Prep-Ahead Healthy Holiday Brunch

11/30/2024

Prep-Ahead Healthy Holiday Brunch

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

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
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1. Spray a pie dish or 9x13 baking dish with avocado oil spray.
2. Add the bread cubes to the dish.
3. Combine almond milk, holiday nog, vanilla, cinnamon, nutmeg, and maple syrup in a bowl and whisk well. 
4. Pour the almond milk mixture over the bread. Press the bread down to make sure each piece is coated in the liquid.
5. Cover and refrigerate for 2 hours or even overnight.
6. 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.
7. Bake for 40 minutes or until the bread is golden and the casserole is set.
8. Top with berries and a sprinkle of sifted powdered sugar, plus a drizzle of maple syrup over the top. 
9. 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

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.

1. Combine all ingredients in a bowl and whisk well.
   
2. Cover and place in the fridge for 30 minutes, then stir again.
   
3. Let sit for at least an hour before serving, or you can prep ahead and refrigerate overnight.
   
4. 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

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

1. Preheat the oven to 350°F. Grease a casserole dish with extra virgin olive oil or avocado oil spray.
2. 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.
3. Allow the veggies and sausage to cool for a couple minutes, then transfer them to the casserole dish.
4. Pour the whisked eggs over the veggies.
5. Shave parmesan over the top, then give everything a mix in the casserole dish.
6. Bake in the over for about 25-30 minutes or until the center has set. 
7. 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.

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Quick & Easy Holiday Salad

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

1.  Place lettuce in a large, shallow bowl.
2. Add apples, pomegranates, and pistachios on top.
3. 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.