Merry Christmas everyone! We all have burgeoning refrigerators, freezers and pantries ready to deliver lots of holiday meals. Brunch is always a great thing to do on Christmas day and a great way to avoid having to do three meals. While everyone else is opening presents you do NOT belong in the kitchen getting brunch ready.
All of Christmas on a plate! Eggnog robed French toast with orange butter and maple syrup. A little scoop of cranberry sauce pairs perfectly to add a little zing to the rich sweetness of the dish. Make the orange butter the night before and the rest goes together quickly.
Most of these recipes are do ahead or easy to throw together quickly.
Christmas Morning Mimosa: A perfectly festive and easy beginning to brunch. So easy to put together. The sugared cranberries are optional and can be done the night before. Cheers!
Make-Ahead Pecan Rolls: My favorite part of a cinnamon roll or pecan roll is the gooey middle and these have it! These are so easy to make and you can make them the night before and fill your oven with the cinnamon baking when you get up.
Shakshuka: This is a healthy and festive brunch addition. It is probably what Jesus’s people would be eating as this is very popular in Israel although it is believed to have originated in Tunisia. The sauce can easily be done the night before. Just warm it up and cook the eggs in it. Amazing!
Festive Breakfast Sausage Casserole: Of course, we had to include a make-ahead breakfast casserole! We made this festive by adding sliced spinach and sun-dried tomatoes.
- 6 thick slices white bread (day-old French or Italian loaves work well)
- 1 Tbsp. unsalted butter
- 1 cup eggnog
- 1 egg
- ¼ tsp nutmeg
- ½ tsp. cinnamon
- ¼ tsp. salt
- 1 cup cranberry sauce
- Maple Syrup
- Heat a non-stick skillet on medium heat. Combine eggnog, egg, salt, nutmeg, and cinnamon in a shallow bowl. Mix well until egg is fully combined.
- Melt 2 tsp. of butter in skillet. Dip one bread slice in eggnog mix and coat both sides. Place in hot skillet. Cook 2 slices at one time. Cook until light brown on both sides. Repeat with the butter and additional slices of soaked bread.
- Serve French toast topped with cranberry sauce, orange butter, and maple syrup.
- 1 tsp. fresh orange zest
- (about ½ -1 orange)
- 1 Tbsp. honey
- ¼ cup (1/2 stick) unsalted butter,
- ⅛ tsp. salt
- Combine all ingredients. Scoop into 1 Tbsp. balls and put in frig until needed.