Brunch on January 1 tends to be all pancakes and pastries, so I make sure eggs, smoked salmon, ricotta or Greek yogurt land on the table too. The ideas are grouped by base: eggs, batters and breads, toasts, and bowls. The casseroles can be assembled on December 31. Bake them in the morning.
Eggs
Everything Bagel Breakfast Casserole
Cubed everything bagels soak in eggs, milk and cream cheese, then bake with everything seasoning on top. Assemble it the night before and bake it at 350°F for about 45 minutes. It is done when the center reaches 160°F, the FSIS temperature for egg dishes. I add smoked salmon for more protein.
Sausage and Cheddar Breakfast Casserole
Browned breakfast sausage, sharp cheddar, bread cubes and eggs bake into squares that feed a crowd. I use turkey sausage to make it leaner. After baking, FoodSafety.gov gives egg casseroles 3 to 4 days in the fridge and 2 to 3 months in the freezer. Cut it into squares to serve.
Coddled Eggs in a Jar
Eggs cook gently over a layer of smooth mashed potato in small glass jars, inspired by a well-known Los Angeles egg dish. A pressure cooker or a water bath on the stove both work. Serve them with toasted baguette for dipping. I finish them with chives and sea salt.
Shakshuka
Eggs poach in a spiced tomato and pepper sauce right in the skillet. Make the sauce ahead and reheat it in the morning, then crack in the eggs. Cover the pan so the whites set while the yolks stay soft. I finish it with feta and warm pita.
Egg Muffins
Whisked eggs with spinach, peppers, ham and cheese bake in a muffin tin in about 20 minutes. I like them because each one is a small portion of protein guests can grab. Bake them a day ahead and rewarm them. Grease the tin well so they release cleanly.
Sheet Pan Egg Bake with Spinach and Feta
Whisk 12 eggs with wilted spinach and feta, pour them into a parchment-lined sheet pan and bake at 375°F for about 20 minutes. It cuts into squares for a group. Serve it warm or at room temperature. I add a scoop of cottage cheese to the eggs for more protein.
Batters, breads and pastries
Dutch Baby
A thin batter poured into a very hot buttered skillet puffs into a tall, crisp pancake in about 20 minutes. It falls soon after it comes out of the oven. Top it with lemon, powdered sugar and berries. I like it because the eggs in the batter give it more protein than most pancakes.
French Toast
Thick brioche or challah soaks in eggs, milk, cinnamon and vanilla, then griddles until golden. Day-old bread soaks up the custard without falling apart. Keep finished slices warm in a 200°F oven. Greek yogurt next to the syrup is how I serve it.
Strawberry Crepes
Thin crepes are filled with sliced strawberries and whipped cream. Make the batter the night before so it rests. Cook the crepes in a nonstick pan for about 1 minute per side. I fold ricotta into the cream for more protein.
Waffles with Strawberries
Crisp buttermilk waffles with fresh strawberries and maple syrup. Separate the eggs and fold in whipped whites for a lighter waffle. Hold finished waffles on a rack in a low oven so they stay crisp. I sometimes add a scoop of protein powder to the batter.
Cinnamon Rolls
Soft yeast rolls swirled with cinnamon sugar and topped with cream cheese icing. Shape them the night before and let them rise slowly in the fridge. In the morning, let them warm up for 30 minutes, then bake. I ice them while they are still warm.
Blueberry Muffins
Tender muffins with plenty of blueberries and a sugar crust on top. Toss frozen berries in flour so they do not sink. I use Greek yogurt in the batter to keep them moist and add protein. Bake them a day ahead.
Biscuits and Sausage Gravy
Flaky buttermilk biscuits split and covered in a peppery sausage gravy. Bake the biscuits ahead and warm them while the gravy cooks. The gravy takes about 15 minutes. I count on the sausage for the protein here.
Banana Bread
Very ripe bananas make a moist loaf with almost no effort. Bake it a day or 2 ahead, since it gets better as it sits. I toast thick slices in butter for brunch. Add walnuts for crunch.
Toasts and bagels
Ricotta Toast with Berries
Thick toast spread with whipped ricotta, then topped with blueberries, honey and mint. Whip the ricotta with a little lemon zest. I pick ricotta because it adds protein to a sweet breakfast. Build the toasts right before serving.
Avocado Toast
Smashed avocado on sourdough with lemon, chili flakes and flaky salt. A soft-boiled or poached egg on top is my protein fix. Toast the bread well so it holds the avocado. Edible flowers make it look festive.
Beans on Toast
Warm beans in tomato sauce spooned over buttered toast is a British breakfast staple. Beans add protein and fiber. Grate sharp cheddar over the top. A fried egg on top makes it a full plate for me.
Open-Faced Radish Sandwich
Dark rye spread with herbed cream cheese, then topped with thin radish slices, cucumber and greens. It is fresh and light after a late night. Smoked trout or salmon is my add for protein. Finish it with flaky salt.
Smoked Salmon Bagels
Toasted bagels with cream cheese, smoked salmon, capers, red onion and dill. Set the toppings out and let everyone build their own. Smoked salmon needs no cooking. I use whipped cottage cheese in place of cream cheese for more protein.
Sardine Tomato Toast
Grilled bread rubbed with garlic, then topped with tomato, sardines, olive oil and parsley. Canned sardines are cheap and full of protein. I buy sardines packed in olive oil. It takes about 5 minutes.
Bowls
Savory Oatmeal with a Fried Egg
Oats cooked in broth and topped with greens, a fried egg and chili crisp. It eats more like a grain bowl than porridge. I put the egg on for protein and a runny yolk. Use steel-cut oats for more texture.
Savory Yogurt Bowl
Greek yogurt swirled with olive oil, then topped with jammy eggs, greens, cucumber and za’atar. I like Greek yogurt as a base because it brings a lot of protein for the portion. Season it with salt and lemon. Serve it with warm flatbread.
Fruit Salad
Mixed fruit dressed in lime juice and honey with a little mint. Choose winter fruit like citrus, pomegranate, kiwi and pear. Cut it a few hours ahead and keep it cold. On my table it comes with yogurt for protein.
Chia Pudding
Chia seeds soak in milk overnight until they set into a pudding. Harvard’s Nutrition Source lists chia seeds and oatmeal among foods with soluble fiber. Use 3 tablespoons of chia per cup of milk. Berries and nuts are my toppings.
Overnight Oats
Rolled oats, milk, Greek yogurt and chia seeds rest in jars overnight. In the morning they are ready to eat cold. Peanut butter or protein powder is my stir-in for more protein. Top with fruit and a drizzle of honey.
