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ideas for an easy brunch

yogurt bar

Every few Fridays or so, the ladies and I brunch (<—-I love saying that ;) We head to the Red Fox Inn, order our usual (Beth and I are always Eggs Benedict, subbing the home fries for the bacon potato cake) and a Bloody Mary.

Or two. Depends how the week went.

It’s a great way to catch up with everyone, have some laughs and start the weekend off right.

So when Dannon called and asked if I would be willing to host a casual brunch, I jumped on it. I mean, it’s brunch. Brunch is even better than brinner.

I swapped the Bloody Mary’s for Mimosa’s and decided to branch out a bit, making healthier recipes instead of crispy bacon.

{Yes, I did miss my bacon. Yes, I did tear up just a little bit. Thank you for asking.}

I went super casual and made it all family-style. Here was our menu:

Oh, and eggs and bacon…

bacon and eggs

I had to fit some bacon in somewhere. I wish I could take credit but the idea came from Pinterest. So cute they had to be included.

The bread was delicious. Loved it and would make it again in a second. But next time I’ll actually believe the directions and let it cool before slicing. It was a hot mess (literally! HA!) but it was still plated and served. It was that good.

lemon blueberry bread

It would make killer muffins, too.

My personal favorite was the yogurt parfait bar. I love using mini dessert dishes for things like this. I scooped yogurt into serving bowls alongside bowls of honey-almond granola, grape nuts, fresh berries, and toasted pecans.

yogurt parfait

Healthy and so good! I love the creamy yogurt with the crunchy granola and sweet, soft berries.

We all had a great time. Our guests stayed until two o’clock and we ate ourselves silly (the mimosas had a slight hand in that). A wonderful way to ring in daylight savings time!

More delicious breakfast recipes:

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Lemon-Blueberry Yogurt Bread
Adapted from Smitten Kitchen who adapted it from Ina Garten

1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup vanilla yogurt
3/4 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1 t pure vanilla extract
1/2 cup vegetable oil
1 cup blueberries

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. Cool.

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Kristy Bernardo
Latest posts by Kristy Bernardo (see all)

Blue

Thursday 11th of September 2014

Doh! I just saw another comment explaining the muffin adaptation - but still wondering about limes! :)

Blue

Thursday 11th of September 2014

This looks so good!

questions: 1) Would lime be an acceptable substitute for lemon, and if so, what do you think would be the conversion rate? 2) Would you adjust anything in the recipe for muffins, or would it be the same?

Thanks so much! This will be my first time making blueberry muffins, and I am so excited to try baking this! :)

Kristy Bernardo

Friday 12th of September 2014

Hi Blue! Personally, I wouldn't sub limes for lemons for this recipe but only because lemon and blueberry are such a perfect flavor combo. Having said that, if they were all I had on hand and I wanted to make these, I would certainly give it a shot!

Sharon

Saturday 8th of March 2014

I made the lemon blueberry yogurt bread into muffins. Baked them at 375 for 22 minutes. I used organic plain nonfat yogurt, 1/2 cups Stevia blend and a quarter cup oil. a quarter cup applesauce. The result was a beautiful soft, airy, light, lemony blueberry scrumptious muffin! I would have added a picture but I don't see a place to do so. Thanks so much!

the wicked noodle

Monday 10th of March 2014

So happy to hear that, Sharon! I would be happy to add your photo if you'd like to email it to me: kristy@thewickednoodle.com.

ARCPoint Labs of Des Moines

Tuesday 11th of June 2013

I like that you added... and a bloody mary, or two.. depending on how the week went.

the wicked noodle

Wednesday 10th of July 2013

lol, thanks!!

ItsySparks

Monday 7th of January 2013

Happy & Healthy Monday to you! http://t.co/5rlJQKdF http://t.co/nT6pel9w