Holiday Brunch
Transform your morning into a celebration with this irresistible Holiday Brunch recipe, a perfect blend of savory and sweet delights designed to impress. Featuring fluffy scrambled eggs cooked to perfection, golden roasted rosemary potatoes, and thick-cut bacon glazed with a touch of maple sweetness, this brunch is as comforting as it is appetizing. Paired with a vibrant medley of fresh fruit tossed in honey and lemon juice, it’s the ideal combination of hearty, crisp, and refreshing flavors. Ready in just an hour, this all-in-one brunch is perfect for holiday gatherings, special occasions, or a weekend treat. Whether you’re hosting or simply indulging, this recipe delivers a balanced and visually stunning spread that caters to every palate.
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Recipe Information
Ingredients
- 8 pieces Large eggs
- 1 cup Whole milk
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 12 slices Thick-cut bacon
- 3 tablespoons Maple syrup
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Paprika
- 4 cups Mixed fresh fruit (e.g., berries, melon, pineapple, grapes)
- 1 tablespoon Honey
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Cut the russet potatoes into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, dried rosemary, paprika, a pinch of salt, and black pepper. Toss to coat evenly.
Spread potatoes into a single layer and roast in the oven for 30-35 minutes, flipping halfway through, until golden and crispy.
While the potatoes are in the oven, lay the bacon slices on another baking sheet lined with parchment paper. Brush each slice with a thin layer of maple syrup.
Bake the bacon in the oven for 15-20 minutes, or until crispy, turning once halfway through. Remove and set on a paper towel-lined plate to cool slightly.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat a non-stick skillet over medium-low heat. Add the butter and let it melt. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are fluffy and just set. Remove from heat.
Prepare the fruit salad by combining your choice of fresh fruits in a large bowl. Drizzle with honey and lemon juice, tossing gently to coat.
Serve the scrambled eggs, roasted potatoes, maple-glazed bacon, and mixed fruit salad together on a platter for a festive holiday brunch.
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1712 mg | 571% | |
| Sodium | 5867 mg | 255% | |
| Total Carbohydrate | 347.0 g | 126% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 165.5 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 778 mg | 60% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 6469 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
