Breakfast Lasagna Recipe
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View Cart3 Christmas Brunch Recipes to Make with Your Family
The presents have been opened and a second pot of coffee is already brewing — it’s time to eat. A hearty bacon-topped breakfast lasagna will keep everyone satisfied until dinner, while red-and-green tie-dye pancakes (that just so happen to be vegan) keep things light. A brunch classic — biscuits and sausage gravy — is quicker and easier than you might think.
Stay in your pajamas, gather in the kitchen and make one of these Christmas brunch recipes.
PREP:
25 minutes
BAKE:
30 minutes
YIELD:
5-6 servings
Ingredients
- 8 slices bacon
- Vegetable or canola oil, for frying
- 3 cups potato, grated
- â…“ cup onion, diced
- 1 cup mushrooms, sliced
- â…“ cup bell pepper, diced
- 1 cup mozzarella cheese, grated
- ½ cup sharp cheddar cheese, grated
- 6 eggs
- ½ cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne
Directions
- Preheat the oven to 350℉. Lightly grease a 9'x13' baking dish.
- In a large skillet, cook the bacon for about 4 minutes, until it is browned. Flip the bacon and cook for another 2 minutes, until it is crispy. On a plate lined with a paper towel, set the bacon aside to cool.
- In a lightly oiled skillet over medium-high heat, sauté the potatoes until they are golden brown. In the prepared baking dish, spread the potatoes in an even layer.
- In the same skillet over medium-high heat, sauté the onion, mushrooms and bell pepper for 7–10 minutes, until softened. Layer the vegetables evenly over the potatoes.
- In a medium bowl, crumble the cooled bacon. Combine half of the bacon, ½ cup of the mozzarella and the cheddar. Spread the mixture evenly over the vegetables.
- In a medium bowl, whisk together the eggs, milk, salt and cayenne. Pour the mixture into the baking dish.
- Cover the lasagna with foil and bake for about 25 minutes, until the center is set. Sprinkle the remaining bacon and mozzarella over the top. Return the dish to the oven, uncovered, for another 3–4 minutes, until the cheese is melted.
Biscuits & Gravy Recipe
PREP:
10 minutes
COOK:
35 minutes
YIELD:
12 servings
Ingredients
- For the gravy:
- 1 pound breakfast sausage (preferably maple or plain), removed from casings
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper, freshly ground, plus more to taste
- 2–3 tablespoons butter, as needed
- 4 cups goat milk or whole milk
- 4 tablespoons all-purpose flour
- For the biscuits:
- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 1 cup + 2 tablespoons cold goat milk or whole milk
- 3 tablespoons unsalted butter, melted
Directions
- In a large, heavy-bottomed pan or Dutch oven over low heat, add the sausage and break it up with a wooden spoon. Increase the heat to medium and keep cooking until the sausage is browned and cooked through, but not crispy. Season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Drain all but 4–6 tablespoons of the rendered grease. If the sausage is dry, add 2–3 tablespoons of butter.
- Return the heat to low and sprinkle in the flour. Cook, stirring, for 1–2 minutes. Slowly add the milk one cup at a time, followed by the remaining 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Turn the heat up to medium and heat, watching closely, until the milk is just warm. Return the heat to low and cook, stirring constantly, for about 10 minutes until the gravy thickens. Season with kosher salt and black pepper to taste.
- Preheat the oven to 425℉. Grease a baking dish or cast iron skillet.
- In a food processor, combine the flour, baking powder and salt, and pulse just to combine. Add the cold butter and pulse a few times. Transfer the mixture to a large bowl. Add the milk and mix until a shaggy dough forms, being careful not to overmix.
- Turn the dough onto a lightly floured surface and use your hands to form it into a rectangle. Lay the dough in front of you horizontally and fold it into thirds from the short ends. Repeat the folding process twice more. Use a rolling pin to roll the dough until it is 1' thick, and cut out the biscuits. (Tip: Don’t twist the biscuit cutter—doing so will seal the edge of the dough and prevent it from rising.)
- Place the biscuits close to one another in the prepared baking dish or cast iron skillet. Bake for about 15 minutes, until golden brown. Brush the biscuits with melted butter as they come out of the oven.
- Pour the gravy over the biscuits and serve.
For the gravy:
For the biscuits:
Vegan Tie-Dye Pancakes Recipe
Lara Miller
PREP:
15 minutes
COOK:
5 minutes
YIELD:
9 servings
Ingredients
- 4½ cups all-purpose flour
- 3 tablespoons baking powder
- 1½ teaspoons kosher salt
- ¼ cup granulated sugar
- 3 cups non-dairy milk (soy, almond, oat or coconut milk)
- 1½ cups water
- ¼ cup canola, olive or coconut oil
- Food coloring (2 colors of your choice)
- Coconut oil or non-dairy butter, to cook
- Powdered sugar, to serve
- Maple syrup, to serve
Directions
- In a large bowl, whisk together the flour, baking powder, salt and sugar. In a medium bowl, combine the milk, water and oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between three bowls. Leave one batter plain and add two drops of food coloring to each of the others so that you have three different colors of pancake batter.
- On a griddle or skillet over medium-high heat, melt the coconut oil or butter. Drop two tablespoons of each batter onto the griddle and quickly swirl them together to create a tie-dye effect. Cook the pancakes for about 2 minutes, until bubbles form on the sides. Flip the pancakes and cook for another 2 minutes, until they are lightly browned and cooked through.
- Dust the pancakes with powdered sugar and serve warm with maple syrup.
Recipe adapted from Nora Cooks.