Recipes, Breakfast & Brunch Recipes

Here's How to Throw the Perfect Christmas Brunch

Here's How to Throw the Perfect Christmas Brunch

by Beth L. on December 15, 2017 Updated on September 02, 2020

This delicious Christmas brunch menu will please just about everybody!

An easy menu loaded with great Christmas brunch recipes that will keep everyone well fed on Christmas morning. From my orange, cranberry crumb cake to my "overnight oats" oatmeal bar, egg casserole, hash brown cups and maple glazed bacon!

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Cranberry Orange Crumb Cake

Printable Version

theinspiredhome.com

Author

Beth Le Manach

Published

December 15, 2017

Modified

August 27, 2020

Yields

12 servings

SPECIAL TOOLS

Good Cook Non-Stick Angel Food Pan

Trudeau 12" Cake Lifter

INGREDIENTS

For the Cake:
4 eggs
1 cup vegetable oil
½ cup sugar
½ cup brown sugar
zest and juice of 1 navel orange
½ cup water
1 tsp vanilla extract
2 ⁷⁄₁₀ cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 ¼ tsp ground cloves
1 ½ cups fresh cranberries
For the Crumb Topping:
½ cup flour
¼ tsp baking powder
pinch of salt
2 tbsp sugar
2 tbsp brown sugar
¼ tsp cinnamon
5 tbsp melted butter
⅓ cup chopped pecans

DIRECTIONS

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.

Nutrition Per Serving

Serving Size - 1/12 cake
Calories - 435
Carbohydrate - 46.8g
Cholesterol - 67mg
Fiber - 1.7g
Protein - 5.5g
Fat - 25.4g
Saturated Fat - 7.2g
Sodium - 253mg
Sugar - 19.9g

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Overnight Oatmeal Bar

Printable Version

theinspiredhome.com

Author

Beth Le Manach

Published

December 15, 2017

Modified

August 27, 2020

Yields

8 servings

SPECIAL TOOLS

All-Clad 4 Qt. Slow Cooker

INGREDIENTS

2 cups steel cut oats
7 ½ cups water
1 ½ cups diced apple
½ tsp cinnamon
½ tsp vanilla
⅛ tsp salt
3-4 Toppings of Your Choice:
Brown sugar
Honey
Butter
Raisins
Walnuts
Pecans
Pomegranate seeds
Cinnamon Sticks
Coconut flakes
Dried Cranberries
Blueberries
Almonds
Strawberries
Chia Seeds

DIRECTIONS

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."

Nutrition Per Serving

Serving Size - 1/8 oatmeal (not including toppings)
Calories - 100
Carbohydrate - 19.8g
Cholesterol - 0mg
Fiber - 3.2g
Protein - 2.8g
Fat - 1.4g
Saturated Fat - 0.2g
Sodium - 37mg
Sugar - 4.6g

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Italian Sausage Egg Bake

Printable Version

theinspiredhome.com

Author

Beth Le Manach

Published

December 15, 2017

Modified

August 27, 2020

Yields

8 servings

SPECIAL TOOLS

Le Creuset Braiser with Gold Knob

Le Creuset Deluxe Oval Trivet

INGREDIENTS

12 eggs
16 oz cottage cheese
¼ cup melted butter
⅓ cup flour
1 tsp baking soda
½ tsp salt
freshly cracked pepper to taste
1 tbsp olive oil
3 links of pork Italian sausage, removed from its casings and cooked through
½ tsp Italian seasoning (dried basil, oregano, parsley, marjoram blend)
¼ tsp fennel seeds
½ cup roasted peppers
1 cup grated mozzarella cheese
2 tbsp fresh basil, julienned

DIRECTIONS

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!

Nutrition Per Serving

Serving Size - 1/8 egg bake
Calories - 352
Carbohydrate - 8.8g
Cholesterol - 285mg
Fiber - 0.3g
Protein - 23.8g
Fat - 24.5g
Saturated Fat - 10g
Sodium - 1094mg
Sugar - 1.5g

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Crispy Hashbrown Cups

Printable Version

theinspiredhome.com

Author

Beth Le Manach

Published

December 15, 2017

Modified

August 27, 2020

Yields

6 servings

SPECIAL TOOLS

Nordic Ware Freshly Baked Copper Muffin Tin

INGREDIENTS

6 cups store-bought, unseasoned, hash browns, defrosted
3 tbsp olive oil
Olive oil spray for greasing pan and spraying tops
1 tsp salt
Freshly cracked pepper to taste
1 cup freshly grated parmesan cheese
3 scallions, sliced into small rings, separated (2 scallions for mixture, 1 scallion for garnish)

DIRECTIONS

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!

Nutrition Per Serving

Serving Size - 2 hashbrown cups
Calories - 596
Carbohydrate - 56.7g
Cholesterol - 27mg
Fiber - 5.2g
Protein - 16.8g
Fat - 34.5g
Saturated Fat - 9.3g
Sodium - 1269mg
Sugar - 2.5g

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Maple Glazed Bacon with Rosemary

Printable Version

theinspiredhome.com

Author

Beth Le Manach

Published

December 15, 2017

Modified

August 27, 2020

Yields

8 servings

SPECIAL TOOLS

Nordic Ware Oven Bacon Pan

Trudeau Pastry Brush

INGREDIENTS

8 pieces of bacon
2 tbsp maple syrup
1 tsp minced rosemary

DIRECTIONS

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.

Nutrition Per Serving

Serving Size - 1 slice of bacon
Calories - 116
Carbohydrate - 3.7g
Cholesterol - 21mg
Fiber - 0.1g
Protein - 7.1g
Fat - 8g
Saturated Fat - 2.6g
Sodium - 439mg
Sugar - 3g

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THE GAME PLAN

Printable Version

theinspiredhome.com

Author

Beth Le Manach

Published

December 15, 2017

Modified

May 17, 2021

Yields

10 servings

Prep Time

2 hours

Cook Time

2 hours

INGREDIENTS

1 Cranberry Orange Crumb Cake
1 Overnight Oatmeal Bar
1 Italian Sausage Egg Bake
1 Crispy Hashbrown Cups
1 Maple Glazed Bacon with Rosemary

DIRECTIONS

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!

Featured Products

4 Qt. Slow Cooker

All-Clad 4 Qt. Slow Cooker

Non-Stick Angel Food Pan

Good Cook Non-Stick Angel Food Pan

Braiser with Gold Knob

Le Creuset Braiser with Gold Knob

Deluxe Oval Trivet

Le Creuset Deluxe Oval Trivet

Round Dutch Oven in Cerise

Le Creuset Round Dutch Oven in Cerise

Freshly Baked Copper Muffin Pan

Nordic Ware Freshly Baked Copper Muffin Pan

Nordic Ware Oven Bacon Pan

12" Cake Lifter

Trudeau 12" Cake Lifter

Trudeau Pastry Brush

Featured Products

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