Ready to spice up your Christmas brunch? Ditch the predictable bacon and eggs for 11 creative side dishes that’ll wow your family. From festive twists on classics to show-stopping new ideas, these recipes make your holiday meal unforgettable. Let’s dive in!
Crispy Bacon-Wrapped Brussels Sprouts
Looking for a crowd-pleasing appetizer? Try these crispy bacon-wrapped Brussels sprouts roasted to perfection with a sweet maple glaze. They're incredibly easy to make and disappear fast.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
- 12 slices thin-cut bacon
- 2 tbsp olive oil
- a generous pinch of salt and pepper
For the Maple Glaze
- 1/4 cup pure maple syrup (not pancake syrup)
- 2 tbsp butter, melted
- a splash of apple cider vinegar
- a pinch of red pepper flakes
Instructions
- Preheat the oven to 400°F and line a large baking sheet with aluminum foil for easy cleanup.
- Trim the tough ends off the Brussels sprouts and cut each in half.
- In a small bowl, whisk together the maple syrup, melted butter, apple cider vinegar, and red pepper flakes. Set the glaze aside.
- Cut each slice of bacon in half crosswise.
- Wrap each Brussels sprout half with a half slice of bacon, securing the ends with a toothpick. Wrap snugly but not too tight.
- Place the wrapped sprouts seam side down on the prepared baking sheet in a single layer, leaving space between them for even crisping.
- Drizzle the sprouts with olive oil and season with salt and pepper.
- Roast for 20 minutes, until the bacon starts to render and crisp.
- Remove from the oven and brush the maple glaze over each sprout evenly.
- Return to the oven and roast for another 5–7 minutes, until the glaze is bubbly and the bacon is fully crispy.
- Let cool for 2 minutes before serving. Remove toothpicks or leave them in for easy handling.
Make these for your next game day spread or as a standout holiday side. The crispy bacon and caramelized glaze create an irresistible bite, and the hint of heat from the pepper flakes adds a nice kick. Serve them with a dipping sauce if you like.
Cranberry Orange Stuffed French Toast
Kicking off with a showstopper: Cranberry Orange Stuffed French Toast. This baked version packs tart cranberry compote and bright orange zest into thick brioche slices. Perfect for brunch or a cozy morning.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
Cranberry Orange Compote
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/4 cup water
- a pinch of salt
French Toast Custard
- 8 thick slices of brioche bread (day-old is best)
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- a pinch of salt
- 2 tablespoons unsalted butter, melted (for greasing pan)
Topping
- powdered sugar for dusting
- maple syrup for serving
Instructions
- Make the compote: In a small saucepan, combine cranberries, sugar, orange juice, zest, water, and salt. Bring to a boil over medium heat, then reduce to a simmer. Cook for 8–10 minutes, stirring occasionally, until cranberries burst and mixture thickens slightly. Remove from heat and let cool. (Tip: Cool completely so it doesn't soak into the bread too fast.)
- Prep the custard: In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt until smooth. Set aside.
- Preheat oven to 375°F. Grease a 9×13-inch baking dish with melted butter.
- Assemble the French toast: Lay 4 slices of brioche in the dish. Spoon a generous tablespoon of compote onto each slice, spreading to the edges. Top with remaining 4 slices to make sandwiches.
- Pour custard evenly over the sandwiches, making sure each gets soaked. Press down gently with a spatula to help absorption. Let sit for 10 minutes to let bread absorb liquid. (Tip: Use day-old or slightly stale brioche for best texture; fresh bread may get soggy.)
- Bake for 30–35 minutes, until golden brown and puffed. The custard should be set but still slightly jiggly in the center. (Tip: For even baking, rotate the dish halfway through.)
- Let cool for 5 minutes. Dust generously with powdered sugar and serve warm with maple syrup.
Pull this from the oven golden and puffy. The compote stays jammy while the custard sets like bread pudding. Drizzle with maple syrup for extra indulgence.
Maple Glazed Roasted Carrots with Thyme
Just toss carrots in maple and thyme, then roast until sticky and tender. This side dish is simple but impressive.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb carrots
- 2 tbsp olive oil
- 3 tbsp maple syrup
- 1 tbsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F. Tip: Thoroughly scrub the carrots to remove dirt before peeling.
- Peel carrots and cut into 2-inch sticks. Keep pieces similar in size for even roasting.
- In a large bowl, whisk together olive oil, maple syrup, thyme, salt, and pepper.
- Add carrots and toss to coat evenly. Use your hands to massage the glaze into every piece.
- Spread carrots in a single layer on a baking sheet. Don't crowd the pan—use two sheets if needed to avoid steaming.
- Roast for 20–25 minutes, flipping halfway through, until carrots are tender and edges caramelized. Tip: Test with a fork; it should slide in easily.
- Serve immediately warm. Extra glaze can be drizzled on top.
Juicy and sweet, these carrots get a lovely caramelized crust. The thyme adds an earthy note that balances the maple. They're perfect alongside roasted chicken or as a holiday side.
Cinnamon Apple Baked Oatmeal
Warm up your morning with this hearty baked oatmeal. It’s packed with tender apples, cinnamon, and just the right amount of brown sugar. No fuss, just cozy.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
Main Ingredients
- 2 cups old-fashioned rolled oats
- 2 medium apples (like Honeycrisp), peeled and diced
- 1 ½ cups milk (any kind)
- 2 large eggs
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375°F and grease an 8×8-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together the oats, brown sugar, cinnamon, baking powder, and salt. Tip: Use old-fashioned oats for the best texture – quick oats get mushy.
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix; a few lumps are fine.
- Gently fold in the diced apples. Reserve a handful of apple pieces to scatter on top for a nicer look.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, until the top is golden and the center is set. It should jiggle slightly but not be liquid. (Tip: Insert a knife – if it comes out clean, it’s done.)
- Let it cool for 5 minutes before serving. The oatmeal will firm up as it rests.
Crunchy on top, soft and tender inside – this baked oatmeal is pure comfort. Serve it warm with a drizzle of maple syrup or a dollop of Greek yogurt for extra creaminess. Leftovers reheat beautifully for a quick weekday breakfast.
Ham and Cheese Breakfast Casserole
Versatile and hearty, this ham and cheese breakfast casserole is perfect for any brunch gathering. It layers savory ham, Swiss cheese, and bread cubes in a creamy egg custard. Simple to assemble, it feeds a crowd with minimal fuss.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Casserole
- 6 cups cubed day-old French bread or sourdough
- 2 cups diced cooked ham
- 2 cups shredded Swiss cheese
- 8 large eggs
- 2 cups milk (whole or 2%)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread the bread cubes evenly in the dish. Top with diced ham and shredded Swiss cheese.
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until well combined and slightly frothy.
- Pour the egg mixture evenly over the bread, ham, and cheese. Press down gently with a spatula to help the bread absorb the custard.
- Cover with plastic wrap and refrigerate for at least 30 minutes (or overnight) to allow the bread to soak. This step is crucial for a creamy texture—don't skip it.
- Preheat your oven to 350°F. Remove the casserole from the fridge and let it sit on the counter while the oven heats.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the center is set. To check: insert a knife near the middle—it should come out clean. If the top browns too quickly, tent loosely with foil.
- Let the casserole rest for 5 minutes before slicing. This helps the custard stabilize for clean squares.
Serve it hot, straight from the oven, with a side of fresh fruit or a drizzle of hot sauce for kick. The top is golden and crispy, while the inside stays soft and custardy. Leftovers reheat well for a quick breakfast the next day.
Festive Christmas Wreath Salad
A holiday showstopper that's as easy as it is elegant. This festive wreath salad combines peppery arugula, sweet pomegranate seeds, and tangy feta with a simple balsamic vinaigrette. It's the perfect centerpiece for your Christmas table.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
- 5 cups mixed greens (like arugula or spring mix)
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta
- 1/4 cup walnuts
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- a pinch of salt and a few grinds of black pepper
Instructions
- Arrange mixed greens on a large round platter in a wreath shape, leaving a hole in the center.
- Sprinkle pomegranate seeds evenly over the greens. (Tip: Use your fingers for even distribution.)
- Sprinkle crumbled feta over the greens.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until golden and fragrant. Let cool for 2 minutes.
- Scatter the toasted walnuts over the salad. (Tip: Toasting brings out the nutty flavor and crunch.)
- In a small bowl or mason jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake until emulsified. (Tip: Use a mason jar for a quick, no-mess vinaigrette.)
- Drizzle the vinaigrette over the salad just before serving.
- Garnish with additional pomegranate seeds and fresh rosemary sprigs for a festive look.
A crisp, refreshing contrast to heavy holiday meals. The tangy feta and sweet pomegranate pop with every bite. Serve it as a stunning centerpiece that guests will actually eat.
Smoked Salmon Dill Frittata
Bright and beautiful, this smoked salmon dill frittata is your new go-to for a sophisticated brunch. Loaded with creamy cheese and fresh herbs, it’s deceptively simple to make.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 8 large eggs (room temp works best)
- 1/4 cup milk (just a splash)
- 4 oz smoked salmon, torn into pieces
- 3 oz cream cheese, cut into small cubes (about 3 tbsp)
- 2 tbsp fresh dill, chopped
- 1 tbsp unsalted butter
- Pinch of salt and black pepper
Instructions
- Preheat your oven to 375°F and position a rack in the center.
- Crack eggs into a bowl, add milk, salt, and pepper. Whisk vigorously for 30 seconds until frothy—air yields fluffiness. Tip: Don't overmix once foamy.
- In a 10-inch oven-safe nonstick skillet, melt butter over medium heat. Swirl to coat bottom and sides.
- Pour egg mixture into skillet. Let cook undisturbed for 2 minutes until edges begin to set.
- Scatter smoked salmon pieces and cream cheese cubes evenly over the surface. Sprinkle dill on top. Tip: Distribute ingredients so every bite gets some.
- Transfer skillet to the oven. Bake 15-18 minutes until the center is just set and top is light golden. Check by inserting a knife near center—should come out clean. Tip: Avoid overbaking; residual heat continues cooking.
- Remove from oven and let rest 2 minutes. Slice into wedges and serve.
Velvety cream cheese pockets and silky smoked salmon contrast with the airy egg base. Serve with a simple arugula salad or toasted bagel for an elevated yet effortless meal.
Marshmallow-Topped Sweet Potato Casserole
Rich and decadent, this sweet potato casserole is a must for any holiday table. The creamy mash with brown sugar gets a playful topping of toasted marshmallows that everyone loves.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 3 pounds sweet potatoes, peeled and cubed
- 1/2 cup brown sugar, packed
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup milk or cream
- 2 cups mini marshmallows
Instructions
- Peel the sweet potatoes.
- Cut them into 1-inch cubes.
- Place cubes in a large pot and cover with water. Add a pinch of salt. Bring to a boil over high heat.
- Reduce heat to medium and simmer until fork-tender, about 15-20 minutes.
- Drain the sweet potatoes well.
- Return them to the pot and add the butter, brown sugar, vanilla, salt, and milk.
- Mash the mixture until smooth and well combined. (Tip: For a lighter texture, use a hand mixer on low speed instead of mashing by hand.)
- Transfer the mash to a greased 9×13 baking dish and spread evenly.
- Bake at 350°F for 20 minutes until heated through and slightly bubbling.
- Remove from oven and scatter the mini marshmallows evenly over the top.
- Switch the oven to broil and place the dish back in. Broil for 1-2 minutes, watching constantly, until marshmallows are puffed and golden brown. (Tip: Rotate the dish halfway through for even toasting.)
- Let cool for 5 minutes before serving.
Just one bite delivers creamy, sweet potato goodness with a gooey, toasted marshmallow crust. It's the perfect side for Thanksgiving turkey or even a holiday ham. Serve it warm for maximum gooeyness.
Gingerbread Almond Biscotti
Just as the holiday season kicks in, this gingerbread almond biscotti delivers a crunchy, spiced kick that's perfect for dunking into your morning coffee or afternoon tea. Simple ingredients and simple steps—no fuss, just crisp, satisfying cookies.
Serving: 24 | Prep Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
- 2 1/4 cups all-purpose flour (a couple cups plus a bit more)
- 1 cup granulated sugar
- 3 large eggs (room temp is best)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup molasses (a generous splash)
- 1 teaspoon vanilla extract (a splash)
- 1 teaspoon baking powder
- 1/2 teaspoon salt (a pinch)
- 1 teaspoon ground ginger (a good shake)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup whole almonds, roughly chopped (toast 'em if you've got time)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, ginger, cinnamon, and cloves. Tip: if your spices are clumpy, sift them for even distribution.
- In a large bowl, beat sugar and melted butter until smooth. Add eggs one at a time, mixing well after each, then beat in molasses and vanilla. Tip: room-temperature eggs blend more easily into the butter mixture.
- Gradually add dry ingredients to wet, stirring just until a soft dough forms. Fold in chopped almonds. Tip: don't overmix or the biscotti will turn out tough.
- Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Transfer logs to the prepared baking sheet, spacing them at least 3 inches apart. Gently flatten the tops.
- Bake for 25 minutes, until logs are firm and lightly golden around the edges. Let cool on the sheet for 10 minutes. Tip: minor cracking is normal and adds a rustic look.
- Reduce oven temperature to 325°F.
- Using a serrated knife, slice logs diagonally into 1/2-inch thick slices. Tip: a gentle sawing motion gives the cleanest cuts without crumbling.
- Arrange slices cut-side down on the baking sheet. Bake for 15 minutes, flipping halfway through, until crisp and dry. Tip: for extra crunch, bake 2-3 minutes longer, but watch closely to avoid burning.
- Transfer biscotti to a wire rack to cool completely. They will continue to crisp as they cool.
The crisp texture and warm spices make these biscotti irresistible. Try them with a hot cocoa or as a gift in a festive tin.
Eggnog French Toast Casserole
Get ready for the ultimate holiday breakfast: Eggnog French Toast Casserole. This overnight soak turns simple bread into a custardy, golden puff. Perfect for lazy mornings or feeding a crowd with zero fuss.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 loaf (about 1 lb) challah or brioche, cut into 1-inch cubes
- 6 large eggs
- 2 cups eggnog (full-fat recommended)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar (for topping)
Instructions
- Grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread bread cubes evenly in the dish.
- In a large bowl, whisk together eggs, eggnog, granulated sugar, vanilla, nutmeg, cinnamon, and salt until smooth.
- Pour the egg mixture evenly over the bread. Press down gently with a spatula to make sure every cube is soaked.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results. Pro tip: Stale bread soaks up more custard.
- When ready to bake, preheat oven to 350°F.
- Drizzle melted butter over the casserole, then sprinkle brown sugar on top.
- Bake uncovered for 45–50 minutes, until puffed and golden. The center should be set but still slightly jiggly. Check at 40 minutes.
- Let cool for 5 minutes before slicing. Tip: A toothpick inserted in the center should come out clean or with a few moist crumbs.
Zesty with nutmeg and creamy from the eggnog, this casserole is pure holiday comfort. The top gets caramelized and crisp, while the inside stays soft and custardy. Serve with warm maple syrup and a dusting of powdered sugar — it’s a showstopper without the stress.
Herb Roasted Breakfast Potatoes
Want crispy roasted potatoes for breakfast? These herb roasted breakfast potatoes are golden and fragrant with rosemary, garlic, and paprika. Simple to make and perfect alongside eggs or bacon.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
- 2 pounds potatoes (Yukon Gold or russet), cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 teaspoons dried rosemary (or 1 tablespoon fresh)
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- In a large bowl, toss potatoes with olive oil, rosemary, garlic, paprika, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on a baking sheet lined with parchment paper. (Tip: don't overcrowd for maximum crispiness.)
- Roast for 15 minutes, then flip potatoes with a spatula. (Tip: flipping ensures even browning.)
- Roast for another 15 minutes until golden and crispy on the outside and tender inside. (Tip: for extra crisp, broil for 2-3 minutes at the end.)
- Remove from oven and serve hot.
Crispy on the outside, tender inside—these potatoes are packed with herb flavor. Serve them alongside eggs, bacon, or as a hearty breakfast side. They also reheat well in a skillet for quick weekday mornings.
Conclusion
Looking for the perfect addition to your holiday brunch? These 11 creative side dishes offer something for everyone. Try a few, then share your favorites in the comments—and don’t forget to pin this roundup for later! Happy cooking!
