Christmas Breakfast & Brunch Ideas That Won’t Totally Spoil Dinner

Christmas breakfast is a dangerous game. You don’t want to fill up before the enormous dinner coming ahead, but you get hungry while slaving over the stove (and oven) all day. Let us solve the problem: Pick easy, satisfying recipes—and hold yourself back from downing four sticky buns.

Mushroom, Leek, and Fontina Frittata

mushroom-leek-and-fontina-frittata

Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.

Ingredients

6 SERVINGS

  • 2 tablespoons olive oil, divided
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 ounces crimini (baby bella) mushrooms, thinly sliced
  • 12 large eggs
  • 1/2 cup crème fraîche or sour cream
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 3/4 cup shredded Fontina cheese, divided
  • Kosher salt, freshly ground pepper

Preparation

Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.

Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

Citrus Salad with Tarragon

citrus-salad-with-tarragon

Citrus Salad With Tarragon

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

Ingredients

8 SERVINGS

  • ¼ cup sugar
  • ¼ cup (packed) fresh tarragon leaves, plus more for serving
  • 4 blood oranges
  • 4 clementines
  • 2 navel oranges
  • 2 tangerines

Preparation

Combine sugar, ¼ cup tarragon, and ¼ cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.

Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into ¼”-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.

DO AHEAD: Syrup can be made 1 day ahead. Cover and chill.

Recipe by Paula Disbrowe
Photograph by Jeremy Liebman

Spanish Breakfast Casserole with Eggs and Bacon

spanish-breakfast-casserole-with-eggs-and-bacon

Ingredients

8 SERVINGS

  • 1 pound country-style white bread, torn into 1-inch pieces
  • ½ cup plus 3 tablespoons olive oil, divided
  • Kosher salt
  • 4 2-ounce jars roasted red peppers, drained (about 12 peppers)
  • 2 red chiles (such as Fresno)
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream
  • 6 ounces bacon, finely chopped
  • 1 large onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 6 large eggs
  • 2 tablespoons finely chopped parsley

Preparation

Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15–20 minutes. Let cool.

Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.

Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4–6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7–10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1–2 minutes.

Transfer crouton mixture to a 13×9″ baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.

Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35–45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10–12 minutes. Let cool 10 minutes, then top with parsley.

Recipe by Andy Baraghani
Photograph by Alex Lau

SOURCE: BON APETITE
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