Sunday Brunch: Couscous Salad, Baked French Toast, Mini Fritattas

Sometimes there is nothing better then a get together with just the girls.  For some being able to leave the little ones behind and get some grown up time with friends is very much needed.  For others its a great excuse to catch up with each other.  Sunday brunch for me is something that is always delicious.  Something about that combination of the best breakfast items with lunch food is outstanding.  I found a wonderful mix of items for today's brunch.  My menu was as follows: Ham & Asparagus Mini Fritattas,  Couscous Salad, French Toast Bake, Tropical Fruit Salad, mini muffins and mini Bagels.

I think brunch food should be laid back and easy.  Mini muffins and mini bagels allow everyone to have a bite or two without filling up so that they can enjoy the full array of all that is offered.

Couscous Salad:  (adopted from McCormick Gourmet)

3 green onions
7 tablespoons olive oil
1 can (14.5 oz) chicken broth
1 teaspoon Cinnamon
1/2 teaspoon black pepper
1/4 teaspoon red pepper flake
1/2 teaspoon cumin
1 package (10oz) pearled couscous
3 tablespoons of white wine vinegar
3/4 teaspoons salt
1 can of rinsed/drained chickpeas
1 cups shredded carrots
1 cup dates pitted and chopped
1 cup of apricots chopped
1/4 cup pines nuts toasted
2 tablespoons chopped fresh cilantro

Finely chop white part of green onions.  Slice green parts: reserve for later.  Heat 1 tablespoon of the oil in medium saucepan on medium heat. Add white onion pieces, cook for 5 minutes.  Stir in chicken broth, cinnamon, cumin, 1/4 teaspoon of black pepper and red pepper.  Bring to a boil. Add couscous: cover.  Remove from heat and let stand.

Mix remaining 6 tablespoons of olive oil, vinegar, and 1/2 teaspoon of salt in small bowl with a whisk until well blended.

Fluff couscous with fork, spoon into a large bowl.  Toss in sliced green onions, chickpeas, dates, carrots, apricots, pine nuts, and salt and pepper.  Add vinaigrette toss. Serve with fresh cilantro on top.

Cinnamon Roll French Toast Bake:

1/4 cup melted butter
2 cans refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy cream
2 teaspoons ground cinnamon
2 teaspoons of vanilla
1 cup chopped pecans
3/4 cup syrup

Preheat oven to 375 degrees.  Pour melted butter in ungreased baking pan.  Separate buns putting icing to the side.  Cut each bun into 8 pieces.  Place pieces on top of butter in pan.  In a medium bowl beat eggs.  Then beat in the heavy cream, cinnamon, and vanilla.  Gently pour over the bun pieces.  Scatter chopped pecans over the top. Drizzle maple syrup over the top.  Bake for 20 to 28 minutes or until golden brown and center is set.  Cool for a few minutes.  Microwave icing on medium for 10-15 seconds and drizzle over the top of French Toast Bake.  Serve with additional maple syrup.

Ham and Asparagus Fritattas:

8 eggs

1/2 cup milk

salt and pepper to taste

1/2 lb. asparagus

1/2 cup chopped ham

1/2 cup shredded cheddar cheese

Preheat ove to 350 degrees.  Spray muffin tins with nonstick spray.  Boil water and blanche asparagus. Chop asparagus and ham.  Beat eggs in medium bowl and add milk beat with wire whisk.  Add in asparagus and ham.  Add salt and pepper.  Mix in cheese.  Ladle egg mixture prepared muffin tins until full.  Bake 20-25 minutes until set and golden.