Thanksgiving is right around the corner, and we believe this holiday should be celebrated even before lunchtime. So, why not get out of bed a bit later, skip breakfast, and have Thanksgiving brunch instead?
Lunch and dinner don’t have to be the star of all holidays. Invite your friends to weekend brunch and show them a different version of a family meal.
But, the key to hosting that party won’t be the time. It will be the food. And those who can’t cook or don’t know any tasty recipes should be in big trouble. Luckily, we’re here to the rescue.
In this blog, our team prepared all the best dishes you can make for late Thanksgiving breakfast. We’ve given you complete ingredient lists and instructions for preparing each dish. Just follow our steps, and you’ll have everything you need to celebrate properly.
Or, check out the best brunch menu in Miami at Glass & Vine and see if you’d like something from there.
Stuffed Ham-and-Cheese Croissant Casserole
Hosting Thanksgiving brunch is an opportunity to show your family a different version of yourself. Cooking something unique is a perfect way of demonstrating how adventurous you are. It’s time to get creative.
Give this croissant casserole a shot at your next family meal, and we promise you’ll impress a few people.
- 10 mini croissants
- 10 smoked ham slices
- 10 Swiss cheese slices
- 6 eggs
- 2 tsp Dijon mustard
- 2 cups heavy whipping cream
- Thyme sprigs
You’ll need a microwave for the first step. But you can improvise if you have other appliances. Just read the instructions carefully and follow the recipe as they say, and you’ll have a satisfying result.
Put the ham slices between paper towels before putting them in a microwave. Set the machine to HIGH and the timer to 45 seconds. Once the time is up, take the ham out and remove the towels.
It’s time to stuff the croissants. Cut them open with a knife and put one slice of ham and a slice of cheese into each one. Make sure that the ham and cheese fit like you’re making a sandwich.
Get a 13×9-inch baking dish and grease it lightly. Using a cooking spray is the simplest solution for this. Set the croissants in the dish and proceed to step 4.
Put heavy cream, dijon mustard, and eggs in a large bowl. Whisk all ingredients together before pouring the mixture over the croissants. Once you do that, cover the baking dish with plastic wrap and leave it in the fridge. You can move on to the final step tomorrow morning or eight hours later.
Preheat the oven to 350 degrees F. Then, remove the plastic and put the dish inside the oven. About 40-45 minutes later, your first Thanksgiving breakfast dish is finished.
You’ll know the croissants are done once they reach a golden brown color. To go the extra mile, you can cover the dish with foil for the last 15 minutes of baking. It will stop the croissants from browning and make everything a bit more visually appealing.
(Late) Breakfast Enchiladas
Since weekend brunch is a meal where we eat breakfast dishes at a later time, having a dish with “breakfast” in its title doesn’t cause an issue.
This enchilada recipe is too good not to be mentioned in this blog. And, no matter which family meal you’re preparing, making this masterpiece can only enhance the experience.
- 14 Eggs
- 1 lb hot ground pork sausage
- 4 green onions
- 2 tbsp butter
- 2 tbsp fresh cilantro
- Cheese sauce
- 1 cup Monterey Jack with jalapenos
- 8 flour tortillas (8-inch)
- Cooking spray
- Garnish (green onions, grape tomatoes, cilantro)
First, you’ll need to cook the sausage. Get a large skillet, put it over medium heat, and add sausages. Keep stirring while you cook, so the meat doesn’t stick and gets cooked evenly. Once the meat is done, remove it from the skillet, and drain with paper towels.
Once again, bring out the skillet. Melt the butter over medium heat, then start cooking the vegetables. First, add the green onions and the cilantro, and sauté for about a minute. Then, you can pour in the eggs, along with the spices.
You can add as much salt and pepper as you prefer. Just make sure not to overdo it. Don’t stir the eggs until they start to brown on the bottom. Then, form large curds using a spatula. You’ll get this result without much stirring. Just brake the scramble and let the eggs keep cooking.
Once the eggs have thickened, remove the skillet from the heat. Then, gently add the cheese sauce and prepared sausages.
The only thing left to do is roll and bake. So, first, we’ll add the mixture to the tortillas. Put a spoonful into each one, roll them up, and set them in a baking dish. Pour the remaining cheese sauce and Monterey Jack on top.
Put the oven to 350 degrees F and bake the enchiladas for 30 minutes. You’ll see bubbles in the sauce when the dish is done cooking.
French Toast With Bourbon-Maple Syrup
Of course, we’ve added something sweet to the list. And this recipe will turn Thanksgiving brunch into a real party. Check it out and see what makes it so special.
- 5 eggs
- 12 baguette slices
- 1 1/4 cup milk
- 1 cup packed light brown sugar
- 1 cup maple syrup (divided)
- 6 tbsp butter (melted)
- 1 cup toasted pecans
- 2 tbsp granulated sugar
- 2 tbsp bourbon
- 1 tsp orange zest
- 1 tbsp fresh orange juice
- 1 1/4 tsp vanilla extract (divided)
- 1/2 tsp ground cinnamon
- Powdered sugar
Put the melted butter, brown sugar, and 1/4 cup maple syrup into a small bowl and stir the ingredients together.
Lightly grease a 13×9-inch baking dish with cooking spray. Then, spread the butter mixture across the baking dish. On top of it, sprinkle pecans, then arrange the prepared baguette slices.
Get the eggs, milk, granulated sugar, orange zest, and juice, and ground cinnamon in a bowl. Whisk the ingredients together before pouring them on top of the baguette slices. Cover the baking dish and let it chill in the fridge for the next 8 hours.
Before baking this Thanksgiving breakfast recipe, you’ll need to preheat the oven. Set it to 350 degrees F and take the dish out of the fridge while you wait for the temperature to rise.
Bake for 35 minutes to get a golden brown French toast result.
You’ll add the finishing touches during the last 10 minutes of cooking.
Proceed to combine the remaining 3/4 cup of maple syrup, 1/4 teaspoon of vanilla, and bourbon in a small saucepan. Put it on the low setting of the stove for two minutes, and stir during that time. After that, you’re ready to serve.
Sprinkle the toast with powdered sugar and some more pecans. Serve to your friends next time you have weekend brunch and impress a few people.
And, of course, visit Glass & Vine if you want pros cooking your meals.