Chef George Duran's easy brunch recipes: Blueberry cornbread cobbler, slow-cooker vegetable breakfast casserole
Chef George Duran created two amazing brunch recipes just for "GMA" that use minimal ingredients and are easy crowdpleasers.
Get the full recipes below.
Easy Blueberry Cornbread Cobbler
Ingredients:
2 8.5 oz of cornbread mix, like Jiffy
2 eggs
2/3 cup milk
1/2 cup vegetable oil
2 cup fresh or frozen blueberries
1/2 cup granulated sugar
Whipped cream or vanilla ice cream for serving
Directions:
Preheat oven to 400 F.
Spray a 9 x 13 baking dish with non-stick spray and set aside.
In a large bowl mix first four ingredients together and pour into baking dish. Evenly disperse blueberries on top. Sprinkle granulated sugar and bake for 40 minutes, until brown and bubbly.
Serve with whipped cream or ice cream.
Slow Cooker Vegetable Breakfast Casserole
Serves 6
Ingredients:
1 tablepsoon olive oil
1 package, frozen hashed brown potatoes
Non-stick cooking spray
1 12-oz. package frozen vegetable medley
2 cup grated cheddar cheese
12 eggs
1 cup half and half
2 teaspoons Texmex or taco seasoning
Fresh salsa for serving
Directions:
Spray a six-quart slow cooker with non-stick spray and add half of the potatoes. Top with half of the frozen vegetables and half of the grated cheese, then repeat the layer.
Beat eggs with half and half and season with seasoning. Pour egg mixture into the slow cooker and cook on low for 7-8 hours.
Serve with fresh salsa.
