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HOLIDAY SHOP

The Perfect Holiday Brunch

December 17, 2020

By:

Erin Schrader

The presents are wrapped and the stockings are hung. We’ve driven around and looked at lights, and we’ve made allll the Christmas cookies. We’ve done our best to keep this holiday season as “normal” as possible, even if our Christmas best might look a little bit more like joggers and a robe [and hopefully those new slippers we were asking Santa for]. One thing that’s definitely not changing about the holidays? We’ve still gotta eat! The LIY Team is sharing some favorite recipes that come together quickly for the perfect holiday brunch!

Overnight Stuffed Raspberry French Toast

Overnight Stuffed Raspberry French Toast

For holiday mornings I prefer to have everything made in advance where I can just pop it in the oven to bake! That usually involves some sort of quiche and something sweet, like this stuffed french toast that can be made in advance!

Prep Time 30 minutes
Cook Time 1 hour
Servings 9

Ingredients

  • 1 loaf loaf Challah bread cut into 1 inch pieces
  • 6 oz container raspberries
  • 8 oz block cream cheese cut into cubes
  • 5 eggs
  • 1 Cup heavy cream
  • 1 Tbsp honey
  • 1/2 tsp cinnamon
  • 1/3 Cup sugar
  • powdered sugar

Instructions

  1. Spray a 9"x9" baking dish with non-stick cooking spray, set aside. 

  2. Add half of your challah to bottom of pan and sprinkle with raspberries (keep a few for topping) and cream cheese.

  3. Top with remaining bread and press down.

  4. Mix together your eggs, cream, honey, cinnamon and sugar in a bowl and pour over the top of your bake until covered.

  5. Cover with tin foil, pressing down again to smoosh everything together.

  6. Refrigerate overnight.

  7. Remove from refrigerator 30 minutes before baking.

  8. Preheat your oven to 350 and place covered dish in and bake for 30 minute. Remove tin foil and bake for another 30 minutes until tops turn golden and center is set.

  9. Remove from oven and let cool slightly and sprinkle with powdered sugar and serve with syrup.

Holiday Popcorn Crunch

Holiday Popcorn Crunch

This is something my Mom would make while I was growing up and I would get so excited for this sweet treat. It’s simple but I think your taste buds and/or guests will be happy! Warning: It’s like a bag of chips, once you start you won’t want to stop. Feel free to change up the colors or skip the “drizzle” to enjoy any time of year. I hope you love this popcorn crunch as much as I do!

Prep Time 10 minutes
Cook Time 5 minutes
Servings 10

Ingredients

  • 2 bags microwave popcorn
  • 5-6 oz dry roasted peanuts
  • 16 oz Almond Bark (or white chocolate)
  • Red and Green food coloring (or another color depending on your holiday)

Instructions

  1.  Pop the popcorn and put into a large bowl

  2. Add peanuts to the bowl of popcorn and lightly mix

  3. Break Almond Bark up into the precut squares

  4. Add almond bark to a microwave safe bowl (leave out 3 squares - we will use this for our drizzle later)

  5. Microwave the almond bark in the bowl for 1 minute

  6. Take out and stir, microwave for another minute if needed, take out and stir again until smooth (you want it thoroughly softened, but not overheated)

  7. While the almond bark is heating get out a few cookie sheets and cover with waxed paper or parchment paper

  8. As soon as the almond bark is softened pour it into the bowl with the popcorn and peanuts (if you wait too long the almond bark will harden)

  9. Fold in the ingredients until evenly coated

  10. Pour mixture onto the waxed paper and spread evenly to let dry

  11. Melt the remaining squares of almond bark in the microwave for approximately 30 seconds, stir and melt more if needed (section off for the amount of colors you are wanting to use) *you can also use writing icing for this

  12. Stir in food coloring and quickly drizzle on the popcorn crunch

  13. Break up your popcorn crunch into clusters for serving & enjoy!

Sausage Hashbrown Casserole

Sausage Hashbrown Casserole

I have been taking this casserole to Christmas brunch with my family for years! Here’s why I love it - it’s a nice way to break up all of the egg casserole dishes, it’s hearty to keep you full, it’s very minimal work in the morning (I mix it up the day before and just bake it in the morning), it’s got red and green peppers making it nice and festive. My husband loves having leftovers of this casserole around because it reheats really well. For the week after Christmas - let’s be real the leftovers only last a couple of days! - he’ll make a scrambled egg, heat some of this up, throw his egg on top and BAM, instant skillet breakfast with minimal work.

Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 2 pounds sausage  (I used one pound spicy and one pound medium)
  • 1 Cup sour cream
  • 1 can cream of chicken soup
  • 1 can french onion soup
  • 1 Cup onion, diced
  • 1/2 Cup red pepper, diced
  • 1/2 Cup green pepper, diced
  • 2 Cups shredded cheese 
  • 30 oz country style hashbrowns
  • Salt and pepper to taste

Instructions

  1. Brown the sausage

  2. In a separate bowl combine all of the other ingredients.

  3. Add in the sausage. 

  4. Pour into a 9×13 pan.

  5. Bake for 45-60 minutes at 350.

Vegan Breakfast Casserole

The best vegan breakfast dish that can be enjoyed by anyone!

Prep Time 20 minutes
Cook Time 1 hour 11 minutes

Ingredients

  • 4 medium sized russet potatoes
  • 1 red pepper
  • 1/2 small white onion
  • 1 bottle Just Egg
  • 1 block silken tofu
  • 1 cup non-dairy milk
  • 1/2 cup nutritional yeast
  • 7 oz vegan bacon
  • 1/4 Tbsp red cayenne pepper
  • 1/4 Tbsp garlic salt
  • 1.4 Tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt

Instructions

  1. Preheat the oven to 350 degrees.

  2. Bring a large pot of water to boil.

  3. Wash, peel, and dice potatoes and place into pot. Let boil until fork soft.

  4. Mix together silken tofu, non-dairy milk, and Just egg until somewhat smooth. It may have small chunks in it still but that is okay!

  5. Add spices and nutritional yeast to mixture, then blend and set aside.

  6. Chop and dice onion, pepper and bacon then saute until soft. Add to wet mixture.

  7. Drain potatoes and lightly grease a 9x9 pan.

  8. Place potatoes at the base of the pan in an even single layer.

  9. Pour mixture over top potatoes evenly.

  10. Place in oven on top shelf for 1 hour and 25 minutes. [It will bubble for some time, this is normal]

  11. Take out of the oven when edges are crisp and let cool for 20 minutes.

  12. Enjoy!

Frozen Fruit Slush

I remember my mom making this for years during the holiday season as we were growing up and I always looked forward to it! It’s an easy way to consume a little bit of a fruit on your morning brunch but in a delicious [not so healthy] way 😉

Prep Time 15 minutes
Servings 9

Ingredients

  • 2 Cups Sugar
  • 2 Cups Water
  • 6 oz Orange Juice Concentrate
  • (2) 20 oz Can Crushed Pineapple [drain one can, not the other]
  • 4 Mashed Bananas

Instructions

  1. Mix all ingredients together in a large bowl

  2. Freeze overnight

  3. Serve in the morning, enjoy!

share this with your best girlfriends:

  1. Nicole Bosquez says:

    Thank you so much for the vegan breakfast bake recipe, I am working on converting a couple of the others ???? thank you!!

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