New Year’s Day Brunch

December 29, 2010
Denise Smith

Now that the hustle and bustle of holiday baking, cooking and serving has waned, we should sit down and enjoy a casual brunch with family and/or friends. Brunch is my favourite meal and, I feel, the easiest meal for entertaining. Most of the preparation for brunch can be done the day or evening before, so you don’t need to get up too early to get ready and you won’t be cleaning up into the wee hours of the morning. It’s is fun for all ages and there is more flexibility when it comes to the menu—fruit, meat, eggs, breads, vegetables…anything goes.

One of my family’s favourite brunch recipes is a simple breakfast casserole that incorporates many of the breakfast staples—toast, ham, eggs and broccoli, all in one pan. No bacon grease to wash off of the stove, no eggs to flip, no toast to butter and only one dish to wash. Traditionally, I have made the Big Breakfast Casserole on Christmas Eve to enjoy Christmas Day, but it would also be perfect for New Year’s Day brunch. Try another great blueberry-themed brunch recipe that can be made the night before.

Big Breakfast Casserole

Serves 8

You’ll Need

• 2 Tbsp chopped onion
• 2 cups diced cooked ham or 10 breakfast sausages, sliced
• 12 slices multigrain bread
• 1 cup old cheddar cheese, grated
• 2 cups fresh or frozen broccoli, steamed and drained
• 8 eggs, beaten
• 3½ cups milk
• ½ tsp salt
• ¼ tsp prepared mustard
• 3 sprigs fresh thyme
• ½ cup cheddar (or asiago) cheese, grated

Prep and Cook

1. Preheat oven to 325°F.
2. Place a large skillet over medium-high heat and add ham or sausages and onions. Sauté until golden brown.
3. With round cookie cutter, cut a circle out of each slice of bread. Set each round aside.
4. Break the remaining bread into small pieces and sprinkle over the bottom of a 9x13 inch (23x33 cm) buttered baking dish.
5. On top, layer 1 cup grated cheese, broccoli, ham or sausage and bread circles.
6. Combine remaining ingredients (except 1/4 cup grated cheese) and pour over top.
7. Cover and refrigerate overnight or at least 6 hours.
8. Uncover and bake for 45 minutes.
9. Sprinkle ¼ cup cheese over the top and bake another 10 minutes.
10. Remove from the oven and allow pan to sit for 5 minutes before cutting into squares.
11. Serve with a bowl of fruit salad.

Good to Know: Substitute asparagus for broccoli or Monterey Jack for cheddar cheese. Try another Savvy brunch recipe, Baked Blueberry French Toast, that can be made ahead of time.

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