How to do brunch at home

A home brunch can be the perfect venue for a birthday party, a shower or any celebration. Here are some of our favorite ideas.

Remember when brunch was a noun? Now brunch is so much more than a meal eaten between early morning and afternoon. Brunch is an activity, a hobby, a highlight in a weekend full of activity. It’s written (sometimes eye-rollingingly so) on T-shirts.

But you don’t have to have a #brunchsquad shirt to appreciate this meal that’s become celebrated as the perfect weekend food, the antidote to a hangover and the time to get together with friends without the pressure of dressing up for an 8 p.m. reservation.

Brunch is unique in that it covers any number of types of foods. Classic breakfasts, like eggs Benedict and Belgian waffles, are expected on a brunch menu. But it also is common to see sliders, lox, tacos and even dessert masked as a meal on a brunch menu.

Part of the fun of brunch is finding new places and trying new menus around town. Lucky for us, there’s no shortage of brunch options in
Tulsa. We’ve listed some of our favorites on the next page. But brunch at home also can be fun.

A home brunch can be the perfect venue for a birthday party, a shower or any celebration. Here are some of our favorite — and super simple — ideas for a fun brunch at the kitchen table.

Brunch Tartlets

Makes 8 tarts

1     package (8 count) big refrigerated biscuits

¼ cup pesto, divided

8     slices bacon, cooked and crumbled

1     cup gruyere cheese, shredded

8     eggs

Preheat oven to 350 degrees. Spray 8 mini tart pans with nonstick spray or spread generously with butter.

Press one refrigerated biscuit into bottom and up sides of each tart pan. Spread each piece of dough with pesto. Evenly sprinkle with bacon and cheese. Break egg onto cheese in each tart.

Place tart pans on a parchment-lined baking sheet for easy handling. Bake 18-22 minutes or until biscuit is golden brown and egg is cooked through. Let cool 5 minutes, then remove tarts from pans. Serve warm.

Banana Bread Pancakes

Makes 16 pancakes

2     cups pancake mix

1 ½ cups buttermilk

2 eggs

1     cup mashed ripe bananas (about 2 medium bananas)

1     teaspoon ground cinnamon

1     cup warm maple syrup

In a medium-sized bowl, combine pancake mix, buttermilk, eggs, mashed bananas and cinnamon, stirring with whisk until most lumps disappear. Do not overmix.

Heat griddle or nonstick pan on medium heat. Lightly grease or brush with butter. Pour ¼ cup batter to make each pancake. Turn when bubbles form in the middle of pancake. Pancakes are done when bottoms are golden brown. Serve with syrup, sliced bananas and pecans.