¡Brunch Fiesta!

Who says you can’t fiesta in the morning?! Today I am sharing with you a Brunch Fiesta. Combining two of my favorite things that bring people together: brunch and mexican food! I love thinking outside the box when it comes to hosting. Hosting doesn’t always have to be a dinner or cookout. Sometimes it is fun to mix it up a little!

I created this colorful tablescape using these fun napkins, galvanized metal chargers, plates and a variety of glasses. The great thing about using a variety of colors is you don’t have to worry about things matching perfectly. The green yogurt parfait glass is actually a votive candle holder from Michaels. Love when I purchase multi-use items. (High-five to myself.)

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When you are on a budget, you want your dollar to go as far as possible. While flowers are a beautiful centerpiece, that’s their only purpose. I love using food for my centerpieces. It looks pretty and I can eat it. How’s that for repurposed?! For this specific centerpiece, I used a combination of limes and oranges in a large vase. And sticking with the mexican theme, 2 bunches of cilantro in a vase for some greenery. (P.S. Cilantro is an affordable centerpiece as well, only $0.99 for 2 bunches!)

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For the main course, I served Breakfast Burritos. You can serve these two ways: pre-made or buffet style. For buffet style, I recommend setting up a designated burrito making station where guests fill and make their own burritos. Your ingredient options can be endless! Eggs, bacon, sausage, peppers, onion, salsa, guacamole, avocado, green onion, cilantro, greek yogurt, black olives, etc. Buffet option would definitely be easier if you have several guests. My Spicy Breakfast Burrito recipe can be found here.

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For a side dish I served bacon and for my brunch dessert a Mango Yogurt Parfait. Every brunch needs a sweet treat to finish with!

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And let’s not forget about the most important part of a fiesta, the margaritas! For brunch, I recommend serving this oh so amazing Margarita Mimosa! Seriously, this drink alone is worth hosting a brunch fiesta! Cheers!

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Margarita Mimosa

This might be one of my favorite drinks of all time. How awesome is this concept?! Love to serve these during my brunch fiestas. I use champagne in mine, but if you want to take it up a notch or two, substitute tequila for the champagne. I add the mini champagne bottle for fun, but not a must. And I highly recommend the lime flavored salt. It compliments the orange flavor of the mimosa nicely.

MARGARITA MIMOSA RECIPE

Servings: 4

INGREDIENTS:

  • 1 can Frozen Orange Juice Concentrate
  • 4 cups Ice (I used empty can from juice)
  • 2 cups Champagne (OR 1 cup tequila if you are feeling extra spicy!)
  • Lime Salt 
  • Optional: Lime or Orange Slices for garnish

Fill bowl with ice water. Dip edges of margarita glass in ice water then in the salt so it makes a pretty salt rim. In a blender, combine orange juice concentrate, ice, and champagne. Blend until desired consistency. Serve in margarita glass. Optional: add the mini champagne bottle to each margarita glass. Garnish with lime or orange wedge. 

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Spicy Breakfast Burritos

My husband grew up in California and loves Mexican food. He wants Mexican for every meal and I oblige 25% of the time, haha. When he requested breakfast burritos for his first Father’s Day I was not surprised. Below is the recipe for how to make his favorite breakfast burritos. These burritos would also make a fun breakfast buffet when hosting guests. Let guests stuff their own burritos and have multiple garnish options (cilantro, greek yogurt as sour cream, avocado, salsa, hot sauce).

 

SPICY BREAKFAST BURRITO RECIPE

(makes 2 servings)

INGREDIENTS:

  • 2 eggs
  • 1 tablespoon of milk or half & half
  • 1/2 orange pepper
  • 1/2 yellow pepper
  • 1/4 white onion
  • 1/2 can of black beans
  • 4 slices of bacon
  • 1/2 cup shredded colby jack cheese
  • 2 spoonfuls of salsa
  • 1 teaspoon Tapatio Salsa Picante Hot Sauce
  • 2 flour tortilla shells
  • 2 spoonfuls of plain greek yogurt
  • 1 avocado
  • Salt and pepper

 

Slice peppers and onions into thin strips. Spray small saucepan with olive oil and sauté over low-medium heat for around 10-15 minutes or until tender. The last few minutes, throw in black beans to heat up. Remove from saucepan and set aside.  Whisk eggs together with milk and a little salt and pepper. Pour into small sauce pan over low-medium heat. Scramble eggs until cooked thoroughly. Place eggs in separate bowl and add hot sauce over eggs. Cook bacon in microwave, oven, or stove top until crispy. Shred bacon into bits. Lay out each flour tortilla. Using a spoon, place a line of salsa down each tortilla. Top with pepper/onion/bean mix, eggs, cheese, and bacon. Carefully roll tortilla tucking the edges in as you roll. Spray a medium size sauce pan with some olive oil and heat up on low-medium heat. Place rolled burritos seam side down on sauce pan. Heat until slightly browned then turn and heat other side until slightly browned. Remove and top with avocado and greek yogurt.

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Farmhouse Summer Quiche

I have another Quiche recipe for y’all, and it probably won’t be the last. I’ve said it before and I’ll say it again, Quiche is one of my favorite foods. I am sharing this recipe as Father’s Day is upon us.  This would make a delicious, hearty brunch for all those special Dad’s out there! Pair with some millionaire’s bacon and hash browns for a tasty meal.

A few tips for making a fluffy Quiche: If you use heavy whipping cream, it will be fluffy. Heavy whipping cream has lots of calories though. You can substitute with half & half to help make it lower in fat.   If you are making this Quiche to serve your guests and really want to impress, I would recommend making it with the heavy whipping cream.

Another tip for making your Quiche fluffy is add in an extra egg white or two in addition to the six whole eggs the recipe calls for.  Extra egg whites will make your Quiche fluffy.

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You can make Quiche with or without pie crust, your preference.  If you are watching carbs or calories, cutting out the pie crust will help. I prefer the crispy crust though! If you decide to make it with a crust, press thin strips of foil just around the rim of the crust while it bakes to prevent the crust from burning.

 

FARMHOUSE SUMMER QUICHE RECIPE

Ingredients:

  • 6 Eggs
  • 1 and 1/2 cup Half & Half or Heavy Cream
  • 1 pre-made Pie Crust
  • 1 cup Spinach
  • 1/4 cup chopped White Onion
  • 1/3 cup diced Orange Pepper
  • 1/3 cup diced Yellow Pepper
  • 1/4 cup diced Tomato
  • 5 slices of cooked bacon torn apart
  • 1 and 1/2 cup Shredded Sharp Cheddar Cheese
  • 4 slices Havarti Cheese
  • 1 teaspoon Dried oregano
  • 2 tablespoons Fresh Parsley
  • Salt & Pepper to taste

*Extra Egg White or two for extra fluffiness

Pre-heat oven to 375 degrees.  Roll out your pie crust and press into a pie dish. In a separate bowl, whisk together 6 eggs and half & half.  Add salt & pepper to taste and set aside.  In the pie dish, put in your spinach, onion, pepper, tomatoes, bacon, oregano, and parsley. Add in your shredded cheddar and spread slices of havarti cheese.  Pour egg mixture on top. Put foil around edges of crust to prevent crust from burning.  Bake for 35-45 minutes until the egg mixture is set and bounces when you touch center. Cut into wedges and serve.

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Havarti Mediterranean Quiche

Quiche is one of my favorite foods.  I would live on quiche if my husband would be cool with eating it for every meal.  Quiche for breakfast, lunch or dinner…you just can’t go wrong. I love that it has a variety of vegetables and protein all in one dish.  It is very convenient to be able to use virtually any vegetable or cheese in it.  Have some extra tomatoes that are about to go bad? Toss them in.  Have some extra broccoli from dinner last night you need to use up? Toss it in.  It is a great “catch-all” dish. I’m also not a big fan of leftovers, but quiche makes delicious leftovers!

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A few tips for making a fluffy quiche: If you use heavy whipping cream, it will be fluffy. Heavy whipping cream has lots of calories though. You can substitute with half & half to help make it lower in fat.   If you are making this quiche to serve your guests and really want to impress, I would recommend making it with the heavy whipping cream.

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Another tip for making your quiche fluffy is add in an extra egg white or two in addition to the six whole eggs the recipe calls for.  Extra egg whites will make your quiche fluffy.

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You can make quiche with or without pie crust, your preference.  If you are watching carbs or calories, cutting out the pie crust will help. I prefer the crispy crust though! If you decide to make it with a crust, press thin strips of foil just around the rim of the crust while it bakes to prevent the crust from burning. Recipe is below, enjoy!

 

HAVARTI MEDITERRANEAN QUICHE RECIPE

Ingredients:

  • 6 Eggs
  • 1 and 1/2 cup Half & Half or Heavy Cream
  • 1 pre-made Pie Crust
  • 1 cup Spinach
  • 1 cup Kale
  • 1/4 cup chopped Red Onion
  • 1/3 cup diced Orange or Yellow Pepper
  • 1/4 cup diced Tomato
  • 1/4 cup Sun-dried Tomatoes
  • 5 slices of cooked bacon torn apart
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Havarti Cheese (roughly 5 slices torn apart)
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried or Fresh Parsley
  • Salt & Pepper to taste

*Extra Egg White or two for extra fluffiness

Pre-heat oven to 375 degrees.  Roll out your pie crust and press into a pie dish. In a separate bowl, whisk together 6 eggs and half & half.  Add salt & pepper to taste and set aside.  In the pie dish, put in your spinach, kale, red onion, pepper, tomatoes, bacon, oregano, and parsley. Add in your shredded cheddar and havarti cheese.  Pour egg mixture on top. Put foil around edges of crust to prevent crust from burning.  Bake for 35-45 minutes until the egg mixture is set and bounces when you touch center. Cut into wedges and serve.

 

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I know the muffin man, the muffin man

My mom actually found this recipe on Pinterest a year ago and it is hands down the best, easiest, healthiest, delicious muffin ever.  Big kudos to Amanda at RunningWithSpoons for creating this perfect recipe! These Banana Oat Greek Yogurt muffins are flourless and oil-less.  They are gluten-free.  No preservatives. My 8 month old son LOVES to eat little bites of this muffin.  And as his mother, I feel very comfortable allowing him to eat these because of the healthy ingredients. Oh yea, they also freeze nicely! I will make large batches and freeze them to pull out at a later date.  Great side dish to add to your morning breakfast if you are hosting. I have included some photos of these little bites of amazingness and will happily direct you to RunningWithSpoons blog for the recipe.  You’re welcome!

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