Mark Boughton Photography / styling by Teresa Blackburn
Herbed Spinach and Goat Cheese Strata
Spend less time in the kitchen and more under the tree by preparing this rich chevre-filled strata the night before. Just pop it in the oven first thing in the morning.
Mark Boughton Photography / styling by Teresa Blackburn
Jill's Puffy Pancake
Christmas morning PJs are required attire for making these laid-back but pretty-as-a-picture pancakes. Kids will love sprinkling powder-sugar "snow" over the ruby raspberries.
Mark Boughton Photography / styling by Teresa Blackburn
Ham with Orange and Stone-Ground Mustard
Give your brunch the ultimate Christmas gift by coating a tender ham with maple syrup, stone-ground mustard and a handful of golden raisins. Prepare the night before and reheat in the morning for less hassle.
Mark Boughton Photography / styling by Teresa Blackburn
HamBob’s Angel Biscuits
Beautiful buttermilk biscuits always tie together a holiday brunch with a pretty gold ribbon - or rather, a gold flaky crust. Smother in honey and these yeasty rolls are sure to become a family tradition.
Mark Boughton Photography / styling by Teresa Blackburn
Blackberry Jazz
Once the family is seated and the kitchen is quiet, make a toast to a fabulous Christmas morning brunch with our blackberry laced champagne sparkler. Cheers!
Mark Boughton Photography / styling by Teresa Blackburn
Southwestern Breakfast Casserole
Yeehaw! It's a cowboy kind of Christmas with this spicy bake-ahead egg casserole. Whole wheat bread makes a stellar egg infused base, while sharp cheddar cheese keeps the spices under control.
Mark Boughton Photography / styling by Teresa Blackburn
Pineapple Cranberry Coffeecake
Pineapple upside down cake gets a Christmas treatment with festive cranberries and a unique coffeecake texture. Leftovers will be blissfully enjoyed later on in the evening with a cup of hot tea by the fire.
Mark Boughton Photography / styling by Teresa Blackburn
Saffron Buns
A Scandinavian holiday tradition, these saffron buns bring the goodness of home-baked heritage to any brunch spread. We love them toasted and topped with nothing but butter.
Mark Boughton Photography / styling by Teresa Blackburn
Steak and Eggs with Salsa Verde and Fontina
If Santa gets wind you're serving this pairing of steak and eggs, you may have to ready your chimney for a second visit. What makes our recipe even better is the fact it can be thrown together in just four simple steps.
