Preheat oven to 350F (176C)

For the Cake: Spray a removable bottom angel food pan with baking spray and set aside.

In a large bowl combine eggs, oil, sugars, zest, orange juice, water and vanilla. Whisk to combine. Set aside.

In a smaller bowl whisk, together the flour, baking powder, salt and ground cloves.

Add the dry ingredients to the wet ingredients and whisk until just combined. Stir in cranberries. Pour batter into pan and set aside.

For the Topping: In a small bowl combine the flour, baking powder, salt, sugars, and cinnamon. Whisk to combine. Add the melted butter and whisk until a crumb forms, add pecans.

Sprinkle crumble on top of batter. Bake for 45-50 mins until a skewer comes out clean. Allow to cool. Slice and serve!

NOTE: This cake can be made the day before. Leave at room temperature, covered with foil, then reheat at 300F for 15 mins to warm through, remove foil and bake for another 5 mins to allow the topping to crisp back up.

In a large stock pot or Dutch oven, bring water and oats to a boil, reduce heat cover and simmer for 2 minutes. Add apples and cover. Allow to cool and put pot covered, in fridge overnight.

In the morning, simmer to heat for 10 minutes. Add vanilla, and cinnamon. Transfer to a slow cooker on low to keep warm. Serve with topping “bar."

Preheat oven to 350F (176C).

In a large skillet, heat olive oil in a pan. Remove sausage from its casings and sauté, breaking up with a wooden spoon and browning on all sides until cooked through. Transfer sausage with a slotted spoon to a plate lined with a paper towel to drain. Set aside.

In a large bowl, whisk together the eggs. Then add the cottage cheese, butter, flour, baking soda, salt and pepper.

Stir in sausage, red peppers and cheese. Pour into a greased skillet, or 9 x 13 casserole dish. Bake for 30 mins or until set and cooked through.

Garnish with freshly chopped basil. Slice into wedges and serve!

Preheat oven to 375F (190C).

Spray a 12-cup, non-stick muffin tin with olive oil spray (or just well grease with olive oil) set aside.

In a large bowl add the hash browns, and pat dry with a paper towel to absorb any moisture. Add olive oil, salt, pepper, cheese and scallions. Toss to combine.

Scoop out hash browns with an ice cream scoop into muffins wells, packing down well into each cup. Potatoes will shrink as they cook, so pack them in well to remain full once baked.

Spray tops with more of the olive oil spray.

Bake for 45-50 mins until browned and crispy on top. Remove cups with a knife and transfer to a serving plate. Garnish tops with sea salt, freshly cracked pepper, and diced scallions.

Serve with eggs and bacon!

Preheat oven to 400F (200 ml).

Mix together maple syrup and rosemary. Set aside.

Place bacon in a single layer in a baking pan with elevated rack. Line pan with aluminum foil to catch drippings.

Place in oven and bake for 15 mins until brown and crispy. Then brush the bacon on one side, well, with the maple syrup mixture. Bake to set syrup for another 5-7 mins.

Remove from the oven, allow to cool. Transfer bacon to a platter, garnish with fresh rosemary sprigs.

Bacon is great served warm or at room temperature.

THE DAY BEFORE:

Make the Christmas Morning Crumb Cake. Bake and allow to cool completely. Then leave it at room temperature, covered in foil.

Next, prepare the oatmeal. Add the oats, and water, seasonings and apples. Cover and refrigerate.

To prep the egg bake you can cook the sausage for the egg bake, drain and transfer to an air tight container. Cut the peppers and place those in a container. Then in a large bowl you can mix the egg batter, adding everything except the sausage and peppers. You’ll add those right before baking. Cover and refrigerate.

Mix together the hash browns and parcel them out into the muffin tin, cover and refrigerate.

Mix together your maple syrup and rosemary, and cover and refrigerate.

Mix together your maple syrup and rosemary, and cover and refrigerate.

THE MORNING OF:

Preheat your oven to 300F (150C) to reheat the crumb cake

Meanwhile remove the oats from your fridge. Remove the lid and bring them to a boil, and then cover and simmer for 10 mins and then transfer to your slow cooker on LOW.

While the oats are simmering, place the cake, covered in foil in the oven for 10 mins to warm through, then remove foil and allow to bake for another 5 mins to crisp up the topping.

Once everyone wakes and begins to start to help themselves to these starters… prep the second half of the buffet.

FOR THE MAIN EVENT:

If making both the bacon, hash browns and egg bake, here’s how to bake all three easily with one oven.

Preheat oven to 400F (200C). Place the bacon and the hash browns in the oven together for 20 mins. At that point, brush the bacon with the maple syrup. Bake for another 5 mins.

Remove the bacon and allow it to rest at room temperature resting on the rack. The bacon does not need to be served hot, in fact it’s even better at room temp because the syrup hardens and isn’t sticky.

Leave hash browns in the oven and reduce oven temperature to 350F (176C)

Add sausage and peppers to the egg batter, and pour into a greased skillet.

Place egg bake in with the hash browns and bake for 30-35 mins. This way the hash browns will crisp up and will be perfectly done at the same time as the eggs.

Since you are going to be baking these together, make sure the skillet you want to use for your egg bake can fit in your oven at the same time with your muffin tin. Just try it out the day before with these things empty and you’ll find out right away if you need to choose another skillet.

Then make room on your buffet for the main dishes and have everyone serve themselves to a hearty and delicious brunch!