Holiday Brunch Recipes

A hearty breakfast casserole accompanied by fresh fruit, grits and muffins creates a lovely harmony on a holiday brunch menu. And a cup of tea and slice of honey bun cake end the meal on a perfect note.

Breakfast Sausage Casserole

I served this Cooking Light recipe a couple of years ago to rave reviews at a Twas the Night Before Christmas party. I recommend this dish any time of day!

1 (16-ounce) package frozen turkey sausage, thawed (I couldn't find turkey, so substituted pork)
8 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
2/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese
3 cups 1% low-fat milk, divided (I used about 2 cups of skim milk)
1 cup egg substitute
1 tablespoon Dijon mustard
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan, cook 5 minutes or until browned, stirring well to crumble. Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight. Preheat oven to 350 degrees. Whisk remaining 1/2 cup milk and soup. Pour over bread mixture and bake for 1 hour or until lightly browned. Let stand 15 minutes before serving. Yield: 8 servings

Honey Bun Cake

My sister, Jennifer, shared this recipe with me. This cake makes the whole house smell wonderful. Freshly baked and glazed, each bite will nearly melt in your mouth.

1 box yellow cake mix
4 eggs
1 (8-ounce) container sour cream
2/3 cup oil
1 cup brown sugar
2-4 tablespoons cinnamon

Glaze:
3/4 cup evaporated milk
1 box confectioners sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Mix first 4 ingredients together and pour half of batter into sheet pan. Mix sugar and cinnamon and sprinkle over batter in pan. Spread remaining half of batter in pan over cinnamon and sugar mixture. Bake for 35-45 minutes. When cake is done, punch small holes all over the top of the cake with a fork and pour on the glaze. Notes: Release cake from sides of pan before glazing. I like preparing this cake in a Bundt pan. I pour the glaze onto the cake and let it pool in the middle of the cake and seep around the serving dish. Silk flowers tucked into the center add a festive touch.