I actually made this brunch last weekend, but didn’t get a chance to post about it. I thought maybe you’d like to have these breakfasty ideas going into your weekend to perhaps try out! I made maple bacon, a champignon Brie omelette, and a bowl of berries.
Here’s a way to make bacon even better – not that it needs to be made better, but if you want to try this out, I promise you it will not disappoint. Provided you like the salty-sweet combo. If not, well, I’ll try to still respect you. Get the oven heating up to 400 and lay out a layer of bacon on a cooling rack on top of a foil-lined cookie sheet. Grab a maple syrup – a great one for this is Sugar Bob’s Finest Smoked Maple Syrup.
You could go all out and make Ina Garten’s pecan maple bacon, it is truly insane and worth the effort, but this is a quick and easy version. Get it cooking til the bacon is a bakin’. About 20 minutes. During this time, make your omelette. All omelette ingredients are to taste, so pick anything you like! I started with orange peppers and Campari tomatoes.
Campari tomatoes are a little on the sweeter side in tomato world and they’re a great size – between a cherry and a Roma. I chopped them up with the orange bell pepper.
I dotted the cheese along the top of the omelette and then finished it off in the oven. Love this cooper chef pan because in addition to the fact that nothing sticks to it, you can go right from stove top to oven with it. You want to get the omelette so it is just set – jiggle the pan and if nothing moves, that means it’s done.