Christmas Brunch Recipes

Christmas morning. Some sleep in, soaking up the time off work, while others wake up with the sun, eager to open gifts! Either way, there aren’t many restaurants open in the Lafayette, IN area on Christmas Day. So, we want to hook you up with some creative brunch recipes to satisfy your pallet! 

Classic Style Brunch

Egg Croissant Casserole (Women Day Magazine)

  • INGREDIENTS
    • Butter, for the dish
    • 2 tbsp. extra-virgin olive oil
    • 16 oz. sliced cremini mushrooms
    • 12 mini croissants
    • 3 c. baby spinach
    • 5 oz. Gruyère cheese, coarsely grated (about 1 1/2 c.)
    • 8 large eggs2 c. whole milk
    • Kosher salt and pepper 
  1. Butter a 9″-x-13″ casserole dish. Heat oil in a large nonstick skillet over medium heat and cook the mushrooms, stirring occasionally, until lightly golden brown, 6 to 8 minutes.
  2. While the mushrooms are cooking, partially split the croissants, making sure not to cut all the way through. Stuff with spinach and all but 1/2 cup cheese and transfer to the prepared dish, cut sides facing up. Divide mushrooms among the stuffed croissants.
  3. In a bowl, beat eggs with milk and 1/2 teaspoon each salt and pepper, then pour over the croissants. Sprinkle remaining 1/2 cup cheese over the top. Cover with foil, then plastic wrap; refrigerate overnight (or at least 15 minutes).
  4. When ready to serve, heat oven to 375 degrees F, remove casserole from fridge and discard plastic wrap. Bake for 20 minutes, then remove foil and bake until eggs are puffed and just set, 25 to 30 minutes more.

Overnight French Toast (Magnolia Table Food Blog)

  • Ingredients
    • 8 tablespoons (1 stick) salted butter, cold, plus 1 tablespoon of softened butter for the baking dish
    • One 1-pound loaf Italian bread, cut into 1-inch-thick slices
    • 10 large eggs
    • 2 cups heavy cream
    • 1 cup milk
    • ½ cup granulated sugar
    • 2 teaspoons pure vanilla extract
    • 1 cup packed light brown sugar
    • 1 cup coarsely chopped pecans
    • ½ cup all-purpose flour
    • Pinch of kosher salt
    • 1 to 2 tablespoons powdered sugar (optional)
    • Pure maple syrup (optional)
  1. Grease a 9 x 13 x 3-inch (deep) baking dish with the 1 tablespoon softened butter. Arrange the bread slices in the baking dish in two rows, overlapping the slices.
  2. In a large bowl, lightly beat the eggs. Whisk in the heavy cream, milk, granulated sugar, and vanilla. Evenly pour the mixture over the bread. Cover and refrigerate overnight.
  3. Position a rack in the upper third of the oven and preheat the oven to 375°F. Remove the baking dish from the refrigerator and let stand at room temperature for 30 minutes.
  4. Place the brown sugar, pecans, flour and salt in a medium bowl. Grate the stick of cold butter on top and mix until blended and crumbly. Sprinkle the mixture over the bread.
  5. Place the baking dish in the oven and bake, uncovered, until browned and the inside is set but soft, 35 to 40 minutes. Cool slightly.
  6. Dust with powdered sugar (if using). Serve warm, with maple syrup if desired.
  7. The casserole is best served the day it is baked. Store leftovers in a covered container in the refrigerator for up to 2 days.

Keto Friendly Brunch

Keto Lemon Sour Cream Muffins (I Breathe, I’m Hungry Food Blog)

  • Ingredients
    • For the muffin:
      • 1/2 cup butter, softened
      • 3/4 cup granulated erythritol sweetener 
      • 3 large eggs
      • 3 Tbsp lemon juice
      • 1 Tbsp lemon zest
      • 1 1/2 cup superfine almond flour 
      • 1/2 cup coconut flour 
      • 2 tsp baking powder
      • 1/4 tsp xanthan gum or arrowroot powder
      • 1/2 tsp vanilla extract
      • 1 cup full fat sour cream
      • pinch of salt
    • For streusel topping:
      • 3 Tbsp butter, melted
      • 3/4 cup superfine almond flour 
      • 3 Tbsp erythritol sweetener 
      • 1 tsp lemon zest
      • 1 Tbsp coconut flour
    • For the lemon glaze
      • 1/2 cup confectioners style erythritol 
      • 3 Tbsp lemon juice
  1. For the muffin layer
    1. Combine all of the muffin ingredients in a blender and blend for 2-3 minutes or until smooth.
    2. The mixture is thick so you’ll have to stop a few times and scrape the sides down with a silicone spatula to get it going the first minute or so.
    3. Preheat the oven to 350 degrees (F) and then start your streusel topping.
  2. For streusel topping:
    1. Combine the melted butter, almond flour, sweetener, lemon zest and coconut flour in a small bowl and stir well with a fork until a crumbly dough forms.
    2. Spoon the muffin batter from the blender into 8 large or 12 regular muffin cups – or into a small loaf or cake pan.
    3. Crumble the streusel topping in pea sized pieces over the top of the batter.
    4. Bake on the middle rack of your oven at 350 degrees for 35 minutes (large muffins) or 25 minutes (average sized muffin) or 50 minutes (loaf or cake pan) OR until a toothpick or knife inserted in the center comes out clean.
  3. For the lemon glaze:
    1. Combine the erythritol and lemon juice in a cup or small bowl. Stir with a fork until smooth.
    2. If too runny, add another Tbsp of erythritol (or more) until an opaque but still pourable glaze forms.
    3. If too stiff to pour, add another tsp of lemon juice to loosen.
    4. Pour the glaze over the muffins after they are baked and slightly cool.
    5. Serve warm or room temperature.
    6. Store any leftovers covered in the refrigerator for up to a week.

Low Carb Ham and Cheese Crustless Quiche (Homemade Interest Food Blog)

  • Ingredients
    • 8 ounces sharp cheddar cheese
    • 6 large eggs
    • 1 cup heavy cream
    • 8 ounces ham cubed
    • ½ cup diced yellow onion
    • 2 cups broccoli florets
    • 1 tablespoon Butter
  1. Preheat oven to 375 degrees F.
  2. In a skillet over medium high heat melt 1 tablespoon of butter and add onions and ham. Sauté for 5-7 minutes until onions are translucent.
  3. Place broccoli florets in a microwave-safe bowl and add 2 tablespoons of water. Microwave for 2-3 minutes until broccoli is lightly steamed and tender.
  4. In a bowl add eggs and 1 cup of heavy cream. Whisk together.
  5. Place ham, onions, broccoli, and cheese in a greased 9-inch pie plate or quiche pan.
  6. Pour the egg mixture over the meat and veggies.
  7. Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn’t shake in the center. Remove and let cool for about 5 minutes before cutting and serving.

Paleo Brunch

Roasted Sausage and Butternut Squash Hash (Women’s Day Magazine)

  • INGREDIENTS
    • 1/2 medium butternut squash (about 1 lb.), peeled and cut into 3/4″ pieces
    • 1 medium red onion, cut into 1/2″-thick wedges
    • 1 head garlic, cloves separated and left in skins
    • 3 tbsp. extra-virgin olive oil
    • Kosher salt and pepper
    • 1 1/2 lb. breakfast sausage, cut into thirds
    • 1 c. fresh flat-leaf parsley, roughly chopped 
  1. Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the squash, onion, and garlic with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 15 minutes.
  2. Stir the squash and onion, add sausages to pan, drizzle with the remaining tablespoon oil and continue roasting until butternut squash is tender and sausages are golden brown and cooked through, 15 to 20 minutes more. Let cool to room temperature, then refrigerate overnight.
  3. When ready to serve, heat oven to 375 degrees F and spread the mixture on a rimmed baking sheet. Bake until heated through, about 15 minutes, then toss with the parsley.

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