What better way to fuel up for Pride festivities than with a themed brunch that's bold, bright and tastes fantastic?
Check out these two recipes that Chop Happy food blogger and recipe developer Jason Goldstein shared with "Good Morning America."
Servings: 6 bagels
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
3 cups Greek Yogurt (whole fat)
3 cups flour
6 food colorings (different colors)
Directions
First, add a 1/2 cup of Greek yogurt to a bowl. Add 15 drops of the first color and mix to combine.
Add 1/2 cup of flour and mix thoroughly. Take out of the bowl and shape into a ball. Set the ball of dough side.
Next, using a clean bowl each time (or you can just rinse the bowl with hot water in between colors) repeat the above steps until you have six separate balls of different colored dough.
Roll out each dough with your hands, and them stack on top of each other. Then cut lengthwise, 1-inch strips of dough.
Twist each piece of dough so it swirls the colors and form into bagel shapes by pinching the 2 ends together. Repeat for each strip until you have formed six bagels.
Place the bagels on a parchment paper-lined baking sheet and bake for 20 minutes at 400 degrees on the middle rack. Enjoy!
Servings: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
22 small pepperoni slices, divided
12 eggs
1/2 cup heavy cream
1 cup of shredded mozzarella
1/4 teaspoon red pepper flakes
1 tablespoon garlic powder
1 tablespoon dried oregano
10 basil leaves, chopped
salt and pepper
1⁄2 cup parmesan cheese, grated
1 pint cherry or grape tomatoes, cut in half
Sandwich ingredients 4 round brioche rolls
4 slices provolone cheese
ketchup (homemade recipe below)
Directions
Preheat the oven to 350 degrees and spray a large sheet pan with cooking spray.
Chop 12 pepperoni slices into smaller slices.
In a bowl, mix the sliced pepperoni, eggs, cream, mozzarella, red pepper flakes, garlic powder, oregano, a large pinch of salt, a large pinch of pepper and 5 heaping tablespoons of parmesan.
Pour the egg mixture onto the prepared sheet pan. Top the mixture with the tomatoes, remaining pepperoni, and a little more parmesan cheese. Cook for 20 minutes or until the eggs are done.
Cut the eggs into squares a little bigger than the size of your bun. Put ketchup on both the top and bottom of each roll. Top with a couple egg squares and a slice of provolone; enjoy!
Recipes reprinted courtesy of Jason Goldstein of Chop Happy.
Check out this delicious rose slushy recipe to make it a boozy brunch and sip responsibly.