A week of make-ahead breakfasts & awesome weekend brunch

Meal Plans From The Kitchn

Do your breakfast cravings flip-flop between sweet dishes and savory ones? Or is your family equally divided along sweet and savory lines? Then this breakfast meal plan is for you. It offers both sweet and savory weekday (and brunch!) options so you can mix and match — and make sure everyone gets a satisfying start to their day.

The weekday breakfasts here are make-ahead affairs. Set aside a little extra time over the weekend to get them prepped for the week — or make them for your weekend brunch and then eat the leftovers all week long. Those scrambled eggs with salsa are also culinarily ambidextrous; make the salsa ahead of time and you can have them any day of the week, or save them for an easy weekend breakfast.

On the weekends, I like something that feels a little more special, but still easy enough to make without much fuss. Almond croissants and crispy slow-baked hash browns meet these requirements perfectly. Serve the hash browns with either some scrambled eggs or with a helping of the Denver omelet to round out the meal.

The Breakfasts

Weekday Make-Ahead Breakfasts
Baked Denver Omelet
Cambria’s Granola with Pecans, Cherries, and Coconut Flakes with yogurt
Weekend Brunch
Scrambled Eggs with Lazy Salsa (this can also be a weekday breakfast if you have a little time to scramble eggs in the morning)
Smoky Baked Hashbrowns
Easy Almond Croissants

The Recipes

Recipe: Baked Denver Omelet

Recipe: Scrambled Eggs with Lazy Salsa

How To Make Almond Croissants (the Easy Way)

Recipe: Cambria’s Granola with Pecans, Cherries & Coconut

Recipe: Smoky Baked Hash Browns
Your Cooking Plan

Your Make-Ahead Weekday Breakfasts
Over the weekend, make the baked Denver omelet and the granola. (Leave the ham out for vegetarian omelets.) Swap back and forth between these two breakfasts during the week. These two recipes also make enough that if one person in your house likes savory breakfasts and the other likes something sweeter, there’s enough for both of you.

Weekend Brunch
Start by making the hash browns and getting them in the oven to bake.
Next up, prep the almond croissants. You can bake the croissants in the oven with the hash browns, but since the hash browns bake at a higher temperature, keep a close eye on the croissants and cover them with foil if they start toasting too much before the filling is set. Alternatively, you can bake them after the hash browns are out of the oven.
While the hash browns and croissants are baking, prep the salsa for the eggs. Ten minutes or so before the hash browns and croissants are done, scramble the eggs.
Customize Your Cooking Plan
This is a very mix-and-match menu plan, and you can swap recipes around however you like. The salsa for the eggs can be made ahead and kept in the fridge for several days, so you can have the scrambled eggs whenever it suits you. The baked Denver omelet is also perfect for brunch and great served with the hash browns.

And if you need a mid-week breakfast treat, an almond croissant will do the job quite nicely.

Your Shopping List

At the grocery store:
Lime (1)
Onion (1 large)
Red onion (1 medium)
Garlic (2 cloves)
Tomatoes (3 medium)
Green bell pepper (1 medium)
Red bell pepper (1 medium)
Habañero chili (1 medium)
Scallions (2 bunches)
Cilantro (1 bunch)
Ham (8 ounces or 8 slices) — optional for the omelet
Eggs (12 large, plus 2 to 3 eggs per serving for scrambled eggs)
2% milk (2 cups)
Yogurt (several servings for breakfast with the granola)
Butter (4 tablespoons)
Unsalted butter (2 tablespoons)
Rolled oats (3 cups)
Almond meal (1/2 cup)
Pecans (1 cup)
Walnuts (1/2 cup)
Pumpkin seeds (1 cup)
Sliced toasted almonds (optional for topping the almond croissants)
Coconut flakes (1 cup)
Coconut palm sugar (1/4 cup)
Dark amber maple syrup (1/2 cup)
Dried fruit — cherries, currants, or a mix (3/4 cup)
Day-old croissants (2)
Frozen hash browns (1 15-ounce bag)
From the pantry (check to make sure you have these things):
Olive oil (3/4 cup for the granola and hash browns, plus more for cooking)
Sugar (1/4 cup)
Powdered sugar
Salt
Kosher salt
Black pepper
Cinnamon
Nutmeg
Smoked paprika
Vanilla extract
(Image credits: Kimberley Hasselbrink; Faith Durand; Kelli Dunn)

For more and to download the recipes on this story go to: http://www.thekitchn.com/a-week-of-easy-breakfasts-meal-plans-from-the-kitchn-219112?utm_source=RSS&utm_medium=feed&utm_campaign=Feed%3A+apartmenttherapy%2Fthekitchn+%28TK+Channel%3A+Main%29&utm_content=Google+Feedfetcher