Egg Recipes For Christmas Brunch

You can find many egg recipes for Christmas brunch that are easy to make, can be made ahead and that are delicious. It is not compulsory that a brunch spread have eggs, but there is so much you can do with eggs that, veganism and allergy aside, it seems silly not to have any. Plus, eggs add a bit of heartiness to a Christmas brunch spread that is often riddled with loads of carbohydrates and sweets. Egg recipes can bring that savory balance to any brunch that is always appreciated. Eggs can also add a great vehicle for breakfast meats and vegetables so fewer dishes are needed. Below is a list of Egg Recipes For Christmas Brunch that are sure to make any brunch maker proud and any guest’s mouth water.

Egg Recipes For Christmas Brunch – Crustless Quiche

The first of the egg recipes for Christmas brunch is a crustless quiche. Being crustless makes it a bit easier and faster to make. Sure, a crust can be made and inserted into the recipe without issue if needed, but a crust is unlikely to make or break the Christmas brunch. The ingredients can be swapped out with other cheeses, vegetables or cooked breakfast meats as desired. To make it more Christmas-y consider adding some red pepper to the green broccoli.

For other egg pie type ideas check out this post.

easy egg recipes for christmas brunch

Crustless Quiche With Bacon, Broccoli and Swiss Cheese
Serves 8
An easy crustless quiche recipe full of rich custard, bacon, broccoli and Swiss cheese
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184 calories
6 g
101 g
12 g
14 g
6 g
124 g
340 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
124g
Servings
8
Amount Per Serving
Calories 184
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 101mg
34%
Sodium 340mg
14%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 3g
Protein 14g
Vitamin A
11%
Vitamin C
42%
Calcium
25%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For The Fillings
  1. 1/2 lb of unsliced bacon - or purchased already cut in cubes (called lardon)
  2. 1/2 lb fresh broccoli (frozen could work, too)
  3. 6 oz Swiss cheese
For The Custard
  1. 3 eggs
  2. 1/4 cup milk cream
  3. 1¼ cups of skim milk
  4. salt and pepper
Instructions
  1. Pre-heat the oven to 350F
For The Fillings
  1. Cut the bacon into elongated cubes. In a medium pan over medium heat, cook the bacon until the fat is rendered and the cubes are golden brown and crispy. Remove the bacon from the pan and drain on paper towel.
  2. Set up a bowl full of ice water and bring a medium pan of salt water to a simmer.
  3. If using fresh broccoli, cut it into bite size pieces. Simmer the broccoli in the pot of salted water for about 5 minutes until just tender with a little crispness still present. Remove the broccoli from the water and plunge it in the ice water bath to stop the cooking.
  4. Grate the Swiss cheese.
For The Custard
  1. In a medium bowl, mix the eggs, cream and milk with a whisk. Season with salt and pepper. Add the cheese.
For The Crustless Quiche
  1. Spray a 9 inch pie pan with non-stick spray. Add the bacon and the broccoli to the pan. Pour the custard mix on top. Sprinkle the top with extra cheese if desired.
  2. Bake the quiche for 35-40 minutes until it is set but still wiggles just a little. This indicates that the custard is set but it has not turned into scrambled eggs.
  3. Serve hot or cold with a salad and bread.
beta
calories
184
fat
12g
protein
14g
carbs
6g
more
The Culinary Exchange https://www.theculinaryexchange.com/

Egg Recipes For Christmas Brunch – Eggs Baked In Spinach

The second of the Egg Recipes For Christmas Brunch is eggs baked in spinach. Here is the opportunity to go all Christmas brunch indulgent by adding a ½ cup of cream to the ricotta mixture and go more Christmas-y by adding a dash more nutmeg. Instead of cream, a small can of chopped tomato can be added to the spinach, too as well as fresh herbs like basil or cilantro. Some hot peppers could also be added for some spice.

For more tips about baking eggs, check this post out.

easy egg recipes for christmas brunch

Easy Baked Eggs In Spinach
Serves 4
An easy recipe for delicious baked eggs in spinach. Perfect for breakfast or dinner.
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337 calories
13 g
406 g
20 g
30 g
9 g
391 g
492 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
391g
Servings
4
Amount Per Serving
Calories 337
Calories from Fat 178
% Daily Value *
Total Fat 20g
31%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 406mg
135%
Sodium 492mg
20%
Total Carbohydrates 13g
4%
Dietary Fiber 7g
27%
Sugars 2g
Protein 30g
Vitamin A
549%
Vitamin C
21%
Calcium
54%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lb chopped,cooked spinach. Frozen is fine.
  2. 8 oz ricotta cheese
  3. ¼ cup of grated parmesan cheese plus a little extra
  4. ¼ tsp of ground nutmeg
  5. 8 eggs
  6. salt and pepper
Instructions
  1. Preheat the oven to 350F.
  2. Drain the chopped spinach well and place it into a large bowl.
  3. Add the ricotta, parmesan cheese and nutmeg. Mix well.
  4. Season to taste with salt and pepper.
  5. Spray a 9x12in baking pan with non stick spray.
  6. Transfer the spinach mixture to the baking pan and spread it evenly over the bottom of the pan. Using the back of a spoon, make 8 small impressions in the spinach to hold the eggs. Crack one egg into each impression. Season the top with salt and pepper.
  7. Sprinkle the top with a little extra parmesan cheese.
  8. Bake the eggs until the spinach is hot, the egg whites are set and yolks are to your liking.
  9. Serve hot on top of buttered toast.
Notes
  1. In addition to the spinach, other vegetables or even herbs, like sorrel or basil, can be used. The ricotta and parmesan cheese can be replaced with enough cream to just moisten the spinach.
beta
calories
337
fat
20g
protein
30g
carbs
13g
more
The Culinary Exchange https://www.theculinaryexchange.com/

Egg Recipes For Christmas Brunch – Frittata

There are many ways to make a frittata. The frittata is the heartiest of egg recipes and it makes a great vehicle for potatoes, sausages and cheese. A variety of different frittatas can be created beyond the version below. A frittata with fennel, italian sausage and (pre-cooked) potatoes or roasted garlic and butternut squash could certainly be considered. The sky is the limit really. Even a sausage and apple frittata would be delicious. Don’t forget the dollops of mascarpone and remember the mascarpone is a great vehicle for the herbs you love! A frittata is a welcome addition to a Christmas brunch because it can be made the day before and even served cold. 

easy egg recipes for christmas brunch

Easy Frittata Recipe with Tomato and Pepper and Mascarpone
Serves 6
An easy frittata recipe that everyone is sure to love.
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292 calories
10 g
353 g
22 g
15 g
10 g
258 g
295 g
7 g
0 g
8 g
Nutrition Facts
Serving Size
258g
Servings
6
Amount Per Serving
Calories 292
Calories from Fat 191
% Daily Value *
Total Fat 22g
33%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 353mg
118%
Sodium 295mg
12%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
6%
Sugars 7g
Protein 15g
Vitamin A
45%
Vitamin C
58%
Calcium
13%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium sweet onion
  2. 1/2 lb sweet cherry tomatoes
  3. 1 red pepper (any color will do)
  4. 1 oz of fresh cilantro
  5. 10 eggs
  6. 4 oz of creme fraiche or sour cream
  7. 8 oz of mascarpone cheese
  8. salt and pepper
  9. olive oil
Instructions
  1. Preheat the oven to 400F.
  2. Peel and dice the onion into a medium dice.
  3. Dice the cherry tomatoes or slice them in sixths.
  4. Core and de-seed the pepper. Chop the pepper into medium dice.
  5. Rough chop the cilantro.
  6. Crack the eggs into a large bowl. Whisk the creme fraiche into the eggs until it is full incorporated. Add the cilantro. Season with salt and pepper.
  7. Heat a medium oven proof frying pan over medium heat. Add 3 tbs of olive oil. When the oil is hot add the onions and cook until just tender about 5-7 minutes. Add the peppers. Cook another 7-8 minutes until the peppers are just tender. Add the tomatoes and continue to cook until the tomatoes become thick and syrupy. Season with salt and pepper.
  8. With a wooden spoon, spread the vegetable mixture evenly in the pan. Pour in the egg mixture. Turn the heat to low. Let the egg mixture cook for about 10 minutes. Spoon in dollops of mascarpone around the frittata. Place the pan in the oven and cook the frittata until it is getting puffy and just set. If desired, the frittata can be lightly browned under the broiler
  9. When the frittata is done, remove it from the oven and turn it out on to a plate. Slice the frittata like a pie.
  10. The frittata can be served hot or at room temperature.
Notes
  1. This easy frittata recipe can be personalised in many ways. A variety of different meats, vegetables and cheeses can be used, just make sure they are fully cooked beforehand.
beta
calories
292
fat
22g
protein
15g
carbs
10g
more
The Culinary Exchange https://www.theculinaryexchange.com/

Egg Recipes For Christmas Brunch – Egg Hand Pies

The final recipe in the Egg Recipes For Christmas Brunch is egg hand pies. They are easy to make, but take a bit more effort and time. The kids will love them and they can be made ahead and baked on Christmas day. Serve them with spicy sriracha ketchup or salsa for dipping.

IMG_6211

Egg Hand Pies
Yields 6
Delicious hard boiled egg/cheese béchamel filling in flaky pastry crust.
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664 calories
36 g
314 g
48 g
22 g
28 g
260 g
588 g
2 g
1 g
17 g
Nutrition Facts
Serving Size
260g
Yields
6
Amount Per Serving
Calories 664
Calories from Fat 423
% Daily Value *
Total Fat 48g
74%
Saturated Fat 28g
139%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 314mg
105%
Sodium 588mg
24%
Total Carbohydrates 36g
12%
Dietary Fiber 2g
6%
Sugars 2g
Protein 22g
Vitamin A
32%
Vitamin C
2%
Calcium
29%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 eggs
  2. 5 slices of ham
For The Sauce
  1. 1 tbsp of butter
  2. 1 tbsp of flour
  3. 1 cup of milk
  4. 1 cup of shredded cheddar or gruyere cheese
  5. salt and pepper
For The Pastry
  1. 2 cup of flour
  2. 1 cup of cold butter
  3. 1/4 tsp of salt
  4. cold water
  5. cream
For The Eggs
  1. Place the eggs in a medium pot. Cover with cold water by one inch. Place the pot on the stove and turn the heat on high. Bring the water to boil. When the water comes to boil, boil for one minute. Turn off the heat and place a lid on the pot. After 8 minutes, cool the eggs under cold running water.
  2. Peel the eggs. Cut the eggs in eighths.
For The Sauce
  1. In a medium pot melt the butter over medium heat.
  2. Add the flour and whisk the flour into the butter until it is fully incorporated. Cook for 30 seconds to a minute to remove the floury taste.
  3. Slowly whisk in the milk. Bring the mixture to a boil. The mixture should thicken enough to coat the back of a spoon.
  4. Turn off the heat. Whisk in the shredded cheese a little bit at a time.
  5. Season with salt and pepper.
For The Pastry
  1. Cube the cold butter.
  2. In a bowl mix the flour and salt. With a fork, pastry cutter, or your fingers cut the butter into the flour until the mixture looks like coarse sand. A food processor can be used for this, too. Pulse the butter, flour and salt together until the mixture looks like sand.
  3. Add water to the mixture 1 tbsp at a time mixing or pulsing until the dough, when pushed together between your fingers, comes together and sticks together and can form a ball. You probably will need 4-6 tbsp.
  4. Pour the mixture onto a clean work surface and push the mixture into a thick disk. Wrap the disk in plastic wrap and refrigerate for 30 minutes.
  5. After refrigeration, remove the dough from the plastic wrap and place it on a floured work surface.
  6. Roll out the dough until it is about 1/8 inch thick.
  7. Using a 5 or 6 inch biscuit cutter, cut 6 rounds of dough. If necessary, collect the scraps, roll together and cut more circles of dough.
For The Filling
  1. In a medium bowl, add the sliced eggs. Slowly fold in the cheese sauce until enough is added to moisten the eggs. They should be covered with enough sauce to be creamy but not drowning.
To Construct The Pies
  1. Slice the ham in ribbons.
  2. Layout a circle of pie dough on a clean work surface.
  3. Spoon in a few tablespoons of the egg mixture on one half of the pie dough circle leaving a border so the dough can be crimped. Resist the urge to overfill! Better to make more small pies then to overfill!
  4. Top the egg mixture with a few ham ribbons.
  5. Brush some cream or water around the border and fold the pastry over to close the pies.
  6. With a fork, crimp the pie closed making sure to push out as much air as possible. Crimp well.
  7. Place the pies on an baking sheet that has been sprayed with non-stick spray.
  8. Bake the pies at 350 for 45-50 minutes until the crust is cooked and golden brown.
beta
calories
664
fat
48g
protein
22g
carbs
36g
more
The Culinary Exchange https://www.theculinaryexchange.com/
You can also just cook up some eggs on the stove top. Here are tips for making hard boiled eggs, poached eggs and eggs over easy.

I hope you enjoy!

Keep Eating! Keep Innovating!

What is your favorite brunch recipe?

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