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It’s time to break out the Dad bods and tuck into some awesome brunch recipes that any parent would love to eat on Father’s Day. These recipes are inspired by grilling, chilling, and spending summer days with family and friends.
#1 Dad’s French Toast Casserole
You know the drill: this sweet bread pan fried and served with butter and maple syrup is a classic brunch fave. Plus, a casserole makes it easy to serve many people. Try this unique spin, made with fresh blueberries and cream cheese. Just make sure the eggs and bread mixture sits for a minimum of 2 hours before baking.
- 1 french bread loaf or brioche loaf (approx. 8-9 cups)
- 8 eggs
- 2 1/2 cups half and half or whole milk
- 1/2 cup sugar
- 1 8 oz package cream cheese, light or regular cubed
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 teaspoon salt
- 1 ½ cups fresh blueberries or frozen blueberries (fresh preferred), rolled in 1 tbsp flour
- Butter or spray a 9 x 13 casserole dish.
- Cut bread into medium cubes(doesn’t need to be perfect).
- In a large mixing bowl, combine eggs, cream or milk, sugar, cinnamon, vanilla and salt. Whisk until mixed and smooth.
- Put half of the bread cubes in casserole dish.
- Top with half cream cheese cubes and half of blueberries rolled in flour.
- Layer the remaining bread cubes and top with the remaining blueberries and cream cheese cubes.
- Pour egg mixture over bread cubes. Make sure all bread cubes are covered.
- Cover with plastic wrap and store in the refrigerator for at least 2 hours to overnight.
The Day Of:
- Preheat the oven to 375 degrees.
- Remove plastic wrap and sprinkle casserole with raw sugar.
- Cover the casserole dish with foil and bake in oven for 30 minutes.
- Take off the foil and bake an additional 20-30 minutes or until the center is firm and bread is golden. Serve up!
Grilled Supreme Sausage & Fruit Skewers
Okay, we KNOW this is an excuse to use the grill, but hey, you can’t beat the smell and taste of chargrilled food cooked out in the open. Pair these with some sweet fruits like sliced mango, pineapple and peaches, and soak it all in syrup for a sweet spin.
- 8 large pork or chicken sausage links (10-12 oz. total, check out deli) uncooked and halved in two pieces each
- Assortment of pineapple, peach, and mango, cut into medium chunks
- 1-2 cups maple syrup, or syrup of your choice
- 1 tsp. cayenne pepper
- Wooden skewers
- The night before, make a mixture of syrup and cayenne pepper in a large bowl. Cut sausages in half and fruit into 1-2 inch chunks. Place in sausages and fruit in bowl. Let sit overnight.
- The morning of, soak wooden skewers in water for 30 minutes, then alternate putting sausage and fruit on skewers. Should make 8 skewers.
- Prepare grill on medium-high heat.
- Grease the grill. Grill skewers turning once, until charred in spots and the sausage is cooked through, 7 to 10 minutes. Enjoy!
Father’s Day Frittata Cups
Eggs are a brunch staple for many, and round out the rest of our menu nicely. Plus these frittatas are made with a muffin tin, so they are grab-and-go sized. They also make a cute bite-sized tower on any breakfast table. Add whatever you want to them, but we like fresh veggies in ours.
- 10 large eggs
- ½ cup milk or milk substitute
- 1 garlic clove, minced
- sea salt
- black pepper
- 1 cup of thinly sliced zucchini
- 1 cup diced red and green bell peppers
- ¼ cup scallions
- ⅓ cup cheddar cheese
- Preheat the oven to 350°F.
- Grease a 12-cup muffin tin
- In a large bowl, whisk together the eggs, milk, garlic, and a sprinkle each of salt and pepper. Pour a little egg mixture into the bottom of each muffin cup. Put peppers, zucchini, cheddar, and scallions into each cup then pour the remaining egg mixture on top (or whatever veggies/meat/cheese options you want).
- Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste. Let cool, stack and serve!