What We’re Loving: Savory Brunch Recipes

by Rachel Wilson on February 7, 2014

in Breakfast, Entertaining, Main Courses, What We’re Loving

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I used to love hosting dinner parties. Having friends over for dinner on a weekend night gave us the chance to drink wine, eat food, and to catch up on each other’s lives. I would spend hours in the kitchen trying new, elaborate recipes that just weren’t possible during the work week. But now, my husband and I have a baby, and entertaining her and putting her to bed in the evenings seriously cuts down on my opportunities to cook complex meals.

While we still love to have people over for all the reasons I already mentioned, we now host our friends for brunch, instead of dinner. There is no lack of recipes for breakfast sweets, and many of them make enough to feed a crowd. I’ve found savory recipes to be a little bit more difficult, however, and have provided this recipe round-up for my sake, as much as yours!

Welcome your guests to the table with these Smoked Trout Puffs. While people are munching, you can put the finishing touches on the rest of your brunch dishes! {from The Food Fox}

Put your muffin tin to use for these Spinach, Sundried Tomatoes and Feta Frittata Bites. This would also be the perfect dish to bring if you are a guest and not the host. Ingredients can easily be swapped to make endless flavor combinations. {from The Healthy Foodie}

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This Fontina Spinach and Artichoke Breakfast Pasta Hash is a beautiful and unique dish, and will impress your guests. It can be assembled ahead of time and put in the oven right before your guests arrive. Until I get my dream kitchen with a double-oven, this is exactly the recipe I need! {from Half Baked Harvest}

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The slab pie was all the rage around the holidays for dessert, but Deb’s Breakfast Slab Pie uses eggs, cheese, spinach and potatoes and feeds 12-15 of your friends and family. {from Smitten Kitchen}

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For a more interactive meal, let your guests add the toppings of their choice to a puff pastry crust to make individual Breakfast Pies. The pies are ready in 10-15 minutes, so pour coffee or mimosas while you wait for them to bake. {from Drizzle and Dip}

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Bagels are a classic savory brunch dish, and are a staple for my husband’s family members – all native New Yorkers. I’m not ready to take on this recipe just yet, but I think it will be perfect for the day when I have a small sous chef who will get excited to roll the dough into snakes, and sprinkle toppings with tiny fingers! {from The Wednesday Chef}

Photos courtesy of Isle, Sonia, Tieghan, Deb, Samantha, and Luisa.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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Rachel Wilson

Rachel developed an appreciation for eating locally while growing up on a ranch in Oregon, and today frequents both farms and farmers' markets in search of fresh food treasures. An environmental consultant by day, she spends her evenings cooking and baking, much to the delight of her husband's coworkers. In addition, Rachel enjoys hiking, traveling, coffee shops, artisan chocolate, and books. As a new mom to baby Annabel, one of Rachel's future hobbies will be training her daughter to have an adventurous palate!

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  • jenb276

    Wow – all of these look divine but the fontina spinach & artichoke breakfast pasta hash looks amazing!

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