I LOOOOOOOVE our annual patio brunch! It’s my most favorite day of the year…more than my birthday!! It’s always a great chance for everyone to catch up on a lazy Sunday and the weather has always been fanTAStic! Thanks, mother nature!
This year, our patio brunch fell on Cinco de Mayo so it was only fitting that we have a tex-mex theme.
Thanks to my friend Roshni who photographs every patio brunch for me so beautifully. My sister in law was my sous chef and also helped me decorate. I hope this inspires you to entertain with brunch!! Who says no to brunch?
Refried Black Beans
|Some stuff to partner those tortilla chips!|
|Veggie Chorizo and Egg Mini Quiches:
5 eggs + 1/2 cup of veggie chorizo makes 45 mini quiches
Put 1/2 Tablespoon in each phyllo cup
Bake at 350 for 14 mins.
(Phyllo cups are storebought – Athens brand)
|It must be said “I saw it on Pinterest.” I used the vanilla Oreos. (which are so good on their own by the way!)|
|This table really needed some produce which is why the bananas and strawberries look so out of place. Ha!|
|Charring Poblano Peppers for the “Gravy”|
|Store-bought frozen biscuits – thanks Kroger!!! These were AMAZING.
We open the biscuit, add refried black beans in the middle, cover it with Poblano queso, and go to town!
|Costco. $1 each! They are HUGE. We cut each one into thirds. 10 feeds 30 people EASY.|
|Mexican Hot Chocolate in a Slow Cooker (Crock Pot): 1:2 ratio of semi-sweet chocolate chips to milk. Add several cinnamon sticks and a few pinches of ancho chili powder.|