The holidays are officially around the corner, and one of my favorite ways to entertain during this season is to have friends over for a delicious and festive brunch. It feels more casual than a sit-down dinner and it’s a fun way to spend the morning with friends while our kids run around and get their energy out. Rather than spending all morning prepping, I try to make as many prep-ahead dishes as I can to take the stress out of hosting and to just be able to be present and enjoy the time with friends and family. Below are 4 recipes that are super delicious and satisfying, a good mix of savory and sweet, and filled with healthy ingredients. That french toast casserole is always a huge hit and the first dish to go, and the egg bake is a staple that I make nearly every time we host a brunch or when I’m just trying to prep some easy and healthy breakfasts for the week. To see the whole brunch spread come together, check out this reel. Enjoy!
Gluten-Free French Toast Casserole
Ingredients
1 loaf gluten-free bread (I used Canyon Bakehouse mountain white), cut into 1-inch cubes
6 eggs
1 cup unsweetened vanilla almond milk
1 cup holiday almond milk nog – I used MALK (you can also just skip the nog and use all almond milk)
1 tbsp vanilla bean paste or vanilla extract
1 tbsp cinnamon
1 tsp nutmeg
3 tbsp pure maple syrup
Garnish: fresh berries, sprinkle of powdered sugar, and drizzle of maple syrup
Instructions
- Spray a pie dish or 9×13 baking dish with avocado oil spray.
- Add the bread cubes to the dish.
- Combine almond milk, holiday nog, vanilla, cinnamon, nutmeg, and maple syrup in a bowl and whisk well.
- Pour the almond milk mixture over the bread. Press the bread down to make sure each piece is coated in the liquid.
- Cover and refrigerate for 2 hours or even overnight.
- Once you’re ready to bake, preheat the oven to 350°F. Remove the pie dish from the refrigerator and give the bread/liquid a gentle mix once more to make sure all pieces are evenly coated.
- Bake for 40 minutes or until the bread is golden and the casserole is set.
- Top with berries and a sprinkle of sifted powdered sugar, plus a drizzle of maple syrup over the top.
- Serve warm and enjoy!
Prep ahead tips:
- cut up the bread cubes the day before and store in a ziplock baggie.
- mix the ingredients in step 3 and store in the fridge
- when you’re ready to make it, just add the bread cubes to your sprayed baking dish, re-whisk the liquid mixture, and then pour it over the top and bake it.
Gingerbread Chia Pudding
Ingredients
1/2 cup organic chia seeds
2 cups unsweetened vanilla almond milk (or 1 cup holiday nog + 1 cup almond milk)
1/2 tsp ground ginger
1/4 tsp cinnamon
Sprinkle of ground cloves & nutmeg
1 tsp molasses
1 tbsp maple syrup
1 tsp vanilla extract
Topping: pomegranate seeds and/or berries + your favorite granola
Serves 3.
Instructions
- Combine all ingredients in a bowl and whisk well.
- Cover and place in the fridge for 30 minutes, then stir again.
- Let sit for at least an hour before serving, or you can prep ahead and refrigerate overnight.
- When you’re ready to serve, remove from fridge, stir well, and top with pomegranate seeds and your favorite granola. Enjoy!
Veggie & Sausage Egg Bake
Ingredients
8 eggs, whisked
1 tbsp extra virgin olive oil
2 sausage links, sliced into bite-sized pieces
1/2 white onion, chopped
1 cup chopped broccoli florets
1 chopped bell pepper
2 tbsp freshly grated parmesan cheese
salt & pepper
Garnish with flat-leaf parsley or dill
serves 5-6
Instructions
- Preheat the oven to 350°F. Grease a casserole dish with extra virgin olive oil or avocado oil spray.
- Pour olive oil into a medium sauté pan over medium heat. Add onion, veggies, and sausage and sauté until onion is soft and translucent, about 5-7 minutes. Season well with salt and pepper.
- Allow the veggies and sausage to cool for a couple minutes, then transfer them to the casserole dish.
- Pour the whisked eggs over the veggies.
- Shave parmesan over the top, then give everything a mix in the casserole dish.
- Bake in the over for about 25-30 minutes or until the center has set.
- Remove from the oven and garnish with chopped parsley or dill. Serve warm. Store leftovers covered in the fridge and reheat in the microwave or air-fryer.
Prep ahead tips:
- cook the veggies and sausage the day before, then store in an airtight container in the fridge
- whisk the eggs the day before, then store covered in the fridge
- when you’re ready to make it, just spray your casserole dish, add the veggies / sausage, pour the eggs over, add parm, and bake.
Quick & Easy Holiday Salad
Ingredients
2 cups or handfuls arugula
3 cups or handfuls baby red butter lettuce
1 apple, sliced
1/3 cup pomegranate seeds
1/4 cup pecans or pistachios
Serves 4-5.
Apple Cider Vinaigrette:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 small garlic clove, minced
2 tsp honey
salt & pepper to taste
Instructions
- Place lettuce in a large, shallow bowl.
- Add apples, pomegranates, and pistachios on top.
- Pour as much dressing as you’d like, then toss salad and serve.
Prep ahead tips:
- Prep dressing in advance and store in the refrigerator until you’re ready to make the salad. Give it a good shake before pouring over the salad.
