Festive Brunch Recipes

Make the most out of the holiday season with these festive brunch recipes – no need to wake up early in the morning as these are easy to cook and make-ahead (and are perfect for laid-back mornings). From breakfast casseroles to classic eggnogs, we’ve cooked up “merry-licious” dishes that will bring comfort to the entire table.

Belgian Waffles: Here’s what you need:

2 cups all-purpose flour
3/4 cup sugar
3 ½ teaspoons baking powder
2 large eggs, separated
1 ½ cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup

Here’s how you do it:

Mix flour, sugar and baking powder in a bowl. Lightly beat egg yolks in another bowl then add milk, butter and vanilla – properly stir. Beat egg whites until stiff peaks from; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup.

Cheese Casserole: Here’s what you need:

1 condensed cream of mushroom soup
1 cup of sour cream
1 ½ cups of shredded sharp cheddar cheese
1 can of fried onions

Here’s how you do it:

Set your oven to preheat at 325°. In a saucepan, mix together your soup, sour cream, 1 cup of cheese and ¼ of your fried onion. Place over medium heat and stir until mixture is blended for 4-5 mins. Then transfer it into a baking dish.
Bake it uncovered until the casserole is bubbly for 25-35 minutes. Place the remaining cheese and onions on top and bake it for another 10-15 minutes when the cheese is melted.

Non-alcoholic Holiday Eggnog:

Here’s how you do it:

Blend almond milk, honey, egg yolks, cinnamon, and nutmeg in a blender until smooth, then pour the mixture into a saucepan and add cloves.
Eggnog should be cooked over medium heat for 10-15 minutes, once the mixture has thickened, add vanilla extract.
Remove the cloves using a strainer and transfer the mixture into an airtight container and place it in the fridge to chill for 6-8hr. best to keep overnight.
Add cinnamon and nutmeg on top for flavor before serving.