Brilliant Brunch Recipes

My mom makes an awesome coffee cake, egg casserole, and poppyseed cake- the former two we enjoy every Christmas morning!  Anyway, I thought it would be fun to throw in some chocolate chip scones and have a few college ladies over for brunch!

You need these recipes:

• Coffee Cake
• Egg Casserole {aka omelette}- note, I poured my mixture into greased muffin tins and loved the result of individual “quiches”!  I also added sauteed mushrooms.
• Poppyseed Cake
• Scones

Scones

Pieces of poppyseed cake & coffee cake

Egg casserole

I’ve posted this before, but not with good pictures.  And since we just had them this week, I feel I owe you a better presentation because they’re delicious and incredibly good for you.

The mixture

The wraps

And the proof that I am pregnant- the tabbouleh I had to have.

Mexican lettuce Wraps

Mexican Lettuce Wraps

• 1-2 c cooked, diced chicken breast (can use Rotisserie chicken)
• 2 ripe tomatoes, chopped
• 1/2 c sliced and diced red onion
• 2-3 slices pickled jalapeno, diced
• 1 bunch of chopped coriander {aka cilantro}
• 1/3 c white vinegar
• 1 t salt
• 1 t veg oil
• 1/2 t pepper
• 1-2 avocados, peeled, sliced, and diced
• 6 leaves of iceberg or butter leaf lettuce

Toss everything but avocado and lettuce.  Add avocado just before eating/serving.  Spoon mixture into a lettuce leaf and serve as lettuce wraps.  Great with chips and fresh salsa!

Tabbouleh {from Kinda Crunchy Kate}

• 1 cup bulgur wheat
• 1 cup boiling water
• 1/4 cup olive oil
• 1/3 cup lemon or lime juice
• 1 tsp salt ( I used less.)
• 1/4 tsp garlic powder
• 1/2 tsp oregano (dried)
• 1/4 cup green onions (chopped)
• 1 bunch fresh parsley (Chopped- I omitted this b/c I despise parsley)
• 1 bunch fresh mint (chopped) — use less mint than the parsley
• 1 large tomato (chopped)

In medium bowl pour boiling water over bulgur wheat and let sit for 1/2 hour. After 1/2 hour mix in all the rest of the ingredients and stir. It needs to sit for a few hours in the fridge to develop all the flavors. I just kind of messed around with the amounts of the fresh herbs until I thought it tasted good and looked pretty. We scoop it up with tortilla chips (which is why I use less salt than called for since they are salty) but I think you are supposed to serve it on a bed of lettuce.  {all courtesy of Kate}