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Brunchin’ with My Sister!

Ok, technically this meal was a “Brinner”… but that’s not a well-known word so I went with “Brunch.”

Regardless of its formal title, this collection of breakfast foods pretty much sums up my most favorite things in life.  My sister chose each of these dishes for her birthday celebration this weekend (and last year, she chose the exact same ones!)  She knows there is no reason to mess with perfection. :)  And although I realize her special day has nothing to do with me and my food preferences, I’m super glad Mallory and I have such similar tastes… No shrimp to be found!  (Yes, have I mentioned to you all that I loathe shellfish?  It’s one of those foods I’m rather embarrassed not to like… but I can’t help it.)

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Brunch Menu- Deep Dish Quiche, Bruschetta, Roasted Potatoes, Yogurt Parfaits, & Maple Glazed Cinnamon Rolls

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Anyway, if you ever decide to throw a Brunch of your own, I cannot recommend this collection of dishes more highly… Mallory’s fabulous birthday feast included:

-This to-die-for Deep Dish Quiche (with the additions of feta, spinach, & caramelized onion. Divine.)

Bruschetta with Homemade French Bread crostini

Maple-Glazed Cinnamon Rolls (I follow PW’s recipe almost exactly, except that I use brown sugar instead of white, plus a hint of salt in the filling, and, oh yes, I add cream cheese to the glaze.  Yum!)

-Bacon (No recipe needed there!)

-Yogurt Parfaits with Granola and Fresh Summer Berries.  (This is hands-down my favorite Greek yogurt on Planet Earth, in case you haven’t tried it.)

-Rosemary Roasted Potato Wedges (which I’m including a recipe for in today’s post… just scroll down!)

…and of course OJ, milk, and coffee!  Perfect perfect perfect.

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Mal’s favorite part of the meal was the cinnamon rolls… which I just couldn’t resist snapping a photo of while the dough was puffing up and filling my house with that sweet, yeasty smell.  Don’t you just want to dive into this pan face first?

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Brunch Menu- Deep Dish Quiche, Bruschetta, Roasted Potatoes, Yogurt Parfaits, & Maple Glazed Cinnamon Rolls

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My favorite part of the meal was (by far) the quiche.  Soooo buttery and flaky and flavorful and silky and cheesy, and so EVERYTHING.  I’ve yet to find a better quiche recipe than this one.  It is my go-to, always, no matter what fillings I’m using.

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Brunch Menu- Deep Dish Quiche, Bruschetta, Roasted Potatoes, Yogurt Parfaits, & Maple Glazed Cinnamon Rolls

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But everyone agreed that, though perhaps they weren’t the stars of the spread, the potatoes were not to be forgotten!  Crispy potatoes with onions are really a breakfast staple.  They just compliment other breakfast foods so well!  And it may be sacrilegious of me to say in front of proper “foodies”, but I just can’t resist dousing them in ketchup.  Anyone wanna Amen that?

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Brunch Menu- Deep Dish Quiche, Bruschetta, Roasted Potatoes, Yogurt Parfaits, & Maple Glazed Cinnamon Rolls

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You’ll find the simple recipe for these Rosemary Roasted Potato Wedges if you scroll to the bottom of this post.  (By the way, I much prefer to make them in the Fall and Winter, because they require me to heat up my oven for an extended period of time.  But this was a special occasion, so of course it was worth it!)

For the rest of the evening, we enjoyed the company of our fun group of siblings/siblings-in-law (and of course, the ever-entertaining Elsa, who got to stay up late thanks to an extra-long afternoon nap.)  We played Settlers of Catan and Guillotine, two of Mallory’s favorite games.  In general, it was another night of awesomeness for the books… one I know I’ll look back on with love and longing in the months to come, since my sister and her husband are about to move away.  Having them just one hour away for the past few years has been truly sweet.

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Brunch Menu- Deep Dish Quiche, Bruschetta, Roasted Potatoes, Yogurt Parfaits, & Maple Glazed Cinnamon Rolls

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I hope you’ll use these recipes to create a fun event of your own with family/friends very soon.  No need to wait for a birthday… Life is short and the time to be together is now! :)  (P.S. If a from-scratch menu this size is overwhelming to you, by all means delegate one dish to each family member and make it a potluck event.  Or get together and order take-out, if that’s more your style.  OR, if you find this menu to be far too simple and amateur (Ha!), might I suggest adding a lovely sangria to the table?)

Nothing like gathering for a meal with those you love!

Oh, and one more P.S. – For those of you who are new to this blog and found me through my recent budgeting seminar, I want to point out that even special events like this one happen on a budget in our household.  It is very possible to keep costs low, even with a fun menu like this one!  You can check out this post for my tips and suggestions for entertaining company on a budget.

-Carissa

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Rosemary Roasted Potatoes & Onions
 
Prep Time:
Cook Time:
Total Time:
 
These potatoes are excellent as a breakfast side dish, or served alongside meat or fish at dinner. The mild scent of rosemary makes this a very elegant dish.
Author:
Serves:: 10
Ingredients:
  • -4-5 lbs. red potatoes, scrubbed clean
  • -1 medium onion, roughly chopped
  • -6 Tbsp. Olive Oil
  • -salt & pepper
  • -6-8 sprigs fresh rosemary
  • -2 Tbsp. chopped parsley (optional)
Directions:
  1. Preheat oven to 425.
  2. Cut potatoes into small wedges (similar to the shape of steak fries). If not baking right away, soak cut potatoes in water until ready to bake. Then dry potatoes well with towels.
  3. In a very large bowl, toss potato wedges in olive oil. Spread evenly onto a large sheet pan. (It is ok if they are piled onto one another, they do not need to be in a single layer.)
  4. Sprinkle the top layer of potatoes generously with salt and pepper.
  5. Tuck sprigs of rosemary beneath clusters of potatoes, to allow flavor to infuse during roasting.
  6. Roast potatoes for 45 minutes to start, then remove pan from oven and use a metal or hard plastic spatula to stir and turn potatoes, exposing the ones underneath.
  7. Generously sprinkle the newly exposed top layer of potatoes with salt and pepper.
  8. Roast for another 45 minutes, then remove pan and stir/turn once again.
  9. Before returning potatoes to the oven, stir in the onion pieces, and generously sprinkle with salt and pepper a final time.
  10. Return pan to oven for 30 more minutes. Enjoy!

 

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Note: This post contains affiliate links.  See my disclosure here.

 

2 Responses so far.

  1. Mallory says:

    Deliciousness vouch right here! Also a sad face vouch too though. :(

  2. Liz says:

    Thank you for nice recipes and have a great day!