Hearty Weekend Brunch Vibes (Edit recipe)

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A good brunch for me needs to be varied, hearty, and make me want to take a nap afterwards that I never actually take lol. This hearty, vegetarian brunch has a good combination of goodies that allows you to eat a different bite every time. Let's do brunch <3

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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

22

Serves: 2

Ingredients

2 whole Croissant, Soft croissants.
398 ml Baked Beans, I love the Sprague Cannery Campfire Beans. Sub your fave brand!
4 whole Tangerines (Mandarin Orange)
1 cup Cherries, Fresh, More or Less if desired.

Taters

1 whole Extra Virgin Olive Oil, See Recipe
0.5 whole Red Onion, diced
2 whole Green Onion (Scallion), sliced
1 whole Jalapeño Pepper, sliced in to rings
0.5 tsp Red Pepper Flakes
2 cups Potatoes, White, frozen breakfast potato cubes
2 tsp Kashmiri Chili Powder
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

Egg Scram

1 whole Extra Virgin Olive Oil, See Recipe
4 whole Egg, Large, Free-Range. Organic / Local is best!
1 whole Heavy Whipping Cream, See Recipe
0.25 cup Aged Cheddar Cheese, White Cheddar. Shredded
2 pinch Red Pepper Flakes, More to Taste
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Empty your baked beans in to a small, covered pot set to medium low. Once warmed through, reduce to low and leave covered until service.
TATERS - In a medium sized non-stick, begin heating a few tablespoons of EVOO. Once heated, add the red and green onion, sliced jals, red pepper flakes, and a good pinch of both salt & pepper. Let the veggies cook for about 4 minutes before adding the frozen tater cubes and another generous pinch of both salt & pepper. Stir everything together and cook for about 5 minutes. Stir in the Kashmiri chili powder and toss until combined. Continue to cook another 5 or so minutes until the taters are golden and slightly crisp but cooked through properly. Taste and once your taters are perfect, adjust salt to your liking. Transfer the taters to a plate and wipe out the skillet with a paper towel.
Add a splash of EVOO. In the meantime, whisk together your four eggs with a good splash of whipping cream, the cheddar, and season liberally with salt, pepper, and pepper flakes. Add the whisked eggs to your hot skillet. Fold the eggs from the sides to the middle, continuing to work them in the skillet until they're fluffy and cooked to your liking. I prefer a stiffer scram, but you could easily make a looser one if that's your desired texture.
SERVE - Get two big plates out and let's assemble. Get your baked beans in to ramekins and on to the plate. Divide your taters between both plates followed by your egg scramble and soft croissant. Serve up with a side of fresh fruit and you're good to go. Hearty, filling, and delicious for a perfect start to the weekend

Notes

The fruit is what I served. Serve up whatever fruit you have on hand.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	789
Fat:	30 g
Carbohydrates:	116 g
Protein:	23 g
Cholesterol:	10 g
Sodium:	1658 mg
Fiber:	18 g
Sugars:	75 g
Sugar Alcohol:	0 g
Calculated per serving.