Whether you are throwing a dinner party and making breakfast the main event or you are just wanting to cook for yourself and your peeps an amazing brunch, these recipes from the first Satsuma Supper Club, Brinner, are perfect!   I am so excited to finally get to share them with you!   

As I mentioned before, I was responsible for cocktails and the savory, while Carol handled all things sweet.  So make sure that you head over to Carol's blog to check out the sweet goodness...literally.  It was a great mix of salty and sweet and there was really something for everyone.  And of course there was a refreshing bubbly cocktail to help wash it all down.

First let's talk frittatas.  Who doesn't love a good egg for breakfast?  It is sort of a staple right?  Well what I love about frittatas is that they can be made in advance and can feed a crowd and it's really easy on the cook.  So for Brinner I decided to go with one veggie frittata and one that had some meat.

Here's the scoop:

SUN-DRIED TOMATO, CARAMELIZED ONION, MUSHROOM, SPINACH, and GOAT CHEESE FRITTATA

Ingredients-

• 10 Eggs
• 1 Tbsp. Milk (you can use whatever kind you like)
• 1/4 Cup Chopped Sun-Dried Tomatoes
• 2 Cups of Spinach
• 2 Onions
• One Carton of Baby Bella Mushrooms
• 2 Tsp. of Fresh Thyme
• 8 Oz. Goat Cheese
• 1 Tsp. Red Chili Flakes
• Salt and Pepper
• 2 Tbsp. Olive Oil

Directions-

• Preheat oven to 350 degrees.
• Heat an oven proof pan or cast iron skillet over medium low heat.
• Slice onions thin and sauté in 1 tbsp. of olive oil, with salt and pepper on medium low heat until onions are browned lightly and caramelizing has happened.  (you could also do this the night before to prep ahead of time if you want to save time)
• Remove onions from the pan and add your other tbsp. of olive oil, crank heat up to medium, add your mushrooms and sauté with your red chili flakes, thyme, and salt and pepper until they softened a little.  Add back in your onions along with your spinach, and sun-dried tomatoes.  Cook together a minute or two
• In the mean time, whisk your eggs with the milk and make sure to beat until the yolks and the whites are fully combined.  Add salt and pepper.
• Pour the egg mixture directly into the pan.  Sprinkle the goat cheese throughout the whole frittata. 
• Place a lid on top of the pan on the stove top for about 5-10 minutes until the bottom of the frittata begins to set.
• After setting happens, remove the lid and place the frittata into the oven for about 20-30 minutes until the frittata puffs and is firm. 
• Sprinkle with fresh thyme to garnish.

That's it...easy right?  You basically do the same thing with the other frittata just using different ingredients.

PROSCIUTTO, PEA, ASPARAGUS, SHALLOT, RICOTTA, and PARMESAN FRITTATA

Ingredients-

• 10 eggs
• 1 Tbsp. Milk
• 5 Slices of Prosciutto
• 1/2 Cup Peas (fresh or frozen)
• 1 Bunch of Asparagus (diced into 1/4 inch thick pieces)
• 1 Large Shallot or 2 Small
• 1/4 Cup Ricotta Cheese
• 1/2 Cup Parmesan Cheese
• Salt and Pepper
• Olive Oil

Directions-

• Preheat oven to 350 degrees.
• In an oven proof pan, sauté your shallots in olive oil and add salt and pepper until they start to turn translucent.  Add your chopped asparagus, prosciutto, and peas and cook together for a couple of minutes.  You don't want to cook the veggies too far, so they don't overcook in the oven.
• Whisk your eggs and milk again with salt and pepper until well combined.
• Pour directly into the pan over the veggies and prosciutto and let set on the stove and then transfer to the oven and cook until firm to the touch.
• Sprinkle with Parmesan Cheese directly on top before serving. 

Now that we have covered the eggs, every good southern breakfast has a good biscuit.  Am I right?  And Brinner was no exception.  Why are biscuits so good anyway?  Oh yeah could be the butter and in this case the cheese and herbs too...check these bad boys out.

WHITE CHEDDAR and CHIVE BISCUITS with GARLIC BUTTER and SMOKED PAPRIKA

Ingredients-

• 3 Cups of All Purpose Flour
• 1 Tbsp. Sugar
• 2 1/2 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1/2 Tsp. Cracked Black Pepper
• 3/4 Cup Unsalted Butter (keep cold) plus 2 Tbsp. for the top
• 1 Egg (beaten)
• 3 Tbsp. Cold Water
• 3/4 Cup Nonfat Greek Yogurt
• 1/3 Cup Chopped Chives
• 1 Cup White Cheddar Cheese
• 4 Crushed Cloves of Garlic
• Smoked Paprika for sprinkling on top
• Salt and Pepper for sprinkling on top

Directions-

• Preheat oven to 400 degrees.
• In a small saucepan combine your extra 2 Tbsp. of butter and your cloves of garlic and melt over low heat until butter is melted and the garlic flavor has been distributed.  Take off the heat.
• In one mixing bowl, mix together your flour, baking powder, sugar, baking soda, salt and pepper.  Cut butter into cubes and work the butter into the flour until it resembles a coarse meal.
• In a second mixing bowl combine your beaten egg, Greek yogurt, and water.  Mix well.
• Mix together your wet ingredients into your dry ingredients using a wooden spoon until the dough comes together (don't worry it won't be all the way together yet). 
• Add your cheese and chives to the dough and mix again.
• On a floured surface place your dough mixture on it and knead it about 10-20 times until the dough comes together and your form a ball.
• Roll out the dough into about a 1 inch thickness and use a cookie cutter or biscuit cutter to cut out your biscuits.  You can reform dough and cut more biscuits with the excess dough.
• Take a brush and brush on your garlic butter mixture on top of each biscuit and then sprinkle with smoked paprika and a little salt and pepper.
• Place biscuits onto a parchment lined baking sheet and put into the oven for 15-25 minutes until the biscuits are golden brown and are light and fluffy.

Yum! 

So last but not least, another star component of the night was the cocktail.  Grapefruit mimosas to be exact.  They were so pretty and refreshing, not to mention really easy!

GRAPFRUIT MIMOSAS

Ingredients-

• 1 Cup of Freshly Squeezed Grapefruit Juice
• 1 Bottle of Champagne or Prosecco

Directions-

• Squeeze your grapefruits to get out all of the juice (you can do this the night before too)
• Pour your champagne into a decanter and then pour grapefruit juice in, stir to combine.
• Pour into each champagne glass and garnish with a slice of grapefruit 

Cheers guys!  I hope you will enjoy these recipes as much as we did! 

Next week we will be sharing all of the DIY details from the night...you won't want to miss it!