Today at the farmers market we were each choosing things we liked. Then we got home hungry! In between breakfast 🍳 & lunch 🍴 I set out for Brunch 😋 adapting recipes from a few places for allergies and tailoring each dish! So here’s what we had. 

Omelette (Scott) Baked eggs (Julie) turkey bacon, rice grits, chicken sausage apple, potato hash, gluten free toast, bagels, watermelon 🍉 and watermelon cooler. Yes we are stuffed and most of us are napping 😴. 

First up Garlic Cheese Grits

Adapted from Big Bad Breakfast & Two Brooks Farm)

2 cups chicken stock

2 cups unsweetened coconut milk

1 cup white rice grits (Two Brooks Farm)

6 tablespoons Ghee

1 cup Manchego grated (pecorino or parmesan will work)

1 garlic clove minced

Salt & pepper to taste

Combine stock and milk of your choice with rice grits and bring to a boil. Then simmer for ten minutes, stirring often. Remove from heat when soft. Add ghee, cheese, garlic, salt & pepper. Makes 4 cups. I put a led on to keep it warm while I finished everything else.

Egg Bake adapted from Big Bad Breakfast 

1 slice gluten free bread toasted with ghee

1/4 cup turkey bacon bites

1/4 cup garlic cheese rice grits

1/4 cup grated Manchego

1/4 cup grated goat cheddar 

1 tablespoon chopped fresh rosemary 

2 eggs

Salt & pepper to taste 

Oven to 350 degrees

Grease/spray 8oz oven safe dish

Cut toast into 4 pieces 

Layer 1 piece of toast, bacon, grits, cheeses. Add another layer if room. 

Crack eggs over top. Add salt, pepper & cheeses. 

Bake 8 minutes (longer for a well done egg) 🍳 

Eat while hot. 

Watermelon Cooler

3 lbs cubed watermelon 🍉 

1/2 cup vodka 

1/4 cup Cointreau 

2 tablespoons fresh lime juice 

Pulse in blender. Serve immediately!

** with leftover watermelon cooler we added ice and made grown up slushee 

Watermelon 🍉 Child Slushee

Watermelon 

Squeeze of one lime

Ice

Enjoy! You will need a nap and nothing else after this Big Bad Brunch 🍴

💗,
Julie

PS: my little helper