penne a la Maggie: what's for brunch: mango and guava mimosas, bell pepper ringed eggs, spinach and egg quiche, and blueberry pancakes

This afternoon, I hosted a Mary Kay facial party and brunch for a few deserving girls. It was a great way to relax on a beautiful Sunday afternoon.

The following recipes are very easy to make!

Mango and guava mimosas

Ingredients:

Flavored juice (I used guava and mango)

Champagne (Barefoot, pink sparkling moscato)

Frozen blueberries

Fill a pitcher with half champagne and half juice. Add the frozen blueberries into a serving cup and pour desired amount. The blueberries will act as ice and as a garnish for the mimosa!

Bell pepper ringed eggs

Ingredients:

Bell peppers

Eggs

1/2 tbsp. of olive oil

Salt and pepper to taste

Chopped green onion

Cut the bell peppers into 1/2 inch rings.

Coat a small frying pan with 1/2 a tbsp. of olive oil on medium heat. When the oil starts to simmer, drop one ring into the middle of the pan, along with one cracked egg. I found it much easier to crack the egg into a small bowl, and then transfer it into the bell pepper ring. Season the egg with salt and pepper, along with some chopped green onion.

If you like sunny-side up eggs, take the egg off of the heat once the white is mostly cooked. If you don't, flip it over after 4 minutes, and cook for another 4 minutes on the other side.

Spinach and egg quiche

Ingredients:

3/4 cup of cheese

1/4 cup of diced bell pepper (any color)

1/4 cup of diced onion

10 ounces of frozen chopped spinach

3/4 cup of egg whites (about 6 egg whites for me)

Preheat the oven to 350 degrees and line a cupcake pan with 12 muffin liners. Spray the liners with cooking spray.

Microwave the spinach for 2 1/2 minutes, until thawed, and completely drain. Squeezing the spinach in your hand, and then transferring it onto paper towels always does the trick for me.

In a mixing bowl, combine the spinach, cheese, bell pepper and onion. Measure out 3/4 cup of egg whites. You can separate the egg white with ease by sliding the egg over from one half of the shell to the other. Mix this into the bowl.

Distribute evenly into the muffin liners.

Bake for 20 minutes.

Blueberry pancakes

Ingredients:

1 cup of milk (I used 1/4 cup of heavy cream, 3/4 cup of water)

1 1/4 cup of flour

1 tbsp. of baking powder

1/2 tsp. of salt

1 1/4 tsp. of brown sugar

1 egg

1 tbsp. of butter, melted

1/2 cup of frozen blueberries

Combine all dry ingredients into a mixing bowl (flour, salt, sugar, baking powder). In a separate bowl, wisk the egg into the milk. Add this into the mixing bowl, along with the melted butter and wisk.