browns, a fruit/ cheese platter and mimosas. The sandwiches and fruit/cheese are prepared the night before, so there is hardly any work, other than the hash browns, the day of.

I cut my russets into large cubes. Soak in water for a bit. Then rinse.

Use butter, canola oil, and smart balance butter in my skillet. Add the potatoes and sweet onion. Turn on the heat. Once oil and butters are melted, add salt, pepper, dried thyme, dried parsley, dried chives, dried onion and garlic powder. Stir.

Let sit over medium heat for 10 min. Stir and kind of flip around and cook another 4-8 minutes.

Lots of favorites -

Anything with egg, potatoes, bacon and cheese
LOVE avocado toast on a good, nutty bread
Also LOVE shakshuka
Lately I’ve been eating fresh mozzarella and tomatoes drizzled with balsamic for breakfast
Anything seasonal such as asparagus roasted with hollandaise or Mellon and prosciutto
Mimosas