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Please help me survive Christmas morning! Make-ahead brunch items?

Trying hard to feel festive about it, but kind of not . .

I am hosting DH's family for Christmas Eve, and mine for Christmas Day. We usually try to work things out so this doesn't happen, but (this is where I could easily skid off the Chowhound rails into a Dear Abby-style vent, but I shan't) this year I have both.

I have done Christmas Eve dinner enough to feel I can manage it, but how do I also prepare a Christmas brunch for my family (10 adults, 5 kids) when I am also trying to enjoy Christmas morning with my children? Can anyone suggest menu items I can prepare as much as possible in advance?

Thank you!

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  1. What about stratas or quiches you prep the night before? Maybe some banana/pumpkin/cranberry/whatever bread? Yogurt and granola and fruit?

    1 Reply
    1. re: Hobbert

      Stratas are your friends here. Make them ahead - also add a very simple melon/berry salad and sprinkle with coconut. Looks like a million bucks. For the adults, add a splash of champagne on the fruit salad. Oh, so good

    2. Here's a post of mine about two crustless quiches I've made and frozen:

      http://chowhound.chow.com/topics/926888

      With a great fruit something and good bread, that's going to be our brunch.

      1. Baked French toast casserole made the night before.

        1. A breakfast "casserole" that gets assembled the night before. Here's one of many:

          http://www.foodnetwork.com/recipes/tr...

          And this is supposed to feed 12.

          I figured out not long ago that going with ham for breakfast is way, way easier than sausage or bacon. Why it took me so long I don't know.

          8 Replies
          1. re: c oliver

            Bacon in the oven is doable but needs a bit of babysitting. Way better and less messy than on a skillet, though!

            1. re: Hobbert

              Ya know, I tried bacon in the oven and it took so doggone long I could have done it stovetop. This was for a group. I should try it again just for the two of us and see if I want to do it again.

              1. re: c oliver

                Haha! That's why I do it in the oven...time seems to speed up if I'm trying not to burn bacon :)

                1. re: c oliver

                  Put a layer of parchment on a cookie sheet. Now put a cooling rack on the cookie sheet and lay the bacon out on the cooling rack.

                  Put it in the cold oven, and turn the oven on to about 400 -- by the time the oven is preheated, the bacon will be done, or nearly so.

                  Works out just about perfectly with a batch of pancakes!

                  1. re: sunshine842

                    ALRIGHT! I'll do this. Sounds pretty no-brainer-ish :) Thanks.

                    1. re: c oliver

                      It's awesome -- total no-brainer, you don't have to fiddle with it, more room on your stovetop, NO SPATTER, less grease because it drips off, and the parchment makes for easier cleanup.

                      What's not to love!

                      1. re: sr44

                        oh, heavens yes. I forget that not everyone uses the rimmed type.

              2. And we're here for your vents too.

                2 Replies
                  1. re: Allieroseww

                    We LOVE vents ;-)

                    I didn't get all the way through, but why not just bagels, muffins, scones, jams, lox, cream cheese (or whatever is popular in your neck of the woods) something you can just lay out and people can nibble as they arise?

                    OK I see you are looking for a main meal, maybe put out my aforementioned early and then when everyone is up, I like your idea of ham as a center dish, maybe with eggs and biscuits etc.