Christmas Brunch Menu

Many families wake up and begin preparing a meal before opening gifts, a meal that will not be eaten until mid to late afternoon. Some eat leftovers from Christmas Dinner on Christmas Eve, but this ear, why not start a new tradition, Christmas Brunch. Brunch is perfect for this busy holiday. No one wants to eat or prepare breakfast first thing on Christmas but everyone is usually hungry by mid morning and starts snacking before the main meal. Not only will brunch satisfy the hunger, it will give everyone a chance to sit back and just enjoy the rest of the day.


Christmas Brunch Menu

What to cook for a brunch? Basic breakfast foods with a twist. This menu even includes turkey and cranberry sauce. No one will leave this brunch hungry, but all will be begging for more.

• Pumpkin Biscuits
• Eggnog Pecan French Toast
• Buttered Turkey Breasts
• Cranberry-Orange Jelly
• Cheesy Egg, Bacon, and Herb Casserole
• Honey Butter
• Ginger and Nutmeg Warm Fruit Bowl
• Cider

 Make the turkey, jelly, and butter the night before, the recipes for the cider and honey butter can be found by clicking the links.

Pumpkin Biscuits

Ingredients:

• Favorite biscuit recipe
• 1/2-3/4 cup canned pumpkin pie mix
• 1/4 cup brown sugar

Directions:

1. Prepare oven and biscuit mix according to the recipe. Add the canned pumpkin pie mix and 1/2 the brown sugar.
2. Roll out on a floured surface (or use a spoon to make drop biscuits), cut out biscuit rounds, about 1/2 inch to 3/4 inch thick.
3. Place on a cookie sheet, sprinkle remaining sugar on top (optional) and cook according to directions.
4. Place in a bowl covered with a tea towel. Serve with honey butter and cranberry jelly.

Cranberry-Orange Jelly

Ingredients:

• 1 can Whole Berry Cranberry
• 1/2 cup sugar
• 1/3-1/2 cup fresh orange juice
• 1-2 tablespoons orange zest

Directions:

1. Place the cranberry, sugar and orange juice into a pot over medium-high heat. Bring to a boil. Stir often to prevent sticking.
2. Turn heat to low, let simmer 15 minutes, stirring often.
3. Add orange zest.
4. Place in a small serving bowl, use on biscuits.

Buttered Turkey Breasts
(prepare night before)

Ingredients:

• 2 8lb. Turkey Breasts, thawed, washed, dried
• 2 sticks butter, softened
• 1 cup chicken stock
• 1 package herb seasoning (optional)
• Salt and pepper

Directions:

1. Heat oven to 350.
2. Place turkeys in a roasting pan and loosen the skin from the body.
3. Mix the softened butter with the herb seasoning. Use about a spoon full at a time and place under the skin, mashing down and rubbing. Rub the remaining butter on top and inside the birds.
4. Sprinkle salt and pepper over the birds, pour 1 cup stock over top. Cook 2 1/2-3 hours (until internal temperature is 165-170.
5. Let cool, cut, cover, and reheat in the morning.

Eggnog Pecan French Toast

Ingredients:

• 1-2 loaves Italian or French Bread, cut into1 1/2 inch slices.
• 2-2 1/2 cups eggnog
• 6 eggs, beaten
• 1 cup pecan pieces
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Directions:

1. The night before, mix the brown sugar, granulated sugar, cinnamon and nutmeg in a small bowl. Set aside.
2. Spray a baking dish with non-stick baking spray. Spoon in 1/2 cup of egg and nog mix onto the bottom of the dish, spread around and sprinkle with about 1/4 of the sugar spice mix.
3. Place cut pieces of bread into the dish, side by side.
4. Whisk remaining sugar into the eggnog and egg mix, pour over the bread.
5. Place in fridge overnight, until ready to use.
6. Preheat oven to 375.
7. Uncover the French toast and sprinkle pecans on top. Bake 35-40 minutes until crispy on top. Serve with maple syrup.

Cheesy Egg and Herb Casserole

Ingredients:

• 6 eggs, beaten
• 1 lb. sage sausage
• 1 1/2 cups toasted Italian or French Bread, cubed (use any left over from the Eggnog French Toast
• 1 1/2 cup milk
• 1 stick butter, softened
• 1 packet herb seasoning
• 1 cup Italian cheese mix (available on shredded cheese aisle)
• 1/2 cup cheddar cheese
• 1/4 cup chopped parsley
• Salt and pepper to taste

Directions:

1. Preheat oven to 350 degree F.
2. Mix the eggs, milk, herb seasoning, 1/4 cup of the Italian cheese and 1/2 cup of cheddar cheese in a medium bowl. Cover, set aside.
3. Cook sausage in a skillet until browned and cooked through, drain the grease into a glass jar.
4. Butter a 13x9 baking dish generously.
5. Mix sausage, parsley, and cubed bread in the baking dish.
6. Pour the egg and milk mix over the bread, sausage, and parsley. Bake 10 minutes. Top with remaining cheese.
7. Bake 20-30 minutes, until set.
8. Serve

The mix can be made the night before and placed in the refrigerator overnight.

Ginger and Nutmeg Warm Fruit Bowl

Ingredients:

• 4 large Honey Crisp or Golden Delicious apples, washed, dried, and sliced
• Washed and Dried Bagged Cranberries
• 2 Pears, washed and sliced
• 2 cans Sliced Peaches, drained
• 1 can Chunk Pineapples, drained
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 Tablespoon Fresh grated Ginger
• 1/2 Teaspoon Nutmeg

Directions:

1. Mix all the ingredients in a baking dish the night before. Cover and place in the refrigerator overnight.
2. Heat oven to 350 degrees F. Bake uncovered 30-40 minutes. Sprinkle chopped walnuts over cooked fruit if desired and serve.

The fruit goes perfectly with the cheesy egg casserole, the eggnog French toast is like a dessert dish, the turkey can be served on the pumpkin biscuits with the cranberry-orange jelly or honey butter, and the hot cider will leave everyone feeling relaxed while listening to Christmas tunes. Merry Christmas!!