A Christmas Brunch Menu

On a brisk Sunday morning, we decided to continue the weekend’s holiday festivities by hosting a relaxing brunch and clothing swap for a few friends. Each friend brought over an assortment of clothing items and accessories that they no longer wear. We pushed our coffee table aside, and arranged the items for people to try on while sipping mimosas and munching on brunch fare. One’s former treasures became instant Christmas gifts for another...a win-win!

Brunch Menu:
-Cranberry Mimosas (cranberry juice with champagne)
-Citrus and Pomegranate Salad (seasonal sliced oranges and grapefruits with sprinkled pomegranate seeds)
-Chorizo, Onion and Cheddar Mini Frittatas (recipe below)
-Spinach, Mushroom and Parmesan Mini Fritattas (recipe below)
-Cranberry and Pecan Scones (refer to our October Top o' the Morning post)
-Toasted Sliced Scali Bread (or your favorite toast!)
-Assorted jams (we used blackberry preserves, blueberry preserves, and a fig and orange marmalade)







Chorizo, Onion and Cheddar Mini Frittatas

1 T EVOO
1 chorizo link removed from its casing
1/2 chopped yellow onion
1/2 c grated cheddar cheese
5 eggs
salt and pepper throughout

Preheat oven to 375 degrees Fahrenheit. With cooking spray or butter, grease a 6 cup cupcake pan. Over medium heat, sautee the chorizo for a couple minutes, breaking it apart into small pieces. Add the onion and EVOO and sautee for 5-7 more minutes until the onions are soft and translucent. Set aside. In a bowl, whisk the eggs and salt and pepper. Add the cheese and cooled chorizo and onion mixture. Pour evenly into the cupcake cups. Bake for 12-15 minutes or until firm to the touch. Serve warm or at room temperature.
Spinach, Mushroom and Parmesan Mini Fritattas

1 T EVOO
1 c chopped frozen spinach, thawed and drained
3/4 c sliced mushrooms
1/4 chopped yellow onion
1/3 c Parmesan Cheese
5 eggs
salt and pepper throughout

Preheat oven to 375 degrees Fahrenheit. With cooking spray or butter, grease a 6 cup cupcake pan. Over medium heat, sautee the onion in EVOO for 5 minutes. Add the mushrooms and sautee for 2 more minutes. Add the spinach, sautee for a couple more minutes and set aside. In a bowl, whisk the eggs and salt and pepper. Add the cheese and mushroom, spinach and onion mixture. Pour evenly into the cupcake cups. Bake for 12-15 minutes or until firm to the touch. Serve warm or at room temperature.

This brunch menu would also be perfect on Christmas morning while opening presents.