Ever since the bae moved in I've been feeling a little guilty about my relaxed attitude about breakfast on the weekends, which can pretty goes a little something like this, 'Oh, you're hungry? There's a thing called cereal.' But cut me a little slack, I am spinning records from 10 pm - 6 am Thursday through Sunday after all and I do go out of my way to make him nice lunches and amazing dinners through the week.

But brunch is my favorite meal to prepare and Sunday is my favorite day to cook so today I decided I would get out of bed, chug a Neuro Sonic Energy Refreshed and get to work. I decided to go with something fun, easy and quick.

This is what the menu ended up being:
Bacon and Cheese Frittata
Mango and Avocado Salad with Spiced Candied Pecans
Sweet Cream Biscuits
Sparkling Cider Mimosa

Bacon and Cheese Frittata
Ingredients
5 strips bacon
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
8 large eggs
1/2 cup grated Fontina cheese
2/3 cup crumbled goat cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Preheat the oven to 325 degrees . In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp. Drain on a paper towel, then chop into bite-size pieces.

Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet. Add the onion and cook over medium-low heat until softened, about 7 minutes. Let cool.

In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently. In a 9- or 10-inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet). Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes. Bake in the oven until the frittata is firm, 20 to 25 minutes.

Gently run a rubber spatula around the sides of the skillet to loosen the frittata. Place a serving plate over the skillet and carefully flip the pan to release the frittata.


Mango and Avocado Salad with Spiced Candied Pecans
Ingredients
1 tablespoon unsalted butter
1 cup pecans
2 teaspoons plus 1 tablespoon granulated sugar
1/4 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
8 ounces mixed baby greens
1 ripe but firm Hass avocado, peeled and cut into bite-size cubes
1 ripe but firm mango, peeled and cut into bite-size cubes
Sea salt

Directions
In a medium skillet, melt the butter. Add the pecans and cook over medium-low heat, stirring frequently, until the nuts turn a deeper brown, 3 to 5 minutes. Sprinkle with 2 teaspoons of the sugar and the cayenne and stir just until the sugar dissolves.

Turn the nuts onto parchment or wax paper to cool.

In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and the remaining tablespoon of sugar.

In a large serving bowl, combine the greens, avocado, mango and pecans. Toss with the dressing and season to taste with salt.

Sweet Cream Biscuits

Ingredients
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup plus 2 tablespoons granulated sugar
1 cup heavy cream

Directions

Preheat the oven to 450 degrees

In a large bowl, mix together the flour, baking powder, salt and 1/3 cup of the sugar. Add the cream and mix with a wooden spoon until the dry ingredients are just moistened.

With lightly floured hands, form the dough into a ball and knead against the bowl until thoroughly combined and evenly moist.

Transfer the dough to a lightly floured surface. With a floured rolling pin, roll out to a 1/2-inch thickness.

Using a 3-inch round cookie cutter or small glass, cut out the biscuits. Gather the scraps, roll them out and cut out the remaining biscuits.

Place the biscuits 1 inch apart on an ungreased baking sheet, sprinkle with the remaining 2 tablespoons of sugar and bake until the tops are golden brown, about 15 minutes.

Sparkling Cider Mimosa

Ingredients
1 (25.4-ounce) bottle sparkling apple cider
1/2 cup orange juice
1 cup cranberry juice

Directions
Combine all ingredients in a pitcher and pour into chilled champagne flutes.
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If you decide to make any of these recipes please be sure to tweet a picture of the finished product to me and be sure to include #brunchbuddies in your tweet.