A Christmas Brunch Menu, Recipes and Ideas (2024)

Prep Time20 minutes

Cook Time22 minutes

Additional Time5 minutes

Total Time47 minutes

Ingredients

• 5 Eggs
• 2/3 Cups Pinenuts
• 1 1/2 Cup Grated Feta Cheese
• 1/2 Cup Grated Cheddar Cheese
• 1 Lemon Zest
• Dash of Dry Oregano
• 2 cups Baby Spinach
• 2 Tbsp. butter
• 1 tsp. olive oil
• 1 filo pasty
• Cayenne pepper
• 1/4 tsp. dry nutmeg
• Pinch of Black Pepper

Instructions

1. Preheat Oven to 400 Degrees
2. Toast pine nuts in a skillet over medium heat until golden (stir to avoid burning)
3. Add grated lemon zest and olive oil to pine nuts and toss.
4. Add eggs, feta cheese, and cheddar cheese in a mixing bowl.
5. Add a pinch of black pepper and oregano and mix well.
6. Add pine nuts to the egg mixture and set aside.
7. Add butter to a skillet and wilt spinach in butter.
8. Add a piece of parchment paper on a flat surface and rub it with olive oil.
9. Crunch up the paper and then flatten it into the bottom of an oven-safe skillet.
10. Arrange the filo into a large rectangle using 4 sheets of filo on the parchment paper.
11. Brush the filo with olive oil, a pinch of sea salt, pepper, and cayenne pepper.
12. Then add another layer and repeat steps 9 -10 until you have a total of 3 layers.
13. Place the egg mixture, wilted spinach, and nutmeg together in a mixing bowl and stir.
14. Pour the mixture into the filo-lined skillet and spread evenly.
15. Then, fold the ends of the filo over the mixture and cover completely. Pinch the ends together in the middle.
16. Place the skillet on a medium-hot burner and cook for approximately two minutes until the bottom begins to sizzle.
17. Transfer to the oven and cook for an additional 20 minutes until golden brown.
18. Let set 5 minutes and serve hot.

Please note that I am not a medical or nutritional professional. I include basic calorie and nutrition information for recipes as a courtesy. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using Calorie Counter App and information is entered as accurately as possible. We subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs.

Prep Time10 minutes

Cook Time40 minutes

Additional Time10 minutes

Total Time1 hour

Ingredients

• 8 Frozen Homestyle Pancake (cut in half)
• 4 Eggs
• 2 cups Half & Half
• 1/2 cup sugar
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 1/2 tsp. vanilla extract
• 1 - 6 oz. package fresh blueberries (washed & dried)
• 1/2 cup chopped pecans
• reserve additional blueberries & pecans for garnish
• Optional - 1/2 cup sour cream
• Optional - Honey to taste

Instructions

1. Grease an 8 x 8 square baking dish.
2. Cut each pancake in half
3. Place cut side down in the baking dish, making two rows of pancakes
4. Sprinkle fresh blueberries and pecans in between pancakes.
5. Whisk together eggs, half & half, sugar, salt, cinnamon, and vanilla extract.
6. Pour mixture over pancakes.
7. Cover and refrigerate for a min. of 4 hours. Preferably overnight.
8. The next day, remove the dish from the refrigerator and preheat the oven to 350 degrees.
9. Bake uncovered for 30-40 minutes or until bubbling hot in the center.
10. Remove from oven and set for 10 minutes before serving.
11. Garnish with fresh blueberries and pecans.
12. Serve hot.
13. Optional topping - mix sour cream with honey to taste.

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Please note that I am not a medical or nutritional professional. I include basic calorie and nutrition information for recipes as a courtesy. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using Calorie Counter App and information is entered as accurately as possible. We subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs.