Dads get brunch, too


Misaochan, Wikimedia Commons

Dad would appreciate a stack of pancakes, made with blueberries or even bananas, strawberries and other fruits.

 

We have all heard of the traditions of Mother’s Day brunch, and Father’s Day backyard barbecue. But who is to say we can’t mix it up a little and plan for a Father’s Day brunch? After all, dads like breakfast, too. And lunch, of course.


When this thought crossed my mind, I was eager to start looking around in my files for some extra-good brunch recipes that were not too dainty. (“Dainty” as in things like candied violets, mimosas, you know the drill.) I hope I am not venturing too close to the line between political correctness and incorrectness, but allow me to wallow in my pool of old-fashioned ways.


Let’s get on with the recipes and see what Dad might like to eat on his special day, which is on Sunday, June 20.


Sausage, egg and cheese pizza bagels


4 everything bagels


Cream cheese, to taste


1 package (about 8-oz.) breakfast sausage, bulk style


1/2 medium onion (yellow or white), diced


1 red bell pepper, diced


1 green bell pepper, diced


Salt and pepper, to taste


1/4 cup unsalted butter


12 large eggs, whisked


2 cups shredded mozzarella cheese


2 cups shredded Cheddar cheese


Hot sauce, optional for topping


Crumbled feta cheese, optional for topping


Fresh chopped cilantro, optional for topping


1. Preheat oven to 400 and line a baking sheet with a silicone mat or parchment paper. Toast bagels in a toaster oven.


2. Spread each toasted bagel half with desired amount of cream cheese, then place on prepared baking sheet and set aside.


3. Heat a large nonstick skillet over medium heat. Cook sausage, onion and peppers, breaking up the sausage with a wooden spoon, until the sausage has cooked through and the vegetables are tender, about 5 to 10 minutes.


4. Season with salt and pepper to taste, and remove from skillet. In the same skillet, melt butter over medium heat. Pour in whisked eggs, stirring occasionally with a rubber spatula, until cooked to your liking. Season with salt and pepper, to taste.


5. Spoon egg mixture onto the prepared bagel halves, then spoon the sausage mixture on top of the eggs. Top each bagel half with shredded mozzarella and Cheddar.


6. Bake in preheated oven until cheese is melted, about 10 minutes. Remove from oven, garnish with optional toppings: hot sauce, crumbled feta and cilantro, and serve immediately. Makes 8 servings.


Ham and cheese monkey bread


1 can (16.3-oz.) refrigerated biscuits


1 package (8-oz.) smoked, diced ham (such as Smithfield Anytime Favorites)


1 block (4-oz.) Monterey Jack cheese, cut into 16 pieces


1/4 cup unsalted butter, melted


1 teaspoon garlic powder


1 teaspoon onion powder


1/4 teaspoon salt


1/8 to 1/4 teaspoon pepper


1 block (4-oz.) Swiss cheese, shredded


Chopped green onions, for garnish


Honey mustard dipping sauce:


1/2 cup mayonnaise


2 tablespoons Dijon mustard


3 tablespoons honey


1 tablespoons lemon juice


1. Preheat oven to 400 and grease a 9-inch round cake pan with cooking spray. Place a lined baking sheet on the rack below to catch any drips.


2. Remove biscuits from packaging and quarter each biscuit. Place the biscuits, ham and cubed Monterey Jack cheese into a bowl; set aside.


3. In a small bowl, mix together melted butter, garlic powder and onion powder; set aside.


4. Toss biscuit-ham-cheese mixture with the melted butter mixture, then dump all into prepared pan. Press down to flatten the mixture out slightly, then sprinkle with shredded Swiss.


5. Bake in preheated oven for about 30 minutes, or until the biscuits are cooked and golden brown. Note: if it is browning too much, cover with foil.


6. Let stand 5 minutes before running a knife around the outside to loosen and flipping over onto a plate. Garnish with green onions and serve with honey mustard dipping sauce.


Rellenos casserole


2 cans (7-oz. each) green chilies, seeded


8 ounces shredded Cheddar cheese


8 ounces shredded Monterey Jack cheese (or use pepper jack)


2 cups evaporated milk


4 eggs


1/3 cup flour


1 teaspoon salt


1. Preheat oven to 350. In an 8-by-12-inch greased baking dish, layer green chilies and shredded cheeses.


2. In a blender, place milk, eggs, flour and salt. Blend until smooth, then pour over the chilies and cheese.


3. Bake in preheated oven for 45 minutes.


Blueberry buttermilk pancakes


1 1/2 cups flour


3/4 teaspoon kosher salt


1 1/2 teaspoons baking powder


3/4 teaspoon baking soda


1 tablespoon sugar


2 1/4 cups buttermilk


1/2 teaspoon vanilla


4 tablespoons melted butter, plus more for serving


2 large eggs, beaten


2 cups fresh blueberries, plus more for serving


Maple syrup, for serving


1. In a small bowl, mix flour, salt, baking powder, baking soda and sugar together with a fork. In a large mixing bowl, combine buttermilk, vanilla, melted butter and eggs until well mixed. Fold in dry ingredients and blueberries until just incorporated. Do not over-mix (batter should be lumpy).


2. Heat griddle or large non-stick skillet over medium-low heat. Add dab of butter and scoop 1/3 cup of batter on griddle. Cook for 2 minutes (bubbles will appear), then flip and cook 1 minute more. Pancakes should be golden brown. Repeat steps for remaining pancakes.


3. Serve with butter, maple syrup, and blueberries. Makes 4 servings.