Christmas Morning Mimosa

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.

Start with 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!

Most of these recipes are do ahead or easy to throw together quickly.

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!

Christmas Morning Hug French Toast: 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.

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.



Christmas Morning Mimosa
Cuisine: Drink
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!
  • 1 (750ml) bottle champagne
  • or Prosecco
  • ¾ cup pomegranate juice
  • Rosemary sprigs for garnish
  • Sugared cranberries:
  • 1 cup fresh cranberries
  • 1 cup granulated sugar
  • ¼ cup water
  1. Prepare sugared cranberries: Add ¾ cup sugar to water in a saucepan over medium heat. Place additional ¼ cup of sugar on a plate. Whisk until the sugar dissolves and bring the mixture to a boil. Cook for 2-3 minutes. Set aside until cool enough to touch easily. Pour the cranberries in the pan, stir and remove with slotted spoon and place on the plate with sugar. Roll them in sugar one at a time.
  2. Add an ounce of juice to the bottom of a champagne flute. Fill with champagne. Garnish with rosemary and cranberries.






Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.