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Fabulous Recipes for Spring at the Barn

It’s finally Spring, so let’s celebrate with brunch! Keep reading for some delicious brunch recipes that you could prepare for your barn friends.


Egg & Cheese Hash Brown Waffles (via Yellow Bliss Road - visit this blog for full recipe and photos)

This ingenious combination will surely be the star of the meal.


  • 1 20-ounce package Simply Potatoes Shredded Hash Browns

  • 3 eggs

  • 1/4 cup milk

  • 1 cup shredded sharp cheddar cheese

  • 1/4 cup fresh chopped chives plus some for garnishing

  • Salt & pepper

  • Sour cream for serving, if desired

  1. Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.

  2. In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.

  4. *Tip: Turn your oven to the "warm" function and place finished waffles on a baking sheet in the oven to keep warm while the rest are cooking.

Breakfast Enchilada Casserole (via Yellow Bliss Road - visit this blog for full recipe and photos)

This casserole is great for large parties, and can even be prepared the night before to save time.


  • 9 eggs

  • 1/2 cup milk

  • 1/2 teaspoon salt

  • 1 cup salsa

  • 1 15- ounce can green chile enchilada sauce

  • 1/2 cup sour cream

  • 12-16 corn tortillas

  • 2 dozen tater tots, baked

  • 8 -ounce package of sausage cooked, drained and crumbled

  • 6 slices bacon cooked, drained and crumbled (1-2 tablespoons reserved for topping)

  • 2 1/2 cups shredded cheddar-jack cheese

  • 1 tablespoon chives sliced, for garnish


  • Whisk together eggs, milk and salt. Cook in a buttered skillet on medium heat, stirring often, until eggs are cooked through (not browned). Stir in 1 cup salsa. Set aside.

  • Stir together green chile enchilada sauce and 1/2 cup sour cream. Set aside.

  • In an 11"x7" or 13"x9" baking dish, pour a thin layer of the enchilada/sour cream sauce. Layer with tortillas, breaking to fit as necessary to form a single layer. Spoon a third of the egg mixture over the tortillas, then a third of the bacon, sausage, and tater tots, a third of the shredded cheese and a third of the remaining enchilada sauce. Repeat with two more layers, finishing with a layer of tortillas, then sauce, then cheese. Top with reserved crumbled bacon, if desired.

  • Cover baking dish with nonstick foil. If you don't have nonstick foil, stick several toothpicks into the casserole to keep the foil from touching the cheese. Casserole can be kept in the refrigerator for up to 2 days or frozen for up to 1 month before baking.

  • Bake, covered, for about 40 minutes in a pre-heated 350 degree oven. Remove foil and bake 10 minutes more, or until cheese is completely melted.

Creamy Blueberry Baked French Toast (via Yellow Bliss Road - visit this blog for full recipe and photos)

This delicious French toast will be devoured!

  • 1 loaf of French bread, cubed

  • 8 oz cream cheese

  • 1/2 cup powdered sugar

  • 2 tbsp lemon juice + a dash of lemon juice

  • 1 tsp lemon peel + 1 tsp lemon peel

  • 1 cup fresh blueberries

  • 8 eggs

  • 1 cup milk

  • 1/2 cup maple syrup

  • 1 tbsp vanilla

  • 1 tsp salt

  1. Butter a 9x13 dish and arrange half of the bread cubes in the bottom.

  2. Make the cream cheese mixture by beating the cream cheese, powdered sugar, lemon juice and 1 tsp lemon peel. Spoon it onto the bread cubes and spread it out to cover the bread. Top with blueberries and then add the rest of the bread cubes.

  3. Mix together the eggs, milk, maple syrup, salt, vanilla, another dash of lemon juice and a tsp of lemon peel. Whisk it well! Pour the mixture over the bread cubes and press it all down to make sure that everything gets soaked.

  4. Cover and stick in the refrigerator overnight or for at least 4 hours. When you are ready to bake, pull it out and let it warm up while the oven preheats to 350. Bake for 45 minutes or until the bread is all puffy, golden and crispy. My oven is really hot so it cooks quickly, check to make sure the middle is cooked well!

Pineapple Strawberry Mimosas (via Yellow Bliss Road - visit this blog for full recipe and photos)

This adorable drink is the perfect last item for your brunch spread.

  • Fresh strawberries

  • Pineapple juice

  • Bottle of champagne or prosecco, chilled

  • Fresh pineapple for garnish, optional

  1. Add 1-2 fresh strawberries, stem removed, to the bottom of a champagne flute

  2. Muddle until desired consistency.

  3. Add Champagne or prosecco.

  4. Top with desired amount of pineapple juice.

  5. Garnish with a pineapple or strawberry.

For even more brunch recipes, be sure to visit this Yellow Bliss Road blog.

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