Festive Holiday Brunch Cups Recipes

HOLIDAY BRUNCH CASSEROLE

Holiday Brunch Casserole image

If you'll be having overnight company during the holidays, you may want to consider this hearty casserole. Guests will be impressed with its bountiful filling and scrumptious flavor. It's the perfect Easter breakfast or Christmas casserole. -Nelda Cronbaugh, Belle Plaine, Iowa

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 cups frozen shredded hash brown potatoes, thawed
1 pound bulk pork sausage, cooked and drained
1/2 pound bacon strips, cooked and crumbled
1 medium green pepper, chopped
1 green onion, chopped
2 cups shredded cheddar cheese, divided
4 large eggs
3 cups 2% milk
1 cup reduced-fat biscuit/baking mix
1/2 teaspoon salt

Steps:

In a large bowl, combine the first 5 ingredients; stir in 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 366 calories, Fat 25g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 971mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

LAID-BACK HOLIDAY BRUNCH

Laid-Back Holiday Brunch image

If the words "brunch buffet" make you think of rubbery scrambled eggs and mini boxes of cereal, forget the horrors of hotels past. I'm reclaiming the AM buffet for the holidays and turning it into an elegant board of small bites - a tradition that I love to do with my own family! Gooey croque monsieur skillet dip is a fantastic anchor for a French-accented spread. It serves as the centerpiece among other morning favorites such as pain au chocolat, babka and various pastries, creamy French-style scrambled eggs and fresh fruit.

Provided by Food Network

Time 1h5m

Yield 8 servings

Number Of Ingredients 25

Ingredients

2 cups whole milk
2 tablespoons Dijon mustard, plus more for serving
4 tablespoons unsalted butter
1 large shallot, diced
1 clove garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups grated Gruyere (about 8 ounces)
Pinch of ground nutmeg
Kosher salt and freshly cracked black pepper
4 ounces French ham slices, cut or torn into 1-inch pieces
1 cup grated Parmesan (about 3 ounces)
2 sprigs thyme
1 loaf sourdough bread, cut into sandwich slices
Olive oil, for drizzling
Flaky sea salt
6 large eggs
1/4 cup half-and-half
Kosher salt
2 tablespoons unsalted butter
1 bunch chives, finely chopped
3 blueberry muffins, cut in half
3 raspberry danishes, cut in half
3 pain au chocolat, cut in half
2 cups assorted fresh fruit of your choice
1 savory babka, sliced

Steps:

For the skillet croque monsieur dip: Position an oven rack in the upper third of the oven and preheat to broil.
Put the milk in a microwave-safe cup or dish. Microwave until hot, about 1 minute. Whisk in the Dijon mustard until combined, then microwave for another 30 seconds.
Meanwhile, heat a 10-inch ovensafe skillet over medium heat and add the butter. When melted, add the shallot and garlic and cook, stirring often, until softened and fragrant, 3 to 4 minutes. Reduce the heat to low. Add the flour all at once and cook, stirring with a wooden spoon until incorporated, about 2 minutes. Slowly pour in the hot milk mixture in a steady stream, whisking constantly. Increase the heat to medium low and cook, whisking constantly, until the sauce is slightly thickened, about 3 minutes. Reduce the heat to low. Whisk in the Gruyere, nutmeg, kosher salt to taste, a few grinds of pepper, 3 ounces of the ham and 1/3 cup of the Parmesan. Remove from the heat.
Top the dip with the remaining 1 ounce ham, sprinkle with the remaining 2/3 cup Parmesan and finish with a few grinds of pepper. Place the thyme sprigs on top. Broil, rotating the skillet every minute to ensure even browning, until the top is golden brown, 2 to 3 minutes.
Spread the sourdough slices on a baking sheet, drizzle with olive oil on both sides and sprinkle with sea salt. Broil, flipping halfway through, until golden on both sides, 3 to 4 minutes total.
For the creamy scrambled eggs: Crack the eggs into a large mixing bowl. Add the half-and-half and 1/4 teaspoon kosher salt. Gently whisk until combined and uniformly yellow.
Melt the butter in a nonstick skillet over medium heat. Pour in the egg mixture and let sit and cook for 10 seconds. Stir with a rubber spatula and continue to cook, stirring every 5 seconds and making sure to scrape up the cooked eggs from the bottom, until the mixture is set with medium-size creamy curds, about 5 minutes. If you prefer smaller curds, stir constantly until the eggs are just set. Transfer to a serving plate.
For the brunch board: Put some Dijon mustard in a small bowl for serving. Put half of the sourdough toast on a corner of a large board or platter, along with the mustard and a spreading knife.
Place a potholder in the center of a board and put the croque monsieur skillet on the potholder. Arrange the muffins, danishes, pain au chocolat, fruit and babka on separate boards placed around the croque monsieur dip. Place the plate of scrambled eggs on another empty board with the remaining toast slices. Top the eggs with the chives.

FESTIVE HOLIDAY BRUNCH CUPS

Festive Holiday Brunch Cups image

Here is a spectacular brunch recipe that uses leftover turkey. McCormick® Turkey Gravy Mix is the start of a quick and easy filling.

Provided by Allrecipes Member

Time 40m

Yield 10

Number Of Ingredients 8

Ingredients

1 (12 ounce) can refrigerated biscuit dough
1 (.87 ounce) package McCormick® Turkey Gravy Mix
1 cup milk
1 tablespoon butter
½ cup frozen peas,* thawed
1 (4 ounce) jar diced pimentos,** drained
1 cup cubed cooked turkey or chicken
¼ teaspoon McCormick® Thyme Leaves

Steps:

Preheat oven to 375 degrees F. Press one biscuit onto bottom and up the sides of each cup of two 6-cup muffin pans (will fill 10 cups). Chill until ready to fill.
Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat. Stir in peas, pimientos, turkey and thyme; heat through. Add gravy mixture. Cook, stirring constantly, until gravy comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened.
Spoon turkey mixture into prepared biscuit cups. Bake 15 minutes.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 18.8 g, Cholesterol 16 mg, Fat 7 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 522.8 mg, Sugar 4.4 g

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