Bridget's Recipe Corner
 

I love brunch. I love the variety of food associated with brunch.  I love almost everything about brunch except the way I feel after eating it...extremely full and kind of sleepy. With Easter fast approaching, I thought it might be a good time to share a couple of brunch recipes with you. The first, is an egg dish my mom makes. It's definitely one of my favorites and one I most associate with Easter brunch. The second, is one of my favorite coffee cake recipes. Nothing really low calorie or low fat here, but both are very tasty. Hope you enjoy them too!

Company Eggs (courtesy of Noreen, my wonderful mom)
12 eggs
1/2 lb. Gruyere cheese, grated
4 T. butter
1 1/2 t. dry mustard
salt and pepper, to taste
1 cup cream (can substitute fat free 1/2 & 1/2)

Preheat oven to 350°.  Spread grated cheese in buttered/sprayed 13x9 baking dish. Dot with butter. Mix cream with salt, pepper and mustard. Pour 1/2 of the mixture over cheese. Pour slightly beaten eggs over the the cream mixture. Pour remaining cream mixture over eggs. Bake for 35-45 minutes, or until eggs are set. Remove from oven. Let baked eggs sit for a couple of minutes. Cut into squares and serve.
 

Sour Cream/Cheese Coffee Cake
1 stick butter
1 C. sugar
2 eggs
1 C. sour cream (I use "light")
2-3 T. cream cheese, softened
2 t. vanilla
2 C. flour
1 t. baking powder
1 t. baking soda

1/4 t. salt
 Topping
1/8 C. sugar
1/8 C. brown sugar
2 t. cinnamon

Preheat oven to 350°. Cream together butter and sugar, beat in 1 egg at a time, blending well. Stir in sour cream, softened cream cheese and vanilla. Sift together dry ingredients, except topping ingredients. Mix butter and sugar mixture with dry ingredients. In separate bowl, combine topping ingredients. Pour 1/2 batter into greased bread pan. Sprinkle with 1/2 of the topping mixture. Add remaining batter. Sprinkle with remaining sugar mixture. Bake at 350 for about one hour.