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3 Easy Brunch Recipes That Will Absolutely Wow Your Guests

You're going to want to make these asap!

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Photographs by Hilaire Baumgarten (Food Stylist: Brittany Neisen; Prop Stylist: Emily Gibson)
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Spring is a season of growth and renewal. The days get longer and warmer, snow melts, wildlife emerges from winter hibernation and plants break through the earth and sprout. It's the perfect time to invite friends and family over to celebrate spring — and what better way than a leisurely mid-morning brunch to nourish our bodies and minds?

We talked to Stephanie Weaver, author of The Migraine Relief Plan Cookbook, who shared three delicious brunch recipes that are easily adaptable to personal tastes and dietary needs. Weaver, who holds a master’s of public health in health education, says, “The beauty of these recipes is that they provide a wide range of anti-inflammatory benefits while also taking advantage of fresh spring produce.”

What’s more, you can do most of the prep work the evening before, so you don’t have to get up at dawn to cook.

Bacon and Broccoli Breakfast Strata

Photographs by Hilaire Baumgarten (Food Stylist: Brittany Neisen; Prop Stylist: Emily Gibson)

Serves 12

6 eggs (or 12 egg whites)

1-1/2 cups milk (or rice or soy milk)

1/4 teaspoon salt (omit salt for low-sodium diet)

1/4 teaspoon black pepper

8 ounces Canadian bacon, diced

10 ounces frozen broccoli, thawed and squeezed dry

8 ounces shredded Monterey Jack cheese

6 slices of bread, cubed (or gluten-free bread)

Make ahead:

Spray a 9" X 13" baking dish with cooking spray. In a large bowl, whisk the eggs, milk and seasonings until blended. Layer the bread cubes, bacon, broccoli, and cheese in the dish, distributing evenly. Pour the egg-milk mixture over it. Cover with foil and refrigerate overnight.

Day of:

Preheat the oven to 350F. Bake strata uncovered for 1 hour until risen, puffed and lightly browned.

Tofu Migas

Photographs by Hilaire Baumgarten (Food Stylist: Brittany Neisen; Prop Stylist: Emily Gibson)

Serves 12

16 ounces super-firm or extra-firm tofu

4 cups chunky salsa (or low-sodium salsa)

2 teaspoons chili powder

2 teaspoons cumin powder

2 teaspoons smoked paprika

2 teaspoons sea salt (omit for low-sodium diet)

2 red onions, thinly sliced

4 bell peppers, thinly sliced

6 ounces mushrooms

8 corn tortillas, sliced into strips

1 bunch cilantro, chopped

Make ahead:

Dry the tofu with a towel. Slice into matchsticks or crumble. Place tofu in a bowl with one cup salsa and spices. Stir well. Marinate overnight.

Sauté the onions in 1 tablespoon of olive oil in a large non-stick pan over medium-high heat for 7 minutes. Add the peppers and garlic and continue to stir-fry for 5 minutes. Remove the vegetables to a storage bowl. Cook the mushrooms in 1 additional tablespoon of olive oil until golden brown. Add the mushrooms to the vegetable mixture and refrigerate overnight.

Day of:

Add 1 tablespoon of oil to a large cast-iron skillet* over medium-high heat. Use a slotted spoon to add the tofu and sauté until golden brown. Stir the sautéed vegetables, tortilla strips, tofu and any remaining salsa into the pan and cook over medium heat until the tortilla strips are softened and everything is hot and bubbly. Optional toppings: grated cheddar, minced cilantro, sliced green onions.

*If you don’t own a cast-iron skillet, a non-stick pan works, too!

Strawberry-Asparagus Salad

Photographs by Hilaire Baumgarten (Food Stylist: Brittany Neisen; Prop Stylist: Emily Gibson)

Serves 12

1/2 cup sliced almonds

2 pounds asparagus spears

2 pounds strawberries*

12 cups spring mix


15 strawberries

3/4 cup extra virgin olive oil

6 tablespoons white balsamic vinegar

6 tablespoons filtered water

1-1/2 teaspoons white pepper

3/4 teaspoon sea salt (omit for low-sodium diet)

*Weaver says organic strawberries are the best choice because it’s difficult to wash off pesticides without damaging them.

Make ahead:

Toast the almonds in a dry skillet over medium heat for 8-10 minutes, shaking the pan once or twice. Let cool. Snap the ends off the asparagus and lightly peel the stems. Cut into bite-sized pieces at a slant. Steam the asparagus for 5 minutes, then transfer to ice water. Drain well. Set aside 15 strawberries for the dressing, then halve the rest lengthwise. Toss almonds, asparagus, strawberries, and spring mix in a large serving bowl. Refrigerate.

Day of:

Add the dressing ingredients to the blender and blend on high until smooth. Serve on the side.

(Photography and styling—Breakfast Strata: Laura Bashar/Family Spice; Salad and Tofu Migas: Stephanie Weaver)

What's YOUR favorite dish to make — or to eat — for brunch? Let us know in the comments below.

Follow Article Topics: Lifestyle