5 Brunch Recipes | Inspired Entertaining

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Today I’m sharing simple make-ahead recipes for a beautiful brunch spread!

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Jam Butter
1 stick butter
2 tbsp jam

Whip butter and jam until smooth.

Citrus with Pomegranate and Mint
1 blood orange
1 large grapefruit
2 oranges
¼ cup pomegranate seeds
fresh mint

Carefully peel and slice citrus fruit and arrange it in a single layer on a plate.
Top with pomegranate seeds and fresh mint leaves.

Mixed greens with sliced almonds, strawberries and orange with honey lime vinaigrette

For the salad:
6-8 cups mixed greens
1 cup strawberries, sliced
1 large orange, cut into segments
¼ cup slivered almonds

For the dressing:
¼ cup freshly squeezed lime juice
2 tbsp olive oil
2 tbsp honey
salt and pepper

Place mix greens in a large bowl.
Top with strawberries, oranges and almonds.
In a small bowl whisk lime juice, olive oil, honey, salt and pepper.
Dress salad just before serving.

Ham and Swiss Strata
1 tbsp butter or oil
1 loaf crusty bread, cut into 1 inch cubes
8 slices deli ham, chopped
3-4 green onions, finely chopped
12oz Gruyere cheese, grated
12 eggs
½ cup milk
½ cup cream
salt and pepper

Preheat your oven to 350°F.
Grease a large baking dish or two small baking dishes with butter or oil.
Layer bread, ham, green onion and cheese. Repeat if you have enough space in your baking dish.
In a large bowl whisk eggs with milk, cream, salt and pepper.
Pour egg mixture evenly over the dish.
Top with remaining cheese.
Refrigerate for at least an hour or ideally overnight.
Bake at 350°F for 1 hour.
If cheese starts to get too golden, cover dish with foil.

Yogurt Parfaits
½ vanilla Greek yogurt
1 tbsp jam
¼ cup granola

Layer yogurt, jam and granola in jars.

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