I think I hosted a brunch three times in six weeks. But thanks to Pinterest I didn’t serve the same thing over and over again. All I did was punch in the word “BRUNCH” and a ton of photos came up which provided just the right amount of inspiration.

The last brunch I made consisted of: Cheesecake Stuffed Strawberries, Crustless Quiche, Baked Cinnamon French Toast, Baked Granola Cups, and a cheese platter. Needless to say, no one left hungry!

Plus, one of my guests brought this DELICIOUS baked brie.

Here’s one of the recipes that I found on Pinterest and was an instant hit with my guests:

CHEESECAKE STUFFED STRAWBERRIES (original recipe can be found on www.thegirlwhoateeverything.com)

Ingredients:

A container of strawberries

6 tablespoons of soft cream cheese ( a little goes a long way)

1 tsp of vanilla

1 or 2 graham crackers that I smashed into little crumbs!! (again – a little goes a long way)

Instructions:

1. Using a sharp knife, dig a cavity into the top of the strawberry.

2. Using a sharp knife, also take off the bottom of the strawberry so it stands up nice and pretty

3. Mix the cream cheese and the vanilla

4. Carefully spoon the cream cheese mixture into the cavity of the strawberry.

6. Sprinkle the graham cracker on top.

FINAL RESULT

Happy Cooking!!

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I’ve been on a no carb diet since early June, and needless to say I’m a bit bored of my breakfast options:

• Kale Smoothies
• Egg Whites
• Yogurt with berries (Iogo ….sugar free….is my brand of choice this days which has ZERO carbs. YES…ZERO)
• Almonds and a coffee

Then I received the Milk Calendar and said to myself “Vicky – you need to find a new breakfast option. It’s time”. Not to mention, I wanted to include more milk into my diet.

I discovered these Mini Crustless Quiches from a website called Smells Like Brownies. It’s exactly what I needed/wanted.

They are so so easy to make as you only need FOUR ingredients: ….eggs, milk, spinach, and grated cheese. Could life not get any simpler?

Here’s the recipe:

Crustless Mini Quiches

inspired by Laura Rees
makes 12

Ingredients:
½ head broccoli, cut into stems and florets (I didn’t have any broccoli in my fridge and the recipe came out fine)
⅔ cup spinach leaves, roughly chopped (I used frozen spinach that was thawed and drained)
⅔ cup shredded sharp cheddar
6 eggs
1½ cups milk
salt and black pepper

***my two cents: throw in some fresh thyme, or parsley. I really think this recipe needs some fresh herbs to give it more “oomph”.

Directions:
Preheat oven to 375°. Grease a regular muffin tin with cooking spray.
Blanche the broccoli, then drain very thoroughly. Layer the broccoli, chopped spinach, and cheese into the muffin cups. Cups should be nearly full with veggies and cheese.

Whisk together the eggs, milk, and seasonings until smooth and slightly frothy. Pour over the vegetables, filling the muffin cups about ¾ full.
Bake for 25–30 minutes, until the tops are slightly puffed and golden.

Happy Breakfast!!

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