Christmas Morning Brunch Choices

Christmas is just around the corner! It doesn’t matter how you celebrate Christmas morning, you’ll need breakfast. Since most restaurants and grocery stores are closed Christmas Day, you’ll want to think ahead for this! Fortunately, brunch is one of our favorite hobbies. So, finish getting your presents wrapped this week- we’ve narrowed down some delicious recipes for you to choose from. Don’t forget the bacon or sausage from your local Lafayette, IN butcher, Beutler’s, and the eggnog delivered to your local grocer from a nearby creamery, Oberweis or Trader’s Point, and you’ll be set up! Your Christmas morning brunch choices will be just another stress-free Christmas tradition you and your family can enjoy.

Drinks! (Other than your eggnog, of course)

Italian Hot Chocolate (Bell’alimento Blog)

  • 4 ounces bittersweet chocolate 70% or higher
  • 1 ½ cups whole milk
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
    • Into a saucepan over LOW heat add chocolate and a smidge of milk. Stir with a wooden spoon until melted.
    • SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
    • Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.

Homemade Peppermint Mocha Creamer (A Latte Food Blog)

  • 1 cup half & half
  • 2-3 Tbsp brown sugar (2 Tbsp if you like it less sweet; 3 Tbsp if you prefer a sweeter creamer)
  • 2 Tbsp cocoa powder
  • 1/2 tsp instant espresso powder
  • 1/4 tsp peppermint extract (peppermint extract is really strong, and a little goes a long way. If 1/4 tsp is not minty enough, feel free to add more)
    • In a medium saucepan, whisk half & half over med-low heat, until it begins to simmer.
    • Add in brown sugar (I used 2 Tbsp, but if you prefer sweeter creamer, use 3 Tbsp), and whisk until combined with half & half.
    • Add in cocoa powder and espresso powder, and whisk until completely dissolved.
    • Lastly, add in peppermint extract. Turn off the heat and allow to creamer to cool down.
    • Store in an airtight container, such as a glass jar with a lid.
    • Enjoy!

*The creamer lasts about 7-10 days when covered and refrigerated.

Healthy options!

Bruléed Grapefruit (Pastry Affair Blog)

  • 1 ripe grapefruit, cut in half
  • 2 tablespoons brown sugar, packed
  • 1/4 teaspoon cinnamon
  • Pinch of cloves
    • Loosen grapefruit segments slightly with a paring knife or spoon, cutting only an inch down. Place grapefruits cut side up onto a baking sheet.
    • In a small bowl, mix together the brown sugar and spices. Spread evenly over the top of the halved grapefruits. Place the baking sheet on the top shelf of the oven and broil the grapefruits for 4-6 minutes, or until the sugar has completely melted. Watch very closely! Alternatively, you can use a kitchen torch and melt the sugar, though it will not heat the grapefruits as thoroughly.
    • Serve immediately.

Poached Eggs with Avocado Toast (Pinch of Yum Blog)

  • 2 eggs
  • 2 slices whole grain bread
  • 1/3 avocado
  • 2 tablespoons shaved Parmesan cheese
  • salt and pepper for topping
  • fresh herbs (parsley, thyme, or basil) for topping
  • quartered heirloom tomatoes for serving
    • Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
    • While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.

Finger foods!

Hashbrown Egg Nests with Avocado (The Cooking Jar Blog)

  • 15 oz. frozen shredded hash browns, thawed
  • 1 cup Cheddar cheese, shredded
  • 1 tablespoon olive oil
  • 8 medium eggs
  • Salt and pepper to taste
  • 2 slices cooked bacon, crumbled
  • 1 tablespoon Cheddar cheese, shredded
  • ½ tablespoon parsley, chopped
  • 2 avocados, sliced and chilled
    • Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
    • Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
    • Bake at 425 F or until the edges have browned and the cheese has melted, about 15 minutes
    • Crack a medium egg into each nest and season with salt and pepper to taste
    • Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
    • Bake at 350 F until the egg whites set, about 13 to 16 minutes
    • Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
    • Dish and serve with chilled avocado slices

Baked Egg Boats (Spoon, Fork, Bacon Blog)

  • 4 demi sourdough baguettes
  • 5 eggs
  • 1/3 cup heavy cream
  • 4 ounces pancetta, finely chopped and fried until crisp
  • 3 ounces gruyere cheese, grated
  • 2 green onions, thinly sliced
  • salt and pepper to taste
    • Preheat oven to 350 degrees F.
    • Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
    • Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
    • Divide and pour the mixture into each baguette boat and place onto a baking sheet.
    • Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
    • Allow to cool for about 5 minutes, cut and serve.


Veggie Breakfast Casserole (Sally’s Baking Addiction Blog)

  • 3/4 pound uncooked sausage, no casings
  • optional: 1 teaspoon dried rosemary to give the sausage more flavor
  • 2 bell peppers, diced (any color you prefer; about 2 cups)
  • 1 cup sliced mushrooms
  • 1 cup fresh spinach
  • 1/2 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • salt and fresh ground black pepper
  • 4 slices day-old bread (or whole wheat, white, sourdough, etc)
  • 10 large eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheese
    • Set a large skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. Place sausage in the skillet and begin to break it up with a spatula or fork. Stir in the rosemary and brown the sausage, about 6-7 minutes.
    • Meanwhile, set a 2nd skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. (If you have a skillet large enough to fit both the sausage and veggies, you can just add the veggies to the sausage that is browning in step 1.) Add the peppers, mushrooms, spinach, onion, garlic, and a sprinkle each of salt and pepper. Begin stirring and cooking the veggies down until tender, about 6-8 minutes.
    • Set sausage and veggies aside.
    • Generously grease a 9×13 baking pan. Break the bread into pieces and place in the pan in an even layer.
    • In a large bowl, whisk the eggs, milk, and 1/4 cup shredded cheese together. Pour half of this egg mixture over the bread. Top with the sausage and vegetables, then the remaining egg mixture and remaining 1/4 cup cheese. Add a sprinkle of salt and pepper on top.
    • Cover casserole with plastic wrap or aluminum foil and refrigerate for 2 hours or overnight– or up to 1 day. Allow it to come to room temperature before baking.
    • Preheat the oven to 375°F. Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean– about 40-45 minutes. Allow to cool for 10 minutes, then slice and serve.

Sausage, Kale, and Sweet Potato Casserole (The Roasted Root Blog)

  • 2 Tbsp olive oil
  • 1 medium sweet potato; chopped
  • 2 cloves garlic minced
  • 2 cups mushrooms chopped
  • 16 oz turkey breakfast sausage
  • 1 large head kale chopped into small
  • 18 eggs well beaten
  • ½ tsp sea salt
  • 1½ cups mozzarella cheese
    • Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato and cover. Cook, stirring occasionally, until the sweet potato has softened but is still slightly firm, about 5-7 minutes.
    • Add the mushrooms and garlic and continue cooking until the mushrooms have softened, about 3-5 minutes.
    • Move the vegetables to one side of the skillet and brown the sausage. If you’re using pork sausage, drain any excess fat. Once cooked, stir the sausage in with the vegetables.
    • Add the chopped kale and cover the skillet. Cook until the kale has wilted, about 2 minutes. Stir all the ingredients until they’re thoroughly mixed. If water or moisture remains at the bottom of the skillet, continue cooking until the water evaporates.
    • Preheat the oven to 375° F. Lightly oil a large casserole dish. Transfer the vegetables and sausage to the casserole dish and allow the mixture to cool for 10 minutes.
    • Crack the eggs into a large mixing bowl and whisk until well combined.
    • Pour the egg mixture into the casserole dish and use a wooden spoon to spread it so that the eggs and veggies are evenly distributed.
    • Sprinkle the cheese on top and bake in the preheated oven for 45-55 minutes, or until the casserole has set and the cheese is golden brown.

Overnight French Toast Casserole (Eating on a Dime Blog)

  • ½ loaf of bread (about 10 slices plus one heel) cut into chunks
  • 4 eggs
  • 1½ cups milk
  • 4 Tablespoons of Sugar (divided in half)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
    • Spray bottom of pan with cooking spray or coat with melted butter. Cut bread into chunks and spread evenly in a 9×13 pan.
    • Mix together eggs, milk, 2 Tablespoons of sugar, salt, and vanilla. Pour over bread. Mix to coat (feel free to get your hand dirty). In a small separate bowl mix together 2 Tablespoons of sugar and 1 Tablespoon of cinnamon. Sprinkle this mixture over the entire pan until it is gone.
    • Cover and place in fridge overnight. (you could cook immediately, but it is much better if you let it sit overnight) The next morning cook in 350 degree oven for 45 to 50 minutes until golden brown.


Bacon Cinnamon Rolls with Maple Glaze (Sweet ReciPEAS Food Blog) **4 hour prep time**

  • Sweet Dough:
    • 1 cup warm whole milk
    • 2 envelopes (4 ½ tsp.) active dry yeast
    • 1/4 tsp. plus 2/3 cup granulated sugar
    • 3 3/4 cups all-purpose flour
    • 1 1/4 tsp. Salt
    • 1 large egg
    • 1 large egg yolk
    • 1/2 cup  unsalted butter, at room temperature
  • Maple Glaze
    • 2 TBSP unsalted butter
    • 1/4 cup pure maple syrup
    • 1 ¼ cup powdered sugar
  • 1/2 cup granulated sugar
  • 6 TBSP brown sugar
  • 8 tablespoons (1 stick) unsalted butter, warm room temperature
  • 1 pound bacon, cooked (crispy) and crumbled
      • Sweet Dough:
        • Stir milk, yeast, and 1/4 tsp. sugar in small bowl.
        • Let stand until mixture bubbles, about 6 minutes. Stir again.
        • Using a stand mixer fitted with paddle attachment add the flour and salt and mix on low speed just to combine.
        • Add yeast mixture to the flour and mix on medium-low speed until dry shaggy mass forms, scraping down bowl occasionally, about 2 minutes. This will look weird do not panic.
        • Add egg and egg yolk and beat on medium speed until well blended. Then add the sugar and beat until moist soft dough that resembles thick batter forms (about 3 minutes).
        • Add butter 1 TBSP at a time. Beat on medium-low speed until almost incorporated before adding more, about 2 minutes (dough will be sticky). Beat dough on medium-high 2 minutes longer.
        • Scrape dough out onto work surface; gather together. Place in large bowl that is oiled or buttered. Cover with plastic wrap; let rise at room temperature until almost doubled, about 2 hours. Punch dough down; cover with plastic wrap and chill overnight.
      • To make the rolls:
        • Whisk both sugars together.
        • Turn cold Sweet Dough out onto floured surface; sprinkle with flour.
        • Divide dough in half. Roll out dough to two 38 x 30 -cm rectangles
        • Using fingers spread the butter evenly over each rectangle. Sprinkle ½ sugar mixture and half of the bacon over each. Starting at 1 long side of each dough rectangle, tightly roll up dough jelly-roll style, enclosing filling. Use a sharp knife, cut each roll crosswise into fifteen 1-inch-thick slices. Arrange 15 dough slices in the baking dish, spacing evenly apart.
        • Cover with plastic wrap; let rise in warm draft-free area until buns are puffy and doubled, about 1 hour 45 minutes.
        • Bake buns at 375F until golden brown, about 25 minutes (mini ones took about 15). Let buns stand 2 minutes. The cover with glaze and say goodbye to your skinny jeans!
      • Maple Glaze:
        • In a small saucepan, melt butter and syrup together over medium heat. Whisk powdered sugar into hot mixture until smooth. Let cool slightly…if too thick add a little more maple syrup. Pour over rolls.

Peppermint Mocha Baked Donuts (A Latte Food Blog)

  • Donut
    • 1 cup all-purpose flour
    • 1/4 cup cocoa powder
    • 1/2 cup brown sugar
    • 1/4 cup granulated sugar
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp espresso powder
    • 1 egg
    • 3 Tbsp Dunkin’ Donuts® Bakery Series Chocolate Glazed Donut Pre-pack Bag, brewed (and cooled to room temperature)
    • 1/4 cup half & half
    • 3 Tbsp sour cream
    • 1 tsp vanilla extract
    • 1 Tbsp canola oil
  • Peppermint Mocha Glaze
    • 1 1/2 cups powdered sugar
    • 1/4 cup cocoa powder
    • 2 Tbsp Dunkin’ Donuts® Bakery Series Chocolate Glazed Donut Pre-pack Bag, brewed
    • 2-4 Tbsp Dunkin Donuts® Extra Extra Creamer
    • 1/8 tsp peppermint extract (it’s very strong, and a little goes a long way)
  • Topping
    • Crushed Peppermint Candies
      • Donuts
        • Preheat the oven to 400 degrees. Grease a donut pan with baking spray and set aside.
        • In a bowl, mix flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt, and espresso powder together until well combined. Set aside.
        • Whisk the egg, coffee, and half & half together. Make a well in the center of the dry ingredients, and add the wet ingredients. Mix until combined (batter will be fairly thick).
        • Add in sour cream, vanilla extract, and canola oil; mix until well combined.
        • Pour batter into greased donut pan, filling each donut cavity about 3/4 of the way full (this batter can make about 7-8 donuts).
        • Bake for 8-9 minutes, or until the donut ‘springs’ back when touched. Allow to cool a few minutes before removing from the pan.
      • Glaze
        • In a bowl, mix powdered sugar and cocoa powder together. Add in coffee, and 2 Tbsp of creamer, and whisk until combined. If the glaze feels too thick, add in remaining creamer, 1 Tbsp at a time (I used 3 Tbsp, but I do prefer a thicker glaze).
        • Add in peppermint extract, and mix until well combined.
        • Dip each donut into the glaze, and top with crushed peppermint candies. Allow the glaze to set, about 10 minutes.
        • Enjoy!

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