Easy Holiday Brunch

Sherri Williams


If you are planning on having a late Holiday dinner, this quick and easy brunch idea will keep the bellies full until dinner is served. Serve with some fresh fruit, juice, coffee and of course a mimosa or bloody mary. Brunch is served. Cooking with Passion, sw:)

★★★★★ 2 votes
10 Min
20 Min


4 small
potatoes, new red **sliced 1/8 inch thick**
4 large
eggs, cracked and separated
8 slice
1/2 lb
asparagus, blanched **sliced 2 inches**
1/4 c
roasted red peppers, sliced
1 small
red onion, sliced
1 tsp
granulated garlic
2 tsp
everglades seasoning salt (favorite season salt)
2-3 Tbsp
butter, unsalted
1-2 tsp
course black pepper
refrigerated pie crust


1preheat oven to 350 degrees. roll out pie crust and cut into (8) 3 inch rounds. place on a greased cookie sheet. sprinkle with pepper. bake for 10 minutes or unti golden brown. remove from oven.cut oven temp down to 170 degrees
2in a large skillet, fry bacon until crispy. remove from skillet. keep rendered fat. saute onions in rendered fat. add potatoes. sprinke potatoes with season salt, garlic and pepper. fry for 10 minutes or until potatoes are fork tender. remove and place potatoes in warm oven. melt butter in a large heated skillet. add eggs cooked to your preference. i love sunny-side up. plate your brunch.