When hosting guests for the holidays, it’s often easy to focus on the feast. But breakfast and brunch play a major role in the spirit of the season. After all, there’s nothing lovelier than waking to a full house, enjoying a fresh cup of coffee and homemade breakfast, all while knowing you don’t have to rush off to work, carpool and errands.
This year, focus on simple-to-prepare breakfast dishes that will allow you to spend more time with your guests. For example, this recipe for Baked Eggs incorporates flavorful ingredients that will leave your home smelling of fresh, homemade fare. And because the recipe incorporates the creamy flavors of Sabra hummus, it’s not only flavorful, but better for you as well. Plus, because this recipe is simple to prep before popping it in the oven, you have more time to enjoy a nice cup of coffee before guests awaken.
Preparation time: 20 minutes; cooking time: 15 - 18 minutes; makes 4 servings
3/4 cup Sabra Classic Hummus (or similar)
4 extra-large eggs
1 teaspoon olive oil
2 medium tomatoes, diced
4 olives, diced
1 teaspoon parsley, finely chopped for garnish
Sea salt and pepper to taste
Preheat oven to 400 degrees.
Oil four ramekins with olive oil. Spread hummus into ramekins, making an indentation in the middle of each. Arrange ramekins on a shallow baking dish.
Crack an egg into the center, being careful not to break the yolk. Sprinkle with diced tomatoes and olives. Continue with the remaining ramekins.
Place in the oven for 15 to 18 minutes, according to desired consistency of the yolk. Remove from oven and allow to cool for 5 minutes before serving.
This can also be cooked in an ovenproof skillet all at once for larger gatherings.
Serve your main dish with savory and sweet sides, as well. Here are some options to help complete your breakfast menu:
• Homemade rolls or fresh-baked bread – Some dough recipes can be prepared in advance and will rise overnight. Simply stick them into the oven shortly before your baked eggs, and then serve with fruit preserves.
• Breakfast potatoes – Quickly sauté with garlic, onions and olive oil while your eggs are baking in the oven.
• Fresh fruit salad – Be sure to slice fruits such as oranges, grapefruit and grapes directly over the bowl so you don’t lose any of the juices. You can prepare fruit salad a day in advance and refrigerate until you’re ready to serve your guests.
• Toasted baguettes – Slice up a baguette, lightly toast or grill, then serve with warmed Greek yogurt and honey for a sweet treat, or goat cheese and chives for a savory side dish.
By prepping your side dishes and setting your table the day before, you’ll have less to worry about in the morning. Be sure to serve your guests fresh coffee and set out optional fixings, such as milk, creamer, sugar and cinnamon, so they can serve themselves while you finish up in the kitchen. For more flavorful, better-for-you holiday recipes, visit www.Facebook.com/Sabra.
More for breakfast
Cranberry Orange Muffins
Preparation time: 20 minutes; total time: 42 minutes; makes 16 servings
1-3/4 cups flour
1 cup, plus 1 tablespoon sugar
4 teaspoons baking powder
2 cups Honey Bunches of Oats cereal
3/4 cup fat-free milk
1 teaspoon grated orange peel
1/3 cup orange juice
2 tablespoons plus 1 teaspoon oil
1 cup fresh or frozen cranberries, coarsely chopped
Preheat oven to 375 degrees.
Combine flour, 1 cup sugar and baking powder in large bowl.
Mix 1 cup cereal and milk in medium bowl; let stand 3 minutes. Add egg, orange peel, orange juice and 2 tablespoons oil; mix well.
Add to flour mixture; stir just until moistened (batter will be lumpy.) Gently stir in cranberries.
Crush remaining 1 cup cereal; mix with remaining 1 tablespoon sugar and 1 teaspoon oil.
Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture.
Bake 22 minutes or until muffins are golden brown and wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to wire rack. Serve warm or cooled.
Source: Post Honey Bunches of Oats
Waffles and pancakes are traditional breakfast fare, but with a few extras can be turned into something special for the holidays
Allow guests to put their own finishing touches on their dishes by setting out a variety of toppings. Raspberry Almond Waffles provide a base for your friends and family to get creative.
The following recipe incorporates a delicious recipe using Smucker’s® Orchard’s Finest® Preserves, a gourmet line of preserves made with the best fruit from the best places. The preserves contain only four ingredients and add rich flavor to both sweet and savory holiday dishes. From classic Pacific Mountain Strawberry Preserves to the new Lakeside Raspberry Cranberry Preserves, there’s a flavor that’s sure to be a hit with each guest.
Raspberry Almond Waffles
Preparation time: 10 minutes; cooking time: 5 minutes; makes: 10, 6-inch waffles
1, 14-ounce can Eagle Brand® Sweetened Condensed Milk, divided
3 large eggs
2 cups all purpose flour
3/4 cup water
1/2 cup Crisco Pure Vegetable Oil (or similar)
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup sliced almonds, chopped
Crisco Original No-Stick Cooking Spray (or similar)
1 cup heavy cream
1/8 teaspoon almond extract
2/3 cup Smucker’s Orchard’s Finest Lakeside Raspberry Cranberry Preserves or 2/3 cup Smucker’s Red Raspberry Preserves
2/3 cup sliced almonds, toasted*
30 fresh red raspberries
Coat waffle iron with no-stick cooking spray. Heat waffle iron according to manufacturer’s directions. Reserve 2 tablespoons sweetened condensed milk for topping.
Whisk eggs in large bowl until fluffy. Blend in remaining sweetened condensed milk, flour, water, oil, baking powder, salt and almond extract just until batter is smooth. Stir in chopped almonds.
Pour a scant 2/3 cup of batter onto center of hot waffle iron and close lid. Bake about 3 to 4 minutes or until steaming stops. Use a fork to remove waffle. Repeat with remaining batter.
Beat cream in medium bowl with electric mixer on high speed until stiff peaks form. Add reserved 2 tablespoons sweetened condensed milk and almond extract. Beat until smooth.
Spread each waffle with 1 tablespoon preserves. Top with whipped cream, toasted almonds and fresh raspberries.
- To toast almonds: Place almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
As much fun as a house-full of family and friends is, hosting overnight guests during the holiday season can make for hectic mornings, so opt for a tasty breakfast that’s warm, hearty and, above all, easy to throw together. With Jimmy Dean fully cooked Hearty Sausage Crumbles, you can whip up an Easy Egg Casserole in the morning – or even the night before – and pop it in the oven for a no-hassle breakfast that’s so comforting and delicious, they’ll be coming back for seconds.
Easy Egg Casserole
Makes 12 servings
3 cups milk
1/4 teaspoon ground black pepper
8 cups French bread cubes (3/4-inch pieces)
1 package Jimmy Dean Hearty Original Sausage Crumbles
2 cups (8 ounces) shredded sharp cheddar cheese, divided
Preheat oven to 350 degrees
Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage crumbles and 1-1/2 cups cheese.
Pour into lightly greased 13-inch-by-9-inch baking dish; sprinkle with remaining cheese.
Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
Spinach-Egg Casserole: Add 1 package (10 ounces) frozen chopped spinach, thawed and squeeze dry, to egg mixture before pouring into prepared baking dish.
Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When ready to serve, uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean.
Source: Jimmy Dean