Chattanooga Brunches

Brunch—It's a lifestyle

Recipe: Breakfast Pizza

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If leftover pizza is your hangover cure of choice, welcome to your dream recipe—breakfast pizza. Imagine it: fluffy eggs, crispy hash browns, and buttery, flaky croissant dough combining with the cheesy goodness of a fresh pizza. This is a must-eat recipe.

Ingredients:

  • 1 lb. Ground Breakfast Sausage (can substitute for chorizo, smoked sausage, etc.)
  • 1 (8 oz.) Package of Refrigerated Crescent Rolls
  • 1 cup Frozen Hash Brown Potatoes, thawed
  •  1 cup shredded Cheddar cheese (or more… we do love cheese)
  • 5 Eggs
  • 1/4 cup Milk
  • 1/2 tsp. Salt
  • 1/8 tsp. Ground Black Pepper
  • 1/4 cup Grated Parmesan Cheese (you can never have too much cheese)
  • Optional Add-ins: Bacon or Mushrooms

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Burning for Brunch with Dojo: Lesson in Self-Defense

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In this week’s edition of Burning for Brunch, we do something a little different. Trevor Haines of Dojo Chattanooga shares some quick and easy self-defense moves and advice to help you stay safe.

Learn more about what Trevor does here. And if you are just tuning in for this series for the first time, check out our previous videos: Part 1: Arms and Part 2: Abs.

Mother’s Day Brunch Cocktail

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In my pursuit of the perfect Mother’s Day cocktail, two words came to mind: champagne and pink. With that, I narrowed down my search and found this recipe for a “Lemon Champagne Cocktail” from the Food Network by Giada De Laurentiis (see original recipe here). The ingredients appeared to be the perfect combination of simple, refreshing, and appropriately boozy (not too weak; not too strong) for Mom. So I headed to the grocery store, made a few recipe tweaks to my liking, and re-created this tasty cocktail, which I have dubbed the Mother’s Day Brunch Cocktail.

Ingredients (serves 6–8):

  • 1 12-oz. container of frozen, pink lemonade (I chose pink lemonade to add a little more color)
  • 1 3/4 cups vanilla vodka (I went with Vanilla Bean Skyy, but the original recipe shares advice on how to diffuse your own vodka, if that interest you)
  • 1 750 ml. bottle rose champagne, chilled (I picked Korbel’s Brut Rosé)
  • Fresh mint sprigs

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Mother’s Day Brunch Spots

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While serving your mom (or the mother of your children) breakfast in bed is still a cute idea, not all of us have the cooking skills or time to make that a feasible option. You know what is feasible? Fresh mimosas and Eggs Benedict served up at one of her Chattanooga favorites. Below are a list of local restaurants who are either offering Mother’s Day specials and/or are taking reservations for the holiday (don’t be the son/daughter/husband that makes Mom wait two hours for brunch).

Reminder: This is just a fraction of Chattanooga’s restaurants that offer brunch. For our full list of brunch restaurants and their hours, check out our Brunch Spots page. [Read more…]

Burning for Brunch with Dojo: Abs

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Trevor Haines of Dojo Chattanooga teaches us how we can work our core and shares some advice on how to get the most out of our exercises—whether we’re at the gym or in the living room getting our sweat on during commercial breaks. Check in next Monday for more tips and tricks on our next episode of Burning for Brunch. Learn more about what Trevor does here.

For last week’s episode on arms, click here.

 

Brunch with Chattanooga Eats

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Chattanooga Eats, another awesome local food blog, just featured us on their podcast! Together, we (Jenna Haines from Chattanooga Brunches and Jon Moss from Chattanooga Eats) discuss what makes brunch great, where to eat and why, and what Chattanooga Brunches is all about. Check it out on their blog here!

Honorable mentions on the ‘cast: Beast + Barrel, Chattanooga Whiskey, The Big Chill & Grill, Embargo ’62, Food Works, and Ceniza.

Gluten-Free Spinach Quiche

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Servings: 6
Calories/Serving: 190
Carbs: 17g
Protein: 9g

Equipment:

  • Measuring Cups
  • Whisk or Fork
  • 2 Pie Plates (8-inch, glass prefered)
  • Large Bowl (microwave safe)

Ingredients:

  • Salt
  • Pepper
  • Paprika
  • 1 tbsp Butter softened
  • 1 Sweet Potato (large, about 1.5 cups)
  • 2 cups Water
  • 1 cup Spinach (frozen)
  • ½ tbsp Basil
  • 1 tbsp Water
  • 1 tbsp Butter or Olive Oil
  • 6 Eggs
  • 2/3 cup Half-and-Half
  • ½ – 1 cup Cheese (Type Optional; ie. Goat, Cheddar, Colby Jack, Feta, etc.)

Optional Add-ins:

  • Bacon
  • Ham
  • Zucchini
  • Tomatoes
  • Asparagus
  • Mushrooms
  • Directions

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Burning for Brunch with Dojo: Arms

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Your love for brunch doesn’t have to get in the way of your summer body goals. Join us for our new series, Burning for Brunch, with a new video every Monday. Together, we’ll learn some exercises that can be done at home and pick up some nifty tips that will help us all work towards our fitness goals (even in spite of the occasional Sunday shenanigans).

Our May series features Trevor Haines of Dojo Chattanooga. Learn more about him and what he does here. Check back in next Monday for the next video!

Birthday Week: The Founder’s Faves

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For those of you who follow Chattanooga Brunches but haven’t got to know me, my name is Jenna Haines. I am the founder and Chief Editor of Chattanooga Brunches. Since it’s my birthday week (April 25th, baby!), I decided to share a little information about myself.

My mission for this site has always been to share my love for brunch with the masses—to help make the best meal of the week just a little more fun and accessible for all. And over the last few months, we’ve really started taking off! We held our first event just a few weeks ago (check out the Ladies’ Mimosa Crawl); we’re launching our Burning Brunch video series Monday, April 27; and our website went through a complete facelift (or two).

None of this would be possible without the help of my fiancé/photographer, Chauncey (pictured with me), a few brunch-loving associates, a growing number of contributors, our local brunch restaurants, and the loyal support of our readers. Thanks to all of you, we’re making an impact on the restaurant scene, and we’re building our own tight-knit community of Mimosa sippers.

Now that we got the sappy stuff out of the way, let’s discuss my current brunch faves!

Favorite Brunch Drink: Bellinis

Favorite Brunch Dish(es): Any type of Potato Hash / Eggs Benedict

Top 5 Brunch Favorites (at the moment): The Big Chill and Grill (for the hashbrowns and slushies), Embargo ’62 (for the sangria), Beast and Barrel (for the Bellini Bar), Wine Down (for the Champagne and some eccentric/varying dishes), and FEED (for the Hash and creative brunch drinks).

Favorite At-Home Brunch Recipe: Quiche

Why am I obsessed with brunch? It all started when I lived in New York as a poor college student. Brunch was the one meal that made me feel rich. We’re talking unlimited Bellinis, DJs, tinted windows, dance floors… the diva life, but for a fraction of what it would cost the night before, plus amazing food. I fell in love. I moved back to Chattanooga in 2013. And though I let many of my past New York ways remain… in the past… I could never stop obsessing about brunch. Let me tell you—a bite from the brunch bug is a life sentence.

And, lastly:

What is Chattanooga missing brunch-wise? More brunch options! I half-way kid. Chattanooga’s brunch scene is booming, and I couldn’t be happier. But if I had to make one improvement, it would be in the diversity of brunch options out there. For instance, two of my favorite brunches in New York were at an Italian restaurant and an Australian restaurant. It would be awesome to have that level of diversity here.

Ladies’ Mimosa Crawl Recap

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Chattanooga Brunches hosted our first ever Ladies Mimosa Crawl this April on Sunday, the 9th. We went to six restaurants and sampled a mimosas (or two) at each stop. The crawl began at FEED Table and Tavern then marched over to Clyde’s, Terminal Brewhouse, Frothy Monkey, Hush Lounge, and, lastly, Backstage Bar.

We’d like to thank mother nature for giving us the perfect weather for an event that relied heavily on the outdoors (it was about 75 degrees all afternoon), our amazing ladies (and a few gentlemen) who turned a group of strangers into a tipsy group of pals, and the restaurants and bars that hosted us as we drunkenly worked our way through the route.

No words can describe the totality of our shenanigans, so we compiled all the raw photos (thumbs in front of the camera kind of raw) from the event into a short montage video:

For the individual photos, check out the gallery below. And don’t forget! Sign up for the Secret Brunch Society here to be involved in all future events. Brunch on!

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