Breakfast/Brunch for Father's Day Weekend!

Hosting breakfast/brunch this weekend to celebrate all the special Men in your life?! Here are some easy and delicious recipes to serve featuring this week’s Vegetable box.

Who says you can’t have vegetables for breakfast?!

 

Did you know the idea of brunch was invented all the way back in 1895?!

Its origins can be traced back to as early as 1885, when a man named Guy Beringer coined the term and combined breakfast and lunch into one meal that basically meant he could sleep a few extra hours during the weekend. Brunch became popular in the US in the 1930s due to Hollywood stars making transcontinental train trips, that would often stop in Chicago for late-morning meals.

Fun Fact: Victoria, B.C. is the brunch capital of Canada and brunch isn’t just a meal eaten between breakfast and lunch, it’s a lifestyle.

 

So, to all the Dads/Uncles/Grandfathers/Brothers/Step-Dads/Fur Dads in the Backed By Bees Community, I wish you a wonderful day!

 

Recipes:

 

3-Ingredient Pepper & Cheese Egg Cups

Created by: Carolyn Hodges

These portable baked eggs are simple to assemble and taste delicious!

 

Ingredients:

4 medium bell peppers, any color (or this week’s red peppers)

¼ tsp salt, divided

¼ tsp ground pepper, divided

8 large eggs

¼ cup Mexican-blend shredded cheese

Chopped fresh cilantro for garnish (optional)

Directions:

1. Preheat oven to 400°F. Coat a baking pan with cooking spray.

2. Cut bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle with 1/8 teaspoon each salt and pepper.

3. Bake the peppers for 15 minutes. Remove the pan from the oven and crack 1 egg into each pepper cup. Season with the remaining 1/4 teaspoon each salt and pepper, then top each with 1/2 tablespoon cheese.

4. Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.

 

Summer Skillet Vegetable & Egg Scramble

Created by: Jackie Newgent

Don't toss out those almost-past-their-prime vegetables and fresh herbs. Toss them into this skillet egg scramble for a quick vegetarian meal. Nearly any vegetable will work in this easy skillet recipe, so choose your favorites or use what you have on hand. This week’s peppers, Spanish onion, garlic scapes, radish & zucchini are perfect!

 

Ingredients:

2 TBSP olive oil

12oz baby potatoes, thinly sliced

4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini

3 scallions, thinly sliced, green and white parts separated (or garlic scapes)

1 tsp minced fresh herbs, such as rosemary or thyme

6 large eggs (or 4 large eggs plus 4 egg whites), lightly beaten

2 cups packed leafy greens, such as baby spinach or baby kale

½ tsp salt

Directions:

1. Heat oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes; cover and cook, stirring several times, until they begin to soften, about 8 minutes.

2. Add sliced vegetables and scallion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in herbs. Move the vegetable mixture to the perimeter of the pan.

3. Reduce heat to medium-low. Add eggs and scallion greens to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.

4. Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.

 

Carrot Smoothie

Created by: Emily Lachtrupp, M.S., RD

Start brunch off with glasses of this colorful, healthy & delicious smoothie!

 

Ingredients:

1 cup sliced carrots

½ tsp finely shredded orange peel

1 cup orange juice

1 ½ cups ice cubes

3 (1 inch) pieces Orange peel curls

Directions:

1. In a covered small saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain well. Cool.

2. Place drained carrots in a blender. Add finely shredded orange peel and orange juice. Cover and blend until smooth. Add ice cubes; cover and blend until smooth. Pour into glasses. If desired, garnish with orange peel curls.

 

Flourless Blender Zucchini Muffins

Created by: Carolyn Casner

Who doesn’t love muffins on the brunch table?! Guests won’t believe they are flour free and contain vegetables! Make them extra special by adding the chocolate!

 

Ingredients:

1 ½ cups rolled oats

1 tsp baking powder

½ tsp ground cinnamon

¼ tsp baking soda

¼ tsp salt

1 medium zucchini, shredded (about 1 1/2 cups)

2 large eggs

⅓ cup packed brown sugar

3 TBSP canola oil

1 tsp vanilla extract

½ cup mini chocolate chips (Optional)

Directions:

1. Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

2. Pulse oats in a blender until finely ground. Add baking powder, cinnamon, baking soda and salt; pulse once or twice to blend. Add zucchini, eggs, brown sugar, oil and vanilla; puree until smooth. (The batter will be wet.) Stir in chocolate chips, if using. Fill the prepared muffin cups.

3. Bake until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

  

Vegan Chickpea Frittata

Created by: Britney Victoria Alston

Proof that brunch can be delicious without eggs! For all those with family members/guests that are “egg-free”. Made with chickpea flour, nutritional yeast and plenty of spices, this dish doesn't skimp on flavor.

 

Ingredients:

1 cup chickpea flour

2 TBSP nutritional yeast

1 tsp baking powder

½ tsp black salt or regular salt

¼ tsp ground turmeric

¼ tsp ground pepper

1 cup water

2 TBSP lemon juice

1 tsp reduced-sodium tamari or soy sauce

3 tsp extra-virgin olive oil, divided

1 cup thinly sliced red onion (use this week’s Spanish onion)

1 cup sliced cremini mushrooms

½ cup chopped red pepper &/or zucchini (optional)

2 tsp finely chopped garlic (switch it up and use the garlic scapes)

1 cup grape tomatoes, halved lengthwise

1 cup packed fresh spinach, roughly chopped

Directions:

1. Whisk chickpea flour, nutritional yeast, baking powder, salt, turmeric and pepper together in a medium bowl. Add water, lemon juice and tamari (or soy sauce); whisk until smooth.

2. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion, mushrooms and garlic; cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. You can also add some zucchini &/or red pepper for extra vegetables. Add to the chickpea mixture, along with tomatoes and spinach; stir until evenly combined. Do not wipe the pan clean.

3. Add remaining 1 1/2 teaspoons of the oil to the pan; heat over medium heat. Add the chickpea mixture; spread in an even layer. Cover and reduce heat to medium-low; cook, undisturbed, until firm and set, 15 to 20 minutes. Remove from heat. Garnish with chives, if desired.

 

 

Recipes are curated by Lauren