Early Bird Sunday Brunch Recipe

Inspired by The Bourbon Street Barrel Room

Time1h

Serves6

Happy Hour 10 am – 11am

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Ingredients

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Beverages

4 cups Fresh Orange Juice

8 cups Coffee

1 cup Milk

2 tbs sugar

Savory Dishes

12 large Eggs

2 cups Cheddar Cheese

1 cup Bell Peppers

1 large Onion

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Sweet Treats

2 cups Pancake Mix

1 cup Milk

1 large Egg

1 cup Maple Syrup

4 tbs Butter

Method

Beverages

Prepare Fresh Orange Juice

Juice the oranges until you have 4 cups of fresh juice. Strain if desired and chill until serving.

Brew Coffee

Brew 8 cups of your favorite coffee. Serve hot with milk and sugar on the side.

Savory Dishes

Prepare Scrambled Eggs

In a large bowl, beat the 12 eggs with salt and black pepper. Set aside.

Sauté Vegetables

Chop the onion and bell peppers. Heat olive oil in a large skillet over medium heat, add the vegetables, and sauté until softened.

Cook Eggs

Pour the beaten eggs into the skillet with the sautéed vegetables. Cook gently, stirring occasionally until the eggs are just set. Sprinkle cheddar cheese on top and allow it to melt before serving.

Sweet Treats

Prepare Pancake Batter

In a bowl, combine 2 cups of pancake mix, 1 cup of milk, and 1 beaten egg. Stir until just combined; do not overmix.

Cook Pancakes

Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip and cook until golden brown.

Serve Pancakes

Serve pancakes warm, drizzled with maple syrup and topped with additional butter if desired.